Enjoyed an evening of cheese and wine last night with the inimitable Mary Beth aka best roommate ever. It was so nice to spend one of these cool, early fall evenings with good company and these delectable selections.
Bucherondine: Reminds me of Humboldt Fog (mmm!) with the ultra-creamy goat cheese center, surrounded by a runnier layer.
Appalachiam Tomme: Never heard of this, sort of a cross between cheddar and Gruyere? This would make a super grilled cheese.
Roth Kase Gruyere Surchoix: Oh my. Nutty, with those little crystals that I love so much.
Friday, October 1, 2010
Thursday, September 30, 2010
I'm Eating Good
Me and the man have been cooking at home more and we have had some damn good meals in the past couple of months. A few weeks ago, we went to Pensacola and this great fish market called Joe Patti's. They had just about every kind of seafood you can imagine so we got some grouper and monkfish, which I love but rarely see anywhere. Ben seared our lovely monkfish, served with roasted squash and asparagus and topped with squash seeds he had seasoned and toasted.
I didn't really grow up eating pork chops, I like them, I just never really had them so I never really make them. Plus, we have been eating a ton of scallops and fish and shrimp so when Ben made these pork chops last week, it tasted like one of the best things I've eaten in a while. He made a balsamic reduction with sage to glaze them, then made a black-eyed pea salad with tasso and I made some roasted broccoli which I will tell you about in a minute. It was all so earthy and rich and warm but not heavy at all. Make it. Don't skimp on the sage.
So, about that broccoli. The Wednesday Chef is beginning to be my favorite blog, I just want to be her and vacation in Italy at my mother's house, who lives there naturally, and take whimsical, nostalgic photos. This recipe is actually Melissa Clark's recipe, whose life I also covet because her weekly Times article always has her throwing together random things in a simple and elegant way. I loved this recipe, Ben and I both enjoyed the crisp bits of broccoli and extra lemon squeezed over top. Now I just roast the broccoli all the time, whether or not there's shrimp to go with it. I served this with a beautiful tomato tart with Gorgonzola, basil, chives and tarragon. You don't need a recipe, although you could certainly Google it and find one. Just make your pie crust however you make it, layer the ripest tomatoes you can find over it, sprinkle cheese, a bit of olive oil, salt and pepper and herbs and bake it.
Speaking of tomatoes, I read this article in the New York Times and who can resist the end of summer ode to tomato? I can't and since we were driving past a stand that boasted "Tomatoes for Sale that Actually Taste Like Tomatoes," well, I bit. I even went out and bought Robiola, which has a similar texture as Brie but tastes a bit funkier and while I liked it, I did not like the $29.99/lb price tag nor how it made my refrigerator smell. Sub Brie, you'll be fine. I also wanted to bake to tomatoes some, the recipe doesn't say too but they were just so JUICY! I would say to DEFINITELY drain the tomatoes, cut side down. Also, I found the butter to be strange and extraneous so I'll skip that next time. So I out the tomatoes and the chicken on a platter with some toasted baguette rubbed with garlic and oh, how that juice crept into all the shaggy bits of the bread was just otherworldly. I mean it, but I discovered some of the magic disappears as leftovers. Some things improve the next day, this does not, so invite some people over and sop up every bit of juice with every crumb of bread.
One more thing. I bought peaches that taste like peaches from the Tomato guy and made Smitten Kitchen's Peach Shortbread and it is amazing but be forewarned you might eat three pieces in one sitting. My changes:
-I used whole wheat flour instead of white. No one noticed and thus, the shortbread was obviously transformed into healthy food, no matter all the butter I used.
-I used four peaches and not two. I'm sure there is something to be said for a light layer of peaches but I like to overdo things.
-I toasted about a 1/2 cup of almond and chopped them up to add to the topping. I think you should too.
I didn't really grow up eating pork chops, I like them, I just never really had them so I never really make them. Plus, we have been eating a ton of scallops and fish and shrimp so when Ben made these pork chops last week, it tasted like one of the best things I've eaten in a while. He made a balsamic reduction with sage to glaze them, then made a black-eyed pea salad with tasso and I made some roasted broccoli which I will tell you about in a minute. It was all so earthy and rich and warm but not heavy at all. Make it. Don't skimp on the sage.
So, about that broccoli. The Wednesday Chef is beginning to be my favorite blog, I just want to be her and vacation in Italy at my mother's house, who lives there naturally, and take whimsical, nostalgic photos. This recipe is actually Melissa Clark's recipe, whose life I also covet because her weekly Times article always has her throwing together random things in a simple and elegant way. I loved this recipe, Ben and I both enjoyed the crisp bits of broccoli and extra lemon squeezed over top. Now I just roast the broccoli all the time, whether or not there's shrimp to go with it. I served this with a beautiful tomato tart with Gorgonzola, basil, chives and tarragon. You don't need a recipe, although you could certainly Google it and find one. Just make your pie crust however you make it, layer the ripest tomatoes you can find over it, sprinkle cheese, a bit of olive oil, salt and pepper and herbs and bake it.
Speaking of tomatoes, I read this article in the New York Times and who can resist the end of summer ode to tomato? I can't and since we were driving past a stand that boasted "Tomatoes for Sale that Actually Taste Like Tomatoes," well, I bit. I even went out and bought Robiola, which has a similar texture as Brie but tastes a bit funkier and while I liked it, I did not like the $29.99/lb price tag nor how it made my refrigerator smell. Sub Brie, you'll be fine. I also wanted to bake to tomatoes some, the recipe doesn't say too but they were just so JUICY! I would say to DEFINITELY drain the tomatoes, cut side down. Also, I found the butter to be strange and extraneous so I'll skip that next time. So I out the tomatoes and the chicken on a platter with some toasted baguette rubbed with garlic and oh, how that juice crept into all the shaggy bits of the bread was just otherworldly. I mean it, but I discovered some of the magic disappears as leftovers. Some things improve the next day, this does not, so invite some people over and sop up every bit of juice with every crumb of bread.
One more thing. I bought peaches that taste like peaches from the Tomato guy and made Smitten Kitchen's Peach Shortbread and it is amazing but be forewarned you might eat three pieces in one sitting. My changes:
-I used whole wheat flour instead of white. No one noticed and thus, the shortbread was obviously transformed into healthy food, no matter all the butter I used.
-I used four peaches and not two. I'm sure there is something to be said for a light layer of peaches but I like to overdo things.
-I toasted about a 1/2 cup of almond and chopped them up to add to the topping. I think you should too.
Tuesday, September 28, 2010
Jazz Mass and Satchmofest
Where else in the world does a city celebrate a jazz legend's birthday with jazz mass and a parade? I'd wager that no other city does it like New Orleans. I went to St. Augustine's for their annual jazz mass to honor Louis Armstrong back in early August. I got there 15 minutes before mass and it was PACKED! Treme Brass Band was the featured guest, how do you love that? The priest sang "What a Wonderful World." It was pretty incredible. Unfortunately, it was about 4000 degrees inside and while I don't quibble with anyone's right to wear or not wear deodorant, I am still kinda pissed at the girl standing next to me who chose NOT to and also chose to fan out her armpits right in my face throughout the service.After mass, there was s second line out front and all the way down to the Mint where, of course, the music played on and on all day. We sampled an organic daiquiri...
...watching DancingMan 504 work his jelly...
...and ended up at Mona's on Frenchman. I've never been to that location but it was just as good as the Banks Street location. Word to the wise; their iced tea is awful, it tasted like slightly minted water, which isn't awful sounding actually but it sho ain't iced tea. Hummus is hands down my all-time favorite, baba ganoush also wonderful. I thought their grape leaves and kibbeh were sadly lacking but the spreads and dips selection more than made up for it.
Thursday, September 9, 2010
Five Favorites
Some other New Orleans bloggers are listing five favorite food items so I thought I'd join in the fun.
-Perfectly pulled espresso
-Lemon ice
-Roasted beets, carrots, brussel sprouts and cauliflower
-Chicken livers with pepper jelly (OK, now I verging on whole DISHES that I like but if I'm going to have chicken livers, that's how I want them)
-Scallops
-Perfectly pulled espresso
-Lemon ice
-Roasted beets, carrots, brussel sprouts and cauliflower
-Chicken livers with pepper jelly (OK, now I verging on whole DISHES that I like but if I'm going to have chicken livers, that's how I want them)
-Scallops
Sunday, August 15, 2010
Yes, Please!
Oh joy! I had a successful day in the kitchen, which did much to assuage my wounded ego after yesterday's bread-making debacle. I sort of knew this recipe wasn't going to work, not enough liquid in the dough. I did read in the comments about a similar bread that also contained oats but this other version called for soaking the oats in water or milk. That seems to make a lot more sense. In any case, my bread was not good, not one bit, it did not even redeem itself once toasted and slathered with butter.
So today, I made this, which is one of mine and my papa's favorite summer recipes. I used scallops instead of bacon, still delicious but perhaps a scallop-bacon combo is in the future because there is no way that could be bad. Also, without consulting the recipe, I caramelized an onion, only to find out it wasn't called for but still quite good. I made the pesto with walnuts instead of pine nuts and just in case you were wondering, peeling blanched walnuts is a real pain in the ass.
And now for the piece de resistance. I made a pie. Rhubarb. And homemade vanilla ice cream. But the real star was the crust. I come from a long line of accomplished pie-makers so there's always that pressure. Plus, after my colossal bread failure, I felt like I needed to prove something to myself. Okay, well and to Ben too, lest he think I can't bake. I made this pie crust and oh LORD, it was on point, best pie crust I've had in...maybe ever. No, no, that couldn't be but it was outstanding, thank you Deb for being my ever-trusty consultant. In addition, I read Shirley Corriher's chapter about pie-making in her book Cookwise so I was feeling ready! The only change I made was to use half butter and half lard. Don't hate me. After all this consultation, I was worried about things not being cold enough, especially since who the hell makes pie, or bread for that matter, in New Orleans in August. I put my cubed lard, butter, flour mixture, bowl and rolling pin in the freezer 30 or 40 minutes before using it. I even put ice cubes in a bag and let it properly cool down my counter before getting into it. I would show you a picture but the rhubarb was kind of a weird, greenish color, not that pretty pink I like so much. While perhaps not picture-worthy, it's worthy of just about everything else, tender and flaky, ginger-scented rhubarb, cool vanilla, oooh my! I wish I could send a piece to my grandmother, I think she'd approve.
So today, I made this, which is one of mine and my papa's favorite summer recipes. I used scallops instead of bacon, still delicious but perhaps a scallop-bacon combo is in the future because there is no way that could be bad. Also, without consulting the recipe, I caramelized an onion, only to find out it wasn't called for but still quite good. I made the pesto with walnuts instead of pine nuts and just in case you were wondering, peeling blanched walnuts is a real pain in the ass.
And now for the piece de resistance. I made a pie. Rhubarb. And homemade vanilla ice cream. But the real star was the crust. I come from a long line of accomplished pie-makers so there's always that pressure. Plus, after my colossal bread failure, I felt like I needed to prove something to myself. Okay, well and to Ben too, lest he think I can't bake. I made this pie crust and oh LORD, it was on point, best pie crust I've had in...maybe ever. No, no, that couldn't be but it was outstanding, thank you Deb for being my ever-trusty consultant. In addition, I read Shirley Corriher's chapter about pie-making in her book Cookwise so I was feeling ready! The only change I made was to use half butter and half lard. Don't hate me. After all this consultation, I was worried about things not being cold enough, especially since who the hell makes pie, or bread for that matter, in New Orleans in August. I put my cubed lard, butter, flour mixture, bowl and rolling pin in the freezer 30 or 40 minutes before using it. I even put ice cubes in a bag and let it properly cool down my counter before getting into it. I would show you a picture but the rhubarb was kind of a weird, greenish color, not that pretty pink I like so much. While perhaps not picture-worthy, it's worthy of just about everything else, tender and flaky, ginger-scented rhubarb, cool vanilla, oooh my! I wish I could send a piece to my grandmother, I think she'd approve.
Tuesday, July 27, 2010
Chocolate Spice Sorbet
Last week when Mamma and I took refuge in Sucre from the unrelenting sun, I had a chocolate sorbet. Now, I like fruit sorbets because they are refreshing and light but really, if you want to get right down to it, I will take an ice cream any day over sorbet. But for some reason, perhaps the spice, this sorbet called my name. It was a rich, dark chocolate brown and now that I've tasted it, I don't think I'll ever look at chocolate ice cream the same. You see, the cream or milk or whatever dairy actually mitigates the flavor of pure, unadulterated chocolate sensation. Kind of like the difference between rich, full dark chocolate and its more insipid milk-chocolate brethen. So, there's the incredible punch of chocolate flavor. Then there's the spice. I was told the sorbet had cinnamon, cardamom and ginger and it reminded me an awful lot of those chocolate cookies at Christmas, you know, the ones with grape jelly and clove and light, white glaze topping? Is this a Buffalo cookie? An Italian cookie? Because people here don't seem to know what I am talking about. Too bad because that cookie is awesome, especially if you get someone who still uses lard to make them.
I could not stop thinking about this sorbet and this weekend when I stupidly bought an enormous thing of soy milk just days before going out of town, I decided to make my own with soy as a base. I used about 2 cups of soy milk, although water would be fine. Then I added a cup of sugar, a 3.5 ounce bar of bittersweet Perugina and 1/2 cup of dutch processed cocoa. By the way, Hershey's special dark costs $3 and this stuff from Holland cost $9, about which I was a bit put out but I sprung for it anyway. I added ground cardamom, ginger and grated nutmeg and cinnamon. Then a shot of vanilla and a shot of strong coffee to round it all out. Oh, a bit of cayenne and a pinch of salt for good measure. I love, love, love the flavor of the spice with the chocolate, I could eat this for the rest of eternity. Although next time I think I will skip soy and do water (even though it kept a sorbet-like quality, not dairy-like or creamy at all) and I will use fresh ginger, cardamom pods and some of those little, bright red Thai chiles. The ground spices gave good flavor but there was a slight murkiness or dustiness that I think I can avoid using fresh ingredients. Finally when I topped it all off with stewed figs last night, I knew I had hit the sorbet mother lode. Make this!
I could not stop thinking about this sorbet and this weekend when I stupidly bought an enormous thing of soy milk just days before going out of town, I decided to make my own with soy as a base. I used about 2 cups of soy milk, although water would be fine. Then I added a cup of sugar, a 3.5 ounce bar of bittersweet Perugina and 1/2 cup of dutch processed cocoa. By the way, Hershey's special dark costs $3 and this stuff from Holland cost $9, about which I was a bit put out but I sprung for it anyway. I added ground cardamom, ginger and grated nutmeg and cinnamon. Then a shot of vanilla and a shot of strong coffee to round it all out. Oh, a bit of cayenne and a pinch of salt for good measure. I love, love, love the flavor of the spice with the chocolate, I could eat this for the rest of eternity. Although next time I think I will skip soy and do water (even though it kept a sorbet-like quality, not dairy-like or creamy at all) and I will use fresh ginger, cardamom pods and some of those little, bright red Thai chiles. The ground spices gave good flavor but there was a slight murkiness or dustiness that I think I can avoid using fresh ingredients. Finally when I topped it all off with stewed figs last night, I knew I had hit the sorbet mother lode. Make this!
Sunday, July 25, 2010
Where is My Waistline Continued?
Where was I? Ah yes, Saturday, mid-afternoon. After Coquette we went to The Joint for some smokin' BBQ, just thinking about it is making me want some of their meltingly good brisket, especially that line of fat that rides along the top of each piece. After a cruise around the 9th Ward and a little down time at the house, we were ready to hit downtown for some live music. John Boutte was playing at dba and even though I think he is a primadonna, I also love hearing him perform. It was a great show, he made me chuckle, he made me tear up a bit and there was this incredible guy who came up and did this spoken word sort of piece using New Orleans street names to create a narrative that combined history and politics and other local tidbits. I should go take advantage of living in a city with such wonderful music more often.Sunday morning Mamma and I went to mass at St. Augustine's in the Treme. I'm sure I've been to mass here before but long ago and infrequently so it was interesting to see how it differs from Mass I am used to. Like the peace section, which went on forever, maybe a full 15 minutes! At Holy Cross, you'd wish peace and kiss cheeks with people in your pew and in those directly in front or in back but at St Aug's, people perambulated! They made their way! I went over to peace with an usher and she said "peace, my baby," which delighted me and people who couldn't get to you flashed the international sign for peace (two fingers). I found this both hilarious and endearing. Afterwards we went to Betsy's Pancake House, where there was plenty more "How we doing, my babies?" and "Everything all good, my darlings?" Oh, and two poodles getting amorous in the flatbed of a pickup truck across the street. Good, solid, breakfast entertainment.
I sent the adults off to the French Quarter to play while I went grocery shopping because Ben and I really wanted to cook for them, plus we invited my Louisiana family to join in. We have never cooked for others together, nor have we entertained in our new place and it could have been a mess but went off without a hitch. Except for the broken window but that's neither here nor there. Donovan now knows the difference between glass and plastic and thank god he didn't hurt himself worse, as he put his foot through a window and then pulled it back in with nothing more than a tiny cut on his foot.
Amy first arrived with Donovan and Neely in tow, Mamma and Greg got back and we all piled into the kitchen to hang out and have some wine before dinner. We made crawfish dumplings and charbroiled oysters to start. I was sad that I could only find Atlantic oysters. In fact, I'm so sad about it that I can't say any more except that they turned out very well, even though they weren't from the Gulf.
We also grilled drum and amberjack with chermoula and tzatziki to top it off, a hash of mustard greens, corn and potatoes, a salad with shredded beets, ginger-poached mirliton and dressed with a fig vinaigrette. Finally, for dessert, bruleed bananas foster over homemade lucuma-manjar ice cream. It was fantastico.
Here is my fireplace, appropriately decked out with a coveted shoe from the Muses parade and a picture of my grandparents. I like seeing Donovan and Neely's shoes there too.
It was a night I won't soon forget, some of my most beloved people in the world who rarely, if ever, see one another, it was very special indeed. And delicious of course.
Greg left the next day and Mamma and I were pretty low-key the rest of the time we were there. We went to the Creole Creamery for dinner (well, we had a salad first but who cares about that?). I had white chocolate-pink peppercorn, Sicilian pistachio (I think it had a hint of cardamom in it?), chocolate-cherry and....I don't remember but I liked them all. Mamma had a kinda over-salted salted cashew chocolate but her other flavors were good, especially the lavender-honey, which is one of my favorites.
We also went to Lafayette Cemetery, shopped around the cuckoo crazy antique store on Magazine where you never know what you will find and ended up at Sucre for more cold treats, it was HOT! Then I had to bring my mamma to the airport, which was sad but luckily I get to go home this weekend so parting wasn't too hard. See you soon Mamma! See you soon Buffy and wings and pizza and chicken finger subs! Chiavetta's and sponge candy and chocolate-vanilla twists at the Custard Corner!
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