Monday, November 12, 2012
Where have I been?
I have been trying to figure out what I want to do when I grow up!
Recently, I have been working at a restaurant that is owned by some friends. I am having a blast! Learning, hustling, suggesting, observing.
Check out my friend's son's blog-this guy is good.
http://cookingwithhoover.blogspot.com/
Tuesday, June 8, 2010
SO WE HEADED TO FLORIDA AND RELAX
MY WIFE AND I BOTH WANTED TO GET BACK TO SOME SEMBLANCE OF HEALTHY EATING AND LOSE SOME WEIGHT. WE DID NOT REALLY EXERCISE MUCH SINCE JANUARY, AND THAT IS JUST TOO LONG.
WE MADE MORNINGSTAR SAUSAGE SANDWICHES FOR THE DRIVE TO FLORIDA, AND DRANK WATER ON THE WAY. AN ABUNDANT SUPPLY OF CELERY STICKS ALMOST KEPT US FROM BUYING SOME SALTY CHIPS AND PEANUTS.
BREAKFAST WAS SLICED FRUIT, MANGO AND APPLES, WITH A HALF SLICE OF WALNUT/RAISIN BREAD FROM THE DEKALB FARMERS MARKET. LOTS OF WATER. THEN I WENT OFF FOR MY FIRST WALK OF THE DAY.
LUNCH-ARUGULA SALAD WITH SLICED RED ONION, EVO –FROM ZINGERMAN’S. I WILL TALK ABOUT ZINGERMAN’S LATER, AND SOME GRATED PERCIOANA ROMANO CHEESE, OH A SPLASH OF BALSAMIC VINEGAR. CAULIFLOWER:
CAVOLFIORE STUFATO, FROM FLORENCE -THE ART OF COOKERY BY SANDRA ROSI. (MY WIFE FOUND THIS COOKBOOK AT A THRIFT STORE. WHERE SHE ALSO BUYS ALL OF MY CLOTHES):
THERE ARE ONLY TWO OF US SO I CUT THE HEAD OF CAULIFLOWER IN HALF. PAR BOILED IT FOR 5 MINUTES; LET IT COOL FOR 5 MINUTES, THEN BROKE IT INTO FLORETS (LITTLE TREES) WARMED TWO OR THREE TABLESPOONS OF EVO IN A CAST IRON SKILLET, ADDED THREE SMASHED AND PEELED CLOVES OF GARLIC. MEANWHILE CHOPPED TWO TOMATOES AND PLACED THEM INTO A BLENDER, I ADDED A HEFTY HANDFUL OF ITALIAN PARSLEY AND SOME DRIED BASIL-PUREE. ADD THE CAULIFLOWER TO THE OIL AND COOK TURNING GENTLY. I BELIEVE I COOKED IT FOR 5 MINUTES ON MEDIUM HEAT; THEN ADDED THE PUREE AND STIR GENTLY, I LET IT COOK FOR TEN MINUTES, A LITTLE SPRINKLE OF THE GRATED CHEESE,
I SERVED THE MEAL WITH US EACH GETTING A HALF OF A PIECE OF SOURDOUGH TOAST.
IT IS 83 DEGREES OUTSIDE SO WE WILL HAVE TO WAIT UNTIL TONIGHT TO WALK. SO WE DID CRUNCHES AND STRETCHES ON THE FLOOR. THEN I WENT TO THE STORE FOR MORE WATER, AND TO FILL THE BOAT’S FUEL TANK FOR A POSSIBLE FISHING TRIP TOMORROW.
DINNER: SLOW COOKED SLICED RED POTATOES AND SLICED YELLOW ONIONS WITH EVO AND GROUND PEPPER.
SALAD- ARUGULA (GOTTA USE IT OR LOSE IT), SLICED CHERRY TOMATOES, SLICED RED ONION, LOTS OF FRESH OREGANO FROM MY MOM'S GARDEN. I USED MY VEGGIE PEELER THAT TURNS ZUCHS INTO SPAGHETTI, I USED ONE ZUCCHINI FOR THIS-TOSSED THE ZUCH STRINGS WITH EVO AND BALSAMIC AND FRESH GROUND PEPPER, AND THEN, JUST BEFORE SERVING I MIXED IT WITH THE ARUGULA. YES, YES, AND SOME GRATED CHEESE.
****NO BREAD THIS TIME.
MY WIFE AND I BOTH WANTED TO GET BACK TO SOME SEMBLANCE OF HEALTHY EATING AND LOSE SOME WEIGHT. WE DID NOT REALLY EXERCISE MUCH SINCE JANUARY, AND THAT IS JUST TOO LONG.
WE MADE MORNINGSTAR SAUSAGE SANDWICHES FOR THE DRIVE TO FLORIDA, AND DRANK WATER ON THE WAY. AN ABUNDANT SUPPLY OF CELERY STICKS ALMOST KEPT US FROM BUYING SOME SALTY CHIPS AND PEANUTS.
BREAKFAST WAS SLICED FRUIT, MANGO AND APPLES, WITH A HALF SLICE OF WALNUT/RAISIN BREAD FROM THE DEKALB FARMERS MARKET. LOTS OF WATER. THEN I WENT OFF FOR MY FIRST WALK OF THE DAY.
LUNCH-ARUGULA SALAD WITH SLICED RED ONION, EVO –FROM ZINGERMAN’S. I WILL TALK ABOUT ZINGERMAN’S LATER, AND SOME GRATED PERCIOANA ROMANO CHEESE, OH A SPLASH OF BALSAMIC VINEGAR. CAULIFLOWER:
CAVOLFIORE STUFATO, FROM FLORENCE -THE ART OF COOKERY BY SANDRA ROSI. (MY WIFE FOUND THIS COOKBOOK AT A THRIFT STORE. WHERE SHE ALSO BUYS ALL OF MY CLOTHES):
THERE ARE ONLY TWO OF US SO I CUT THE HEAD OF CAULIFLOWER IN HALF. PAR BOILED IT FOR 5 MINUTES; LET IT COOL FOR 5 MINUTES, THEN BROKE IT INTO FLORETS (LITTLE TREES) WARMED TWO OR THREE TABLESPOONS OF EVO IN A CAST IRON SKILLET, ADDED THREE SMASHED AND PEELED CLOVES OF GARLIC. MEANWHILE CHOPPED TWO TOMATOES AND PLACED THEM INTO A BLENDER, I ADDED A HEFTY HANDFUL OF ITALIAN PARSLEY AND SOME DRIED BASIL-PUREE. ADD THE CAULIFLOWER TO THE OIL AND COOK TURNING GENTLY. I BELIEVE I COOKED IT FOR 5 MINUTES ON MEDIUM HEAT; THEN ADDED THE PUREE AND STIR GENTLY, I LET IT COOK FOR TEN MINUTES, A LITTLE SPRINKLE OF THE GRATED CHEESE,
I SERVED THE MEAL WITH US EACH GETTING A HALF OF A PIECE OF SOURDOUGH TOAST.
IT IS 83 DEGREES OUTSIDE SO WE WILL HAVE TO WAIT UNTIL TONIGHT TO WALK. SO WE DID CRUNCHES AND STRETCHES ON THE FLOOR. THEN I WENT TO THE STORE FOR MORE WATER, AND TO FILL THE BOAT’S FUEL TANK FOR A POSSIBLE FISHING TRIP TOMORROW.
DINNER: SLOW COOKED SLICED RED POTATOES AND SLICED YELLOW ONIONS WITH EVO AND GROUND PEPPER.
SALAD- ARUGULA (GOTTA USE IT OR LOSE IT), SLICED CHERRY TOMATOES, SLICED RED ONION, LOTS OF FRESH OREGANO FROM MY MOM'S GARDEN. I USED MY VEGGIE PEELER THAT TURNS ZUCHS INTO SPAGHETTI, I USED ONE ZUCCHINI FOR THIS-TOSSED THE ZUCH STRINGS WITH EVO AND BALSAMIC AND FRESH GROUND PEPPER, AND THEN, JUST BEFORE SERVING I MIXED IT WITH THE ARUGULA. YES, YES, AND SOME GRATED CHEESE.
****NO BREAD THIS TIME.
Thursday, May 20, 2010
Roasted Chicken - On the Grill
Previously.....I roasted a chicken in the oven. In the summer, this really heats up the kitchen. Now, one of the great benefits of roasting something like that is the aroma that rolls through the house intoxicating everyone in it's path. Even my vegetarian wife has been known to consider becoming a carnivore for a day. Such is the effect of meat, garlic, and heat!
So, to reduce the rising temperature affect of the oven, I decided to try roasting a whole chicken outside, on the grill. (I bought this gas grill two years ago, from Lowe's, in November after they had reduced the price!
Prepared the chicken by washing it; patting it dry, (save the livers); then rubbing it with olive oil-inside and out- salt and pepper, then two lemons halves and squeezed into the cavity; dropped the halves in the cavity; added a bulb of garlic cloves, not peeled, (salt and pepper already in there). Did not truss it since I will be wrapping the whole bird in foil.
Placed the slippery bird onto an over sized sheet of foil (get the good heavy foil) and folded the foil up halfway around the bird. Added two bulbs of garlic gloves-not peeled- two more lemons halved, squeezed over my bird and the halves dropped into the foil tent. I found some fresh oregano in the frig and added a couple of hefty sprigs to the cavityy. Foled the foil over tightly to keep the steam in, and placed on the top shelf of the grill that had been warming and was up to 350 degrees. (mine has a built-in thermostat on the top) It reached 400 within 10 more minutes. Left it there for 1 1/2 hours. Then, I opened the foil and left tehre for 15 more minutes to get some color and crispiness to teh skin. I then pulled it off the grill, using a towel as not to tear the foil, and brought in side to rest for ten minutes. Place it in a pan with sides when moving it, because if the foil tears while you are carrying it inside, shaking with anticipation of you first taste of this delicous roasted chicken, there will be hot juices all over you and your floor.
I suppose if you have to have some great smells you could sautee some garlic in butter on the stove.
So, to reduce the rising temperature affect of the oven, I decided to try roasting a whole chicken outside, on the grill. (I bought this gas grill two years ago, from Lowe's, in November after they had reduced the price!
Prepared the chicken by washing it; patting it dry, (save the livers); then rubbing it with olive oil-inside and out- salt and pepper, then two lemons halves and squeezed into the cavity; dropped the halves in the cavity; added a bulb of garlic cloves, not peeled, (salt and pepper already in there). Did not truss it since I will be wrapping the whole bird in foil.
Placed the slippery bird onto an over sized sheet of foil (get the good heavy foil) and folded the foil up halfway around the bird. Added two bulbs of garlic gloves-not peeled- two more lemons halved, squeezed over my bird and the halves dropped into the foil tent. I found some fresh oregano in the frig and added a couple of hefty sprigs to the cavityy. Foled the foil over tightly to keep the steam in, and placed on the top shelf of the grill that had been warming and was up to 350 degrees. (mine has a built-in thermostat on the top) It reached 400 within 10 more minutes. Left it there for 1 1/2 hours. Then, I opened the foil and left tehre for 15 more minutes to get some color and crispiness to teh skin. I then pulled it off the grill, using a towel as not to tear the foil, and brought in side to rest for ten minutes. Place it in a pan with sides when moving it, because if the foil tears while you are carrying it inside, shaking with anticipation of you first taste of this delicous roasted chicken, there will be hot juices all over you and your floor.
I suppose if you have to have some great smells you could sautee some garlic in butter on the stove.
Wednesday, May 19, 2010
I forgot to mention
You know,I forgot that I have failed to mention, with each post, what items I just happened to find in my pantry or refrigerator, or that some one brought me, and I use to make a meal without a set plan or menu.
Also, at some point I will delve into desserts. I have a friend Jill, who is a chocolate Chef! But she knows a lot about all kinds of cooking and has been very helpful over the years.
Also, at some point I will delve into desserts. I have a friend Jill, who is a chocolate Chef! But she knows a lot about all kinds of cooking and has been very helpful over the years.
Sunday, May 16, 2010
One chicken breast, a can of kidney beans and we are off
Ok, there be more than meets the eye. Early this morning I placed the breast into a ziplock bag-added, soy sauce, white vinegar, sesame oil, pepper-then into the frig.
Later that day; around 5:30:
Heated up the grill; started a pot of quinoa on the stove; opened a can of kidney beans-rinsed and drained. Cut into 1/2" slices a red pepper, yellow pepper, and blue pepper into a bowl add a large onion (cut into same size -always same size pieces-doused with oilive oil; two tablespoons of dried basil and Fresh Ground black pepper-set aside.
Medium saucepan-kidneybeans with 1/2 a chopped onion, 3 cloves smashed garlic, olive oil. -slow cook cause I want it to be dry. Oh yea, add a teaspoon of cumin!
I have a metal basket that goes on the grill> It is one of the great inventions. I pour the pepper mixture into the basket on the grill and close the grill lid.
At this point still do not know what I am making.
Pineapple whole-trim skin off and cut into 1/2-3/4" think rounds.
You have to stir the peppers every five minutes. when the peppers are getting a grill look about them, I put the chicken breast on the grill. Note: you must remember where you place the chicken on the grill- you never want to later cook vegetable or anything else on the surface where any meat was without it being thoroughly cleaned. Your Vegetarian wife will appreciate this. Also use separate utensils when cooking or grilling.
When the peppers are close to charred I moved the metal basket to one side, and placed the pineapple slices in its place on the grill (see- no meat contamination!)
Did I mention the mango sauce? Oh I forgot. I have seen the mango salsas, sauces and such. So, I wanted to try one- two small habenara peppers (seeds removed), one mango seed and skin removes, 1/4 cup chopped red onion, and olive oil-maybe a 1/4 cup, oh and 2 tablespoons of sugar. Blended. I thought this would be great on some pork or some meat. Then I remembered I was cooking chicken. Oh well! Everything I cook does not always work out. However, my wife reports that it was quite tasty!
Served the Grilled peppers chopped up and garnished with flour tortillas that I had toasted on the grill.
Another arugula salad with EVO, balsamic, FGP (fresh ground pepper), and freshly grated Parmesan.
The kidney beans- I had prepared a bowl with a cup of chopped cilantro and poured the bean mixture on top.
I let the chicken sit on the cutting board for 10 minutes and then sliced it diagonally in 1/4 slices.
Grilled pineapple on a separate plate.
Yes it was a lot for three people, but I got carried away when I started pulling food out of the frig randomly. That is ok! This is what makes cooking fun! More philisohical waxing later.
Later that day; around 5:30:
Heated up the grill; started a pot of quinoa on the stove; opened a can of kidney beans-rinsed and drained. Cut into 1/2" slices a red pepper, yellow pepper, and blue pepper into a bowl add a large onion (cut into same size -always same size pieces-doused with oilive oil; two tablespoons of dried basil and Fresh Ground black pepper-set aside.
Medium saucepan-kidneybeans with 1/2 a chopped onion, 3 cloves smashed garlic, olive oil. -slow cook cause I want it to be dry. Oh yea, add a teaspoon of cumin!
I have a metal basket that goes on the grill> It is one of the great inventions. I pour the pepper mixture into the basket on the grill and close the grill lid.
At this point still do not know what I am making.
Pineapple whole-trim skin off and cut into 1/2-3/4" think rounds.
You have to stir the peppers every five minutes. when the peppers are getting a grill look about them, I put the chicken breast on the grill. Note: you must remember where you place the chicken on the grill- you never want to later cook vegetable or anything else on the surface where any meat was without it being thoroughly cleaned. Your Vegetarian wife will appreciate this. Also use separate utensils when cooking or grilling.
When the peppers are close to charred I moved the metal basket to one side, and placed the pineapple slices in its place on the grill (see- no meat contamination!)
Did I mention the mango sauce? Oh I forgot. I have seen the mango salsas, sauces and such. So, I wanted to try one- two small habenara peppers (seeds removed), one mango seed and skin removes, 1/4 cup chopped red onion, and olive oil-maybe a 1/4 cup, oh and 2 tablespoons of sugar. Blended. I thought this would be great on some pork or some meat. Then I remembered I was cooking chicken. Oh well! Everything I cook does not always work out. However, my wife reports that it was quite tasty!
Served the Grilled peppers chopped up and garnished with flour tortillas that I had toasted on the grill.
Another arugula salad with EVO, balsamic, FGP (fresh ground pepper), and freshly grated Parmesan.
The kidney beans- I had prepared a bowl with a cup of chopped cilantro and poured the bean mixture on top.
I let the chicken sit on the cutting board for 10 minutes and then sliced it diagonally in 1/4 slices.
Grilled pineapple on a separate plate.
Yes it was a lot for three people, but I got carried away when I started pulling food out of the frig randomly. That is ok! This is what makes cooking fun! More philisohical waxing later.
Cornish hens, peas, salad -Something for everybody.
I found two Cornish hens in the freezer.
Meanwhile, Arugula sliced red onion, sliced sweet Florida onion, leftover squash strings from the night before- NOW the secret to my salad dressing is that I used good balsamic vinegar ( a healthy splash) and high quality olive oil, fresh ground pepper, and toss. Then I add freshly ground Parmesan cheese on top after I plate the salad.
Now, as far as salad dressing go, my mother makes a great oil and vinegar dressing, so simple, but none of us Can duplicate it, (we also cannot seem to duplicate her Thanksgiving dressings. Even with the recipe in front of us.)
Big pea pods- shelled and washed- in a frying pan add 2 tablespoons of butter (Julia would be proud), chopped lettuce on top ( I used baby bokchoy) the greens provide the only water needed. cooked at medium heat for ten minutes- OmG so Sweet!!!!!
****I got his recipe at the farmers market by asking the woman who was filing a bad with the pods. A she told me, "My daughter is a professional Chef, and does not prefer this way to cook them, but she always eats them when I serve them." She flashed me a grin.
Lesson: ask the people you meet at the market how THEY do it!!
How they got in my freezer, we may never know.defrosted the little birds, rinsed them off, patted dry and rubbed with fresh ground black pepper; garlic slices under the skin; lemon and celery into the cavities. 400 degrees. I was looking for an internal temperature of 180, but I pulled it when it got to 165. Usually it continues to cook while resting. It did cook thoroughly, but I like a drier bird with some crust. So..... the next day I wrapped the remaining cooked hen in foil and out it on the gas grill low heat for 45 minutes.-Just the way I like it. Great aroma!
Meanwhile, Arugula sliced red onion, sliced sweet Florida onion, leftover squash strings from the night before- NOW the secret to my salad dressing is that I used good balsamic vinegar ( a healthy splash) and high quality olive oil, fresh ground pepper, and toss. Then I add freshly ground Parmesan cheese on top after I plate the salad.
Now, as far as salad dressing go, my mother makes a great oil and vinegar dressing, so simple, but none of us Can duplicate it, (we also cannot seem to duplicate her Thanksgiving dressings. Even with the recipe in front of us.)
Big pea pods- shelled and washed- in a frying pan add 2 tablespoons of butter (Julia would be proud), chopped lettuce on top ( I used baby bokchoy) the greens provide the only water needed. cooked at medium heat for ten minutes- OmG so Sweet!!!!!
****I got his recipe at the farmers market by asking the woman who was filing a bad with the pods. A she told me, "My daughter is a professional Chef, and does not prefer this way to cook them, but she always eats them when I serve them." She flashed me a grin.
Lesson: ask the people you meet at the market how THEY do it!!
Monday, April 19, 2010
NO salt on this fish, if you please.
My wife does not like much salt on her food. Therefore, I have set out on a quest to make a spice lick Essence or some kind of seasoning that I can have on hand that does not use salt. Paprika, pepper, dried basil, granulated garlic. applied to a nice piece of talipia,both sides, then into a hot pan lightly oiled-I seared it on both sides and reduced heat to medium-It cooks quickly. Top with a Little sage butter.
Sage butter- if you have never experienced this you must. 6 tablespoons pf butter and 8-10 sage leafs. Warm the butter till it melts and let the sage soak in there for 20 minutes, while it warms (sometimes I will add a little EVO to stretch it) I do not know if that is correct or not, but we like it. I spoon some of the liquid onto the fish (or my chicken)
Salad- arugula, string yellow squash, balsamic vinegar, EVO, one tomato cut into 1" chunks.
Sage butter- if you have never experienced this you must. 6 tablespoons pf butter and 8-10 sage leafs. Warm the butter till it melts and let the sage soak in there for 20 minutes, while it warms (sometimes I will add a little EVO to stretch it) I do not know if that is correct or not, but we like it. I spoon some of the liquid onto the fish (or my chicken)
Salad- arugula, string yellow squash, balsamic vinegar, EVO, one tomato cut into 1" chunks.
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