Friday, July 16, 2010
Tuesday, April 27, 2010
Some Become Samosas
I recently took a trip to Colorado to visit friends and engage in some of the best spring skiing of my life. On that trip, my friend's husband - who used to be a chef - made some delicious samosas by filling wonton wrappers with a mix of sweet potatoes, raisins, and peas that he had cooked in a little bit of coconut milk. He made a dipping sauce out of champagne jelly and habanero hot sauce. It was delicious! A great appetizer before our main meal.
So, armed with that knowledge, I've decided to make my own samosas.
Filling
- you can use any flavor combinations that you like - sweet, savory, hot...
- remember if you are using relatively 'dry' ingredients as your filler, you need a liquid to help hold them together
- some fillings will need to be cooked beforehand
The (W)Rapper
Tick Tock you don't stop! I always like listening to music or having some mindless show on the telly when I'm cooking. It really helps me relax and enjoy the process. Plus, it keeps the creativity flowing. For the outer shell of the samosas I use wonton wrappers. They are the perfect size and really easy to work with.
Putting It Together...
So once you have your fillings prepped, go ahead and start making your 'mosas. I use one beaten egg to seal the wontons, but you can also use water. I prepared mine on parchment paper so they don't get stuck to the countertop.
After they were all made, I fried them in a pot instead of dragging the deep fryer out. It's actually very simple - you just need a pot that will hold about 2" of oil comfortably (and by that I mean there should be at least 5-6" of empty pot above the oil) and a slotted spoon.
Fry the 'mosas in batches until they are a touch golden brown. They are delicious eaten fresh, but I froze most of mine so that I can heat and eat later. Dipping sauce optional.
YUM!
Wednesday, September 30, 2009
Time for Fall
Well, Summer is Over.
It's actually a good thing - if I go on another lame date or eat at one more bar I'm going to explode. The falling of the leaves is the shedding of summer's youthful indiscretions and good habits gone bad.
Now that fall is here it is time to get back on the hay wagon - back to routine. That said, routine means it's time for a new cocktail! Every season I have a favorite "go to" cocktail. Cosmo's are so passe....just like Sex in the City.
This summer it was Vodka Gimlets; this fall it is dirty Martinis. Because deep down everybody likes it a little dirty sometimes.
Until about a year ago, I didn't tolerate Gin very well, but recently that tide has turned. A good friend of mine turned me on to Martinis made with Bombay Sapphire and my life has never been the same. However, before that happened I had already started experimenting with making a Spicy Dirti Martini. I will now present both for your drinking pleasure:
Spicy Dirti Martini:
- pepper infused vodka (homemade or Absolut)
- regular good vodka (like Reyka)
- vermouth
- pitted green olives in olive juice
- shaker
- ice
- chilled martini glass
- shot glass for measuring
Into the cocktail shaker with ice pour the following:
- 1 shot regular vodka
- 1/2 shot vermouth
- 1/2 shot pepper vodka
- splash olive juice
Shake
Strain into glass
Garnish with olives
Recline with cocktail glass in hand and start sipping!
Dirty Martin and Gin (yes, that's Dirty Martin)
- Bombay Sapphire Gin
- vermouth
- pitted green olives in olive juice
- shaker
- ice
- chilled martini glass
- shot glass for measuring
Into the cocktail shaker with ice pour the following:
- 1 1/2 shot gin
- 1/2 shot vermouth
- splash of olive juice
Shake
Strain into glass
Garnish with olives
Put on your best red lipstick and little black dress!
Enjoy!!
Thursday, May 28, 2009
Rain Rain Go Away, What to Eat for Dinner Today?
So spring has pretty much been all rainy here in NYC and today is no exception. It's been a misty day - the kind that makes you real sleepy. I'm not so motivated to figure out what to eat. I've been lucky the last couple of days - went out on Tuesday to Havana Central for some decent Cuban food and great $4 Sangria. Wednesday I went to Graffiti - which I highly recommend - the truffled strawberries with almonds and pepper ice cream was amazing. They only have 4 tables so it's a good idea to make a reservation. So what's a girl to eat? Well, I harkened back to my youth when mom would make omlettes for dinner. Actually, she would make them crepe size (~10-12") and make some frozen veggies. We'd fold the veggies and some cottage cheese up in the crepe and there's dinner!
But today I didn't really feel like making an omlette, so scrambled eggs and toast seemed like an easy alternative.
Speedy Scrambled Eggs
I like to make my eggs with milk or cream - it adds extra flavor and richness. If you want more fluffy eggs, add water.
- 2 eggs
- 3 tbs Butter
- 1 tbs of heavy cream
- 1-2 slices bread
- Crumbled Blue Cheese, optional
- Tomato, optional
So hopefully as a single gal you know how to make eggs, if not only for yourself- at least for when you have Company.
- Crack the eggs into a mixing bowl
- Add the cream and whisk together
- In a non-stick pan (8" crepe pan) melt 1 tbs of butter
- Pour in the egg mixture and using a fork or whisk, stir the eggs to scramble
- When the eggs are cooked to your liking, plate them
- Put 1-2 tbs butter in the pan
- Put the bread on the pan to heat and soak up the butter
- Put some blue cheese crumbles on top and a couple slices of tomato on the side
- Pour a glass of Chardonnay
Voila! Bon Apetit!
Friday, May 15, 2009
Pizza Pizza!
Remember Little Caesers Pizzeria? I used to love it so much I almost married it. Imagine my surprise to see that it's still in buisiness! Well, now living in New York I have to admit the pizza is better than your standard suburban fare. I've also lived in Chicago and found the classic Chicago style pizza like at Giordano's was just too much - too over the top. The only Deep Dish I like is the infamous DJ duo from D.C. Not all Chicago pizzeria's are deep dish style - one of my all time favorite pizzerias is Pompei on Taylor St. in Chicago's west side. The pizza is square - Sicilian style; deee-licious!
But I digress...even though everyone loves the ubiquitous Italian pie not may people realize how many quick and easy ways there are to make it at home. As a teenager, when Boboli appeared on the scene, I used to make pizza's on Friday nights for dinner. But now as a single, there is no way I am going to eat a whole pizza by myself. Thankfully now-a-days there are a variety of flatbreads, naan, and pita that once can choose from as a pizza base.
I recently found some wonderful flatbreads in the bread isle at one of the local grocery stores - really great to doctor up with little extra spices or cheese and pair with a nice salad and glass of wine.
So after a long week and an hour long swim session I came home on a Friday night to make a quick meal so I can be well fed for the weekend's activities.
Fast Flatbread Pizza
- flatbread (or naan or greek style pita/gyro)
- fresh salsa (from the refrig section, not the store shelf)
- cheese
- olive oil
- hot italian....peppers (optional)
- pile about 2-3 tbs. of the fresh salsa on the bread
- sprinkle with cheese
- drizzle with oil
- bake in the oven about 10-15 min until the cheese is melted and the bread a little crispy
Mangia Mangia!
Monday, April 27, 2009
Sunday, April 26, 2009
Let me see your Lobster Roll
'Memba that song? Tootsie Roll? Perfect summer song, perfect time for lobster and crab. My dream is to have a lobster boil in cape cod a la Martha Stewart, but until that happens I have to settle for some homemade lobster dishes. Last weekend after hiking the Butler Loop Trail near Bedford, NY I felt inspired for some lobster and Chardonnay so I took a detour to one of my most favorite grocery stores on the way home: Stew Leonard's - I mean who else has animatronic cows and bears in their store?? I got some pre-prepped lobster, some dill, crimini mushrooms, cream, and a small brick of Asiago cheese. I also picked up a half case of wine - Roses, Whites, and a Sangiovese. All the other ingredients I had lying around the house - you know my motto: gotta use what ya mama gave ya.
Lovely Lobster Lumps (Roll)
Everyone loves lobster rolls...I mean how can you not? Especially if you are spending your summer in a share in the Hamptons. Maybe not so much if you are at the Jersey Shore...
- 1 c. Lobster, cut up but not too small
- 1 small shallot, diced
- small fresh lemon
- 1 tbs mayonaise
- a few sprigs of dill, leaves only
- squeeze one half of the lemon on the lobster; salt and pepper it
- add the shallots and dill
- mix everything
- add the mayo
- add some Old Bay to taste
- Have it onto a mini bun or hot dog bun or just plain!
Truffled Lobstah Risotto with Mushroom Ragout
This is really just your basic risotto recipe with lobster added.
- 1/2 c. Lobster
- 4 c. chicken stock or seafood stock if you want it very ocean-like
- 12 oz Risotto
- 3 tbs. truffle oil
- 1/4 c. shallots
- 1/2 c. diced mushrooms for Risotto
- 1/4 c. brandy or Chardonnay
- 1/4 c. shredded Asiago cheese
- 1/8 c. fresh chopped chives
- Sautee the shallots and mushrooms in truffle oil
- Once soft, add the risotto and heat until translucent while stirring
- Then add either 1/4 c. Chardonnay or Brandy and stir until absorbed
- Then start adding the stock - the stock should be hot so have it heating on a second burner
- Add in 1/2 c. - 1 c. increments until you have used 4 c. of liquid. This should take about 20 minutes. Stir constantly and don't add more liquid until what you have added has been absorbed
- Add the lobstah and cream
- Salt n' Pepa / Truffle Salt to taste
- You can also add some grated Asiago or Parmesean for a little more creaminess and kick
- Add the chives and serve it up!
Mushroom ^Ragout^
- 1 tbs butter
- 1 tbs truffle oil
- 3/4 lb. Crimini mushrooms, quartered
- 1 tbs. heavy cream
- 1/8 c. white wine
- sautee the mushrooms and shallots in the butter/oil
- once soft, add the cream and wine and braise
- salt and pepper to taste
- when is it done? when the mushrooms have given up their liquid and become tender and it smells like delicious mushroom soup
Subscribe to:
Posts (Atom)