This is a great soup from Jamie Oliver. When using butternut squash, you don't need to peel - the skin just boils down and blends well. Can also add roasted garlic, chestnuts, etc. to customize.
Ingredients
Olive oil
16 fresh sage leaves
2 red onions, peeled and chopped
2 sticks celery, trimmed and chopped
2 carrots, peeled and chopped
4 cloves garlic, peeled and chopped
2 sprigs fresh rosemary, leaves picked
1/2 fresh red chile, to taste, seeded and finely chopped
Sea salt and freshly ground black pepper
4 1/4 pounds butternut squash, onion squash, or musque de Provence, halved, deseeded and cut into chunks
2 quarts good-quality Chicken or vegetable stock
Extra-virgin olive oil
Directions:
Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.
Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.
When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.
Saturday, December 26, 2009
Sunday, November 15, 2009
Simple Rice Pudding
This one is still a work in progress, but it is getting close. Very simple to put together and it is pretty tasty.
Ingredients:
1 Cup Arborio Rice
6 Cups Milk
1/2 cup sugar
2 Tbs Vanilla Extract
Directions:
Combine all ingredients into a large saucepan and turn heat on medium low and cover. Cook for 45-60 minutes until the rice is very tender, remembering to stir often.
Remove from heat an put into a large metal bowl and put in the refrigerator to cool. Serve warm or cold with or without cinnamon.
Ingredients:
1 Cup Arborio Rice
6 Cups Milk
1/2 cup sugar
2 Tbs Vanilla Extract
Directions:
Combine all ingredients into a large saucepan and turn heat on medium low and cover. Cook for 45-60 minutes until the rice is very tender, remembering to stir often.
Remove from heat an put into a large metal bowl and put in the refrigerator to cool. Serve warm or cold with or without cinnamon.
Sunday, November 1, 2009
Pullman Loaf
This is a simple recipe for a quick pullman loaf. If you want a more dense bread, increase the recipe by 1/2 and let the second rise go for a slightly shorter time. You can use any mix of flours for this, but remember that wheat flour has less gluton, so you should knead a little while longer, and you will also likely get a denser bread.
Ingredients:
1 lb of flour (1 lb is approximately 4 cups, I use half wheat and half bread flour)
1 package of dry yeast
1 tablespoon salt
1 tablespoon honey
1 1/3 cup warm water (no more than 110 degrees F)
Put yeast into the warm water and honey and mix together to proof.
Put the flour in a bowl and make a well in the middle. Add the water/yeast mixture a little at a time, incorporating it with the flour. When the water is fully added move to a clean surface and knead for about 10 minutes.
Put in a bowl in a warm location and let rise 1-2 hours until doubled. Punch down and form into a oval loaf, flour and place into a 9x5 baking pan and let rise a second time for about 60-75 minutes, until the top of the bread is over the top of the pan. Heat oven to 450 degrees. When the dough has risen, cut slits into the top of the loaf, sprinkle with water and put in oven to bake approximately 25-30 minutes, or until you get a nice hollow "thump" when you tap the bread. Remove from loaf pan and let cool on a wire rack.
Ingredients:
1 lb of flour (1 lb is approximately 4 cups, I use half wheat and half bread flour)
1 package of dry yeast
1 tablespoon salt
1 tablespoon honey
1 1/3 cup warm water (no more than 110 degrees F)
Put yeast into the warm water and honey and mix together to proof.
Put the flour in a bowl and make a well in the middle. Add the water/yeast mixture a little at a time, incorporating it with the flour. When the water is fully added move to a clean surface and knead for about 10 minutes.
Put in a bowl in a warm location and let rise 1-2 hours until doubled. Punch down and form into a oval loaf, flour and place into a 9x5 baking pan and let rise a second time for about 60-75 minutes, until the top of the bread is over the top of the pan. Heat oven to 450 degrees. When the dough has risen, cut slits into the top of the loaf, sprinkle with water and put in oven to bake approximately 25-30 minutes, or until you get a nice hollow "thump" when you tap the bread. Remove from loaf pan and let cool on a wire rack.
Saturday, October 31, 2009
Oma’s Bread
There was nothing, and I mean nothing, like my Grandmother's (Oma) bread. We loved it. Had it for breakfast, lunch and dinner. The best was taking it in the summer, grilling it and then putting schmaltz (rendered pig fat - yes, yes, I know, really healthy) and salt on it. Undeniably great.
Ingredients:
Starter (See below)
5 lbs. of flour
3 packages of yeast
3 tablespoons of salt
6 1/3 cup of warm water (water should not be above 110 degrees F)
1 tablespoon of honey
Soak the starter in 1 cup of warm water for about 30 minutes until it is totally soaked and no lumps are present.
Put yeast into the warm water and honey to proof.
Put the flour and salt in a bowl and make a well in the middle. Add the water/yeast mixture a little at a time, incorporating it with the flour. When the water is fully added, add the water/starter and mix well. Move to a clean surface and knead for about 10 minutes.
Put in a bowl in a warm location and let rise 1-2 hours until doubled. Punch down and form into a round loaf and place on a baking sheet to rise a second time. Heat oven to 450 degrees and when dough has risen, cut slits into the top of the loaf, sprinkle with water and put in oven to bake approximately 45 minutes.
For the starter, make your first loaf of bread just as above, but without the starter. After you punch the dough down, cut a piece off about a cup in volume. Put on a plate and let sit in a warm location. It will dry out and be fine to use the next time you make bread.
Ingredients:
Starter (See below)
5 lbs. of flour
3 packages of yeast
3 tablespoons of salt
6 1/3 cup of warm water (water should not be above 110 degrees F)
1 tablespoon of honey
Soak the starter in 1 cup of warm water for about 30 minutes until it is totally soaked and no lumps are present.
Put yeast into the warm water and honey to proof.
Put the flour and salt in a bowl and make a well in the middle. Add the water/yeast mixture a little at a time, incorporating it with the flour. When the water is fully added, add the water/starter and mix well. Move to a clean surface and knead for about 10 minutes.
Put in a bowl in a warm location and let rise 1-2 hours until doubled. Punch down and form into a round loaf and place on a baking sheet to rise a second time. Heat oven to 450 degrees and when dough has risen, cut slits into the top of the loaf, sprinkle with water and put in oven to bake approximately 45 minutes.
For the starter, make your first loaf of bread just as above, but without the starter. After you punch the dough down, cut a piece off about a cup in volume. Put on a plate and let sit in a warm location. It will dry out and be fine to use the next time you make bread.
Friday, October 23, 2009
Fish with Brussel Sprout Hash
We bought some fresh brussel sprouts at the farmers' market on a whim. I wasn't sure what to do with them, and then thought a hash with some potatoes and mushrooms with fish would be good. I found afterward that this was not a unique idea (oh, Google...).
Anywho, this is a bit different than anything that I found, and all mine!
Ingredients:
2 cups brussel sprouts, cleaned and halved
2 cups potatoes, cut into 1/4" cubes
2 cups mushrooms, cut into quarters (or sliced)
2 Tablespoons fresh thyme
1 small onion diced
2 cloves garlic
1 large hot cherry pepper (or other medium-heat pepper)
1 cup pancetta, cubed
Salt and Pepper
Olive oil
2 fish filets - hake, sea bass, or other firm white fish
Semolina flour
Directions:
Heat large sautee pan to medium high heat. Add 3-4 tablespoons of olive oil, and add pancetta and cook to allow fat to render out - 6-8 minutes. Remove pancetta and add the potatoes and then the brussel sprouts and mushrooms and thyme on top, along with some salt and pepper. Let sit for 5-6 minutes to allow the potatoes to brown and then stir and add onion, garlic, hot peppers and pancetta. Let brown again and stir. Repeat a couple of times until all vegetables are done.
Pre heat oven to 400 degrees. Pat fish filets dry and put a little olive oil on each surface. Generously salt and pepper and then coat in semolina. Sautee over medium high heat until the fish is about 3/4 done. Flip and put in oven for 5-6 minutes until the fish is done.
Anywho, this is a bit different than anything that I found, and all mine!
Ingredients:
2 cups brussel sprouts, cleaned and halved
2 cups potatoes, cut into 1/4" cubes
2 cups mushrooms, cut into quarters (or sliced)
2 Tablespoons fresh thyme
1 small onion diced
2 cloves garlic
1 large hot cherry pepper (or other medium-heat pepper)
1 cup pancetta, cubed
Salt and Pepper
Olive oil
2 fish filets - hake, sea bass, or other firm white fish
Semolina flour
Directions:
Heat large sautee pan to medium high heat. Add 3-4 tablespoons of olive oil, and add pancetta and cook to allow fat to render out - 6-8 minutes. Remove pancetta and add the potatoes and then the brussel sprouts and mushrooms and thyme on top, along with some salt and pepper. Let sit for 5-6 minutes to allow the potatoes to brown and then stir and add onion, garlic, hot peppers and pancetta. Let brown again and stir. Repeat a couple of times until all vegetables are done.
Pre heat oven to 400 degrees. Pat fish filets dry and put a little olive oil on each surface. Generously salt and pepper and then coat in semolina. Sautee over medium high heat until the fish is about 3/4 done. Flip and put in oven for 5-6 minutes until the fish is done.
Saturday, October 17, 2009
Roasted Chicken
There is nothing like a whole roasted chicken on a cool autumn day. It is truly a simple dish, but one that can be juicy and have a terrific flavor. There are a number of ways to prepare this, but the one below is my favorite, and should serve 2-4 people depending on how "greedy" they are (this is a favorite saying of mine from Jamie Oliver!).
Ingredients:
4 pound whole chicken, rinsed and dried.
1/4 cup olive oil
1/4 cup each of fresh parsley, thyme and oregano (approximate amount)
Salt and Pepper
4 medium potatoes, cut in quarters
3-4 whole garlic cloves, peeled
2-3 medium potatoes, peeled and quartered
Directions:
First, prepare the potatoes and put into a pot with water to just cover them. Put over high heat and bring to a boil. Total time from cold start to finish is about 10-12 minutes to get them just starting to soften.
Next, separate all of the herbs and place in a cup with the olive oil and some salt and pepper. Use an immersion blender to mix well together, adding additional olive oil if necessary (this should really be a thicker paste). If you don't have an immersion blender, just chop the herbs and mix with the oil, or use a blender.
Take the chicken and carefully separate the skin from the breasts, thighs and legs, being careful not to rip the skin. Take the herb mixture and rub directly on the mean under the skin, and then take some and rub in the cavity of the bird. Reserve a little of the mixture to pour over the potatoes and carrots. Rub the outside of the bird with a little olive oil.
Pre-heat the oven to 500 degrees. In a large, heavy pan that is oven safe, put over high heat with a couple of tablespoons of olive oil and add the potatoes and cook for 4-5 minutes to start to brown them (I like crispy potatoes - you can skip this step if you want). Turn the heat off, move the potatoes to the outer edge of the pan and put the chicken in the middle and ring the outside with the carrots and garlic cloves. Sprinkle entire dish with salt and pepper and place in oven for 15-20 minutes to start to crisp the skin. Then turn oven down to 400 and cook another 1:00 to 1:15 until the internal temperature of the bird is at least 165 degrees at the thickest parts (breast and thighs).
Remove chicken to a cutting board, cover with foil and let rest 5-10 minutes. Carve and serve with the potatoes, carrots and juices.
You can take the juices and oil in the pan and make a more formal sauce. First remove the potatoes and carrots to a serving dish. Over medium heat heat squeeze the garlic out, add back the juices from the bird on the cutting board and bring to a boil. Add in a slurry of water and flour that has not lumps and whisk in to get all the bits off of the bottom of the pan. You can add in some chicken stock if you want to make more sauce.
Ingredients:
4 pound whole chicken, rinsed and dried.
1/4 cup olive oil
1/4 cup each of fresh parsley, thyme and oregano (approximate amount)
Salt and Pepper
4 medium potatoes, cut in quarters
3-4 whole garlic cloves, peeled
2-3 medium potatoes, peeled and quartered
Directions:
First, prepare the potatoes and put into a pot with water to just cover them. Put over high heat and bring to a boil. Total time from cold start to finish is about 10-12 minutes to get them just starting to soften.
Next, separate all of the herbs and place in a cup with the olive oil and some salt and pepper. Use an immersion blender to mix well together, adding additional olive oil if necessary (this should really be a thicker paste). If you don't have an immersion blender, just chop the herbs and mix with the oil, or use a blender.
Take the chicken and carefully separate the skin from the breasts, thighs and legs, being careful not to rip the skin. Take the herb mixture and rub directly on the mean under the skin, and then take some and rub in the cavity of the bird. Reserve a little of the mixture to pour over the potatoes and carrots. Rub the outside of the bird with a little olive oil.
Pre-heat the oven to 500 degrees. In a large, heavy pan that is oven safe, put over high heat with a couple of tablespoons of olive oil and add the potatoes and cook for 4-5 minutes to start to brown them (I like crispy potatoes - you can skip this step if you want). Turn the heat off, move the potatoes to the outer edge of the pan and put the chicken in the middle and ring the outside with the carrots and garlic cloves. Sprinkle entire dish with salt and pepper and place in oven for 15-20 minutes to start to crisp the skin. Then turn oven down to 400 and cook another 1:00 to 1:15 until the internal temperature of the bird is at least 165 degrees at the thickest parts (breast and thighs).
Remove chicken to a cutting board, cover with foil and let rest 5-10 minutes. Carve and serve with the potatoes, carrots and juices.
You can take the juices and oil in the pan and make a more formal sauce. First remove the potatoes and carrots to a serving dish. Over medium heat heat squeeze the garlic out, add back the juices from the bird on the cutting board and bring to a boil. Add in a slurry of water and flour that has not lumps and whisk in to get all the bits off of the bottom of the pan. You can add in some chicken stock if you want to make more sauce.
Saturday, October 10, 2009
Charlie Troter's Braised Leek Soup
This was a recipe I got off of the Bon Appetite Supper Club web site:
http://www.basupperclubandcafe.com/
I think this was nice - not as creamy as a potato leek soup, but allows the full flavor of the leeks to come out. The mushroom sautee really adds a nice depth to this dish. As with my potato leek soup, I believe this can be modified to use different herbs (thyme, tarragon, etc.) and would also go well with some roasted garlic mixed in. Additionally, some cream or yogurt could add a little creaminess.
Ingredients:
3 large cleaned leeks (white part and 2 inches of the green)
5 cups chicken or vegetable stock
2 sprigs rosemary
1⁄4 cup unsalted butter
Salt and freshly ground black pepper
1 minced shallot (optional in my opinion)
1 1⁄2 cups cleaned oyster or shiitake or mushrooms
4 teaspoons extra-virgin olive oil
Directions:
Cut each leek in half lengthwise and place in a shallow pan with the stock and the rosemary. Cover and simmer over medium-low heat for 25 minutes, or until the leeks are tender. Remove and discard the rosemary, reserving the stock. Remove the leeks and roughly chop into bite-sized pieces. Puree 2⁄3 of the leeks, all of the stock and 2 tablespoons of the butter until smooth (or, just use an immersion blender - no need to chop the leeks). Place the soup in a medium saucepan and cook over medium-low heat for 5 minutes, or until warm, and season to taste with salt and pepper.
For the mushrooms, sweat the shallots in the remaining 2 tablespoons butter in a medium sauté pan over medium heat for 3 to 4 minutes, or until translucent. Add the mushrooms and cook for 5 to 7 minutes, or until tender. Season to taste with salt and pepper.
Spoon some of the mushrooms into the center of each bowl and top with the remaining leeks. Ladle the soup into the bowls and drizzle with the olive oil.
NOTE: Oyster mushrooms are light in texture and flavor. If you can’t find them in your grocery store, hedgehog or chanterelle mushrooms would work just as well. If these lighter styles of mushrooms are not available, use julienned shiitake mushrooms.
http://www.basupperclubandcafe.com/
I think this was nice - not as creamy as a potato leek soup, but allows the full flavor of the leeks to come out. The mushroom sautee really adds a nice depth to this dish. As with my potato leek soup, I believe this can be modified to use different herbs (thyme, tarragon, etc.) and would also go well with some roasted garlic mixed in. Additionally, some cream or yogurt could add a little creaminess.
Ingredients:
3 large cleaned leeks (white part and 2 inches of the green)
5 cups chicken or vegetable stock
2 sprigs rosemary
1⁄4 cup unsalted butter
Salt and freshly ground black pepper
1 minced shallot (optional in my opinion)
1 1⁄2 cups cleaned oyster or shiitake or mushrooms
4 teaspoons extra-virgin olive oil
Directions:
Cut each leek in half lengthwise and place in a shallow pan with the stock and the rosemary. Cover and simmer over medium-low heat for 25 minutes, or until the leeks are tender. Remove and discard the rosemary, reserving the stock. Remove the leeks and roughly chop into bite-sized pieces. Puree 2⁄3 of the leeks, all of the stock and 2 tablespoons of the butter until smooth (or, just use an immersion blender - no need to chop the leeks). Place the soup in a medium saucepan and cook over medium-low heat for 5 minutes, or until warm, and season to taste with salt and pepper.
For the mushrooms, sweat the shallots in the remaining 2 tablespoons butter in a medium sauté pan over medium heat for 3 to 4 minutes, or until translucent. Add the mushrooms and cook for 5 to 7 minutes, or until tender. Season to taste with salt and pepper.
Spoon some of the mushrooms into the center of each bowl and top with the remaining leeks. Ladle the soup into the bowls and drizzle with the olive oil.
NOTE: Oyster mushrooms are light in texture and flavor. If you can’t find them in your grocery store, hedgehog or chanterelle mushrooms would work just as well. If these lighter styles of mushrooms are not available, use julienned shiitake mushrooms.
Sunday, October 4, 2009
Cella Bistro
We had our good friend Mike Fishkin in town, and decided to take him to one of our favorite restaurants, Cella Bistro. We did this for a few reasons. First, it really is one of our favorites! Second, we hadn't been there in a while. And third, it is about 4 miles from our house!!
We arrived around 8pm, and despite a fairly good crowd, were able to get a table immediately. Our server was very attentive and knowledgeable about the menu, and informed us that they were running out of a few of the dishes in case we had any favorites we wanted to reserve right away.
Mike was a big fan of the menu, and had a very hard time deciding what to order. Lib and I decided to make the decision on the appetizers - we all split an order of the fried calamari and an order of the warm mushroom salad (my favorite). For entrees, Lib ordered the "lasagna norma" with eggplant and spinach, while Mike and I both ordered the special lamb ribs with mashed potatoes and broccoli rabbe.
Bread came with the olive oil and was soon followed by the appetizers. The calamari was hot and cooked perfectly, paired with a mildly spicy lemon-caper aioli. The warm mushroom salad did not disappoint! From the menu "roast portobello, pan roasted wild mushrooms, shallots, garlic, pancetta, asiago and parmeggiano cheeses, wilted arugula, grilled ciabatta bread,
chili oil, oven roasted tomatoes." Absolutely delicious. The mushrooms were perfect and the cheese and tomatoes blended will giving it a rich (but not too rich) taste. We cleaned both plates.
We had a nice break after the appetizers to sip our drinks and rest. Our entrees came, piping how and smelling great. Lib's lasagna was delicious - homemade noodles, creamy sauce and a great, simple tomato sauce. Very good. The lamb ribs were very good - braised and then grilled, they were tender and juicy, with a herb/mint/lemon oil on the side. The only complaint was the bigger ribs were a little too fatty. The potatoes were excellent - creamy but with some chunks, and mixed with some kind of cheese (I couldn't discern, and can't recall from the menu). The broccoli rabbe was terrific - tender but with some bite, and mildly bitter.
We contemplated dessert, and Mike convinced us to split the apple strudel. Nice and warm, with a sweet oat topping, it came with a side of cinnamon ice cream. We could have had a bowl of that all by itself!
After fighting over the check (Mike won), we finished our wine/coffee and left around 11. Cella Bistro is consistently excellent in food, service and atmosphere, and we can't wait to go back again.
We arrived around 8pm, and despite a fairly good crowd, were able to get a table immediately. Our server was very attentive and knowledgeable about the menu, and informed us that they were running out of a few of the dishes in case we had any favorites we wanted to reserve right away.
Mike was a big fan of the menu, and had a very hard time deciding what to order. Lib and I decided to make the decision on the appetizers - we all split an order of the fried calamari and an order of the warm mushroom salad (my favorite). For entrees, Lib ordered the "lasagna norma" with eggplant and spinach, while Mike and I both ordered the special lamb ribs with mashed potatoes and broccoli rabbe.
Bread came with the olive oil and was soon followed by the appetizers. The calamari was hot and cooked perfectly, paired with a mildly spicy lemon-caper aioli. The warm mushroom salad did not disappoint! From the menu "roast portobello, pan roasted wild mushrooms, shallots, garlic, pancetta, asiago and parmeggiano cheeses, wilted arugula, grilled ciabatta bread,
chili oil, oven roasted tomatoes." Absolutely delicious. The mushrooms were perfect and the cheese and tomatoes blended will giving it a rich (but not too rich) taste. We cleaned both plates.
We had a nice break after the appetizers to sip our drinks and rest. Our entrees came, piping how and smelling great. Lib's lasagna was delicious - homemade noodles, creamy sauce and a great, simple tomato sauce. Very good. The lamb ribs were very good - braised and then grilled, they were tender and juicy, with a herb/mint/lemon oil on the side. The only complaint was the bigger ribs were a little too fatty. The potatoes were excellent - creamy but with some chunks, and mixed with some kind of cheese (I couldn't discern, and can't recall from the menu). The broccoli rabbe was terrific - tender but with some bite, and mildly bitter.
We contemplated dessert, and Mike convinced us to split the apple strudel. Nice and warm, with a sweet oat topping, it came with a side of cinnamon ice cream. We could have had a bowl of that all by itself!
After fighting over the check (Mike won), we finished our wine/coffee and left around 11. Cella Bistro is consistently excellent in food, service and atmosphere, and we can't wait to go back again.
Monday, September 28, 2009
Buttermilk Pancakes
Mmmmmmm......pancakes. It is hard to beat really good pancakes in the morning, with hot, REAL maple syrup, and a little butter (if you are bad). This recipe is very good. Add a cup (or 1/2 cup) of fresh blueberries for something different. Also, you can try substituting 1/2 cup of corn flour/meal for some of the flour, or add in 1/2 cup of oats for a crunchy alternative.
This is a mix of different recipes, but unfortunately, I do not have where they are from.
Ingredients:
1 1/2 cups buttermilk
2 large eggs, separated
1 teaspoon vanilla extract
1/2 stick unsalted butter, melted (or substitute 2 tablespoons vegetable oil)
This is a mix of different recipes, but unfortunately, I do not have where they are from.
Ingredients:
1 1/2 cups buttermilk
2 large eggs, separated
1 teaspoon vanilla extract
1/2 stick unsalted butter, melted (or substitute 2 tablespoons vegetable oil)
1 1/2 cups flour (all purpose or whole wheat)
1 tablespoon baking powder (double acting, or 1/2 T each baking powder and soda)
1 large pinch of salt
3 tablespoons sugar
In one bowl, whisk the buttermilk, egg yolks, oil and vanilla. In a separate bowl mix all the dry ingredients well. Mix the wet and dry ingredients (except the egg whites) - do not over mix - even leave a few lumps if you have to.
1 tablespoon baking powder (double acting, or 1/2 T each baking powder and soda)
1 large pinch of salt
3 tablespoons sugar
In one bowl, whisk the buttermilk, egg yolks, oil and vanilla. In a separate bowl mix all the dry ingredients well. Mix the wet and dry ingredients (except the egg whites) - do not over mix - even leave a few lumps if you have to.
Let the batter sit while you warm the griddle. At the same time, whisk the egg whites until they form soft, glossy peaks. When the griddle is ready, fold in the egg whites into the batter.
Melt a little butter on the griddle. Ladle out the batter and cook until the bubbles appear, flip and cook for a few more minutes.
Melt a little butter on the griddle. Ladle out the batter and cook until the bubbles appear, flip and cook for a few more minutes.
Pizza Dough
Pizza is currently one of my favorite things to make. It is so versatile - from the traditional Margharita (sauce, fresh mozz and basil) to as complex as you want it (current favorite is pesto, mozz, mushrooms and prosciutto). Below is a recipe for pizza dough - it is a mix of a few different recipes, with credit to Mario Batali and Jamie Oliver for a lot of the influence.
Ingredients:
4 cups bread flour
3 cups white whole wheat or whole wheat flour
1 tablespoon salt
2 1/4 oz. packets of dry yeast
2 tablespoons honey
4 tablespoons olive oil
1/2 cup white wine (warmed)
2 cups water (warmed)
Warm the water to approximately 100 degrees (no hotter than 110 degrees or else you will kill the yeast) add the honey and then add the yeast and mix well. Warm the wine as well.
Mix all of the dry ingredients together in a large bowl and make a well in the middle. Pour in the water/yeast mixture, wine and olive oil, and with a fork, start to mix together and slowly incorporate the flour. Once the mixture gets thick, abandon the fork and get your hands dirty!
Work the dough with your hands until you pick up most of the flour, then transfer all the contents of the bowl to a clean work surface and knead for 10 minutes incorporating all the flour. The dough should be light and slightly moist (where it is tacky but doesn't stick to the counter). Add water or flour as needed.
Place dough in an oiled bowl, cover with a towel, put in a warm place to rise for 1-2 hours. Punch the dough down and cut into four pieces. If you are using immediately, work the dough into four medium size pizzas, allow to proof for 15-20 minutes, add toppings and bake (500 degrees). If you are making the pizzas later, mold into balls and put in the fridge. If saving for a later date, mold into balls and place in freezer.
Ingredients:
4 cups bread flour
3 cups white whole wheat or whole wheat flour
1 tablespoon salt
2 1/4 oz. packets of dry yeast
2 tablespoons honey
4 tablespoons olive oil
1/2 cup white wine (warmed)
2 cups water (warmed)
Warm the water to approximately 100 degrees (no hotter than 110 degrees or else you will kill the yeast) add the honey and then add the yeast and mix well. Warm the wine as well.
Mix all of the dry ingredients together in a large bowl and make a well in the middle. Pour in the water/yeast mixture, wine and olive oil, and with a fork, start to mix together and slowly incorporate the flour. Once the mixture gets thick, abandon the fork and get your hands dirty!
Work the dough with your hands until you pick up most of the flour, then transfer all the contents of the bowl to a clean work surface and knead for 10 minutes incorporating all the flour. The dough should be light and slightly moist (where it is tacky but doesn't stick to the counter). Add water or flour as needed.
Place dough in an oiled bowl, cover with a towel, put in a warm place to rise for 1-2 hours. Punch the dough down and cut into four pieces. If you are using immediately, work the dough into four medium size pizzas, allow to proof for 15-20 minutes, add toppings and bake (500 degrees). If you are making the pizzas later, mold into balls and put in the fridge. If saving for a later date, mold into balls and place in freezer.
Saturday, September 26, 2009
Stuffed Peppers
This is a recipe that my Mother used to make - it is very simple, but has some clean flavors that work well together. I have modified it just a little to give the sauce a little more punch. Be sure to prepare in a large, shallow pan, as if the peppers are given a chance to float, they tend to turn upside down and allow the filling to fall out!
Stuffed Peppers
Peppers:
1/2 pound ground beef
1/2 pound ground pork
(Alternatively, 1/3 pound beef, 1/3 pork, 1/3 hot Italian sausage out of the casing)
1/2 cup rice, cooked just short of done
1 medium onion, finely chopped
2 tablespoons fresh parsley, chopped
2 cloves garlic, finely chopped
1 large egg
2 teaspoons paprika
Salt and pepper
4-6 large peppers, preferably cubanelle, with the tops cut off and rinsed of their seeds (Bell peppers work fine too.)
Sauce:
1 64-oz can/bottle of tomato juice
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 hot cherry pepper (or other chili), finely chopped (Optional)
4 tablespoons olive oil
4 tablespoons flour
Salt and pepper
For the peppers, combine all of the ingredients well with your hands. After it is all incorporated well, stuff each of the peppers with the filling up to the top. If you have any leftover filling, make into meatballs and add to the sauce with the peppers (below).
For the sauce, heat the olive oil on medium heat, add the onions, garlic and hot peppers. Salt and pepper well and sautee for 5-6 minutes until soft and the onions are translucent. Add the flour and stir well to make a roux, cooking an additional 3-4 minutes. Add the tomato juice and bring to nearly a boil. Turn heat off and use an immersion blender to liquefy the onion/garlic/pepper mixture into the sauce. Turn heat back on and add the peppers, ideally just covered with the sauce. Bring to a low boil, cover and let cook for 30-45 minutes.
Serve over pasta with parmigiano reggiano cheese on top.
Stuffed Peppers
Peppers:
1/2 pound ground beef
1/2 pound ground pork
(Alternatively, 1/3 pound beef, 1/3 pork, 1/3 hot Italian sausage out of the casing)
1/2 cup rice, cooked just short of done
1 medium onion, finely chopped
2 tablespoons fresh parsley, chopped
2 cloves garlic, finely chopped
1 large egg
2 teaspoons paprika
Salt and pepper
4-6 large peppers, preferably cubanelle, with the tops cut off and rinsed of their seeds (Bell peppers work fine too.)
Sauce:
1 64-oz can/bottle of tomato juice
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 hot cherry pepper (or other chili), finely chopped (Optional)
4 tablespoons olive oil
4 tablespoons flour
Salt and pepper
For the peppers, combine all of the ingredients well with your hands. After it is all incorporated well, stuff each of the peppers with the filling up to the top. If you have any leftover filling, make into meatballs and add to the sauce with the peppers (below).
For the sauce, heat the olive oil on medium heat, add the onions, garlic and hot peppers. Salt and pepper well and sautee for 5-6 minutes until soft and the onions are translucent. Add the flour and stir well to make a roux, cooking an additional 3-4 minutes. Add the tomato juice and bring to nearly a boil. Turn heat off and use an immersion blender to liquefy the onion/garlic/pepper mixture into the sauce. Turn heat back on and add the peppers, ideally just covered with the sauce. Bring to a low boil, cover and let cook for 30-45 minutes.
Serve over pasta with parmigiano reggiano cheese on top.
Vin Santo - 9-25-09
After a long, long week, we decided to treat ourselves to dinner and a drink. I had not been to Vin Santo in a while, and Lib had not been there at all. We headed out around 7, and the restaurant was crowded but not full, so we were quickly seated at a table towards the back of the main seating area after saying a quick hello to the owner Craig, who seemed a bit harried that evening!
The new menu looked good, with four sections - small plates of dips and breads, appetizer/tappas, pizza and main courses which could be ordered either as a full meal or as a half portion for tappas. There seemed to be a lot of "homemade" items, including the mozzarella and we had a hard time deciding what to have. In the end, we decided on the calamari (the version on the menu was replaced by a new preparation), the stuffed mozzarella, the half-portion of the hangar steak entree, and the half-portion of the Agnolotti with fresh mushrooms.
We started with the calamari and the mozzarella. The calamari was sauteed with spinach, Israeli couscous, onions and garlic in a tomato broth. The flavor of the dish was terrific, and it had a little "hotness" to it, which was nice but not overwhelming. There was a lot of broth, which almost made it a soup - it would have been nice to have a little less broth, though we both worked through a few pieces of break to sop it up! The mozzarella was in the form of "pinwheels" stuffed with prosciutto and roasted red peppers, the slices were stacked with fresh tomatoes and then was topped with baby arugula. The flavors were very good, and the arugula was a perfect complement to the dish. I may have left the tomatoes out as they were a bit overpowering.
After the plates were cleared, we had a little time to enjoy our drinks before the next "course" came out, which included our hanger steak and agnolotti. The steak came sliced over Israeli couscous, and topped with sauteed tri-color slices of peppers. The couscous had the drippings of the beef combined with a very nice olive oil, which gave the dish an extra richness that went very well with the beef. The peppers were cooked perfectly, and the beef was cooked rare, though it had been ordered medium rare (though, anyone who has had a hangar steak knows that it is a tender cut that works very well rare). The only complaint was the beef itself could have been seasoned a little more (salt and pepper), but overall the dish was rich and flavorful and excellent. The agnolotti (small ravioli) were good, though they were either undercooked or the dough was not made well, as they had a bit of a chalky texture to them. The flavor was excellent, and the sauce - a creamy mushroom "ragu" (I would not call it a ragu!) - was excellent - not too heavy and very flavorful. Again, much bread was used to clean the plate of the last drops of sauce.
This was a lot of food, so we skipped dessert and I finished my wine while Lib enjoyed a cappuccino. Our server was very friendly, attentive and helpful with the menu and specials. She also told us we missed the show of a male stripper entertaining a bachelorette party - I responded that we didn't miss anything! Finally, the "feel" of the restaurant is great, especially when filled with diners, though the din can get a bit loud at times.
The total bill, with one drink and two glasses of wine, came to $77 without tip - a good deal in our opinion.
The meal was just what we wanted, and it left us looking forward to visiting again.
I would give this visit 3.5 "gluts." The few small preparation missteps kept if from being a 4.0.
The new menu looked good, with four sections - small plates of dips and breads, appetizer/tappas, pizza and main courses which could be ordered either as a full meal or as a half portion for tappas. There seemed to be a lot of "homemade" items, including the mozzarella and we had a hard time deciding what to have. In the end, we decided on the calamari (the version on the menu was replaced by a new preparation), the stuffed mozzarella, the half-portion of the hangar steak entree, and the half-portion of the Agnolotti with fresh mushrooms.
We started with the calamari and the mozzarella. The calamari was sauteed with spinach, Israeli couscous, onions and garlic in a tomato broth. The flavor of the dish was terrific, and it had a little "hotness" to it, which was nice but not overwhelming. There was a lot of broth, which almost made it a soup - it would have been nice to have a little less broth, though we both worked through a few pieces of break to sop it up! The mozzarella was in the form of "pinwheels" stuffed with prosciutto and roasted red peppers, the slices were stacked with fresh tomatoes and then was topped with baby arugula. The flavors were very good, and the arugula was a perfect complement to the dish. I may have left the tomatoes out as they were a bit overpowering.
After the plates were cleared, we had a little time to enjoy our drinks before the next "course" came out, which included our hanger steak and agnolotti. The steak came sliced over Israeli couscous, and topped with sauteed tri-color slices of peppers. The couscous had the drippings of the beef combined with a very nice olive oil, which gave the dish an extra richness that went very well with the beef. The peppers were cooked perfectly, and the beef was cooked rare, though it had been ordered medium rare (though, anyone who has had a hangar steak knows that it is a tender cut that works very well rare). The only complaint was the beef itself could have been seasoned a little more (salt and pepper), but overall the dish was rich and flavorful and excellent. The agnolotti (small ravioli) were good, though they were either undercooked or the dough was not made well, as they had a bit of a chalky texture to them. The flavor was excellent, and the sauce - a creamy mushroom "ragu" (I would not call it a ragu!) - was excellent - not too heavy and very flavorful. Again, much bread was used to clean the plate of the last drops of sauce.
This was a lot of food, so we skipped dessert and I finished my wine while Lib enjoyed a cappuccino. Our server was very friendly, attentive and helpful with the menu and specials. She also told us we missed the show of a male stripper entertaining a bachelorette party - I responded that we didn't miss anything! Finally, the "feel" of the restaurant is great, especially when filled with diners, though the din can get a bit loud at times.
The total bill, with one drink and two glasses of wine, came to $77 without tip - a good deal in our opinion.
The meal was just what we wanted, and it left us looking forward to visiting again.
I would give this visit 3.5 "gluts." The few small preparation missteps kept if from being a 4.0.
Saturday, September 12, 2009
Chimichurri Sauce
One of my favorites, especially with grilled meats - either as a marinade, a sauce, or both. This is a traditional South American (Argentinian?) sauce, and has many variations. This recipe is the result of a few different recipes I have seen, and I may modify it as I use it a few more times.
Ingredients:
3/4 Cup Extra Virgin Olive Oil
1/3 Cup Sherry Wine Vinegar
1 Tbl Lemon Juice
1 Cup Chopped flat leaf parsley
4 Tbl Chopped fresh basil leaves
2 Tbl Chopped fresh oregano leaves
3 Tbl Minced garlic
2 Tbl Minced shallots
3/4 tsp Fresh cracked black pepper
2 1/2 tsp Kosher salt
1/4 tsp Crushed red pepper
Directions:
Put all into food processor and pulse until mixed.
This is a variation of a different recipe that will yield a thicker sauce.
Ingredients:
3/4 Cup Extra Virgin Olive Oil
1/3 Cup Sherry Wine Vinegar
1 Tbl Lemon Juice
1 Cup Chopped flat leaf parsley
4 Tbl Chopped fresh basil leaves
2 Tbl Chopped fresh oregano leaves
3 Tbl Minced garlic
2 Tbl Minced shallots
3/4 tsp Fresh cracked black pepper
2 1/2 tsp Kosher salt
1/4 tsp Crushed red pepper
Directions:
Put all into food processor and pulse until mixed.
This is a variation of a different recipe that will yield a thicker sauce.
Butternut Squash Soup
Another great soup for a chilly autumn afternoon. Hearty and earthy, it is perfect as a start to a meal with a roast pork or lamb with rosemary and other herbs. Or, serve as lunch with garlic crostini.
Ingredients:
Olive oil
8 fresh sage leaves
1 red onions, peeled and chopped
1 sticks celery, trimmed and chopped
1 carrots, peeled and chopped
2 cloves garlic, peeled and chopped
2 sprigs fresh rosemary, leaves picked
1/2 fresh red chile, to taste, seeded and finely chopped
Sea salt and freshly ground black pepper
2 pounds butternut squash, halved, deseeded and cut into chunks
1 quarts good-quality Chicken or vegetable stock
Extra-virgin olive oil
Directions:
Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.
Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft.
Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.
When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.
Ingredients:
Olive oil
8 fresh sage leaves
1 red onions, peeled and chopped
1 sticks celery, trimmed and chopped
1 carrots, peeled and chopped
2 cloves garlic, peeled and chopped
2 sprigs fresh rosemary, leaves picked
1/2 fresh red chile, to taste, seeded and finely chopped
Sea salt and freshly ground black pepper
2 pounds butternut squash, halved, deseeded and cut into chunks
1 quarts good-quality Chicken or vegetable stock
Extra-virgin olive oil
Directions:
Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.
Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft.
Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.
When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.
Potato Leek Soup
Very few things rival a good, hot soup on an autumn afternoon. This one uses fresh leeks and potatoes and can be modified with any number of different herbs or additions.
Two of my favorites are to add fresh tarragon or roasted garlic (or both).
Ingredients:
3 tablespoons unsalted butter
3 cups sliced leeks, white and light green parts
1 teaspoon minced garlic
6 cups chicken stock
1 1/2 pounds boiling potatoes, peeled and quartered
Salt and white pepper
1/3 cup chopped fresh parsley
Directions:
In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes.
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley.
Two of my favorites are to add fresh tarragon or roasted garlic (or both).
Ingredients:
3 tablespoons unsalted butter
3 cups sliced leeks, white and light green parts
1 teaspoon minced garlic
6 cups chicken stock
1 1/2 pounds boiling potatoes, peeled and quartered
Salt and white pepper
1/3 cup chopped fresh parsley
Directions:
In a large pot, melt 3 tablespoons of the butter over low heat. Add the leeks and cook, stirring often, until tender, about 3 minutes. Add the garlic and cook for 30 seconds. Add the chicken stock and potatoes. Cover and simmer gently until the vegetables are tender, about 30 minutes.
Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup until smooth. Season, to taste, with salt and ground white pepper. Ladle into soup bowls and garnish with parsley.
Sweet and Sour Pumpkin
This is a recipe adapted from a Mario Batali recipe I saw one day. I had an abundance of winter squash, and this sounded like a good use. It can be done as an appetizer or side dish, and goes well with a hearty meat, like pork loin.
Ingredients:
1 Pound Sugar pumpkin or acorn squash
1/2 cup Extra-virgin olive oil
2 Cloves Garlic, finely sliced
3 Tbl Honey
3 Tbl Red wine vinegar
1 Handful Fresh chopped basil
2 Tbl Fresh chopped mint
Salt and freshly ground black pepper
Directions:
Leave the rinds on and remove seeds from the pumpkin. Cut the flesh lengthwise into wedges, each about the length of your hand from fingertip to wrist.
In a medium saucepan, heat the olive oil over medium heat. Add the pumpkin wedges. Cook until soft and deep golden brown, 7 to 8 minutes.
Turn the wedges over and add garlic.
Drizzle first the honey and then the vinegar over the pumpkin pieces, and season with salt and pepper, to taste.
Cook until the liquids reduce to a glaze, turning the pumpkin pieces, if necessary.
Add basil and mint at the last second.
Transfer pumpkin wedges to a platter and drizzle pan juices on top. Serve room temperature or hot.
Ingredients:
1 Pound Sugar pumpkin or acorn squash
1/2 cup Extra-virgin olive oil
2 Cloves Garlic, finely sliced
3 Tbl Honey
3 Tbl Red wine vinegar
1 Handful Fresh chopped basil
2 Tbl Fresh chopped mint
Salt and freshly ground black pepper
Directions:
Leave the rinds on and remove seeds from the pumpkin. Cut the flesh lengthwise into wedges, each about the length of your hand from fingertip to wrist.
In a medium saucepan, heat the olive oil over medium heat. Add the pumpkin wedges. Cook until soft and deep golden brown, 7 to 8 minutes.
Turn the wedges over and add garlic.
Drizzle first the honey and then the vinegar over the pumpkin pieces, and season with salt and pepper, to taste.
Cook until the liquids reduce to a glaze, turning the pumpkin pieces, if necessary.
Add basil and mint at the last second.
Transfer pumpkin wedges to a platter and drizzle pan juices on top. Serve room temperature or hot.
Eggs John
This has two of my favorite things - eggs and spinach. This is a simple, but effective, recipe with the best part being the yolk running into the spinach - very delicious.
2 Cloves Garlic, sliced thin
2 Tbl Olive Oil
10 Oz Spinach, washed and very roughly chopped
1 tsp Flour
1/4 Cup Chicken or vegetable stock (can replace stock and flour with 1/4 cup Cream)
1/4 Cup Grated parmesean cheese
4 Eggs
2 English muffins
Salt and Pepper
Heat pan to medium and add oil, garlic, and a pinch of salt and pepper. Sautee for just a few minutes.
When garlic is just turning golden, add spinach and fully wilt. Add a little more salt and pepper.
Add flour and mix. Add stock and parmesean and mix to make a thick sauce. Turn to low.
Put english muffins in toaster and toast to medium brown.
Prepare eggs either sunny side up or poached. Make sure yolk stays runny.
When eggs are done, take four english muffin halves and spread spinach mixture on each. Put one egg on each half and then sprinkle with a little extra parmesean and fresh chopped parsley.
Serve with hash browns or fruit.
2 Cloves Garlic, sliced thin
2 Tbl Olive Oil
10 Oz Spinach, washed and very roughly chopped
1 tsp Flour
1/4 Cup Chicken or vegetable stock (can replace stock and flour with 1/4 cup Cream)
1/4 Cup Grated parmesean cheese
4 Eggs
2 English muffins
Salt and Pepper
Heat pan to medium and add oil, garlic, and a pinch of salt and pepper. Sautee for just a few minutes.
When garlic is just turning golden, add spinach and fully wilt. Add a little more salt and pepper.
Add flour and mix. Add stock and parmesean and mix to make a thick sauce. Turn to low.
Put english muffins in toaster and toast to medium brown.
Prepare eggs either sunny side up or poached. Make sure yolk stays runny.
When eggs are done, take four english muffin halves and spread spinach mixture on each. Put one egg on each half and then sprinkle with a little extra parmesean and fresh chopped parsley.
Serve with hash browns or fruit.
Veal (or Chicken) Saltimbocca
Aaah...veal saltimbocca. Definitely one of my favorite dishes. They say "Saltimbocca" means, roughly, "Jump in your mouth" in Italian. In my opinion, it is a great name for this dish that varies wildly in preparation from restaurant to restaurant. I have had it many different ways, with or without pasta, and even including a hard boiled egg! I think the best is served over sauteed spinach or escarole.
This is my interpretation, which came out very good for a first try. I may make some modifications as I continue to try this recipe, which I will update here.
Ingredients:
4 Veal or Chicken cutlets, pounded thin (about 1/4")
12-16 Sage leaves; 8 whole, remainder chopped
2 Shallots, finely diced
1 Clove Garlic, finely diced
1/4 Cup Dry White Wine
1/4 Cup Chicken Stock
1/8 Pound Prosciutto Parma, sliced thin and chopped
1/4 Cup Provolone or Pecorino Fresco, grated.
Flour
Salt and Pepper
Olive Oil
Directions:
Pound veal or chicken thin, about 1/4".
On one side, lightly oil and pepper (no or little salt as the prosciutto is very salty). Flip over, lightly oil and press two sage leaves into each cutlet, then pepper.
Saute cutlets in olive oil, sage side down first, then turn, only a couple of minutes per side. Remove from pan. Cutlets will continue to cook as they rest and when they are put back into the sauce.
Add a little more oil if needed and add shallots, garlic, prosciutto and diced sage leaves and saute until shallots are translucent.
Add white wine and chicken stock and reduce for 5-10 minutes.
Add cutlets back (sage side up), top with a little cheese on each and put under broiler and melted.
Serve over sauteed spinach or escarole sauteed with a little garlic, salt, pepper, red pepper and lemon.
This is my interpretation, which came out very good for a first try. I may make some modifications as I continue to try this recipe, which I will update here.
Ingredients:
4 Veal or Chicken cutlets, pounded thin (about 1/4")
12-16 Sage leaves; 8 whole, remainder chopped
2 Shallots, finely diced
1 Clove Garlic, finely diced
1/4 Cup Dry White Wine
1/4 Cup Chicken Stock
1/8 Pound Prosciutto Parma, sliced thin and chopped
1/4 Cup Provolone or Pecorino Fresco, grated.
Flour
Salt and Pepper
Olive Oil
Directions:
Pound veal or chicken thin, about 1/4".
On one side, lightly oil and pepper (no or little salt as the prosciutto is very salty). Flip over, lightly oil and press two sage leaves into each cutlet, then pepper.
Saute cutlets in olive oil, sage side down first, then turn, only a couple of minutes per side. Remove from pan. Cutlets will continue to cook as they rest and when they are put back into the sauce.
Add a little more oil if needed and add shallots, garlic, prosciutto and diced sage leaves and saute until shallots are translucent.
Add white wine and chicken stock and reduce for 5-10 minutes.
Add cutlets back (sage side up), top with a little cheese on each and put under broiler and melted.
Serve over sauteed spinach or escarole sauteed with a little garlic, salt, pepper, red pepper and lemon.
Fra Diavolo Sauce
Fra Diavolo is one of my favorite things to eat in the winter time to warm you up on a cold night. Though I don't know if this is a "great" one, it is very good an works well with a variety of pastas (especially fresh) and very well with seafood. Once we had it with a seafood sausage, which was excellent.
Ingredients
1 Medium onion
2 Cloves Garlic
1 Tbl Fresh oregano - chopped
2 Tbl Fresh parsley - chopped
1 tsp Red pepper flakes
2 Dried red chilis chopped
1 Large can of San Marzano tomatoes
Olive Oil
1/2 cup red wine
Salt and Pepper to taste
Directions:
Add about 2 tablespoons olive oil to pan over medium heat and add onions and sautee until translucent. Add garlic and sautee for a few minutes more.
Add red chilis and red pepper and sautee for a couple of minutes. Then add oregano and sautee for just a minute.
Add red wine and cook for just a minute to drive the alcohol off.
Crush tomatoes with your hands and add to the pan. Bring to a boil and cook for 15-20 minutes.
Add parsley and cook for a few minutes. Add pasta and toss together.
Ingredients
1 Medium onion
2 Cloves Garlic
1 Tbl Fresh oregano - chopped
2 Tbl Fresh parsley - chopped
1 tsp Red pepper flakes
2 Dried red chilis chopped
1 Large can of San Marzano tomatoes
Olive Oil
1/2 cup red wine
Salt and Pepper to taste
Directions:
Add about 2 tablespoons olive oil to pan over medium heat and add onions and sautee until translucent. Add garlic and sautee for a few minutes more.
Add red chilis and red pepper and sautee for a couple of minutes. Then add oregano and sautee for just a minute.
Add red wine and cook for just a minute to drive the alcohol off.
Crush tomatoes with your hands and add to the pan. Bring to a boil and cook for 15-20 minutes.
Add parsley and cook for a few minutes. Add pasta and toss together.
Chicken Scarpara
This is a recipe where I am trying to mimic a dish that was made at Capri restaurant in Peekskill, NY. I used to tend bar there, and this became one of my favorite dishes. I do not have the sauce right yet, but will continue to experiment and will update this as I get closer!
Ingredients
2 medium chicken breasts (or a combination of boneless parts), skin removed and cut into 2" chunks
6 hot cherry peppers (green or red), cut into quarters (keep the seeds for more heat)
1 small clove garlic
1 small shallot
1 tablespoon flour
1 1/2 cup chicken stock
3 medium potatoes
2 large carrots
Olive oil
Boil the potatoes and carrots until they are just turning tender; drain and set aside.
In a large hot pan add four tablespoons of olive oil. Add the potatoes and brown on one side. Turn them over and ring them around the outside of the pan, and place in the chicken to brown and cook nearly through. Remove the chicken and potatoes and add a little more oil if necessary. Add the hot peppers and sautee for a few minutes, then add the onions and garlic and just brown. Add the flour and cook for a minute or two, then add the chicken stock and mix well, scraping the good bits off the bottom of the pan. Put the chicken, potatoes and carrots back in and cook for a few minutes to allow the sauce to work its way in.
Serve alone or on top of pasta (angel hair) or sauteed spinach.
Ingredients
2 medium chicken breasts (or a combination of boneless parts), skin removed and cut into 2" chunks
6 hot cherry peppers (green or red), cut into quarters (keep the seeds for more heat)
1 small clove garlic
1 small shallot
1 tablespoon flour
1 1/2 cup chicken stock
3 medium potatoes
2 large carrots
Olive oil
Boil the potatoes and carrots until they are just turning tender; drain and set aside.
In a large hot pan add four tablespoons of olive oil. Add the potatoes and brown on one side. Turn them over and ring them around the outside of the pan, and place in the chicken to brown and cook nearly through. Remove the chicken and potatoes and add a little more oil if necessary. Add the hot peppers and sautee for a few minutes, then add the onions and garlic and just brown. Add the flour and cook for a minute or two, then add the chicken stock and mix well, scraping the good bits off the bottom of the pan. Put the chicken, potatoes and carrots back in and cook for a few minutes to allow the sauce to work its way in.
Serve alone or on top of pasta (angel hair) or sauteed spinach.
Spicy Mac and Cheese
Unfortunately, or fortunately, we are big fans of baked mac and cheese. Though we have always enjoyed the basic recipe (referenced below), we modified it a bit to make it a spicy mac and cheese. It gives a nice heat and a new dimension to a traditional American dish. We always use a bit "extra" cheese than what is put below in the recipe, so keep that in mind...
You can make things less spicy by substituting regular sharp cheddar cheese for the habanero cheese, or more spicy by adding some fresh chilis or hot pepper flakes.
The base for this recipe came from Epicurious, and originally from Gourmet (the link - http://www.epicurious.com/recipes/food/views/Macaroni-and-Cheese-11625)
Ingredients:
7 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1 1/2 teaspoons dry mustard
1/8 teaspoon cayenne, or to taste
1 pound elbow macaroni
2 cups coarsely grated extra-sharp Habanero Cheddar cheese (about 12 ounces)
1 cup coarsely grated swiss cheese
1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
1 cup fresh bread crumbs
You can make things less spicy by substituting regular sharp cheddar cheese for the habanero cheese, or more spicy by adding some fresh chilis or hot pepper flakes.
The base for this recipe came from Epicurious, and originally from Gourmet (the link - http://www.epicurious.com/recipes/food/views/Macaroni-and-Cheese-11625)
Ingredients:
7 tablespoons unsalted butter
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1 1/2 teaspoons dry mustard
1/8 teaspoon cayenne, or to taste
1 pound elbow macaroni
2 cups coarsely grated extra-sharp Habanero Cheddar cheese (about 12 ounces)
1 cup coarsely grated swiss cheese
1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
1 cup fresh bread crumbs
Preheat oven to 350°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.
In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.
In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.
In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.
Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.
Cucumber Salad (Gurken Salad)
Anyone who has a garden, and has grown cucumbers, knows that in any given year, you quickly acquire a number of these terrific veggies. Some like to preserve them as pickles (one idea, that as of now, we have not tried), but I try to use them fresh. In addition to just eating them raw with a little salt, I like to make this fresh salad that is a perfect side to just about any summer meal. This is a recipe from my Mother, and is authentic except for the addition of the dill and the jalapeno, which we believe complements it very nicely.
I also like to use this as a "sauce" over grilled salmon - delicious!
Ingredients:
3-4 medium cucumbers
1 small onion, either slided thin or chopped fine
1 clove garlic, chopped fine
1 small jalapeno, chopped fine (optional)
1/2 cup sour cream
1 teaspoon fresh dill
Salt and pepper
Peel cucumbers and slice very thin and place in a colander. Salt, and allow to sit for 15-30 minutes to pull some of the moisture out of them. Place in a kitchen towel and squeeze the extra juices out and place into a bowl.
Add onions, garlic, sour cream (or you can substitute yogurt), dill and combine. Salt and pepper to taste. Finish with a sprinkling of paprika to garnish.
I also like to use this as a "sauce" over grilled salmon - delicious!
Ingredients:
3-4 medium cucumbers
1 small onion, either slided thin or chopped fine
1 clove garlic, chopped fine
1 small jalapeno, chopped fine (optional)
1/2 cup sour cream
1 teaspoon fresh dill
Salt and pepper
Peel cucumbers and slice very thin and place in a colander. Salt, and allow to sit for 15-30 minutes to pull some of the moisture out of them. Place in a kitchen towel and squeeze the extra juices out and place into a bowl.
Add onions, garlic, sour cream (or you can substitute yogurt), dill and combine. Salt and pepper to taste. Finish with a sprinkling of paprika to garnish.
Monday, September 7, 2009
Aruba Dining
We found out in 2008 that Libbie's sister Jennie was going to get married to Timmy, and that they planned on doing it in Aruba. We did not complain. We flew down on Wednesday August 26th and returned Friday September 4th, 2009.
Aruba is a small island, with, from what we can tell, very little national identity, especially when it comes to food. We asked many locals where the best "local food" was, and got a lot of odd stares. The closest we found to local food was fish with creole sauce (typical Caribbean influence), funghi (the island's version of polenta) and pan bati (a traditional corn-meal based pancake, an influence of the Dutch). The rest of the island was either chain restaurants (I'm talking TGI Friday's, Taco Bell and Dominoes...seriously!) or a variety of independents that ranged from simple fish to Italian to Thai to just about whatever.
As you can imagine, the fish is very fresh on the island, with many of the restaurants having agreements with local fishermen and deep sea charter providers to get whatever is fresh. Lib and I rarely ate anything but fish for our meals, so we had the chance to find what was the best fish and preparation. It turns out that the grouper, at most restaurants, was the best dish on the menu, and preparation varied from restaurant to restaurant, but grilling over wood is particularly nice.
For breakfast, we typically just ate at the cafe in the hotel, and for lunch, typically ate at Waves on the beach at the Marriott. The fish tacos and blackened grouper sandwich were good, but my favorite was the grilled chicken wrap with the chicken replaced by the blackened grouper. Very good. We also tried the Moomba restaurant at the Holiday Inn down the beach a ways. Very disappointing.
Below is my review of each of our main meals. Many thanks to our dining companions for sharing their meals with us to try, and for putting up with our never-ending analysis of all the meals we had.
Ketsu Sushi (Dinner) - We took it easy the first night, and hit the sushi bar in the Marriott. We had three different rolls - spicy tuna, Dynamite and Ketsu. Each was a good size and very tasty, but was a bit skimpy on the fish and included the typical soy, wasabi and pickled ginger on the side. I had a few Balashi (the local beer) and Lib had a couple of special orange Mojito's (be sure to ask the price before you order the "special" drink - $12 a pop!). Total bill without tip was about $70. We would definitely go back as the pricing was reasonable and the food good.
La Vista (Breakfast) - La Vista in the Marriott offers either a regular a la carte breakfast or their buffet - continental for $18 or the full buffet, including omelets for $22. We opted for the full, and enjoyed the eggs, sides, fresh fruit and juice and coffee. $22 is a bit steep for breakfast, but it was good, but no different from an American breakfast buffet.
El Gaucho (Dinner) - We had the immediate families from both sides out to dinner at this highly recommended Argentinian steak house. The menu had a nice selection of steaks and seafood, and they also had an ample wine list, though it was conspicuously thin on the South American wines I was expecting. Right from the start, the wait staff was very attentive, promptly giving the kids some menus and crayons to color with, along with a kids' menu - all without asking and within a few minutes of sitting down. For appetizers, I had the Conch Harbour Style, which was OK, but a bit bland and not something I would recommend. For dinner, I had the mixed grill while Libbie had the Gaucho steak. That evening they were out of the sausage in the mixed grill, so my brother in law Todd and I convinced them to give us some lamb instead (they had suggested chicken!). Again, the servers really went out of their way to please. The meat was good, the lamb and ribs were very good, but the short ribs were excellent. If I had gone back I would have just ordered the short ribs - they were crisp, and moist and full of flavor - a full plate would not have been enough. Lib's Gaucho steak was excellent - a very lean cut, which she likes, though I prefer a little more fat in mine! For sides we had sauteed mushrooms, fried plantains and potatoes - each was good and just a nice small portion to complement the meat. I don't recall ordering dessert, so either we didn't or it was not memorable. With tip it came to $65 per person, including paying for the kids and the bride and groom to be!!
La Vista (Dinner) - We decided to stick close to home and have a small dinner at La Vista. They had a buffet special that night, but none of us were particularly hungry so we stuck with the a la carte menu. Service was slow and inattentive, as if we were a bother given it was a bit later in the evening. I had the spaghetti carbonara, and Libbie just split an appetizer with her cousin Alyssa. The food was very disappointing - it was essentially what you would get or expect at an Olive Garden. The carbonara was not a carbonara but some kind of parmesean cream sauce - very heavy and not what I was looking for. No one else complained about their meal, but then again, no one raved. Unless you were stuck there, I would not go out of my way to eat at La Vista.
Driftwood (Dinner) - Driftwood was recommended to us by a number of different people for their fresh seafood. Tucked away down an alley just off the main drag, it was a what you would imagine a seafood restaurant looking like, with lots of boat-theme memorabilia and pictures. The waitstaff was attentive and friendly, and knew the food and specials well. They seemed a little too pushy on the featured wine (a South American Sauvignon Blanc), which ended up being good but not great, though they did let us take what we didn't drink home with us. Lib and I split the calamari in a garlic sauce. The calamari was OK, but a little chewy, while the sauce was excellent (I suppose all the butter helped...). For dinner, Lib had the Wahoo in a garlic sauce, and I had the barracuda with creole sauce. Both fish were pan fried, and both were cooked perfectly - cooked through but still very moist. The garlic sauce was the same as was on the calamari, and was good. The creole sauce was disappointing - it tasted like ketchup with some onions and peppers. On the side were vegetables and potatoes, ably cooked, but unexciting. For the quality of the fish, this was excellent, but the rest of the meal made it only good.
Salt and Pepper (Breakfast) - I had read about this place in the New York Times, and it was just a short walk from the Marriott. Very casual, indoor and outdoor tables, and funny sayings on the wall ("Borrow money from a pessimist - he won't expect you to pay him back."). The wait staff was very attentive and friendly, and the menu was your place mat - breakfast on the front, tapas and dinner on the back. Normal breakfast fare was on the menu, with everything a la carte. I had an omelet with mushrooms, ham and gouda cheese. Lib had scrambled eggs with cheese and mushrooms. Both came with a tasty Austrian brown bread toast, and I ordered hash browns with mine. Iced coffee and fresh squeezed OJ rounded out the meal. The eggs were prepared perfectly, with whole mushrooms and ample cheese in both dishes. The toast was truly excellent, though the hash browns seem like they were pre-made out of a box. Overall, it was an excellent breakfast. To top it off, after asking about other restaurants, the two waitresses proceeded to write us a list of their favorite places and spent over 15 minutes talking with us. This was where, once again, it was explained there was no Aruban food or Aruban arts/crafts. If we had the time, we would have definitely returned to try the tapas.
Madame Jeanette (Dinner) - This was a restaurant that was highly recommended by a lot of people. Located between the high rise area and downtown, it is definitely off the beaten path, in the middle of a small working-class community. After enjoying a drink while we waited for the rest of our party to arrive (an early test of the new marriage!!), we were seated and enjoyed reading an extensive and mouth watering menu, along with an extensive wine list with a lot of great French selections. For appetizers, I had the special homemade chorizo and Lib had the lobster ravioli. Both were excellent. We also had the chance to try just about everyone's appetizers at the table, including the lump crab cocktail and beef carpaccio. Again, each were excellent. For dinner, Libbie had the almond encrusted grouper, while I had the potato encrusted red snapper with a fresh dill sauce. Both were prepared very well, with the grouper being slightly better in taste. We also got to try someone's sea bass, which was terrific. The wait staff was very friendly, and had suggested the table share some of each of the side dishes. These included french fries, rice and roasted potatoes, but the star of the show was the potatoes au gratin - the taste, texture and temperature were perfect - I could have made a meal out of it alone! Desserts were had by a few, but I was too full to partake. Definitely highly recommended.
Flying Fishbone (Dinner) - This was a restaurant that was raved by a few in the family who had gone there a few days before. It is a long drive from the high-rise area, somewhere between the downtown and St. Nicholas. We got a personal tour from our cabbie of where he was born, grew up, the house he could have bought and the one he built. It was interesting, but a bit much at the end, especially since we were so hungry and just wanted to get to the restaurand. The restaurant is in a perfect location, with tables on the sand, small waves crashing in the background, and a great view of the sunset and water. We had a table of 14 with Jennie and Timmy and the remaining Greeks, while the rest of the Ashley family was at a separate table behind us. After a few tense moments after a poorly made and then forgotten drink, the wait staff just never recovered and was slow and unresponsive the rest of the night. We ended up drinking quite a bit that night, so the menu and series of events may be a little hazy on this one! For appetizers, Libbie had the fried calamari, while I had the shrimp roti and we tried Jennie's shrimp and avocado salad. The calamari was hot and light, while the shrimp roti was good but a bit bland and hard to eat. The shrimp and avocado salad was tasty, but the shrimp was breaded and fried, which did not go well with the spicy avocado it was on top of. For dinner, Libbie had the seafood special, while I had the red snapper which was recommended to me. We also got a chance to try the grouper special and the shrimp casserole with mushrooms and gorgonzola. The seafood special was good, but not great, while the snapper was disappointing - a very thin piece of fish that was over cooked, with the "funghi" (polenta) fried and tasteless, and the creole sauce bland. The grouper was delicious and well cooked. The shrimp casserole was good, but very, very heavy - I could not have imagined eating more that a few shrimp before being overwhelmed. We all split various desserts, which were all OK, though I was surprised when I found out it was my birthday...at least according to the Greeks! Overall, we were fairly disappointed in the meal, especially given the hype, the long drive, and the bill coming to nearly $100 a head. Given the many other reviews, I would suggest giving this a try if in the area or in the mood for a romantic location.
Cuba's Cookin' (Dinner) - A recommendation by Jenny (not Jennie), CC is a small place in downtown near El Gaucho and just off the main drag. Billed as authentic Cuban food, the menu suggested as much, and the guitar player, cuban art and terrific Mojitos initially confirmed these suspicions. We ordered appetizers to split - plantain chips and guacamole, empanada sampler, and spicy pork bites. The guacamole was very good while the empanadas were a bit flat. The star were the pork bites which had a great flavor and a bit of a "bite" to them (pun intended). It came with a delicious olive oil and carmelized onion sauce, which proceeded to put on just about everything on the table. For dinner, I had the lobster enchilada while Libbie had a mixed seafood pasta dish with a spicy red sauce. The lobster was disappointing - overcooked with a sauce that was basically tasteless. The side of black beans and white rice was excellent, and this coming from a guy who doesn't typically like black beans. Lib's entree was very good - the pasta was overcooked, as was the seafood, but as much as my lobster and the sauce was a bit spicy and very tasty. We also got to taste the shrimp enchilada (the same review as the lobster, unfortunately) along with the grouper special, which was terrific - slightly smokey from a wood fire and perfectly cooked. Coffees and desserts were shared, with the flan being an excellent choice.
Marandi (Dinner) - Well, they often say they save the best for last. We had been recommended to this restaurant from a few different people, and Jennie and Timmy had heard similar reviews, so we decided to give it a try. After drinks and a beautiful sunset at the California Lighthouse, we set off for the restaurant, which was just past the airport. Going on vague directions remembered from a tourist pamphlet is not advised - get directions! We didn't get lost, but some in the car were not fans of driving the dark roads in a sketchy area without a full clue of where we were going. When we arrived, we were pleasantly surprised. An open-air dining area over the water with lights illuminating the curious - and hungry - fish below (yellow jacks). My guess is they are totally used to being tossed a few pieces of bread, and Jennie and Libbie did not disappoint them. It is a perfect location to see the sunset, though we were treated to a nearly full mood rise as we dined. The menu and wine list were mouthwatering, and we decided to share both appetizers and entrees. For appetizers we ordered the fresh mozzarella and tomato salad, the combo tuna tataky and shrimp tempura, the fish chowder and the escargots with mushrooms. Each was amazing and prepared perfectly, though I personally was enamored with the escargots - I sopped up every last drop of juice with the bread we kept ordering, and which Libbie and Jennie tried to feed to the fish. For entrees, I had the shrimp in a garlic sauce, Libbie had the seafood lasagna, Jennie had the grouper and shrimp special and Timmy had another special (which I can't recall right now). Each was cooked perfectly, though the shrimp were a bit overcooked. The sauces were flavorful and tasty, but a bit rich, which actually complemented the fish well. The vegetable sides were prepared well and complimented the main courses. Libbie's seafood lasagna was rich and flavorful, though maybe a bit too rich as we were not able to finish it! For dessert, we all had cappuccinos, and split dessert which was a combination of chocolate creme brulee, a homemade ice cream and caramel cookie, tiramisu, and a piece of apfelstrudel - all excellent, though I could have just had the creme brulee and been more than happy. Total bill came to about $70 per person - very reasonable given all we ate!
Overall, we had a great time and good meals, though we all agreed that Marandi was by far one of the best, with Madame Jeanette a close second. I would suggest both are "must go's" if you are in Aruba. I would also suggest checking out Salt and Pepper, though we did not have the tapas or dinner.
Aruba is a small island, with, from what we can tell, very little national identity, especially when it comes to food. We asked many locals where the best "local food" was, and got a lot of odd stares. The closest we found to local food was fish with creole sauce (typical Caribbean influence), funghi (the island's version of polenta) and pan bati (a traditional corn-meal based pancake, an influence of the Dutch). The rest of the island was either chain restaurants (I'm talking TGI Friday's, Taco Bell and Dominoes...seriously!) or a variety of independents that ranged from simple fish to Italian to Thai to just about whatever.
As you can imagine, the fish is very fresh on the island, with many of the restaurants having agreements with local fishermen and deep sea charter providers to get whatever is fresh. Lib and I rarely ate anything but fish for our meals, so we had the chance to find what was the best fish and preparation. It turns out that the grouper, at most restaurants, was the best dish on the menu, and preparation varied from restaurant to restaurant, but grilling over wood is particularly nice.
For breakfast, we typically just ate at the cafe in the hotel, and for lunch, typically ate at Waves on the beach at the Marriott. The fish tacos and blackened grouper sandwich were good, but my favorite was the grilled chicken wrap with the chicken replaced by the blackened grouper. Very good. We also tried the Moomba restaurant at the Holiday Inn down the beach a ways. Very disappointing.
Below is my review of each of our main meals. Many thanks to our dining companions for sharing their meals with us to try, and for putting up with our never-ending analysis of all the meals we had.
Ketsu Sushi (Dinner) - We took it easy the first night, and hit the sushi bar in the Marriott. We had three different rolls - spicy tuna, Dynamite and Ketsu. Each was a good size and very tasty, but was a bit skimpy on the fish and included the typical soy, wasabi and pickled ginger on the side. I had a few Balashi (the local beer) and Lib had a couple of special orange Mojito's (be sure to ask the price before you order the "special" drink - $12 a pop!). Total bill without tip was about $70. We would definitely go back as the pricing was reasonable and the food good.
La Vista (Breakfast) - La Vista in the Marriott offers either a regular a la carte breakfast or their buffet - continental for $18 or the full buffet, including omelets for $22. We opted for the full, and enjoyed the eggs, sides, fresh fruit and juice and coffee. $22 is a bit steep for breakfast, but it was good, but no different from an American breakfast buffet.
El Gaucho (Dinner) - We had the immediate families from both sides out to dinner at this highly recommended Argentinian steak house. The menu had a nice selection of steaks and seafood, and they also had an ample wine list, though it was conspicuously thin on the South American wines I was expecting. Right from the start, the wait staff was very attentive, promptly giving the kids some menus and crayons to color with, along with a kids' menu - all without asking and within a few minutes of sitting down. For appetizers, I had the Conch Harbour Style, which was OK, but a bit bland and not something I would recommend. For dinner, I had the mixed grill while Libbie had the Gaucho steak. That evening they were out of the sausage in the mixed grill, so my brother in law Todd and I convinced them to give us some lamb instead (they had suggested chicken!). Again, the servers really went out of their way to please. The meat was good, the lamb and ribs were very good, but the short ribs were excellent. If I had gone back I would have just ordered the short ribs - they were crisp, and moist and full of flavor - a full plate would not have been enough. Lib's Gaucho steak was excellent - a very lean cut, which she likes, though I prefer a little more fat in mine! For sides we had sauteed mushrooms, fried plantains and potatoes - each was good and just a nice small portion to complement the meat. I don't recall ordering dessert, so either we didn't or it was not memorable. With tip it came to $65 per person, including paying for the kids and the bride and groom to be!!
La Vista (Dinner) - We decided to stick close to home and have a small dinner at La Vista. They had a buffet special that night, but none of us were particularly hungry so we stuck with the a la carte menu. Service was slow and inattentive, as if we were a bother given it was a bit later in the evening. I had the spaghetti carbonara, and Libbie just split an appetizer with her cousin Alyssa. The food was very disappointing - it was essentially what you would get or expect at an Olive Garden. The carbonara was not a carbonara but some kind of parmesean cream sauce - very heavy and not what I was looking for. No one else complained about their meal, but then again, no one raved. Unless you were stuck there, I would not go out of my way to eat at La Vista.
Driftwood (Dinner) - Driftwood was recommended to us by a number of different people for their fresh seafood. Tucked away down an alley just off the main drag, it was a what you would imagine a seafood restaurant looking like, with lots of boat-theme memorabilia and pictures. The waitstaff was attentive and friendly, and knew the food and specials well. They seemed a little too pushy on the featured wine (a South American Sauvignon Blanc), which ended up being good but not great, though they did let us take what we didn't drink home with us. Lib and I split the calamari in a garlic sauce. The calamari was OK, but a little chewy, while the sauce was excellent (I suppose all the butter helped...). For dinner, Lib had the Wahoo in a garlic sauce, and I had the barracuda with creole sauce. Both fish were pan fried, and both were cooked perfectly - cooked through but still very moist. The garlic sauce was the same as was on the calamari, and was good. The creole sauce was disappointing - it tasted like ketchup with some onions and peppers. On the side were vegetables and potatoes, ably cooked, but unexciting. For the quality of the fish, this was excellent, but the rest of the meal made it only good.
Salt and Pepper (Breakfast) - I had read about this place in the New York Times, and it was just a short walk from the Marriott. Very casual, indoor and outdoor tables, and funny sayings on the wall ("Borrow money from a pessimist - he won't expect you to pay him back."). The wait staff was very attentive and friendly, and the menu was your place mat - breakfast on the front, tapas and dinner on the back. Normal breakfast fare was on the menu, with everything a la carte. I had an omelet with mushrooms, ham and gouda cheese. Lib had scrambled eggs with cheese and mushrooms. Both came with a tasty Austrian brown bread toast, and I ordered hash browns with mine. Iced coffee and fresh squeezed OJ rounded out the meal. The eggs were prepared perfectly, with whole mushrooms and ample cheese in both dishes. The toast was truly excellent, though the hash browns seem like they were pre-made out of a box. Overall, it was an excellent breakfast. To top it off, after asking about other restaurants, the two waitresses proceeded to write us a list of their favorite places and spent over 15 minutes talking with us. This was where, once again, it was explained there was no Aruban food or Aruban arts/crafts. If we had the time, we would have definitely returned to try the tapas.
Madame Jeanette (Dinner) - This was a restaurant that was highly recommended by a lot of people. Located between the high rise area and downtown, it is definitely off the beaten path, in the middle of a small working-class community. After enjoying a drink while we waited for the rest of our party to arrive (an early test of the new marriage!!), we were seated and enjoyed reading an extensive and mouth watering menu, along with an extensive wine list with a lot of great French selections. For appetizers, I had the special homemade chorizo and Lib had the lobster ravioli. Both were excellent. We also had the chance to try just about everyone's appetizers at the table, including the lump crab cocktail and beef carpaccio. Again, each were excellent. For dinner, Libbie had the almond encrusted grouper, while I had the potato encrusted red snapper with a fresh dill sauce. Both were prepared very well, with the grouper being slightly better in taste. We also got to try someone's sea bass, which was terrific. The wait staff was very friendly, and had suggested the table share some of each of the side dishes. These included french fries, rice and roasted potatoes, but the star of the show was the potatoes au gratin - the taste, texture and temperature were perfect - I could have made a meal out of it alone! Desserts were had by a few, but I was too full to partake. Definitely highly recommended.
Flying Fishbone (Dinner) - This was a restaurant that was raved by a few in the family who had gone there a few days before. It is a long drive from the high-rise area, somewhere between the downtown and St. Nicholas. We got a personal tour from our cabbie of where he was born, grew up, the house he could have bought and the one he built. It was interesting, but a bit much at the end, especially since we were so hungry and just wanted to get to the restaurand. The restaurant is in a perfect location, with tables on the sand, small waves crashing in the background, and a great view of the sunset and water. We had a table of 14 with Jennie and Timmy and the remaining Greeks, while the rest of the Ashley family was at a separate table behind us. After a few tense moments after a poorly made and then forgotten drink, the wait staff just never recovered and was slow and unresponsive the rest of the night. We ended up drinking quite a bit that night, so the menu and series of events may be a little hazy on this one! For appetizers, Libbie had the fried calamari, while I had the shrimp roti and we tried Jennie's shrimp and avocado salad. The calamari was hot and light, while the shrimp roti was good but a bit bland and hard to eat. The shrimp and avocado salad was tasty, but the shrimp was breaded and fried, which did not go well with the spicy avocado it was on top of. For dinner, Libbie had the seafood special, while I had the red snapper which was recommended to me. We also got a chance to try the grouper special and the shrimp casserole with mushrooms and gorgonzola. The seafood special was good, but not great, while the snapper was disappointing - a very thin piece of fish that was over cooked, with the "funghi" (polenta) fried and tasteless, and the creole sauce bland. The grouper was delicious and well cooked. The shrimp casserole was good, but very, very heavy - I could not have imagined eating more that a few shrimp before being overwhelmed. We all split various desserts, which were all OK, though I was surprised when I found out it was my birthday...at least according to the Greeks! Overall, we were fairly disappointed in the meal, especially given the hype, the long drive, and the bill coming to nearly $100 a head. Given the many other reviews, I would suggest giving this a try if in the area or in the mood for a romantic location.
Cuba's Cookin' (Dinner) - A recommendation by Jenny (not Jennie), CC is a small place in downtown near El Gaucho and just off the main drag. Billed as authentic Cuban food, the menu suggested as much, and the guitar player, cuban art and terrific Mojitos initially confirmed these suspicions. We ordered appetizers to split - plantain chips and guacamole, empanada sampler, and spicy pork bites. The guacamole was very good while the empanadas were a bit flat. The star were the pork bites which had a great flavor and a bit of a "bite" to them (pun intended). It came with a delicious olive oil and carmelized onion sauce, which proceeded to put on just about everything on the table. For dinner, I had the lobster enchilada while Libbie had a mixed seafood pasta dish with a spicy red sauce. The lobster was disappointing - overcooked with a sauce that was basically tasteless. The side of black beans and white rice was excellent, and this coming from a guy who doesn't typically like black beans. Lib's entree was very good - the pasta was overcooked, as was the seafood, but as much as my lobster and the sauce was a bit spicy and very tasty. We also got to taste the shrimp enchilada (the same review as the lobster, unfortunately) along with the grouper special, which was terrific - slightly smokey from a wood fire and perfectly cooked. Coffees and desserts were shared, with the flan being an excellent choice.
Marandi (Dinner) - Well, they often say they save the best for last. We had been recommended to this restaurant from a few different people, and Jennie and Timmy had heard similar reviews, so we decided to give it a try. After drinks and a beautiful sunset at the California Lighthouse, we set off for the restaurant, which was just past the airport. Going on vague directions remembered from a tourist pamphlet is not advised - get directions! We didn't get lost, but some in the car were not fans of driving the dark roads in a sketchy area without a full clue of where we were going. When we arrived, we were pleasantly surprised. An open-air dining area over the water with lights illuminating the curious - and hungry - fish below (yellow jacks). My guess is they are totally used to being tossed a few pieces of bread, and Jennie and Libbie did not disappoint them. It is a perfect location to see the sunset, though we were treated to a nearly full mood rise as we dined. The menu and wine list were mouthwatering, and we decided to share both appetizers and entrees. For appetizers we ordered the fresh mozzarella and tomato salad, the combo tuna tataky and shrimp tempura, the fish chowder and the escargots with mushrooms. Each was amazing and prepared perfectly, though I personally was enamored with the escargots - I sopped up every last drop of juice with the bread we kept ordering, and which Libbie and Jennie tried to feed to the fish. For entrees, I had the shrimp in a garlic sauce, Libbie had the seafood lasagna, Jennie had the grouper and shrimp special and Timmy had another special (which I can't recall right now). Each was cooked perfectly, though the shrimp were a bit overcooked. The sauces were flavorful and tasty, but a bit rich, which actually complemented the fish well. The vegetable sides were prepared well and complimented the main courses. Libbie's seafood lasagna was rich and flavorful, though maybe a bit too rich as we were not able to finish it! For dessert, we all had cappuccinos, and split dessert which was a combination of chocolate creme brulee, a homemade ice cream and caramel cookie, tiramisu, and a piece of apfelstrudel - all excellent, though I could have just had the creme brulee and been more than happy. Total bill came to about $70 per person - very reasonable given all we ate!
Overall, we had a great time and good meals, though we all agreed that Marandi was by far one of the best, with Madame Jeanette a close second. I would suggest both are "must go's" if you are in Aruba. I would also suggest checking out Salt and Pepper, though we did not have the tapas or dinner.
Cauliflower Ravioli
We had just returned from vacation, and the garden was doing very well. The cauliflower was ready, and I figured we had to start harvesting some before it went to flower. I had recalled in reading a book that vegetables were a main ingredient of ravioli in Italy (the book had referred to chard or kale being used), so I thought that the cauliflower might work.
Below is the recipe for the filling and a basic pasta recipe. We enjoyed these ravioli with a simple brown butter-sage-pine nut sauce. Remember, in ravioli, especially home made ravioli, the filling, not the sauce, should be the star.
Filling:
1 head cauliflower, flowerets and stems separated and roughly chopped
1 clove garlic, rough chop
1 large leek, rough chop
1 Tablespoon fresh thyme
1 Tablespoon fresh parsley, rough chop
1/2 cup grated Parmigiano-Reggiano cheese
2 Tablespoons olive oil
Heat olive oil in a large pat and add all the veggies and the thyme. Pan roast over medium heat, turning only a few times to allow some of the cauliflower to caramelize. Near the end of the cooking, when the cauliflower is tender, add the parsley and cook for a few more minutes.
Add the cauliflower mixture to a food processor and let cool. Once cool, add Parmigiano-Reggiano and blend until almost smooth, but leaving fine pieces of cauliflower in the mix.
Pasta (this makes enough pasta for one person):
3/4 cup flour (I like to use 1/4 cup semolina and 1/2 cup white whole wheat flour)
1 large egg
Water
Make a well in the middle of the flour and add the egg and mix with a fork until the flour starts to incorporate. Knead together for a few minutes and add water if necessary to make the dough wet but not sticky. Let rest for 5 minutes then knead for 5-10 minutes until smooth, and then wrap in plastic and let rest for 1 hour.
Roll out in a pasta machine. For fettucini, use setting 4 or 5, for ravioli, 6 or 7 (I prefer 6).
For the ravioli, I tripled the recipe above for the pasta, and had leftover (which I made into fettucini that I froze). Roll the pasta into sheets and cut into rounds about 4" across. Fill one round with about a teaspoon of filling, and fold over for "Mezzaluna" or put filling in the middle and put another round on top. Be sure to get the air out from around the filling, and to dab some water around the edges to seal. This made about 30 ravioli, with 7 or 8 being a healthy serving.
Below is the recipe for the filling and a basic pasta recipe. We enjoyed these ravioli with a simple brown butter-sage-pine nut sauce. Remember, in ravioli, especially home made ravioli, the filling, not the sauce, should be the star.
Filling:
1 head cauliflower, flowerets and stems separated and roughly chopped
1 clove garlic, rough chop
1 large leek, rough chop
1 Tablespoon fresh thyme
1 Tablespoon fresh parsley, rough chop
1/2 cup grated Parmigiano-Reggiano cheese
2 Tablespoons olive oil
Heat olive oil in a large pat and add all the veggies and the thyme. Pan roast over medium heat, turning only a few times to allow some of the cauliflower to caramelize. Near the end of the cooking, when the cauliflower is tender, add the parsley and cook for a few more minutes.
Add the cauliflower mixture to a food processor and let cool. Once cool, add Parmigiano-Reggiano and blend until almost smooth, but leaving fine pieces of cauliflower in the mix.
Pasta (this makes enough pasta for one person):
3/4 cup flour (I like to use 1/4 cup semolina and 1/2 cup white whole wheat flour)
1 large egg
Water
Make a well in the middle of the flour and add the egg and mix with a fork until the flour starts to incorporate. Knead together for a few minutes and add water if necessary to make the dough wet but not sticky. Let rest for 5 minutes then knead for 5-10 minutes until smooth, and then wrap in plastic and let rest for 1 hour.
Roll out in a pasta machine. For fettucini, use setting 4 or 5, for ravioli, 6 or 7 (I prefer 6).
For the ravioli, I tripled the recipe above for the pasta, and had leftover (which I made into fettucini that I froze). Roll the pasta into sheets and cut into rounds about 4" across. Fill one round with about a teaspoon of filling, and fold over for "Mezzaluna" or put filling in the middle and put another round on top. Be sure to get the air out from around the filling, and to dab some water around the edges to seal. This made about 30 ravioli, with 7 or 8 being a healthy serving.
Just Starting...
I know, I know, how cliche to have a food blog. And, yes, I believe it is also cliche to say it is cliche...
In any case, I've always enjoyed eating, but over the past few years, cooking and eating have really become passions for me. I love to try both cooking and tasting new dishes and ingredients, and am deeply involved and interested in learning about growing, and potentially raising, my own food. I am joined in this journey by my wife Libbie, who is my chief critic, and mainly enjoys the fruits of my labor.
So, whether it is tending to the garden (no tomatoes this year - we got the blight), heading to the farmer's market to see what is available, concocting something for dinner based on what we bought or picked, or out spoiling ourselves at a good restaurant, food has become a centerpiece of our lives.
My approach to cooking is one of simplicity - I don't like heavy sauces, 15-ingredient dishes or whatever is the trendy. To me, the flavors of fresh ingredients can and should stand for themselves. As an example, my favorite way to prepare a steak is sea salt and fresh cracked pepper on the grill. Simply delicious. As for style, my Italian and German/Hungarian heritage influences me significantly, but I have an appreciation for all kinds of food. I am just starting to explore new ethnic classes of food, which includes learning and trying a wide variety of spices and ingredients.
My approach to dining varies wildly. I love, and appreciate, not only a wide variety of styles, but also a wide variety of approaches and locations. I can really enjoy a local favorite at a greasy spoon as much as a fancy dinner at a four-star restaurant. My main rules include not going to the same place twice in a row, mainly avoiding chain restaurants, and always being adventurous!
My goal with this blog is two fold. First is to "review" the restaurants and meals we have. The second is to talk about my cooking - new recipes, new ingredients, and new preparations. Part of this is for you, dear reader, to get inside my mind and possible get some insight into good food. The other part is for me, as I believe immersing oneself into a subject can only make them better at it, and I intend on becoming very good at all aspects of food.
For the reviews, I will rate them based on "gluts":
1 Glut - Poor. Due to service, food or a combination of both. It won't be on our regular rotation list.
2 Gluts - Average. Food and/or service is passable, but nothing exciting. We would not go out of our way to visit again.
3 Gluts - Good. Good food and/or service, meeting our expectations. We plan on revisiting.
4 Gluts - Very Good. The food and service are above expectations, with some excellent characteristics. It will be on our regular rotation list.
5 Gluts - Excellent. Near perfection on all levels, along with unique or unexpected preparations or presentations. A favorite to revisit often.
Thanks for reading, and I hope to see you back soon.
John
In any case, I've always enjoyed eating, but over the past few years, cooking and eating have really become passions for me. I love to try both cooking and tasting new dishes and ingredients, and am deeply involved and interested in learning about growing, and potentially raising, my own food. I am joined in this journey by my wife Libbie, who is my chief critic, and mainly enjoys the fruits of my labor.
So, whether it is tending to the garden (no tomatoes this year - we got the blight), heading to the farmer's market to see what is available, concocting something for dinner based on what we bought or picked, or out spoiling ourselves at a good restaurant, food has become a centerpiece of our lives.
My approach to cooking is one of simplicity - I don't like heavy sauces, 15-ingredient dishes or whatever is the trendy. To me, the flavors of fresh ingredients can and should stand for themselves. As an example, my favorite way to prepare a steak is sea salt and fresh cracked pepper on the grill. Simply delicious. As for style, my Italian and German/Hungarian heritage influences me significantly, but I have an appreciation for all kinds of food. I am just starting to explore new ethnic classes of food, which includes learning and trying a wide variety of spices and ingredients.
My approach to dining varies wildly. I love, and appreciate, not only a wide variety of styles, but also a wide variety of approaches and locations. I can really enjoy a local favorite at a greasy spoon as much as a fancy dinner at a four-star restaurant. My main rules include not going to the same place twice in a row, mainly avoiding chain restaurants, and always being adventurous!
My goal with this blog is two fold. First is to "review" the restaurants and meals we have. The second is to talk about my cooking - new recipes, new ingredients, and new preparations. Part of this is for you, dear reader, to get inside my mind and possible get some insight into good food. The other part is for me, as I believe immersing oneself into a subject can only make them better at it, and I intend on becoming very good at all aspects of food.
For the reviews, I will rate them based on "gluts":
1 Glut - Poor. Due to service, food or a combination of both. It won't be on our regular rotation list.
2 Gluts - Average. Food and/or service is passable, but nothing exciting. We would not go out of our way to visit again.
3 Gluts - Good. Good food and/or service, meeting our expectations. We plan on revisiting.
4 Gluts - Very Good. The food and service are above expectations, with some excellent characteristics. It will be on our regular rotation list.
5 Gluts - Excellent. Near perfection on all levels, along with unique or unexpected preparations or presentations. A favorite to revisit often.
Thanks for reading, and I hope to see you back soon.
John
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