tuesday night dinner
I’m pretty darn lazy to type a real description so I’ll let the pics speak for itself.
Ginger & Shitake Pork Huevos Rancheros served with a single Quail Egg
Davey as Julia Child?
Barry hairdo as Julia Child
Jason struts Julia wig
Tan Julia Child
JULIA CHILD, there you are!
a very busy deep fried tuesday occurred this week. to start, davey had started baking oatmeal cookies before anyone had arrived:
then erin arrived with the ingredients for her spaghetti and meatballs extravaganza. the ingredients were so copious, they required two trips to the car:
and then, pandamonium. erin starts the sauce, davey starts the meatballs. jen starts the noodles. jeannette is chopping carrots. bryan and jancy work on tiramisu. i just kinda stand around. of course, there was wine. lots and lots of wine:
the results were delicious, and we emerged stuffed to the gills. i learned tonight that the secret to some absolutely yums tomato sauce is to not be afraid of dumping a ton of salt and sugar in. also, jancy and i revived our 95% avocado guacamole argument. then we did our first evar useful-white-elephant gift exchange. (in lieu of homemade holiday gifts, which have not had the highest success rates, at least for me.) after a rousing strategic sequence of gift stealing, i ended up with davey’s gift, the sprinkles cupcake mix. until we meet again, anthropologie ceramic citrus juicer.
oh yeah, here’s the food:
after all this, i was too roly-poly to take any more pictures. the tiramisu was delicious, as were the cookies. we busted out the nog from broguiere’s dairy, which is apparently the best nog in all the world and thus hard to find in much abundance, especially on christmas eve eve. i’m not a nog afficionado, so i can’t vouch for its status on the world nog stage, but it was pretty yummy. kinda reminded me of wrigley’s juicy fruit gum, in a way.
oh, also, jen’s birthday is coming up! we did a preemptive celebration:
(i was going to put a picture up here, but all parties involved looked pretty ridic, and not in a good way.)
thankfully, everyone took some leftovers so me and davey weren’t left with a load of food to tempt us late late at night when we have no business eating handfuls of plain spaghetti out of a strainer.
anyways, merry xmas everyone. i don’t think we’ve ever had an official xmas dinner before, so this was a nice new treat for this year. here’s to future planning of holiday dinners and no more failed craft projects for homemade holidays!
Not quite Tuesday nor quite Dinner but it was a similar gathering of sorts and lots of food! It was the first day of my freelance career – May 3rd!
This was back in March on the 4th. Yep, we are that behind! Chef was Jeanette. Dessert was leftovers from Barry and Davey’s Brunch Festivities. I believe they were Eclairs!
So back ordered photos!!! Here are photos from Pad See Woo night. Chef was Erin~
It’s Earth Day today so we went vegetarian. And remember, kids, ALWAYS use canvas bags for your grocery shopping!
Peach Caprese Salad
Makes 8 salads
4 balls Mozzarella (I used 2 tubs of Trader Joe’s pre-cut “Medallions”)
4 large frim-ripe yellow or white peaches (I used 2 glass jars of Trader Joe’s Peach Halves)
Any kind of Salad
Salt and Pepper, to taste
Place salad in plate and layer peaches and mozzarella, repeating layers 2 or 3 times. Get fancy. I made a simple olive oil/vinegar/honey dressing, but balsamic dressing works great too. The recipe I took this from also layers mint sprigs and basil leaves in the mix, topped with a curry/olive oil/vinegar/honey dressing if you’re looking for fresh ideas (1/2 Tbsp. curry, 1/2 olive oil c. and 1/2 c. vinegar, 1/2 tsp. mild honey). This salad can be made any number of ways…so just make it how you like it.
Penne with Spinach Walnut Pesto
(Surprise–no basil in this pesto!)
1 pound penne pasta (1 bag of wheat penne)
4 oz. chopped walnuts
1 cup veggie broth
10 oz (about 1 package) of baby spinach
2 cloves garlic
2/3 cup grated Parmigiano or Romano Cheese
1/4 teaspoon ground nutmeg
1/4 cup extra-virgin olive oil
Salt and Pepper, to taste
Heat 1 cup veggie broth to a boil and remove from heat. Using a food processor, working in batches, grind spinach leaves with nuts, veggie broth, and garlic (Hint–I pre-ground the nuts and spinach individually to make this process work better in my ancient blender). Transfer ground spinach nut paste into a large bowl. Stir in the cheese, nutmeg, olive oil, and season with salt and pepper. Spoon over pasta, or toss together. Best served with extra cheese on top of the pasta/pesto, with some additonal salt and pepper.
P.S. The pesto is really great on leftover crostini slices!
Added Bonus: Peach and Strawberry Bellinis
Ingredients: Proscecco + Fruit Nectar
God knows we need to get this going again so I’m starting to make an effort to put our dinner stuff online starting with yummy ass Pupusas and Curtido.
My buddy Greg and I made the food and there definitely was a learning curve. Turns out we were interpreting the instructions wrong…you should re-ball the masa with the ingredients in there and then re-flatten. We were initially trying to make the edges sealed with 2 pancakes of masa but it was too thick, took forever to cook., and didn’t cook all the way through. We also had to wrap our brains around what masa was because when we go to the mexican market, it had tamale all over the masa bag throwing us off. A short and charades-like conversation with the lady at the cashier cleared everything up!
(These pics are stolen from another blog simply because we forgot to take pictures! Thanks to Susan V of blog.fatfreevegan.com)
PAPUSAS (SALVADORAN STYLE)
2 c masa harina
1 1/2 c warm water
1 tb ground cumin
salt and pepper
6 oz Monterey jack cheese; grated
1/2 c cilantro; chopped
In a mixing bowl, mix together the masa harina, water, cumin, and 1/2 tsp. salt and stir into a manageable dough. The dough should be soft but not sticky; add more flour if needed. If dough is dry and hard to form, add more water.
To make 3-inch round papusas, put about 1/2 cup of the dough in your hand for each papusa. Roll into a ball and flatten in your hand. Put 1/3 cup cheese, 1 tsp. cilantro, and salt and pepper to taste in the center. Work the edges up over the filling and again form a ball, completely enclosing the fillling. This takes only a few seconds. Flatten each ball to about 1/4-inch or less and cook the papusas on a hot, lightly oiled griddle for about 3 minutes per side, or until both sides are lightly browned. Serve warm.
Makes 6 papusas.
CURTIDO (SPICY CABBAGE SALAD)
1 med. green cabbage, shredded
1 lg. carrot, shredded
1 med onion
3/4 c. apple cider vinegar / vinegar
1 c. water
1 tbsp. salt
1/2 tsp. oregano
1/2 tsp. crushed red chili flakes
Mix together vinegar, water, salt, oregano and chili. Put cabbage and carrot in a large bowl. Pour vinegar mixture over cabbage mixture. Toss to completely cover cabbage mixture with vinegar mixture. Cover, chill, preferably overnight to blend flavors. Serve over pupusas or as a side dish.
Shrimp Ceviche Recipe
Filed under Appetizer, Low Carb, Mexican, Seafood, Seasonal Favorites: Summer, Wheat-free
With the warm days of summer upon us, a great way to cool off is with ceviche. Ceviche is typically made with red snapper that is “cooked” by the acidity of lime and lemon juice (see this ceviche recipe.) This version is prepared with shrimp, which is first lightly cooked, and then marinated in the citrus juice. My father, who generally doesn’t really like shrimp that much, loved this ceviche. (Gotta love it when they eat it up and ask for more.)
1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks
1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.
3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.
4 Right before serving, add the cilantro, cucumber, and avocado.