Friday night, Barefoot Contessa Style

I normally don't do chicken for Friday night because, to me, it just doesn't seem special enough. But I saw this recipe and it sounded good and different and with all the good reviews, I decided to make it. It's a Barefoot Contessa recipe (from the food network). With the chicken I decided on green beans and sweet potato fries. Appetizer was Spicy Cashews (we love our cashews) that is also a Barefoot Contessa recipe and for dessert I made a whole Coconut Cake and Homemade Chocolate Gelato, also Bearfoot Contessa recipes.



Spicy Cashews

The love of cashews started with the Mills Tavern bar. As I am sure I mentioned we always sit at the bar at restaurants, we think you get much better service and it's just more casual. The Mills Tavern serves these really good cashews at the bar and that's why I started off with this recipe (to bring us to the Mills Tavern in our minds). It's made by tossing together a Tbsp of olive oil, 1/2 tsp of chili powder and salt as needed with 3 cups of whole roasted cashews. You heat it all together in a saute pan for about 3 minutes, remove from the heat and serve. It happened to be a night that Tony's car pool buddy, Gerry, came in for a beer and he also enjoyed the cashews!

Indonesian Ginger Chicken, Sesame Green Beans and Oven Roasted Sweet Potatoes
A whole chicken is cut up and marinated overnight with a combination of honey, soy sauce, 1/8 cup of minced garlic and 1/4 cup of grated fresh ginger. It's easy to make this for company because you prepare it ahead and just pop it into the oven for 30 minutes, remove the foil and turn over the chicken to cook 30 minutes more. I found that if you baste it a couple times in the last 30 minutes with the marinade on the sheet pan you will get a deeper color on the chicken.

The green beans were just steamed until perfectly cooked and topped with a compound butter that I had made earlier and chilled. A compound butter is just softened butter with flavors or herbs mixed into it and chilled. I made it with toasted sesame seeds, salt and pepper.

The sweet potatoes were cut like french fries and tossed with olive oil, freshly ground cardamom, salt and pepper then roasted in a 400 degree oven for about 35-40 minutes. Yummy!

Coconut Cake with Chocolate Gelato
I had this cake recipe printed out in my "recipes to try" folder for quite a while. It was so good with the cream cheese frosting and the coconut was different for us. It went perfectly with the chocolate gelato that I made, which was heavy duty. It reminded me of a fudgicle.

Friday Night, lamb shanks

After making the lamb chops a couple Friday's ago, I just had to make lamb again. It was so good and I was surprised that I liked it so much. But I would have to do a different cut...and that's when I decided on lamb shanks. I found this recipe on the food network and it's a Bobby Flay recipe. This recipe already came with sides so I didn't have to think of that. He does roasted tomatoes and toasted orzo, both of these I have done in the past, but I figured I'd do them again. I wanted to do a salad for the appetizer, trying to stay away from anything too caloric. The dessert was inspired by one ingredient; rose water. I have seen rose water in some recipes and I looked for it in the past and couldn't find it any where. Last week I happened to see it and I picked it up. After looking around on line it's used in some drinks and it's used in sorbets and even cookies. Almost all the recipes call for using only a tsp or so. I thought of doing the sorbet but I had an idea of a vanilla ice cream with rose water chips. I would serve it along side a strawberry and rhubarb pie (which I have never made before).

Boston Lettuce with Roasted Red Onion, Roasted Bosc Pear and Roquefort Cheese
I cut the red onion into wedges, about 12 wedges, with the root end still in tact so it stays together. Tossed with olive oil, salt, pepper and balsamic vinegar. Same with the pears, into wedges and I tossed them with the same ingredients as the onion wedges. I placed them into the oven at 400 degrees and they took about 30 minutes, turning them over after 20 minutes. I placed them over some Boston Lettuce along with cucumber, tomato, walnuts, dried cherries and topped with the Roquefort cheese. I made the salad dressing with shallot, honey, sherry vinegar, mustard, s+p and olive oil.

Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo
I got some New Zealand Lamb Shanks at Whole Foods, I don't know how that differs from regular Lamb Shanks but that was all they had in the meat case. After browning the meat, you brown some celery, carrots and onion to the pan, then de-glaze with red wine and port wine. Reduce and add the browned meat, chicken stock and roasted garlic in the pot and you bring it to a boil and slowly cook in a 350 degree oven for 2 hours. I had read a review about this recipe and someone said it's better if you make it the day before and let it sit in the refrigerator overnight. I couldn't do that but I made it first thing on Friday morning and let it cool, then I put it in the frig until 4:30 or so and finished the dish at that time. To finish the dish I heated it through and then you remove the meat and strain out the vegetables. Reserve some of the cooking liquid to add to the toasted orzo and reduce the rest to pour over the shanks when you
serve it. The tomatoes are slow roasted in a low oven. To make the toasted orzo, you toast 1/2 of the orzo in a dry skillet and then basically cook it like a risotto which is slowly ladling in hot stock or water in this case, and stirring until cooked through. Add butter, fresh parsley and reserved braising liquid at the end.

Strawberry and Rhubarb Pie with Rose Chip Ice Cream
This whole dessert was not one of my best. It was just OK. I was following a recipe that got 5 stars and everyone raved. I didn't like the crust, I should have made my own that I usually do and it always tastes good and flaky. The filling was too watery and no where near as good as my mother-in-law's (I will have to get her recipe). For the ice cream part, I had to use that rose water, like I said above. The ice cream it self was good, it's a basic vanilla ice cream but I made the rose water chips. You may or may not know that chocolate and water don't mix, but if you get a drop of water in chocolate the way to fix it and to make it smooth is to add more water. I melted the white chocolate over a double boiler and added 1 tsp of rose water and it separated and it wasn't pretty. I added another tsp and it was better and then I added another tsp and it seemed fine. I put a drop of rose food coloring in and spread it out on a Silpat and then froze it. Cut it into squares or "chips". They tasted like white chocolate with a hint of rose which was OK but, it was the "chewy" texture that was the problem. I went through with my plan anyway and added the "rose chips" to the ice cream after it was done churning and put it in the freezer. It was OK but from the start I wasn't excited about it and I should have listened to myself and made something different.

Friday Night, steak au poivre

To come up with a Friday night menu every week is, sometimes, not so easy. It's got to be something I have never made before or a different way to cook something that I have made before. This is my way of teaching myself to become a better cook and at the same time, make something that makes us say wow, this is sooo incredibly delicious!!! This week I didn't know what to do, and then I watched a Jamie at home show on beets and carrots. He was raving about roasting vegetables with the addition of vinegar which is unusual. I almost always just toss vegetables with olive oil, salt and pepper and roast at 400 until they are done. NY Strip steak was on sale and I had some potatoes I had to use up before going bad. Flipping through my recipes that I wanted to make I came across Ina's (Barefoot Contessa) "Mixed Berry Cheesecake".

Crostini with lemon cottage cheese and tomato salad
On the same Jamie at home show, he made this cottage cheese, lemon zest and juice, salt, pepper, olive oil and fresh lemon thyme combination and spooned it over a steak and beet dish as a sauce. I thought I would make it but use it on top of a crostini, (a favorite appetizer of mine) and a simple cherry tomato salad where I quartered the tomatoes and dressed them with olive oil, salt, pepper, white wine vinegar and fresh basil. I topped the toasted french bread slices with the two toppings after rubbing a clove of garlic on the toast first.

NY Strip Steak Au Poivre.
After looking on food network.com for steak Au Poivre recipes, they are all similar with the peppercorns and the cream sauce with cognac, but they are all made in a pan and you make the sauce from the drippings in the pan. I wanted to grill my steaks, so I did and instead of making the sauce from the drippings I heated the olive oil in a pan and added shallots and green peppercorns (they are in a liquid and look a lot like capers in a little jar). Cooked the shallots a little and added the heavy cream and cognac, reduced for a minute and finished it with Dijon mustard and salt. While plating the steaks, I poured any of the juices that collected on the serving dish into the cognac and cream sauce, and then spooned that over the steaks.

Roasted red and yellow beets with balsamic glaze and roasted potato fries.
On Jamie's show he says to par-boil the veg and then roast. I decided not to par-boil the beets but to par-roast them. I rinsed and dried the beet roots and placed them into a couple sheets of aluminum foil, sealing tightly. I placed the aluminum pouch on a sheet pan and roasted for about 40 minutes at 400 degrees. The beets were almost done but not quite. I removed the skin and sliced each beet root into about 6-8 wedges, depending on the size of the beet. I tossed them with olive oil, salt, pepper, balsamic vinegar and fresh rosemary leaves. I did that ahead of time and about 1/2 hour before dinner I heated up a sheet pan in a 450 degree oven so it got really hot then I poured the beets onto the hot sheet pan to get them really crispy on the outsides and finish cooking on the insides. Jamie was right the vinegar is a great addition to roasting.

The roasted potato fries were peeled and sliced into 1/2 inch french fries, and I par-boiled them for 5-10 minutes. I drained well and added olive oil, lemon thyme, salt and pepper to them and I added those to the same hot pan as the beets went in and they took the same amount of time to cook. I'll take that over deep fried any day!

Mixed berry cheesecake
This was a recipe I printed a while ago with the idea that I would make it someday and I have to say it was simple and extremely good. The thing that has stopped me in the past is that it has to be started the day before so it can slowly cool and then chill overnight in the refrigerator. I may have made a cheesecake before but not in a long time. After making this one I will be making it again and again. After making and cooling the cheesecake you combine raspberry jelly (heated) with sliced strawberries, raspberries and blueberries and spoon it over the whole cake, chill and serve and all I can say is wow!

Friday Night,Lamb Loin Chops

Easter is this weekend and there has been a lot of recipes recently with lamb because of that. So even though I never had lamb (I may have tasted a bite of Tony's one time when we went out), I started thinking that should be the main dish. I always thought it would be gamey, but the lamb loin chop wasn't at all. I was pleasantly surprised.

Prosciutto, broad bean and goat cheese crostini

Jamie Oliver now has his own magazine. I love Jamie, he knows his food. Tony brought home the first Jamie magazine on a recent trip to the book store, this was one of the recipes he had in that magazine. You toast 1/4 inch slices of ciabatta bread on both sides under the broiler or on a grill then rub one side with a garlic clove. Top each toast with a mixture of goat cheese, lemon juice, lemon zest and salt and pepper (mix it up until it becomes spreadable). Over that he tears apart pieces of panchetta and cooks it until it starts to turn brown (I used prosciutto) add broad beans or adamame and cook a few more minutes. After dressing the bean and prosciutto with a combination of lemon juice and olive oil salt and pepper, spoon the bean mixture over the cheese. Top with chopped red chili and fresh tarragon leaves. Really good combination and a good way to start off the dinner.

Grilled Lamb Loin Chops with tarragon pesto and warm goat cheese sauce
You're going to think I can't make a meal with out using goat cheese. We do love it, but this time it was part of a recipe I was following. I marinated the lamb for an hour in garlic, fresh rosemary, cayenne, salt and olive oil. Grilled the lamb or 3-4 minutes on each side and finished in 400 degree oven for another 5 minutes. It came out medium rear to medium, which turned out to be perfect, usually I am a medium-well kind of girl but I loved it that way. The pesto was fresh tarragon, garlic, Parmesan, chopped pecans, chicken stock, olive oil, salt and pepper all buzzed up in a food processor. I loved the tarragon pesto. Warm goat cheese sauce turned out to be not necessary in my opinion. The sauce was just softened goat cheese 6 Tbsp to 4 Tbsp heavy cream heated in a small saucepan. It was OK, I probably won't do it again.

Roasted Mustard Sage Sweet Potatoes and Roasted French Beans
I liked these sweet potatoes. It's sliced sweet potatoes (1/4 inch disks), olive oil, Dijon mustard, maple syrup, fresh sage leaves, salt and pepper, all tossed together and roast in a 375 degree oven for 30-40 minutes or until they start to brown. The roasted french beans were simply tossed with olive oil, salt and pepper and roasted along with the sweet potatoes (in a separate pan) until they were done which took about 25 minutes.

Caramel cinnamon apple pie served with house made Tuaca Ice Cream
Dessert is always my favorite part of the meal and it has to be great because it's the last thing you taste and it makes the biggest impression. I first thought that I would make Tuaca ice cream. Tuaca is a liquor that, to me, tastes like butterscotch or caramel and it's good to sip but I keep thinking that it would be a good ingredient for a dessert. So I decided to add some to a custard type homemade ice cream, I added just 1 tablespoon, it was subtle, but it was definitely there and it was delicious. I thought I would look for something to accompany the ice cream that was caramelly or butterscotchy, so after looking around on food network.com I found "Caramel Cinnamon Graham Apple Pie with Caramel Pecan Cream", courtesy of David Armes. I didn't make the caramel pecan cream part but I made the crust which was made with shortening instead of my normal butter recipe. The apple pie with the cinnamon graham cracker "crumble" on top was very nice. The apple's were tossed with a whole cup of sugar, where usually you would use 1/3 cup or so. I was worried it would be too sweet but it wasn't at all. I used gala apples. Overall, another wonderful Friday night dinner! Now what will I do next week????

Friday Night in Spain

I had come across some really good saffron and that's what started this menu. It's a Spanish ingredient, so from there I found some Spanish olive oil and then I went home and searched the internet for Spanish dishes. Between the internet and the new issue of Bon Appetit (May 2009) came the menu. Bon Appetit had Spanish-style pork rib roast with pan roasted romesco sauce. I found the saffron rice, raw artichoke salad, sangria and churros on the internet.


Cheese Plate
Spain is famous for "tapas", small dishes of tasty food. I considered doing that but decided instead that I would do a cheese plate. On the plate I had Aged Mohon cheese to serve with crackers, Piquillo peppers stuffed with Carpricho De Cabra goat cheese, lemon garlic olives and Marcona almonds.

Blood Orange Sangria
You can't serve a Spanish meal and not have sangria on the menu. I found this and it's "Neely's Sangria" from the Food Network, but after re-reading the ingredients later I realized that I had skipped the 1 cup blood orange juice, so basically it's red wine, brandy, sugar and slices of blood orange and slices of lemon. It was just fine without the blood orange juice.

Raw Artichoke Salad
Tony liked this but I have to say raw artichokes aren't my thing. It was OK, but I would have liked the artichokes cooked. It's from Jose Andres' show Made In Spain. It's thin slices of raw artichoke, orange segments, frisee lettuce and a dressing made from orange juice, sherry vinegar and Spanish olive oil.


Pork Chops with Romesco Sauce
In the Bon Appetit magazine they make a whole pork rib roast, but I just got 2 bone-in pork chops. First I brined the pork overnight (20 hours), then rubbed on a paste made with olive oil, garlic, salt , pepper, fresh marjoram and Spanish smoked paprika. Let that sit in the refrigerator for a couple hours. When it was time to cook the pork I heated a pan with oil and seared the pork on one side, flipped them over and then put the pan right into a 350 degree oven for about 10 minutes. When the pork was done, I moved them to a plate and covered them with foil while I finished the romesco sauce. I deglazed the pan with Sherry and reduced. Once reduced I poured the sherry sauce into a combination of roasted red peppers, garlic, plum tomato, Marcona almonds and fresh breadcrumbs that was already cooked in the oven and blended in a food processor. Then I poured the sauce over the pork chops...delicious!

Saffron Rice
This starts out by sweating some onion and red bell pepper and salt in olive oil, for 7 minutes then add garlic, paprika and rice. After a minute add wine. Then canned tomatoes in their juice, chicken broth, saffron and a bay leaf. Cook until the rice is done and at the end add pimiento stuffed green olives and taste for seasoning. Saffron had a very floral taste, I want to try it again with out so many other flavors that compete with the saffron taste.


Churros Served with Dark Chocolate Sauce
This recipe is from Chocofateria San Gines in Madrid Spain. Basically it's a choux pastry, which I have made many times, and you spoon the pastry into a piping bag and you squeeze 4 inch strips of pastry into the hot oil and deep fry for about 5 minutes. After draining on paper towels you roll them into a combination of cinnamon and sugar. The chocolate sauce is a combination of milk, bittersweet chocolate, sugar and corn starch, cooked together until slightly thickened. You serve the warm churros with the warm chocolate sauce. Very nice.

Friday Night Menu, Comfort food

Oven Fried Chicken, Mashed Cream Cheese Potatoes, Sausage Pecan Stuffing, Cranberry Golden Raisin Chutney and Steamed Green Beans
I have recently organized all recipes I wanted to try from Martha Stewart magazines and I made this whole menu from 3 different issues. The oven chicken is from the August 2008 issue, It's a great recipe I made it one other time for the neighbors and the one problem was that the breast meat was dry, so this time I made only legs and thighs and it was fantastic! You marinate the chicken in eggs, Tabasco, garlic and an onion. Then it's coated in wondra flour, yellow cornmeal, salt, paprika and cayenne pepper then baked for a total of 50-60 minutes, brushing with olive oil towards the end, you would never know it's not deep fried.

Mashed cream cheese potatoes are yummy too, from November 2008. Normally I would never beat potatoes in the Kitchen Aid, but as long as you do it quickly, they turn out creamy and not gummy at all (which can happen if you mix it too much you will develop the gluten), you just beat in the cream cheese and butter at room temperature, milk and cream (heated) salt and pepper.

Sausage pecan stuffing, also from November 2008, was a winner. We will definitely make this one for the next Thanksgiving meal. I am not normally a mushroom person but I have been eating cremini mushrooms lately and they are pretty good. This recipe has hot Italian sausage in it and we don't mind the spice but some people might like to use half sweet and half hot for a happy medium.

Cranberry golden raisin chutney from the same November 2008 is also good, I couldn't find fresh cranberries at the store, not even the frozen ones so I just added a couple handfuls of dried cranberries and since they are already sweetened I just added a couple Tbsp of sugar instead of the 1/2 Cup the recipe called for. There is also an apple cut up in this recipe which helps with the sweetness. With all the changes it was really good.

The steamed green beans are just steamed until perfection and a drizzle of olive oil salt and pepper to finish them off.

Chocolate Bunt Cake with White Chocolate Whipped Cream and Fresh Blackberry Sauce
This bunt cake is in the December 2008 magazine and every time I flipped through the pages and saw that cake it made my mouth water so I finally made it. Instead of the chocolate glaze that the recipe has, I decided to just dust it with confectioners sugar. I had just gotten some blackberries for a great price so I wanted to use them somehow. I was looking at Food Network's site and I came across one of Bobby Flay's recipes (of course, he loves his blackberries), and it was blackberry-white chocolate fool with toasted hazelnuts. I broke it down and just did the blackberries macerated in sugar and cassis (I used chambord), then you mash up half of the berries and strain them. I was also intrigued by the white chocolate whipped cream part, I don't think I ever did that before, really good, it has the texture of whipped cream but the flavor of white chocolate. The combination was quite sinful, I must say.

Friday Night Menu, Gnocchi

Tonight I decided on a salad idea from that restaurant menu, I told you about in my last posting, "Rivoli".

Mixed Baby lettuces with sherry shallot vinaigrette and goat cheese and fig crostini
There were no baby lettuces at the market so I used Watercress and Pea Shoots with a hint of fresh basil Julienne. I also shaved some cucumber into the greens (outside only, no seeds) and a few grape tomatoes cut into quarters. Tossed with a sherry shallot dressing that I made with shallots, sherry vinegar, mustard, honey, salt and pepper. I cut 1/4 inch slices of french baguette and lightly toasted them under the broiler. Topped with some fresh goat's cheese and fig Preserves (Bonne Maman, it's in with all the jams and jellies in the little jar with the red and white checkered top), place under the broiler and melt the cheese a little. Loved the combination in the salad and the crostini was delicious and easy.

Veal Ragu with Homemade Potato Gnocchi
This was in the February Martha Stewart magazine. I have been wanting to make homemade potato gnocchi and so finally I did it. It was so easy, the trick is to not overwork the dough, just get it together and roll it into a log and cut 1/2 pieces off of it. Make ridges with the fork and freeze. It boils up it 4 minutes and it's tender and not as heavy as you may have had before. The Ragu was easy, I planned on getting the veal shanks, like the recipe calls for, but they were so expensive at the market, then I saw veal stew meat, so I got 2 Lbs of that and it was plenty of meat for the full recipe. It was just how you want it to be, tender tender tender.

Candied-Fennel topped Lemon Cake
The April Gourmet Magazine had this dessert featured. Actually, I don't know if I would have made it if Tony didn't comment on how he thought it looks good. It was different but actually very good. The candied fennel is hard to cut through with the side of a fork but it tasted really good. I might cut it up and not worry about the fennel design so much, just to make it easier to eat, but really good with whipped cream.

Fri, Sat and Sun the 13th, 14th and 15th of March

I am typing this late but this weekend was a little different. Tony went to his friend Joe's house on Friday so no regular Friday Night Meal was made.

Saturday was at a neighbors house for a St Patrick's Day get together. I made some pot stickers made with ground pork, ginger, garlic, cilantro, soy sauce and silken tofu and a sesame and simple syrup dipping sauce and Chicken and Cheese Spring rolls; I combine pre-cooked chicken that I cut up and mix in equal amounts of grated Pepper Jack cheese, scallions and soy sauce. I like to use the spring roll wrappers from the oriental market for this. Roll and shallow fry in oil until you get a nice golden brown color. I made an avocado and sour cream dip with lemon juice, salt and pepper.

Sunday, I have this new thing that I have been doing where I print menu's from the Internet and using only the description, I try to make the dish. I could be spot on or I could be way off, but I end up sometimes making something I have never made before. I had printed the menu for "Rivoli", a restaurant in California. So Sunday I made

• Slow braised pork roast with chocolate, chilies and pine nuts
• Corn spoon bread souffle
• Green beans
• Lemon cream and pine nut and parsley persillade

How would you make that? It came out OK. I loved the corn spoon bread souffle, I ended up finding a recipe in the Joy of Cooking and I just added some frozen corn. I didn't use the right cut of pork, I was thinking pork roast when I was at the store and I got a pork loin, it should have been pork shoulder or butt. Persillade is a French thing where they chop parsley and fresh garlic together and sprinkle it over a dish just before it is done, so I toasted some pine nuts and chopped pine nuts, parsley and garlic together and sprinkled it over the pork, I loved all the flavor that came from that, and I will do that again. Lemon cream... that could be taken different ways, I chose to just mix sour cream, lemon zest and juice, salt and pepper.

Before this weekend I made a couple other things from the same menu on a couple different nights after work...

• Roast pear and ricotta raviolini with brown butter, toasted walnuts, fried sage and Parmesan
• Roast chicken roulade stuffed with wild mushrooms and herbs, served with potato leek gratin, butternut squash puree and broccolini

Friday Night Birthday, Swordfish

Anybody who knows me knows that I am not a seafood fan, but I am trying to make myself like some seafood's. I tried a piece of Tony's swordfish one time at The Mill's Tavern in Providence RI, it was a big step but I thought it didn't taste fishy at all and I liked it. Tony's 38th birthday was Friday and he loves sushi and seafood. Usually he only has seafood when we go out someplace. I thought I would surprise him with a seafood dinner. For the appetizer I got sushi for him at Whole Foods.

For the main dish I grilled a swordfish steak with olive oil, salt and pepper and while it was still hot off the grill I topped it with a lemon and garlic sauce that I made in my mortar and pestle; (2-3 garlic cloves, good pinch of kosher salt, zest of 1 lemon, the juice of 1 lemon, black pepper and olive oil). For sides I did Tyler Florance's Scalloped Potato Gratin, I also did some bacon bits that I pre-cooked and added between the layer's. Excellent recipe. The vegetable was Shaved Fennel and Dill Salad (seasoned with lemon juice, olive oil, salt, pepper and I toasted fennel seeds and then ground them and added a good amount, about 1 tsp, just to kick up the fennel flavor). I did the salad a couple of hours ahead and chilled in the refrigerator; it's good to do that so the flavors marry and the fennel becomes a little limp (in a good way).

For dessert I had just gotten the new Gourmet Magazine (April, 2009) and they had this recipe, that Tony and I both commented on, that it looks good: Coffee-Chocolate Layer Cake with Mocha-Mascarpone Frosting...(I had to make a birthday cake). We were right, it is good...really good! The same magazine had a recipe for Creme Fraiche Sorbet, so I made that to go along with the cake. Wow you must try the sorbet if you can. Really easy to make and wakes up your taste buds.

Check out the photo's below!

Friday Night Menu, Risotto

This week we were going to keep it light. I saw a picture in a magazine for risotto and with duck sliced over top and that photo did it for me. I love to make risotto's as a one pot meal. Once you get the knack you can add any flavors you like. I remember having a really good risotto with roasted squash and so I did a variation of that. I sliced some butternut squash (peeled) into 1/4 inch slices and I had some fennel so I did the same thing, 1/4 inch slices and place them on a sheet pan, drizzled with olive oil, salt and pepper. Into the oven at 375 for 40 minutes. Roasting the squash is key, it really brings out the best flavor. I got together everything I needed for the risotto and realized I didn't have chicken stock. I poured about 1/2-3/4 Cup apple cider into a pan and added just water. Bring that to a simmer and I used that like I would the chicken stock. Let me tell you it works like a charm. It's amazing the amount of apple flavor you get when you do it that way (Tony thought I had chunks of apple in there). After cooking the onions for 5-10 minutes with a little salt I added in cardamom and cinnamon because I thought with the "apple stock" those flavors would compliment each other. After the rice was the perfect texture which takes about 25 minutes, I added in the roasted squash and fennel that I cut into small 1/4 inch squares, along with Parmesan and a Tbsp of butter. Heat though and taste for seasoning. I served Tony's smoked ribs that he made a couple days ago (see the BBQ Blog) on top of the risotto. They were a match made in heaven, he used the apple wood and the apple cider to reheat and I think there was grated apple in the sauce so they were excellent together.

Dessert was another magical thing. I thought I would make a simple apple crisp with vanilla ice cream. I added brown sugar and a couple Tbsp of fresh grated ginger, a little Cinnamon, butter and the juice of 1/2 orange to sliced Cortland apples and poured it into a 9" square baking pan and topped it with a combination of sugar, flour, almond meal, salt, cinnamon, oats and butter. 375 for 45 minutes or until the top starts to turn golden and I served warm with a scoop of Haagen-Dazs Vanilla Bean ice cream. OMG Wow Simply Fantastic!

Saturday menu

I am typing this a week late but here is February 21st dinner. This week Tony was finally told he was going back to work after being laid off and so we decided when he got a job we would celebrate at Mill's Tavern in Providence RI, so that is what we did on our Friday night (Tony has reviewed that).

Our friends wanted to celebrate the good news with a really good bottle of wine they had (Rubicon, Rutherford, Napa Valley 2002). We had looked it up and it was worth $170.00 and it suggested serving a porterhouse steak with it. So that's what we did. I made a green salad with thin sliced pears, cucumbers, tomatoes and a wedge of goat cheese tart, which is a Barefoot Contessa recipe, really good. We grilled porterhouse steaks for the guys and the girls had grilled pork chops. Sides were super smooth goat cheese mashed potatoes with scallions lightly sprinkled throughout and grilled asparagus. Dessert was Artists' pallet of cupcakes. I made a basic one bowl yellow cake recipe (from Martha's recent magazine with cup cakes on the cover) I used the mini cupcake pan, while the mini cupcakes were still hot fresh out of the oven, I poured over about 1/2 Tbsp of flavored liquors. One with banana rum, one with cherry flavored liquor, one orange, one raspberry and one hazelnuts. Each one topped with the appropriate frosting and garnishes, chocolate ganache, cream cheese frosting, fresh berries, toasted hazelnuts, banana chips... The idea was to have 5 different colored cupcakes around one side of a white plate and I made a sugar artists' brush for each plate. Basically I followed the recipe for making homemade lollipops and as the sugar cools slightly you can very carefully make the hairs of the brush. I was pleased with how they came out, I also colored them red. So then I placed the brush on the plate as well.

Restaurant Review - Mills Tavern 2/20/09

To celebrate being employed again, we headed out to probably our favorite restaurant in the world on Friday night.

The Mills Tavern in Providence never seems to disappoint. Everytime we visit it seems to be perfect. The service is impeccable. The menu is always the right mix of old favorites and new seasonal specials. We always sit at the bar to eat dinner where we enjoy an expertly made cocktail and their fresh cashews before ordering. I asked the bartender if he had blue cheese stuffed olives for my Hendrick's martini available. He hesitated for just a moment then said yes. He then sent his apprentice bartender to the kitchen for blue cheese and stuffed my olives to order!

Appetizer/Salad
Something different on this visit was the presence of a "happy hour" special at the bar. Local "papa squash" oysters on the half shell were $1 each until 8pm. I had to take advantage. They were perfect. Clean, briny and complimented by their usual fennel salad, mignionette and horseradish cocktail sauce. I also magically received two extra oysters with my order of 8!
Jeanne had the unique Mills Tavern cobb salad. This hearty salad is formed into some sort of square mold. It has layers of chopped chicken, bacon, blue cheese and avocado. A meal in itself

Entrees
Jeanne went with the "CINNAMON BRINED NIMAN RANCH PORK LOIN BAKED IN FRESH SPICED CRANBERRIES WITH PINEAPPLE CHUTNEY". I wanted to go a little outside the box on this night so I went with the "ASSIETTE OF RABBIT ENCROUTE WITH BRAISED LEG AND SEARED LOIN SERVED WITH WHOLE GRAIN MUSTARD NAGE". I had to ask what "assiette" meant. It essentially means "3 ways". My plate encluded a rabbit leg plus what I can only describe as a rabbit liver pate "calzone" with the rabbit loin packaged in the center. Excellent...

Dessert
Dessert on this night was a given. We had coffee's and the "MOLASSES SPICED CAKE WITH CARAMELIZED PEARS AND WALNUT PRALINE ICE CREAM". Just the type of dish we love at the Mills...hearty...classic New England...

Portland, ME Trip

Rather than be a couch potato for the weekend, I decided we needed to get away.

Using some hotel points, we did an overnight to Portland, ME. After driving up and checking into the hotel, we headed to the Portland waterfront.

We started at Gritty McDuff's to kill some time before dinner with a couple beers. We both went with their Pub Style brew. Very nice, love that fresh beer taste. I've got to do more research on the "mug club" that the regulars seemed to be taking advantage of.

The Phantom Gourmet site had given me two leads for dinner in Portland. Both received a 90+ rating by the Phantom. They were Fore Street and the Back Bay Grill.

We struck out in both locations. It was Valentine's Day and both locations said they were completely full even though we walked in before the clock struck 6pm. And both stated that they had taken reservations for all seats at the bar as well. Sitting at the bar is our usual plan, so I was confident that we could get fed without reservations one way or another. But I guess the rules are different on Valentine's Day (or just in Portland).

We headed back to the busy downtown section of Fore Street near Gritty's to find another alternative. Jeanne's eyes were caught by the look of Bull Feeney's so we headed in (at this point we just wanted to sit and eat and drink). Feeney's was OK. The menu was what you might expect from an Irish bar, but fairly well done. Service was slow, we noticed many of the tables around us looking upset with the waitress. She got the job done, but dissappeared for 15 minutes at a time in the busy restaurant. We started with their roasted red pepper and artichoke dip. Jeanne had the french onion soup and a goat cheese salad for her entree. I had the fish and chips.

Driving home, we stopped at the Sylvan Street Grille in Salisbury, MA. A nice casual restaurant/bar. The type we wish we had nearby to home. We had the asian chicken fingers appetizer and a couple sandwiches (grilled chicken panni for Jeanne and a reuben for me).

Friday Night Menu

Friday's I cook most of the day making all kinds of fancy things for our special Friday night dinner. I try to make recipes that I never made before or use different ingredients that I may be unfamiliar with. Usually I end up doing Italian foods but this time was different, the menu:

-homemade goat's cheese on blackened crostini toasts with candied lemon
-pork, red pepper and pineapple kabobs, glazed with maple syrup
-tamale filled with spicy mole sauce and brown rice wrapped and baked in a banana leaf
-cayenne chocolate souffle on a bed of pillowy homemade vanilla, cardomum and cinnamon ice cream, and topped with a red dusted phyllo heart (for Valentine's day)

I had found a recipe for homemade ricotta cheese and wondered, what would happen if I use goat's milk (available at Whole Foods). It worked very nicely. Just heat the milk to just the boiling point with a bit of salt and add fresh lemon juice let the curds form for about 2 minutes and with a fine strainer, strain into cheesecloth, chill for 3 hours and you have fresh goat's cheese! For the candied lemon I cut the rind off and cut out supremes (just the flesh, no white pith) then add to simple syrup and let it simmer very gently for about 1 hour. I had never done that and wondered about it, we thought it was very good, but there must be a better place to use it like maybe in a mixed drink (we will work on that).

My idea for the main dish came because I had the pork idea and thought it was all quite sweet between the pineapple and maple syrup so I wanted to balance it with something spicy, and that's where the spicy mole sauce came in. For the pork I used pork butt and it worked well, I brined the 1" squares in a salt and sugar solution for 5 hours to be sure it was tender, and then layered the pork, pineapple and red pepper (all cut in about 1" squares) on to skewers. Grilled them until they looked like they were 75% done and started brushing on maple syrup, sear the syrup right in there, it reminded me of Chinese food when I was done, the color and the crispy edges where the syrup had caramelized on there. I love grilled pineapple, you have to try that. The banana leaf thing was ok, it looked pretty and interesting, but It's not worth talking about, the mole sauce was good. I had never made that before it's roasting tomatoes and garlic in the oven and toasted spices on the stove top, grinding them up with some spicy chilies (the recipe said to soak dried ancho and guajullo chilies and puree them and strain them, but I immediately thought instead of that I would just use chipotle chilies in adobo sauce which they have in a can and you don't have to soften them, I just blended them and strained them. I also added some sugar and chocolate.

I added cayenne pepper to a chocolate souffle base that I make once in a while (and can be made ahead, chilled and baked just before you are ready to serve dessert) and made a custard based ice cream and got that chilling. When we were ready for dessert I poured the custard into the ice cream maker and popped the souffles in the oven and dessert was ready 20 minutes later. I think homemade ice cream is so good when it's freshly churned, that's why I made it at the very end and I had pictured a pillowy bed for the gooey chocolate souffles, topped with a heart shaped "phyllo cookie", I layered butter and walnuts between about 8-10 sheets and cut the shape, butter on top and sprinkled red sugar lightly over. It was good next time I might use a sugar cookie batter instead. Pictures of our dinner are below.

White corn meal

I love when I make something I've never made before and I am pleasantly surprised with the outcome. A couple weeks ago I bought P.A.N. Pre-cooked white corn meal, just to try it. I have used the yellow corn meal plenty of times for polenta and for coating the bottom of homemade pizza. So finally I was thinking of what to make for dinner on the way home from work and I thought of the white corn meal that I have been wanting to try. I could make a soft white polenta topped with a combination of ground beef cooked with cumin, cardamom, cayenne red pepper, onions, garlic, frozen peas and some diced canned tomato. I stopped off at the grocery store and got some 85% ground beef. I had never really looked at the package directions before for the white corn meal and I was about to ignor them and see what it would taste like just to cook it like a yellow corn meal quick polenta. But the directions seemed interestly easy and partially in another language. I gave it a shot and after simply mixing about equal amounts of warm water with the corn meal and a bit of salt it came together in seconds and I decided to just fry a few "french fry" shaped pieces in a little canola oil and see what happens. Well it was delicious. I happened to have some leftover homemade salad dressing, similar to Thousand Island, that we used as a dipping sauce and ate it as an appetizer, not bad!! So I decided to make 2 rounds of the corn meal dough, flattened to about 1/2 inch and fried them in a shallow pan until golden and crispy on both sides. I topped each one, slightly off center as to not ruin the crispy exterier. It was such a quick and delicious dinner, very satisfying.

Restaurant Review - Bacaro Restaurant

Date of visit: January 31, 2009

Given the economy and my current employment status, we hadn't been out to a good restaurant in quite a while. I didn't want to risk what soon could be a limited amount of funds on something that would be dissapointing.

We decided that Providence would be the right call for us on this night. A quick search of Phoenix restaurant reviews led us to Bacaro.

Bacaro resides in the former home of Neath's on South Water street. On this cold January Friday night, there was plenty of free on street parking available, but the Bacaro parking lot was also free (valet booth was present, but empty at 6:15pm).

The downstairs space is nicely used with a bar, 8-10 tables and the salumi counter. The upstairs space is almost exactly as I remember it when it was Neath's. A sparsely decorated room, with the open kitchen running along one wall.

The menu includes what you might expect at an Italian restaurant with salad, appetizer, pizza and pasta options. But it also includes selections from their salumeria and cicchetti (italian tapas). The printed menu for these options follows the sushi ordering process. Customers check off what they would like to order right on the menu using a provided golf pencil.

We had the following items:
>Capocollo - mild air-dried pork shoulder cured with paprika, spices
>Stuffed “Mortadella alla Griglia” - Grilled purses of mortadella stuffed with talleggio cheese and served with Mostarda Fruits
>Crispy Pork Schnitzel with Red Wine-Braised Cabbage and Tuscan Olive Oil
>New World Bruschetta Buffalo Mozzarella, Roasted Red Peppers Agro Dolce & Wild Rocket
>Cerignola Green Olive Tapenade with Green Pepper Corns & Goat Cheese with Grilled Crostini

All were tremendous. All the small plates were a fun and satisfying way to eat. As with any good Italian, the ingredients were the star. Simply prepared and delicious. We especially loved the agro dolce bruchetta and the freshly made goat cheese with olive tapenade.

Only criticism was the service. "Justin M." efficiently got the job done, but he seemed like he did not want to be there. Or maybe he thought he would not get a good tip from the couple that did not seem to fit in with the other Brown University professors, students and parents that were filling the dining room that night. His reminder to us that there was a "two hour table limit on the weekends" did not go over well with us.

Overall rating: 4 out 5 stars

New England Foodie - First Post

This will be a blog that will be daily meal diary as well as a place to give our review of everything related to food: restaurants, ingredients, TV food shows, food events and any other miscellany.

Our food inspirations are (in no particular order): Anthony Bourdain, Alton Brown, Mills Tavern (Providence, RI), Jamie Oliver, Barefoot Contessa, Bobby Flay, Anne Burell, Gourmet Diary of a Foodie, Tyler Florence, Incontro Restaurant (Franklin, MA), Il Panino (North End Boston, MA), Venda Ravioli (Providence, RI), Alforno Restaurant (Providence, RI), our once a year trip to NYC, Whole Foods Market, growing up at Quidnessett Country Club (North Kingstown, RI) and many more influences that will be detailed in the days, weeks and years to come...

Hope all find it interesting and can join in on the conversation...