Cooking With Hoover

Chocolate Covered Peppermint Brownie Ice Cream Sandwiches

2012-02-23T23:45:00.001-08:00

Yeah. That's right. I almost don't have to write anything for this post. Did you feel your cranium crack a little bit? That was from your brain exploding in celebration when you read the title of this post. Do you need to know more? Should I tell you about taking a bite and falling to my knees in my kitchen With Arms Wide Open. I bet you thought that terrible Creed song was about becoming a father. Nope. Chocolate Covered Peppermint Brownie Ice Cream Sandwiches. Still don't believe me? Let's delve into the lyrics shall we?

Well I just heard... The news today... (this is clearly about obtaining the recipe for the Ice cream sandwiches)

It seems my life... is going to change... (I'm going to be eating these all the time)

... And tears of joy streamed down my face (this happened to me when I bit into the first one)

With arms wide open! (This is a gesture pointed skyward, thanking the universe for bringing this dessert into our lives)

I have so much more respect for Creed now that I know what foodies they are. Recommended.

Beware, this takes some smooth kitchen moves when making the sandwiches. Study James Brown for ideas...

Recommended Drink - Cold Milk

With this recipe it helps to have: Mini-Whisk, 4-Quart Pot, Hand Mixer, 8x8 Pan, Small Pan, Ice Cream Scoop, Sheet Pan, High Quality Chocolate

Chocolate Covered Peppermint Brownie Ice Cream Sandwiches
Peppermint Brownies, completely cooled (recipe follows)
Vanilla ice cream (1-2 pints)
8 ounces bittersweet chocolate, chopped
2 1/2 tablespoon vegetable oil

Roll out wax paper on a sheet pan that will fit in your freezer. Have plastic wrap ready.
Slice brownies in half, creating a top and bottom layer. Spread ice cream in a 1/2 inch layer over brownie bottom. Place top brownie layer on top. Wrap tightly in plastic wrap and set on wax paper. Repeat until all sandwiches are wrapped and ready. Place in freezer for at least 1 1/2 hours, until ice cream is hard again.

Set a small pan over a pot of barely simmering water. Place oil and chocolate in pan and melt, whisking constantly. Remove from heat and allow to cool to lukewarm.

Remove sandwiches from freezer, saving wax paper on pan. Carefully dip in chocolate, swirling to coat, using a pastry brush to fill in the gaps. Place on wax paper. Repeat with remaining sandwiches. Return to freezer and allow to cool again for about an hour. Serve within a day or two.

Peppermint Brownies

8 tablespoons (1 stick) unsalted butter
3 ounces high quality bittersweet chocolate (70% Cacao), chopped
1 cup sugar (scant)
2 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1/3 cup all-purpose flour
1/4 teaspoon salt

Put a rack in middle of oven and preheat to 325F. Butter and flour an 8-inch square baking pan, knocking off excess flour.

Melt butter with chocolate in a 4-quart saucepan over low heat. Remove from heat and stir in with a hand mixer sugar, eggs, vanilla and peppermint extract. Stir in flour and salt until just combined.

Pour batter into baking pan. Bake until a wooden pick or skewer inserted in the center comes out clean, about 45 minutes.

Cool completely in a pan on a rack, then carefully cut into 6 bars.

Recommended Drink - Cold Milk

No, Thank You.

2012-02-19T00:11:00.000-08:00

This was too cute not to share. I got this picture in an email this morning from my dear friends Wes and Nicole, taken after they made the recent Soba Noodle post. And it made me want to say, "No, thank you". Over the last few years I've been scientifically testing the validity of the phrase, "You can be whatever you want to be." So far it holds up, but I think it should be amended to, "You can be whatever you want to be, but it's a whole lot easier with the love and support of friends and family." So I'd like to say thank you to family and friends, readers and internet passers-by. I couldn't have done any of this without you. Thank You.

Cold Sesame Soy Soba Salad with Marinated Tofu and Fresh Spinach, Napa Cabbage and Snap Peas

2012-02-17T00:17:00.000-08:00

"Wait, eew, is that just raw tofu?" I love this question. It implies I just got back from a tofutelope hunt where I cut out it's cold cubey heart and am feasting on its jiggly beigeness without a fork or knife. Or perhaps that I plucked it from one of those odd square trees that it grows from and am just eating it like a boxy watery fruit, without peeling it first and taking out the non-existent seeds.

Being "un-cooked", lets say, this recipe lands on the creamier spectrum of tofu, which is a nice contrast to the crunch of the veggies and the hearty soba noodles. This is a meal that leaves you feeling energized and ready to "attack" the day. So gather up your vegan fireworks and set them off. This one's a keeper. Recommended.

Recommended Drink - Unfiltered Sake

With this recipe it helps to have: Ginger Grater or Micro Planer, Large Pot, Vegetable Knife, Mini-Whisk, Wire Mesh Strainer, Mixing Bowl, Soba Noodles

Cold Sesame Soy Soba Salad with Marinated Tofu and Fresh Spinach, Napa Cabbage and Snap Peas
1/3 cup soy sauce
1/4 cup rice vinegar
1 1/2 tablespoons toasted sesame oil
1 1/2 teaspoons red chile flakes
2 garlic cloves, minced
2 tablespoons fresh grated ginger
1 pound cold tofu, drained, patted dry and cut into 1/2 inch cubes
9.5 ounces dry soba, cooked according to the package directions, drained, rinsed under cold water until cold and patted dry
1 cup spinach leaves, washed and spun dry
2/3 cup Napa cabbage, thinly sliced
1/2 cup snap peas, ends trimmed and thinly sliced
Lime wedges for garnish

In a medium sized bowl, whisk soy sauce, rice vinegar, toasted sesame oil, garlic cloves and fresh grated ginger. Put tofu in marinade, toss to coat and set aside.

Once the soba noodles are cooked, cooled and patted dry, put them in a large mixing bowl with the spinach, cabbage and snap peas. Set a wire mesh strainer over the bowl and pour the tofu marinade mixture over. Toss the soba and vegetables with the marinade mixture. Season to taste with salt and pepper. Divide among bowls. Top with some of the tofu, serving more alongside.

Recommended Drink - Unfiltered Sake

Char-Grilled Baby Octopus in Sherry Marinade

2012-02-12T00:28:00.000-08:00

I know exactly what you're thinking: Why hasn't char-grilled baby octopus captivated the American culinary heart like french fries and ketchup has? And it's a great question. I'm thinking it has something to do with the cheap availability of potatoes but nothing to do with people being squeamish about eating an animal with eight legs... Or is it arms?

As much as I would like to think of myself as an open-minded culinary Kung-fu type, traveling from meal to meal with adventure and zeal, I spit out the first one of these into the trash. I undercooked it. And by it, I mean all of them. In my fear of overcooking them into the land of baby rubber bands I under cooked them into the land of... well, inedible. The marinade tasted good though, and from work I know that I'm a fan of octopus. So hear me out. Give this a shot. Just cook them longer than 4 minutes (Thanks Epicurious) if the legs aren't charring yet.

Oh yeah, uh, the heads tend to explode on the grill. Be ready for that. It's gonna be okay.

Photographically: Pretty psyched with these shots. Just my kind of weird and awesome.

Recommended Drink - Sauvignon Blanc

With this recipe it helps to have: Grill Pan (if you don't have a grill), Vegetable Knife, Mixing Bowls, Mini-Whisk

Char-Grilled Baby Octopus in Sherry Marinade
1/4 cup olive oil
1/4 cup dry sherry
6 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon paprika
1 teaspoon dried red chile flakes
1/2 teaspoon salt
1 1/2 pounds baby octopus, cleaned
Extra-Virgin Olive Oil
Chopped fresh Italian Parsley, for garnish
Lemon wedges, for garnish

Whisk olive oil, sherry, garlic, oregano, paprika, dried chile flakes and salt in a large mixing bowl. Add octopus and toss to coat. Cover and refrigerate for at least 3 hours.

Prepare the grill (or grill pan) to medium high heat. Grill octopus until cooked through, tentacles beginning to char, but not over done, about 4-8 minutes. Spread octopus on serving platter. Drizzle with olive oil. Sprinkle parsley over and garnish with the lemon wedges. Serve immediately.

Recommended Drink - Sauvignon Blanc

Fresh Blueberries and Sweetened Creme Fraiche and Burnt Honey Lime Sauce

2012-02-08T22:19:00.000-08:00

Leafing through the Flavor Bible last week I came across this flavor pairing: "blueberries + burnt honey + creme fraiche + lime". Uh... what is burnt honey? This sent me on a google search and lo and behold, it's when you burn honey in a pan. Simple solutions to complex problems. You can make it into sauces and dressings. Without too much liquid it becomes almost like a taffy texture, which is debatable as a pleasant dessert experience. But with the right amount of "thinning", burnt honey adds a caramelized dimension to an otherwise light flavor.

This dessert is really simple to make, surprisingly light for how much fat you're ingesting and unlike run-of-the-mill desserts. The presentation is sure to wow anyone. Who doesn't like a martini glass? They're like trophies filled with treasure, no matter what is in them.

Recommended Drink - Muscat

With this recipe it helps to have: Mini-Whisk, Micro-Planer, Non-Stick Skillet

Fresh Blueberries and Sweetened Creme Fraiche and Burnt Honey Lime Sauce

1 1/2 tablespoons bakers (superfine) sugar
1 cup creme fraiche
1 tablespoon finely grated lime zest
1/2 cup fresh blueberries
1 tablespoon honey
1 tablespoon fresh lime juice

In a small bowl, whisk the sugar, creme fraiche and most of the lime zest, reserving some zest for garnish. Keep cool.

Heat a non-stick skillet over medium-high heat and add the honey. Heat until it foams and begins to change to a dark brown color. Remove from heat and whisk in the lime juice, constantly stirring while it evaporates a little.

Divide sweetened creme fraiche among two martini glasses. Top with blueberries. Pour a little burnt honey lime sauce over and garnish with the remaining lime zest.

Recommended Drink - Muscat

Yellow Eye Bean Soup with Crispy Pancetta and Lemon Arugula

2012-02-05T00:30:00.000-08:00

I picked up some heirloom beans in Point Reyes a while back. For those looking for something a little different check out Rancho Gordo for some specialty heirloom ingredients. Like a lot of specialty food items I've picked up, they just sat there for a while, paralyzed in the cupboard by their "specialness". But, out of nowhere, inspiration (pancetta/bacon, of course) struck and a meal was born. The soup itself is good, I would say "dependable", and I mean that in a good way. It's hearty, filling and tastes healthy. What I really enjoyed was the arugula lemon garnish. Peppery and tart, it added a necessary flavor and texture to the soup. Crispy pancetta is always good.

I don't eat enough beans to comment on how these yellow eye heirloom beans hold up against their ho-hum counterparts. I will say, that they had a creamy, rich texture, kind of like a black eyed pea but a bit sweeter bridging the gap between a black-eyed pea and a navy bean perhaps.

Recommended Drink - Chardonnay

With this recipe it helps to have: Large Pot, Vegetable Knife, Blender or Food Processor, Mixing Bowl, Wire Mesh Strainer, Slotted Spoon, Yellow-Eye Beans

Yellow Eye Bean Soup with Crispy Pancetta and Lemon Arugula

1 pound pancetta, cut into 1/2-inch chunks
2 tablespoons butter
2 medium leeks, rinsed well and thinly sliced
2 medium carrots, chopped
2 celery stalks, chopped
2 large garlic cloves, thinly sliced
4 small sprigs fresh thyme
1 tablespoon kosher salt
1 pound yellow eye beans (or substitute black-eyed peas or navy beans), washed, and picked over for debris
6 cups water
Salt and Freshly Ground Pepper
4 cups arugula
Juice of one lemon

Heat a large heavy pot over medium heat. Add pancetta and render fat, stirring often, until pancetta is crisp, removing any pieces that begin to burn. This may take about 20 minutes, until all the fat is rendered. Once all the pancetta is crisp, transfer the pancetta, leaving the drippings in the pan, to a small bowl. Add the butter, then the leeks, carrots, celery stalks and garlic, stir and cover. Cook until the vegetables have softened, about 4-5 minutes. Add the salt and thyme and stir. Add the water and beans and bring to a boil. Reduce heat to low and simmer until the beans are tender, about 2-3 hours.

Remove thyme sprigs. Puree one quarter of the soup in a blender or food processor and return to the pot. Season to taste with salt and pepper.

Combine arugula and lemon juice in a small mixing bowl and toss to coat. Ladle soup into bowls. Garnish with the crisp pancetta and the lemon arugula.

Recommended Drink - Chardonnay

Polenta with Smoked Fish and Creme Fraiche

2012-02-01T23:22:00.000-08:00

Looking to break out of food-funk without putting too much effort in? Consider knocking your socks of with this appetizer. With a portion upgrade, it could be a great light dinner.

First off, adding fresh corn kernels to the polenta is the kind of simple upgrade that's so good it made me mad I didn't think of it myself. It lends a vitality and freshness that I didn't even notice was missing before. I'm guessing I'm late to this party...

Based on only the two recipes I've made from Perfect Pairings, this cookbook has reached my top five favorite cookbooks. Both recipes I've made, seemed deceptively simple, like the finished product would turn out too bland. But both recipes transcend, and when matched with the wine, sparkle. It's like reading about real magic, you don't believe it, and then you pull a rabbit out of hat or in this case, put smoked salmon on polenta. Like all great recipes, all of the ingredients are essential, and compliment and enhance each other, making the whole greater than the sum of the parts. Recommended.

Recommended Drink - Chardonnay

With this recipe it helps to have: Grill Pan, Vegetable Knife, Small Baking Dish, 4-Quart Saucepan, Wire Mesh Strainer

Polenta with Smoked Fish and Creme Fraiche
1 1/2 cups fresh or frozen corn kernels
Oil for baking sheet
1 cup cornmeal
4 cups cold water
Salt and freshly ground black pepper
4 tablespoons butter
2 medium red onions, peeled and cut into 1/4-thick slices
12 ounces smoked fish fillets (trout, salmon, mackerel, etc.), sliced
3/4 cup creme fraiche
1/4 cup minced fresh chives

Cook the corn kernels in a pot of boiling salted water until tender and cooked through, about 1-2 minutes. Drain well, transfer to a clean dish towel and pat dry.

Lightly oil a small baking sheet. In a heavy saucepan, combine the cornmeal and 4 cups cold water. Bring to a boil over medium heat, reduce the heat to low, and cook the polenta, stirring often, until thickened and no longer gritty, about 30 minutes. When the polenta is done, stir in the corn kernels. Season to taste with salt and pepper. Pour onto the prepared sheet and refrigerate until firm, about 2 hours.

Meanwhile, in a large skillet over medium heat, melt the butter. Add the red onions and saute for 10 minutes, then lower the heat to low and saute another 10 minutes, until lightly golden and caramelized.

Heat a grill pan over medium high heat. Cut the polenta into triangles. Grill until golden brown around the edges, turning once, about 5 minutes total. Transfer the polenta to individual salad plates. Top with the smoked fish slices and caramelized onions, dividing evenly. Drizzle with creme fraiche and sprinkle with the minced chives.

Recommended Drink - Chardonnay

Ginger Curry Butternut Squash Bisque with Homemade Peppered Croutons

2012-01-26T23:24:00.000-08:00

As I write this, I'm making the awkward air sucking sounds and monkey faces associated with eating food too spicy. I've suddenly got a bit of the sniffles and I can't decide if I should down another bowl or run for the water. Spicy food is funny that way. This is, of course, after I smugly pulverized a dried habenero into a powder, or more accurately, a tiny chemical weapon that filled my lungs with habenero essence and threw me into a coughing fit. I still stand by my spice grinder purchase. Drowsy and cold? This soup will get you in gear.

It's got a rich, almost sweet flavor, helped along by the ginger, rum and orange. The Spicy Food Lover's Bible did not let me down. The croutons, whether or not you make your own, are essential and if anything, I'd make a double batch. I found I wanted a crouton on the spoon for every other bite. Got a sick vegetarian moping about the house? This will jump-start them and buy you some brownie points.

Recommended Drink - Riesling

With this recipe it helps to have: Large Pot, Ginger Grater, Mixing Bowls, Vegetable Knife, Cleaver, Medium Pan, Food Mill or Blender, Baking Dish

Ginger Curry Butternut Squash Bisque with Homemade Peppered Croutons

1 Qt. Vegetable Broth
4 cups diced fresh butternut squash
2 tablespoons butter
1 tablespoon grated ginger
1 cup chopped onions
1/4 teaspoon ground habenero chile (omit if scared of spice)
2 teaspoons curry powder
1/4 teaspoon ground coriander
1/4 teaspoon fresh ground pepper
Pinch of ground cloves
3 tablespoons fresh squeezed orange juice
1/4 teaspoon orange zest
2 tablespoon rum
Chopped green onions (for garnish)
Peppered croutons (recipe follows)

Bring the broth to a rapid boil in a large pot over high heat. Add the squash, cover, and boil for 10 minutes, or until soft. Remove the squash and reserve the broth. Place the squash in a blender or process through a food mill until smooth, adding some broth if needed.

Heat a small skillet over medium heat and add the butter. When it's melted, add the ginger and onion and saute until the onions are soft. Add the ginger onion mixture, chile, curry, coriander, pepper, and cloves, and remaining broth to the squash puree. Simmer the bisque for 15 minutes.

Puree or process the soup through a food mill again. Return to stove, and heat through. Remove from heat and stir in the orange zest, orange juice and rum.

To serve, pour the bisque into a large soup tureen or ladle into individual bowls and garnish with the green onions and pepper croutons.

Homemade Peppered Croutons
3 slices of bread, chopped
2 tablespoons butter
2 tablespoons olive oil
1 garlic clove, thinly sliced
1 teaspoon fresh ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1 1/2 tablespoons freshly grated Parmesan cheese

Preheat the oven to 375F.

Heat a small saucepan over low heat, add the butter, and when the butter has melted, add the oil, garlic, pepper, thyme, and sage. Simmer the mixture for 5 minutes to blend flavors, being careful that the butter does not brown.

Combine the butter mixture and the bread in a bowl and toss to coat. Place in a baking dish, and place in oven for 10 minutes. Remove from oven, sprinkle with cheese and return to oven until cheese is browned and croutons are crisp, about 5 minutes more.

Recommended Drink - Riesling

Lemon Ice Box Pie

2012-01-23T22:55:00.000-08:00

Those of you who live close enough to Lois The Pie Queen in the Bay Area, might not need this as bad as those of us who don't. If you live in the east bay particularly, and don't know about Lois the Pie Queen, get hip. Great people, great food, walking distance from the Ashby BART station.

But on to this pie from Saveur. Cold, impossibly creamy, tart lemon. It's got enough sugar in it to give you a rush, but the lemon tempers it back down to earth and makes this one of my favorite pies. I'm so glad I can get a fix without driving 3 hours. Recommended.

Recommended Drink - Milk

With this recipe it helps to have: Hand Mixer or Stand Mixer, Food Processor, Oven Thermometer, Deep-Dish Pie Dish

Lemon Ice Box Pie

2 cups graham cracker crumbs
1/2 cup sugar
8 tablespoons unsalted butter, melted
2 cups fresh lemon juice
2 14 oz. cans sweetened condensed milk
2 egg yolks
16 vanilla wafers
1 1/2 cups heavy cream, chilled
1 teaspoon vanilla extract

Heat oven to 400F. Process crumbs, sugar, and butter in a food processor until evenly combined. Transfer to a 9-inch deep-dish pie dish, and press into bottom and up sides to create a thick crust; set aside.

Combine juice, milk, and egg yolks in a bowl; beat on medium-high speed of a hand mixer for 5 minutes. pour into prepared crust; bake until crust is browned and filling is only slightly set, about 20 minutes. Place wafers around edge of pie, pushing them gently into filling; let cool. Freeze until set, at least 2 hours, or up to overnight.

Whisk cream and vanilla in a bowl until stiff peaks form; spread evenly over pie and refrigerate until ready to serve.

Recommended Drink - Milk

Homemade Chorizo and Egg Breakfast Burritos with Smokey Avocado Cream Sauce

2012-01-19T22:55:00.000-08:00

I think everyone has a "When I open my own restaurant" list. I do. And this dish is on it. I might even call the restaurant, "Homemade Chorizo and Egg Breakfast Burritos with Smokey Avocado Cream Sauce Restaurant". That's a bit long for a restaurant. Perhaps I'll just name my first born after this dish. You see, this is the kind of recipe that makes you glad you've chosen to spend so much of the last three years in your kitchen with a cat...maybe that's just me. But feel free to benefit from my discovery. The sauce makes this jump from "standard breakfast" to: "You mind if I make myself another one?" And that's what you want out of any recipe right? To be compelled, against better judgement, to eat until it hurts. Recommended.

Recommended Drink - Mimosas

With this recipe it helps to have: Non-Stick Skillet, Chipotle Chiles, Food Mill, Large Skillet, Mixing Bowl, Cleaver, Food Processor, New Mexico Chiles, Chiles de Arbol, Mini-Whisk, Epazote, Vegetable Knife

Recommended Drink - Mimosas

Homemade Chorizo and Egg Breakfast Burritos with Smokey Avocado Cream Sauce

1/2-3/4 lb Homemade Chorizo (recipe follows), or loose store bought Mexican chorizo
1/2 tablespoon butter
3 eggs
2 burrito size flour tortillas
Smokey Avocado Cream Sauce (recipe follows)

Cook the chorizo in a heavy skillet over medium high heat until cooked through and beginning to crisp. When the chorizo is almost done, heat tortillas in another heavy skillet over medium low heat. Meanwhile, heat the butter in a non-stick skillet over medium high heat. Scramble eggs in a bowl with a whisk and pour into non-stick skillet. Cook to desired doneness. Lay out warmed tortillas on a cutting board. Divide chorizo and eggs between tortillas. Fold in the sides of the tortilla 1-inch, then roll tortilla, tucking in as necessary until eggs and chorizo are sealed inside. Return rolled burritos to tortilla skillet and heat until browned, about 1 minute. Cut burritos in half, put on plates and ladle Smokey Avocado Cream Sauce over. Serve immediately.

Homemade Chorizo (via Saveur)
12 dried new Mexico chiles, stemmed
8 dried chiles de arbol, stemmed
1 cup finely chopped cilantro
1/4 cup apple cider vinegar
2 tablespoons paprika
2 tablespoons kosher salt
1 1/2 tablespoons dried oregano, preferably Mexican
1 tablespoon ground black pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
6 garlic cloves, finely chopped
2 lbs ground pork
8 oz. pork fatback, chilled and minced

Heat both chiles in a 12" skillet over medium-high heat; cook, turning, until toasted, about 5 minutes. Transfer chiles to a bowl and cover with 4 cups of boiling water; let sit until soft, about 15-20 minutes. Drain chiles, reserving 3/4 cup of soaking liquid, and transfer to a blender along with reserved soaking liquid, cilantro, vinegar, paprika, salt, oregano, pepper, cumin, coriander and garlic,; puree until smooth. Transfer puree to a bowl and add pork and fatback; mix until combined.

Smokey Avocado Cream Sauce
1 cup heavy cream
1 avocado, peeled, pitted and chopped
1 Chipotle Chile en Adobo
1 tablespoon fresh squeezed lime juice
2 teaspoons kosher salt

Heat heavy cream, avocado and chipotle chile in a small pot over medium heat until just a simmer. Remove from heat. Stir in lime juice and salt and process through the small disc of a food mill. Return to pot and whisk to incorporate. Keep warm. It will keep but will turn brown after about an hour.

Recommended Drink - Mimosas

The Perfect Bloody Mary: More Than a Drink, An Experience

2012-01-17T00:20:00.000-08:00

Over the years I've occasionally tried to make a Bloody Mary. They've never been good enough. I'm chasing a Bloody Mary ghost of my past. It was senior year of college, and after a hard night of drinking and chain smoking, greasy and disheveled we would convene around a table at Penny Cluse in Burlington, drink Bloody Marys or Mimosa's and recount tales of alcohol related bravery and stupidity. I have never been able to replicate that Bloody Mary.

Perhaps it's because the Bloody Mary is more than a drink in a vacuum. If you're drinking one, there's usually a precursor, a clear path you have chosen in the last 12-24 hours that has brought you to the Bloody Mary. Because this might be the only true way to achieve Bloody Mary Nirvana, I've included this path in the recipe for the drink. (reader caution, to complete the entire recipe it takes at least 12-24 hours). Recommended?

With this recipe it helps to have: Friends, Truly Awful Cigarettes, Dark Sunglasses, The Life Force of the Universe, Cocktail Shaker, Muddler, Strainer

The Perfect Bloody Mary: More Than a Drink, An Experience
Nightfall
Your Team (friends, acquaintances, strangers)
1 pack of cigarettes
Beer, Wine and Liquor (the latter should consist of your most favorite AND most despised types)
Dark Sunglasses
Bloody Mary (recipe follows)
The Life Force of the Universe

At nightfall, assemble or join your team of acquaintances, friends and strangers. Whether or not you are a smoker, obtain a pack of the cheapest, nastiest cigarettes you can find. Distribute half the pack amongst the team. Manage to smoke the rest of the pack by yourself, within four hours.

Throw caution to the wind! Drink beer. Then liquor. Then switch back to beer. Try some one's wine. Like it. Finish the rest of their bottle. Switch back to liquor. Have a jello shot. Hydrate with the only thing you can find, usually kool-aid. Go back to beer.

Amble over to a member of the opposite sex, preferably a stranger you've been ogling from afar. Register that what you're about to say is stupid. Say it anyway. Witness their reaction, but don't "get" their reaction. Wait 10 seconds in silence. Wobble. Blink a few times. Wait another 5 seconds. Amble away.

Dance! Moves should include but not be limited to: Body oscillations and gyrations that you have never before performed in public, as well as upper lip sneering, lower lip biting and at least one broken cartwheel. Try dancing ONLY to every 17th beat.

To test if you have completed The Perfect Bloody Mary recipe correctly up to this point, pour yourself "one-last drink". Within 10 seconds, the drink should slip from your hands, splashing and shattering onto the floor. If you do not notice that this has happened, you are ready to move on to the next step. If you notice the mess and clean it up, continue performing the previous listed steps until this is achieved.

Sleep, nap, or witness the sunrise. Put on dark sunglasses.

Reassemble your team. If some members are missing or immobilized, it's okay to proceed to the next step without them.

Locate the Bloody Mary. This could be a restaurant, friend's house, or hotel bar. The key is that you aren't making it. If you have completed the above steps correctly, your squinty eyes and stooped posture should demonstrate that you are barely capable of drawing breath, let alone achieving the culinary back flip of creating your own Bloody Mary.

Drink Bloody Mary.

Feel The Life Force of the Universe flowing back into your body.

Cherry Tomato Bloody Mary

6 cherry tomatoes
1 basil leaf
Pinch of fresh oregano, plus one small sprig for garnish
Pinch of salt
Pinch of ground black pepper
Dash of Tabasco or other hot sauce
Dash of Worcestershire
Juice of one juicy lemon wedge
1 1/2 teaspoons fresh grated horseradish
1.5 ounces vodka
Various pickled and non pickled vegetables

In a mixing glass, muddle 5 tomatoes, basil, pinch of oregano, salt, pepper, hot sauce, Worcestershire sauce, lemon juice and horseradish. Add citrus vodka and fill tin with ice. Shake well. Double strain into a cocktail glass, using a strainer on the shaker as well as a mesh strainer over the glass.

Garnish with the remaining oregano sprig speared through the remaining cherry tomato. Serve with the various pickled and non pickled vegetables.

Homemade Lamb Vindaloo with Rice, Bhaturas and Homemade Sweet Lassi

2012-01-12T00:09:00.000-08:00

Fiending for Indian food? A bit. I couldn't find fenugreek seeds in the spice section of my local supermarket. Not even really sure what I was looking for, I naturally pulled out the iPhone and googled "fenugreek seeds". The first thing that came up was a homeopathic pill said to contain pure fenugreek. A few grocery isles later and I'm picking through hippy prescription pills for fenugreek seeds. This is the first recipe where I found myself bent over, popping open gelatin pills and dumping the insides into a spoon. And it begs the question (pot brownies aside): Is the next foodie frontier going to contain prescription drugs as ingredients? For those in a similar predicament, 1 teaspoon of ground fenugreek seeds is equal to 3.75 pills...

So close to being Recommended. I could almost do so for the smell of the vindaloo simmering alone. But sadly, my bread just wasn't up to snuff. I'd like to blame the altitude (6300 ft), but the truth is this is just another in a long line of flour related failures for the Cooking With Hoover team.

Presentation idea? This one goes out to you Milli and Robert!!

Credit where credit is due: Vindaloo part (lamb subbed for pork) from the awesome Spicy Food Lover's Bible. Bread (bummer) and Lassi (yummer) from Ismail Merchant's Passionate Meals.

Photographically: Look, sue me! I've been on a parchment paper kick lately for the raw shots. I like the simplicity and I've run out of cutting boards.

Recommended Drink - Sweet Lassi. There's a picture of it right there.

With this recipe it helps to have: Spice Grinder, Large Saute Pan, 4-Quart Pot, Vegetable Knife, Food Processor, Stand Mixer or Hand Mixer, Rolling Pin, New Mexico Chiles, Cayenne Chiles or Piquin Chiles, Rose Water, Micro Planer or Ginger Grater

Homemade Lamb Vindaloo with Rice, Bhaturas and Homemade Sweet Lassi

4 Dried New Mexico Chiles, stemmed and seeded and toasted
4 Dried Piquin chiles, stemmed and seeded and toasted or substitute Cayenne
1 2-inch piece cinnamon stick, crushed
2 tablespoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon black mustard seed
1 teaspoon fennel seeds
10 black peppercorns
6 whole cloves
6 cloves garlic
2 tablespoons grated ginger
2 tablespoons vegetable oil
2 lbs lamb chops, cut into 1-inch cubes
1/2 cup white vinegar
1 cup chopped onion
2 cups cooked rice
Bhaturas (recipe follows)
Homemade Sweet Lassi (recipe follows)
Cilantro, for garnish
Shredded Coconut, for garnish
Bonus: Thin sliced cucumber ribbon pinned with a carrot stick

Put the chiles in a bowl, cover them with very hot water, and allow them to steep 15 minutes to soften. Drain the chiles, and discard the water.

Heat a heavy skillet over high heat, add the cinnamon, coriander, cumin, fenugreek, mustard, fennel, peppercorns, and cloves and dry-roast until the spices darken and become fragrant, being careful that they don't burn. Allow the spices to cool completely and then place them in a spice mill or coffee grinder, and process to a fine powder.

Place the chiles, spices, garlic and ginger in a blender or food processor and puree to a smooth paste, thinning with some of the vinegar if necessary.

Combine the lamb, a little of the spice paste, and the vinegar in a bowl and toss to coat. Allow the meat to marinate at room temperature for 30 minutes.

Heat a heavy saucepan over medium-high heat, add the oil and when hot, add the onions and saute until they are browned. Add the spice paste and saute for a couple of minutes, adding a little water if the paste becomes too thick.

Add the meat to the saucepan and brown, being careful that the spices don't burn. Add 2-3 cups of water, bring to just below boiling, reduce the heat, cover and simmer until very tender, about 1-2 hours. Remove the lid and turn up the heat to cook off any excess liquid.

To serve, mound cooked rice on plates, place cucumber ribbon circles on each plate. Spoon vindaloo into the circles. Garnish with shredded coconut and cilantro leaves. Serve with the Bhaturas bread and the sweet lassi.

Bhaturas

1-3/4 cup all-purpose flour, plus extra for rolling
1-3/4 cup whole wheat flour
Pinch of salt
2 cups plain yogurt
1-1/2 tablespoons baking soda
1 teaspoon sugar
Clarified Butter (ghee) for frying

Put the flours and salt in a bowl. Stir together the yogurt, baking soda, and sugar. Mix the yogurt into the flour to make a firm dough. cover with a damp cloth and leave in a warm place for 6-8 hours.

Turn the dough out onto a lightly floured surface and knead briefly. Divide into 10 portions and roll each one into a 4-inch round. Melt some clarified butter in a heavy shallow frying pan and fry the dough rounds for 1 or 2 minutes on each side, until lightly browned. Drain on paper towels before serving.

Homemade Sweet Lassi

3-3/4 cups plain yogurt
1/2 cup rose water
1/4 cup sugar
12 unsalted pistachios, shelled and coarsely chopped.

Whisk the yogurt, rose water, sugar and chopped pistachios together with 3-3/4 cups water for 3-4 minutes, until the mixture becomes frothy. Serve at room temperature or chilled.

Recommended Drink - Sweet Lassi

Tall Meyer Lemon Southside

2012-01-07T23:53:00.000-08:00

I will not be beaten by a glass of booze. I know what you're thinking: "Shea's some kind of frat boy hopped up on human growth hormone that should have stopped drinking half-a-bottle-of-Jack-ago but refuses to quit". No. "Shea's an alcoholic." Maybe, but for the purposes of the opening sentence, No. As it relates to my photography skills, I say again, I will not be beaten by a glass of booze.

Last week I picked up Market-Fresh Mixology, a cocktail cookbook based around the seasons and fresh ingredients. I was motivated to pick it up after my strip light failure from a few weeks back. Beverage photography is a another whole ball of wax. Just the involvement of glass makes for nasty reflections and highlights which have to be magically controlled. I'm not yet Merlin of drink photography (though I like these shots so much better than those before), but I'm gettting pretty handy with a cocktail shaker. These babies are light and delicious, the ingredients combining to create a new and exciting flavor. The whole is greater than the sum of the parts. Recommended. (I know D. I'm willy nilly with the recommendations lately, but these are worth it!)

Recommended Setting - With like minds...

With this recipe it helps to have: Vegetable Knife, Shaker and Strainer or Cobbler

Tall Meyer Lemon Southside (for 2)

2 oz. gin
2 oz. fresh squeezed Meyer lemon juice
1 oz. Honey Syrup (recipe follows)
10 mint leaves
Splash of pasteurized egg white
Club soda
Lemon wheel (for garnish)

To mixing glass, add gin, lemon juice, Honey Syrup, mint leaves, and egg white. Add ice to tin and to tall glass. Set glass aside. Shake well. Strain into tall glass. Top with club soda. Garnish with lemon wheel.

Honey Syrup
1 Cup Honey
1/2 Cup water

Whisk vigorously in a large bowl until combined.

Recommended Setting - With like minds...

Chardonnay Poached Scallops with Steamed Asparagus, Grilled Portobellos and Lemongrass Garlic Butter

2012-01-03T00:06:00.000-08:00

Sometimes individual ingredients get lost in a dish, the flavors combining to form one boring mess. Not so with this one. This meal has a subtle beauty to it. The steamed asparagus keeps it light while the grilled portobellos add a carbon depth that beefs up the flavor. The poached scallops are elegant and the lemongrass garlic butter is just enough to be there and then gone in the pallet but not overpower. If some meals are a saturated sunset, this is a beautiful pastel sunrise. Waxing too poetic? Give this meal a try and maybe you'll find yourself writing some lines too. Recommended.

Recommended Drink - Chardonnay

With this recipe it helps to have: Steam Basket, Large Pot, Vegetable Knife, Grill Pan (if you don't have a grill), Small Pot, Small Pan, 4-Quart Pot, Wire Mesh Strainer, Slotted Spoon, Culinary Brush

Chardonnay Poached Scallops with Steamed Asparagus, Grilled Portobellos and Lemongrass Garlic Butter

6 tablespoons unsalted butter
1 lemongrass stalk, out leaf removed, sliced into 1/4 rounds
3 large garlic cloves, peeled and crushed
1 lb Scallops, preferably large New England scallops, patted dry
1 bottle $7-$8 Chardonnay
Grilled Portobellos (Recipe Follows)
Steamed Asparagus (Recipe Follows)
Chives, thinly sliced for garnish

Heat butter over medium heat, careful not to burn. Add lemongrass and garlic and cook over medium heat, careful not to brown the butter, for 10-12 minutes. Pour Butter through a wire mesh strainer into a small pot and keep warm. Discard lemongrass and garlic.

Pour bottle of chardonnay into a 4-Quart saucepan. Heat to a simmer and then add the scallops and cook until tender, about 6 minutes. Remove scallops with a slotted spoon.

Place a few mushroom slices on each plate, followed by the asparagus. Top with scallops. Pour a small spoonful (about 1 tablespoon) of the butter over the top of the scallops and vegetables. Season with salt and pepper. Sprinkle with chives. Serve.

Grilled Portobellos

3 large portobello caps, sliced into 1/2-inch slices
2 tablespoons minced shallot
3 tablespoons olive oil
Salt and pepper

Preheat a grill or grill pan to medium high heat. Whisk shallots, olive oil and salt and pepper in a small bowl. Brush both sides of the mushroom slices with the oil mixture. Grill mushroom slices under tender and cooked through, about 2-3 minutes per side. Remove from heat and keep warm.

Steamed Asparagus

1 bunch asparagus, ends trimmed and peeled about 1-2 inches from the ends

Put water in a large pot to just under an inserted steamer. Bring to a boil.

Meanwhile, wash asparagus in several changes of cold water. Let soak in the water about 5 minutes.

When the water in the pot is boiling, add asparagus to steamer. Steam asparagus until crisp tender, about 5 minutes. Keep warm.

Recommended Drink - Chardonnay

King of Snake Cocktail

2011-12-27T00:43:00.000-08:00

Remember my habenero tequila fiasco from a while back? Thanks for helping me finish that tequila Zeke, you're a trooper. This is not nearly that spicy and has more ginger "BOOM" than the ginger ale I made a few weeks back, plus it's got booze in it. Delicious. Anybody looking for a different type of drink, that's willing to put in a minimal amount of extra work should give these a roll (Thanks Bon Appetit). I added the dried Thai chilis for garnish which make it look both better for photography and a bit dangerous, without adding any real spice. Recommended.

This week I opted to include a set up picture rather than an artsy overhead raw shot. Partially, because I've hit a creative wall with the raw shots but also to show how complicated my setups are starting to get. In this shoot I (not unlike MacGuyver) built a strip light, basically a skinny box with a flash attached to it to create interesting highlights in the glass that I was shooting. The eventual plan is to be able to photograph wine bottles like a pro and charge clients...like a pro. While these didn't turn out as magic as I wanted (in truth not at all as magic as I wanted and it's frustrating to not know how to change them to get them better), it's pretty crazy that I've lit this image using one external flash, some cardboard, parchment paper, aluminum foil and spray glue.

With this recipe it helps to have: Vegetable Knife, Thai Chilies, Cocktail Shaker

King of Snake Cocktail

1 1/3-inch slice peeled fresh ginger, coarsely chopped
2 tablespoons (packed) golden brown sugar
2 cups ice cubes
1/4 vodka
1/4 cup fresh lemon juice
2 tablespoons chile-pepper-flavored vodka
2 tablespoons Cointreau or other orange liqueur
Crushed Ice
Dried Thai Chiles, for garnish

Muddle ginger and sugar in cocktail shaker until paste forms. Add all remaining ingredients except crushed ice; cover and shake 15 seconds. Fill 2 old-fashioned glasses with crushed ice. Strain cocktail into glasses, garnish with chiles and serve.

Curried Cauliflower Soup with Coconut and Chiles

2011-12-23T23:44:00.000-08:00

Look, I don't want to be barred from the Bacon party just because I posted a vegan recipe on the blog. The only extreme culinary philosophy I subscribe to is spending untold hours making something from scratch that is readily available, probably better and cheaper in pre-made form. Who cares if there's no animal in this? It's so good it will have you scraping the bottom of your bowl and running over to the pot for a second helping, greedily boxing out your roommate, girlfriend, husband, cat....

Why don't I eat more cauliflower? It's so awesome! Especially with curry. What a winning combo (thanks Food and Wine), rich flavor that's still healthy. The contrasting textures of crunchy garnishes and smooth soup make a really well rounded experience. I have to admit part of me wanted to make this simply because it would give me the excuse to purchase a spice grinder, which I've coveted for years. If you don't have one, no worries, how about just subbing out the measurements for the already ground version of that spice. Recommended.

Photographically, these finished shots were the second attempt, the first round being a disorganized top down nightmare. I like the finished shot, it's darker than my usual style, but kinda hate the raw one.

Recommended Drink - Pinot Gris

With this recipe it helps to have: Vegetable Knife, Spice Grinder, Ginger Grater, Large Pot, Blender or Immersion Blender, Baking Dish, Small Pan

Curried Cauliflower Soup with Coconut and Chiles

1 (just under 2 lbs) cauliflower, cored, 1/3 cut into 3/4-inch florets, the rest coarsely chopped
2 tablespoons extra virgin olive oil
Salt and Freshly Ground Black Pepper
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons fennel seeds
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon cayenne
1 large onion, thinly sliced
2 tablespoons finely grated fresh ginger
1 tablespoon minced garlic
1/4 cup dry white wine
1 baking potato, peeled and cut into 1/2 inch pieces
1 quart vegetable stock, preferably homemade
1/2 cup unsweetened coconut milk
1/4 cup chopped cilantro
1 jalapeno, thinly sliced
Lime Wedges, for serving

Preheat oven to 400F. In a medium baking dish, toss the cauliflower florets with 1/2 tablespoon of the olive oil. Season with salt and black pepper, and roast on the top shelf of the oven for about 20 minutes, until tender but not browned.

Meanwhile, in a small skillet, combine the cumin, coriander and fennel seeds and toast over moderate heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool. Add the turmeric, cinnamon, allspice and cayenne and pulse until finely ground.

In a large pot, heat the remaining 1 1/2 tablespoons of olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the ginger , garlic and spice blend and cook, stirring, for 1 minute. Add the wine and cook until evaporated, about 2 minutes. Add the chopped cauliflower, potato and stock and bring to a boil. Simmer over moderate heat until the vegetables are very tender, about 20 minutes.

Working in batches, puree the soup in a blender until smooth and silky. Return the soup to the pot and add the coconut milk. Season with salt and pepper and simmer for about 5 minutes.

Ladle the soup into bowls and pass the roasted cauliflower florets, cilantro, jalapeno and lime wedges at the table.

Recommended Drink - Pinot Gris

Rosewater Ice cream with Fresh Raspberries and Almond Biscotti

2011-12-20T00:34:00.000-08:00

Do you need to open up a can of Romantic Whoop-Ass on your significant other? Are you looking for a way to beat them over the head with love via food? This rosewater ice cream might just be the ticket to wow them for the holidays (or hell, New Years, Valentines Day, rough day at work, etc). This is so good it will buy you at least a week of acting like a complete jack-ass before they catch on and force you to make another batch....

It occurred to me, too late, that biscotti is designed for dipping in hot liquid, without this mode of softening, they are crunchy as hell, maybe not what you're looking for in a romantic dessert, but sub out a softer almond based cookie and this would be Recommended. My version of the ice cream came out simple and not too sweet, just like I wanted, but slightly grainy. I'm guessing I over cooked the custard in the beginning of the process, just be wary of this and you should be well on your way to administering the romantic beating of your life.

Recommended Drink - Orange Muscat

With this recipe it helps to have: Ice Cream Maker or Ice Cream Maker attachment for a Stand Mixer, Wooden Spoon, 4-Quart Pot, Mixing Bowls, Wire Mesh Strainer, Whisk, Rubber Spatula, Rosewater

Rosewater Ice cream with Fresh Raspberries and Almond Biscotti

2 cups whole milk
2 cups heavy cream
3 1/2 tablespoons rosewater
1 1/3 cups granulated sugar, divided
10 large egg yolks
Rose Petals, for garnish
Fresh Raspberries, for garnish
Almond Biscotti

Pour the milk and cream into a large sauce pan, add the rosewater, and bring to a simmer over medium heat. Add 2/3 cup of the sugar and heat over medium-high heat to just below a simmer, whisking to dissolve the sugar.

Meanwhile, whisk the remaining 2/3 cup sugar and the yolks in a medium bowl until slightly thickened and whisk leaves a trail. Slowly, while whisking, add about 1/2 cup of the hot milk mixture to the yolks, then whisk in the remaining milk mixture. Set a fine-mesh basket strainer over a clean sauce pan and strain the liquid into the pan.

Prepare and ice bath in a large bowl. Set a medium bowl in the ice bath; have strainer ready.

Put the saucepan over medium heat and cook, stirring constantly and scraping the bottom and sides often with a wooden spoon, until steam begins to rise from the surface and custard thickens enough to coat the spoon. Strain into the bowl and let cool, stirring from time to time. Refrigerate until cold or, preferably overnight.

Pour the custard into and ice cream maker and freeze according to the manufacturer's instructions. When the texture is "soft serve" transfer to a storage container, and freeze to harden.

Scoop ice cream into serving bowls and garnish with the raspberries. Scatter rose petals around the plate and serve with the almond biscotti.

Recommended Drink - Orange Muscat

Pan Roasted Chicken Breast with Caramelized Leek and Smoked Gouda Mashed Potatoes and Sauteed Spinach and Pancetta

2011-12-17T23:36:00.000-08:00

First things first. These mashed potatoes are fantastic. The Gouda/leek combination gives them a butter rich smokey flavor. If you haven't picked up a food mill for mashed potatoes yet, consider getting one. It really aerates mashed potatoes, leaving them light and fluffy every time. These won't make it to "left-over land". In fact nothing from this dish really will. The spinach and pancetta lend another savory dimension, rounded out nicely by the simple roasted chicken breast. All in all, rich and tasty without feeling like you've just eaten a rock fried in hog fat: Recommended.

Photographically this was a tough shoot. I was uninspired by the raw ingredients (having just shot a rose in heavy cream, potatoes and leeks were less inspiring). Both the raw and the finished shot were done with an external flash shoved into an umbrella soft box. I'm still working out the kinks with this lighting set up and it's making me feel a whole lot less light on my feet.

Recommended Drink - Sauvignon Blanc

With this recipe it helps to have: Medium Pan, Food Mill, Vegetable Knife, Large Saute Pan, Heavy Pot, Box Grater, Small Pan

Pan Roasted Chicken Breast with Caramelized Leek and Smoked Gouda Mashed Potatoes and Sauteed Spinach and Pancetta

1 tablespoon olive oil
2 chicken breasts, halved through the middle (so you have four wide breast halves)
Salt and Pepper
Caramelized Leek and Smoked Gouda Mashed Potatoes (recipe follows)
Sauteed Spinach and Pancetta (recipe follows)

Preheat the oven to 350F.

Heat the oil in a medium skillet over high heat until barely smoking. Season both sides of the chicken breasts with salt and pepper and place in pan. Sear each side for one minute then place pan in the oven for 15 minutes or until the chicken is cooked through but still tender.

Place a mound of mashed potatoes on each plate. Top with chicken breast followed by Sauteed spinach and pancetta. Serve immediately.

Caramelized Leek and Smoked Gouda Mashed Potatoes

1-2 lbs yukon gold potatoes, peeled and cut into one-inch pieces
1/2 tablespoon kosher salt
2 tablespoon unsalted butter
1 leek, washed and thinly sliced
1 cup grated smoked Gouda
1/2 cup whole milk
Salt and Pepper

Put potatoes into a large pot. Pour water over to cover about an inch above the potatoes. Add the kosher salt and bring to a boil. Cook until tender, about 15 minutes. Drain.

Meanwhile, heat butter over medium high heat in a small pan. Add leeks and cook, stirring often, until caramelized, about 10 minutes.

Place Food Mill over a large pot or bowl. Process potatoes. Halfway through, add milk, cheese and leeks with butter to bowl with the already processed potatoes. Process remaining potatoes and stir bowl contents to incorporate. Season to taste with salt and pepper. Keep warm.

Sauteed Spinach and Pancetta

1 tablespoon olive oil
2-3 ounces pancetta, diced
1 bunch spinach, washed, stemmed

Heat olive oil in a large saute pan over medium high heat. Add pancetta and cook until most of the fat is rendered and pancetta is crispy, about 5 minutes. Add spinach and wilt, turning to speed up the process, about 2-3 minutes. Season with salt and pepper to taste. Keep warm.

Recommended Drink - Sauvignon Blanc

Shaved Fennel, Red Onion and Celery Salad with Salami

2011-12-14T00:03:00.000-08:00

I've been skeptical of La Cucina Italiana ever since their "Pasta" issue contained no fresh pasta recipes. Really? You're going to call yourself "The Italian Kitchen" and then point me to a box of dried pasta at the supermarket. Impostor!

But they have beautiful, immaculate, highly stylized, original yet thematic food photography that I eagerly await pouring over each month in the hopes to one day emulate. This recipe caught my eye because it was light and easy. I needed a small break from the ice cream maker...

The big thing to take away from this recipe is "crisping" vegetables. The ice water bath takes some of the edge off the flavor of the vegetables while simultaneously increasing their crunch exponentially for a really pleasant texture experience. If you're looking to break out of your "same-old-salad" this might just be for you.

Recommended Drink - Sauvignon Blanc

With this recipe it helps to have: Vegetable Knife or Mandolin Slicer, Mixing Bowl

Shaved Fennel, Red Onion and Celery Salad with Salami

1 small red onion, peeled
1 small fennel bulb, trimmed
1 celery stalk, cut into 2-3 inch pieces, then very thinly sliced lengthwise
8 loosely packed cups mache or other small tender greens
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Fine sea salt
3 ounces very thinly sliced dry salami
1/4 cup walnut pieces, roughly chopped

Preferably using an adjustable-blade slicer, thinly slice onion into rings, then thinly slice fennel. In a large bowl, combine onion, fennel and celery; fill bowl with ice water, stir once or twice, then let stand 30 minutes.

Drain soaked vegetables, then pat dry. Transfer to a large dry bowl. Add mache, lemon juice, oil and generous 1/4 teaspoon salt. Gently toss to combine then adjust seasoning to taste. Arrange salad on 4 serving plates. Top with salami and sprinkle with nuts.

Recommended Drink - Sauvignon Blanc

Chorizo and Egg Breakfast Taquitos with Two Salsas served Sushi Style

2011-12-04T00:32:00.001-08:00

What? You don't think raising a full grown, grey haired, foodie kitty gives me proper perspective on raising a human child? You're right. But this is the first thing I've made for the blog that had me thinking of kids over adults. Where did I get the sushi presentation idea? I wonder... But it does make it both finger food and fun to eat.

Not sure about chorizo being in the best health interests of your family? Like sushi and burritos, the main ingredients are easily interchangeable. You could swap out some veggies for the chorizo, or even go to some sauteed tofu and forgo the direct animal product all together. Salsa's too spicy? You could completely omit the serranos from the Salsa Verde and still have a tasty salsa with no heat whatsoever.

There are a few keys to the success of this dish and presentation. Mostly, this recipe is only going to work with flour tortillas. Many of the corn ones (raw picture, but not finished, whoops, I'm a liar) can't be rolled without them breaking open. It's easier for flour ones to accomplish the sushi presentation. The second ingredient that's important is jack cheese. You could sub out other cheeses or omit, but Jack cheese is going to work best as a "binding agent" for your breakfast taquitos. You don't need a ton, but you need enough to melt and bind the tortilla to itself. It really helps to have a sharp knife too (I cheated with a razor sharp sashimi knife), but it's not essential, just use the sharpest one you've got for cutting the final product. Recommended.

Photographically: Hate these shots. Borderline embarrassing.

Recommended Drink - Horchata or perhaps Mexican Hot Chocolate (if you haven't had this you should try it)

With this recipe it helps to have: Non-stick skillet, Sashimi Knife or other sharp knife, Box Grater, Blender, Large Skillet, Vegetable Knife

Chorizo and Egg Breakfast Taquitos with Two Salsas served Sushi Style

1 lb Mexican Chorizo (loose or casing removed and crumbled)
3 eggs
Medium Flour Tortillas
1 cup grated Jack cheese
2 tablespoons butter, divided
Salsa Verde (recipe follows)
Tapatio or other bottled simple chile salsa

Heat a large skillet over medium high heat and add the chorizo, stirring until almost cooked through, 5-7 minutes. Break the eggs into the skillet and stir with a fork, breaking the yolks as you stir and incorporating the egg into the chorizo. Continue to cook until the egg is completely cooked through. Keep warm.

Heat a little of the butter in a non-stick skillet. Put a tortilla on your work surface (steaming the tortilla before hand will make it even more pliable, but this isn't essential). In the bottom third of the tortilla put a bit of the chorizo egg mixture and a small amount of the cheese, but well spread over the mixture. Add more cheese, just a few gratings but enough to bind, to the rest of the tortilla surface. Starting at the bottom, roll the tortilla up tight, packing in a little more of the chorizo egg mixture into the sides. Place your rolled tortilla, "overlap side" down in the pan with the heated butter and hold there until the cheese melts a bit and seals your taquito shut, about 30 seconds. Now you're free to move the taquito around a bit, browning all sides and heating through, about 2-3 minutes more.

Remove the taquito from the plan and place back on the work surface. Here's the fun part! With a sharp knife, cut the taquito in half, crosswise. Arrange the halves parallel to each other so your next cut will be through both halves simultaneously. Slice into thirds. Arrange as you would a tuna roll. Serve immediately with the two salsas.

Tip: Just like cutting sushi, cutting technique makes a difference. Don't press, slice. Slowly pull the blade through the taquito, pressing down as little as possible, this will allow the taquito to retain the "round" shape and not be "squashed" by brute force. Gentle slicing.

Salsa Verde

1 lb tomatillos, husked, rinsed, and quartered
3/4 cup cilantro, roughly chopped
2 serrano chiles, stemmed and chopped
2 tablespoons fresh lime juice
1 teaspoon sugar
1 teaspoon salt

Combine all ingredients in a blender and puree until smooth.

Recommended Drink - Horchata or Mexican Hot Chocolate

Ancho Chile Braised Short Ribs over Garlic and Cotija Cheese Polenta

2011-11-30T23:36:00.001-08:00

Have you ever burned yourself on an oven thermometer? It's one of the more humiliating ways to burn yourself. You see, an oven thermometer actually displays how hot it is on a little dial on it's face. In fact, that's really it's only function, telling you how hot it is. So to grab on to it, when it reads "400F", puts you decidedly into the "Stupid" camp.

Thankfully, that didn't happen with this recipe. But ever since I burned the living crap out of my fingers on an oven thermometer, I eye it warily in it's corner of the oven, and give it a wide berth. With this recipe it essential to have an oven thermometer. Temperature control is key for these slow cooked recipes, but when you get that temperature right, well Hot Damn people.

This recipe (mostly from Gourmet) comes with a warning. After you take a few bites you'll be compelled to get up out of your chair and do a little sexy dance. Just a jiggle and James Brown grunt, before you sit back down again, nothing more. But if this makes you uncomfortable, steer clear. If you like food that forces you to spontaneously celebrate, read on.

This is damn good. There is a deep, deep flavor to the short ribs with the sweet and almost smoky flavor of the ancho chile sauce. The creamy polenta with the hint of garlic and cheese and then the little crunch of the diced onion.... Psshhhh.... Man..... Recommended.

Recommended Drink - Zinfandel

With this recipe it helps to have: Dutch Oven, Vegetable Knife, Food Processor or Blender, Oven Thermometer, Ancho Chiles, 4-Quart Pot, Wooden Spoon, Cotija Cheese

Ancho Chile Braised Short Ribs over Garlic and Cotija Cheese Polenta

1 1/4 ounces dried ancho chiles (4-5)
2 cups boiling-hot water
1 medium onion, chopped
3 garlic cloves, coarsely chopped
2 tablespoons finely chopped canned chipotles in adobo sauce
1 tablespoon adobo sauce
2 tablespoons tomato paste
2 tablespoons molasses (not robust or blackstrap)
1 teaspoon cumin seeds
3 whole cloves
2 1/3 cups cold water, divided
2 1/2 teaspoons salt, divided
1 teaspoon freshly ground black pepper
4-5 pounds beef short ribs
1 tablespoon vegetable oil
1/4 sliced bacon, chopped
1 (3-inch) cinnamon stick
Garlic and Cotija cheese Polenta (recipe follows)
Diced Red Onion (for garnish)

Stem and seed ancho chiles and tear into pieces. Soak in boiling hot water until softened, about 20 minutes. Transfer ancho chiles to a blender or food processor and reserve the soaking liquid.

Puree ancho chiles with onion, garlic, chipotles with sauce, tomato paste, molasses, cumin, cloves, 1/3 cup water and 1 teaspoon salt.

Pat ribs dry and season with 1 1/2 teaspoons salt and 1 teaspoon pepper. Heat oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers. Brown ribs in batches, about 6 minutes per batch. Transfer as browned to a platter. Discard fat from pot.

Preheat oven to 350°F with rack in middle.

Cook bacon in pot over medium heat until browned, then transfer with a slotted spoon to platter.

Stir chile purée into fat in pot. Cook, stirring frequently, 6 minutes. Stir in reserved chile-soaking liquid, remaining 2 cups water, and cinnamon stick and bring to a boil. Return ribs and bacon to pot, cover with foil, then pot top and braise, in oven until ribs are very tender, 3 to 4 hours. Skim fat from sauce.

Spoon polenta onto plates. Put 2-3 short ribs on polenta. Spoon some sauce over. Garnish with the red onion.

Garlic and Cotija Cheese Polenta

2 tablespoons butter
3 large cloves garlic, thinly sliced
Enough dried polenta and water to yield 3 cups cooked polenta, varies by brand, I like this one, small and creamy
1/3 cup cotija or feta cheese, crumbled

Heat the butter in a 4-Quart saucepan. Add garlic and saute until golden. Add water. Season with salt and pepper and bring to a boil. Whisk in the dried polenta and cook until almost done before stirring in the cheese. Once tender, remove from heat and keep warm.

Recommended Drink - Zinfandel

Homemade Nutmeg Ice Cream with Sauteed Spiced Apples

2011-11-26T23:55:00.001-08:00

Who wants Eggnog?! Eggnog is such a polarizing drink. You either love it or hate it (the haters of course, just being wrong). This post is actually about homemade nutmeg ice cream but were you to just drink the batter (I was forced to do this for purely scientific purposes), it's a dead ringer for Eggnog. Just add Brandy.

Of the three ice creams I've made, this (from Saveur) is the least creamy. The flip-side, is that it holds up better for photography and has a better ice cream "look". As a stand alone ice cream it's subtle. I would argue that it needs accompaniment, sauteed apples at least or perhaps even better, apple pie.

Never used fresh grated nutmeg? All you need is a micro-planer. The difference is night and day, like fresh ground black pepper versus that black dirt you get in the shakers at a waffle house. You'll never go back.

Photographically: I took some serious liberties with the raw shot. Strange as it is, I really dig it.

Recommended Drink - Cognac

With this recipe it helps to have: Stand Mixer with Ice Cream Maker Attachment or an Ice Cream Maker, Vegetable Knife, Mixing Bowls, Wire Mesh Strainer, Large Saute Pan, Micro Planer, 4-Quart Saucepan

Homemade Nutmeg Ice Cream with Sauteed Spiced Apples

2 teaspoons freshly grated nutmeg
2 cups half-and-half
1 whole nutmeg, cracked
3/4 cup sugar
6 egg yolks
1 cup heavy cream
Sauteed Spiced Apples (recipe follows)
Cinnamon Sticks, for garnish

Toast the grated nutmeg in a skillet over medium heat, 1-2 minutes. Remove pan from heat; set aside. Heat half-and-half and cracked nutmeg in a 4-quart Saucepan until it just begins to simmer. Remove from heat; let steep for 10 minutes. In a bowl, whisk together sugar and yolks. while whisking slowly pour in half-and-half mixture. Return mixture to pan and cook, stirring, until mixture thickens and coats the back of the spoon, 8-10 minutes. Pour the mixture through a fine-mesh strainer into a large bowl. Whisk in toasted nutmeg and cream; cover custard and chill. Freeze custard in an ice cream maker; transfer to an airtight container. Freeze until set.

Scoop ice cream into serving dishes. Garnish with the apples and cinnamon sticks, spoon a little of the pan drippings over the ice cream. Serve immediately.

Sauteed Spiced Apples

2 tablespoons unsalted butter
2 apples, cored, quartered and sliced
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
2 teaspoons brown sugar

Heat butter in a large saute pan. Add apple slices and turn to coat in the butter. Add spices and sugar and cook until apples are soft, carefully stirring, about 5 minutes.

Recommended Drink - Cognac

Chicken Satay with Peanut Sauce

2011-11-23T10:13:00.001-08:00

For many of us, Chicken Satay with peanut sauce was our induction to the world of Thai food. I've said it before, but there is something wonderful and perhaps even ingrained in our DNA about eating food off a stick. Perhaps this is why we first felt comfortable trying this form of Thai food, "Food off a stick? Sure! My people have been eating like that for thousands of years!" Growing up in Vermont, my first memory of trying Thai food was going to the Farmer's market while I was still in high school and eagerly waiting in line as the folks at Anon's Thai Cuisine churned out the chicken satay.

While this version was good it doesn't (and perhaps it isn't even possible to) live up to that memory. The marinade was great and I look forward to using that in the future, but for me the peanut sauce was just a bit too thick, a bit to close to just "Sauteed Peanut Butter" for my taste. I've printed the original recipe here (from the great Williams-Sonoma Cookbook, Thanks Milli and Robert!), but should you want to alter it, try a combination of Thai fish sauce, rice vinegar, sugar and coconut milk.

On a photographic note, I kind of like the sharp contrast of the raw shot, the clean rice and almost industrial arrangement of the skewers, compared with the awkward pile of seasoned raw meat. Commercial? Probably not.

How do you get a clean globe of rice like that on a plate? Swish a little water around in your molding vessel (cup, bowl, whatever), pour out the water but don't dry the vessel, pack it with rice, turn onto the plate and tap the vessel. It should come right out and hold that shape.

Recommended Drink - Chardonnay

With this recipe it helps to have: Skewers, Medium Saucepan, Grill-Pan (if you don't have a grill), Vegetable Knife, 4-Quart Pot, Mini-Whisk, Micro Planer or Ginger Grater

Chicken Satay with Peanut Sauce

1/2 cup peanut oil
Juice of 1 lime
4 cloves garlic, minced
1/4 chopped green onions
2 tablespoons minced fresh ginger
2 tablespoons soy sauce
1 teaspoon Asian chile oil or chile sauce
1 lb boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
Steamed Rice, for serving
Peanut Sauce (recipe follows)
Fresh cilantro leaves for garnish

Mix together the oil, lime juice, garlic, green onions, ginger, soy sauce and chile oil or sauce in a small bowl

Put the chunks of chicken in a baking dish or zippered plastic bag and pour the marinade on top. Cover or seal and let sit, turning occasionally, for up to 2 hours at room temperature or overnight in the refrigerator. If refrigerated, remove from the refrigerator 30 minutes before grilling.

Soak 8 long wooden skewers in water to cover for 30 minutes, then drain. Heat up your grill to medium high (Gas, coal). Remove the chicken from the marinade, pat dry, and thread onto the skewers. Grill the skewers directly over medium-high heat turning once, until well browned, 4-5 minutes on each side. Check for doneness by cutting into a piece of chicken. It should show no pink at the center.

Serve the skewers over the cooked white rice topped with warm peanut sauce.

Peanut Sauce

2 tablespoons peanut oil
1/4 cup green onions, chopped
1/2 cup creamy peanut butter
1/2 cup chicken stock
1 teaspoon sugar
Juice of 1/2 lemon
1 tablespoon soy sauce
1/4 cup peanuts, chopped
Asian chile sauce to taste

In a non-reactive sauce pan, heat the oil and, once hot, add the green onions. Saute until translucent, about 3 minutes. Add the remaining ingredients, stirring to combine and cook until slightly thickened, about 5-10 minutes more.

Recommended Drink - Chardonnay

Pan-Fried Shiitake Basil Polenta over Spinach and Roasted Garlic Puree with Slow Roasted Herbed Tomatoes

2011-11-17T22:47:00.001-08:00

A long, long time ago, there was this girl... Boy, did I have a crush on her. I had been asking her out for months before I finally got her to go on a date with me. Ecstatic, I was determined to sweep her off her feet. I took her to this trendy, hip restaurant downtown, a place that was sure to impress her (and therefore she would be impressed with me right?). We sat down, ordered some drinks, and looked over the menu. She was vegetarian. There was nothing vegetarian, not any of the mains (which all involved meat or at the very least a meat based broth), not even the salad which had anchovies, with no other dressing option. She was able to eat bread and butter. I offered so many times to go somewhere else, but she, being the total sweetheart I knew she was (and was so desperately attracted to), insisted we stay. Date fail. We never went out again (perhaps for more than just this reason, but I'd like to purely blame this).

This dish goes out to her and for that matter, all the vegetarians that have been cornered into only one option on a menu (Hope that spaghetti was good on my birthday Cortney, sorry). If I could turn back time , I would have made this for her.

Not only do all the parts work together, but they are also great on their own, making this recipe one that you could cook piecemeal with other accompaniments. The polenta takes a little planning as you have to cook it and then chill it into shape. All of the pieces can be made ahead of time, so with a little planning, this could be an easy reheat for a quick vegetarian gourmet dinner. Making this for a whiny meat eater? Consider sprinkling freshly cooked crispy bacon on top, that outta shut em' up. Recommended.

Recommended Drink - Pinot Noir

With this recipe it helps to have: Non-Stick Skillet, Slotted Spoon, Vegetable Knife, 4-Quart Saucepan, 8x8 Pan, Large Pot, Salad Spinner, Cheese Grater, Food Processor, Baking Sheet, Mixing Bowls, Italian Polenta

Pan-Fried Shiitake Basil Polenta over Spinach and Roasted Garlic Puree with Slow Roasted Herbed Tomatoes

3 tablespoons butter
1/2 onion, peeled and diced
3/4 cup fresh shiitake mushrooms
1/3 cup fresh basil, chopped
Enough dried polenta and water to yield 4 cups (this varies by brand, I like this one)
Spinach and Roasted Garlic Puree (recipe follows)
Slow Roasted Herbed Tomatoes (recipe follows)
Quality Parmesan cheese or other quality hard cow's cheese, grated, for garnish

Heat the butter in a 4-Quart saucepan over medium heat. Once hot, add the onions and saute until deep golden brown, about 10 minutes. Add the mushrooms and cook until they release their juices, it evaporates and they begin to brown, about 3 minutes more. Add basil, stirring until it brightens in color, about 1 minute. Add measured water (varies by polenta brand), cover and bring to a boil. Slowly stir in dried polenta and cook until tender and cooked through. Pour contents into 8x8 baking pan. Smooth with spatula to ensure an even layer. Cover with foil and chill in the refrigerator until cold, 3-4 hours, or overnight.

Remove from fridge and cut into squares or other shapes. Heat a large non-stick skillet over medium-high heat. Add polenta squared and cook until crisp on the outside and warm throughout, about 3-4 minutes per side.

Spoon Spinach and Garlic Puree onto plates. Place a couple tomatoes (chopped if desired), and a few polenta squares on top of puree and garnish with grated cheese. Serve immediately.

Spinach and Roasted Garlic Puree

2 bunches spinach, stemmed, washed and spun dry
12 cloves roasted garlic
1 cup ricotta cheese
1 cup milk
Salt and pepper to taste

Bring a large pot of water to boil. Reduce to simmer and add spinach by the large handful, stirring and cooking until wilted, about 1 minute. Remove spinach with a slotted spoon and put in a colander to drain. Continue cooking spinach and draining in this method until all the spinach has been cooked. When the spinach is warm enough to handle, squeeze out as much water as possible. There should be a ball of spinach left about the size of a baseball and densely packed. Add this and the remaining ingredients to a food processor and process until smooth
Heat a medium skillet over medium heat and add puree, heating to a low simmer. Keep warm.

Slow Roasted Herbed Tomatoes

8-10 Roma tomatoes
1/2 cup olive oil
3 tablespoons fresh thyme, chopped
Salt and pepper

Preheat oven to 325F.

Bring a pot of water to boil and prepare a cold water bath in a large mixing bowl. Make an "X" in the end of each tomato and drop, in batches, into the boiling water, cooking until the skin begins to peel away about 1 minute. Remove tomatoes with a slotted spoon and place in the cold water. Remove tomatoes and peel away skin. Repeat until all tomatoes have been skinned.

Core tomatoes and slice in half lengthwise. Remove seeds and discard and place tomato halves in a large bowl. Add remaining ingredients and toss. Cover a baking sheet with aluminum foil. Place tomatoes, cut side up, on sheet. Pour any oil and spices left from the bowl over the tomatoes, filling in the crevices.

Place in oven and cook until slightly shriveled and very tender and sweet, about 1-2 hours.

Recommended Drink - Pinot Noir

Is "Eat Local" Enough (Pt 4 of 4)

2011-11-13T22:42:00.001-08:00

If not globalization then maybe GMO's, genetically modified crops are the true villain. We should be eating naturally, crops that just grow without our human meddling. But where do you draw the line for this? Modern melons would be poisonous were it not for someone, way, way back, blending strains until they produced an edible one. Apple varieties were crossbred constantly before "GMO" was a buzz word to find a variety that would travel well, had the right crunch, the right amount of sweetness. The world's population explosion of the last 100 years can be directly linked to genetically modified crops. Therefore supporting a ban on all genetically modified crops is literally going to kill the world's poorest communities by starving them to death. That chafes my foodie moral high horse and turns the kitchen tiles from black and white to all gray.

So what's a foodie to do if he wants a clear conscience? Support Local? Definitely. But if you can't do that, and even living in California that's a hard row to hoe, then support quality. Support companies that pay a fare wage to their employees. Support craftsmanship. Support good intentions. Support your local economy. Support the national economy by buying products produced in this country. Support your friends. Support your friend's friends. Or maybe, don't use your food purchases to feel good about yourself. Feel good about yourself because you're trying to be a good person and you're human and it's a big gray world out there.

(Pt 1) (Pt 2) (Pt 3) (Is "Eat Local" Enough Complete Gallery)