Friday, January 30, 2009
Wednesday, January 28, 2009
2 tablespoons olive oil
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup mushrooms, chopped
1 cup arborio (or long grain) rice
1/2 cup dry white wine
5 cups chicken stock
parsley, basil, salt and pepper to taste
1/2 cup parmasan cheese Brown the meat in a large pot. Drain the fat and set aside. In a separate sauce pan, bring stock to a simmer.
Monday, January 26, 2009
Tuesday, January 20, 2009
In a large mixing bowl, stir together melted butter, sugar, liqueur and extracts. Stir in eggs and almonds. I mixed manually here. Biscotti more like bread than like cookies or cakes, so you don't really want to overwork the batter/dough with an electric mixer. It's OK if you're consistency is a bit lumpy. Stir in the flour, baking powder and salt.
Divide the dough in half and arrange into to 3"x15" loaves on an ungreased baking sheet. Bake in the oven at 350 for 30 minutes until golden. Remove and let cool. Slice loaves into 1-inch pieces and place back on baking sheet, cut side down. Bake for 20-25 minutes until biscotti are lightly toasted.
Monday, January 19, 2009
Tuesday, January 13, 2009
Monday, January 12, 2009
Blue Sushi Sake Grill has three outposts. This place is super trendy, and their happy hour specials always have a wait. I believe one of the owners was once an interior designer. And the sushi is pretty good--I would say top three in town.
Hiro is located on 132 and Maple but will be opening an outpost in the Old Market this spring. This is every sushi snob's favorite (for good reason).
Matsu Sushi was the first sushi bar downtown (it's on 10th and Farnam). It's good but doesn't have the reputation of Hiro or Sushi Japan.
Sakura Bana, formerly Sushi Ichibon, is pretty traditional--it's the only place I've been served a warm cloth. They have a good central location in Uptown.
Sushi Japan Yakinuku Boy is my personal favorite, though Hiro is right up there. Sushi Japan is really quiet, and their actual bar seems to be pretty popular.
Sushi Yama is in LaVista. I have only eaten there once, and we got soggy edamame. The sushi was OK.
There are other restaurants that serve sushi that don't necessarily specialize in it: Kona and Urban Wine would be two notables.
Sunday, January 11, 2009
1 1/2 cups granulated sugar
2 tablespoons quick-cooking tapioca (buy the small ones, the big ones take longer to dissolve)
5 cups tart red cherries (not Bing and not Renier)
1/2 teaspoon almond extract
1/2 cup flour
2 tablespoons brown sugar
6 ounces slivered almonds
Place cherries, sugar and tapioca in a bowl, add almond extract and stir until cherries are coated. Let set for 10 to 15 minutes until the mixture forms a syrup, stirring occasionally. Make your pie crust in the meantime. Transfer cherry mixture to a crust lined pie-serving dish thing (what are those called?).
For filling, in a small bowl stir together flour and brown sugar. Add butter sliced into tablespoons and cut into flour mixture with a pastry blender until crumbly. Add slivered almonds and stir. Sprinkle topping onto pie. Cover pie with aluminum foil and bake on 375 for 25 minutes. Remove foil and cook for another 25 to 35 minutes, until the top is golden.
Thursday, January 8, 2009
Wednesday, January 7, 2009
My birthday is never fails to turn into a giant family drama, pitting me against my dear-and-loving mother with my sisters caught in the middle and my dad (the supposed) true cause of it all (not sure I believe that). Last year on my birthday we were in the car for 12 hours (granted it was on the way to go skiing in Colorado ... details). The year before that, hey, it was pretty good. The year before that--another 12-hour car ride. The year before that, January blizzard that shut down the entire city.
I, of course, never miss a chance to make these people feel bad about slighting me on the one day a year that we can universally acknowledge is all about me. But seriously, I get the shaft (except for those legendary birthday parties sledding at Mahoney State Park back in elementary school).
Now, I know that my birthday comes on the day that the holidays are officially over. Everybody is going back to school/work. It's cold out. We've all eaten more than we should, shopped more than we like and gone to more parties than is reasonable. Yet I reserve the right to be irritated that my padres left town on purpose (maybe), so they didn't have to celebrate. And weren't even nice about it.
My one consolation: knowing that they would have had way more fun on vacation with me and my sisters because we are hilarious.
And here's a random photo of icing ...
Monday, January 5, 2009
Broccoli and I have never got on very well. It was the vegetable that caused many a long night sitting at the dinner table after everyone else had finished. I can recall hiding the limp vegetable under my plate once--it was, of course, discovered. I even tried to slip some to our cocker spaniel--she didn't eat it.
Nowadays, it's another thing on my list that I've grown to enjoy--though I suspect my stomach disagrees. I'd say the conversion took place when I stopped eating any sort of frozen vegetable.
I've had this salad before at Christmas or Easter. I decided to make it for a pot luck at work. There are some folks at work trying to lose weight, and I figured this could be a nice alternative to all the fried chicken, meatballs, chips, dips and cookies that would be making up the majority of the buffet. I'm sure it would have been, had I remembered to take it out of the refrigerator that morning. I even made it using turkey bacon to boost the salads health factor--mistake. Turkey bacon is horrible. Never use it. It's suspiciously pink and turned out tough and flavorless.
Broccoli Raisin Salad: 1 head of broccoli 1/2 cup raisins 1-2 ounces bacon optional: sunflower seeds For dressing: 1/2 cup mayonnaise 2 tablespoons vinegar 1 tablespoon sugar pinch of salt and pepper Trim broccoli florets and place in bowl. Toss with raisins. Mix dressing ingredients in a separate bowl and toss with broccoli. Marinate overnight. Add crisp, fatty bacon.
Sunday, January 4, 2009
(updated) lemon juice garlic powder onion powder salt and pepper a lot of parmasan cheese As I mentioned previously, Jim works as a food broker, thus has access to bulk amounts of food. He's also a great cook. So his methodology was to throw all this together until it looked good. You should try to do the same. I don't think you're going to mess up with any of the listed ingredients.