Sunday, February 28, 2010
Ladies' Night
Monday, January 18, 2010
40 Cloves of Garlic and Couscous--Not Your Mother's Fried Chicken
Here's my chicken frying, and Jeff's mom peeling the garlic (yes, all 40 cloves. She is a patient woman.)
One for me and...
Sunday, January 10, 2010
Cold Weather Chili
Here's the recipe. It's an adaptation from the "Pinto Bean Chili" recipe in Great Good Food by Julee Rosso (Crown Publishers, 1993).
Olive Oil2 Diced Onions
6 Garlic Cloves, Minced
2 Pounds Lean Ground Beef
2 Teaspoons Paprika
2 Teaspoons Ground Cumin
2 Tablespoons Minced Fresh Oregano
2 Tablespoons Chili Power
2 Cans Plum Tomatoes, Corarsely Chopped w/Their Juice
1 Chopped Red Bell Pepper
1 Chopped Yellow Bell Pepper
1 Chopped Orange Bell Pepper
3 Cups Beef Broth
3 Cans Pinto Beans (drained & rinsed) - NOTE: I only use canned b/c it's easier for me - you can use dried beans if you have the time to soak them overnight. In that case you're looking at 3 cups of beans
1/2 Cup Minced Fresh Basil
1/2 Cup Minced Fresh Cilantro
1. In a large stockpot, heat the oil over low heat. Add the onions and garlic and saute for 5 minutes. Add the meat and cook over medium heat, stirring constantly, until browned. Sprinkle with the paprika, cumin, oregano, and chili powder, and cook for 5 minutes, stirring frequently. Stir in the tomatoes, peppers, broth, and beans. Bring to a boil, partially cover, and simmer 2 1/2 hours.
2. Taste and adjust for seasoning; stir in the basil and cilantro.
I also add salt, pepper, extra chili powder and a little cayenne during the 2 1/2 hours simmering.
Now Jeff swears that where he's from (the Midwest), people eat peanut butter sandwiches with chili and dip them into the chili bowl. I think that sounds gross, but he insisted I put a picture of it in here.
He is one happy husband.
New Year's Eve with Kim and Chris
My contribution--a raspberry cheesecake (recipe by guess who--Barefoot Contessa.)
A Very Merry (and filling) Christmas
After some party poppers (an old English tradition where we got our crowns), it was time for dessert.
Below is my mom's chocolate cake, Ms. Thea's apple pie, and my (or, rather, the Barefoot Contessa's) croissant bread pudding. Now I add a little touch to Ms. Ina Garten's near masterpiece--a whiskey sauce, in true New Orleans style. It's pretty easy--just throw butter, dark brown sugar, and whiskey in a pot and keep adding what each until the taste and consistency is right.
A Merry Christmas it was. Cheers to that.
The Sides and a Full Kitchen
Barefoot Contessa's Parmesan Smashed Potatoes (recipe here)
Barefoot Contessa's Spinach Gratin (recipe here)
Ms. Thea's cornbread stuffing (I can't do everything! This was super-yummy. I'll try to get the recipe.)
Barefoot Contessa's Cranberry Conserve (recipe here, although I took out the raisins--not a fan.)
Naturally, it took a team of champions to get all this done. Here's Megan stirring...
And her sister Paige on the gravy train (every year she bails me out of gravy prison.)
Things got a little crowded.
To Brine or Not To Brine
The Meal and...Tres Leches!
I guess my savory palmiers weren't that bad, as you can see my aunt caught in the act of snacking on them here. (Sidenote: the present on my lap from my cousin, Darren, here? John Besh's cookbook. Expect to see those recipes on here soon!)
Finally we sat down to dinner. Here's a snapshot. Not too shabby, if I do say so myself.However, we definitely saved the best for last. Tres leches is far and away one of my favorite desserts of all time. Heck, my wedding cake was a tres leches cake. Yet I have always been afraid to try it myself. I have had dry tres leches cake before, and it is nothing nice. The first rule of tres leches is it has to be dense, soaked and full of rich dairy love. So I found this recipe in a recent Food & Wine, and despite my doubts, it was quite possibly one of the best desserts I've ever made.
Mmmm....what is not to love cake soaking in evaporated milk, condensed milk, and heavy cream topped off with rum?