Thanksgiving!

I've only been in my apartment since the middle of September and I've already hosted my first holiday! It was a small gathering, after all it's not a terribly large apartment, but the feast was grand!

Pre-dinner Table Set Up

Appetizers ... yummo!

Dinner is served!

I delight in cooking for others!

I love to cook.  We've established this already, no?!  I love to try new things ... also established ... even if I'm trying something new when company is coming, yet again an established 'fact' about moi.

But you know what, cooking for yourself - though a delight for sure (if you like cooking) - pales in comparison to cooking for others.  Sharing a meal with family and friends is such a great feeling.  I know I'm sounding like a giant dork right now (and I am one...) but it's true.

One of my younger cousins was staying with me for a few weeks, while he searched for an apartment, and there was something very satisfying about coming home, cooking dinner and then "calling him" to the table to share the meal.

Plus, all the fun and fancy kitchen items that I own are more fun to use when others are around to see them and share in their use - like eating a good guac out of my molcajete for example.

At the moment I am working on my Thanksgiving Menu.  It'll be just me and my folks at my place, so though the portions need not be large, it's not Thanksgiving without the staples...I'm sure more Turkey Day Posts will follow.

Banana Bread French Toast

One of the things I love about loving to cook, is talking with others who also love to cook.  Often these conversations result in my obtaining new ideas and recipes.

At work on Friday, joking about my two banana breads and not wanting either one to go bad, a co-worker suggested making Banana Bread French Toast.

So, I tried it this morning...

Banana Bread French Toast

With a little sprinkle of cinnamon on top ... I must say, it is a delight.  So if you like Banana Bread and French Toast, it is certainly a breakfast (treat) dish to try.

Banana Bread

Every time I have banana's that begin to turn I grin because it means I will soon be making Banana Bread.  Easy, quick and delicious!

Tonight I had enough Banana's to make two loaves - thank goodness I have two bread pans ...

It was the first time that I baked any type of bread in my oven since moving into my apartment, and that, combined with one slightly smaller bread pan than the other ... well the smaller one is the one I cut into and had a piece from it.  Very tasty, but I think perhaps a little over done - not super dry - but not as moist as many of my Banana Bread's in the past have turned out.

And that my friends, is all ... I'm sleepy.

"Mead-ow"

Yeah, ok so my Dad and my Bro are the "full-time" brewing machines - creating Darsky Brew's (Dad) and Barking Spider Brew's (my Bro)...but that doesn't stop me.  I have helped my father brew several of his beers, and then he helped me to brew my meads.  Two years ago we brewed a dry mead and called it HogsMead.  It was very good, and very potent.  But I was looking to make a sweet mead ... so I tried again.

18lbs of Honey (plus a few other ingredients) and a few months later we have "Mead-ow" a delicious sweet mead!

You can see, in the glass, that the clarification process went well - and that was between the second and third raking's with the fourth and final racking when I bottled it.  :)

If you're interested in trying it out ... I hope you know me, 'cause I'm not about to simply up and give it away to Joe Schmoe.  Hahaha...

But for real, the day I bottled it several family members tried it and all who did really enjoyed it!  I'll be sharing a bottle with some folks at work tomorrow, we'll see what they think.

Wasapea Encrusted Salmon

You heard me, Wasapea Encrusted Salmon!

Ingredients:
Salmon Steak
Wasabi pea's

How to make it:
Sprinkle a bit of fresh crushed black pepper on the salmon steak. Crush the wasabi peas (I've now officially used the mortar and pestle that I have owned for a few years) and then press the salmon steak on them, coating it as you would bread crumbs onto chicken (only you don't need any egg mixture).  Pan sear the salmon briefly, on both sides, on the stove top.  Then place the steak in the oven and bake for 15-20 minutes.

Take it out.

Eat it.

Enjoy it.

Crispy and fabulous!

It's not nearly as "wasabi" as I thought it would be, no sinus zingers.  In fact, next time I make it I think that I will add a little more to the spicing.  Perhaps a bit of actual wasabi paste on the steak before pressing it into the crushed wasabi peas.  I also think that I might try a little lemon juice in the oven portion of the cooking.

It was served with rice and steamed broccoli.

It was TASTY!!!!

Pepperoni Sauce

Mmmm...mmm...gooooooood!

A friend of mine gave me a sample of the Pepperoni Sauce that he made and it is darn good.  Now I need to acquire the recipe myself so that I may pass on this tasty morsel to others.

Thanks Gregor!

New Kitchen

Ok, that title is not nearly as exciting as it sounds!  I did not build a new kitchen, what I got was an apartment and so I am getting used to MY new kitchen.  I am happy to say it is all unpacked and everything weathered the 6 year stint in my parents basement (while I studied in London, returned to the states and proceeded to search - sometimes "desperately" - for work).  Having been in my parents (FABULOUS) kitchen for the past few years my cooking-dance routine needs a bit of time before it is once again refined.  Remembering where I put everything is amusing ... seeing what my kitchen "lacks" has made for a rather long list of "wants" ... and while it doesn't have very much counter space, it is actually quite large.

Ahhhh...old friends I have missed you!  :)

And once I get my act together - internet is not yet working in the apartment - I will update all these posts that are still missing their photos to go with the words.

Cherry Pepper Poppers

Going on a whim I recently made Cherry Pepper Poppers - stuffed with hot ham and cheese, some were stuffed with Feta and the others with Mozzarella.

Then I sprinkled them with olive oil and dried basil and freshly cracked pepper.

They were tasty. 

And spicy.

And next time I think I would put them in the oven for a bit - before stuffing them - to soften the peppers up a bit. 

Dinner Party Chef (?)

So I've been thinking (I know, I know, look out world ...) and I think it might be fun and interesting (and ok, of course it has a potentially lucrative component to it as well) that it could be cool to market myself as a dinner party chef.

I don't want to do big things, I don't want to become a real caterer.  But I do think it could be cool to cook a good meal for someone who wants to throw a dinner party and doesn't want to do the cooking themselves.

What do you think?

First on the list of "how does one achieve such a goal" ... well, I think that would be to design a menu and a price guide.

So, stay tuned for just that ...

Beef Jerky, and then some ...

How many types of jerky are out there???  A lot!  How many types of jerky have you tried?

I know that I've had:

Squid Jerky
Emu Jerky
Salmon Jerky
and of course, Beef Jerky

Guacamole

For about a year or so I've owned a traditional Mexican Molcajete for making Guacamole.  Here is a photo of what it looks like when made - without cilantro cause mi madre is not a fan of the cilantro...and it's damn tasty!  (photo to come)

Cakes ... Cupcakes ... FROSTING!

I do love to bake!

So...I recently bought some of those fun frosting (pastry) tips for baking and used them when making my sisters Bridal Shower Cakes/Cupcakes.  I'd never used them before, and I've gotta say, for the first time and "under the gun" frosting the morning of the shower I think the cupcakes came out looking pretty darn good!  :)

Anyhoo, here are two photos that show them though I need to get the ones my mom took that really showcase the cakes...

Are you daring enough to cook something new when you're having guests?

Well, are you?

I'vd heard that you should "never" cook a new dish when you are having guests.  What if it doesn't come out well?  What if it takes more time and you're guests are waiting around, or less time and you're guests haven't even arrived?

I can not tell you how many times I have broken that "rule"!!!  And it's never been a problem.  With all my rule breaking, I've never made anything that those who were eating it didn't like.  (That's a bit of an awkward sentence, makes sense to me though, so there!)  In other words, I've always gotten two thumbs up on the things I've cooked - be it first time dishes or something I've made a ton of times.

Come to think of it, there is only one dish that I can recall cooking that I wouldn't eat, and I wasn't having any dinner guests, phew!  I was concocting my own pasta dish and as I got to the seasoning portion - cooked pasta with butter and some seasonings - well I opened a jar of parsley and went to sprinkle a bit on the pasta ... oops ... the sprinkle top was off and I wound up dumping basically an entire jar of parsley into the pan.  Um, it tasted like I was eating hay ... YUCK.  I totally dumped that pan of pasta out!

But I digress...I am not a perfect cook (last night I killed the rice, letting it boil over so that the right amount of water wasn't absorbed)...but I am a pretty darn good cook (I also made some delicious baked Salmon last night).  I guess what I'm saying is that I don't feel the need to follow the "don't cook something new rule".  I love trying new things and I love sharing the new things I'm trying with others.

Don't get me wrong, I also love to cook things I know I'm REALLY GOOD AT ... showing off my talents.  And though I've only thrown one dish out in my life, some of the things I've made were not perfect - even if they still tasted good!

So ... try something new ya'll!  And enjoy.  And Happy 4th of July!!!

And that is all...for now.

Edamame Salad from Gregor

My friend Greg told me about an Edamame Salad that he made, and said was delicsh, so I will have to give it a go - in the very near future.

Edamame
Shallots - chopped
Feta Cheese
Olive Oil
Fresh Lemon Juice
Salt and Pepper

Or at least that's what I think he said re: ingredients.  At any rate that, and or a variation of that sounds super tasty!!!  :)

Freeze Fresh Herbs in Olive Oil ... Use Later

I just read this mini article on the space of face about freezing fresh herbs in some olive oil - use an ice cube tray or something like that - and then toss them into the frying pan when you want/need them.  AND you're not wasting fresh herbs - or letting them spoil in the fridge.

Sounds like something I will be trying!  :)

Pulled Pork for Father's Day!

I co-cheffed - or I guess I was the sous chef for - my Dad's Father's Day Dinner today.  PULLED PORK!  Actually it was the first time for Mom and I, and it was a.) easy and b.) super tasty!!!!

We used a recipe that she found online - which starts out with a rub on the meat and ends in pulled pork heaven.  And it's really very easy, slice onions and place in crock pot, rub meat and place on top of onions, pour vinegar/spice mixture over meat.  Slow cook for hours.  About half an hour before pulling it you add more of the vinegar mix, cook for another half hour.  Remove pork and pull, remove onions and save, discard juices.  Once pork is pulled add onions and pork back into crock pot, add final bit of vinegar mix and bbq sauce (an entire container) ... stir ... put on a bun and ENJOY!!!

I took a photo which I'll upload eventually ... and I might spice up this entry later too ... but for now ... Happy Father's Day to my Daddio, THE ORIGINAL STOMACH ON A MISSION!

(And Happy Dad's Day to all you other Dad's out there too ... and a be-lated Happy Mum's Day to all you Mother's out there as well, including my awesome Head Chef Musher!!!)

Coffeeeeeeeeeee!!!

When I was, oh I don't know about 2 years old or less, I was curious about those beans Mom was getting at the grocery store.  Curious enough that she handed me one, I popped it into my mouth and sucked it dry!  :)  I heart coffee!!!  Perked coffee - in a real percolator - reminds me of visiting Mimi and Granddad's when I was a kid!  (Isn't it fascinating what memories certain scents will evoke?!)  


There are many ways in which one can prepare coffee - literally meaning the type of coffee pot one is using - and  I've not found one yet that I don't like.  


I have successfully made coffee in:
"Regular" Coffee Pots
Percolator
Espresso Machines
Italian Espresso Pots
Ibrik's / Briki's (Turkish/Greek) Coffee Pots


What are those glass coffee pots that look like they could be a vase?


Irish Coffee (Hot Black Coffee with Whisky)
Coffee with Bailey's Irish Cream
Espresso with Grappa 
Mexican Coffee
Coffee with pretty much any alcohol that's around and open! 

I love a good espresso with a twist of lemon!  I love Greek Coffee (very finely ground coffee that settles to the bottom of your mug and looks like mud)!  I love a good cappuccino, latte, Americano, cup-o-joe!  I love iced coffee, especially in the summer!  I will even use "yesterday's" coffee that's still in the pot for an iced coffee - but only that, no re-heating for me!

Coffee coffee coffee...I'll drink it black, with milk, with half and half, with creamer (I do not, will not put sugar in it - ewwwww) ... I will drink it here or there, I will drink it anywhere!  :)

And that, for the moment, is all I have to say about that!

Fun Kitchen Gadgets

Ok, if you're a serious - or even semi-serious - or let's face it, even if you're simply a person who LOVES to cook, then you probably have some pretty fun kitchen gadgets.  

Like many women out there I could go broke in a shoe store or buying new clothes or hand bags, but I LOVE KITCHEN STORES!!!!!  If I don't have any money that I "could" spend then I should NOT not not go into a kitchen store ('cause you know I'll buy something anyway...)!

But I digress, this post is about the sweet kitchen gadgets that I have purchased - or someone who knows me - and that I love to cook - has gifted me.  
(I do love presents!  Feel free to send me one any time!)

#1 "The Garlic Zoom" 
~a tiny little two wheeled gadget that has rotating blades on the inside so that when you place a clove (or cloves) of garlic into it, close the top and wheel it about the garlic minces with out your hands getting sticky.

#2 Onion Slicing Finger Guard
~while I do not actually own one of these I bought one for my Mum one year - as she said she wanted one - and I have attempted to use it.  mayhaps it is simply because I don't "try to use it" often enough, but I have yet to find it any more helpful than simply cutting up an onion.  ANY ONE OUT THERE USE ONE AND LOVE IT???

#3 Microplane's
~super sharp, super awesome graters / zesters etc... perfect for many tasks in the kitchen!  (Can I just tell you that since moving into my apartment I've realized how much I used my parent's microplane and this makes me WANT one of my very own, like now!)

#4 A Salt Pig 
~Now here is an item I do not own and REALLY want.  I love using coarse salt in my cooking and without a salt pig on the counter - with said salt inside it - I have to go into my pantry every time ... ok, obviously this is not a big deal, but I love the ability to be in the midst of cooking something and there is the salt pig ... pinch of that and viola ... ok, now I'm just rambling.  :)  Anyone wanna buy me a salt pig?

~I will update this from time to time...as I use/remember gadgets that I have or want and acquire!  :)

What kitchen gadgets don't I have that you LOVE!?!

Veg Packs

What are VEG PACKS you ask?  Well ladies and gents today is your lucky day as I will now inform you as to what veg packs are!

A.) Veg packs are delicious!
B.) Veg packs are a summertime delight!
C.) Veg packs are cooked on the grill.
D.) Veg packs are ridonculosly easy to make!
E.) Veg packs ROCK!

Ingredients:
Potatos
Carrots
Onions
Butter
Garlic Powder (non-traditionally made one could use actual cloves of garlic)
Salt and Pepper

How to prepare:
Peel potato's, carrots and onions.
Lay out a 10x10 inch square (or larger) piece of tin foil for each person eating (in other words, Veg Packs are individual baby)!
Place a bit of butter in the middle of each tin foil square.
Cut chunks of potato in the middle of each tin foil square, followed by carrot chunks and onion chunks (CHUNKS FOLKS, CHUNKS).
Place a large piece of butter on top.
Sprinkle with garlic powder (or place whole garlic cloves in each).
Add salt and pepper to taste.
Close tin foil around each pack - making a nice little set of veg packs.
***Label with a permanent marker if they differ in any way per individual.

Place on grill and cook for 45 minutes or so.

When done.  Open, and enjoy!  Your bottom dwellers will be nice and "blackened" on the bottom.

YUMMO!!!

Pre-Cooked and ready to go...

 Cooked and ready to eat...

I am quite certain that you could put any veg in the pack that you would like, though this is what I would consider to be the "traditional veg pack".  Perhaps next time I make them I will be a bit adventurous ... me thinks brussels sprouts and turnips would be a grand addition!  :)

Cucumber Salad

This is the Cucumber Salad I make the most:

Ingredients:

Cucumber(s)

Onion

Mayo

Vinegar

Salt and Pepper

How to make it:
-Peel cucumber(s) slice in half the long way and then slice (thickness to your liking) both halves and place cucumbers into serving bowl.
-peel and slice onion and add to bowl with cucs.
-add mayo (about 1/4 cup)
-add vinegar (about 1/8 cup)
-add salt and pepper to taste
-mix and serve

*As with any dish you make adjustments should be made to your taste buds (how liquidy do you want it etc...).

ENJOY!

"Scrapple"

I have no idea if I have spelled that correctly or not ... but I do know that I tried it the other morning.  I had never heard of it before two days ago when I tried it for the first time.  My folks used to get it "a lot" when they lived in Pennsylvania and as I was very small when they lived there I don't recall it.

Scrapple is created from the "scraps" of pork that - I gather - a butcher has and someone - way back when (and when exactly is way back when?  well i haven't the slightest clue) - decided to put them all together (they are all bits of pork after all) and created another form of breakfast meat.  Phew ... that sounds, um appetizing now doesn't it?!  Ha ha ha!

The bits of meat are combined with corn starch (I believe) to hold it all together.

Apparently my Stomach on a Mission Daddio's Dad used to eat it and love it and passed the love onto my father.  So we had it the other morning with our eggs and toast.  You de-container it and slice it and cook it on a bit of oil the way you would a breakfast sausage - it gets a bit crispy - and to my taste buds it is really similar to breakfast sausage in taste.

Not bad.  Give it a try at some point.

Summer Time and the SALADS are easy...

10 Points if you know the song I'm referencing!  :o)  And Happy Memorial Day to All!

Now, summer time means BBQ's (I love me a good bbq, grilled meats, salads, "favorite beans" and beer ... mmm) and BBQ's aren't "real" unless those staple salads are there!

Staple summer time salads for me are:

Potato Salad

Tomato Salad

Cucumber Salad x2

Three Bean Salad

Coleslaw

Rice Salad

Beet Salad

(have I forgotten any???)

I love that everyone makes these salads differently - though mine are THE BEST of course!  :)  And my salads are pretty much identical to my mother's - she is the one who taught'em to me after all - and yet, we still do some things differently.

Which one shall we begin with ... ???!!!  

POTATO SALAD

Potato's

Eggs

Carrots

Celery

Onion

Mayo

Spices: parsley, garlic powder, salt & pepper, paprika

HOW TO MAKE IT:

Cook potato's and eggs in a large pot of water until a fork slides easily into potato.

While potato's and eggs are cooking finely chop carrots, celery & onion (as much or as little as you would like) and set aside.

When potato's are done drain and let cool a bit - peel skin off of potato's while they are still hot/warm - whatever your fingers can handle.  (If you use baby red potato's leave skins on, but clean them before you cook them.)  When peeled cut into 1/4 inch sized bites and put in large serving bowl.

Peel and chop egg and place in bowl.

Add chopped veg.

Add mayo - to taste/consistency.

Add garlic powder, salt & pepper and parsley.

Stir.

Sprinkle a little more parsley on top as well as paprika.

Serve and devour!

*Interestingly I find that most summer salads taste EVEN better when they've been allowed to sit in the fridge a bit (or the next day as left overs).

How is your potato salad different than mine?

Easter Dinner 2012

Ok I've slacked a bit since getting a full time job and all that...time to do a little catch up and keep this blogity blog going!

So, step into your time machines folks 'cause we're going back to April 8th 2012 to say Happy Easter Everyone!

This is the first time in 33 years that I have cooked Easter Dinner and it included three firsts for me!

1.) Baked Ham - truly, the only other ham I've ever cooked was soaked in Guinness (um so good).
2.) Quiche - first time I've ever made one, ok ok ok, I used store bought crust.  To be fair, I didn't know I was making them until Easter morning...vegetarians...but I digress, I LOVE QUICHE and they are so freaking easy to make!!!
3.) Raisin Sauce - this is served with the Ham and it is soooooooooooooo good!  It's something Mimi - my Dad's mother - used to make whenever she made ham, well special occasion ham 'cause let's be honest folks, a trip to Mimi and Granddad's always included baked ham!  It takes a while because you have to keep it on the stove and stir it so it doesn't burn for quite some time while it thickens, but damn is it tasty!!!  (Inquire within for the recipe!)

So, below you will find the menu and some snapshots of the food!  I do believe all who ate were very happy with these tasty dishes!  :)

Menu:

Ham

Raisin Sauce 

Greenbean Casserole

Steamed Asparagus

Scalloped Potatoes

Asparagus & Cheese Quiche

"Orange" Jello Shot Slices (with VODKA)

Photos of my efforts...

The Table is Set

 Scalloped Potatoes

 Asparagus & Swiss Quiche

 HAM

 Greenbean Casserole

 Raisin Sauce

 Orange Jello Shots

 I'm looking a bit crazed here ... and I haven't even started to eat them!  :)

Mocha Cream Cake

33 Variations Birthday Recipe #2 - Mocha Cream Cake

Oh yeah!!!


The history:
This is a cake that my grandmother (who I called Mimi), my dad's mother, made for my granddad and thus my father had it while growing up, loved it and then she would make it for him too.  So when my folks got married my mother got the recipe so she could make the cake sometimes.  In our house growing up, this tended to be made in the month of April - or at least in early spring - for either my dad's birthday or for Easter.  This was the recipe my father gave to me for my 33rd Birthday!


Yesterday was the first time I've ever made the cake.


It's a very impressive looking cake and one that's not terribly difficult to make.  It has three parts so it does take time, but not too much, and all of the steps are pretty darn easy!


Everyone who ate a piece LOVED it, well my nieces were semi-fans, it's a delicious cake but for young palates it's not necessarily what they'd love.  It's not like a chocolate cake, being coffee flavored and all, I gather it's a cake that kids don't always love.  Though they both did try it.


*The cake needs to be refrigerated once it is made!  

Fridge Photos....

 Cake and Chef ... Baker ... ???!!!  :o)  (I think I was talking with my niece.)

 Mocha Drizzle fo'shizzle!  (I'm a dork)

Lion Burger anyone?

So I was out to lunch with some of my new co-workers, I LOVE BEING ABLE TO SAY THAT BY THE WAY, last week and was taken to a burger place in Albany.


"Burger Centric"
Question: have you ever heard of steaming a burger?  
I never had, not before hearing about this place.  But I digress. Good burgers, and a LARGE variety of ways you can have a burger.


Creative titles ... creative ingredients!


I had a garlic kobe burger for my first 'Burger Centric' burger.  Very tasty!


Also on the menu were things like (how weird is this, weeks after I had two of them) Kangaroo, Alligator, Bison, Venison, and if I'm not mistaken Python.


OH YEAH AND NORTH AFRICAN LION!  What?!?!?!  


A.) I didn't know you could eat Lion.
B.) I didn't know Lion was legal to eat, but apparently it is.
3.) For $200.00 for a half pound burger (or $110 for a quarter pounder) I did not try it.
D.) On the way out, we found out it is possible - in other words the owner, who was the one saying this, has said he'd be willing to let us order two Lion Burger Sliders for $50.00
5.) I really might have to try it out - try everything once, right?!
F.) If willing and wanting to do this, one must let them know the night before so they can get the lion.


Hmmmm...food for thought (pun sort of intended)!


:)


Oh yeah...and I love that there's a gal at work who's a foodie like I am!

St. Patrick's Day Food

(I've realized - and gotten a full time job - that I haven't posted on here in a bit ... so here are a few 'over due' posts.)

Everyone's Irish on March 17th!

So it's tradition in a large portion of the US to cook corned beef with cabbage (and potatoes and carrots) for St. Patrick's Day ... is this the same in Ireland?  I highly doubt it - though I do not have fact or fiction statistics to make a definite statement.

I've cooked it a few times.  Funny, the beef comes with a packet of seasonings along with the packaged statement that it's already seasoned ... so it's not really all that difficult.  Put meat in pot, cover with water, add seasoning packet, cook for roughly 4 hours.  About an hour and a half before it's done add the chopped potatoes and carrots, and at about half hour'ish you add the cabbage.

Remove from water.  Cut meat.  Serve and eat (with mayo for the potatoes and mustard for the meat).

One day I'd like to try seasoning it all the way myself ... and adding in some Irish Soda Bread (another "American" St. Patty's Day staple).

Cooking the meal got me thinking though, that it's likely we've taken what would have been cooked in the super lean years ... and in much MUCH smaller portions back then.  Hot water with a bit of meat to flavor it, add some potatoes and veg and then eat.  Then use the flavored water for a soup.  But I digress...

It might not be their tradition, but it's one over here that I love!

Hope everyone had a Happy ... and a Guinness!

Happy St. Patrick's Day

~Father and Daughter Bowing Down (2009)

Alligator & Kangaroo

Last night I tried both Alligator and Kangaroo, my Stomach on a Mission father got take out from a place in Albany that has both of these on their menu.

I "knew" people ate Alligator but I didn't realize people ate Kangaroo.  They are kind of like deer in Australia, right?  Ha ha ha!  I don't know.

At any rate...to me the Kangaroo tasted very similar to beef.  And the Alligator tasted, well, it was a rather neutral flavor actually.  I guess I could go with the age old "tastes like chicken" line and that would be fairly accurate.

Interesting.  Unique.  Two more to add to the list of interesting/unique things I've eaten!  Thanks Dad!  :)

"Beef Maryland"

Last night I made, yes I'll just say it, an awesome dinner!

It was the first of my "33 Variations Birthday Recipes" that I have made.  My brother, Mike, is the creator of Beef Maryland and I've got to hand it to him, it's an amazing dish!  It is his take on Beef Wellington and uses ground beef rather than a piece of beef ... and here's what it looks like (sans the pate as our local - small town - grocery store did not have it; funnier still, the guy I asked and who works at the store did not even know what pate was...)!

One of the really great parts of this particular recipe is that you get to make individual dishes for who ever's coming to your table!  :)

 Chef Moi, ready to dig in!

 This is what she looks like from within!  

Now I'm no published food critique, and I was the chef, but it's a great dish!  The spices blend well together and are complemented nicely with a dry red wine - I served the same wine I put in the dish with the dish and it was a Chianti. 

It's like a party in your mouth ya'll!  

If my bro ok's it, I'll put the recipe up on here for others .... or perhaps, if we know one another, we should make a dinner date and I'll do the cooking!

Frittata Heaven

Do you like egg's?
Do you like omelette's?
Do you like quiche?
If so then I can guarantee that you will like a frittata.

Eggs, milk, cheese, veggies, bread, potato and meat ... any and all these things in one bite ... YUM!

I am a big breakfast food lover!  9 times out of 10, when I go out for breakfast, I will order an omelette - so I don't think it's a big surprise to find that I love frittata's!

In November I decided to try making my first one, it required some stove top cooking and then a bit of time in the oven (thank goodness my mother had two cast iron frying pans that can do stove top to oven with no problem)!  I'd found the recipe in one of the multitude of cooking store magazines in the house and decided to give it a go.  Deliciousness ensued ... and all who tried said they thoroughly enjoyed!

*Here's a snapshot ... one with peppers and one without (for those who don't like'em)!  I got it from the Williams Sonoma Catalog.

"Lodge Brunch Frittata"

Then last month, February 9th to be exact, I got an awesome Frittata Pan for my Birthday!  Woot woot!  Thanks Mom and Dad!!!

These pans are awesome, they eliminate the need for in the oven time because you can flip them!  What you say?  Check out these pics of my second time making Frittata's and the first time use of my new Frittata Pan!

"Potato, Spinach and Cheddar Cheese Frittata" 

(I found this recipe on line)

 First One ...

 Second one ... 

The prep time - chopping etc. - takes a bit of time, but they are easy and tasty!  You can put anything you want in them - in fact I once had one when staying at a friends, her husband put baby scallops and asparagus that had been lightly sauteed in garlic oil, in it and it was fantastic!  And they are so pretty!  Great "wow" factor me thinks!  

And isn't my new pan pretty!

Give it a go!

"Your" Tunafish Recipe

Today's lunch, tunafish.  Yummy!

I know there are many ways that people like to make tunafish.  Growing up this is how my mother made it, so this is how I make it (and how I prefer it):

Tunafish:

INGREDIENTS:

Tunafish

Carrots

Celery

Onion

Salt, Pepper and Garlic Powder

Mayo

In a small mixing bowl combine chopped onion, chopped carrot, chopped celery (as much or as little of all three as you like).  Add a can of tuna, ground pepper (to taste), salt (to taste), garlic powder (to taste) and mayo (as much or as little as you desire).

Serve on bread; toast, toasted english muffin or with crackers.

(*my mom tends to chop the veggies rather finely, I prefer them a tad larger.  and, I like to use a red onion for a slightly sweeter taste and another splash of color.)

Two variations:

The Tuna Melt - after the tuna has been mixed, place a toasted english muffin on a baking sheet, add some tuna and cover with a slice of american cheese (or cheddar if you wish), place under broiler and broil until the cheese has melted and edges become browned.

Tuna - for a sweet tooth - instead or chopped veggies, or perhaps in addition to the chopped onion, add a tablespoon (or so) of relish and mix.

NOW ... how do you make your tunafish???

What do you like to drink?

It might sound silly to say it this way, but I’ve noticed that I tend to have a “male” palate when it comes to the things I like to drink - I’m talking alcohol here.

My #1 Beer = Guinness, which I know many women do drink, but not nearly as many as you’d think.  When I was still a senior in High School and visiting my big bro in college he asked me to taste it, he knew I liked coffee and didn’t hate beer, so he thought I might like it - though I think he was honestly expecting me not to like it.  When I did he had this big grin on his face and called his Frat Bro over saying “watch this...” and asked me to do it again.  I believe his Frat Bro was impressed as well.  I can also recall one of my first times ordering a Guinness at a bar, I was in my college town and the bartender pretty much did a double take and then literally said ‘are you sure’ to which I responded something like ‘I don’t typically order things I don’t like’.  Ha!  It wasn’t as impressive - if you will - when I was over in London, though I still got a fair number of appreciative smiles and nods from folks, an American Girl who actually drinks Guinness - and likes it!  My family and friends are used to it now, but I still seem to inspire shock and awe in some when they see me drinking one - fairly recently I got a “NICE Maggie!” when out to dinner with some friends and my friends brother-in-law saw that I’d ordered a Guinness.  

This is not to say that I don’t like other beers, lordy that would be a lie.  I do like the darker beers better, and am also a big fan of hoppy brews like IPA’s or a Kolsch to a nice summertime Wheat Beer!  If I tried to list all the beer’s I’ve tried ... we’d be here a while! 

Like my father and my brother, I LOVE trying Microbrews, especially when on vacation somewhere.  Find the local Microbrew, eat a meal and try their sampler ... etc.

And then there is the fact that my father, my brother and my Aunt Kris all Home Brew!  Oh yeah ... 

My #1 Drink - Liquor - well this one is a bit more difficult ...

Scotch - Laphroaig - Neat.  On the rocks.  With a little water.  Or even over my Whisky Stones.  The peaty’er the better!  Though I am willing to give them all a go, and have tried a fair few to date.  I started out trying, and liking, Jameson (which I know is Irish and a Whisky) and then when in Edinburgh in the summer of ’08 (at the Fringe Festival with Conflict Relief) my friend Adam and I took the “Scotch Whisky Experience” and I found Laphroaig.  On first smell the nose seemed too strong for me, something I would never really like ... but I tried it none the less, and LOVED IT!  Brought a bottle all the way back to the States to introduce it to my Dad and my Brother!

How’s this for a funny story: my brother had just defended his Thesis and been officially made a Doctor, PhD., and we were all out to a fancy schmancy dinner in Georgetown, Washington D.C.  The name of the restaurant is 1796 (or a year close to that) and while waiting for our table we ordered some drinks at the bar.  I ordered Laphroaig on the rocks and an older gentleman at the bar (with a date) eyeballed me and started a conversation, again with the tone that “most women don’t order such a drink, AND like it”...funny...but I digress, where’s the single man - my age - who appreciates these things in me???  Blah blah blah...

Then there’s ...

Tequila - straight, no salt and no lemon!  I’ve got this great photo of two friends and I - after my first module in my masters had ended - at a bar in Cockfosters, London, doing a tequila shot.  I’m the only one not making a “ewe this is gross/too strong” style face - AND I didn’t use salt or a lemon, and they both did!  :)

But I digress, I do also love Tequila in my name sakes drink, a good old Margarita!  Most often, and for the traditional style, on the rocks with salt.  Yet I do also appreciate a nice fruit/frozen Margarita from time to time as well - had a Pomegranate one in St. Marks Place in NYC once.  Mmmmm....

I’m also a big fan of Gin and Tonic’s, and had a fair few in pubs around London.  Martini’s - Dirty Martini’s being my favorite.  Manhattan’s which my Dad drinks and apparently my Granddad liked a lot as well, in fact, there’s a small glass pitcher in my folks house that is the “Manhattan Pitcher” that used to be my Granddad’s.  Vodka and Cranberry - and here’s a little hint, if you like this drink and have never tried it with Vanilla Vodka, well then DO IT!  (Ok that one’s pretty girly.)  Ouzo - I don’t know that this one is girly or not, it is potent and tasty!

Wine - the dryer the better, like licking the oak barrel ... well, you get my point!  Which is not to say that I don’t like sweet or desert wines, because I do!  And I LOVE Port!  And Meade.  I love meade, and have actually brewed one (with my Dad)!

These are not the only things I like to drink ... but they are some of the front runners!  :)

Anyhoo, this blog post evolved from my drinking a glass of Ardbeg Scotch right now, thinking I tend to drink things my Dad and Brother like....while perusing “The Single Malt Whisky Companion” by Helen Arthur book that my bro and sister - in - law gave me for Christmas two years ago, and thinking it might be fun to list all the Scotch’s, Beers etc...that I’ve had...the beer list will be much harder (and longer) to do...but I digress (I think I’ve said that more than once in this here post)...for now I shall make a Scotch one since that is what I am currently partaking of!

What do you like to drink?  

Perhaps there is something out there I’ve never tried...and you can suggest?

Foreign Food ... Foreign Country

So I was just sitting here thinking about a recipe I found in a cooking magazine over the weekend, it's for Scotch Eggs.  You might be saying, what are Scotch Eggs?  That is the question I would be asking if I had not lived in the UK for a while where I discovered them.

Hard boiled egg wrapped in sausage and coated with (according to this recipe) crushed cornflakes and then lightly fried.

The recipe had me reminiscing about my time in London ... sigh, I miss it, a lot!  And then, as is fascinating with the human brain, one thought did that hop skip and a jump (in about a mila-second) and I was thinking of the "American Foods" that I craved while I was living abroad.

When I would come home to the States for Christmas or Summer Holiday, there were a few things I wanted "RIGHT AWAY"!  These three things pop into my mind immediately:

#1. American Pizza - specifically NY Style Pizza!
#2. A Hamburger - juicy, greasy, cheesy awesome hamburger, think diner or sports bar style burger.
#3. A Steak - a nice juicy, American Beef Steak!

For some reason beef here and beef in the UK tastes different, though this has nothing to do with the burger crave - or only partly - they just don't make burgers the way we American's do!

But I digress...now I miss Lady Grey tea, all those English & Irish cheddar cheeses, McVities Digestive Biscuits, and Scotch Eggs ... to name a few things ... which brings me back to the joy at finding a recipe for Scotch Eggs!  Awesome!  I just might have to try making them this weekend.

A few things I've cooked!

A Pineapple Meringue for a "1950's Dinner"

A Birthday Cake for my Mom

 Spanikopita

 Boeuf Bourguignon (from, you guessed it, Julia Child's Cookbook)

 Pre-Cooked Greek Tsoureki (or Easter) Bread

 My first Souffle EVER ... Chocolate for my Folks Anniversary

Yum yum yum!!!

"I'm a stomach on a mission!"

It was the summer of 2001 and I had just graduated from college, my family was taking a 'Hall Family European Vacation' - move over Chevy Chase the Hall's are on the scene ... !  We went to London, England; Paris & Lyon, France; Lucern, Switzerland; Salzberg, Austria; and Munich, Rothenberg, Heidelberg, Ulm & Neu Ulm, and Frankfurt, Germany!  We had a great time!  It was an amazing vacation - on many levels, but the food and drinks consumed were one of the most exciting aspects!  Oh that Fondu in Switzerland; the Pub Food and Cask Ales in London; the Salad Lyonese in Lyon; the coffee's; the wines; the fresh food market's; the Beer at the Hofbrauhaus ... etc ... I could go on and on...

Right, so it was lunch time, and we were outside of the walled city of Rothenberg, Germany when I caught my father on video calling himself "a stomach on a mission"!  Laughter ensued, and still does from time to time when this saying is brought up in conversation.  But the truth is, the food is my father's favorite part of a vacation - being local to wherever we are at the time, the more interesting and the more expensive the better!  He instilled in me, and my entire family, the fabulous joy of trying anything at least once.

If I'm being entirely accurate my Granddad actually instilled this idea in us and my father (and mother) fostered it.  While I don't recall my Granddad actually saying this, the sentiment has remained and been ingrained in the brain (and is now being passed onto yet another generation - my nieces), "TRY EVERYTHING ONCE!"  How will you know if you do or do not like it if you are not even willing to try it once?!  And so ... a family of "stomach's on a mission" have been living, trying, exploring, cooking and eating for years!

Now my father might be the 'stomach on a mission' part of this blogs equation, but my mother is the one who taught me how to cook!  Half Italian, we grew up with a lot of Italian food yes, but we also grew up with a number of German foods gracing the table, as well as a myriad of "American Foods".

My folks had lived in Germany for three years, my father being in the service and being stationed there, so there were many dishes that friends of mine had never heard of, unless they came over to my house!  Rouladen, or as we call it 'Pickle Steaks' with homemade Spatzel ... oh yeah!  And Christmas is not Christmas without our Racing Stripe Cookies - more commonly known as Linzer Schnitten 

(I must check some of my spellings in this post...)

But I digress, my mother taught me how to make many things - from scratch - including, but not limited too pancakes, a breakfast food I'd cooked often enough that when I was living in London and wanted to make pancakes for my friends one morning, I was able to recall the recipe without much effort.  I started putting things into a bowl and before I knew it I had pancake batter.

Now, as adults, I find that my brother and I share recipes often - or at the very least, pictures of our newest cooking creations - and LOVE to cook new things while the other is about ... showing off our skills in the kitchen, and our everlasting love of trying new things - as a chef and as an eater!  :o)

Why I am now sharing it with "you" ... I don't know, seems like a fun idea!  And perhaps a way for me to obtain some new recipes from others out there ... ?  I'm guessing my posts will be a mixture of memories, cooking/food diatribes and recipes - oh yeah, and pictures of what I make (I do love photography as well, I'm a gal of many talents and likes ... we only live once ya'll ... )!  At least that's what I envision the blog to be, at this moment in time!  :)

At any rate ... visit when you can/want ... and enjoy!  Oh, and always TRY EVERYTHING ONCE!

Stay tuned for more.