I religiously ate popcorn from a bag for most of my life. Like twice a week atleast. I would eat a bag of popcorn for dinner A LOT while recording in the studio. And I got to thinking about a few things. A) its simplicity. corn kernels + really high heat = popcorn B) the funny film left on the inside of my mouth after devouring a bag of microwaved popcorn and C) the idea of exposing my body to chemicals in the 'butter flavored' snack
So I discovered very quickly that making my own popcorn was MUCH more affordable and SO MUCH MORE delicious than any popcorn I've ever had from a bag! You can literally put anything on your popcorn but I always make it how I love it. Movie theatre style.
Movie Night
1/4 cup yellow or white corn kernels
2 tablespoons of canola oil
1 tablespoon of real margarine (salted and melted)
2 teaspoons of ultra fine salt (you can usually find super fine salt in the same aisle as you will find your kernels) or however much salt you prefer.
In a large pot:
heat your oil and kernels on high heat while covered tightly with a lid. Once you hear the first 'pop', don't go far because you'll need to give a good little shake to the pot about every 10-20 seconds to keep your popcorn from burning. once the popcorn starts really popping, lower your heat to medium high to further prevent burning. After about 3-4 minutes of active popping, remove from heat and shake a few times until you stop hearing it pop.
Sprinkle your salt on top and your melted butter. Stir with a spoon and then pour into a large bowl. Sometimes I add a little fresh ground black pepper for a kick.
simple bliss.
Sunday, August 2, 2009
Saturday, August 1, 2009
entertaining
We had some friends over last night and I made this:
Sesame crusted Tuna with Coconut rice and pan seared Baby Bok Choy (and a honey soy lime sauce)
I cooked for 5 adults last night so the recipe is for a small gathering.
Make the sauce first:
In a small saucepan:
1 teaspoon garlic siracha
1/4 cup soy sauce
1/4 cup good quality honey
1 tspn fresh lime juice
1/2 tablespoon grated ginger
put all ingredients in the pan and simmer on very low heat for about 10 minutes stirring frequently so it doesn't burn!
The fish:
2 lbs fresh Tuna fish (its color must be bright red. If it appears to be browning or stinky, don't get it)
1 cup roasted black or white sesame seeds
salt and pepper
The rice:
2 cups jasmine rice
1 can of natural coconut milk (should equal 2 cups...if not, add a little water to make it 2 cups)
2 cups water
1 tbsn butter
The Baby Bok Choy:
1 tbsp veg or canola oil
5 baby bok choy
1/4 cup soy sauce
1 tsp sesame oil
First, get your rice going. It will take about 20-30 minutes to cook. In a pot, melt the butter and add the rice. Toast the rice in the butter stirring together for about a minute. Add your liquid to the rice (coconut milk and water) and stir well. Bring the liquid to a rapid boil. Once boiling stir well once, lower heat to a simmer, cover TIGHTLY and leave it alone. Gently shake the pan every 5 minutes while leaving lid tightly over the rice. This prevents the rice from sticking to the bottom of the pan and burning. You shouldn't have any issues with burning if the temperature is at a simmer.
While your rice is cooking, you can prepare your Tuna. Examine the tuna steaks making sure that they are patted dry and that there are no scales to be cleaned off. Season them with salt and pepper on both sides. On a plate, pour the sesame seeds and place each side of the tuna steaks onto the seeds to cover. This will create a delicious crust. Set aside.
I would wait until the rice has been cooking for about 15 minutes before I start pan searing the tuna.
In a large non-stick pan, drizzle a little bit of canola oil and heat the pan to high heat. Once the pan is hot enough, lower the heat to medium high and place the sesame covered tuna steaks in the oil. They should be sizzling loudly. For rare tuna (which is in my opinion the BEST way to eat it if it's really fresh), cook for only about 2 minutes on each side and then remove from the pan. Put aside and get started on your baby bok choy.
Halve and rinse each baby bok choy (you can use regular bok choy for this too if you would like). In the same pan that you cooked your tuna in, over high heat, sear the baby bok choy for about 4-5 minutes (until they start to caramelize) on each side. After they are cooked, splash your soy sauce over them and cook a little more over medium heat for just a few minutes and drizzle with sesame oil at the end.
To plate:
Fluff your rice with a fork in the pan and spoon onto a large platter. Slice your tuna steaks and place the bok choy around the fish. Spoon the honey soy lime sauce over the fish and put any that is left on the table for people to add to their dish. This is a family style meal that will be sure to please your guests.
Sesame crusted Tuna with Coconut rice and pan seared Baby Bok Choy (and a honey soy lime sauce)
I cooked for 5 adults last night so the recipe is for a small gathering.
Make the sauce first:
In a small saucepan:
1 teaspoon garlic siracha
1/4 cup soy sauce
1/4 cup good quality honey
1 tspn fresh lime juice
1/2 tablespoon grated ginger
put all ingredients in the pan and simmer on very low heat for about 10 minutes stirring frequently so it doesn't burn!
The fish:
2 lbs fresh Tuna fish (its color must be bright red. If it appears to be browning or stinky, don't get it)
1 cup roasted black or white sesame seeds
salt and pepper
The rice:
2 cups jasmine rice
1 can of natural coconut milk (should equal 2 cups...if not, add a little water to make it 2 cups)
2 cups water
1 tbsn butter
The Baby Bok Choy:
1 tbsp veg or canola oil
5 baby bok choy
1/4 cup soy sauce
1 tsp sesame oil
First, get your rice going. It will take about 20-30 minutes to cook. In a pot, melt the butter and add the rice. Toast the rice in the butter stirring together for about a minute. Add your liquid to the rice (coconut milk and water) and stir well. Bring the liquid to a rapid boil. Once boiling stir well once, lower heat to a simmer, cover TIGHTLY and leave it alone. Gently shake the pan every 5 minutes while leaving lid tightly over the rice. This prevents the rice from sticking to the bottom of the pan and burning. You shouldn't have any issues with burning if the temperature is at a simmer.
While your rice is cooking, you can prepare your Tuna. Examine the tuna steaks making sure that they are patted dry and that there are no scales to be cleaned off. Season them with salt and pepper on both sides. On a plate, pour the sesame seeds and place each side of the tuna steaks onto the seeds to cover. This will create a delicious crust. Set aside.
I would wait until the rice has been cooking for about 15 minutes before I start pan searing the tuna.
In a large non-stick pan, drizzle a little bit of canola oil and heat the pan to high heat. Once the pan is hot enough, lower the heat to medium high and place the sesame covered tuna steaks in the oil. They should be sizzling loudly. For rare tuna (which is in my opinion the BEST way to eat it if it's really fresh), cook for only about 2 minutes on each side and then remove from the pan. Put aside and get started on your baby bok choy.
Halve and rinse each baby bok choy (you can use regular bok choy for this too if you would like). In the same pan that you cooked your tuna in, over high heat, sear the baby bok choy for about 4-5 minutes (until they start to caramelize) on each side. After they are cooked, splash your soy sauce over them and cook a little more over medium heat for just a few minutes and drizzle with sesame oil at the end.
To plate:
Fluff your rice with a fork in the pan and spoon onto a large platter. Slice your tuna steaks and place the bok choy around the fish. Spoon the honey soy lime sauce over the fish and put any that is left on the table for people to add to their dish. This is a family style meal that will be sure to please your guests.
Indian Summer
This past week was unusually cool (high 50's to low 60's) and dreary here in Denver. But as they say here in Denver (Thanks Cassandra) "If you don't like the weather, just wait a minute." The weather turned lovely again within just a few days. :)
I honestly enjoyed the cool spell though after a week of 95 degree weather and sun that burnt my skin instantly. Seriously...
So this inspired a classic. Nothing fancy, just plain old comfort food. I really, REALLY don't enjoy tomato soup out of the can so I always prefer to make my own with whole tomatoes (out of a can...does that make me a hypocrite?). And I also like sprucing my grilled cheese up a little with some nice cheese and some good quality ham.
Rainy Day Lunch
Soup:
1 large can of whole tomatoes (good quality)
1 large clove garlic (chopped)
pinch of red pepper flake
1/4 cup chopped fresh basil
1/2 cup chicken or veg stock
1 tsp of both salt and pepper
drizzle of good Olive Oil
Take the tomatoes out of the juice from the can (reserve the juice for the soup as well) Put tomatoes in food processor and pulse until chunky consistency. If you want a smoother less rustic soup, blend until smooth.
In a soup pot, drizzle about 2 tablespoons of good olive oil over medium heat. Add the shopped garlic and the red pepper flakes and let cook for about a minute until slightly golden (not brown!) Add your tomatoes and all of the juice from the can and the stock to the pot and bump heat up to high so it comes to a boil. Add the salt and pepper and lower to a simmer for about 20 minutes so flavors can combine. At the end, add the fresh basil and a little shredded parmesan cheese if you want, and grilled cheese of course!
Grilled 'Panini'
2 loaves potato bread
2 slices of black forest ham
sharp cheddar cheese
Apple or pear slices (optional)
1 tbsn butter
Melt butter in a pan and place assembled sandwich on pan and smash down with a piece of foil topped with a cast iron pan. cook over medium heat for about 3-4 minutes until golden. Turn and smash again and cook for another 3-4 minutes..
Enjoy with the soup. YUM.
I honestly enjoyed the cool spell though after a week of 95 degree weather and sun that burnt my skin instantly. Seriously...
So this inspired a classic. Nothing fancy, just plain old comfort food. I really, REALLY don't enjoy tomato soup out of the can so I always prefer to make my own with whole tomatoes (out of a can...does that make me a hypocrite?). And I also like sprucing my grilled cheese up a little with some nice cheese and some good quality ham.
Rainy Day Lunch
Soup:
1 large can of whole tomatoes (good quality)
1 large clove garlic (chopped)
pinch of red pepper flake
1/4 cup chopped fresh basil
1/2 cup chicken or veg stock
1 tsp of both salt and pepper
drizzle of good Olive Oil
Take the tomatoes out of the juice from the can (reserve the juice for the soup as well) Put tomatoes in food processor and pulse until chunky consistency. If you want a smoother less rustic soup, blend until smooth.
In a soup pot, drizzle about 2 tablespoons of good olive oil over medium heat. Add the shopped garlic and the red pepper flakes and let cook for about a minute until slightly golden (not brown!) Add your tomatoes and all of the juice from the can and the stock to the pot and bump heat up to high so it comes to a boil. Add the salt and pepper and lower to a simmer for about 20 minutes so flavors can combine. At the end, add the fresh basil and a little shredded parmesan cheese if you want, and grilled cheese of course!
Grilled 'Panini'
2 loaves potato bread
2 slices of black forest ham
sharp cheddar cheese
Apple or pear slices (optional)
1 tbsn butter
Melt butter in a pan and place assembled sandwich on pan and smash down with a piece of foil topped with a cast iron pan. cook over medium heat for about 3-4 minutes until golden. Turn and smash again and cook for another 3-4 minutes..
Enjoy with the soup. YUM.
Wednesday, July 29, 2009
Summer Sangria
With moving came many social gatherings to say farewell which also included lots of drinking. I'm not huge on large quantities of booze and really love the mellow buzz this sangria gave for a hot summer day of socializing outside by the pool. It's fantastic for sipping.
You could also do this same sangria recipe with red wine (pinot noir or beaujolais...I love Beaujolais Nouveau for red sangria which is cheap and available only in the early winter months)
Summer Sangria
White Sangria
1 LARGE (cheap is fine) bottle Sauvignon Blanc or Pinot Grigio (I used Sutter Home)
2 cups of mixed berries frozen or fresh (your choice)
½ cup peaches (skinned frozen or fresh)
½ cup white grape peach juice
½ cup seltzer or club soda
(Target also has some really great flavored seltzer. Feel free to use this)
¼ cup chopped Mint
1/3 cup fine granulated sugar
in the bottom of a pitcher, muddle the berries and peaches with a wooden spoon along with the sugar and mint. (basically smash them together to make a chunky mixture) add the juice and whole bottle of wine and top with the seltzer. Stir well and add more juice if not sweet enough. Pour over ice and enjoy!
You could also do this same sangria recipe with red wine (pinot noir or beaujolais...I love Beaujolais Nouveau for red sangria which is cheap and available only in the early winter months)
Summer Sangria
White Sangria
1 LARGE (cheap is fine) bottle Sauvignon Blanc or Pinot Grigio (I used Sutter Home)
2 cups of mixed berries frozen or fresh (your choice)
½ cup peaches (skinned frozen or fresh)
½ cup white grape peach juice
½ cup seltzer or club soda
(Target also has some really great flavored seltzer. Feel free to use this)
¼ cup chopped Mint
1/3 cup fine granulated sugar
in the bottom of a pitcher, muddle the berries and peaches with a wooden spoon along with the sugar and mint. (basically smash them together to make a chunky mixture) add the juice and whole bottle of wine and top with the seltzer. Stir well and add more juice if not sweet enough. Pour over ice and enjoy!
Mussels, Chorizo and Prawns, Oh my!
Mussels (or clams), Chorizo & prawns (one pot party)
1 ½ lbs mussels (or littleneck clams)
½ lb of chorizo cut into small pieces(or however much of a link of chorizo you would like. You could also use any hot sausage for this. Whole foods makes incredible spicy sausages)
8-10 prawns or you could use shrimp (cleaned and deveined. Have the guy at the fish counter do it for you)
1 jalapeno pepper
1 large can of good quality whole tomatoes (you'll need about 5-7 canned tomatoes)
½ red onion
2 cloves garlic
2 tbsp good chili powder
1 Cup of Vegetable or Seafood broth (your pick)
½ cup dry white wine
½ tablespoon salt
½ cup chopped scallions
½ cup chopped cilantro
1 lime cut into wedges
1 loaf of crusty bread
1 wedge of Manchego cheese
In a large Pot:
Drizzle a bit of canola or veg oil into the bottom of the pot over medium high heat. Add Garlic, Onion and Jalapeno pepper to the oil and cook until tender. Add chorizo to the mix and cook until caramelized a little. Once chorizo is browned, lower the heat to medium low and add the chili powder and cook for about 1 minute to bring out its flavors. It’s ok if the powder sticks to the pan. You will deglaze the pan with the tomatoes and wine next. Take the tomatoes out of the can and just pull them apart with your fingers over the pot. Whatever juice is inside will add to the flavor of the sauce so don't rinse them or cut them. You should end up with large chunks of the tomato in your sauce (nothing fancy. The more rustic the better). Pour your wine into a measuring cup and then add to the pan and scrape the bottom of the pan with a wooden spoon to deglaze (this adds amazing flavor to the dish). Add the 1 cup of Vegetable or Seafood broth and Bump your heat back up to high to bring the broth to a boil. Taste the broth and add salt to your liking. If you want a thicker sauce, add less broth. Once the broth is boiling, Lower the heat a little to a simmer and let reduce for about 10 minutes (uncovered)
While the broth is simmering wash the mussels (or clams).
For mussels: Make sure the ‘beard’ is removed. Here is a great link with directions for this: http://allrecipes.com/HowTo/Cleaning-Mussels/Detail.aspx
And for clams: http://allrecipes.com/HowTo/Cleaning-Clams/Detail.aspx
IMPORTANT NOTE: This step is VITAL to a delicious tasting dish. Throwing mussels or clams into the dish that aren’t properly and carefully cleaned will result in a broth that tastes like ocean water (SAND included). I’m speaking from experience. Take the time to do it right.
So after clams are cleaned bump your broth back up to a boil and carefully (and quickly) add the mussels/clams and the prawns to the broth and give a stir so they have the broth on them. Cover tightly and cook for 5-7 minutes. If you over cook this dish the seafood will be rubbery and impossible to chew. You want to cook it until the mussels & clams have opened completely and the prawns are opaque.
Once the dish is cooked, add the cilantro and scallions and stir again. Slice your crusty bread and place on a platter with the manchego cheese and lime wedges for each to add to the dish. (I just break off pieces of the cheese with a knife on the same platter with the bread. Place the covered seafood pot in the center of your dining table and a large bowl for shells. This is a very rustic meal and fun to eat. Have each person ladle the dish (make sure they get broth to dip their bread into!) into a bowl . Everyone can discard their shells into the large bowl in the center of the table. The cheese and bread is phenomenal with the broth. I prefer to the share this meal right out the pot with loved ones (no double dipping of course ;) But it’s always good to make sure everyone is ok with this beforehand.
ENJOY!!!
p.s. serve this with my Sangria! (recipe next)
1 ½ lbs mussels (or littleneck clams)
½ lb of chorizo cut into small pieces(or however much of a link of chorizo you would like. You could also use any hot sausage for this. Whole foods makes incredible spicy sausages)
8-10 prawns or you could use shrimp (cleaned and deveined. Have the guy at the fish counter do it for you)
1 jalapeno pepper
1 large can of good quality whole tomatoes (you'll need about 5-7 canned tomatoes)
½ red onion
2 cloves garlic
2 tbsp good chili powder
1 Cup of Vegetable or Seafood broth (your pick)
½ cup dry white wine
½ tablespoon salt
½ cup chopped scallions
½ cup chopped cilantro
1 lime cut into wedges
1 loaf of crusty bread
1 wedge of Manchego cheese
In a large Pot:
Drizzle a bit of canola or veg oil into the bottom of the pot over medium high heat. Add Garlic, Onion and Jalapeno pepper to the oil and cook until tender. Add chorizo to the mix and cook until caramelized a little. Once chorizo is browned, lower the heat to medium low and add the chili powder and cook for about 1 minute to bring out its flavors. It’s ok if the powder sticks to the pan. You will deglaze the pan with the tomatoes and wine next. Take the tomatoes out of the can and just pull them apart with your fingers over the pot. Whatever juice is inside will add to the flavor of the sauce so don't rinse them or cut them. You should end up with large chunks of the tomato in your sauce (nothing fancy. The more rustic the better). Pour your wine into a measuring cup and then add to the pan and scrape the bottom of the pan with a wooden spoon to deglaze (this adds amazing flavor to the dish). Add the 1 cup of Vegetable or Seafood broth and Bump your heat back up to high to bring the broth to a boil. Taste the broth and add salt to your liking. If you want a thicker sauce, add less broth. Once the broth is boiling, Lower the heat a little to a simmer and let reduce for about 10 minutes (uncovered)
While the broth is simmering wash the mussels (or clams).
For mussels: Make sure the ‘beard’ is removed. Here is a great link with directions for this: http://allrecipes.com/HowTo/Cleaning-Mussels/Detail.aspx
And for clams: http://allrecipes.com/HowTo/Cleaning-Clams/Detail.aspx
IMPORTANT NOTE: This step is VITAL to a delicious tasting dish. Throwing mussels or clams into the dish that aren’t properly and carefully cleaned will result in a broth that tastes like ocean water (SAND included). I’m speaking from experience. Take the time to do it right.
So after clams are cleaned bump your broth back up to a boil and carefully (and quickly) add the mussels/clams and the prawns to the broth and give a stir so they have the broth on them. Cover tightly and cook for 5-7 minutes. If you over cook this dish the seafood will be rubbery and impossible to chew. You want to cook it until the mussels & clams have opened completely and the prawns are opaque.
Once the dish is cooked, add the cilantro and scallions and stir again. Slice your crusty bread and place on a platter with the manchego cheese and lime wedges for each to add to the dish. (I just break off pieces of the cheese with a knife on the same platter with the bread. Place the covered seafood pot in the center of your dining table and a large bowl for shells. This is a very rustic meal and fun to eat. Have each person ladle the dish (make sure they get broth to dip their bread into!) into a bowl . Everyone can discard their shells into the large bowl in the center of the table. The cheese and bread is phenomenal with the broth. I prefer to the share this meal right out the pot with loved ones (no double dipping of course ;) But it’s always good to make sure everyone is ok with this beforehand.
ENJOY!!!
p.s. serve this with my Sangria! (recipe next)
Chicken. Argentina.
Argentina Chicken
6 boneless thighs
1 red pepper
½ red onion
1 clove garlic
1 cup whole wheat couscous
Chimichurri:
1 small bunch oregano
1 small bunch flat parsley
1 garlic clove
1 serrano pepper (or ½ if you want a milder dish..or none if you want no heat)
1 pablano pepper
¼ cup red wine vinegar
½ cup olive oil
½ cup vegetable or any other light tasting oil
1 lime
salt and pepper to taste
in food processor:
Put in herbs, garlic, chili peppers and salt and pepper and pulse until chopped. Add vinegar and juice of ½ the lime and pulse again. Finally slowly add the oil bit by bit until the chimichurri comes together. Taste to make sure it’s seasoned well. It should have a tang to it from the vinegar and lime. If it’s not tangy enough for your taste, add more!
In a slow cooker:
Put chicken & chopped onion and red pepper.in the slow cooker and season with salt and pepper. Pour about ¼ cup of the chimichurri over the chicken & vegetables and cook on low heat for about 4 hours until chicken falls apart very easily.
Before serving, boil 2 cups of water in a saucepan seasoned with ½ tablespoon of salt and pepper and a tablespoon of butter. Once the water comes to a rapid boil, add the couscous and quickly stir, cover and remove from heat. Let sit for 5 minutes then add 1/3 cup of chimichurri to the couscous and fluff with a fork.
Serve the chicken and vegetables on a platter over the couscous. (make sure you pour some of the juice from the slow cooker over the dish too!)
6 boneless thighs
1 red pepper
½ red onion
1 clove garlic
1 cup whole wheat couscous
Chimichurri:
1 small bunch oregano
1 small bunch flat parsley
1 garlic clove
1 serrano pepper (or ½ if you want a milder dish..or none if you want no heat)
1 pablano pepper
¼ cup red wine vinegar
½ cup olive oil
½ cup vegetable or any other light tasting oil
1 lime
salt and pepper to taste
in food processor:
Put in herbs, garlic, chili peppers and salt and pepper and pulse until chopped. Add vinegar and juice of ½ the lime and pulse again. Finally slowly add the oil bit by bit until the chimichurri comes together. Taste to make sure it’s seasoned well. It should have a tang to it from the vinegar and lime. If it’s not tangy enough for your taste, add more!
In a slow cooker:
Put chicken & chopped onion and red pepper.in the slow cooker and season with salt and pepper. Pour about ¼ cup of the chimichurri over the chicken & vegetables and cook on low heat for about 4 hours until chicken falls apart very easily.
Before serving, boil 2 cups of water in a saucepan seasoned with ½ tablespoon of salt and pepper and a tablespoon of butter. Once the water comes to a rapid boil, add the couscous and quickly stir, cover and remove from heat. Let sit for 5 minutes then add 1/3 cup of chimichurri to the couscous and fluff with a fork.
Serve the chicken and vegetables on a platter over the couscous. (make sure you pour some of the juice from the slow cooker over the dish too!)
hiatus OVER
COLORADO
OK. MUCH has happened since I last posted. I apologize for dropping from the face of the planet but moving is a pretty huge distraction from blogging about food (especially when ones kitchen is packed away in a box). I now live in Denver and I was pretty scared about the food choices I would have here but it turns out that CO has some pretty incredible produce (NOT jersey tomatoes, but they will do) and the fish comes form the west coast. And fresh fish from the west coast is DIVINE. So full speed ahead. I'm going to post a few recipes that I've made and loved during my hiatus to catch up on lost time. I apologize for no photos but use your imagination and let your mouth water.
Thanks for your patience and I'll make sure to not to disappear again.
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