Wednesday, February 16, 2011
Monday, September 7, 2009
1 1/2 Tbsp Smoked Paprika (can be hard to find, but I have gotten it at whole paycheck)
1 Tbsp Cumin seed (toasted and ground or pre-ground)
1 Tbsp coriander seed (toasted and ground or pre-ground)
2 tsp Dried garlic (or garlic powder if no spice grinder available)
2 tsp Dried onion (or onion powder)
1 tsp Ground white pepper
1/2 tsp Ground black pepper
1 Tbsp Oregano (Leaf or powder)
1/2 tsp Cayenne pepper (or more if you like it spicier)
Add salt when you put on your meat to your taste
Monday, August 31, 2009
Ahi Tuna Poke with Sesame crackers and spicy garlic mayonnaise
Ahi tuna, diced (got my inspiration for this from the islands)
Macadamia nuts, toasted, lightly crushed
Green onions, diced
Sesame seeds, toasted
Chili garlic sauce
Mirin-Sake butter poached fish with Garlic Soba Noodles and Ginger fried Broccoli
Mirin (This is a gread way to cook delicate fish like halibut)
Garlic Head, roasted
S and P
Green onions, sliced
Black sesame seeds, toasted (these can be harder to find, but add a nice color contrast to dishes)
Broccoli (I like to use the stems and florets)
Upside Down Fig Tartlets with Cardamom whipped Crème Fraiche
Crème Fraiche (whipped with cardamom seeds and sugar)
Puff dough (I found a good product at wholefoods that doesn't have transfats)
Tuesday, August 4, 2009
3 Valencia oranges
1 Shallot, minced
4-5 Fresh thyme sprigs
1 Bay Leaf
1 Tbsp Extra virgin olive oil
Salt and pepper to taste
1 tsp Dijon mustard
1/2 C Extra virgin olive oil
Juice the three oranges.
Set a skillet on medium heat and pour in the EVOO. Then add the minced shallots, thyme sprigs and bay leaf. Lightly sweat for a few minutes to soften up the shallots and reduce heat to low. Sprinkle in just a little salt. Pour in the OJ. Slowly simmer the juice, stirring periodically, until slightly reduced. Remove from heat. Strain into a measuring cup; try to shoot for about 1/4 C to 1/3 of strained liquid.
Pour the strained juice into a glass mixing bowl. Add the Dijon and then whisk in about 1/2 C of Extra Virgin olive oil. Mix in the fresh parsley. Taste for seasoning. Add more salt and pepper as necessary.
This recipe is great on roasted Beets for a salad or drizzled over grilled halibut. But play around with it and try it on all kinds of stuff. It's easy and yummy to make!
Wednesday, July 29, 2009
Tuesday, July 21, 2009
2 15 cans of garbanzo beans, drained, rinsed (you can make your own fresh, but I can't tell a difference and canned is a big time saver)
1/4 C Tahini (toasted sesame butter, usually you can find it near the peanut butter)
zest and juice of one lemon
3 cloves garlic to taste
Salt and pepper to taste
Extra virgin Olive oil
- Fill a medium sauce pot with water and bring to a boil. Carefully add frozen edamame to boiling water and cook following the directions on the bag.
- While you cook the edamame, place tahini, garlic, lemon zest, lemon juice, and drained garbanzo beans in a food processor with the blade attachment.
- When the edamame are tender remove from heat and use a slotted spoon or spider to remove the edamame from the water and transfer them to the food processor. Reserve the cooking liquid for later.
- Puree all ingredients in food processor and make sure to periodically scrape the sides. Season with salt and pepper to your personal taste, but remember that when it's cool/cold, you'll notice the saltiness less.
- At this point add the reserved edamame cooking liquid and Extra virgin olive oil to adjust the consistency to your desired thickness. When the hummus cools, it slightly thickens, so I usually make it a little looser than I think It should be. Use your own taste and preference here.
- Puree some more. I have found that even with a powerful and sharp food processor this can take some time to achieve the smooth texture of a nice hummus. So expect some serious pureeing and stop when it's the texture that you like.
- Check the seasoning and consistency one last time. Add more salt, pepper, tahini, or cooking liquid as you like or need and puree some more.
- This recipe usually makes enough for me to fill up three 2 cup plastic tubs and it easily freezes with nice results.
Red Pepper Hummus:
Follow the same ingredients and directions as the edamame hummus but omit the edamame and instead add on 12 jar of fire roasted red bell peppers that have had their juices strained. This one is actually even easier since you don't have to cook anything. Just put everything in the processor and go for it.
Don't forget that hummus is personal and forgiving so play around with the amounts. If you like it garlicky use more and always use fresh when you can. Add or subtract the tahini if you like the tang. You get the picture.
Both hummus' make a healthy dip for vegetables. We like to use zucchinis, broccoli, snap peas and bell peppers.
Get some pitas or naan bread and dip that stuff too. The hummus is even good with blue corn tortilla chips. I found that out when I ran out of pitas ;-).
I had originally heard about Beast after reading an article about women chefs with wonderful restaurants around the country. Since I am a Portland, OR native I thought that a visit would be in order on my next visit home.
My Mom set up the reservation for the three of us on a Wednesday evening. Beast has two seating's nightly; the first seating is at 6pm and the second is at 830pm. We opted for the earlier seating because I don't like to eat that much food that late. Upon arrival we were sat at our table with six other people. At the other table there were sixteen seats as well. This is community fine dining; once everyone arrived they promised to start serving the food. The menu is simple; six courses are served for $52 and add wine tasting to each course for $35. That's it. No exceptions. No requests. The menu changes each week. Perfect.
The Menu from July 15th, 2009 with wine pairings followed by my opinions and insight:
Chilled Cream of Carrot Soup, Nasturtium Salsa Verde
Domaine D'arlot Nuits-St Georges La Gerbotte Blanc-2005
Les Vins Contes Gama Sutra-2007
The duck was our favorite dish of the evening. After a long braise with red wine and spices, this leg came out exceptionally succulent; almost like a baby back rib. The spices on the duck were reminiscent of an "urban" bbq sauce; salty, sweet, and tangy. We were left with the buckwheat crepe filled with spinach to sop up all the lovely sauce. Everyone at our table was itching to the lick the plate.
The wine was quite interesting as it was an old vine Gamay grape from the Loire valley of France. I thought that it reminded me of tart sour cherries on the palate and had nice acidity to cut through the richness of the duck. Definitely an interesting wine and a nice pairing.
Shaved Fennel & Cherry Tomato Salad, Parmesan Crisps, Nicoise Olives & Mint, Lemon Vinaigrette
Texier Brezeme Cote Du Rhone Villages Blanc Pergault-2006
I really liked getting a nice crisp, and refreshing salad after some rather heavy courses. This course was simple but with a great combination of flavors. The keys were the mint and Parmesan crisp as they played off the tartness of the tomatoes and the subtle licorice notes of the fennel. The wine accompanying this course was Roussane from the Rhone and enhanced the herbal qualities of the mint and the earthiness from the Parmesan.
Selection of Steve's Cheese, Anise and Fleur De Sel Shortbread, Poached Fruit, Candied Hazelnuts
Domaine De Roally Vire-Clesse-2007