Thursday, April 30, 2015

Birthday Cake

My 11 year old daughter made me this cake for my Birthday...She has become a wonderful Baker!

Friday, April 24, 2015

100 have you tried list

the items underlined and italic are items I have tried.

1. Venison - grew up on this and I love it
2. Nettle tea
3. Huevos rancheros 
4. Steak tartare
5. Crocodile - does alligator count? 
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush - I do live right next to Dearborn MI after all.
11. Calamari
12. Pho - I have many very close dishes but not this exact one
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes - grew some this year
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Partridge 
31. Wasabi peas - I have had Wasabi with my sushi, is that the same thing
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float - ginger ale floats are great too
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects 
43. Phaal
44. Goat’s milk - Grew up on this, took years to be able to drink cow milk
45. Malt whisky from a bottle worth £60/$120
46. Fugu- I don't know how to do strick through on blogger so I will just state it - nope, not worth it.
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut - every friday when I worked
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer - is on the menu this week as a matter of fact
55. McDonald’s Big Mac Meal - I at one time worked at MickyD's
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake - a good friend used to own an elephant ear cart, she made good money.
68. Haggis
69. Fried plantain - I have made this
70. Chitterlings, or andouillette
71. Gazpacho - I have made this
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill - several different kinds
76. Baijiu
77. Hostess Fruit Pie - It gave me a tummy ache
78. Snail 
79. Lapsang souchong
80. Bellini
81. Tom yum - oh yeah I think all the shel fish would kill me
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash - both kinds
88. Flowers
89. Horse - nope but I have had moose
90. Criollo chocolate
91. Spam - oh yeah baby
92. Soft shell crab-swelled up like a balloon, with hives
93. Rose harissa - if this is the same as harissa then yep, thanks Warda I do love it so.
94. Catfish - not much of a fan
95. Mole poblano
96. Bagel and lox - I made lox last week
97. Lobster Thermidor
98. Polenta - since I was a kid
99. Jamaican Blue Mountain coffee - best coffee ever
100. Snake

Tuesday, April 14, 2015

Beef and Cabbage Stir-Fry


This is just a quick recap of what I made for dinner last night, I do not want to forget what I did because everyone loved this dish.  There are no measurements because, truth be told, I don't really measure.


10 oz beef.  I just got the beef steak that was on sale.
soy sauce
rice wine
brown sugar
Korean garlic chili paste
Vegetable Oil
1 T. grated ginger
1 large onion, thinly sliced
2 cups cabbage, thinly sliced
1 carrot, cut into matchsticks

Cut the beef very thin and if the steak is thick cut again to make almost matchsticks out of the beef
Marinate the beef in enough soy sauce, rice wine, brown sugar, chili paste, and ginger to cover

stir fry the onion, set aside
stir fry the cabbage, set aside
stir fry carrot, set aside
drain the beef and set marinade aside
stir fry the beef for about 2 minutes, until cooked about 2/3rd s of the way through, set aside
add the marinade into wok and cook until bubbling.  add all the set aside ingredients into the wok and cook to mix well with the sauce and all is heated through.
Serve with steamed rice.

I would like to try this with a little plumb sauce added to it as well.

Sunday, November 23, 2014

Winter Kale Salad with Squash


I went to a local Deli that I had recently discovered and they had a winter kale salad on the menu that I fell in love with.  Unfortunately, it was a seasonal and short lived item in the menu so I had to recreate my own version and I think mine is even better.

Salad
1 small Butternut squash
1 tablespoon butter (or olive oil)
salt & pepper

1/2 cup 5 grain mix* cooked to package directions

2 cups chopped kale
1/3 cup fresh chopped parsley
reduced fat blue cheese to taste
1/4 cup mixture of sunflower seeds and pumpkin seeds**
2 tablespoons home made vinaigrette 

Peel the squash and cut into 1/2 inch cubes.  Add the squash to a saute pan with the butter/oil,  season with salt and pepper, and cook covered over medium heat stirring occasionally until just tender but not mushy and falling apart. 

Clean and chop kale and parsley and toss with vinaigrette.

Layer greens, squash, blue cheese, seeds, and grains in a bowl respectively.  Enjoy 

Vinaigrette
I a small mason jar add 
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon mustard of choice
salt & pepper
Place lid on mason jar and shake up the dressing.

* The 5 grain mix I use has spelt, barley, rice, Kanut, and oats
**I actually used Good Sense Dietary snack mix that has sunflower seeds, pumpkin seeds, cashews, almonds, and raisins. 


  

Friday, May 30, 2014

Balsamic Glazed Pork Loin

6 4 oz. pork loin chops
1/3 cup balsamic vinegar
3 cloves garlic, minced
1 teaspoon thyme
salt and pepper
1 tablespoon brown sugar
oil

In a small pan heat vinegar then add brown sugar, garlic, thyme and a little salt and pepper and cook for a few minutes until the sauce reduces slightly.  Set aside.
salt and pepper the pork, add 1 tablespoon of oil to hot saute pan.  Cook pork chops until browned on both sides and almost cooked through, add the sauce and cook pork in sauce for a few minutes until glazed and the pork is done to your liking.  we like ours medium well, not a follower of the cook pork until leather mind set.

Tuesday, May 27, 2014

Asparagus and Morel Tart

Store puff pastry brushed with egg and cream and topped with home grown asparagus, morels, and Parmesan cheese.  This was good but the other one I made like this but with caramelized onion was better.  Yum.

Monday, May 26, 2014

A new bathroom!


There is only one way to explain the bathroom before, brown, Brown, BROWN.  I was not a fan.





Hubby and I got to work to make the bathroom bright, all I could think was I wanted a bright bathroom, the opposite of what we had before!  Painted the brown ceiling white, the brown walls gray, replace the brown sink and toilet to white, and had a company come and for $265 had the ugly brown bathtub refinished in white.  I am so happy with my new bright bathroom.  however, we did not go to the expense of replacing the brown tile.






Sunday, May 18, 2014

Morel Menu

My daughter and her friend found a mess of large Morels (73)  last weekend so the menu this week is all about those wonderful mushrooms.


  • Morels and scallops 
  • Morels over steak
  • Morels in a cream sauce with linguine 
  • Morels in puffed pastry with bacon and caramelized onions  
  • Morels with chicken breast 

Tuesday, April 1, 2014

Menu



~Baked Buffalo Chicken Wings
~Pork with Cherry Port Sauce
~Ramen Noodle Soup Loaded with Veggies
~Chicken Sausage and Peppers with Polenta
~Chicken Baked in the leftover Sausage and Peppers Sauce

Friday, March 14, 2014

Menu


Sunday, March 9, 2014

Potatoes and Green Beans


1 pound green beans, trimmed
1 pound young potatoes or 4 large potatoes but into chunks
1 tablespoon minced garlic
4 strips thick bacon, cut into chunks
Salt and Pepper
some stock or water


Add Bacon and potatoes to a heated (over med heat) saute pan, season with some salt and pepper.  As the fat renders off of the bacon it should help the potatoes to start to cook and brown.  If browning too fast and potatoes are not getting soft add a little stock or water to pan and cover so that the potatoes will steam.  when the potatoes are almost tender add the green beans and garlic and stir them in, if needed add a little more stock.  Cover and cook until the beans and potatoes are at your desired tenderness.

Served here with Pork in a Tarragon Mustard Sauce.