MyfoodMyart

An eating extraveganza in the Keys....

2009-08-23T10:58:00.010-04:00

J and I had a wonderful time eating our way through the keys. As with any trip, there were some highlights and some low points but we did find that we loved the bountiful and incredibly fresh seafood and our favorite restaurants were Herbies in Marathon and the Shrimp Shack on Stock Island. I was disappointed with El Siboney (Key West) though they had great reviews on Chowhound, etc and didn't really like the food at Tony's (Key West). Here are a few photos from our trip:

On our first day in Key West, we had lunch at Tony's Cuban cafe. I ordered the Tony's special sandwich (grilled sandwich with ham croquettas and pork) and J ordered the Cuban sandwich. I thought my sandwich (bellow) was a bit greasy and the croquettas did not taste homemade. I was disappointed to get such poor quality so close to Cuba!

This is a pic of the house sandwich (Tonys sandwich) with the suspiciously prepackaged looking croquettas.
For dinner that night, we went to lobster fest (going on the day we arrived in Key west) and had some grilled Caribbean lobster. This was a bit pricey at $32 for 2 lobsters but still very good! My recommendation, go to Stock Island and order at whole lobster at the Shrimp Shack for $13 instead!We had key lime pie at the Blonde Giraffe in Key West. I found this pie to be a bit gritty and did not like the meringue which tasted like it had been sitting around for too long :-( think this is a case of quality going down after winning an award (see Woodchicks post for a similar dilemma.)
The philly cheese steak at Guy Harvey's Island Grill in Key West was actually really good (we were surprised!) Apparently, he flies the bread in from Philly, they also have $1 drafts, can't beat that deal!

J sitting at the Shrimp shack on stock island. The food here was amazing! Definately go if you get a chance, only 10 minutes or so outside of Key West.

Grouper sandwich with homemade tarter, incredibly fresh, moist and delicious! Jason ordered the shrimp poorboy and we split a grilled lobster. This restaurant is inside a fish market and the food is wonderful! Notice the tarpon finning in the background.

These are pics from our favorite place in Marathon (and the Keys for that matter), Herbies. Above are photos of the scallop cakes and the smoked fish dip (Yellowtail, I believe.) The fish dip is smokey and creamy served cold with crackers and the scallop cakes have some filler (bread or cracker crumbs) with generous amounts of chopped sea scallops that were amazingly fresh. I have never had a scallop cake but loved the idea and plan to try to make these at home. These were so good that we ordered them both times we visited the restaurant.

closeup of the amazing smoked fish dip at Herbies mmmmmmmm

Herbie's wonderful scallop cakes close up (sorry about the glare from the dish) Jason ordered the stuffed yellowtail (supposed to be crab stuffing.) The fish was perfectly cooked and the stuffing tasted like stovetop (which I am a big fan of) with a little hint of crab, I would have liked more crab and more crab flavor for $18 but the dish was still wonderful and incredibly homey (think Keys comfort food). I especially liked the lemon sauce that topped off the dish.

For dinner I had the conch sandwich and this was the only dish I was not impressed with at this restaurant. The conch was tough, the coating too thick and a bit greasy. I would not order this sandwich again but would order anything else on the menu.

This is a pic of the conch chowder I had for lunch at Herbies. I loved this dish, very fresh, a little spicy and wonderfully clean tasting (all the ingredients can stand on their own but mix together beautifully as well.) Jason had a burger (no pic) that was amazing as well!

Herbies makes the best key lime pie I have ever had! It was amazing, much better than the Blonde Giraffe which won the key lime competition.

We also ate at Keys fisheries in Marathon. We ordered the stuffed lobster (crab stuffing), coconut shrimp app and grilled yellowfin sandwich. All the food was good but the shrimp was definitely the standout for me. The lobster was a bit tough (overcooked) and the sauce they topped it with (brown gravy) was not the sauce I would have chosen to accompany this delicate dish but at $15, it was still a great deal.
Here's a pic of the coconut shrimp. These had a sweet mango and horseradish sauce to accompany that really complimented the shrimp and the coconut.

Jason and I had our own grilled dinner at the amazing resort where we stayed (Valhalla Point). We grilled fillet steaks and zucchini and made grilly potatoes (Liz' recipe with old bay onions and butter) had Key west pink shrimp and fresh sliced tomatoes. Washed it all down with a Red Stripe...and island dinner for 2 happy travelers.

Steamed shrimp J made on the grill.

We also ate at a local fish market called Fish Tales. I ordered the mahi with salsa fesca (a lot like a spicy Uruguayan chimicurri) and J ordered the sliders. Both meals were good but neither impressed us enough to return.

Jason's sliders.

We fell in love with the food, the scenery and the layed back lifestyle of the keys. Key West was a bit too crazy for us but we loved Marathon and especially Valhalla. Ours was the perfect relaxing vacation in the keys. I snorkeled, layed out on the beach and even went chumming for shark with J (thank goodness he didn't actually catch any!!!) J caught a tarpon on fly (life long dream for him) and was able to reconnect with his childhood. We both saw some of the most beautiful sunsets in the world and had a chance to wish upon a shooting star. We reconnected, we ate, we had fun and now we have the memories to last us the rest of our lives. Will we be back? You can bet on it!

Mie and Yu, Lebanese Taverna and La Madeleine

2009-07-27T18:16:00.007-04:00

Dc was wonderful! I had a blast seeing old friends, eating good food and going to a couple of shops and museums along the way. Since I love to eat and love to take pictures of the food I eat nearly as much, here is a breakdown of the culinary trip I took, the great, the good and the just ok.

The good: the eggs benedict at Mie n Yu were very good (the hollandaise sauce was one of the best I've had), the roasted potatoes were crisp, though the tasso ham was a bit overcooked for my taste. Big points for a perfectly poached egg!

The Ok: Mie n Yu chorizo stuffed dates wrapped in bacon, too sweet, too seasoned, too much going on...gotta say these were just ok (served with non-spicy harissa! too bad a little kick may have helped this dish)

Not sure: I didn't try the shwarma but since we don't have any restaurants that make it in my area, I thought I'd take a pic, Lamb on the left, chicken on the right...will have to try it on my next trip.

The great: Lebanese Taverna, FATTEH BLAHMEH, one of my favorite dishes ever! The menu description states the following: seasoned chunks of lamb layered over chick peas on roasted Lebanese bread, smothered with warm yogurt sauce, pine nuts and garlic. The lamb was perfectly tender, the yogurt sauce creamy and tangy, the pita crisp and the pine nuts, radishes and chickpeas added the perfect ballence, just wish pomagranates where in season as they usually top the dish with seeds. MMMMMMMMMMM.....

The good: Halum cheese with tomatoes, cucumbers and olives. Good but not the best, a little oily if I am perfectly honest (wish I'd gotten the hummus).

For dessert, our amazing waiter, Jorge brought us a complimentary dessert, baklava? with pomegranate syrup and vanilla ice cream. The service and food at the Lebanese Taverna can't be beat and I will definitely be back to their DC location on my next trip...I may also try to make the fatteh blameh on a later date!

The ok...La Madeleine. I had the chicken salad sandwich, sundried tomato pasta salad, caesar salad and a parfait (wasn't supposed to be this much food but someone messed up my order!). The caesar salad and parfait were very good but I didn't like the overly mayo'd chicken salad or the super creamy pasta salad. The croissant was very good but I don't think I'll be back to this place as there are waaaayyyyy better choices in DC for lunch.

Another picture of the sandwich and pasta salad both were a bit of a let down :-(

DC was fun, I loved the food, the shopping, the time I spent with friends and trying new things, be them great, good or just ok. Hope you liked my tour d' DC xo J

Our Italian Restaurant...

2009-07-20T17:31:00.003-04:00

Our favorite Italian Restaurant in Norfolk is Razzo in our neighborhood, Oceanview. This intimate and delicious restaurant is lit with dim sconces, has booth seating and a great roasted garlic app....oh and did I mention their dessert is to die for? Love it!! If you're ever in the area check it out...it really is "our Italian restaurant."

Cherry cheesecake with a Godiva whipped cream....amazing!~

Roasted garlic app (or what's left of it) with goat cheese, peppers, olives, roasted garlic and capers served with crostini...mmmmm

Veal parm, very big and very good, crunchy exterior, moist veal, wonderful sauce and fresh mozzarella, perfection! I also love their red sauce (think its a marinara?).

Bowl of pasta w marinara, I could just eat a bowl of this, good balance of garlic, tomato and basil that compliments the perfectly al-dente pasta.

Veal Francese, pounded veal, butter, caper, lemon sauce, breadcrumb pasta-perfect for soaking up all the wonderful juices from the dish!

I don't have a photo of my favorite dish at Razzo, stuffed eggplant (and I hate eggplant usually, but this place has made me a lover of at least this preparation) with ricotta, artichokes and fresh spinach stuffed between 2 layers of fried eggplant, then topped with more cheese and their wonderful red sauce, it's a party in your mouth :-). J loves the antipasto plate and the chicken parm and we both love the cheesecakes (usually a different one every week handmade by the chef.) Try Razzo sometime but SHHHHHH just don't tell too many people about it!

Marsala mushroom burgers

2009-07-20T17:07:00.008-04:00

J and I decided to make burgers on a warm Virginia evening and needing to use up mushrooms and bacon, I decided to make marsala mushrooms to top the burgers. These were the best burgers I have ever made and I hope you try the recipe too :-)

Meat:

1 lb Ground sirloin

1/2 chopped small sweet onion

2 tbls hoisin (chinese bbq sauce you can find in the Asian section)

1 tsp salt and pepper

*mix all ingredients to combine (make sure not to overwork the burger meat) make patties and dust w. a little more sn'p grill on high temp for aprox 3-5 min per side (depends on thickness and how done you want them to get).

Mushrooms:

1 whole container button mushrooms sliced

2 green onions chopped

1 tbls butter

2-3 tsp marsala or sherry

salt and pepper to taste

*saute butter until just melted, add mushrooms and let brown (don't season until they are brown or they will leech out too much liquid) add green onions and let soften. Deglaze the pan with marsala, cook out alcohol (about 1 min) then take off the heat and wait for the burgers.

++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

I like my burger done medium and I topped this burger with a garlic/mustard aioli I bought at Trader Joes, a little mayo (Hellman's), fresh tomatoes from Voula's garden, cheddar cheese, center cut bacon and dill pickles. Let me know if you try it/like it!

Julia

Back in the salmon again

2009-06-22T17:13:00.008-04:00

It's been too long since my last post and because of this I felt that the subject matter had to be perfect before posting. This salad topped with gorgeous sockeye salmon seemed like the perfect reintroduction to my blogging past. I hope you like the pics and that you eventually try the recipe :-)

Much love, missed you all and happy eating!

Julia

Sockeye Salmon Salad "Francaise"

**For the salmon and glaze

2 fillets beautifully fresh salmon

2 tbls french dressing (I used honey french)

1 tsp grainy mustard

1/4 tsp garlic powder

salt and pepper to taste

***for the salad

mesclun greens (to taste)

hand full of frozen Haricot vert (baby green beans)

1/4 c frozen baby peas

2-3 small boiled potatoes (cubed)

any other veggies you like that you have around the house

1 fried or poached egg (over medium if fried and boiled soft if poached)

goat cheese to taste

3-4 rashers cooked bacon

*******

Glaze salmon and put in a preheated 450 oven. Cook for aprox 5 min (checked to make sure the salmon isn't cooking too fast and that the glaze is setting), reglaze and broil for aprox 1 min. Boil potatoes, peas and haricot vert for aprox 5 min (while salmon cooks) drain and leave until you are ready to assemble the salad. Let salmon rest while you assemble the salad. Top the salad with a little goat and french dressing (or any dressing you like) cooked salmon, egg and bacon. I serve this with a little crusty bread and a nice Chardonnay or my new favorite, an Argentine Torrontes (wonderfully floral and matches beautifully with the veg, sweet vinaigrette and buttery salmon. The acidity also cuts through the egg and bacon fat).

Tip: I cook the bacon in the broiler while the salmon is cooking, just keep and eye on it and to reheat store bought bread, I put it in the oven (turned off) until I am ready to serve dinner.

Shrimp and pea risotto with pine nuts

2008-10-06T21:44:00.005-04:00

I was browsing blogs and came upon a recipe that looked delish so I decided to make it. The recipe was on the singleguychef.blogspot.com and was for shrimp and lemon risotto. Since I didn't have lemon on hand, I improvised by adding more wine, a little heavy cream and made a toasted breadcrumb, pine nut mixture to add more texture to the dish. The final result was good and I will keep this dish in my cooking "repertoire."

Shrimp and pea risotto with toasted pine nuts

1 c arborio rice
1/2 lb shrimp (peeled devained)
3 scallions cut
2 large pats butter
4-5 cups stock (I add the shrimp shells and boil down for about 10 min then strain and use in risotto)
1/2 c white wine (dry)
1 clove garlic
1/2 c baby peas (take out of freezer when you start to cook)
1/4 c pine nuts (I toast these in a pan with my bread crumbs)
2 tbl cream
1/4 c parm
1/4 c bread crumbs (I used italian and added a little butter to the pan to help toast)
salt to taste (I didn't add pepper since there were so many delicate flavors in the dish)
*simmer stock in a sauce pan and keep warm throughout the cooking process. Saute 3/4 of the scallions in 1 pat of butter for 1-2 minutes until just soft. Add garlic and cook until tender but not brown. Add rice and let cook in butter garlic/scallion mixture for about 2-3 min on med heat until the edges become translucent. Add wine and cook until absorbed (about 1 min.) Begin adding stock 1/2 cup to 3/4 cups at a time. Stir until liquid is absorbed and keep repeating until rice is done (about 25 min.) When risotto is just al dente and still needs 1 more cup of liquid, add 1 more splash of white wine, partially frozen peas (take them out of freezer at the beginning of cooking) and shrimp. Cover and reduce heat to very low. Let cook for 5 min. Add cream, remaining scallions and parm. Plate and add toasted breadcrumbs/pine nuts on top. Serve hot with crusty bread and a big salad!

shrimp and pea risotto with toasted pine nuts

Little Creek Diner in Norfolk

2008-10-04T13:12:00.003-04:00

J and I went to the Little Creek Diner on Halprin Dr. in Norfolk for breakfast this morning. I'd heard about this place from a patron at another local establishment that we go to for breakfast quite often (Charlie's also in Norfolk.) At the diner, I ordered the MonteCristo sandwich w. a fried egg and home fries. J had 3 scrambled eggs w. a thick and juicy slice of ham, home fries and toast. Everything we ordered was delicious! The french toast on my sandwich was crispy, had a hint of vanilla and perhaps cinnamon? The melted swiss was delicious and the turkey complimented both beautifully. I added a fried egg just to make the sandwich extra rich and thought that it was a good compliment to a great classic sandwich. Though they don't use real maple syrup (don't think there are any restaurants in our area that do :-( ) the provided syrup on the table made this dish a sweet/savory delight. The home fries that accompanied were simply prepared; cooked then griddle fried until crisp and crunchy on one side. I would def recommend this place for breakfast. I haven't had lunch here but they have all the diner classics from melts to open faced turkey sandwiches. The Diner is owned by a Greek family (read somewhere that the family also owns the Ship's Cabin) and they have a lot of good specials and an enormous menu. Both the size of the menu and types of food are the closest I have come to a traditional northern style diner fare. The decor and ambiance are a bit shabby but the coffee is hot, the food and service are great and the cops, blue haired ladies and locals sitting at the counter make this place a favorite locals joint in my book. I foresee many more meals to come at this local treasure; we'll be back soon!

Winter in Buenos Aires

2008-10-02T15:31:00.010-04:00

My husband and I traveled to several countries in South America in the summer of 07 and one of the places we had the pleasure of visiting was Buenos Aires. We stayed in Palermo Viejo and ate like royalty. Our meals included amazing pasta, pizza and of course wonderful asados. I felt like recreating a diner we had at a parillada there. Though this steak brings back memories, it is NOTHING like the diner we had in Palermo at a Parillada down the street from our BNB (Estilo Criollo). This is a pic of my steak with chimichuri salad and scalloped potatoes with smoked gouda. The steak (sirloin) was pan fried then finished in the toaster oven (see the steaking my claim post for the recipe) and the salad was very easy and a perfect accompaniment to the juicy steak and the rich potatoes. I used smoked gouda to invoke the smokiness of the wood grilled meat. The final result was delicious and the recipe took me back to a wonderful evening and an amazing meal I had with my boy.

Chimichuri salad

1/2 English cucumber sliced then halved

1 ripe red tomato

1/4 c parsley chopped

1/2 sweet onion chopped

olive oil (extra virgin)

red wine vinegar

1/4-1/2 tsp garlic powder

salt and pepper to taste

Add all ingredients in a bowl and mix together. I didn't give exact measurements for the oil and vinegar because the quantities really are a matter of taste. I like my dressing really sharp and salty so I add a lot of vinegar and salt to most every dressing I make. Taste your dressing as you go it and make it how you like it.

Below is a pic of the asado we had including lamb, suckling pig, chorizo (Argentine, not Mexican), morsilla (blood sausage...delicious!), molleja (sweetbreds), rinones (kidney) and chinchulin (intestine...see saltshaker for a description, website below.) To accompany the meal we had papas a la casulette (scalloped potatoes), chimichuri and eggplant tepenade (I hate eggplant but have heard this preparation is good.)

In case you couldn't tell, I love red meat. I love organ meat. I love chimichuri and I love parilla! If this isn't a beautiful sight, I don't know what is....the best meat in the world comes from Uruguay and Argentina (and the south of Brazil.) It is true that I may be a bit biased having grown up in the region, but don't take my word for it; go there, eat there and come back with your feedback, Id love to hear it. In this pic you can see the parillero cutting up sections of perfectly grilled meet. I'd like to think he's cutting pamplona (a beautiful rolled and stuffed meat) or molleja (sweetbreads.) Notice the cooking method...only wood fire here with sizzling embers to capture that smokey flavor throughout the meat. The final result is a lot like bbq but in my opinion, better!

In this, the second photo you can see the cooking method better. On can see what looks like a suckling pig (my favorite thing in the whole world) or perhaps a young lamb roasting over the flames along side delicious hunks of asado de tira (shortribs cut thin), the cut of choice in Uruguay. On the right hand side is a rotisserie with chicken breasts and pieces, pamplona and any other meats needing to be slowly basted in their own juices until the moment they are perfectly tender, juicy and succulent MMMMMMMMMM! For more info on food from Argentina and Uruguay check out http://www.saltshaker.net/20060218/chotos-pamplonas-chaja
This is a pic of the meal we ordered before it was consumed and savored. Ps. J had no idea what I had ordered for him to eat and was so happy to try all the wonderful "sausages", etc :-) the first thing he tried was the kidney....said it tasted like a urinal cake and wondered why you squeeze yellow lemon juice over it...guess kidneys aren't for everyone!

Final photo of the steak with chimichurri salad. Hope you try it and love it!

besos!

Julia

pps. as per wonderful father's request, I am adding this comment "I WANT TO THANK MY DAD THE ADVENTUROUS MISSY THAT HE WAS/IS, FOR INTRUDUCING ME TO THESE CUISIONARY DELIGHTS. " DO YOU KNOW THAT THERE ARE MISSIONARIES THAT HAVE LIVED FOR 40+ YEARS IN THESE COUNTRIES, ETC, THAT HAVE NEVER EVEN TRIED THESE FOODS??? ? I TOO, COULD HAVE GROWN UP DEPRIVED ETC, IF IT WERE NOT FOR HIM, ETC ETC" Love you dad!

To add bacon or not to add bacon, that is the question

2008-09-29T18:14:00.007-04:00

And as you can see, the answer to this eternal and existential question is always YES! Bacon makes everything better and I prove this point with my bacon mac and cheese. This creamy artery clogging concoction was perfect! Got the recipe from the food network website (Tyler Florence's ultimate mac and cheese) but modified it to make it mine. My recipe included De Cecco casareccia pasta, Mexican cheese blend, bacon and garlic. Here's the full monty just for you :)

Julia's Bacon Mac and Cheese

1/2 lb pasta of choice, cooked slightly under al dente drained

2 c milk

2 tbl flour

1/2 stick butter

1 pkg shredded Mexican cheese blend (not taco cheese!)

1 clove garlic

3 rashers bacon cooked and crisped

salt and pepper to taste

Preheat oven to 400 then cook pasta. In a separate pot (medium to large) make a roux from the flour and butter. Allow mixture to cook for about 1 min. Heat milk in the micro w. the clove of garlic, discard garlic then add milk slowly into the roux stirring constantly. Season to taste then add in 3/4 of the cheese to make the sauce. Add cooked pasta to the sauce, mix to combine then place in a casserole dish and top with remaining cheese. Let casserole cook for about 15-25 min until cheese is melted and everything is hot and delish. Take out of oven, top with crisped bacon and let cool for 5-10 min then enjoy!

With the mac and cheese, I served oven roasted tomatoes, basil pesto tilapia and a delish salad with the same baby yellow tomatoes and organic romaine lettuce...truly and indulgent diner!

Perfect braised shortribs....

2008-09-27T15:23:00.006-04:00

A very good friend gave me the perfect gift for my birthday, a gift card for William Sonoma. From the moment I opened the card, I knew what I wanted, my own Le Creuset dutch oven...the hard part was settling on a color. I really wanted steel but they didn't have the size I wanted in stock so I ended up with a beautiful red oven and decided to make my first dinner in in it that night. I went to my grocery store and found great looking short ribs. I had my butcher cut the ribs I'd picked out from the case in half to make them smaller and easier to eat then brought them home and made Tyler Florence's Bistro style short ribs recipe from Foodnetwork.com. I served these with golden mashed potatoes. This recipe is definitely a keeper and will remain a favorite in our house.

Ingredients

Short ribs:
3 tablespoons extra-virgin olive oil
4 pounds short ribs, in 1 long piece or at least in pairs
Kosher salt and freshly ground black pepper
1 medium onion, chopped
2 carrots, chopped
1 large tomato, quartered
3 ribs celery
1/2 head garlic, peeled
1/4 bunch fresh thyme
1 1/2 cups dry red wine
2 cups low-sodium, organic beef stock
4 tablespoons chopped flat-leaf parsley

Directions
Preheat a cast iron grill or outdoor grill.
Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides.
Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp.
Take a large Dutch oven and place over medium-high heat. Add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours.
When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes.
braised shrot ribs with orzo risotto

The next day I put the leftovers over polenta (me) and orzo "risotto" (J) then baked them in the oven with a little parm. They were amazing! If you have a dutch oven and a couple hours to kill I definitely recommend this recipe!

Ps. I LOVE my Le Creuset!

short ribs with polenta

The perfect root beer float

2008-09-27T15:13:00.006-04:00

Root beer is one of my favorite things. I love the complexity of flavors, the fizzyness and how it goes well with cheesesteaks, Thai food and of course, ice cream. We have a local restaurant (Doumar's) that makes the best root beer shakes...I literally have dreams about these shakes and now I have the tools to make the
best root beer float at home. It all starts with the best root beer. In my opinion, Weeping Radish Brewery makes the best root beer I have ever tasted. They actually brew the beer and the flavor is so clean and crisp it could almost make you weep. though this libation is wonderful on its own, a little vanilla ice cream makes it sing. Here are the pics to prove it. If you are ever in the Outer Banks of NC or in the Hampton Roads area, try and find this delicacy and you will understand what I mean. If your not in the area, hopefully these pics will make you salivate and remember hot summer days, being a kid and having one of the easiest and tastiest deserts on earth, the root beer float.

A hurricane breakfast

2008-09-14T15:21:00.003-04:00

Hanna came and went, and I am glad to say that we were lucky. Our house had no wind damage and I was able to take my first nap in years, due to the wind! Because we were sequestered indoors due to the weather, I decided to make us a hearty breakfast with items on hand (sourdough bread, eggs and milk from the farmer's market, maple syrup and smoked cheddar from Vermont and local nitrate free bacon). Breakfast was delish and I really was happy with the sourdough french toast. Sorry there are shells in the pic (took this on the dining room glass-top table.) Since I am sure most of you know how to make scrambled eggs and bacon, I am only including the french toast recipe. Hope you like it!

XO J

Sourdough french toast

1 egg

1/2 c milk or half n half

2 tsp sugar

1/2 tsp vanilla extract

1/2 tsp cinnamon

5-6 slices sourdough bread (preferably 1-2 days old)

mix all ingredients together reserving 1 tsp of sugar, until well blended then let bread soak in wet mixture for about 10-15 min. (I use this time to begin and complete prep on the other meal components). When bread is moist, top with remaining sugar then place slices on a hot buttered griddle and allow to cook for about 2-3 min per side. Butter the bread then serve with sliced bananas and warm Vermont maple syrup.

Tales of a bad, bad blogger

2008-08-30T17:31:00.007-04:00

I have been a bad, bad blogger...my job started again this week and because of this and other odd occurrences in my life, I have not had time to write....I apologize and promise to do better! I am posting pics of a diner I made last week for my wonderful husband, J. He and I went to our local 5 points farmer's market and picked up some really great purple and gold oyster mushrooms from a local grower, some wonderful nitrate-free bacon, potatoes, tomatoes, etc. I am sad to say that the market is still quite small and I really wish they would add some local seafood but all in all, they had a decent variety of fresh ingredients. Here are a few of the dishes I made.... an oyster mushroom chicken marsala over rustic root veggies (yellow potatoes, scallions and carrots with Yoder milk and garlic butter). The addition of Yoder Dairy garlic butter really made the dish....here are the pics, enjoy!

I also found some really fresh hothouse cukes and organic carrots and made them into a salad w. sesame vinaigrette with our standby quick dinner favorite, sashimi tuna w. sesame coating. To jazz the dish up, I also added sesame shrimp with a sour apricot sauce. Loved the sauce and the fish was wonderful...if anyone has ideas on how to jazz up the rice, I am all ears...I have tried fried rice but am in a bit of a creative slump when it comes to asian rice dishes. The apricot sauce for the shrimp was a mixture of rice wine vinegar, dijon mustard and apricot preserves....delish!

An attempt and non-baked baking :)
I am not a baker. I burn toast, I overcook pie crust, I have actually had things blow up in the oven, therefor I choose to make non-baked deserts...here is my attempt at a cheesecake (that turned out really good, surprisingly!) For desert, I made an almost sugar-free strawberry cheesecake. This recipe was super fatty, super easy and super good! I did cheat by using a pre-made graham cracker crust (the almost part).

Almost sugar-free strawberry cheesecake

1 block cream cheese softened

1 small container sour cream

1/4c organic milk (the other stuff freaks me out a bit but can use whatever you like)

1/4 tsp vanilla (or any flavor you like)

1/3 c splenda (or to taste)

8-10 strawberries sliced

1/2 c fruit spread melted in the micro (no sugar any flavor you like)

1 graham crust

mix together cream cheese and sour cream with milk to soften the mixture. Add milk a little at a time to incorporate. Add splenda and vanilla and mix to incorporate. Pour mixture into the crust and top with sliced strawberries. Paint fruit spread (jam, etc) over the top of the berries and the pie to completely seal and coat. Chill for at least an hour then serve cold....MMMMMMM!

Gino's or Pats, That is the question....

2008-08-17T17:27:00.004-04:00

Ah Philly, city of great history, beautiful buildings, home of the liberty bell, the Italian market and who are we kidding? CHEESESTEAKS!!!! I don't think there is a more perfect food and to prove my point, I will be adding some pics from the taste test J and I did this week (just got bk from vacation.) On Sunday (11th?) pm J and I had reservations at Little Fish, but due to a miscalculation on the Philadelphia turnpike (sad and long story) we didn't make our reservations....what was a girl to do, starve? Not this girl....We headed straight for the meccas for cheesesteaks Pat's and Gino's. These two establishments have been feuding for years for rights to the best cheesesteak in Philly, and both have die-hard fans so we decided to try them both and to make sure our test was fair, we ordered the "wiz-wit" and a root beer (seemed to also be the locals drink of choice) to accompany at both locations . Both steaks were great, though Pat's bread (in my opinion) and amount of "wiz" were better, the meat at Gino's was far superior and made for a better dinning experience. Jason liked the bread at Gino's because it was crustier and I liked the soft bread better but think this is really a matter of personal taste. Both had delish, well caramelized onions. Final results...order a cheesesteak at Gino's with extra wiz.

ps. Was told that the cheese fries are good and a quick locals tip: the heart-attack also sounded great (cheesesteak w/ all the cheeses!)...think I'll order that next time, but with a diet coke ;-)

cheesesteak at Gino's (J liked this bread texture more)

cheesesteak at Pat's (see the wiz? it's a beautiful sight!)

leaving you "clam-ering" for more

2008-08-06T10:22:00.010-04:00

Linguini with clam sauce

I have been, for quite a while now, afraid of preparing clams in their shells at home. They seem so finicky and a bit frightening, to tell you the truth. From what Ive heard, they only have about a 2 second window from being perfectly done to a chewy, bubble gum like mess. So I was quite pleased when these clams came out a-ok! I did my research by looking at other food blogs, referencing cookbooks (Gourmet and The Pasta Book) but finally came up with my own recipe that I found to be not only good but really good!
Here it is~

Linguine with clams a la Julia :)
12 clams (little necks)
1/2 very ripe and fresh tomato
1/2 med sweet onion diced thinly
zest of 1 lemon and 1/4 c chopped parsley
1 c saffron broth (from the paella, see post for broth recipe though chicken stock or clam juice could work in a snap)
1/4 c heavy cream
2 slices or rashers bacon (I used center cut lean but panchetta would prob work even better)
1 large clove garlic sliced thin
1/2 yellow pepper diced
1/2 box of good linguine cooked al dente
1/3 c white wine (used orvieto)

Cook pasta with plenty of water and salt. In a large pot, add bacon, onion and peppers until translucent and beginning to brown then add garlic. Let cook for about 1 min but don't let it burn! Add the white wine, clams, saffron broth and tomatoes. Cover pot and let cook for about 5 min until the clams open. Take the clams out of the liquid and keep warm on a plate w/ foil or a kitchen towel over them. Reduce liquid in the pan by 1/2 then add in cream. allow this to reduce until thick. When linguine is al dente, put the clams bk in the liquid and add the linguine to the sauce pot. Add about 1/2 c of linguine cooking liquid and continue to cook the pasta in the sauce. Once the sauce had adhered to the pasta and is rich but not too wet, taste for seasoning and add in the zest and parsley. Serve in hot bowls immediately with bread and salad.
xo J
linguini with clam cream sauce

+ This recipe may sound complicated but was supper quick and easy to make. Use whatever ingredients you have on hand and make it yours! Hope you love it also:)

The remains of the dip

2008-08-06T09:57:00.005-04:00

crab dip

This sad pic demonstrates the remainder of the crab dip I made for a party at my husband's grandmother's house. She had guest in from Wa state and put me in charge of the app. All the food at the party was AMAZING (she made fried chicken, butter beans, fresh sliced tomatoes from her garden, rolls, coleslaw w/ apples and walnuts and corn on the cob. For desert, blondies, brownies, pound cake w/ peaches and watermelon) and showed true Virginia hospitality. Keeping with the Va and esp Chesapeake bay theme, I decided to make blue crab dip. I asked folks on chowhound to submit their fav. recipes and said that I would post the winner here so here is the recipe that I liked the most....I made it, but wasn't really happy with the end result so after this recipe I am posting the recipe I made for the party.

Crab dip recipe from chowhound.com

8oz cream cheese, softened approx. 8 oz. lump crab meat (varies depending on the type of meat available- lump, claw, "special"- I use more if the pieces are small)

1 small or 1/2 medium onion minced

1 tbsp Worcestershire sauce

1 tbsp dijon mustard

1 tsp old bay seasoning

1 clove garlic minced

1 tbsp lemon juices

s &p to taste

This recipe was good but not what I had in mind, I wanted something less tangy and smoother. The recipe I served came for a local cook book called Culinary Artists (hope I don't get in trouble for posting this, but think the book is out of print so shouldn't matter) and is from Toques creative catering in Va. Beach

Warm Artichoke-crab cheese dip

*1 lb softened cream cheese

1 c mayo (Hellman's)

1/2 c grated parm

1/2 c grated Gruyere or Swiss (I used and Italian cheese blend because I had it on hand)

1-2 tsp Worcestershire sauce

1 tbl lemon juice

1 tsp garlic powder

dash Tabasco

1 (13 0z) can artichoke hearts (I used 1/2 pkg frozen and chopped hearts instead)

1 bunch green onions (I used grated onion juice instead)

1 lb lump crab meat (I used backfin)

crackers or bagel chips

*preheat oven to 350

in a mixing bowl whip cream cheese until smooth. add mayo and blend. Add cheese, Worcestershire, lemon, garlic and Tabasco. blend all ingredients until incorporated. Fold in artichokes, crab meat and green onion. Place all ingredients into an ovenproof casserole dish. Bake in oven until bubbly and golden brown. (i topped w/ a little extra parm, some parsley and a little old bay seasoning)

This was hands down the best crab dip I have ever had...people that tried it that didn't like crab loved it and asked for the recipe! Very fatty but def worth the calories!

Not food, just art

2008-08-04T19:05:00.004-04:00

custom iron headboard

I am a lucky girl! My husband does ornamental iron work and for my birthday (8/18 so this was an early bday present), he decided to make me a headboard (I have always wanted and iron bed like the one's you see in the anthropologie catalogs and I this year I got my wish!) He really is an artist and I am so happy and proud to have a new family heirloom to pass down through the generations. Baby, I love you and thank you so much for my beautiful gift. Ok...sorry folks this post isn't about food but def is about art. Enjoy!

ps. He might make you one too, for a fee :)

Polynesian BBQ in Va?

2008-08-04T14:53:00.005-04:00

polynesian bbq

I have never had Hawaiian bbq so I thought Id try it for lunch today. The restaurant is new in our area and is located on Va. Beach blvd near Military hwy. I chose a sampler plate ($7.50) for lunch that included grilled chicken, beef and spareribs. The chicken was well marinated and slightly sweet though meat was a bit fatty as it was a thigh complete with skin. The beef was sliced very thin (both spareribs and a piece of thin steak?) and was very fatty. It also had a sweet marinade similar in taste to the chicken. All items were served on a bed of cabbage with a scoop of rice and of mac salad. The mac salad was full of mayo and didn't have much flavor. The rice was simply steamed but had some crunchy bits? in it. My fav. item on the plate was actually the uncooked cabbage! It began to wilt under the heat of the meat and once the fat and juices dripped onto it, it was actually quite good (sad, I know.) I chose a Hawaiian punch for my drink (seemed appropriate) and this was good but was from the drink fountain so this was to be expected. All in all the food was decent, but not great. The portions were huge and the price was good, but because this meal didn't "wow" me nor was it remotely healthy, I don't plan on going back. If you like this sort of thing, check it out! On a side note, all the employees were attentive and nice :).

"steak-ing" my claim :)

2008-07-30T21:56:00.005-04:00

perfect steak

Ah, steak...is there a more perfect food, or a food that has been more ruined by the masses? cooking a perfect steak is not only a talent, but in my opinion, an art that takes years to master! I have tried to make the perfect pan-fried steak for years only to end up with overcooked, dry meat or meat that is too rare, even for me, with a burnt outer crust!

On this night, things were different. I did it...made the perfect rare (for me) and medium (for Jason) steaks.... the secret was to cook the steaks in a little canola in a screaming hot pan for 2 min on each side then to finish them in of all places, the toaster oven for 2 min (me) and 5 min (Jason). I also let the steaks rest for about 10 min before serving them. To accompany I made a horseradish cream, a basmati and onion pilaf and my favorite salad (recipe to follow).

This recipe doesn't have a name that I am aware of, so I am naming it myself....

JJ salad :)

1 tomato (best you can get)

1 avocado (must be ripe)

1 small to med sweet onion sliced thin

1/2 sliced cucumber (I like English or 1 whole seeded and peeled regular cuke)

juice of 1/2 lemon

1 tbl red wine vinegar

2 tbl evoo

1 tbl mayo (helmans is my fav)

1/2 tsp garlic powder

plenty of salt and fresh pepper

**put all veggies in a large salad bowl. In a small bowl mix all other ingredients to make a dressing. Pour over veggies and stir together (make sure to get the avocados coated so they don't turn brown). Refrigerate for up to 3 hrs (the salt will begin to leach the water out of the veggies so you don't want to let this salad hang out for too long). This salad is great with any grilled meats and I love it with seafood also.

Ps. The sandwich I made the next day with the leftovers was also amazing! Thanks Gmom J for the organic tomatoes from you garden...they were great!

steak sandwich

Some sockeye...for your viewing pleasure :)

2008-07-30T21:45:00.007-04:00

poached sockeye salmon with sauce

My local grocery store had some incredibly fresh sockeye salmon on sale for $9.99/lb and I couldn't resist buying some to make for dinner. I love salmon and this salmon was so perfect I decided to keep the preparation fairly simple. I poached it in a stock/wine mixture with a few aromatics (lemon, parsley, tarragon, dill and 2 bay leaves). I made a reduced cream and wine sauce with herbs for the finishing sauce. The fish was super moist, tender and flavorful. I also made sauteed haricots vert with onions and a little butter and we had baked yellow potatoes (I perfer these to russets because of their soft and almost creamy texture...they aren't as dry and flaky). The meal was easy, delicious and best of all, it didn't leave my house with a fishy smell. A winner all around! Here are the pics...

An odd moment and paella

2008-07-30T21:23:00.008-04:00

paella with sausage and chicken

Something very odd and perhaps a bit surreal happened tonight...I decided to make paella. That in itself isn't so odd, but what was odd was that on the foodnetwork, Bobby had a paella throwdown...I, having no prior knowledge of this, made my first paella. This, to me was a pretty cool and very odd. Whatever, weird moment but here's my masterpiece. Though good, I am sure not nearly as good as Bobby's. In this paella I included chicken, shrimp and some delicious garlic/pepper sausage I found at my local grocery store.

The recipe turned out pretty good for a first attempt, especially considering thatI watched the darned pot the entire time it was cooking (from start to finish about 1hr) because I was afraid of overcooking or under cooking the rice! I used jasmine instead of arborio because that's what I had on hand. I wish I had also included mussels, clams, the arborio and that I had a real paella pot on hand, but this turned out pretty good considering it was cooked in a dutch oven. I would make this again, but would use arborio next time.

Saffron broth:

chicken stock (1 small box)

1 stalk celery sliced

1/4 tsp saffron

1/2 tsp paprika

1 bay leaf

1/2 lemon

shells from a 1/2 lb shrimp

2 chicken breast carcases

1/2 onion (sweet and small)

2 c water

2 cloves garlic crushed.

Let all ingredients simmer for about 1 hour over med to low heat. If stock gets to dry add more water. Season to taste. Reserve any stock in the freezer (freezes beautifully) for another dish.

Ps. I also found some really nice plates and bowls at the thrift store today (thrift store shopping is my other hobby and passion:) and thought they displayed the meal beautifully.

besos

Julia

FYI...Here are some pics of an authentic paella Jason, my family and I had in Paraguay at a Spanish friend of my father's house, Don Pedro's.He served his Paella with mayo in lieu of aioli...another component I didn't add to my paella.

Sausishas Brasileiras and refrigerator pickles

2008-07-27T15:23:00.006-04:00

refrigerator pickles

On this bun is a simple but delicious treat my mother used to make...for some background on my mother, she is a health nut! She does not, by rule, prepare processed pork products nor does she endorse the use of white bread or hot dog buns, but she did occasionally slip and would make us this treat. Sausicha in Portuguese simply means sausage and these are Vienna sausages from a can. She would saute garlic, onions and green peppers and add this to tomato sauce (homemade since we are using canned sausages). I suppose this is kind of like Italian sausages with peppers and onions but the texture is completely different since these sausages are wonderfully soft and smooth. This dish may not be for everyone, but it is one of my comfort food staples and about once a year, I indulge in this canned, delicious treat. Try them and you too may also decide to add them to your super easy comfort food recipe box.

ps. I had these with homemade refrigerator pickles...

*************************************************************************************

Refrigerator pickles

6 cups sliced cucumbers (I had a ton from a friends garden so I used these)

1 sweet onion sliced in thin circles

1 bell pepper (I used green, but red would work as well)

1 cup white vinegar

2 cups sugar (this makes them pretty sweet...next time I make them I'm only going to add 1 1/2 cups)

1 tsp red pepper flakes

1 tsp garlic powder

2 tbl pickling spice

Heat vinegar and sugar in a pot. Cook until sugar dissolves. Take off heat and add spices. Put all veggies in a jar (I used a large old pickle jar), layering them (cucumber, onion, cucumber, peppers, cucumber). Allow vinegar mixture to cool for about 10 min then pour over veggies. Put in fridge and let sit 24 hrs then you can enjoy...I have been told that these keep indefinitely, but in my house pickles go quick so I doubt I will have this batch for more than a month. These are delish and I especially recommend them if you have a garden and need something to do with all your left over cucumbers. Dad, This may also be a great recipe for you since you can't get sweet pickles in Paraguay.

Arroz con Pollo...a tastebud trip to Puerto Rico

2008-07-23T20:53:00.006-04:00

arroz con pollo

Tonight we took a culinary journey to Puerto Rico :)

I made arroz con pollo and it was delicious! I was tired of pasta and decided that I wanted to spice things up with some latin flavors...this really hit the spot.

Arroz con Pollo

2-3 chicken breasts cubed

1/2 an onion and yellow pepper chopped

2 cloves garlic finely diced

1 tsp white pepper

1 1/2 tsp cumin

5 threads saffron

1 tsp paprika

1/2 tsp red pepper flakes (peperonchino) or more if you like it spicy

1 1/2 cups rice (I used jasmine)

3 cups stock

1 c frozen peas

salt to taste (stock already has some but I like to add more)

1 lemon sliced (to finish at the end if desired

**saute chicken and veggies in a pan w/ some olive oil. Add in veggies with the exception of the peas then add in all spices except saffron and cook in the oil with the chicken and veggies to develop their flavor. Once veggies are soft and the chicken is opaque, add in the rice and let toast for about 2 minutes. Add in the broth and the saffron and let boil uncovered on med high heat for about 10 min or until the water is almost absorbed and the rice is just al dente (may take longer depending on your rice.) Once the rice reaches this point, add in the peas and cover and take off the heat. Let it rest for about 10 min. Open and serve with a lemon spritz over the top. Would also be wonderful with some chopped cilantro or parsley over the top.

This was an original recipe I came up with after looking over several recipes online and seeing what I had available in my kitchen. Please feel free to modify it to your specific tastes, etc. This would prob also be great with beef instead or with bacon added for extra flavor! Hope you like and try it :)
J

Another trip to Italy, via Oceanview :)

2008-07-23T14:04:00.007-04:00

chicken artichoke pasta Marsala sauce

Wednesday night dinner was chicken in a marsala sauce with tarragon and artichokes. I recently discovered frozen artichokes and they are my new favorite frozen ingredient! Frozen artichokes have a much cleaner and fresher flavor then their canned or jarred cousins and though fresh artichokes are probably ideal, I personally find them to be too much of a pain to boil and prep! Also, at $2+ apiece, they are not affordable for my budget. Frozen artichoke hearts are only about $3.5 a box at my grocery store and have the equivalent of about 5 artichokes so I consider them to be a great purchase for the money.

The sauce was super easy to prepare...just seasoned the chicken breasts with granulated garlic, salt and pepper then sauteed them in a pan with some olive oil. I took the chicken out when it was almost done and added about 3/4 c of chicken stock and 1/2 c marsala to the pan. I let these reduce for about 5 minutes then added the artichokes and some fresh tarragon (parsley would have also worked great) and covered the pan so that the artichokes would heat through. To finish the sauce I added in the chicken to help it finish cooking then took the chicken and the artichokes out of the sauce, added a little butter and put the cooked linguine into the sauce (add some pasta water if the sauce gets too dry). I topped each plate with chicken, artichokes and a little fresh tarragon then finished the plates with grated parm.

ENJOY!

Pasta, salmon and salad....yum!

2008-07-23T13:48:00.007-04:00

salmon salad pasta bechamel prosciutto

Tuesday night dinner was prob enough for 2 meals but since I wanted to make pasta and had some salmon I needed to use, I decided to make it one meal in 2 parts. Part 1: wild salmon marinated with tarragon and dijon over a tomato, feta and cucumber salad (tomatoes and cucumbers courtesy of T and D). The dressing was a simple evoo and red wine vinegar dressing with a little salt; simple but delicious

Part 2: Pesto ravioli with a prosciutto bechamel and a homemade tomato sauce. The ravioli I bought at FarmFresh and was really good. I especially loved the big chunks of pine nuts studded throughout the pasta. To the bechamel I added a little prosciutto I had sauteed in a little butter then deglazed the saute pan with chicken stock. I let this reduce then added the prosciutto and fond liquid to the bechamel...the fond liquid added a great flavor to the sauce and reminded me of a Caruso sauce without the mushrooms. This sauce is a classic in Uruguay (and perhaps Argentina) and was really delish. The tomato sauce was a classic tomato, garlic and basil sauce (recipe courtesy of my Italian friend LL). Finished the pasta with some fresh grated parmesiano regiano (the undisputed king of cheeses :) and since the meal was already so substantial, we didn't have bread to accompany. Hope you like the pics and that they inspire you to cook Italian tonight

Fresh veggies and fish on a hot summer day

2008-07-22T17:31:00.009-04:00

T and D, two friends of ours have an amazing garden (that just happens to be in the middle of the city) and during the summer months they are gracious enough to give me fresh veggies! This week, D gave me butter beans, fresh tomatoes and red potatoes from his garden. J and I shelled the butter beans (here's a photo of him helping me) then I cooked them in a little water, half and half and salt and pepper (they needed around 30 minutes to cook down). Once they were cooked through, I strained them and put them back in the pot with more half and half and a little butter and pepper. They were delish and J said they were very similar to his grandmother's recipe (mind you, he didn't say better :). I also boiled then pan sauteed the potatoes with a little butter, evoo, lemon zest and fresh tarragon. The salmon preparation was from Giada from foodnewtork and I didn't really like it :( I am including the recipe in the link section so you can try it out for yourself. I think I cooked the salmon for too long and that's why it didn't turn out correctly, but decided to include the pics anyway because everyone messes up a meal now and then. As always, if you want a recipe, just ask. I also love comments so please leave one if you feel inclined.
xoxo
J
shelling butter beans

J shelling the butter beans and the finished product....forgot to mention that I also made Grandmom J's celery, tomato and cottage cheese salad with the fresh tomatoes from T and D's garden. Thanks SO much for the veggies!!!

The finished plate...salmon wad dry but all other items were delish!

Cogan's Pizza

2008-07-22T17:17:00.005-04:00

cogan's pizza norfolk

I went out for dinner with 2 girlfriends last Thursday night. We decided to go to Cogan's in Norfolk because they have good pizza, great happy hour specials and an outdoor patio. The wait was a bit long for the patio (it was a beautiful evening so we were kind of expecting that) but the drink specials and the promise of good pizza were enough to keep us occupied until a table opened. Once we were seated, we ordered a tomato, mushroom, artichoke, prosciutto and gouda pie (I bit of a clash of flavors, I know, but the pizza was really good!) The cheese was gooey, the crust crispy and the toppings all tasted really fresh. Cogan's has never let me down so I give it a hearty 2 thumbs up.

(Ps. their veggie sub and the portobello mushroom sandwich w/ artichokes and fresh mozzarella are also killer!)

Wood-not Chicks...if you dont smell the smoke...

2008-07-21T20:57:00.003-04:00

...you should prob walk out immediately and head to another bbq establishment. Jason and I learned this lesson the hard way. He and I went to eat at Woodchicks BBQ in Chesapeake, Va because we had heard about woodchicks on FoodNewtork and had seen Bobby Flay's throwdown with them. He lost, so our expectations were high....we were GREATLY disappointed. For starters, we ordered a pulled pork sandwich combo and a Jr. Sampler (brisket and bbq). Jason's sides were hushpuppies (burnt and had to be sent back) and mac n' cheese. Mine were pot. salad and sweet pot. fries (too many starches, I know, but I had a craving!). The sides were the size of a ramekin and tasted like they were fresh out of the grocers fridge, not like they had been homemade (as we were told by the young lady behind the register). The best thing on my plate was the sweet pot chips and as it is hard to mess up a fried chip, I dont give them much credit for this accomplishment. The bbq was edible, but not buy any means championship quality (I am assuming that they save the "good" pork for Bobby and not for thier paying customers.) The brisket was greasy and almost indistinguishable from the pork...the color being the only thing that gave its original origin away. The pork was dry, had little to no smoke flavor (and you eat bbq for the smoke flavor, right? if not it's just pork roast in my oppinion and not worth the $12 I paid for it!) To their defense, the sauces were good, but almost anything is good drenched in bbq sauce....after consuming our meal we were left with an oddly unpleasant feeling in the pits of our stomachs...was it disappointment or the sting of creeping heartburn? Perhaps a mixture of both. Upon leaving I questioned a fellow patron as he too was exiting the establishment and asked him his genuine opinion of the bbq. He answered that it was pretty good. I asked him if he thought this pork could win any awards in any bbq competition in the country. He promptly responded by saying "oh, no way!" So to sum it up, Wood Chicks is just OK and not worth the gas money or the heartburn. I was greatly disappointed by the mediocre bbq, small portions and raging case of heartburn I was left with. I say save some money and head to County Grill in Yorktown and sample some of theirs if you want the real stuff and word to the wise, if you dont smell smoke get out or be disappointed!

wood chicks bbq Chesapeake

ps. We noticed a newspaper article on the wall of the restaurant that was referring to a bbq championship the owner had won....we also noticed that the head judge of the championship was the owners father....coincidence?

White bean and chicken chili...on a hot day :)

2008-07-20T19:45:00.002-04:00

white bean chicken chili

So, it's summer time and what else does a girl crave but chili! I am an AVID food network watcher and saw Guy F. go to a restaurant with tons of delicious looking Mexican food and thus, the craving began. Even though the temp outside was 90+, the thought of a steaming bowl of this creamy, cheesy, spicy deliciousness was just too much to bear, so I hauled out my spices and went to work. I wanted chili with a red sauce and tons of cheese and sour cream (used light, at and 2% cheddar, so that's not so bad, right?) and happened to have a can (yes, I said can but to my defense, canned beans are good and take a fraction of the time to prepare, so sorry mom, but I cheated) of cannelini beans and some really good tomatoes so prep and cooking time was short and the end result was delicious! I also saved tons of calories by using boneless skinless chicken breast and olive oil, so I can justify the cheese/sour cream indulgence! Hope you like the pic and that it makes you too crave a heaping, steaming bowl of chili!

Ps. If you want the recipe, just ask, I will be more than happy to pass it along :)

Happy eating and much love

Julia

Sesame seared tuna with a citrus soy glaze

2008-07-16T19:45:00.003-04:00

sesame tuna with cucumber salad

Tonight I made tuna with a sesame crust and a cucumber/rice vinegar/sesame salad. This dish is soo easy to make and is truly delish. The main key to this meal is to get reallllly fresh tuna. I topped the fish with a soy/orange glaze and made the rice with a little garlic just to give it that extra kick. I cook this when I am trying to eat light or when I have a craving for sushi (which is almost daily)...too bad my brother Steven doesn't live closer because I think he'd like this too. This is the recipe that "converted" my husband from a non-rare tuna eater to a rare tuna eater and he ate the entire meal using chopsticks! Try it some time if you can get really fresh fish, I think you'll love it!

Sesame seared tuna

2 nice sized tuna steaks

1tbl ginger

2tbls soy sauce

2 tbls ponzu (if you cant get ponzu just add a little orange juice to you soy sauce)

1 tbl rice wine vinegar (seasoned)

1/2 tsp toasted sesame oil

1/2 cup toasted sesame seeds

~mix all ingredients together and pour over raw fish. Marinate for no more than 30 min then let excess drip off and coat in toasted sesame seeds (can use untoasted or black if you perfer). Saute in a large frying pan with a little oil over high heat for about 1-3 min per side (depending on the thickness of the fillet and how done you like it, but in my opinion, if you aren't going to eat it medium or rare, you should prob look from a different recipe because the fish will dry out and not taste nearly as good). Take the fish out of the pan once it reaches the desired donenss and cut on a bias. Serve with a cucumber salad (seasoned rice vinegar, salt, sesame oil, sesame seeds) and steamed rice (or could serve with jasmine or basmati a la brasileira *see post below), pickled ginger, wasabi for those who like it and of course, chop sticks!

Chicken Romesco and hello again!

2008-07-16T14:53:00.003-04:00

chicken romesco

Last night I was in the mood for peppers and because I had a jar of fire roasted yellow peppers that needed to be used, I decided to make chicken with romesco (almond, garlic and peppers) sauce w/ orzo and broccoli with cheese sauce (my mom's cheese sauce). The meal was wonderful and I have the pics to prove it!

I also added some prosciutto melted a little mozzarella and parm over the top just to make it extra decadent.

Romesco Sauce

2-3 Jarred roasted peppers (yellow or red) or roast your own for even better flavor!

1-2 cloves roasted garlic (or 1/2 tsp garlic powder for those of us who are a bit pressed for time)

1/4 c roasted nuts (almonds are the traditional addition to this sauce, but any will do)

1/2 tsp honey (or splenda if you're watching your carbs)

3 tbl olive oil (the best you can get since this is a raw sauce) drizzled in slowly

*blend all ingredients to combine in the blender. If desired you can add green onion or parsley to perk up the sauce.

**I also pan fried chicken breast pieces that I sliced thin then pounded out and topped with white pepper (Jason's on a white pepper kick!), garlic powder and kosher salt, then sauteed them in a pan with a little olive oil until they had some nice color (about 1 1/2 min per side), then put them in a shallow baking dish and topped them with the romesco sauce, a slice of prosciutto and the cheese then put them in the broiler to get the cheese melted and browned. I added butter and the remaining romesco sauce to the orzo then made my mom's wonderful cheese sauce (for Jason, I just topped my broccoli with vinegar and peperonchino) and we had cold glasses of pelegrino to finish it off. Desert, watermelon, YUM!!

leftovers and dim sum

2008-07-02T18:14:00.001-04:00

You's dim sum san francisco

Since we are having leftover manicotti for dinner (therefore I am not cooking, just reheating.) I'll use this time and space to tell you about one of my favorite foods....(drumroll please....) dim sum!!!! I love these delectable morsels and think the best place to get dim sum is at You's Dim Sum in San Francisco (China Town). The ladies that work there don't speak any English and I have to communicate by pointing, nodding and through several facial expressions, but man is it worth it! I love the rice balls with ham and dried shrimp and the shrimp and spinach? rice flour dumplings. They also have real congee (you see many locals eating it esp. for breakfast) and chicken feet and other unidentifiable animal parts, but I think that's half the fun, and guarentees the place is authentic and for the locals! I have included some pics from my last trip to You's (one of my must go to stops when in the city) during March '08. My brother bravely trekked through the streets of Chinatown (we accidentally climbed Knob Hill on foot!!!) just so I could find and temporarily satisfy my craving for these delectable treats. People who live in the Bay Area have no idea how lucky they are to have such great places to eat sooo close to home!!!

Julia Jordan enjoying dim sum

Here's a quick pic my brother took of me "scarfing down" several dim sum...hey, a girl's gotta eat!!!

what is comfort food?

2008-07-01T22:23:00.007-04:00

prosciutto spinach manicotti

what does that term really mean? Can food really comfort us? Can food deliver satisfaction, joy, pleasure and a sense of well being? The official definition of comfort is:
com·fort
1. To soothe in time of affliction or distress.
2. To ease physically; relieve.
n.
1. A condition or feeling of pleasurable ease, well-being, and contentment.
2. Solace in time of grief or fear.

These definitions go straight to the heart of the dish I made for dinner tonight, a spinach-ricotta and prosciutto manicotti. I love the gooey, cheesey, melty textures and the simple sense of joy a well prepared dish like this can bring. My mother makes amazing manicotti and this dish, to me is one of the most comforting things I can eat (second only to the asado completos I used to have with my father late at night that usually consisted of organ meats and deliciously garlicy chimichurri!). If you want the recipe, just ask....for now, I will leave you salivating over the photos...I hope they bring you a sense of contentment as well

PS. served this with a wonderfully tangy salad (oil, vinegar and salt, romaine, fresh feta, red onion, tomatoes and cucumbers), hot sourdough bread and a glass of Tempranillio......

Creamy spinach Cobia, balsamic pots and sauteed pattypans

2008-07-01T17:10:00.004-04:00

creamy spinach cobia pattypan squash

Last night I decided to use more of the cobia (I have a vacuum sealer and sealed about 10lbs of it!) my husband caught over the weekend. I prepared it with a creamy spinach sauce (similar to a spinach artichoke dip that included greek yogurt, sour cream and a bit of garlic), oven roasted balsamic potatoes and sauteed patty pan squash. (Thanks Tom and David!) The fish and potatoes were good but the squash was delish! I sauteed it with a little evoo, garlic and peperonchino. This if you are interested in this recipe or any others that aren't included on the blog write me either in the comments section or send me an email and I'll be more than happy to pass it along!
XOXO
J

Naked cali rolls

2008-06-30T14:25:00.003-04:00

Naked California rolls

These beauties are an app I came up with for a dinner party (did a Riesling tasting and dinner that included 3 kinds of Riesling (from dry to sweet). We had chicken Riesling and butterscotch/toffee sundaes also). I called these apps naked cali rolls because the ingredients are similar to those found in California rolls but these have no rice (that's the naked part). They came out really tasty and pretty. The best part, they are super easy to make!

Naked Cali Rolls

1 seedless cucumber cut into slices

1 small tub of jumbo lump crab meat (could prob use backfin or claw if you wanted, but thought the lumps were really pretty!)

1 avocado mashed w/ salt and lemon (to keep it from turning brown)

2tbl wasabi mayo (made my own w/ Hellman's mayo and wasabi paste)

*tip* put the avocado and wasabi mayo into plastic baggies so that you can "pipe"them onto the cucumbers. You could also use scallops or shrimp if you cant get crab. Keep everything really cold in the fridge until the guests arrive. I served this with a really fruity (not very sweet) Riesling and it was delish!

The linguine!

2008-06-30T14:04:00.005-04:00

shrimp feta linguine tomato butter

Here it is, in all its delicious glory :) This dish is buttery, tangy, sweet and incredibly fresh! This dish came out better than expected (and expectations were high :)) considering I adapted it from a recipe I saw in real simple magazine a few years back. It's super easy to make and very fast. Hope you like it!

Shrimp and feta linguine w/ tomato butter

1 tbl extra virgin olive oil (and a little extra to finish)
1 lb shrimp (peeled and deveined)
2 cloves garlic (sliced)
1 small red onion or large shallot (chopped, minced or sliced, depending on how rustic you want this to be)
3-4 roma tomatoes (depends on how big and juicy they are)
1/3 c white wine (pinot grigio or savignon blanc)
2tbl parsley
2tbl basil
2 tbl butter
1/2 c pasta water reserved in case you need to thin out the sauce
1/2 c feta (I really love the Greek feta from Trader Joe's, but any will work for this)
1/2 box linguine (prepare using box instructions)

* in a medium skillet, saute the garlic and onions over medium heat. Cook until they start to caramelize, but are not browned (aprox 2-4 min) add tomatoes and white wine and let wine reduce by 1/2 (4 min?) . Add salt and pepper to taste then add in the shrimp (cook until just pink) then take off the heat and stir in the herbs and butter. Add linguine to the skillet and cook in the sauce over medium heat for about 30 seconds. Add pasta water to loosen the sauce if too thick or if the pasta is sticking together. Plate the pasta and finish with the cool creamy feta and an "anointing" of good olive oil.

I served this with the orange and fennel salad, a glass of cold wine and crusty french bread.

Sunday diner, my way

2008-06-29T20:11:00.002-04:00

orange fennel salad

Tonight I made fennel and orange salad with shrimp and feta linguini. I love this salad because it is so pretty, refreshing and light. It is also incredibly easy to make:

Top shot of this delish salad and of the new asian bowls I got for $.50 at the thrift store!

Fennel and orange salad:

1 orange (I cut off the peel than either supreme the segments or cut the orange into thin circles as seen here)
1 large fennel bulb
1tbl extra virgin olive oil (really good and fresh!)
salt & peper to taste
*combine all ingredients in a bowl and chill 'till diner is ready (I sometimes add the "franz" from the fennel or fresh basil to make the salad even prettier)

moqueca de peixe

2008-06-29T17:43:00.001-04:00

moqueca de peixe

A couple of nights ago, I cooked some of the cobia my husband caught on fly (he is quite the avid and accomplished fisherman :) to make a traditional Brazilian dish called moqueca de peixe. This dish is fish cooked in coconut milk, with peppers, tomatoes, garlic, limes and traditionally, dende (palm oil). Pretty much any kind of protein, veggies or even firm tofu can be used in this dish, but my favorite preparation includes fish and shrimp. I served the moqueca over basmati rice (the floral fragrances really tied the flavors together and made the dish come alive! This is the recipe I improvised with the ingredients I had on hand:

1lb cobia fillet cut into chunks (any firm fish will do, though I prefer white fish in this dish)

1/2 lb peeled and deveined shrimp

1 red pepper, chopped and seeded

1 sweet onion (medium sized) chopped and seeded

1 medium Anaheim pepper seeded and chopped (add seeds, etc if you like it spicyer)

2 roma tomatoes (medium) chopped

1 tbl evoo

1 lime

2tbl parsley chopped (could use cilantro, green onion, chives, etc instead)

1 tbl basil (if you have it, but not necessary)

saute all vegies together over medium to low heat in olive oil and salt to taste until tender and onions have started to caramelize. Once this happens, add in your coconut milk and allow to reduce by aprox 1/2 (about 8 min on medium heat). Nestle in fish fillets and poach until just done (this will depend on the type and thickness of your fish, and will vary, so just keep an eye on it and don't overcook the fish! Mine took about 4 min to poach). If there isn't enough broth to cover the fish, just add a little water or stock to just cover. Once the fish are almost done, add in the shrimp (cook no more than 2 min), the basil and the parsley. Take off of the heat and squeeze in the juice of 1/2 a lime. I reserve the other half for whoever wants more lime juice (usually me!). Serve the moqueca over rice.

Basmati a la Brasilera

in a small pan with a lid, saute one clove of garlic (just crushed) in 1tbl of olive oil. Cook garlic for one minute or so or unitl it just starts to turn brown. Add in your rice and stir it together with the garlic and oil mixture for about 30 sec. Add in the water and salt and cook according the pkg instructions.

Intro

2008-06-29T17:32:00.004-04:00

I love food; the smell of it, the taste of it, the look of it, the feel of it. I love the colors and the textures, the way that it can bring back memories, both happy and sad. I love that food is served at all major events and occasions in our lives but is also a part of our daily living. I love how it brings families, cultures and people together, I love how it can deliver pleasure, ease pain and nourish us, body and soul. I love all kinds of food and though my heritage is Brazilian-USA/American, I love food from all corners of the globe. My first cooking memory was when I was 4 years old. My parents bought me a play stove and oven, complete with cupboards, pots, pans and even plastic veggies, fruits and meats. Though I am sure that my culinary creations were quite primitive at the time, these "play" meals instilled a need to cook, prepare and create within me that still thrives today. I hope you like my blog, my take on food and on cooking and that I can learn some new tips and recipes from you. I also hope that I can be a part of your culinary journey and that we can explore the wonderful world of food together!
xo
Julia