Well, technically it was a few days after my birthday (28th in case you are wondering). I do get a tad picky when it comes to certain things and I was on the hunt for martini glasses that had a certain look/feel to them.
Once found and purchased, then it was time to obtain some ingredients and there you have it…Sour appletini with a slice of Granny Smith.
Well with the weekend almost here, I can almost taste what awesome breakfast I can cook and enjoy out on the balcony. This one here is last weeks French Toast with a fresh mixed berry sauce and a side of bacon. Thinking of doing some type of omelette for this week. hmm….
Sometimes it is not about going “all-out” in the kitchen but just being able to get away and enjoy a meal- and with the nice Spring weather it is even more enjoyable when you can sit outside and relax.
In this particular case, I made a simple chicken salad with leftover bbq chicken from the night before. I then did a simple potato salad as a side.
Since we decided to have a “semi-picnic” at Heritage Winery, we enjoyed a nice bottle of their Rose.
Just wanted to wish everyone a safe and joyous Easter (and eating lots of yummy food as well). Safe travels, enjoy some family time, the lovely spring weather and eat eat eat 🙂
Just wanted to share some Asian-style short ribs I had made a few days back. The ribs were intitially done with a dry rub including ground up garlic, chile powder, scallions, and salt. I made a soy-garlic-ginger reduction which I then basted on the ribs while they were cooking on the grill. Served with a side of breaded cauliflower.
It’s that time of year again…Springtime.
Now that is warm and sunny in the earlier part of the morning, the weekends when we don’t have to hustle and bustle we can take some time and just relax.
This past weekend that included making some homemade banana-almond-chocolate chip pancakes with a side of bacon.
Can’t forget the caramel cappuccino for me and the hot chocolate for the wife.
Typically i try to reserve the “good stuff” and by that I mean the not quite as healthy food for dinnertime, so a lot of times when it comes to lunch I eat a bit lighter and have been leaning towards salads as of late.
In this instance, I went with a base of Romaine Lettuce and added in fresh Spinach leaves. From there I tossed in some chopped up carrots and cucumbers.
Somewhere along the lines I decided to toss in some strawberries and pineapple pieces as I figured they would bode nicely along with the pan seared tuna (seasoned with salt and pepper and sauteed in peanut oil).
Instead of actual dressings, I usually top my salads with some variation of oil/vinegar combo- I have various oils I may use such as sesame or olive and have various balsamis and white vinegars i.e. Juniper-Berry, Sherry, Honey-Chile…
Flank steak is always nice as it provides a fairly quick and easy base for a wholesome meal. It is also nice in the fact that meal preparation is quite easy, and as in this instance, I was able to stuff it and then place it in the freezer for future usage- I like the capability of grocery shopping and being able to piece together meals and freeze them so I can wait 3-4 weeks to do more grocery shopping.
In this particular case, I had initially stuffed it with brie and Asparagus spears. I made a dry rub for the meat and placed it in a corningware dish.I then proceeded to dice up some garlic and red onion and tossed them into the dish. I then added in 1 1/2 cups of red wine and placed in the oven. While the meat was cooking I made some mashed potatoes and added in some garlic and truffle oil for flavor.
Sorry for being a bit lax the past several days, have been a tad under the weather and thus not much cooking happening. That should change by the weekend though so bear with me in the meantime.
Before taking ill, I was able to create these as part of a weekend meal. I started off by making a simple egg-pasta and rolled it out really thin. I then cut it into small squares.
For stuffing, I halved a spaghetti squash, basted with some oil and spices and proceeded to roast in the oven. In a pan I sauteed some swiss chard that I chopped up finely.
After the squash was roasted I pulled out the strands, added it to the chard, tossed in some asiago and and some romano and cooked until melted in.
After making the filling I pulsated it in the processor to make it a tad more consistent and easier for stuffing the tortelloni. I took a spoon, added some to the center of each square. I then folded them into a triangle, took the two corners from the longer side and wrapped around in a loop separate from the rest of the triangle. To cook, I just tossed them in some boiling water and let cook for about 5 minutes after they started to float.
I made a sauce with some Asiago, Parmesan, and some milk in a saucepan. I then topped the tortelloni with some pumpkin-seed oil.
Just a quick post of a nice simple dessert. They are nice because they don’t take all that long to do, and the individuality of each one means if you have a varied crowd you can tailor to individual tastes/preferences. These I made a chocolate cream and then a quick homemade cream to top with a strawberry slice.