Farewell BBQ's and Wiiiiiiiiine

Oh man, I've been on quite the hiatus. And tired.

I've been on a 1 and a half week vacation from life, and boy was it good. I really don't want to return to civilization.

Where have I been you ask? Entertaining my visiting parents, of course!

And entertaining my parents, really just meant eating out 80% of meals, bringing them to all the tasty restaurants in this Bay Area (...that I can't afford). In the beginning, it sounded like a great idea, but by the final night, I had heartburn (which apparently feels like your boob is asking to be ripped off of your body) from eating foreign food substances so much, and really just wanted to return to my kitchen and cook a yummy meal with my mom for billy & my dad.

It was stupendous.

The highlights were a super satisfying corn soup, and perfectly grilled portabella mushrooms (which fared considerably better than some ny strip steaks we attempted to cook, but really just chared), which we ate with grilled/burnt squash and onions and a simple salad of cucumbers and tomatoes with balsamic deliciousness.

Mama Ferrier's (chicken) Corn Chowder

1 1/2 c diced red onion
1 1/2 c diced yellow onion
1 1/2 c diced potato
1/2 c diced carrot
1 c diced celery
4-5 corns on the cob, boiled, with kernels cut of
6 c chicken broth
heavy cream
flour
olive oil
salt & pepper
1 t fresh basil
pinches of dried oregano, basil
a couple of shakes of chili powder
Optional: meat picked from half of a rotisserie chicken

In your soup pot, start with some olive oil, the carrots, the onions, and the celery. Cook until translucent, add flour and cook until the flour smell is away. This soup is thickened more by this rue, than the cream, so use a hefty amount of oil and flour to get a nice rue. Add the chicken stock to the pot now and do a little scrappin' to get all the good flavors on the bottom of the pan. Bring soup to a boil and add the potato, corn (and chicken if you wish). Now is the time to add the basil, oregano, and chili powder. Let the soup simmer for a little while, and test the potatoes for doneness. When the potatoes are to your liking shut of the heat and allow to soup to cool down to a temperature that allows you to add some cream. Add as much, or as little, as you like!

Grilled Portabella Mushrooms

4 Large Bella Shroomies
1 t mustard
olive oil
salt & pepper
1 t fresh chives
1 t fresh basil
oregano flakes
juice from 2 juicy lemons
1 Container for shaking

add dressing contents to container and shake up. Place mushroomies in a big bowl and pour the dressing all over them. You might have to add more oil than you think to coat evenly. Be sure to add enough salt to encourage a little water to release before you grill. Do this about a half hour before you are grilling. When you place the musrooms on the grill save the extra dressing in your bowl and drizzles over top the finished mushrooms.

A Note on Wine Country

While the retals were here, I had the awesome chance to go to Napa and Sonoma- only an hour from Oakland! This hole concept of driving around, and drinking, and then driving around more is really strange to me, but f-ing awesome none the less. The whole myth that you aren't drinking enough to get drunk it just that- a big myth. I got saucy both days I went up there. It was grand.

I went to about 6 wineries- all were yummy. Even the cheap wine companies we see in the store tend to have reserve wines on site that are super. The most memorable wineries were:

Peju
Ravenswood (due more to a heavy handed server than the wine)
Sebastiani




If you have $100+ to blow on wine, I recommend any of the Peju's Napa Style Cab's

Gratin: Not Your Mama's Casserole (but kinda the same)

Casserole= Americana grossness favored by 60's housewives. Includes pantry staples such as egg noodles, canned tuna, canned green beans/peas/corn, Campbell's soup. Convenient way to feed your hungry brood of children when you are tired after a long day of drinking white wine and smoking Marlboros while waiting for your husband to come home from the office

Gratin= Fancy favorite of the yuppie crowd and natural food recipes, often found in the food & wine section of the NYT. Includes pantry and refrigerator drawer staples such as summer squash, potatoes, leeks, fresh herbs, cream, eggs, gruyere and arborio rice. Convenient way to feed your long-term live-in boyfriend or semi-employed friends after a long day of drinking white wine and smoking camel lights while waiting to hear back from those 20 jobs you found posted on idealist.org and applied to after you woke up at 10 am.

As the Thai people so famously say: "same-same, but different."

Gratins come in many shapes, sizes and levels of healthyness, but I think the majority of us crows agree that the Queen of all gratin recipes is this little gem that we dug up last summer:

This Summer Squash Gratin recipe from the NYT "recipes for health" section.

I have made this a least a half dozen times, and I know Mz Holly has as well. What is so great about this particular recipe is that is completely adaptable to whatever you have in your kitchen at any given time- zucchini can be substituted for sweet potatoes or butternut squash, Gruyere can be replaced by cheddar or chevre, leeks or shallots could be added, basil, parsley or organo can take over instead of thyme. Be creative!

Using rice in the gratin keeps it light yet filling (brown rice works just as well as aborio and makes it a little heartier), and personally, I like that this gratin isn't too cream-heavy, as many are.

The most important thing that this, and most, gratin recipes never mention is a classic ode to the casserole; always opt for a crusty top! A thick layer of breadcrumbs ups the yummy factor big time. After all, your Mama was right about a lot of things.

Curse the Kitchen Elves!

Have you ever planned out an entire meal, purchased necessary items at the store only to come home and find that key ingredients you were counting on are missing from your pantry or freezer. This happens to me all too often. Monday night the kitchen elves made off with my marinara sauce and half a bag of frozen gnocchi- curse those little scavengers who take off with my food while i'm slaving all day at work. Initially I get angry at the Kitchen elves, but then I realize I still need to make dinner regardless of what i have/don't have in my pantry, so then I look at it as a challenge. Drawing inspiration from a bottle of red wine, I decided to clear out most of the leftover veggies in my refrigerator bin and make my own pasta sauce. To deal with my lack of gnocchi I would just mix it in with some whole wheat pasta and this is what I came up with:

Baked Pasta with Gnocchi & Chard


1/2 package of frozen gnocchi
1/2 package of whole wheat pasta
1 28oz can of diced tomatoes
1 medium carrot diced
1/2 zucchini, diced
1/2 onion, chopped
3 garlic cloves, minced
1 bunch chard, chopped

Parmesan Cheese
1/3 cup dry red wine
fresh oregano and thyme, chopped
Olive Oil, Salt, Pepper and Red Pepper Flakes

• Saute onions, carrots, zucchini and garlic in a deep saucepan with olive oil, salt, pepper and a 1/2 teaspoon of red pepper flakes (reserve one garlic clove and 1/4 of the onion for the chard)
• When onions become translucent pour in red wine and let reduce for 5 minutes
• stir in tomatoes, extra dash of salt and fresh herbs, let simmer while the pasta water comes to a boil
• While sauce is simmering saute onions, garlic, chard, salt, pepper and oil until chard is just wilted- take off heat and set aside
• When water comes to a boil give it a generous salting, then pour in gnocchi and pasta- cook for 3 minutes less then instructions call for
• Combine cooked pasta with sauce in a mixing bowl
• Pour half of the pasta mixture into a casserole dish, spread out chard mixture over the pasta, then add the remaining pasta and top it off with some Parmesan Cheese
• Bake in a 425 oven for 15 minutes covered, then an additional 10 minutes uncovered to crisp up the top
  
  Here's what it looked like without the top layer:

Overall It wasn't a bad meal for a Monday night, I got to use up a bunch of veggies before I got a new batch delivered the next day. The fact that I combined the gnocchi with regular pasta made the whole dish a lot lighter, Nick commented that the gnocchi was like biting into little treats. If I make this dish again I would double the amount of chard I put in- you could also substitute the chard with spinach, kale or arugula.
Holly: 1 / Kitchen Elves: 0
until we meet again...

Two cool Cats

I have been slacking recently on my posts.

Its just so discouraging when you don't have beautiful pictures to add on! I will work on getting my camera fixed.

I"m surprised no one has spoken about the wonders of Risotto yet. This dish is so versatile, and even at its most bare bones can be so rich and stupendiferous.

The perfect default dish for a low-cost dinner party, or a highly elegant side on a fancy night with your lovers, Risotto can do it all! It can even save the day!

On Memorial day, I was all alone! Oh No! The only thing to do was go to a really awkward building BBQ, that is so overwhelming the only way to make it okay is to pound 2 glasses of wine before joining the party. I always like these parties because I can impress the adults with my cooking miracles (they aren't too shabby either, usually they enter a whose cut of meat was most expensive contest- this week it was a full leg of lamb) but that doesn't ignore the fact that they all think Billy and I are married (wah-wah) and consider us very strange individuals.

So I bought an eggplant, some zucchini (green and yellow saucer shaped), and some red onions. Got them all slathered in a nice coating of olive oil and S & P, cut them up with nice crosshatch marks, and set out to grill. I get out there, and there is no grill space :( sad.

Long story short- I eventually got some grill space, but the coals were virtually dead and I was left with half grilled veggies. Ever try eating raw eggplant?

So I came back and finished roasting them in the oven. The next day I decided they would make a nice addition to a light and creamy risotto. As risotto can be made in all quantities, I will leave that open for interpretation and adaptation!

Risotto with Grilled & Roasted Veggies

Arborio Rice
Vegetable stock
Parmesan cheese
roasted/grilled veggies cut into cubies
S & P
garlic
onions
1 c dry white wine
scallions or chives for serving

So begin with a basic Risotto methodology. Cut onions, brown/sautee until translucent. Add Rice, toast rice, deglaze with 1 c white wine. Stir constantly, and only add liquid after previoud liquid is absorbed.

When you have 2 more cups of stock to add, throw in your cubed roasted veggies.* Continue adding liquid until the rice is cooked and rice begins to give off some of its starch (ie. creamy factor becomes visible) Add parm. cheese and enjoyyyyy!

*You probably don't even have to add the veggies to the risotto- leave them hole and serve them as sides if you wish!

Also- quick note last night I made a super fast, super protein packed meal: Halibut with onions and Quinoa. So yummy! I cooked the halibut in a lemony broth with carmelized onions. The Quinoa was simple and fast: sautee carrots, sweet peppers, and corn until soft. Add 1 16 oz can fire roasted tomatos and heat thouroughly. Add cooked quinqoa and 1/2 thinly sliced raw onion. Complete with some lemon juice or parsley. So yummy!

The Lady Crows fly down Huntington

Sunday, in celebration of this blogger's birthday, a few of the Lady Crows flew away from the nest and perched for the afternoon at the end of the Savant Project’s bar. Nestled next to Flann's and across from The Mission, the Savant project is frequently overlooked in favor of saucier locations. Fortunately, after the exciting culinary adventure we were brought on during the few hours we spent at the Savant Project it is unlikely that the lady crows will ever ignore this gem again.

Led by Captain (bartender) Daniel, we began our tasting journey with a round of champagne cocktails (after all; it was mid afternoon). Holly and I opted for the "Chuci Coo"; champagne served with mango juice and green tea. The drink was refreshing, but Miss Mo's choice was the clear winner; the "Old Wise," a ultra refreshing combination of champagne, lychee and fresh mulled mint. Bonus points for serving champagne cocktails with their own individually portioned small bottle; nothing is worse than a flat mimosa after the bottle has been opened for the entire brunch shift!

For apps (half price every afternoon!) we indulged in tuna sashimi, three cheese and pickled jalapeno empanadas and tempura veggies with mustard peanut sauce. The tuna was fresh but the salad and lime-wasabi vinaigrette fell a bit below expectations with the wasabi being represented only by the peas that topped the salad and the dressing's flavors disappearing almost entirely in the greens and not adding anything to the fish portions. The tempura veggies were done perfectly with juicy on the inside, crisp on the outside, bite-sized chunks of zucchini and a good portion of a fresh and complimentary sauce. Only complaint is that I feel there could have been more variety in the veggies offered. The empanadas were flawless though- light and savory with an excellent fresh salsa on the side.

The Savant Project scores major points for being exceptionally creative with their limiting cordial license. They infuse their liquors themselves right behind the bar and we were lucky enough to get a sampling from Daniel while we snacked. We tried their lychee infused vodka, the pear-infused dark rum and the peach-infused bourbon as well as their house red and white sangrias. All were delicious (although the rum and the bourbon made this crow breath fire). I particularly enjoyed the white sangria, which was crisp, fruity and light; perfect for summer sipping. We probably would have ordered the sangria for round two had there not been a chilled bottle of sparkling white already propped on the counter in front of us. Daniel tried to tempt us with whole lychees, pulled straight out of the vodka jar, but even the most hardened of us crows found them impossible to swallow.

All in all, the Savant Project left us with no reason to Caw. The service was top-notch (thanks Daniel!) or bar companions friendly, the food inexpensive and satisfying, and the drinks creative and free-flowing. The crows will definitely be seen roosting on this bar in the future.

Also worth mention, there was an impromptu grill and eat out session in my backyard tonight. Totally basic all the way with burgers, hotdogs, and fresh skin-on sockeye salmon marinated simply in olive oil and lemon juice with salt and pepper.

Sides of leftover pasta salad and lettuce from boston organics with sliced fennel and holly's homemade balsamic dressing. Light and satisfying summer meal, great for outdoor mowing.

Our First Beach Adventure-Singing Sands

Sunday Morning we embarked on our first beach visit to Singing Sands at Manchester by the Sea (Take the Newbuyport commuter rail from North Station to Manchester)

For once we actually brought enough food and bevy to sustain us all for the long haul. Some items included:

• Port Salut & Baguette- absolute staple for picnics and beach excursions


• Pasta salad with fennel- for Vbar to post


• Barley Salad- unfortunately on this trip got a bit water-logged from melted ice


• Geary's Summer/ PBR


• Saussy Sangria

Saussy Sangria

There are numerous variations on the beverage but this is a version i enjoy

Dice up whatever fruit you have on hand (apples, kiwis, strawberries, pears, oranges, etc)

Add fruit to a pitcher and cover with a half cup of booze (brandy works nice but i've even done this with tequila!)

Add a bottle of vino verde and a bottle of red table wine

Top of the mixture with San Pellagrino or if you have it Trader Joe's Sparkiling Grapefuit Juice

Let Sit overnight- or for as long as you can hold out.

Barley Salad

I got the idea of this salad from a food and wine recipe- but I switched up the ingredients to fit my palate, feel free to try either version

http://www.foodandwine.com/recipes/barley-salad-with-parsley-and-walnuts

Cook one cup of pearl barley in boiling water for 15-20 minutes

In a large bowl whisk together 1/2 tsp honey, 1/2 tsp grainy dijon mustard, juice of one large lemon, quarter cup of olive oil, 1 large minced garlic clove, salt, pepper, and a pinch of red pepper flakes

Add 1/4 C finely diced red onion, 1 diced tomato, diced feta cheese, 1 diced carrot, chopped basil, and a handful of baby spinach to mixture and let marinate while barley continues to cook

When barley is tender, strain under cold water add to the mixture.

Successful bbq last night to ring in the summer weather. Winter has finally ended.

With honorary chef Mark at the helm of the grill we fired up: burgers, dogs, veggie burgers and chicken with a veggie pouch.

Veggie Pouch:

-onion, garlic, zucchini, green beans and a roma tomato.

-Chopped veggies and threw them into a tinfoil pouch with lemon juice, olive oil salt and pepper.

-poked holes in the pouch and threw it on the grill.

Ultra fresh and yummy.

Holly, you need to share your excellent chicken recipe; thyme, lemon....?

Tomorrow is our first day at the beach! Can't wait to taste the yummy Sangria being whipped up by Mo and Holly.

I made pasta salad- with lots of... what else, fennel. I've been talking about fennel (anise? whatever.) all week, because, as I keep saying it is super cheap at Harvest right now. $1.50 a bulb, and they are big and white and crisp; not the $4 each droopy browning bulbs they often have. Fennel is my favorite- it reminds me of Sicily, because I ate it every day there and came to absolutely love it. This lady Lana, who was from Rome and lived in the house with us always made fennel this way, and it is truly delicious.

Roasted Fennel with Breadcrumbs and Parm

-Slice up fennel bulb (a good sized on goes pretty far- maybe 4 good serving) into slices , reming the tough core and separating apart

-spread the fennel out on the bottom of a casserole dish and drizzle olive oil on top

-dust with a good sized handful of parmesan, and then dust over with breadcrubs. A little salt and a lotta pepper

-bake at 350 degrees for about 35 minutes or until fennel is soft