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Monthly Archives: March 2017
Wow… it is Friday. It is the last day of March. The sun is shining and we had a beautiful Spring day in the Pacific Northwest. Now it is cocktail time and I am seeking something robust and interesting. I think a Boulevardier will fit the bill nicely. Rye Whiskey paired with sweet vermouth and Campari makes a simple, clean, yet robust and flavorful drink – a little spice from the rye, a little sweet from the vermouth and a little bitter from the Campari. This cocktail is a cousin to the Negroni (which is made with gin instead of whiskey) and Manhattan (which is whiskey and sweet vermouth). Since I like Manhattans, upgrading to a Boulevardier was an easy jump. Are you ready to jump up…
Today I had an impromptu large lunch and really could not fathom making dinner tonight. So I decided to make an appetizer. Typically this dip is a one I do for parties, but I just wanted a small portion with some baguette slices. This recipe features ingredients from my pantry – which is a double bonus since I did not feel like going shopping either! If you can have breakfast for dinner, why not an appetizer? Save Print Crab and Artichoke Dip Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 2 Ingredients 4 oz cream cheese ½ cup sour cream 6 oz can crab meat, drained 6½ oz marinated artichoke hearts, roughly chopped 4 oz diced pimientos…
Tonight’s recipe is a combination of several Thai Basil Chicken Fried Rice recipes I found during my research and of course, my own little tweaks. The primary tweak is adding more vegetables (a the great recipe extender!) providing different textures and flavors to the standard fried rice. Naturally, the key to this dish is the Thai basil. I have read that Italian or regular basil can be substituted, but I cannot imagine that being possible. Thai basil has a very unique flavor and fragrance – which is what this dish is all about! So do yourself a favor and find Thai basil for this dish. I find it at my local supermarket, but also at just about every Asian market in the area. (Psst, while you…
Today I made a simplified beef barley soup – something satisfying without a huge amount of effort. I adopted some of the tricks from both America’s Test Kitchen and this Serious Eats recipe to help this dish not become an all day cooking event. This recipe makes a two healthy portions – perfect for sharing with a friend or saving for delicious leftovers. Since the cooking is done in a covered dutch oven or stock pot in the oven, the likelihood of drying out is minimized. I paired this soup with a few slices of whole wheat baguette toasted with melted gouda – another simple add-on that makes this simple meal just a bit more. With this crazy Spring weather, it is a perfect time…
Tonight’s cocktail is another tequila based tipple – the Tequila Old Fashioned. Simple to make and easy to drink, this cocktail is muddled orange slices, agave nectar, Grand imperial, and tequila – preferably a reposado or anejo tequila for maximum flavor. The reposado and anejo tequilas will most closely match up with the whiskey in an original Old Fashioned, so you will be rewarded by using a good tequila (my favorite – Herradura Anejo). This cocktail can be made with any oranges, but think of the stunning color and flavor a blood orange would bring to this drink. I had Cara Cara oranges, so I used one of them – the flavor was wonderful. So let’s enjoy our favorite south of the border liquor…
Tonight’s dish was created to support the side dish I wanted to make. Sounds backward, right? Well, it is but let me explain. Recently I had a friend extol the spice blend known as Berbere. This spice blend is a key ingredient in Ethiopian cuisine and I was thoroughly intrigued. Recently, I bought some to taste and use in new recipes. Berbere is spicy and robust… and wonderful! Now my mind was in overdrive as I contemplated ways to use this unique combination of flavors. I settled on tonight’s side dish – Sauteed Broccoli with Berbere – and knew that I would need a robust main dish to pair with it. So as you can see… the side dish drove the main…
I was recently exposed to this Ethiopian spice blend and just had to find a new way to use it. This spicy and robust blend of chilis, coriander, cumin, etc. just screams to be used. But I was stumped for a little bit on how to incorporate it into the ingredients and way I cook. Then I had that lightning strike epiphany… use it like a curry powder and kick up some vegetables. First up, broccoli. And I was not disappointed! The flavors enhance and deepen the sweetness of the sautéed broccoli and the lemon juice – used mainly to steam and soften the broccoli – brings another layer of flavor with its acidity. When paired with the Smoky Maple Sous Vide Salmon, all of it…
Ok, ok… I know it is a lame name for a homemade knock-off of that box meal Hamburger Helper™, but I thought it was appropriate to describe my twist. Packed with vegetables and balanced with meat, pasta and cheese, this meal is as hearty as it is simple to make. This recipe is for a one pan casserole with Italian flavors, but I can see many variations possible. So skip the box and cook with fresh ingredients to enjoy that same simple and hearty meal with no preservatives, artificial colors or flavorings. Are you up for the change? Then give this one a try! Save Print Hamburger Henchman Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 2…
Today I made another dessert to share with others – this time for a friend to share with her co-workers. This cake was easy to prepare and is unique in flavor and texture. I liked it… a lot! The hazelnut flavor is present but not obtrusive. The simple chocolate glaze enhances the hazelnut flavor (think Nutella!) without overwhelming it. This cake is nutty but not sweet in flavor and different enough in texture; moist yet fluffy and slightly grainy that gives a pleasant toothsome aspect to it. As I said earlier, I like it a lot. I will make this one again… and again… and again I am certain. You should try it too – I am sure you will enjoy it as much…
Tonight’s cocktail is the James Bond inspired Vesper. This cocktail was first described in the book Casino Royale as 3 parts Gordon’s Gin, 1 part vodka, 1/2 part Kina Lillet – shaken until it is very cold before serving in a deep champagne goblet (i.e. a coupe glass) with a large lemon peel added. I am going to make this cocktail close to the above recipe – but as you now know how I am – I just have to play with it. I have 3 gins here: Tanqueray No. 10, Bombay Sapphire, and Citadelle to play with. The flavor profiles for these 3 gins are very distinct and will produce very different drinks. I also plan to make a slight change…