January 19, 2009
January 18, 2009
I know you will love this one!
January 15, 2009
Wine Pairing: enjoy with a Sauvignon Blanc or Gewurztraminer.
4 Italian chicken sausages (this will be good with whatever savory sausage you like)
3 leeks (white part only) cleaned and diced
1 large shallot diced
1 garlic clove minced
1 tbsp butter
pinch of salt
dash of pepper
1 puff pastry (thawed in refrigerator)
2 tbsp of dijon mustard
1 cup asiago cheese
1 egg for egg wash or use a little cream
Pre-heat oven to 350 degrees. In a saute pan over medium heat, add butter, leeks, shallots, garlic, salt and pepper. Saute until soft, about 3 minutes. Take off heat and set aside to cool slightly. In the meantime, roll out your puff pastry on a lightly floured work surface. You want to roll it out enough so that when you quarter the pastry, you have four 5 inch squares. Spread each square with a thin layer of dijon mustard. On top of mustard, add your leek and shallot mixture on one side of pastry. Place your sausage on top of leek and shallot mixture and sprinkle your asiago cheese on top. Close pastry by taking one half and folding it over your filling. Crimp all 3 sides with a fork. Place them on a baking sheet with a silpat liner or sprayed with cooking spray. Brush all with a thin layer of egg wash or cream.
Place in oven and bake for about 25 to 30 minutes until pastry is lightly browned.
Take out and enjoy with a simple salad of mixed greens.
January 13, 2009
- Asian/Pacific coffees are full-bodied, herbal and earthy, and pair well with cheese as well as rich, buttery dishes that feature toffee and caramel. Spicy flavors like cinnamon also go well with these coffees (sumatra and Komodo Dragon Blend).
- Latin American coffees offer rich flavors of nuts and cocoa. Coffees from this region (Breakfast Blend, House Blend, and Guatemala Antigua) pair well with desserts that feature nuts and caramel, as well as apples, blueberries and lemons.
- African/Arabian coffees feature floral aromas and flavors of berries and citrus. Coffees from this region (Kenya, Ethiopia Sidamo) pair well with dried fruits, lemons and grapefruit, plus dishes featuring savory herbs and spices.
Cheers to your next cup of brew and finding your favorite pairing!
Visit Starbucks for wide range of coffee flavors.
January 11, 2009
I came across short ribs at the grocery store the other day which looked great, well marbled but not too much fat. I haven't made them in a while and thought, what better way than to slow braise them for that fall off the bone decadence. Nothing beats the taste of something that has been cooking all day, and the aromas wafting throughout your home....pretty amazing. This dish only begs for two things, a nice bottle of red and some great crusty bread.
January 10, 2009
It must be about 15 years ago now that I tried a savory dish for the first time with chocolate as one of the ingredients. It was the tastiest chili con carne I had ever had. Expecting a sweet taste, I was a bit skeptical as I took that first bite. I was actually pleasantly surprised. The chocolate didn't add any sweetness at all, in fact in only deepened and enhanced all the flavors in the chili to make it more complex. From then on, my thoughts on chocolate changed from being that of only a sweet to an all around flavoring. Now a little bit of chocolate is always added to my chili recipes to enhance and deepen the flavors.
January 8, 2009
January 6, 2009
This satisfying Angel Food cake is firstly very tasty, but quick and easy as well.
Angel Food Cake with Strawberries in a Balsamic reduction drizzle
12 egg whites
1 1/4 teaspoon cream of tartar
1/4 teaspoon kosher salt
1/2 teaspoon lemon juice
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
1 cup of cake flour
1 1/2 cups powdered sugar
1/4 cup balsamic vinegar
1/2 tablespoon honey
Preheat over to 350 degrees.
Combine egg whites, salt and cream of tartar in bowl of stand alone mixer. Beat on medium speed until frothy. Add vanilla extract, lemon juice and zest. Mix on high speed until soft peaks form. Gradually add sugar and beat until mixture forms stiff peaks. Now using a spatula, sprinkle flour into the egg white mixture, carefully folding until all is incorporated. Spoon batter into an ungreased 10-inch nonstick angel food cake pan. Bake for 30 minutes. Top will be brown and toothpick should come out clean. Invert pan for about 1 hour to cool completely.
In saucepan, add balsamic vinegar and honey and reduce over medium heat. Mixture will be thick and syrupy, and will coat the back of a spoon. Set aside to cool.
Using spatula, loosen cake from sides and middle. Push bottom of cake pan out through the top and release bottom of cake from pan. Place on serving platter. Cut into slices, top with sliced strawberries, and drizzle with balsamic reduction. Enjoy!
January 1, 2009
Firstly, after experimenting with many recipes for this yummy soup, I finally finagled a soup that tastes very similar to what you may get at a Chinese restaurant. You will find this quick, easy and very tasty. Enjoy!
Wine Pairing: Riesling would pair quite nicely.
If you want a sparkling wine, try Italian Prosecco, it has a lemon-lime flair and goes great with asian dishes.
Hot and Sour Soup
Serves 4-6 appetizer servings
1 package (1 oz.) dried black Chinese mushrooms
or 1 can straw mushrooms
4 ounces firm tofu, drained and cubed (optional)
5 cups chicken broth
3 tablespoons sherry vinegar
2 tablespoons soy sauce
1 teaspoon hot chili oil
1/4 teaspoon ground white pepper
1 cup cooked shredded pork
1 cup drained canned bamboo shoots cut into thin strips
3 tablespoons water
2 tablespoons cornstarch
1 egg white, slightly beaten
3 scallions thinly sliced
1 teaspoon sesame oil
Place dried mushrooms in bowl, cover with warm water and soak for 20 minutes to soften. Drain and squeeze out excess water. Discard stems and slice caps.
Combine broth, vinegar, soy sauce, chili oil and pepper in medium pot. Bring to boil or high heat, then reduce heat to medium and simmer for 2 minutes.
Stir in mushrooms, tofu, pork and bamboo shoots and heat to boiling.
Blend water into cornstarch in small bowl until smooth. Stir this into soup. Cook and stir for 4 minutes or until soup is thickened and boiling.
Remove from heat. Stirring in one direction, slowly pour egg white in a thin stream into soup. Stir in onions and sesame oil.