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Posts Tagged ‘Recipe’

1.5 oz vanilla vodka (experiment to find out which one you like; I find Stoli almost medicinal, e.g. Alternatively, use regular vodka, and a few drops of good vanilla.)

1/2 oz white creme de cacao
1/2 oz triple sec (or Cointreau)
hefty splash of orange juice

Shake everything over ice. Decorate the bowl of a very well-chilled martini glass with chocolate syrup (my favourite method is to squeeze a small dollop up near the rim of the glass, and slowly twirl it as I’m shaking, to create a simple spiral– looks good, and there’s not so much chocolate that it overpowers the drink). Alternatively, garnish with an orange Ovation stick.

variant: omit the creme de cacao, increase vodka and triple sec to compensate, omit chocolate sauce. Tastes just like a Creamsicle.

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arancini

Arancini are basically rice balls stuffed with things, mostly originating from Sicily. Here’s my favourite way to do them.

First, you need to make some mushroom risotto (how convenient, a recipe). You will have leftovers. Chill the leftover risotto overnight in the fridge.

The next day, form the risotto into approx 1.5-2inch balls around — well around whatever you like, really. My favourite is using small chunks of proper mozzarella, but you could do a compound butter (like Chicken Kiev), or a tomato sauce (which is one of the traditional ways), or a duxelle to max out the mushroominess, or pretty much whatever you like.

Fry the balls in relatively deep oil until golden and delicious. You’re not deep frying, but you’re not just sauteeing either. Think about the amount of oil you’d use for making fried chicken on the stovetop.

Season aggressively with salt when you take them out of the pan. Consume.

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steak (simple)

one of my favourite (simple) ways to do steak:

Cut some large garlic cloves in half. Rub the garlic all over the steak. Discard garlic.

Shake some Worcestershire (Lea & Perrins only, please) over the steaks. Rub in. Don’t use too much.

Your hands will smell delicious by this point. You may wish to lick them.

Allow steaks to sit for about 1/2 an hour. Resist the urge to go caveman and eat the raw steaks, if you can. This is a really good time to:

1) Open that bottle of wine you’ll be drinking with dinner.
2) Make the Caesar dressing & prep the salad ingredients.

Sprinkle steak extremely liberally with fresh coarsely ground pepper, and  (in order of preference) sea salt, fleur de sel, or Kosher salt.

As soon as you take them off the grill, throw a teaspoon of chilled herbed butter on top of each steak.

Grill to rare or blue-rare. Consume. Preferably with a knife and fork.

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This is relatively high-carb, but not very low fat. On the other hand, people will scarf these faster than you can possibly imagine.

I never make this the same way twice, so here’s an approximation:
(more…)

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1 bunch asparagus

some prosciutto

shiso leaves (1 per asparagus stalk)

white pepper

optional: lemon juice or white balsamic vinegar
1) trim asparagus to 3-4″ length (tips only; save the rest for soup or something)
2) Steam, but leave a bit of crunch; allow to cool. Alternatively, blanch very quickly in hot boiling water that has been aggressively salted; shock in an ice bath.
3) wrap in a piece of prosciutto, allowing tip to poke out
4) season with ground white pepper
5) wrap in a shiso leaf

5a) optionally sprinkle with lemon juice or balsamic vinegar
6) consume them all before any of those bastards gets their dirty paws on MY FOOD DAMMIT MINE

Should probably have said: recipe stolen from the incomparable Jayne at Jayne’s Gourmet.

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1/2 lb dried porcini, oyster, and lobster mushrooms

1/4lb fresh button mushrooms.

2c white wine (whatever you like)

1tsp tarragon (dried) or 2tsp chopped fresh

2-3tbsp butter

3-4 green onions, finely chopped

1/4 white onion, finely chopped (brunoise)

1 clove garlic, finely minced or pureed

olive oil

1lb arborio rice

1/2 lemon, juiced

1-2L chicken or mushroom stock

Rehydrate the dried mushrooms in equal parts white wine and very hot (simmering) water, with tarragon. Reserve dehydration liquid after straining, reduce to demiglace consistency.

Saute all mushrooms in a lot of butter until they’ve become a glorious browned yummy…. *wipes up drool*. You get the point. Set to one side.

In a large non-stick pan, lightly saute green onions, white onion, and some garlic in some olive oil. When softened, add arborio rice, Toss. Start the risotto process (stir. add mushroom liquid first, then a little more stock and white wine. stir until absorbed. repeat until tender and creamy).

When risotto is cooked, stir in mushrooms. Add a final splash of white wine and the juice of half a lemon.

Serve.

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ingredients:

asparagus (as much as you need)

2tbsp butter (roughly)

1/2 c white wine (probably a gewurtztraminer to stand up to the asparagus)

1/4-1/2c parmagiano reggiano (or asiago)

dash balsamic vinegar
Toss asparagus in a non-stick pan with a little bit of butter. Don’t overcook; you want the ‘gus to remain crunchy. When almost done, pour in 1/2 cup of white wine, turn the heat up high, and cover for two minutes or so. Remove from pan, toss with a little parmesan cheese (grated) and sprinkle with balsamic vinegar.

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