Entertain the Possibilities

Not Pitchfork, this photo is of the Future Music Festival, Randwick, Sydney, Australia. Photo: Eve Rinaldi

Each summer I look forward to the Pitchfork Music Festival held in Chicago's Union Park. Three days, 3 stages, diverse programming across so many genres and styles of rock, hip hop, and jazz music. Over the years we've built a little community of music lovers that makes camp under the trees. Love it. This year we dodged more than a few raindrops but still kept the party going as long as the music played.

I'm not ready to say goodbye just yet, so let's indulge in an Afternoon Dance Break featuring just a few of the artists who made Pitchfork 2018 another rousing success.

The playlist Is just under 15 minutes -- perfect timing to move away from your workspace, stretch your body, shake shake shake, and get a little silly with yourself. Turn it up!

0 Comments

Fish for Dinner: Bourbon-Glazed Salmon with Firecracker Slaw

7/18/2018

Bourbon Glazed Salmon with Firecracker Slaw

A little bourbon in the glass, and a little bourbon for marinating the fish -- now that's the good stuff!

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

The Occasion: Bourbon-Glazed Salmon with Firecracker Slaw is a perfect dish for weeknight suppers or weekend dinner parties. Dressed up or down, this is an easy and flavorful meal that’s sure to please.

Yum yum, dinner is served!

The Recipe: I found this tasty number in the August 2018 issue of Cooking Light. As always, their recipes are high-quality, relatively healthy, and easy to execute. I’ve been a subscriber for years – yes in print, it’s not dead yet – for these very reasons AND for their excellent food photography which makes everything look good enough to eat. I guess that’s the whole point!

What Makes it Special: Any recipe that includes the word Bourbon is going to catch my attention. It’s not my favorite spirit to drink, but for cooking? Mwah, perfection!

The Playlist: This dish is so good you’ll hope for leftovers. So let’s play a track from the latest album by band Leftover Salmon. Dig in.

Kitchen Tip: When assembling the slaw be sure to taste your chili pepper and then adjust the quantity up or down accordingly. You want a little zap of heat without burning off your face.

Click on the photos to enlarge them and read the captions.

The Verdict: Yes! It’s easy, flavorful, and a complete meal. Okay sure, I added some mashed potatoes – which were delish with the bourbon sauce BTW – but even with just the fish and slaw you’ll leave the dinner table full and satisfied. I didn’t really taste the bourbon, but trust that it adds depth and a smoky note to the sweet elements of the marinade/sauce, which would also be good with chicken or pork, maybe portobello mushrooms.

Print The Recipe- Bourbon Glazed Salmon with Firecracker Slaw
File Size:	235 kb
File Type:	pdf

Bourbon-Glazed Salmon with Firecracker Slaw
Recipe source: Robin Bashinsky for Cooking Light

INGREDIENTS:

3 cups very thinly sliced cabbage
1/2 cup thinly sliced scallions, divided
1/4 cup grated carrot
1/4 cup canola mayonnaise
1 Fresno chile, seeded and sliced
2 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
3/4 teaspoon black pepper, divided
1/2 teaspoon kosher salt, divided
3 tablespoons dark brown sugar
1 tablespoon bourbon
1 tablespoon lower-sodium soy sauce
4 (6-oz.) skin-on salmon fillets (such as wild Alaskan)

DIRECTIONS:

Preheat a charcoal grill to medium-high (400°F to 450°F). (If you need to use another kind of grill, that’s fine.
Make the Slaw: Place cabbage, 1/4 cup scallions, carrot, mayonnaise, chile, vinegar, sugar, 1/4 teaspoon black pepper, and 1/4 teaspoon salt in a bowl. Stir well to combine. Chill until ready to serve.
Make the Fish Marinade: Whisk together brown sugar, bourbon, soy sauce, and remaining 1/2 teaspoon black pepper. Pour into a shallow dish. Place salmon, flesh side down, in sauce.
Chill 15 minutes.
Grill the Fish: Remove salmon from dish. Place marinade in a saucepan; boil 2 minutes.
Place salmon, skin side down, on oiled grates; grill, covered, to desired degree of doneness, 10 to 12 minutes for medium, brushing occasionally with reserved marinade.
Place on a platter; top with remaining 1/4 cup scallions and sprinkle with remaining 1/4 teaspoon salt. Serve with slaw.

Do you prefer wild-caught or farm-raised salmon? Tell us in the Comments.

0 Comments

Drinkies: Nectar of the Gods

7/13/2018

Ilise calls this Nectar of the Gods but you can call it Nectarine Rum Smash

Yes, we might be putting this drink on a pedestal with a name like Nectar of the Gods, but on the other hand, you gotta call it like you see it. Or taste it. This is the good stuff.

The Occasion: This adult beverage will meet all of your summer sipping needs.

The Playlist: Sometimes there’s a nice, clear connection between the recipe and the musical pairing. This time it’s only a dotted line.

The name of the cocktail – Nectar of the Gods – made me think of the ‘Hammer of the Gods’ lyric in Led Zeppelin’s amazing rocker, Immigrant Song. And here we are. Play this one extra loud as you read on.

The Recipe: Sprung from the creative brain of our house mixologist Ilise, this cocktail is a variation on her recipe from Summer 2016, the Grilled Peach Bourbon Smash. Also worth a look-see.

What Makes it Special: It’s the smoked rum which gives this drink a complex and flavorful twist. We use the Stolen brand and enjoy it very much. Click on the photos to enlarge them and read the captions.

The Verdict: This cocktail has a darker, more complex personality than you might expect from a summertime rum drink. Still fruit-forward, the smoky Stolen rum adds some welcome depth to the drink. If you prefer a lighter, sweeter rum instead, go for it. Use fresh, local nectarines and you can’t go wrong with this tasty tipple!

Print The Recipe- Nectar of the Gods
File Size:	229 kb
File Type:	pdf

Nectar of the Gods aka Nectarine Rum Smash
Recipe by Ilise Goldberg
Yield: 1 cocktail

INGREDIENTS:

2 ounces Stolen Smoked Rum
1 ½ ounces Nectarine Simple Syrup (recipe below)
½-ounce Lemon Juice
Small handful of Mint Leaves plus more for garnish
1-2 dashes Bitters
Nectarine Slices for garnish

DIRECTIONS:

Combine the nectarine simple syrup and lemon juice in a cocktail shaker. Add a small handful of mint leaves and muddle.
Add smoked rum and ice and shake until chilled.
Pour the drink into a rocks glass over fresh ice. Add one to two dashes of bitters.
Garnish with a slice of nectarine and a sprig of mint.

Nectarine Simple Syrup:

5 Large Nectarines cut in cubes
1 cup of Water
½ cup of Sugar

In a saucepan over high heat, combine the water and sugar until the sugar dissolves.
Add the nectarine chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
Once the fruit is nice and tender use a potato masher to mash the fruit and release as much juice as possible.
Remove the mixture from heat and allow it to cool completely.
Strain the syrup into a container and store it for up to two weeks in the refrigerator.
This recipe yields approx. 24 oz of simple syrup.
If making far in advance, the simple syrup freezes well.

Sweet or smoky -- What's your preference for a cocktail flavor profile?

0 Comments

Fish for Dinner: Pan-Fried Whitefish with Corn-Tomato-Avocado Salad

7/3/2018

It's the perfect supper for a summer's day - Pan-Fried Whitefish with Corn-Tomato-Avocado Salad

The Occasion: Whenever you crave a speedy and spectacular summer supper. When a bumper crop of corn, tomatoes, and fresh herbs at the farmers market makes you swoon, this recipe will put the primo ingredients to good use.

The Recipe: Today’s recipe comes from Serious Eats, a great website that combines recipes, kitchen how-to tips, and useful news from the food world’s movers and shakers. If they’re not already on your Must Read list of sites, check ‘em out.

Corn salad ingredients, prior to tossing. We add the avocado last, to minimize the 'mush' factor.

What Makes It Special: What’s special is the ease of preparation and using super-fresh, local produce. Taken on their own, these ingredients would be good, not necessarily great. But marry them together in this tasty dish and you’ll be serving up summer on a plate in just a matter of minutes.

The Playlist: Summertime and the living is easy. So says … pretty much everyone.

This classic song by George Gershwin - Summertime, from Porgy and Bess - has been covered more than 25,000 times.

Just for fun, let’s hear two dramatically different interpretations from Billy Stewart and Miles Davis as you read on. Enjoy!

Serve With: One perfect glass of crisp, cool, white wine. This summer we’ve been enjoying a Tenshen white blend from California’s Central Coast.

Click on the photos to enlarge them and read the captions.

The Verdict: Much like the musical pairing, this fish dish is easy. So easy, in fact, that you can substitute other mild white fish fillets in place of the whitefish if you prefer. And if, say, you like oregano better than basil you can swap that too. Lemon juice instead of lime in the dressing? No problem. This dish is so easy, versatile, and delicious, it will become your new summertime BFF.

Print The Recipe- Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
File Size:	229 kb
File Type:	pdf

Pan-Fried Whitefish with Corn-Tomato-Avocado Salad
Recipe source: Jennifer Olvera for Serious Eats

INGREDIENTS:

2 ears of corn on the cob, cooked, kernels removed (about 1 cup cooked kernels)
1 small red onion, minced (about 1/2 cup)
1 medium Hass avocado, diced (about 1 cup)
1 small tomato, diced (about 1 cup), or 1 1/2 cups cherry tomatoes, quartered
1 tablespoon red wine vinegar
1 tablespoon fresh-squeezed lime juice
2 1/2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
4 skin-on whitefish (or other light, white-fleshed fish) fillets, about 6 ounces each, patted dry with paper towels

DIRECTIONS:

Combine corn, red onion, avocado, tomato, red wine vinegar, lime juice,1 1/2 tablespoons olive oil, and basil in a medium bowl. Season with salt and pepper.
Season fish with salt and pepper.
Melt butter and remaining 1 tablespoon olive oil in a large skillet over medium-high heat until butter is foaming.
Add fish, skin side-down, and cook, pressing gently on back of fillets to ensure good contact with skin, until skin is crisp, 3 to 5 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.
Flip fish and cook until just cooked through, 2 to 3 minutes.
Transfer fish to plates, top with salad and serve immediately.

Do your fish preferences change with the seasons? What is your favorite fish to cook in the summertime? Tell us in the Comments.

0 Comments

Fish for Dinner: Sicilian Grilled Swordfish with Greens

6/19/2018

Sicilian Grilled Swordfish with salad greens on top -- it's the perfect summertime meal!

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

The Occasion: Summertime supper. When it’s way too hot to turn on the oven or even the stovetop, fire up the grill and turn to this recipe instead. It’s just grilled fish with a salad piled on top, but this dish is so much more than the sum of its parts. Fresh, high-quality ingredients + easy to cook + no steamy kitchen = Pure summertime bliss!

The Playlist: Here’s a musical mix to set the mood while you prepare the dish (or while reading this blog post). Neither long nor short, this playlist is right-sized just like the recipe – it comes together in a quick and satisfying way. Enjoy!

The Recipe: Ina Garten - everyone’s favorite TV chef – includes this recipe for Sicilian Grilled Swordfish in her excellent cookbook "Barefoot Contessa Foolproof" (Clarkson Potter 2012). Ina’s devoted fan club, of which I am a longtime member, appreciates the way she looks out for home cooks, saving us time and unnecessary steps while always prioritizing deliciousness.

As Ina likes to say, “How bad can that be?”

What Makes It Special? It’s the marinade/dressing, which goes onto the fish after it comes off the grill. When the warm fish absorbs those lemony, garlicky flavors – awww yeah!

Serve With: Rice pilaf, toasted quinoa, or roasted potatoes would be nice to accompany the fish and salad. Maybe also a glass of crisp white wine? Yum. Click on the photos to enlarge them and read the captions.

The Verdict: This is a perfect meal – lean protein well-prepared, leafy green deliciousness, and a zesty marinade to pull it all together. Give this one a try -- I’m pretty sure you’ll seek out Sicilian Grilled Swordfish with Greens more than once this summer. Good for you!

Print The Recipe- Sicilian Grilled Swordfish with Greens
File Size:	242 kb
File Type:	pdf

Sicilian Grilled Swordfish with Greens
Recipe source: Ina Garten via Food Network

INGREDIENTS:

2 tablespoons freshly squeezed lemon juice
1/4 cup good olive oil
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 (1/2-inch-thick) swordfish steaks (5 to 6 ounces each)
4 ounces baby arugula or other salad greens
Grated zest of 1 lemon

DIRECTIONS:

Light a charcoal grill or preheat a gas or stovetop grill until very hot.
For the sauce, whisk together the lemon juice, olive oil, oregano, red pepper flakes, 1 tablespoon salt, and 1 teaspoon black pepper. Set aside.
When the grill is ready, sprinkle the fish with salt and pepper and cook over medium-high heat for 2 minutes on one side, then turn and cook for 1 to 2 minutes on the other side until almost cooked through.
Remove to a flat dish, prick holes in the fish with the tines of a fork, and pour the lemon sauce over the fish while it is still hot. Sprinkle with salt and pepper, cover with aluminum foil, and allow to rest for 5 minutes.
When ready to serve, place the swordfish on dinner plates or a serving platter, pile the arugula on top, drizzle with the sauce from the fish, and sprinkle with the grated lemon zest. Serve warm.

What is your favorite summertime meal to cook on the grill? Let us know in the Comments, please!

1 Comment

Afternoon Dance Break - Still Rockin'

6/15/2018

Social Dancing Stevens and Emma Under Arm Turn - Photo by ToddCombs

Afternoon Dance Break is a recurring feature that invites you to get up from the desk, crank up the tunes, and dance your fool head off for a few minutes before resuming the daily grind. Want more dancing? Find past ADBs here.

Today's dance break honors two talented musicians who have been bringing joyful music into my life for a long, long time: Chaka Khan and Joan Armatrading.

We had the pleasure of seeing Joan in concert last night - her new album is available now, check it out. It was great until Sharon Shrill-Whistle sitting next to me decided to bust my eardrums with her enthusiastic sound effects. Dude, use your indoor whistle.

And I cannot wait until Chaka rocks us all at the Pitchfork Music Festival next month -- I feel for you, girl! She's got a new single that dropped yesterday. Get it while it's hot hot hot!

0 Comments

Sweet Bites: Blackberry Breakfast Bars

6/6/2018

Blackberry Breakfast Bars - not too sweet and oh so delicious!

The Occasion: Despite the word Breakfast in its name, this tasty treat says ‘snack food’ to me. More specifically it says "Eat me, you fool, I am the snackingest food, and we both know you want me now." The blackberry bar is not lying.

We made this as a take-to-office treat, baked the day before and individually wrapped. They're also nice for on-the-go breakfast or snacks when you’ve got a houseful of guests. Or add a batch of Blackberry Bars to a sweets table or brunch buffet.

The Recipe: One of my most favorite food blogs – Smitten Kitchen – is responsible for bringing this delightful treat into my life. Originally published as Raspberry Breakfast Bars, I took the blogger’s suggestion and swapped the fruit for what looked good at the market that week. The commenters suggested reducing the sugar in the crust to make the bars even more fruit-forward and delicious.

The bars are thin but loaded with flavor.

Serve With: A cup of coffee or tea will be perfect as a go-with for this tasty treat. If you choose to make this part of your breakfast menu, add a small handful of nuts for a pop of protein if you’re in a rush, or maybe an egg white omelet if you’ve got more time.

Kitchen Tip: Depending on the fruit you choose, the bars may or may not “bubble up” while baking as the recipe says. Some fruits (such as strawberries) are extra-juicy and may need a bit more flour or cornstarch to thicken up the sauce. Other fruits – like the blackberries I used – are not very juicy; I probably should have muddled the berries to loosen then up a bit. Just keep an eye on the bars, adjust the baking time as needed, and all will be well. Click on the photos to enlarge them and read the captions.

The Verdict: Overall these are very good – we’re already looking forward to making them again. AND they received several thumbs up from the office colleagues. That’s a relief, they can be a tough crowd!

Print The Recipe- Blackberry Breakfast Bars
File Size:	223 kb
File Type:	pdf

Blackberry Breakfast Bars
Recipe source: Smitten Kitchen

INGREDIENTS:

For the Crust and Topping

1 1/2 cups all-purpose flour
1/2 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the Fruit Filling:

1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 pound blackberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled

DIRECTIONS:

Make the crust and crumb: Preheat the oven to 350°F.
Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined.
Add the butter and pulse until loose crumbs form.
Reserve 1 1/2 cup of the mixture and set aside.
Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the fruit filling.
Make the blackberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together.
Add the blackberries, lemon juice and butter and use your hands to toss gently until the blackberries are evenly coated. “Muddle” the berries a little bit until they are soft and juicy but not mushy.
Assemble and bake the bars: Spread the blackberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

What's your favorite grab-and-go treat to make? Tell us in the Comments!

1 Comment

The Foodies Run for the Roses

5/29/2018

2 Comments

The Foodies drawled and y'alled at our Kentucky Derby Day dinner -- we ate and drank well too!

Sometimes the dinner party themes emerge naturally, spurred by a current event or, in this case, a date on the calendar. Once this dinner date was set (many months ago) the theme immediately revealed itself – the Kentucky Derby or Derby Day Dinner. Click on the photos to enlarge them and read the captions.

To set the mood as you read on, please enjoy the playlist which includes musicians and bands that are from Kentucky as well as horse- and racing-related songs. There’s a fair bit of country and bluegrass tunes plus a few surprises as well.

Giddy-up and enjoy!

In addition to preparing sumptuous courses, per usual, our friends were asked to wear FABULOUS hats (all-caps intentionally deployed) and to pick their pony. Our group achieved the hats requirement with style and flair but no one predicted the winner.

Good thing none of us is pursuing a professional gambling career. Allegedly.

Click on the photos to enlarge them and read the captions.

So what was served? Here’s the menu:

Drinks – Greg and Dan: The Carrot Stick and Run for the Roses cocktails; assorted Rosé wines (ahem, run for the rosés) and others with equestrian-inspired names
Appetizers – Kathleen and Karen: Deviled Eggs; Benedictine Tea Sandwiches
Main Course – Ilise and Ann: Hot Browns; Green Salad with Peaches, Pecans, and Bourbon Vinaigrette
Dessert – Ellyn: Chocolate Pecan Pie with Bourbon Whipped Cream

Deviled eggs and Benedictine tea sandwiches

Chocolate Pecan Pie with Bourbon Whipped Cream

Such a pretty color!

Now let’s dig a little deeper.

The Drinks. I fully expected we would be sipping classic mint juleps on Derby Day, but the guys surprised us once again, in the best possible way. Seeking to buck tradition, they created two cocktails from the horse’s perspective. So what do horses like? Carrots and apples.

Cocktail #1 featured bourbon and carrot juice plus a few additional ingredients. Served in highball glasses with carrots as swizzle sticks, this was a tasty twist on a julep – naturally sweet from the carrot juice without being overly sugary. Delish!

Cocktail #2 was a sensation for the eyes as well as the taste buds. The flavors included apple, elderflower, and hibiscus tea which also contributed a beautiful crimson color to the glass. Greg added a red rose petal to each glass and dubbed the drink a Run for the Roses. I would gladly trot around the track for another one of these lovely tipples! Click the photos to enlarge them and read the captions.

The Appetizers. When one thinks of Southern appetizers, deviled eggs come to mind – at least to mine, as I am a huge fan of the impish eggs. In keeping with the theme of the day, Karen and Kathleen mixed HORSE-radish into the egg filling. Thematically appropriate AND damn delicious!

Accompanying the deviled eggs was another tasty appetizer – Benedictine tea sandwiches, which are native to Kentucky and with quite a history behind this traditional Derby Day treat. Here’s an account from National Public Radio:

Cream cheese, cucumber juice and a touch of onion. That may sound like an unlikely combination, but Benedictine is a Kentucky favorite. […] [T]his creamy, cool cucumber spread has persisted in Kentucky ever since Jennie Benedict, a famous Louisville caterer, invented it around the turn of the 20th century. Benedict opened a tearoom on downtown Louisville's South Fourth Street in 1911.

[…] Susan Reigler, a former restaurant critic for Louisville's newspaper, The Courier-Journal […] says Benedict's role in the city's culinary history was huge and that the roots of many of the city's flavors can be traced back to her recipes.

[…] One source of contention among Louisville chefs is whether to include the two drops of green food coloring that Benedict used in her recipe. The dye lets people know that it's not just a plain cream cheese spread, but the practice is no longer popular with chefs.

[…] Some cooks serve Benedictine as a dip, others as tea sandwiches with the crusts cut off. However you serve it, Benedictine is best accompanied with another Kentucky signature: bourbon.

Click on the photos to enlarge them and read the captions.

The Main Course. As hosts for the evening’s meal, we selected the theme and knew we would go with a classic interpretation of Kentucky Derby Day treats. (Sometimes our themes get a bit ‘out there’ but this provided a rare opportunity to take a straightforward approach.) A famous and beloved Kentucky delicacy is the Hot Brown sandwich, created by the cooks at The Brown Hotel in Louisville in the 1920s. As the story goes … well, let’s hear it straight from the horse’s mouth (so to speak):

Louisville's culinary legend, The Hot Brown: With so much to boast about —award-winning dining; breathtaking turn-of-the-century architecture; attentive, caring service—some may wonder: "Why the Hot Brown?" Here is the history behind this now legendary dish.

In the 1920's, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. By the wee hours of the morning, guests would grow weary of dancing and make their way to the restaurant for a bite to eat. Sensing their desire for something more glamorous than traditional ham and eggs, Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique dish? An open-faced turkey sandwich with bacon and a delicate Mornay sauce. The Hot Brown was born!

The famous Kentucky Hot Brown (we added extra tomatoes to the plate)

For our version of the Hot Brown, we turned to chef Bobby Flay’s recipe, a slight variation on the original, which uses more cheese, less cream, and sears the tomatoes. Yum! We deviated even further by using a loaf of Pullman style bread for toast rather than the egg-dipped bread that Bobby uses. Still yum and a bit less work. Make that a day-yum! Here is Bobby’s recipe:

Print The Recipe- Kentucky Hot Brown
File Size:	262 kb
File Type:	pdf

Kentucky Hot Brown
Recipe source: Bobby Flay for Food Network

INGREDIENTS:

1 turkey breast, about 4 to 5 pounds
4 tablespoons unsalted soft butter
Salt and freshly ground black pepper

For the sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups grated sharp white Cheddar
1/4 cup grated Parmesan
Pinch freshly ground nutmeg
Salt and freshly ground black pepper

For the egg bread:

4 large eggs
1/4 cup milk
Salt
8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie)
4 tablespoons butter
4 tablespoons vegetable oil

For assembly:

Egg battered bread
Roasted turkey breast, sliced into 1/4-inch thick slices
3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through
1 1/2 cups grated sharp white Cheddar
1/2 cup freshly grated Parmesan
16 thick slices slab bacon, cooked until crisp
Finely chopped fresh chives
Finely chopped fresh flat-leaf parsley

DIRECTIONS:

Preheat oven to 425 degrees F.
Rub entire turkey breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.
Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.

For assembly:

Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.

Click on the photos to enlarge them and read the captions.

The Dessert. I assumed that Ellyn would arrive with a traditional Derby Pie, and we all know what happens when one assumes. Believe me, no one was disappointed in the slightest with her Chocolate Pecan Pie with Bourbon Whipped Cream. Mmmmm! Dense, chocolatey filling chock full of flavorful pecans. Fluffy whipped cream scented with bourbon. What’s not to like, I ask you?!

Chocolate Pecan Pie with Bourbon Whipped Cream -- ooh so good!

When the 2018 Kentucky Derby was run and done, the 3-year old colt Justify had persevered over rainy conditions and a muddy track. He went on to win the Preakness Stakes a few weeks later, and now looks forward to the Belmont Stakes and an attempt at the American Triple Crown.

However we Foodies were content to put our hooves up and store our party hats for another festive occasion. Our race to the finish line concluded with empty plates, full tummies, and Dan ‘resting his eyes’ on the couch. We were all winners that evening.

For more stories about the Foodies click here.

Now let's get another look at that hat. Yes, those are mint sprigs tucked into the Makers Mark label!

2 Comments

Afternoon Dance Break - Keep it Moving

5/9/2018

Old Man Dancing to Techno - image by Kevin Christopher Burke

Afternoon Dance Break is a recurring feature that invites you to get up from the desk, crank up the tunes, and dance your fool head off for a few minutes before resuming the daily grind. Want more dancing? Find past ADBs here.

Get up, get down, twirl it around, touch the ground. It's time for a dance break -- just two songs to let loose, release some stress, get silly, and put a smile on your face. Go on, you know you want to, it's time to dance!

0 Comments

Sweet Bites: Earl Grey Tea Cookies

5/8/2018

The perfect little treat at tea time or anytime -- Earl Grey Tea Cookies

Drinking tea while nibbling tea cookies made with tea. There’s a satisfying circularity in that. Plus the cookies are darn delicious – also satisfying!

The caveat is you must like Earl Grey tea. I do, I do, but also know more than a few tea lovers who recoil from that distinctive flavor (psst, it’s bergamot, a variety of orange). I'm sure you could make these cookies substituting another flavor of tea.

The Occasion: Tea time is Me time. Or perhaps it’s tea for two you have in mind. Or high tea for a handful of high society ladies and gents. These Earl Grey Tea Cookies will raise a smile from all who choose to indulge.

The Recipe: There are many Earl Grey Tea cookie recipes out there in the world. This one is extremely easy, tailor-made for make-ahead scenarios, and oh by the way the cookies taste great! The recipe comes from kitchn, a very popular website with cooking lessons, kitchen tips, product reviews, and yes, user-friendly recipes. Check it out!

Vintage tea service and Earl Grey Tea Cookies

For a closer look at the vintage tea items, click the photo to visit Entertaining Vintage

Table Tip: Treat yourself with the eyes as well as with your taste buds. Bring out the good china or your favorite vintage cups and plates. Even if it’s “just you,” who deserves a special moment more?

Click on the photos to enlarge them and read the captions.

The Verdict: Delicious! Not too sweet, but plenty of flavor. The Earl Grey Tea Cookies are easy, tasty, and perfect alongside a cup of coffee, tea, or a glass of milk. Enjoy!

Print The Recipe- Earl Grey Tea Cookies
File Size:	257 kb
File Type:	pdf

Earl Grey Tea Cookies
Recipe source: Faith Durand for kitchn
Makes approximately 2 dozen

INGREDIENTS:

1 cup all-purpose flour
1/4 cup sugar
1/4 cup confectioners' sugar
1 tablespoon Earl Grey tea leaves (OK to cut open tea bags, good texture to the tea leaves)
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter

DIRECTIONS:

Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
Add vanilla, water, and butter. Pulse together until a dough is formed.
Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth.
Freeze now, or chill for at least 30 minutes.
If baking cookies now, preheat the oven to 375°F.
When chilled, slice the log into 1/3-inch thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 minutes.
Let the cookies cool on sheets for 5 minutes, then transfer to wire racks.

What's your favorite kind of cookie? Tell us in the comments, please.

0 Comments

Drinkies: Lemon Rhubarb Cocktail

5/4/2018

This Lemon Rhubarb Cocktail says "Welcome to the weekend!"

I’ve spent more than a few minutes trying to come up with a catchy name for this truly magnificent cocktail that House Bar Chef Ilise concocted not long ago. Sweet & Sour Spritz? Lemon-Rhubarb Refresher? Then I took a few sips and decided not to worry about it, everything will be juuuuuuust fine exactly the way it is.

Yes, this is an easy-sipping drink, light and refreshing, made for enjoying on the deck or poured from a thermos on a picnic. In fact, the best name for this tasty tipple might be the Spring into Summer Cocktail, because I’m pretty sure this will be your drink of choice for the entire warm weather season.

Click on the photos to enlarge them and read the captions.

Here is the recipe intermixed with Ilise’s comments and helpful hints:

Lemon Rhubarb Cocktail
Recipe by Ilise Goldberg
Makes one cocktail

INGREDIENTS:

2 oz Gin (Ilise says: Preferably one with less juniper and more floral and fruit notes such as Nolet's Silver Dry Gin)
1 oz Rhubarb Simple Syrup (recipe below) or Rhubarb Hops Syrup
½ oz Fresh Lemon Juice
Bitter Lemon Soda
Rosemary Sprig for Garnish

DIRECTIONS:

In a doubles glass, mix together the gin, rhubarb syrup, and lemon juice. And several medium ice cubes to the glass and stir.
Top with bitter lemon soda and gently stir. Add a sprig of rosemary to the glass for a garnish and to provide additional aromatics.

Ilise’s Note: I normally make my own simple syrup, but we were given a hostess gift of the Rhubarb Hops Syrup a couple of years back and it seemed like the time was finally right to make a cocktail with it. The syrup is tasty, although when I make my own it is a much brighter shade of pink as I try to find the reddest stalks. Here’s the recipe to make your own simple syrup:

Rhubarb Simple Syrup:

5 large rhubarb stalks, washed and trimmed
1 cup water
½ cup sugar

-----------------

Cut the rhubarb into one-inch pieces.
Combine the water and sugar in a pan over high heat until the sugar dissolves.
Add the rhubarb chunks and bring to a boil. Reduce the heat to low, and let it simmer for 15 minutes.
Remove the mixture from heat and allow it to cool.
Strain the syrup into a container. Store the syrup in the refrigerator for up to two weeks. If making far in advance, the simple syrup freezes well.

Print The Recipe- Lemon Rhubarb Cocktail
File Size:	203 kb
File Type:	pdf

Cheers, dears!

1 Comment

What’s for Dinner? Springtime Risotto

5/1/2018

Celebrate Spring with two kinds of peas in a creamy risotto, with microgreens and bacon crumbles on top

OMG Spring has finally sprung! It’s been a long time coming (to my neighborhood, at least) and we’re so thankful the weather is now cooperating for windows flung wide open, jackets left at home, and meals eaten outdoors.

I’m thankful as well for the abundance of gorgeous, fresh spring vegetables in the market. Today’s featured dish – Springtime Risotto – makes the most of them.

The Occasion: Springtime Risotto is a dish that seems fancy, tastes luxurious (oh that creamy mouthfeel!), and is surprisingly simple to prepare. We served this to our good friends C & K for a casual dinner one recent Friday evening. It would work equally well as a starter course for a more formal dinner party.

Two plates of Springtime Risotto are better than one!

The Recipe: Cooking Light bills this recipe as Double Pea Risotto and that’s exactly what it is. We like our moniker better, but either way this dish is super-delicious and easy to make thanks to the recipe’s clear instructions. I read many food blogs and food/lifestyle mags but always come back to Cooking Light as a reliably good source for tasty and healthy meals that are usually quick and easy to prepare.

What Makes it Special? Fresh spring veggies and herbs make this risotto special. Personally, I find risotto special and magical full stop. It surely must be magic that turns a mix of rice, broth, and only the smallest amount of cheese into the rich, creamy ambrosia that I savor by the spoonful.

Kitchen Tip: This recipe is easy but also a time-suck. Well, that’s not quite accurate, we’re only talking 30 minutes (once everything has been prepped) BUT it is hands-on for the entire time – stirring, stirring, stirring. Oh hey, how about a little more stirring!

So my kitchen tip for you is to have good friends around to talk with and/or an awesome playlist to keep you company.

Here’s one now, timed at just the right length to accompany all that stirring!

It's a springtime mix of jazz and pop and country and - my favorite category - other. I do hope you enjoy it.

Serve With: We enjoyed a green salad and crusty bread alongside this risotto. As noted, you could serve the risotto as a starter or side dish for an entrée of grilled or roasted lamb, pork or chicken.

Click on the photos to enlarge them and read the captions.

Springtime Risotto - keep warm broth ready

Springtime Risotto - begin cooking the rice

Springtime Risotto - continue cooking the rice

The Verdict: Everyone at our house agreed – the Springtime Risotto was a hit! It is a dish that celebrates contrasts. The still-crisp sugar snap peas and garnish of lightly dressed micro-greens plays so well against the rich and creamy rice – heavenly! Be sure to use arborio rice, yes, it does make a difference. And be ready to sit down and eat as soon as the risotto is cooked. It’s best served hot and melty. Mmmmmm.

Print The Recipe- Springtime Risotto
File Size:	240 kb
File Type:	pdf

Springtime Risotto
Recipe source: Ann Taylor Pittman for Cooking Light, posted as Double-Pea Risotto

INGREDIENTS:

4 cups unsalted chicken stock
1 1/2 tablespoons olive oil, divided
2 bacon slices, chopped
1 large shallot, finely chopped
3 garlic cloves, minced
1 cup uncooked Arborio rice
1/3 cup dry white wine
8 ounces sugar snap peas, trimmed and cut crosswise into thin slices
1 cup fresh or thawed frozen green peas
1 tablespoon fresh tarragon, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)
2 ounces microgreens (about 2 cups)
1 1/2 teaspoons fresh lemon juice

DIRECTIONS:

Bring stock to a simmer in a saucepan over medium-high (do not boil). Reduce heat to low, and keep the stock warm.
Heat a large sauté pan or Dutch oven over medium heat. Add 1 tablespoon oil; swirl to coat. Add bacon; cook until crisp, 4 to 5 minutes. Remove bacon with a slotted spoon; drain on a paper towel.
Add shallot and garlic to drippings in pan; cook, stirring often, 2 minutes.
Add rice; cook, stirring constantly, 1 minute.
Add wine; cook, stirring constantly, until liquid is absorbed, about 2 minutes.
Stir in 1 cup warm stock; cook, stirring often, until liquid is nearly absorbed, about 3 minutes.
Add 2 cups stock, 1/2 cup at a time, and cook, stirring almost constantly, until each portion of stock is absorbed before adding the next.
Add snap and green peas and 1/2 cup stock; cook, stirring constantly, until snap peas are crisp-tender and liquid is absorbed, about 2 minutes.
Remove from heat; stir in tarragon, salt, pepper, cheese, and remaining 1/2 cup stock.
Combine microgreens, lemon juice, and remaining 1 1/2 teaspoons oil in a medium bowl; toss to coat.
Divide risotto evenly among 4 bowls; top with microgreens and bacon.

What is your favorite springtime vegetable? Tell us in the comments, please.

0 Comments

What’s for Dinner? Balsamic Roast Pork Tenderloin

4/25/2018

There's a whole lot of flavor on this platter -- Balsamic Roast Pork Tenderloin for the win!

The Occasion: Quick and easy weeknight dinner. Lots of flavor, little fuss and bother.

The Recipe: This ‘keeper’ recipe for Balsamic Roast Pork Tenderloin comes from the food blog Kevin is Cooking. I love his tag line – “Life’s too short to be bland!” Check out this site, you won’t be sorry.

What Makes It Special? Regular readers of this blog know that I am the unofficial spokesperson for pork tenderloin (Big Swine – call me!) I rely on its ease of preparation and versatility. Pork tenderloin can take on many different flavor profiles depending on the seasonings. This one is vaguely Mediterranean, with fresh rosemary, lemon zest, and balsamic vinegar in the forefront.

Juicy pork, tangy balsamic vinegar -- such a good combo!

Kitchen Tip: The recipe calls for capers in the sauce, but in my opinion, you don’t need ‘em. The balsamic sauce is just fine without them. Next time, no capers.

Kitchen Tip #2: I always like to brine the pork tenderloins before proceeding with any recipe. A quick soak in the salty water for just 30-45 minutes will keep the meat nice and juicy while it cooks.

Click on the photos to enlarge them and read the captions.

The Verdict: Simple preparation, speedy cooking time, and supremely satisfying. Add some roasted potatoes and a green vegetable to the plate for a well-rounded meal and enjoy!

Print The Recipe- Balsamic Roast Pork Tenderloin
File Size:	245 kb
File Type:	pdf

Balsamic Roast Pork Tenderloin
Recipe Source: Kevin Is Cooking

INGREDIENTS:

3 pounds of pork tenderloin (two 1-1/2 pound tenderloins)
4 cloves of garlic, crushed
2 tablespoons fresh rosemary, chopped
2 tablespoons grated lemon zest
2 tablespoons olive oil, separated
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup beef stock
1/2 cup balsamic vinegar
2 tablespoons butter
2 tablespoons capers (optional)

DIRECTIONS:

Preheat the oven to 450˚F.
Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper into a paste. Press this mixture onto the tenderloins.
In a large skillet with an oven proof handle, heat 1 tablespoon of oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8-10 minutes.
Transfer to the oven and roast for 12 minutes.
Remove pork from the pan and keep warm.
Set the pan over high heat and stir in the beef stock and vinegar, scraping up the cooked bits. Bring this to a boil and cook until reduced by half. Turn the heat off, whisk in the butter, 1 tablespoon at a time until melted. Stir in the capers (if using).
Cut the tenderloin into thick slices and serve with balsamic sauce spooned over the top.

What's your favorite go-to weeknight dinner? Tell us in the comments.

1 Comment

Sweet Bites: Vanilla Bean Shortbread Tea Cookies

4/18/2018

How about a nice spot of tea with some Vanilla Bean Shortbread Tea Cookies? Mmm

The Occasion: It’s right there in the name. These cookies were made for tea time, a coffee break, or perhaps a late night snack with hot milk or cocoa. They’re a little on the dry side (on purpose) and not too sweet – the perfect go-with for a cuppa something warm.

The Recipe: This recipe for Vanilla Bean Shortbread Tea Cookies comes from the food blog The View From Great Island. This blog is just brimming with tempting recipes – I will be back, and you should check out the site too.

Vintage Tea Party with Vanilla Bean Shortbread Tea Cookies

Treat yourself with vintage tea cups and a nice table setting

What Makes it Special? Luscious fresh vanilla beans scraped right from the pod in addition to vanilla extract gives these cookies a double-whammy of flavor.

But what your guests will remember is how rich and buttery these shortbread cookies are. And even better, there’s only 1 cup of butter (2 sticks) in the recipe, which yielded @ 50 cookies. That’s not bad at all for shortbread.

Kitchen Tips: I’m often intimidated by cookies that require a rolling pin and cookie cutters. I find it challenging to manipulate the dough to a specific thickness without tearing it and/or sticking the whole thing to the counter. For me, having the right tools and the right attitude makes it easier.

Tool #1: A large, clean counter or workspace. Take a few minutes to clean up and clear the space in advance.

Tool #2: Flour, lots of it. Toss generous handfuls on the counter before rolling out the dough with a thoroughly dusted rolling pin. Dust your hands too so you can press torn pieces of dough together and smooth out the seams.

Tool #3: Use a pastry scraper to lift the dough from the work surface. I do this several times during the rolling process, sometimes flipping the dough like a pancake so I can roll on the other side.

As for the attitude? A laissez faire approach works best for me regarding dough thickness and cookie yield. I always intend to do what the recipe says, but I refuse to freak out if my dough is a touch thicker or thinner. In this case, the recipe called for ¼-inch thick dough and a yield of 2 dozen cookies. My dough was thinner and my cutters were on the small side, so I got about 50 cookies from my batch. Be sure to adjust your baking time though! I watched carefully and shaved a few minutes off the oven time.

Click on the photos to enlarge them and read the captions.

The Verdict: For a simple, un-sexy, non-chocolate cookie, these were a huge hit. Many compliments and recipe requests were received. (Here it is!) Vanilla Bean Shortbread Tea Cookies offer the perfect excuse to bring out all the pretty cups and plates for a vintage tea party. Enjoy!

Print The Recipe- Vanilla Bean Shortbread Tea Cookies
File Size:	201 kb
File Type:	pdf

Vanilla Bean Shortbread Tea Cookies
Recipe source: The View From Great Island
Yield: makes approximately 2 dozen

INGREDIENTS:

1 cup unsalted butter (2 sticks), at room temperature
1/2 cup confectioners sugar
2 cups all-purpose flour
1 vanilla bean, seeds scraped out
1 tablespoon pure vanilla extract

DIRECTIONS:

Cream the sugar and butter together in a stand mixer with the vanilla bean seeds. Blend in the flour and vanilla extract until the dough comes together.
Sprinkle flour on your work surface, then place the soft dough there and divide it into two disks. Wrap the disks in plastic wrap and refrigerate until firm, about an hour.
While the dough is chilling, preheat the oven to 350F.
After the dough is chilled, roll it out on a floured surface to about ¼-inch thick and cut out the cookies. Place them on a parchment or Silpat lined baking sheet.
Put the baking sheet in the refrigerator while you clean up.
Bake the cookies for 10-13 minutes until firm.
Cool on a rack.

Vanilla Bean Shortbread Tea Cookies and a cup of tea

Visit Entertaining Vintage for a closer look at the vintage tea cups, tea pot, and cookie server. EntertainingVintage.Etsy.com

0 Comments

Fish for Dinner: Maple Bourbon Glazed Salmon with Cranberry Chutney

4/13/2018

Maple Bourbon Glazed Salmon with Cranberry Chutney -- so many strong and wonderful flavors!

The Occasion: Putting on the Ritz without putting up a fuss. Maple-Bourbon Glazed Salmon with Cranberry Chutney looks fancy and tastes amazing. It includes multiple components and lots of ingredients – but don’t worry, it’s easier than it looks and is absolutely worth a try!

The Recipe: Our wonderful fish supplier – Hooked on Fish – introduced us to this recipe which originally came from Half Baked Harvest, a blog featuring simple, seasonal, whole foods. Loaded with flavor, this is the type of dish that savvy home cooks like to have in their repertoire – looks and tastes super-special, but in fact is simple and straightforward.

Who's got a fork? I'm getting hungry!

What Makes It Special: Chutney is one of my favorite condiments, the combination of sweet and sour, spicy and savory.

A good chutney will bring out exotic flavors when served with chicken, or pork, or just cheese and crackers. Yum!

The Playlist: Here’s a playlist for your listening pleasure while you read on and/or while you cook this delightful recipe.

I find that everything goes better with a soundtrack, don’t you agree?

Serve With: The recipe includes salt-roasted potatoes with chopped rosemary, which I highly recommend. I've roasted a lot of potatoes in my lifetime, but there's something very special about these.

Looks like a lot of salt, but somehow, when it comes time to stick your fork in, it is just the right amount.

Kitchen Tip: Some people love cranberries only at Thanksgiving and the winter holidays. I am not one of those people and am down with the cran all year round. (Presuming I was smart enough to buy and freeze a few bags when they were abundant in the stores.)

Click on the photos to enlarge them and read the captions.

The Verdict: There’s nothing not to like here. The maple-bourbon glaze is heavenly. Some of the best home cooks we know use this glaze for salmon on the regular and don’t even bother with the chutney. I get it but prefer to gild the lily by adding the sweet/savory sauce as a tantalizing go-with.

Next time I will increase the quantity of savory ingredients – more diced jalapenos, more ginger, and a bit more vinegar. Also I need to allow more time for the maple-bourbon sauce to boil, thicken, and reduce by half. I rushed and ended up with a tasty sauce that was more like au jus than a glaze. There will most definitely be a next time, so we’ll get it right then. Enjoy!

Print The Recipe- Maple Bourbon Glazed Salmon with Cranberry Chutney
File Size:	279 kb
File Type:	pdf

Maple Bourbon Glazed Salmon with Cranberry Chutney and Salt Roasted Potatoes
Recipe source: Hooked on Fish, adapting the original recipe from Half Baked Harvest

INGREDIENTS:

For the Salmon

1 lb. salmon cut into 3 or 4 pieces
2 tablespoons olive oil
¾ cup pure maple syrup
5 tablespoons bourbon
¼ cup soy sauce
1¼ cup orange juice
½ teaspoon cayenne pepper
Salt and pepper to taste

For the Chutney

2 cups fresh cranberries
1 cup chopped apples
¼ cup apple cider vinegar
½ to ¾ cup brown sugar or to taste
2 tablespoons freshly grated orange zest
1 tablespoon grated fresh ginger
1 small cinnamon stick
1 jalapeño seeded and chopped – Note: Taste the jalapeño to assess the heat, then modify the quantity to suit your taste

For the Potatoes

2 pounds baby red potatoes, each 1½ to 2 inches in diameter
1 ½ tablespoons extra-virgin olive oil
2 teaspoons coarse sea salt
1 tablespoon fresh rosemary, chopped

DIRECTIONS:

Preheat an oven to 350°.
Arrange the potatoes in a single layer in a roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt and rosemary, turn the potatoes.
Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 45 minutes.
Meanwhile, place the salmon in a 9x13 inch baking dish. In a small bowl whisk together the maple syrup, bourbon, soy sauce, orange juice, and cayenne pepper. Pour the sauce over the salmon. Let sit while you prepare the chutney.
In a medium sauce pot, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick, and jalapeño. Pour in 1 cup water and bring the mixture to boil.
Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more brown sugar if needed. Remove from the heat to cool.
While the chutney is cooking, cook the salmon. Heat a medium skillet over medium-high heat and add a tablespoon of olive oil.
Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Remove the salmon from the skillet and place on a plate.
Reduce the heat in the skillet to low and carefully pour in all of the bourbon-maple mixture. Bring the sauce to a boil, reduce the heat and simmer until reduced by half and the sauce is syrupy.
Remove from heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.
To serve, place a little cranberry chutney on the bottom of a plate. Top with salmon and drizzle the salmon with the bourbon-maple glaze. Serve the potatoes on the side.

What's your favorite fish dish to cook? To eat (if someone else is cooking)? Tell us in the Comments, please!

1 Comment

Afternoon Dance Break: Hit the Floor

4/10/2018

Dancing to Connect Program at the Onassis Cultural Center (U.S. Embassy Athens, State Dept Photo)

Afternoon Dance Break is a recurring feature that invites you to get up from the desk, crank up the tunes, and dance your fool head off for a few minutes before resuming the daily grind. Want more dancing? Find past ADBs here.

With so many stressful things going on in the world, plus family or personal troubles that many people also cope with, sometimes the only thing to do is SHAKE IT OFF.

Yes, take 7 minutes right now to indulge in a personal dance party. Just two songs to move your body, shake it, shimmy it, lip sync, play air guitar, whatever it takes.

I promise, you'll burn off a little stress and end up with a smile on your face, ready to tackle the rest of your day. So hit Play, turn up the volume, and Hit the Floor!

0 Comments

Fish for Dinner: Thai-Style Halibut with Coconut-Curry Broth

4/3/2018

Thai Style Halibut with Curry-Coconut Broth

Such a pretty dish, but even better, this bowl of Thai-Style Halibut with Coconut-Curry Broth tastes phenomenal!

The Fish for Dinner feature chronicles my education in the ways of fish-cookery. I grew up avoiding fish other than sticks and was well into adulthood before adding the real deal into my diet, usually at a restaurant. The impetus to cook more fish at home comes from joining a sustainable fish program through Hooked on Fish. I’ll tell you what we made and how we liked it, plus occasionally a few tips and tunes too.

The Occasion: This recipe works equally well for a weeknight family dinner – hits the table in 30 minutes – as for a company meal on a Saturday night. Easy and flavorful, it’s hard to go wrong with this recipe for Thai-Style Halibut with Coconut-Curry Broth.

The Recipe: Ellie Krieger is one of the Food Network chefs whose focus is on healthy eating. I’ve enjoyed many of her recipes before, and this Thai-Style Halibut with Coconut-Curry Broth is another one for the Keeper file. Substitute another white, lean, and firm fish (such as grouper or striped bass) if you prefer.

Thai Style Halibut with Coconut-Curry Broth

Thai Style Halibut served two ways - on a bed of steamed spinach or with a scoop of rice. Yum either way!

What Makes It Special? I am a sucker for all things with a Thai flavor profile so this recipe really rings my bell. Coconut milk, red curry paste, lime and fresh herbs. (Cilantro is traditional, but we have a hater in my house and often swap Thai basil or parsley instead.)

The Playlist: With a tip of the hat to Forrest Gump, I never know what I’m going to get when I search for musical pairings to accompany the featured recipes. But this one is a mighty fine piece of chocolate (extending the movie reference just a bit further).

Monobody is a Chicago-based band, producing ear candy in the math rock/jazz/post-rock categories. Please enjoy this long track titled Curry Courier Career.

Serve With: The recipe calls for a base of steamed spinach underneath the fish and broth. I think a scoop of brown rice makes a nice alternative.

Kitchen Tip: As written this recipe is on the mild side. Perfect for kids and those who are sensitive to heat, but if you’re a fan of spice in your food, up the quantity of curry paste. Like double.

Click on the photos to enlarge them and read the captions.

Thai Flavored Halibut with Coconut-Curry Broth

The Verdict: Quick, easy, and delicious. The trifecta of tasty dinnertime treats. Go on and get you some. You won’t be sorry.

Print The Recipe- Thai Style Halibut with Coconut-Curry Broth
File Size:	209 kb
File Type:	pdf

Thai-Style Halibut with Coconut-Curry Broth
Recipe source: Ellie Krieger for Food Network

INGREDIENTS:

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
4 (6-ounce) pieces halibut fillet, skin removed
Steamed spinach
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper
2 cups cooked brown rice, for serving

DIRECTIONS:

In a large sauté pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets.
Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

What's your favorite fish treatment? Share in the Comments, please!

0 Comments

The Foodies Get Lit

3/20/2018

Did you know that quinine aka tonic water glows in the dark under blacklight? Far out

The Foodies (formerly known as the Supper Club) are a group of friends who love to cook, eat, drink, and laugh together at themed dinner parties. Our friends and family tell us they enjoy living vicariously through tales of our feasts so we’ll share the stories, pictures, and recipes here on the blog from time to time. Click here for previous Foodie Group posts, and here for the group’s origin story.

“Nothing can dim the light that shines from within.” Maya Angelou

“Let there be light,” said Kathleen and Karen, our evening's hosts. There was light, and it was good. The date coincided with the anniversary of Thomas Edison receiving the patent for his invention, the incandescent light bulb, so the Light theme for our dinner party seemed perfectly apropos. Let's take a moment to offer ol' Thomas Alva our hearty congratulations for inventing a whole mess of things - this guy was patent-crazy with 2,322 of 'em to his name worldwide!

This song is pretty on-the-nose for our theme but doesn't blend well with the rockin' playlist below. Check it out!

As to the smarty-pants title of this post, which according to Urban Dictionary refers to a high level of intoxication, well, we always enjoy some tasty cocktails and wine with our feasts and that evening was no exception. We’re a little too old (er, mature, no, how about ‘experienced’?) to overdo it with the booze, but we do manage to have a real good time.

You know, Edison also invented the phonograph, so there's another connection to this fun playlist.

We've gathered a few tunes that reference some aspect of the theme either in the song title or band name. We've got old favorites and a few new-to-us tracks for your listening pleasure.

So help yourself to a refreshing beverage of your choice, hit the Play arrow on the playlist, sit back and read on to learn more about our illuminating evening.

Here is the menu:

Drinks - Ilise and Ann: Dirty Martini Shooters; White Port & Tonic cocktails
Appetizers – Ellyn: Roasted Carrot and White Bean Dip; Two kinds of Tapas with Romesco (Chorizo, Manchego and Tomato; and Feta with Roasted Peppers)
Main Course – Karen and Kathleen: Pork Chops with Flaming Apricot Bourbon Sauce; Flambéed Sweet Potatoes; Steamed Broccoli
Dessert – Greg and Dan: Orange Charlotte Royale

Click on the photos to enlarge them and read the captions.

The Foodies Get Lit - White Port and Tonics

The Foodies Get Lit - Roast Carrot and Bean Dip

The Foodies Get Lit - Flambeed Pork Chop and Sweet Potatoes

The Foodies Get Lit - Orange Charlotte Royale

“You have to find what sparks a light in you so that you in your own way can illuminate the world.” Oprah Winfrey

Let’s talk about the drinks. There were a few ways we could have approached this challenge. ‘Light’ drinks versus regular cocktails, meaning lower alcohol content and fewer calories. ‘Light’ as in pale-colored. Heavenly drinks inspired by the quote from Genesis. And probably a few additional options.

House Bartender Ilise opted for cocktails that would glow in the dark under blacklight. Did you know that the quinine in tonic water glows in the dark? Yes!

Using silicone ice molds, Ilise made frozen shot glasses out of tonic water and filled them with mini martinis. Well, that’s not quite accurate. Tiny shots of gin went into the frozen quinine glasses which were served with these out-there “olives” made via molecular gastronomy. Purchased during last year’s Spain vacation, these gourmet treats called Caviaroli Drops, made by the Spanish chef/ restaurateur Albert Adria, are briny liquid-filled orbs – cool, delicious, and weird all at the same time.

Frozen tonic water shot glasses, for serving the Dirty Martini Shooters

Dirty Martini Shooter
Recipe source: Ilise Goldberg
Makes one drink

INGREDIENTS:

1 ½ ounces Gin (I used Gin Mare)
½ Teaspoon Olive Juice
5 Black Peppercorns
4 Juniper Berries
2 Pods of Cardamom
1 Rosemary Sprig
1 Green Olive

DIRECTIONS:

Place all ingredients except the olive in a cocktail mixing glass – give it a good swirl. Add ice and stir until well chilled.
Strain into a chilled glass and add an olive.
Serving Tip: In this case, Ilise made tonic water shot glasses so they would glow with a black light.

Print The Recipe- Dirty Martini Shooter
File Size:	211 kb
File Type:	pdf

We turned on the blacklights (yes, we schlepped lamps to this dinner; we are nothing if not committed), dimmed the regular lights, served the drinks and let it glow. This was fun but messy – the tonic water shot glasses melted quickly leaving a sweet and sticky mess behind. Oh well, it seemed like a good idea at the time! Click on the photos to enlarge them and read the captions.

Dirty Martini Shooters in frozen tonic water shot glasses

Dirty Martini Shooters glowing in the dark

Next up, a light sipping cocktail made of white port and tonic. In this case, light refers to lower alcohol content and the non-traditional color of the port. In this country, we are most accustomed to tawny and ruby ports, but in Portugal a white port & tonic is the tipple of choice. Look into this, you won’t be sorry – especially as summer patio sipping season approaches. You’re welcome!

White Port & Tonic Cocktails
Recipe source: Ilise Goldberg
Makes one drink

INGREDIENTS:

2 ounces White Port
3-4 ounces of good Tonic Water (we enjoy Fever Tree)
Slice of Lemon

DIRECTIONS:
Fill a tumbler with solid ice cubes. Add white port, and top with tonic. Squeeze a slice of lemon over the drink and drop into drink as garnish. Give it a quick stir. Sip and enjoy!

Note: For the dinner party Ilise made ice cubes out of tonic water so they would glow with a black light. She used a ratio of 2 tonic cubes to 1 ice cube in each glass.

Print The Recipe- White Port and Tonic Cocktails
File Size:	217 kb
File Type:	pdf