- 1 7 lb Chicken
- Spice Paste: Equal Parts Cumin & Chile Powder, Cayenne, Garlic Paste, Olive oil
- 3/4 Yellow Onion, quartered
- 3/4 Red Pepper, quartered
- 1 Jalapeno, seeded and halved
- 1/2 Serrano Chile, seeded and halved
- 2 Celery Stalks, cut into quarters
- 1 Leek, halved
- 3 Cloves Garlic, unpeeled
- 1 can San Marzano Whole Peeled Tomatoes, tomatoes only
- Canned Whole Green Chiles, drained
- 1-2 Chile en Adobo
- Chicken Stock
Tuesday, November 30, 2010
Monday, November 29, 2010
Trout with Roasted Cauliflower and Red Cabbage
- 2 Trout Fillets
- 1/4 Red Cabbage, sliced
- Cauliflower, thinly sliced in mandoline
- 1 Can Cannelleni Beans
- Chicken Stock
Cast Iron Quiche
- 3 Red Potatoes, boiled, thinly sliced
- 1 bunch Asparagus, halved and lightly sauteed
- 1/4 Onion, minced
- 1 Leek, finely chopped
- 1-2 Cloves Garlic, minced
- Rosemary, minced
- 3 Deli Ham Slices
- 6-8 San Marzano Canned Tomatoes, halved
- Cheddar Cheese, shredded
- Parmesan Cheese, shredded
- 6 Eggs, whisked
- 2 tbs Cream or Milk
Bloody Mary Bar with two kinds of olives, pickled vegetables, etc.
Pies cooling in the hutch.
Turkey view one,
Turkey view two.
We finally had an opportunity to use these gorgeous monogrammed linen napkins, a wedding present from Deirdre! (Please disregard the laptop in the background.)
Happy Thanksgiving! I hope you all ate as well as we did. This is the second year that Trevor and I have hosted Thanksgiving, and we have been patting ourselves on the back(s) since Thursday. Our smoked turkey was moist and perfectly seasoned. The dressing, the potatoes, the pumpkin pie... it was all delicious (except for my pecan pie, which was a little undercooked). Whitney, Mom and Maggie were kind enough to make the trip down to Austin to celebrate the holiday with me and Trevor and we were so happy to have family in town. We have a lot to be thankful for this year!
Monday, November 22, 2010
Last week Sarah was in Austin for work. I was sooooo happy to have her here, and we took full advantage of her company to do some fun things around town. We had dinner at Fonda San Miguel on Thursday night (recently named the best Mexican restaurant in the state by Texas Monthly Magazine), lunch at Bess Bistro on Friday (Sandra Bullock's restaurant), lamp shopping at Uncommon Objects on South Congress, went to a Robert Earl Keen concert Friday night, took Cindy for a hike on Saturday, and had a pizza party/ horror movie marathon on Saturday night. I'll let Sarah chime in with her movie reviews. As far as straight up suspenseful horror movies go, I think we would all recommend The Descent. Sarah and I actually screamed out loud, and Trevor had to put his wine glass down because he was afraid he would jump and spill it all over the sofa.
One of the highlights of the weekend was the ravioli that Sarah and I made for dinner on Friday night. I whipped up a pasta dough in my cuisinart, I think it was around 3 cups of flour and 5 whole eggs. Sarah made the filling: a bag of fresh spinach gently wilted in some olive oil along with two bunches of basil, some freshly grated nutmeg, a tub of mascarpone cheese, a generous handful of grated parmigiano reggiano and salt and pepper to taste. I made a simple, spicy tomato sauce with some chopped onion and garlic softened in butter and olive oil, to which I added red pepper flakes and a can of peeled san marzano tomatoes. I let this bubble away for a bit before pureeing with the stick blender and seasoning to taste. The three of us easily cleaned our plates. What a treat!
Although I was sad to say goodbye to Sarah yesterday, I am looking forward to Whitney's arrival on Tuesday and my mom's arrival on Wednesday for Thanksgiving. Trevor will certainly get his fill of Springborn women!
Friday, November 19, 2010
Eggplant & Goat Cheese Pasta
- 1/2 Eggplant, cut into 1" cubes
- Sweet Italian Sausage, broken into pieces
- 2 Garlic Cloves, minced
- Fresh Rosemary, minced
- Vegetable Stock
- Radish Greens
Hello from Austin! I've got some overdue posts from last week of quick and easy dinners. As part of our money saving week I made a bunch of lunch food including curry chicken salad. For a quick weeknight dinner I paired with a salad of sliced radicchio, radishes, carrots and arugula. YUM!
Wednesday, November 17, 2010
It is chilly in Austin. So cold that I wore Uggs and a fleece coat last night when I took Cindy for a walk. I am taking full advantage of the weather to prepare my favorite hearty meals for dinner. Monday night I made a much more successful variation of homemade Chicken Divan (milkier cheese sauce, chicken cut into thin slices instead of cubed or pulled, mustard powder instead of curry), and last night I made a Moroccan Spiced Lamb Stew inspired by my Aunt Amy's recipe for Moroccan Spiced Short Ribs. We like our food to have a good amount of kick, so I kept the spice levels pretty much the same as in her recipe. Instead of beef short ribs I substituted a pound of beautiful lamb stew meat, some diced new potatoes, and a handful of frozen peas. I served the stew with some buttery couscous studded with chopped golden raisins.
Moroccan Spiced Lamb Stew
1 pound lamb stew meat
1-2 tbsp flour
2 tbsp canola oil
1 onion, diced
1/2 tsp cinnamon
1/2 tsp allspice
1 (heaping) teaspoon cumin
1/2 tsp cayenne
1 large bay leaf, broken in 1/2
2 cloves garlic
1-2 tsp freshly grated ginger
1 cup grated carrots
1 1/2 cups diced potatoes
3/4 cup frozen peas
1 1/4 cups water
1 cup stock (I used beef, it was what I had on hand)
1/4-1/2 cup red wine
Salt & Pepper to taste
- Place lamb stew meat in a large ziploc baggie with a good amount of kosher salt, pepper, and the flour. Seal and shake until meat is coated. In a deep dutch oven or other heavy pan (with a lid) heat canola oil until shimmering. Add lamb to pan and cook over medium-high heat until well browned on all sides. Remove meat to a plate or bowl and reduce heat slightly.
- Add onions to pan and stir, scraping up browned bits from bottom (you can add a splash of water/wine/stock to help deglaze if necessary). Add spices, ginger and garlic to the pan and let onions soften and spices toast for 3-4 minutes. Add carrots and bay leaf let cook for another minute. Add peas, potatoes, and lamb back in and stir in water, stock and wine. Be sure to stir and scrape up browned bits from the bottom of the pan.
- Simmer covered on the stovetop over low heat, or alternately cook covered in a preheated 325 oven for 1 - 1 1/2 hours, or until meat and potatoes are tender and stew is fragrant. Season to taste with salt and pepper and serve over couscous, rice, or with a hearty bread to sop up the sauce.
Thursday, November 11, 2010
Chef Donatella Arpai was making a hangover brunch pizza. I loooove breakfast pizza and was inspired to make one myself.Hangover Brunch Pizza
- Store Bought Naan
- Canola Oil
- Robiola Cheese (like an Italian Cream Cheese)
- Goat Cheese
- Rosemary, minced
- Garlic, minced
- Hot Red Pepper, thinly sliced rounds
- Caramelized Onions & Capers (optional)
- 4 Eggs
- 1, 2.3 lb Chicken, giblets removed
- 1/2 Lemon
- Thyme & Rosemary Sprigs
- 1-2 tbs Butter, room temperature
- Brown Rice, cooked according to package directions
- Apples, cubed
- Celery, Sliced
- Yellow Onions, sliced
- Mushrooms, quartered
Tuesday, November 9, 2010
I am always looking for the next easy weeknight meal and last week I made a simple recipe for Italian Wedding Soup from Giada De Laurentiis. meatballs I froze half of the mix for later use. Before leaving for work in the morning I moved the meatball mix to the fridge to defrost. After that I only had to purchase a few basics to pull this dinner together! Italian Wedding Soup
- 1" Meatballs
- Vegetable Stock, keep warm in separate pan
- Yellow Onion, thinly sliced
- 2 Cloves Garlic, minced
- Red Pepper Flakes
- Escarole, triple rinsed & rough chopped
- 2 Eggs
- 2 tbs Parmesan
It has been a busy week surrounding the NYC Marathon, filled with foodie adventures. I briefly talked to Mark Bittman, self proclaimed "avid home cook" and journalist for NYTimes (among others. I almost (!) had the chance to meet Bobby Flay when he was interviewed by RW Editor-in-Chief David Willey but got stuck at the office (boooo!) Del Posto.
Photo courtesy of DinePrivate.comEarly in the week I had a wonderful dinner with our international editorial and sales staff at Del Posto. Part owner Joe Bastianich is an avid runner and fan of Runner's World Magazine and gave us a great deal to hold our International dinner in their private Barbaresco room. In addition to the wonderful food (see below) the room's dramatic barrelled ceilings, Persian rugs and soft candle light really made the meal special!
Runner's World International Dinner Menu Antipasti
Roasted Autumn VEGETABLES with Robiola Sformato & Truffled Hazelnuts Primo
GARGANELLI Verdi al Ragu Bolognese Secondi
Dover SOLE with Chestnuts, Watercress, Black Truffles & Trumpets Dolci
Tartufo al Caffe- Dark Chocolate, Sant Eustachio Coffee & Vanilla Bean Ice CreamWhile the entire dinner was delicious, the dishes I liked most were those that typically fail to catch your eye- specifically the delicious bread & butter and vanilla ice cream served with dessert. It says a lot about a restaurant when they pay attention to even the smallest details! Out & About: Indulging When 50 of your coworkers come into town- you know you are going to end up at the bar. To celebrate the near-end of our busy weekend we got a table at East Village hot spot, Ella. After a few hours of dancing and plenty of Jack Daniels, R and I stopped by Crif Dogs for one of my favorite late night indulgences...a Spicy Redneck, which consists of a bacon wrapped hot dog topped with chili, jalapenos and coleslaw. It was the perfect way to end the night!
Photo Courtesy of MightySweet.comAfter sending 60 Runner's World clients, family and friends off to the 2010 ING Marathon start R & I celebrated Marathon Sunday at bars around the UES. In a final indulgence, we shared a Nutella & banana waffle from the Wafels & Dinges truck before falling into a coma like sleep.
This weekend I flew to Chicago for a dear friend's wedding (Congratulations, Michelle and Doug!) I was able to catch up with many old friends and, while waiting at the airport, read many magazines. The most recent issue of Saveur magazine features a collection of recipes from a group of foodies/farmers in Oneida County, New York. I was really struck by this collection of recipes for earthy, homemade fare like Sweet Corn Chowder, Braised Leg of Lamb, Spiced Pumpkin Cake, and in particular, a Red Cabbage Gratin.
I served my gratin with a pan fried pork chop topped with some fresh sage from the garden, which I fried until crispy in butter and the leftover pork drippings in the skillet. I also made a quick batch of homemade applesauce with two peeled/cored/diced apples, a dash of cider vinegar, about 1/4 cup water, a little sugar, a little freshly grated cinnamon and 1 bay leaf broken in half. I simmered the ingredients together covered for ten minutes then uncovered for about five minutes to let the excess liquid boil off. I then removed the bay leaf and mashed the apples with my potato masher. The bay leaf and cider vinegar gave this applesauce a complex, grown up kick.
Mmm, and yes, this dinner was as good as it looks in the above photo.
Red Cabbage Gratin
Saveur, November 2010
3 tbsp. unsalted butter, softened
9 cups shredded red cabbage (about 1 1/2 small heads)
2 1/2 cups heavy cream
2 tsp sweet paprika
1 tsp sugar
Kosher salt and freshly ground black pepper, to taste
3/4 cup freshly grated parmesan
3/4 cup finely chopped walnuts
3/4 cup panko bread crumbs
Heat oven to 350. Grease a 3 qt. round or oval baking dish with 1 tbsp. butter, add cabbage and set aside. Combine cream, paprika, sugar, salt and pepper in a small saucepan and heat over medium-high heat until mixture just begins to simmer. Pour cream mixture over cabbage and stir to combine.
In a medium bowl, toss together Parmesan, walnuts and bread crumbs and sprinkle evenly over cabbage and dot top with remaining butter. Cover dish with aluminum foil and bake until cream is absorbed and cabbage is tender, about 50 minutes. Remove foil, increase heat to 400, and continue baking until topping is browned and crisp, about 15 minutes more. Let cool for 10 minutes before serving.
I roughly halved the recipe as I knew Trevor and I wouldn't want to be eating cabbage for the rest of the week. I used about 2/3 a head of red cabbage, 1 cup of heavy cream, 1 tsp paprika, 3/4 tsp sugar, S&P to taste and about 1/3 cup of each of the topping ingredients. I heated the oven to 375 and cooked the gratin covered for about 30 minutes, and then uncovered for about 10 minutes.
Monday, November 1, 2010
I bought a piece of Striped Bass at the grocery store today and when I got home I started googling recipes because I had no idea how I wanted to prepare the fish. In addition to the fish I knew I wanted to serve the butternut squash that had been lingering in my refrigerator along with a bag of brussels sprouts. I found a recipe for a sea bass baked with a honey soy glaze and then finished off with a buttery cream sauce infused with ginger and shallot. I am not a master saucier and I rarely make one sauce for a dish, let alone two. However, both sauces were simple and I was intrigued as to how they would work together. I didn't follow the recipes exactly (i.e. I didn't measure my ingredients before using them and I substituted cooking sherry for white wine). While the outcome was very tasty, I think the sauces overwhelmed the fish. This sauce combination might be better with a more bland fish, like a tilapia. If I made this dish again, I actually might try combining the sauces, making a honey soy glaze that was infused with ginger and soy and finished off with a nice pat of butter. You cook and you learn!