More Cold Weather Fare

We're still snowed in . . . it's still cold. Tonight we had Corn Chowder (page 116-117) topped with a skewer of Blackened Spicy Shrimp (page 62-63) to add a bit of visual interest and yumminess. This soup is rich and substantial - slightly sweet and a little bit spicy. Easy to make, and easier to eat! (The grill was covered with 3 feet of snow, so Al made the shrimp stove top.) 20160125_200113

Here’s What a Blizzard Does to You

Yesterday Al and I decided to go out into the elements and check out the weather status first hand. We also needed a few things from the grocery store, so out we went. The snow was waist deep and the roads were unplowed, and we were actually able to work up an appetite with our walk. We just munched on a few leftovers for dinner, but we ended the evening with some fresh baked Chocolate Chip Cookies (page 345). Firm, yet soft, a hint of peanut better, chocolate . . . yum - we just can't stop eating these! 20160124_155821 2016-01-24 16.15.12 2016-01-24 18.53.20

Cathy Whips Up a Delicious Meal on a Snowy Evening

One of the fun things about having a blog like this is to have a place to share recipes with friends and family. I love getting texts and emails of what other people are cooking, and last night's text from my friend Cathy was no exception. This recipe calls for a bottle of Cotes du Rhone wine, so be sure to buy two - one to cook with and one to drink! Remember - never cook with wine that you wouldn't drink! Serve this dish with a loaf of crusty french bread for a perfect dinner - whether it's snowing outside or not! Thanks Cathy for sharing! Click here for the recipe.   3413

Quintessential Comfort Food

As the blizzard continued to rage on into the second evening, I found myself back in the kitchen preparing some serious comfort food. My mom is with us for the storm, so I am trying to keep our food selections pretty basic. Although Meatloaf (page 290-291) and Macaroni & Cheese (page 292-293) are basic dishes, they're still pretty darn tasty. I didn't have any elbow noodles in the house, so I used penne instead, and we actually liked the texture even better than the elbows. There's nothing very creative or challenging, or very interesting really, about this meal, but if you're looking for something comforting on a cold, snowy evening, this dinner fits the bill. 2016-01-23 20.24.25    

Il Poeta 2010 Barbera D’Alba

20160123_141636 For the last 10-15 years I have been primarily a big, bold cabernet drinker. In the last few years I have been continuing to try wines outside of my comfort zone. And when you try new things, sometimes you are pleasantly surprised, and yes, sometimes you're disappointed.  Trying to maintain a sense of adventure, Al and I joined a few wine clubs, one of which (Laithwaites) sends us a variety of wine a few times a year. It's always fun to receive one of these cases as we never know quite what to expect. (If you don't know much about wine, this can be a great way to experiment and find ones you like). I have recently found several Italian wines that I am really liking.  Now I've always been a big fan of a Barolo (“The king of wines, the wine of kings”) and undisputedly the best Italian produced wine. It's produced in the Piedmont region and uses the Nebbiolo grape, which is notoriously difficult to grow. Maybe this explains why it's such a pricey wine. Barbaresco is another wine from Piedmont, and then there's the third "B" from this region - the Barbera. This one deserves paying attention to. Renowned critic, Antonio Galloni, says “The best Barberas are simply stunning." This Il Poeta is a lovely medium-bodied wine, has a minimal nose, a touch of fruit, and a lingering smoky taste. I recently served this with pork and found it to be a perfect complement. Around $20 per bottle, this one is an excellent find. I encourage you to try it!  Salute! Click here to buy this wine.  

More Blizzard Food

As the storm rages on here, we continue to shovel snow, cook and eat.  My mom came to ride out the storm with us, so she's been in the kitchen as well. Here she  keeps an eye on the Balsamic Glaze (page 15) we made last night. This stuff is seriously like liquid gold. Last night's menu featured Pork Tenderloin Balsamico (page 43) with Sautéed Cabbage, Bacon & Egg Noodles (page 43) and a 2010 Il Poeta Barbera D'Alba. Yum! (See What's In the Glass for a review of this one.) 2016-01-23 12.27.08 (1) 2016-01-23 10.38.53 (1) 2016-01-23 12.27.02 (1) 2016-01-22 18.08.44-1 2016-01-22 20.41.49 After another round of shoveling, I whipped up some omelettes, fried some bacon and added a bit of fruit so we could pretend we were being healthy. This Omelette (page 10) was filled with sautéed red peppers and mayan onions, with my favorite ingredient - Boursin cheese. My fellow eaters elected gouda and/or cheddar cheese instead (Wow, what's up with that?). Bacon was maple applewood, all accented with fresh organic raspberries, blueberries, strawberries and cherries. 2016-01-23 12.10.07 (1)

Kick Off to the Blizzard Weekend

We started off this snowy weekend with Guiness Irish Beef Stew (page 80). I actually made this last night and we had it for lunch today, as this is one of those dishes that is much better the next day. This recipe contains both Guiness beer and red wine, so how bad can it be? Al was down in his office on a work call when I took him a bowl, and he came upstairs a little later, exclaiming, "Wow - that was really good. I need a little more!" That's all any cook needs to hear to motivate them to keep on cooking! This stew wouldn't be my first choice on a hot summer day, but it's perfect cold weather fare. (Note: When I was making this last night, I noticed a few omissions from the recipe. There was no quantity listed for either potatoes or carrots. It should read 4-5 large russet potatoes, and 4 large carrots. I actually cut them in large chunks as opposed to the 1/2-inch chunks called for in the recipe. These changes will be reflected in the next version.) Guiness Beef Stew

This Isn’t Your Ordinary Papa John’s Pizza!

My dear friend John loves to cook and has a great creative flair. Instead of running out to the grocery store when he doesn't have an ingredient, he just substitutes the missing ingredient with what he has on hand, or just makes something up with available ingredients. Whenever he's in town, you can bet he's in the kitchen with us whipping up some new dish we've never cooked before. I love getting late night texts (he's on the west coast) of what he's cooking (as well as edits I need to make to the Cookbook). Last night John made Basic Pizza Dough (page 50) and totally improvised the pizza itself. Here he tops the pizza dough with Pesto, Mozzarella, Shrimp and Kalamata Olives. "Devine! The crust was awesome." With what ingredients do you like to top your pizza? John's Pizza

Ben & Heather Crush Their First Stir-Fry

Ben received a new wok for Christmas, and he and Heather put it to good use by making Chicken in Thai Peanut Sauce (recipe on p. 214). Ben put his own twist on this recipe by adding mushrooms to the other ingredients. He also suggests cooking the broccoli until the edges begin to brown before adding the chicken. What I would recommend is that you as the cook should judge which gets added first. I personally like vegetables to be crunchy, so I tend to add them to the very end of a stir fry. If you like them a bit more cooked, then add them earlier. That's the beauty of a dish like this - you can add or substitute ingredients, and can cook it less or more, depending on your individual taste.  The best part of this one though is the sauce. To quote Ben, "The Peanut Sauce is like candy. Delicious recipe and will make again!" Try this one and some of the other stir fry recipes included in the Cookbook. Or . . . make up your own.  Just cook something! IMG_20160119_191208927 IMG_20160119_184419223 IMG_20160119_184428712 IMG_20160119_190217155 IMG_20160119_182010022