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!
Costco polish sausages are the most awesome things evar, healing only made more awesome by the knowledge that you can order at the register and pick up on your way out. Is this only a San Francisco thing, buy cialis or can I do this in LA too?
SF costco seems so much more fancy on the whole. A whole aisle of cured meats? Another just for cheeses? Amazing!
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!
Davey made some amazing Korean Army Soup. He’s now officially Korean in my eyes. Inspired by a visit to Chunju Han-il Kwan, he made his own and it was better than any I’ve had before at a restaurant. The spiciness was korean medium high spicy but just right for most of us!
Erin made the pulled pork the day before. Today we preped the cole slaw and did some deep frying – potato chips! It was all pork-a-licious.
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
I found some recipes for Pad See Ew and it seems pretty easy. So, I think next week, I’m going to make Pad See Ew and Tom Kha Kai (or Tom Kha Shrimp, not sure what the Thai word for shrimp is). Is that cool?
I’ve been really about cooking the last few weeks. Consider me re-inspired. I might revert to my original plan of catering because I think I like serving people food that tastes good. Maybe I’m not a 9-5er after all.
We made this in conjunction with Moroccan-Style Potatoe and Egg Sandwiches (recipe below)! It was super fun and I learned to make dressing for the first time! So so good. (thank you epicurious!)
Active time: 15 min Start to finish: 1 hr
Servings: Makes 4 servings
1 1/4 pound pork tenderloin
1 tablespoon vegetable oil
1/3 cup red-wine vinegar
About 1/2 cup extra-virgin olive oil
1 cup walnuts, toasted, divided
2 garlic cloves, coarsely chopped
2 tablespoons water
5 ounces baby arugula
Preheat oven to 375°F with rack in middle.
Pat pork dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat vegetable oil in a 12-inch ovenproof heavy skillet over medium-high heat until it shimmers, then brown pork on all sides, about 6 minutes total.
Transfer pork in skillet to oven and roast until an instant-read thermometer inserted into center registers 145 to 150°F, 20 to 25 minutes. Transfer to a cutting board and let stand 10 minutes.
While pork stands, add vinegar to skillet (be careful; handle will be very hot) and boil, scraping up any brown bits, until slightly reduced, about 30 seconds. Transfer to a heatproof measuring cup and add enough olive oil to bring total to 3/4 cup liquid.
Pulse 3/4 cup walnuts with garlic, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a coarse paste in a food processor. With motor running, slowly add oil mixture to make vinaigrette.
Toss arugula with just enough vinaigrette to coat, then divide among plates. Top with thin slices of pork and drizzle with remaining vinaigrette. Crumble remaining 1/4 cup walnuts over pork.
Our version we left out the peppers. I think making sure there is a 3rd flavor is important as it was a tad on the bland side without it. Potatoes were amazing though!
Inspired by the street food in the grand plaza of Marrakech, see food editor Ruth Cousineau recasts the sandwich.
Active time: 30 min
Start to finish: 40 min
Servings: Makes 4 servings.
4 large eggs
1 tablespoon cumin seeds
1/2 lb Italian frying peppers, store cut into 2- by 1/4-inch strips
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
3/4 lb boiling potatoes, peeled and thinly sliced crosswise
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
4 Portuguese, challah, or kaiser rolls (about 4 inches in diameter)
Special equipment: an electric coffee/spice grinder
Accompaniments: extra-virgin olive oil; harissa (spicy North African condiment) or cayenne (optional)
Cover eggs with cold water by 1 1/2 inches in a 1 1/2- to 2-quart saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered, 30 seconds. Remove from heat and let eggs stand in hot water, covered, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking. Peel eggs and quarter lengthwise.
Meanwhile, toast cumin seeds in a dry 12-inch heavy skillet over moderate heat, stirring, until fragrant and a few shades darker, about 4 minutes. Transfer to a bowl to cool, then grind to a powder in grinder. Transfer to a small serving bowl.
Cook peppers, onion, potatoes, salt, and pepper in oil in same skillet over moderate heat, covered, stirring occasionally, until vegetables are browned and very tender, 15 to 20 minutes. Season with salt and pepper.
Cut off an end of each roll and pull out some of bread from center to form a wide deep pocket in each roll. Put 2 egg quarters in bottom of each pocket and fill with vegetable mixture. Top filling in each sandwich with 2 of remaining egg quarters and sprinkle with some of cumin.
Serve sandwiches with remaining cumin and oil and harissa for seasoning.