Thursday, December 3, 2009
Winter Dinner
Cold weather, frosty air, and a sputtering of snow makes me want to braise. We had Kathy and Mike over for dinner tonight and I made one of Emeril's recipes: Asian Braised Short Ribs. The short ribs are braised in a dutch oven for 3 hours in a mixture of soy sauce, ginger, garlic, green onion, and rice wine vinegar. Hoisin sauce is added to the sauce to finish, along with a splash of orange juice. I served it over jasmine rice and threw in some sliced carrots, sugar snap peas, and edamame to finish. It was very delicious, rich, and perfect for the weather. For dessert we had a lemon souffle-like dish that I was introduced to by my Aunt Veronica. It is a classic from the Joy of Cooking. It is a "magical" dessert that when baked, separates into 2 layers; custard and souffle. I made a fresh raspberry sauce to go with it and mmmmmm. It was so good... light, airy, tart, fresh. Perfect.
Tuesday, October 20, 2009
Quinoa
I recently had a dish made with quinoa that was so delicious I thought about it for days. I was able to replicate the dish, and make some additions to make it a one-bowl meal, instead of a side.
Mediterranean Quinoa with Chicken
Onion and garlic sauteed in olive oil until softened
Add quinoa and toast in pan for 5 minutes
Add chicken stock and simmer for 20 minutes
Fluff with a fork
I added fresh basil, chopped sundried tomatoes, crumbled feta, and shredded chicken breast. It was delicious, and even good cold the next day as a salad.
A crisp glass of Domaine Ste. Michelle Brut sparkling wine was a fine accompaniment.
Mediterranean Quinoa with Chicken
Onion and garlic sauteed in olive oil until softened
Add quinoa and toast in pan for 5 minutes
Add chicken stock and simmer for 20 minutes
Fluff with a fork
I added fresh basil, chopped sundried tomatoes, crumbled feta, and shredded chicken breast. It was delicious, and even good cold the next day as a salad.
A crisp glass of Domaine Ste. Michelle Brut sparkling wine was a fine accompaniment.
Tuesday, October 6, 2009
Tuna
Two different dinners, one main ingredient: tuna steak.
Salad Nicoise
Seared tuna steak: olive oil, s& p
Veggies: avocado (essential), steamed fingerling potatoes and green beans tossed with salt (also essential), tomato, orange bell pepper...all on a bed of field greens
Vinaigrette: dijon mustard, olive oil, vinegar, lemon juice, kosher salt and lots of pepper
Seared Tuna SteakFingerling potatoes: steamed, tossed with olive oil, s& p, and fresh herbs from the garden (basil, parsley, thyme, oregano)
Squash from the garden: quickly sauteed, s& p
Wednesday, August 26, 2009
Mmm... Steak
We enjoyed a tasty filet mignon the other night. I was in the mood for steak, and the filet looked too good to pass up.
Filet Mignon: brushed with olive oil, a sprinkle of kosher salt and pepper, grilled for 4 minutes per side
Balsamic Onions: 1 onion, sauteed with olive oil, s& p, until soft and caramelized, deglazed the pan with balsamic vinegar
Sauce: 1 Tb softened butter combined with 1/2 cup softened gorgonzola, mixed until creamy, served on top of steak and onions
I drank the Malbec of the week, Scott enjoyed a brewski
Filet Mignon: brushed with olive oil, a sprinkle of kosher salt and pepper, grilled for 4 minutes per side
Balsamic Onions: 1 onion, sauteed with olive oil, s& p, until soft and caramelized, deglazed the pan with balsamic vinegar
Sauce: 1 Tb softened butter combined with 1/2 cup softened gorgonzola, mixed until creamy, served on top of steak and onions
I drank the Malbec of the week, Scott enjoyed a brewski
Thursday, August 20, 2009
Creamy Orzo
I love orzo. I love it in salads, as a side, or in place of pasta. Tonight was another night that the food at the hospital just didn't speak to me (honey glazed ham and au gratin potatoes or tuna noodle casserole) so it was up to my fridge and pantry to tell me what to eat. I have beaucoup de zucchini and yellow squash from my garden, so I am eating it every day. Luckily, I love the stuff. I had some leftover salmon (from the hospital, actually) and needed to eat that too. And so Creamy Orzo with Salmon and Summer Vegetables was born.
Dinner
Orzo: I simmered the orzo with a mixture of beef broth (for flavor and I had to use it up) and water until tender. I only use as much water as the orzo will absorb, unlike when you cook pasta. At the very end, I stirred in about 2 TB of cream.
Veggies: I sauteed diced onion, garlic, zucchini, and yellow squash in olive oil, s& p, and red chili flakes.
When the orzo was ready, I folded the veggies in along with some bite sized pieces of salmon, parsley, and julienned spinach. I finished the dish with some fleur de sel and more pepper. I enjoyed this meal with a cold glass of chardonnay. I realized I hadn't taken a picture halfway through my meal, but I was so darn hungry I didn't pause to find the camera. Next time...
Dinner
Orzo: I simmered the orzo with a mixture of beef broth (for flavor and I had to use it up) and water until tender. I only use as much water as the orzo will absorb, unlike when you cook pasta. At the very end, I stirred in about 2 TB of cream.
Veggies: I sauteed diced onion, garlic, zucchini, and yellow squash in olive oil, s& p, and red chili flakes.
When the orzo was ready, I folded the veggies in along with some bite sized pieces of salmon, parsley, and julienned spinach. I finished the dish with some fleur de sel and more pepper. I enjoyed this meal with a cold glass of chardonnay. I realized I hadn't taken a picture halfway through my meal, but I was so darn hungry I didn't pause to find the camera. Next time...
Fish & Eggs
Monday
I had dinner with my parents the other night, and my dad was the chef. He prepared some delicious fish and jasmine rice. He added one red jalapeno from my mom's plant, and man, was that one pepper spicy! It added a nice kick to the meal. I prepared a light sauce to put on the fish. It was all very tasty.
Dinner
Mahi Mahi: seared in a hot pan and cooked for just minutes to keep in the juices
Jasmine rice: such a delicious kitchen staple, add a pinch of salt and the jalapeno for a bit more flavor
Sauce: 1 TB dijon mustard, some soy sauce, and olive oil. Whisk until blended and serve on fish, rice, potstickers....
Dessert was Rick's Famous Dessert that I am not quite ready to share with the world. Let's just say this: unexpectedly delicious.
Wednesday
Last night I got home from work around 8pm and Scott was just leaving to go to work. Sometimes I will eat dinner at the hospital, but last night's options were meatloaf and a chicken stew which just didn't seem appetizing as it was about 85 degrees outside. So I came home with a growling tummy and no idea of what to eat. Then the top shelf of the fridge spoke to me: eggs. I love eggs for dinner, but Scott is more of a breakfast in the morning type of eater. It was just what I wanted!
Dinner
Veggie Egg Scramble: I sauteed yellow squash, zucchini, cherry tomatoes, onion, and garlic until the zucchini was soft. I added 2 eggs whisked with a bit of half and half and let the eggs cook over low heat. At the end I tossed in some fresh basil and a bit of cheddar cheese. I served it with a piece of whole wheat toast and enjoyed a cold glass of chardonnay. Perfect!
I had dinner with my parents the other night, and my dad was the chef. He prepared some delicious fish and jasmine rice. He added one red jalapeno from my mom's plant, and man, was that one pepper spicy! It added a nice kick to the meal. I prepared a light sauce to put on the fish. It was all very tasty.
Dinner
Mahi Mahi: seared in a hot pan and cooked for just minutes to keep in the juices
Jasmine rice: such a delicious kitchen staple, add a pinch of salt and the jalapeno for a bit more flavor
Sauce: 1 TB dijon mustard, some soy sauce, and olive oil. Whisk until blended and serve on fish, rice, potstickers....
Dessert was Rick's Famous Dessert that I am not quite ready to share with the world. Let's just say this: unexpectedly delicious.
Wednesday
Last night I got home from work around 8pm and Scott was just leaving to go to work. Sometimes I will eat dinner at the hospital, but last night's options were meatloaf and a chicken stew which just didn't seem appetizing as it was about 85 degrees outside. So I came home with a growling tummy and no idea of what to eat. Then the top shelf of the fridge spoke to me: eggs. I love eggs for dinner, but Scott is more of a breakfast in the morning type of eater. It was just what I wanted!
Dinner
Veggie Egg Scramble: I sauteed yellow squash, zucchini, cherry tomatoes, onion, and garlic until the zucchini was soft. I added 2 eggs whisked with a bit of half and half and let the eggs cook over low heat. At the end I tossed in some fresh basil and a bit of cheddar cheese. I served it with a piece of whole wheat toast and enjoyed a cold glass of chardonnay. Perfect!
Sunday, August 16, 2009
Sunday Dinner
Tonight's dinner was reminiscent of what dinners used to be back when Scott and I had "normal jobs" and ate dinner together every night. Now with our opposite schedules, we are lucky to share one dinner together per week. It was nice to spend the day and evening together and enjoy a good meal.
Dinner
Roasted chicken breasts: I used the split chicken breasts with ribs, tossed them with olive oil, salt, and pepper, and roasted them at 400 for about 30 minutes. To serve, I cut them off the bone, and sliced on the diagonal.
Rice-a-roni: I know.... but Scott wanted it.
Sauteed veggies: I had yellow squash and zucchini from the garden sauteed with garlic, olive oil, red pepper flakes (spicy!), s& p. Scott had broccoli sauteed the same way, minus the spiciness.
I drank an Argentinian Malbec, Gascon. It is delicious, my wine of the week. Scott had a pinot grigio from Washington.
Dinner
Roasted chicken breasts: I used the split chicken breasts with ribs, tossed them with olive oil, salt, and pepper, and roasted them at 400 for about 30 minutes. To serve, I cut them off the bone, and sliced on the diagonal.
Rice-a-roni: I know.... but Scott wanted it.
Sauteed veggies: I had yellow squash and zucchini from the garden sauteed with garlic, olive oil, red pepper flakes (spicy!), s& p. Scott had broccoli sauteed the same way, minus the spiciness.
I drank an Argentinian Malbec, Gascon. It is delicious, my wine of the week. Scott had a pinot grigio from Washington.
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