tag:blogger.com,1999:blog-293159552024-03-15T18:09:26.412-07:00SPEAKEASY KITCHENLaw-abiding lawyer by day, renegade chef by night. Food-obsessed at all times. I've dabbled in a lot of things over the years, but one thing stays constant. I need to feed people almost as much as I need to eat.speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-29315955.post-30431361058637936952012-03-18T14:48:00.000-07:002012-03-18T14:49:40.467-07:00Cinnamon Pull-Apart Loaf: Little slices of sweet, sweet heaven<div dir="ltr" style="text-align: left;" trbidi="on">
I've been doing a lot of waiting lately. Waiting for a Court of Appeals decision that will lift the stays in all of my cases. Waiting for the espresso machine to heat up so I can get my little cuppa joe. Waiting for the BabeMobile to arrive at the dealership so we can install the car seat. Waiting for paint to dry so I can put on another coat. Waiting for the fourth hen to mature and start laying eggs. Patience has never been one of my virtues, which is why I think I tend to get a lot done -- while waiting for one thing to happen, I work on something else.<br />
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-G30FswFoF5s/T2ZXlVQNYUI/AAAAAAAADDo/KqE-3yiuhz0/s1600/IMG_0776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-G30FswFoF5s/T2ZXlVQNYUI/AAAAAAAADDo/KqE-3yiuhz0/s400/IMG_0776.JPG" width="400" /></a></div>
<br />
Today, I waited for dough to rise, twice, so I could get some cinnamon pull-apart loaf in my belly. It was not a tidy project, probably because I haven't done a lot of cooking or baking lately and my tidy work habits seem to have slipped. That, and the fact that I'm less than a month away from my due date makes me slower and less maneuverable around the kitchen (did I mention that there's <i>still</i> a bun in my oven?). So I did a lot of cleaning and tidying while waiting, which helped me kill some time.</div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-B4SxaJM6ckE/T2ZX0UPiaQI/AAAAAAAADDw/xR2hiHHIUuk/s1600/IMG_0775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-B4SxaJM6ckE/T2ZX0UPiaQI/AAAAAAAADDw/xR2hiHHIUuk/s400/IMG_0775.JPG" width="400" /></a></div>
<br /></div>
<div>
Even without having activities to stay busy while waiting, this loaf is well worth the wait. What's not to love? The scent of cinnamon and sugar is tantalizing and you get to savor it as soon as you start building the loaf, not just when it's in the oven. You can pull apart as much or as little as you want. If you're watching your weight, one little sliver comes apart as neatly as a stack of four (in my case, I'm watching my weight go up, so a stack of four was totally appropriate). As Mr. Rose pointed out, it's like a planar cinnamon bun, and who doesn't love a good cinnamon bun? This is just like a cinnamon bun, but the ratio of cinnamon to bun is higher and, in my opinion, better.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Qllz3kmIv44/T2ZX-td6FhI/AAAAAAAADD4/hTAxT7ouBWk/s1600/IMG_0772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Qllz3kmIv44/T2ZX-td6FhI/AAAAAAAADD4/hTAxT7ouBWk/s400/IMG_0772.JPG" width="400" /></a></div>
<br />
Here are your instructions to your own little slices of heaven. Enjoy!<br />
<br />
<b>Cinnamon Pull-Apart Cinnamon Loaf</b><br />
(adapted from Better Homes & Gardens, April 2012)<br />
<br />
3/4 c + 2 tbsp milk<br />
2 1/4 tsp active dry yeast<br />
1/2 c butter, melted<br />
1/2 c + 2 tbsp granulated sugar<br />
1 egg, lightly beaten<br />
1/2 tsp granulated salt<br />
3 c unbleached flour<br />
2 tsp ground cinnamon<br />
1/2 tsp vanilla<br />
1 c powdered sugar<br />
Orange zest or chopped nuts (optional)<br />
<br />
Heat 3/4 c milk until just warm, but not hot to touch. Pour into a large mixing bowl and add yeast. Stir till yeast is dissolved and let sit for 5-10 minus. With a mixer, beat 1/4 c melted butter, 2 tbsp sugar, egg, and salt into the milk and yeast mixture until combined. Add half of the flour, then beat on medium speed to incorporate flour, scraping sides as needed, for 3 minutes. Stir in remaining flour. The dough will not be smooth, but shape it into a ball and transfer to a medium oiled bowl. Cover and set aside in a warm spot to rise and double, about 45-60 minutes.<br />
<br />
Butter a 9"x5"x3" loaf pan; set aside. Mix 1/2 c granulated sugar with 2 tsp cinnamon; set aside. On a lightly floured surface, roll the dough into a 20"x12" rectangle. It will be much easier to cut into pieces if the dough is more rectangular in shape, so trim two edges so they are squared off and reincorporate the trimmed dough into the other two edges with a bit of water if necessary. Brush the dough with remaining 1/4 c melted butter and sprinkle surface with sugar and cinnamon mixture. Cut the dough into five (5) 4"strips (12" long). Stack the strips, then cut them into six (6) 2"pieces (4") long. Starting from one end of the loaf pan, loosely stack the 4" strips in the prepped pan, with cut edges up. Stagger them so that every other strip abuts opposite sides of the pan. You will have just enough strips to fill the pan. Let rise in a warm place for 45 minutes.<br />
<br />
Make the glaze while you wait. In a small bowl, stir together powdered sugar, vanilla, and remaining 2 tbsp milk to achieve drizzling consistency. Set aside.<br />
<br />
Preheat oven to 350 degrees F. Bake loaf till golden brown, about 30 minutes. Cool in pan on wire rack for 10 minutes. Then remove loaf from pan and transfer to serving plate. Drizzle with glaze. Top with orange zest or chopped nuts if you had the time or patience to prep them. Let cool for a few minutes more, then have at it.</div>
</div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com13tag:blogger.com,1999:blog-29315955.post-17108867281025942272012-02-12T17:19:00.000-08:002012-02-12T17:19:17.081-08:00The New Menu at Rio Grande, Denver<div dir="ltr" style="text-align: left;" trbidi="on">
I got together last week with a bunch of fellow <a href="http://www.meetup.com/Front-Range-Foodies/">bloggers in the Front Range</a> to taste test the new menu at the <a href="http://www.riograndemexican.com/denver">Rio Grande Mexican Restaurant</a> in Denver.<br />
<br />
I know what you're thinking: The Rio? The place with the giant neon sign that says "Limit 3" margaritas? They serve food there? The answer is a resounding YES.<br />
<br />
In classic Speakeasy Kitchen, I got through eating half of it before I even thought to look for my camera. And then when I did, I realized I didn't have it with me -- purse re-organization took place just two days before and the camera never made it back into place. But I did manage to snap a few pics with my trusty iPhone.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-SL_h5X6YYzU/TzheEW9lirI/AAAAAAAADCA/elaNbiouuuo/s1600/photo%282%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-SL_h5X6YYzU/TzheEW9lirI/AAAAAAAADCA/elaNbiouuuo/s400/photo%282%29.JPG" width="300" /></a></div>
<br />
The Rio has been making margs and food for 26 years -- a long time in a business where longevity doesn't usually come with the territory. The owners attribute it to their lifelong friendships, their enthusiastic staff, and the healthfulness and simplicity of the food. Their menu is inspired by their Latin American travels and they carefully source their ingredients, taking pains to get even simple things right. Everything from their black bean recipe from Yucatan to the queso verduras from Belize to the fresh salads was served with pride!<br />
<br />
Take, for instance, their shrimp diabla. It was one of my favorite things on the menu. They get shrimp from Mazatlan and the flour tortillas are handmade in-house. The perfectly-cooked shrimp had a brilliant texture and the chili arbol set my mouth en fuego!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--EKiPUUueHM/TzhkT4RPJfI/AAAAAAAADCg/v3kCmsVeSIc/s1600/photo%281%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="381" src="http://1.bp.blogspot.com/--EKiPUUueHM/TzhkT4RPJfI/AAAAAAAADCg/v3kCmsVeSIc/s400/photo%281%29.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
Pat and the gang pulled out all stops for us and in addition to having a great meal with great company, we also had a few tasty beverages. While Rio still makes their famous, rock solid margaritas, I was also delighted to learn that they also make a delicious virgin mango margarita for minors, pregnant women, and teetotalers alike.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-veReK3TliUI/TzhixhO9-wI/AAAAAAAADCY/aOnxA-vfxsg/s1600/photo%283%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="http://1.bp.blogspot.com/-veReK3TliUI/TzhixhO9-wI/AAAAAAAADCY/aOnxA-vfxsg/s400/photo%283%29.JPG" width="400" /></a></div>
<br />
The Rio Grande... it's not just for the mind-erasing margaritas anymore!</div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com2tag:blogger.com,1999:blog-29315955.post-90260847736206720142012-01-03T21:46:00.000-08:002012-01-03T22:14:10.453-08:00Butternut Squash Lasagna: A Speakeasy Kitchen Original?<div dir="ltr" style="text-align: left;" trbidi="on">I suppose if you googled "butternut squash lasagna," you might come up with a couple hundred recipes for something like this. But I wouldn't know -- I didn't do any research to come up with this one. Nor have I ever eaten butternut squash lasagna nor seen it on any menu or blog I've ever read. It just showed up over the course of the day, as I puttered around from one activity to another.<br />
<br />
A few do's and don'ts before I share the recipe:<br />
<br />
1. DO roast the squash in advance. Roasting squash doesn't take a lot of time, but when you're going to make something like a lasagna, where there's also a sauce to compose, pasta to roll, and a giant pan of lasagna to bake, it helps to have a few steps, like roasting squash, squared away a day or two in advance.<br />
<br />
2. DO use no-bake pasta from a box if that's what you're comfortable with. I'm no Sandra Lee so I'm not going to tell you to slop a can of squash on top of a box of pasta. But let's face it. Most of us grew up eating lasagna made from no-bake pasta from a box if we were lucky enough to have moms that made lasagna. And it didn't give us less appreciation for lasagna made from fresh pasta. So I say if you don't have the wherewithall to roll out fresh dough, then just go with what you know.<br />
<br />
3. DO make sure you have more than enough ingredients before you start. The task of layering of a lasagna is such that you want to make sure there's as much of the good stuff for the top layers at the end as there was for the bottom layers in the beginning.<br />
<br />
4. DO NOT substitute string cheese for mozzarella in the event that you didn't follow tip #3 and you ran out of mozzarella. They are not the same thing. Now that I've made the mistake, and knowing what I know about mozzarella because I make it from scratch at home, I can explain how they're different. Mozzarella, once the curds are separated from the whey, is stretched out a bit, but not too much so that it remains tender. String cheese is really dried out mozzarella and has been processed more, to pull out the proteins till it is no longer tender. They won't react the same way when cooked, string cheese being significantly drier and tougher to begin with. And when you put it on top of the lasagna, it will brown before it melts so it looks like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-CcZHMDrPyhk/TwPa8qu_3LI/AAAAAAAADB0/1QxFLg59nIo/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-CcZHMDrPyhk/TwPa8qu_3LI/AAAAAAAADB0/1QxFLg59nIo/s400/photo.JPG" width="400" /></a></div><br />
The flavor on this bad boy wasn't bad, but the texture of that "mozzarella" on top could hardly be described as creamy... it was more crispy and chewy than anything else.<br />
<br />
That's about all the wisdom I have to impart on this experiment. Without further ado, the recipe:<br />
<br />
<b>Butternut Squash Lasagna</b><br />
2 large butternut squash<br />
<b> </b>2 tsp unsalted butter<br />
4 tsp sugar <br />
1 lb ground pork sausage, preferably sweet italian<br />
1/2 large vidalia onion, diced<br />
1/2 lb sliced button mushrooms <br />
1/3 c minced fresh sage<br />
2 c fresh ricotta<br />
2-3 c fresh shredded mozzarella<br />
enough sheets of lasagna pasta to lay down three layers in a 9"x13" pan (freshly rolled and boiled, or boxed no-bake)<br />
4 tbsp extra virgin olive oil <br />
salt and pepper to taste<br />
<br />
Preheat oven to 400 degrees. Split squash in half lengthwise and scoop out seeds. Set squash cut side up on a baking sheet. Cut butter up into small pieces and distribute evenly across the four halves. Sprinkle 1 tsp sugar over each squash half. Salt and pepper lightly to taste. Roast squash in oven for about 20-30 minutes, till lightly browned and flesh easily pulls apart with a fork. Remove from oven and let sit until squash is cool enough to handle. With a fork, loosen squash flesh from skin/rind, shred flesh with fork (or mash with potato masher) and set flesh aside in a bowl.<br />
<br />
Preheat oven to 350 degrees. <br />
Heat oil in large heavy bottomed pot over medium-high heat. Saute onions till tender. Add mushrooms and saute till lightly browned. Add pork sausage, stirring occasionally to break up pieces of sausage, but not so much as to not let the sausage brown lightly, about 10-15 minutes. Add sage, stir, and let simmer for 2-3 minutes. Stir in squash flesh. Add salt and pepper to taste. Spread about 1 c of the squash and pork mixture into the bottom of a 9" x 13" pan. Layer noodles. Spread another cup of the squash and pork mixture over the noodles. Spread about 1/2 - 2/3 c of ricotta over the squash and pork mixture. Sprinkle 1/2 - 2/3 c of mozzarella over that. Layer noodles, repeat, ending with mozzarella (but not string cheese!). Pop in the oven and bake till the top cheese layer becomes golden and gooey (which won't happen if you use string cheese!), about 30 minutes.<br />
<br />
Remove from oven, let set for at least 15 minutes, then serve and enjoy.<br />
<br />
<br />
</div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com3tag:blogger.com,1999:blog-29315955.post-91608023426316452872011-10-30T20:31:00.000-07:002011-10-30T20:34:21.303-07:00Pan-roasted pork chops with balsamic fig sauce and garlic chopped kale with a kick<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Tb1UZ9-gyWQ/Tq4V2CYaVII/AAAAAAAADBQ/66r7uQxHeUk/s1600/IMG_0608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Tb1UZ9-gyWQ/Tq4V2CYaVII/AAAAAAAADBQ/66r7uQxHeUk/s400/IMG_0608.JPG" width="400" /></a></div><br />
On a Sunday evening, after running errands, tending to the chickens, tending to what's left of the garden, and chopping up the half of the 30+yr maple that fell in the wet snowstorm we had earlier this week, I thought Mr. Rose deserved a nice home cooked meal. The only problem was that I was along side him doing everything but the heavy lifting, and I was pretty drained too. So the nice home cooked meal had to be quick and simple. It was. From start to finish, I had the table set and was ringing the dinner bell in 30 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VVYlP4UhtVQ/Tq4QeaeqHoI/AAAAAAAADBA/X0ihzq8kWFw/s1600/IMG_0605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-VVYlP4UhtVQ/Tq4QeaeqHoI/AAAAAAAADBA/X0ihzq8kWFw/s400/IMG_0605.JPG" width="300" /></a></div><br />
The trick to making a quick dinner quickly is knowing when you have a few minutes between cooking one thing to work on another thing. For this simple dinner, I prepped the kale while the pork was roasting and cooked it while the balsamic fig sauce was roasting.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BiXmIJENXDo/Tq4Wau67iLI/AAAAAAAADBY/77TN9duL6Bg/s1600/IMG_0601.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-BiXmIJENXDo/Tq4Wau67iLI/AAAAAAAADBY/77TN9duL6Bg/s320/IMG_0601.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reducing sauce</td></tr>
</tbody></table> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-2lcQUUGZ3SY/Tq4Vsy0efjI/AAAAAAAADBI/yKZaq4uA1TA/s1600/IMG_0603.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-2lcQUUGZ3SY/Tq4Vsy0efjI/AAAAAAAADBI/yKZaq4uA1TA/s400/IMG_0603.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir-frying kale</td></tr>
</tbody></table><br />
Now that you know this, take a look at the recipes below and let me know whether these logistics work as well for you.<br />
<br />
<b>Pan-roasted pork chops with balsamic fig sauce</b> (serves 4)<br />
4 x 6 oz. center cut boneless pork chops, cut about 1 inch thick<br />
2 tbsp olive oil <br />
4 tbsp balsamic vinegar<br />
1 c chicken stock (or turkey stock, which is what I had after Canadian Thanksgiving)<br />
1 tsp minced thyme<br />
4 tbsp fig spread (the kind you might find in the cheese section at the store)<br />
coarse salt and ground pepper to taste<br />
<br />
Preheat oven to 425 degrees F. Pat the pork chops dry and generously sprinkle both sides with the salt and pepper. Preheat a cast iron skillet (or other heavy-bottomed skillet that can go in the oven) over medium-high heat. You want the pan so hot that a drop of water will sizzle and evaporate quickly, but not so that it skitters across the pan before it disappears -- if it does that, the pan is too hot.<br />
<br />
Add oil and tilt skillet to coat. Throw the pork chops in with a bit of space between them. Let them sear for about 2 minutes so that they are well-browned and easily lift up off the skillet with tongs. Once browned on that side, flip the chops over and sear the other side for another minute. Then transfer to the oven and roast for 5-8 minutes, when the meat is just firm (or if you need scientific precision, till a meat thermometer registers 145 degrees F in the center of the chop). Set the skillet on the stove top, remove the chops to a plate and tent with foil to keep them warm. Heat the skillet on medium and deglaze the pan with the stock and balsamic vinegar. Reduce to 1/2 cup of liquid, about 5 minutes. Add thyme and fig spread, stirring slowly. Reduce again to 1/4 cup of liquid. Plate and serve with pork chops.<br />
<br />
<b>Garlic Chopped Kale with a Kick</b><br />
16 stalks of kale<br />
4 tbsp olive oil <br />
6 anchovy fillets<br />
2 large cloves of garlic<br />
1/2 to 1 tsp crushed red pepper flakes<br />
1/2 c water <br />
salt to taste<br />
<br />
Wash kale and remove ribs. Chop coarsely. Mince garlic and anchovies. In a large saute pan (I used a wok), heat olive oil over medium-high heat. Add garlic and anchovies, stirring constantly so nothing burns. Add the chopped kale and stir fry the mixture. Add salt to taste (I used just a pinch of kosher salt and that was right). As the kale starts to wilt, toss in the red pepper flakes. Add 1/4 cup of water and stop stirring for 30 seconds or so, until all of the water has steamed off. Stir again, then add another 1/4 cup of water and let sit again for 30 seconds. Stir, add more salt or red pepper flakes to taste. Plate next to your tasty pork chops and serve! </div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com4tag:blogger.com,1999:blog-29315955.post-58209460984950616012011-10-08T22:14:00.000-07:002011-10-09T07:24:56.385-07:00Tips for a stress-free Thanksgiving dinner<div dir="ltr" style="text-align: left;" trbidi="on">Thanksgiving for most Americans is more than a month away. People are just now starting to make arrangements to travel home. They're looking forward to the family gathering or dreading this year's family drama. They're making peace with the fact that they won't be eating their mom's special turkey stuffing because they're spending it with the in-laws this year.<br />
<br />
For me, it's different. I celebrate Thanksgiving a month and a half early because it's when the Canadian do it. This year marks my 9th year of celebrating Canadian Thanksgiving in America.<br />
<br />
My mom, though she dutifully hosted Thanksgiving for our family every year, must have hated the pressure to getting a giant bird and cooking a giant meal. I think it stressed her out to entertain a house full of people. The rest of us tip-toed around her, wondering whether her surly mood, which would magically disappear when guests arrived, would return once everyone left. One year, while I was in law school, my sisters used their college mid-term exams as an excuse not to go home for Thanksgiving. Inspired by their brilliant plan to avoid Mom's wrath, I followed suit and decided to stay in Washington, D.C. as well. Since Dad was out of town, Mom decided to ditch the rest of the relatives and come to D.C. And I decided to show her what it meant to throw a dinner party without becoming a basket case. That was the inaugural Canadian Thanksgiving Dinner at my house.<br />
<br />
It was the first dinner party I'd had with more than 6 people in attendance. I'm not sure why I thought I could calmly host 21 for a seated dinner at my tiny 650 s.f. two-bedroom Capitol Hill apartment with my Tiger Mother breathing down my neck, but I was confident that I could. And I did.<br />
<br />
I can't say I've never internally lost my cool while preparing for a big dinner party in the last 9 years. There have been a <a href="http://www.speakeasykitchen.com/2010/08/orange-supper-club-lucky-duck-aftermath.html">few disasters</a>, one that irretrievably ruined my reputation (which included both an unfortunate slime of pureed onions and a hand spasm that caused an explosion of cinnamon to go flying into a curry just seconds before I served it to the features editor of the <a href="http://www.washingtonpost.com/">local rag</a> at Speakeasy Kitchen). But I've never had a crisis that I couldn't work through and I've certainly never thought, "This isn't fun anymore." So what's my secret? No secret. I love feeding people. How could you ever not have fun doing what you love? But if you're not in love with feeding people like I am, I suppose there are still a few things you can do that will help you get through your next holiday dinner a little more stress-free.<br />
<br />
<b>Tip #1: Accept help.</b><br />
If you're throwing a really big dinner party, go ahead and let people help out. People will always offer. You already know who's reliable and tidy, who's a good cook, who's the best pastry chef, who's a conscientious dish-washer, who brings the good wine, and who brings the crappy Yellow Tail. If you're hoping to throw the best possible dinner party, accept offers to help and maybe even enlist the competent help you know. If you're a perfectionist and trust no one to help out, you will suffer alone (or you'll make everyone around you suffer with you <ahem, Mom>).<br />
<br />
<b>Tip #2: </b><b>Don't let perfect be the enemy of good.</b><br />
This goes out to the perfectionist again. Hosting a big holiday meal is no small feat. Everyone knows that. No one is expecting perfection. And good is pretty damn good enough. So chill out a little bit, try to enjoy the warmth and lovely smells of the kitchen, and look forward to breaking bread with loved ones. Dinner is going to be just fine. <br />
<br />
<b>Tip #3: Self-medicate... moderately.</b><br />
Hey, I get it. We can't all just chill out at the drop of a hat, especially when there's so much to get done in so little time. You know that wine you were going to deglaze that pan with? Take a sip. Take two. Just don't overdo it. There is, after all, a lot of work to be done in the kitchen. Tipple too much and you might not get it all done, much less competently. The turkey needs to be basted regularly and it won't get basted if you're wasted.<br />
<br />
<b>Tip #4: Deep-fry your turkey.</b><br />
Since we're on the topic of basting, let's explore the issue a little bit. Seven of my last nine Thanksgivings were spent diligently basting the bird every fifteen minutes for several hours on Thanksgiving. It's a necessary evil if you want to roast an evenly browned bird that would be tender and moist. That, along with brining, injecting, salt-rubbing, flipping the bird halfway through the roasting, flipping the bird three times during the roasting, etc. I've tried every method under the sun and have never had a dry breast so long as I was diligent about basting. Yes, the bird is heavy. Yes, it barely fit in the oven when making turkey for 30. Yes, I burnt my hands, arms, and elbows on the roasting pan or the sides of the oven when reaching in to make sure every square inch of the bird got basted. But it must be done when roasting a bird. So I basted religiously. Until I discovered the deep-fried turkey. It's all the deliciousness (and then some) of the most perfectly basted bird without any of the hassle. All I use is an overnight dry rub under the turkey's skin consisting of freshly minced sage, orange zest, kosher salt, and ground pepper. Oh, and Mr. Rose's strong and steady arm to lower the bird into a vat of hot peanut oil. (See Tip #1). This is the recipe to the most delicious turkey you will ever eat.<br />
<br />
<b>Tip #5: Remember that this is supposed to be fun.</b><br />
Turn on some good music. I don't mean that morbid emo shit. I'm talking fun, upbeat, makes-you-want-to-tap-your-toes-and-dance-with-the-dogs-music. If it's Don't Stop Believing by Journey because you're still not sick of that song, so be it. If it's some hippie bullshit like Grateful Dead and that stuff works for you, so be it. But make sure it's something that'll make you shake your booty. Dancing in the kitchen will lift your spirits and, if one were to believe what one saw in <a href="http://en.wikipedia.org/wiki/Like_Water_for_Chocolate_%28film%29">Like Water for Chocolate</a>, your diners will taste your joy. For me this year, it was Don't Stop Believing (because I'm only a little bit sick of it) and the ensuing Genius mix, comprised inexplicably of Led Zepplin, The Beatles, Black Crowes, and Jimi Hendrix. The turkey this year will taste strongly of joy, with a little bit of cheese and a whole lot of rock and roll.<br />
<br />
<b>Tip #6: Give in to your inner voice.</b><br />
Seriously, if you've gotten down to this tip and you're still skeptical that hosting Thanksgiving dinner can be stress-free, entertaining is probably not your thing.<b> </b>If you're already signed up to host this year, consider ordering a ready-made turkey from Whole Paycheck or getting Chinese take-out. Hopefully no one will be terribly disappointed at the substitution of Peking duck for turkey. But you'll have done your duty for the year so you'll be off the hook for Christmas. And for goodness sake, don't volunteer to host Thanksgiving next year.</div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com6tag:blogger.com,1999:blog-29315955.post-1116832251793688932011-09-25T20:10:00.000-07:002011-09-25T20:10:11.669-07:00Cooking my way to San Francisco: 30-minute budget-friendly meal<div dir="ltr" style="text-align: left;" trbidi="on">Foodbuzz is hosting a blogger festival in San Francisco (my happy place) and as much as I wanted to go, I just couldn't afford to take the trip. Times are tough! Luckily for me, Foodbuzz offered me a $250 stipend to offset the costs of the trip. I just have to do my part -- write a post about a budget-friendly meal that I whip up out of ingredients I have in my pantry or fridge.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-8h0gYd3aGi0/Tn_pdKGUJgI/AAAAAAAADAY/PgapuwheYBI/s1600/IMG_0559.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-8h0gYd3aGi0/Tn_pdKGUJgI/AAAAAAAADAY/PgapuwheYBI/s400/IMG_0559.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the new pantry. Yep, it's as big as the fridge.</td></tr>
</tbody></table>People often ask me whether I cook every night. Other than when we're eating out, the answer is yes. I mostly hate leftovers (lasagna and soup are a few other exceptions), so it's a rare meal that doesn't get cooked fresh each night. I'd rather put in an extra 30 minutes to make a quick and simple meal than re-heat a plate of <insert whatever I had last night>. In a 30 minute pinch, here's what happens Chez Rose. We have a gorgeous, wholesome soup.<br />
<br />
The garden is key to eating fresh vegetables even on sad days when the refrigerator crisper drawer is empty. If there's anything in the garden, I start there with my soup. It's the beginning of fall, so there's stuff in there, including some kale and this weird looking carrot.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--ulJ7BBj_5Y/Tn_pwcEuM0I/AAAAAAAADAc/m0JrvmcnNyI/s1600/IMG_0539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/--ulJ7BBj_5Y/Tn_pwcEuM0I/AAAAAAAADAc/m0JrvmcnNyI/s400/IMG_0539.JPG" width="400" /></a></div><br />
For your edification, the carrot's skin is red, but the flesh is yellow and orange. Funky!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NzgNAE-YAIE/Tn_p34aeGwI/AAAAAAAADAg/uNP9zR-XXsA/s1600/IMG_0545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-NzgNAE-YAIE/Tn_p34aeGwI/AAAAAAAADAg/uNP9zR-XXsA/s400/IMG_0545.JPG" width="400" /></a></div><br />
In the fridge, I look for meats, a soup base, and other fresh veggies. There are almost always some mushrooms and some miso paste for soup. On this occasion, there was no meat but I did discover a couple of chicken backs in the freezer so I roasted them, then threw them in a soup pot with some carrots and celery to make a chicken stock. That was a fortuitous find, but in a 30 minute pinch, I'm not to proud to use a <a href="http://www.superiortouch.com/retail/products/better-than-bouillon/organic-bases/38/organic-chicken-base">good quality chicken soup base</a> either.<br />
<br />
In the pantry, I've got grains, noodles, and dried and canned beans. If I were using a miso paste, I might opt for a rice noodle. But with a freshly made chicken stock, I opted for pearl barley.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QATz4nJbMK8/Tn_qAtnHNrI/AAAAAAAADAk/qRZyqOfOaYY/s1600/IMG_0542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-QATz4nJbMK8/Tn_qAtnHNrI/AAAAAAAADAk/qRZyqOfOaYY/s400/IMG_0542.JPG" width="400" /></a></div><br />
To balance out the soup with a bit of protein, I had some canned garbanzo and cannellini beans. Mr. Rose got to choose and he went with cannellini beans.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0TOt2JclJbA/Tn_qSAOJUdI/AAAAAAAADAo/g0ScUOnIj20/s1600/IMG_0548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-0TOt2JclJbA/Tn_qSAOJUdI/AAAAAAAADAo/g0ScUOnIj20/s400/IMG_0548.JPG" width="400" /></a></div><br />
On an average winter day or during a cold stretch in the fall, I'd have some bread dough sitting in the fridge and I'd bake a crusty boule. Last night, there was none. I guess I was pushing my luck with the chicken back treasure.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ATldVbKXies/Tn_qbNYjedI/AAAAAAAADAs/WrsjXmYmhos/s1600/IMG_0554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ATldVbKXies/Tn_qbNYjedI/AAAAAAAADAs/WrsjXmYmhos/s400/IMG_0554.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
For the people who need precise recipes, here's how I made this soup (approximately).<br />
<br />
<b>30-Minute Soup </b>(serves 3-4)<br />
8 cups of chicken stock<br />
4 handfuls of barley<br />
7 kale leaves, ribs removed (and fed to dogs) and torn into small pieces<br />
1 large misshapen carrot, diced<br />
5 button mushrooms, sliced<br />
1 15 oz can of cannellini beans, drained and rinsed<br />
salt and pepper to taste<br />
<br />
Bring chicken stock to a boil, then add barley. Bring to boil, then lower heat to medium so you have a light boil. Let boil for 5 minutes before adding carrot. Let boil for another 5 minutes before adding kale. Let that cook for another 10 minutes before adding mushrooms and beans. Once the soup comes back to a boil, the beans should be heated through and the soup is ready to serve.</div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com4tag:blogger.com,1999:blog-29315955.post-34025242245001115342011-08-15T13:31:00.000-07:002011-08-15T13:31:28.481-07:00Get your Tour de Harvest tickets!<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_f6zdac="113"><div closure_uid_y5e9io="91">Have you been wanting to try out a Speakeasy Kitchen dinner but haven't managed to score an invitation? Well now you can <a href="http://www.urbiculturecommunityfarms.org/events.html">BUY YOUR WAY IN</a>! </div></div><div class="separator" closure_uid_y5e9io="220" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-IKYlt8c2uuI/TIcP_6jye2I/AAAAAAAACkc/w2v61uSo-PM/s1600/IMG_3520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" naa="true" src="http://2.bp.blogspot.com/-IKYlt8c2uuI/TIcP_6jye2I/AAAAAAAACkc/w2v61uSo-PM/s400/IMG_3520.JPG" width="400px" /></a></div><div closure_uid_f6zdac="113"><div closure_uid_y5e9io="219">UrbiCulture Community Farms is throwing a progressive dinner party in 8 of its Sunnyside Gardens and I'm cooking at one of them. It's been a hot and rainy summer in Denver, which is more than just a boon to the mosquito population -- it's a boon to local gardens, too! I don't know which garden and I don't know yet what I'll be cooking, but UCCF has a <a href="http://www.urbiculturecommunityfarms.org/what-we-grow.html">vast variety</a> of fresh produce in the ground so it's sure to be an exciting offering. So get your tickets to the Tour de Harvest and enjoy a lovely fall afternoon with the urban farmers of Denver while eating foods prepared by some great local chefs (and yours truly)!</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-43xsMuI-y_M/THA0cReY0nI/AAAAAAAACao/b6GfnrbZ2xs/s1600/IMG_3216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" naa="true" src="http://1.bp.blogspot.com/-43xsMuI-y_M/THA0cReY0nI/AAAAAAAACao/b6GfnrbZ2xs/s400/IMG_3216.jpg" width="400px" /></a></div><div closure_uid_y5e9io="219"><br />
</div></div></div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com1tag:blogger.com,1999:blog-29315955.post-18651405562541283782011-07-27T21:32:00.000-07:002011-07-27T21:32:07.311-07:00The Sky's the Limit(?)<div dir="ltr" style="text-align: left;" trbidi="on">For the last few years, I've called Denver, Colorado "home." It's not a title I use lightly. I've lived in a lot of places: St. Catharines, a town outside of Niagara Falls; the suburbs of Toronto; Long Island, NY; downtown Montreal; Hong Kong; and Washington, D.C. I can't say I'm "from" Denver, but I do feel quite comfortable and centered here.<br />
<br />
Denver is where Mr. Rose (who has also lived in a lot of places) and I came right after we left Washington D.C., which is the city that both of us had resided for the longest time in either of our lives. We bought a house in Denver. We bought a Subaru. We mounted a ski rack on the Subaru. I had to start wearing sunscreen (Mr. Rose who is pale as a sheet has always been diligent with sunscreen). We adopted a (third) dog. We adopted the Colorado lifestyle. This is home like no other place has ever been.<br />
<br />
But. There are limitations to living in Colorado. "Ethnic" food usually means Mexican food. <a href="http://blogs.sfweekly.com/foodie/2009/10/david_chang_sfs_reaction_to_fi.php">Figs on a plate</a> are <i>the</i> thing to get at restaurants (just kidding... but aren't we just about sick of braised pork belly and/or roasted beet and goat cheese salads yet?). H Mart is the only Asian grocery you can get lost in and it's way the hell out in Aurora.<br />
<br />
<iframe frameborder="0" height="350" marginheight="0" marginwidth="0" scrolling="no" src="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=H+Mart,+South+Parker+Road,+Aurora,+CO&aq=0&sll=37.0625,-95.677068&sspn=42.445866,93.076172&ie=UTF8&hq=H+Mart,+South+Parker+Road,&hnear=Aurora,+Arapahoe,+Colorado&ll=39.666005,-104.863461&spn=0.139539,0.069391&output=embed" width="425"></iframe><br />
<small><a href="http://maps.google.com/maps?f=q&source=embed&hl=en&geocode=&q=H+Mart,+South+Parker+Road,+Aurora,+CO&aq=0&sll=37.0625,-95.677068&sspn=42.445866,93.076172&ie=UTF8&hq=H+Mart,+South+Parker+Road,&hnear=Aurora,+Arapahoe,+Colorado&ll=39.666005,-104.863461&spn=0.139539,0.069391" style="color: blue; text-align: left;">View Larger Map</a></small><br />
<br />
Then, this morning, I came across this <a href="http://www.nytimes.com/2011/07/27/dining/sky-foods-an-asian-supermarket-opens-in-flushing-food-stuff.html">article in the New York Times</a> and was reminded of these shortcomings. Flushing, N.Y. is home to the new Sky Foods Market. This ain't the kind of thing that existed in Flushing, N.Y. when I lived one county over in Long Island. It's 36,000 square feet of live frogs, duck gizzards, and noodles of every shape, size and flour, and it boasts a prepared hot food section, including its own sushi bar. I can picture the mind-boggling variety of fermented tofu and pickled... um... things. I can smell the <i>live</i>stock. I can imagine my hair getting frizzy as I walk through the aisles humidified by the tanks of crazy-looking fish begging me to eat them. Clearly, this place is totally awesome.<br />
<br />
Google it, though, and you'll find some nay-sayers. As of today, two grammatically retarded reviewers on <a href="http://www.yelp.com/biz/skyfoods-flushing">Yelp</a> gave it 2-3 stars. And this <a href="http://bettymingliu.com/2011/07/sky-foods-2nd-new-big-box-food-store-in-flushing-reflects-booming-asian-population/">entitled beyotch</a> whined that it's not serious about "organic."<br />
<br />
Whatev.<br />
<br />
I'm seriously considering a weekend getaway to Flushing.<br />
<br />
<br />
<br />
<br />
</div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com2tag:blogger.com,1999:blog-29315955.post-10792224346127614432011-07-24T20:18:00.000-07:002011-07-24T21:18:57.599-07:00Another day in paradise (with quails, morels, and garlic scapes)<div dir="ltr" style="text-align: left;" trbidi="on">The kitchen renovations aren't quite done yet, but the Speakeasy Kitchen has been back up and running for weeks. Not surprisingly, after 5 months without a functioning kitchen, I enthusiastically went back to cooking, but had forgotten to blog about meal after meal (in part because the computer on which I blog has not yet been reinstalled in the kitchen).<br />
<br />
Then came the weekend at J&M's cabin. You may remember <a href="http://www.speakeasykitchen.com/2010/09/foodbuzz-24x24-my-taste-of-colorado.html">this place</a>. Perched on a hill at 9200 ft elevation, and surrounded by beautiful vistas, it's the perfect place to work up an appetite and then cook up a storm. In preparation for the trip, I acquired some quail and morels from <a href="http://www.gilttaste.com/">Gilt Taste</a>, threw them into a cooler with some locally-sourced heavy cream and garlic scapes, and made the ascent to paradise.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5sx3J_tMViw/TizV1DAJRlI/AAAAAAAAC_Q/qqV8RR6RhBs/s1600/IMG_0457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-5sx3J_tMViw/TizV1DAJRlI/AAAAAAAAC_Q/qqV8RR6RhBs/s400/IMG_0457.JPG" width="400" /></a></div>On this particular trip, we drove up through Eleven Mile Canyon, and went for a quick hike. J calls it "The Stairmaster Trail." It was a short but steep climb to some beautiful views.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fGYPtnoDJIg/TizXEhcALfI/AAAAAAAAC_U/4HU-DZmkfes/s1600/IMG_0458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-fGYPtnoDJIg/TizXEhcALfI/AAAAAAAAC_U/4HU-DZmkfes/s400/IMG_0458.JPG" width="400" /></a><a href="http://4.bp.blogspot.com/-4n9zbTRzNnE/TizXGKwCh1I/AAAAAAAAC_Y/HFqaFsw9UR4/s1600/IMG_0463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-4n9zbTRzNnE/TizXGKwCh1I/AAAAAAAAC_Y/HFqaFsw9UR4/s400/IMG_0463.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-keXIOkgnjNc/TizYAVCQ3GI/AAAAAAAAC_g/p7dh35PCVWA/s1600/IMG_0491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-keXIOkgnjNc/TizYAVCQ3GI/AAAAAAAAC_g/p7dh35PCVWA/s400/IMG_0491.JPG" width="400" /></a></div>After a dip and a brief nap on a rock in Eleven Mile River, we headed back to the cabin to make some dinner. M quickly rolled out some fettuccini. He is the master of all things dough and can whip up fettuccini for four in less time than anyone I know. It is M's fault that I cannot eat pasta out of a box anymore. He makes it look so easy (and makes it so tasty) that there is no reason -- not even time savings -- why anyone wouldn't just roll out their own pasta. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LUh3oa-bjI4/TizYEyP06lI/AAAAAAAAC_o/HB5My2yQIeU/s1600/IMG_0511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-LUh3oa-bjI4/TizYEyP06lI/AAAAAAAAC_o/HB5My2yQIeU/s400/IMG_0511.JPG" width="400" /></a></div>While M worked on the fettuccini, I cut up the morels and garlic scapes and made a cream sauce.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pr8Bht3N8oo/TizYGmncjdI/AAAAAAAAC_s/s6Hyk5oHT6s/s1600/IMG_0512.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-pr8Bht3N8oo/TizYGmncjdI/AAAAAAAAC_s/s6Hyk5oHT6s/s400/IMG_0512.JPG" width="400" /></a></div>J kept busy by keeping our glasses full with pink champagne (ok, technically, it was from the Alsace region... whatever) and zesting the lemon for the quail, which I lightly pan-fried.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UYi4PowTTHY/TizYIsik4AI/AAAAAAAAC_w/GNNQnaZXKis/s1600/IMG_0513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-UYi4PowTTHY/TizYIsik4AI/AAAAAAAAC_w/GNNQnaZXKis/s400/IMG_0513.JPG" width="400" /></a></div>Once again, a delicious meal shared with great friends after a lovely day of fun in the sun. I can tell you how I made the meal, but remember that this meal is best shared with friends so you'll have to figure out that part on your own.<br />
<br />
<b>Pasta</b> (this is my recipe -- not sure what M did, but there are lots of recipes out there so mess around with them however you like)<br />
Serves 4-6<br />
1 c semolina flour<br />
1-1/2 c unbleached white flour<br />
1/2 tsp fine salt<br />
3 large eggs <br />
3 tbsp olive oil<br />
3 tbsp water<br />
<br />
Mix the flours and salt together in the Kitchenaid mixer. Add the liquids and mix until the dough comes together with all ingredients well-blended. Add water 1 tsp at a time if it's too dry and won't hold together, or flour 1 tbsp at a time if it's too sticky. Then pull the dough out and knead it for a few minutes, pulling the dough out, folding it over on itself and flattening it out again. Cover with saran wrap (especially if you're in an arid climate) and let rest for 20 minutes. Then cut the dough up into 8 equal pieces, roll each piece into a ball, and flatten it out a bit so you can roll it through the pasta maker on the thickest setting. Fold into thirds and re-roll. Repeat 2 more times, then continue to roll, adjusting the roller to thinner settings until you reach your desired thickness. Then cut. Repeat for the remaining 7 pieces of dough. Toss finished pasta lightly with semolina so it doesn't stick to itself before you can cook it. Boil in a large pot of salted water for 1-2 minutes.<br />
<br />
<b>Morels and Garlic Scapes in Cream Sauce</b><br />
3/4 lb morels, cleaned and cut into roughly equal sized pieces<br />
10 garlic scapes, cut into 1" lengths<br />
4 tbsp minced chives<br />
1/4 c rose wine <br />
4 tbsp unsalted butter<br />
2 tbsp flour<br />
1 c heavy cream<br />
salt and pepper to taste<br />
<br />
Melt butter in a large pan over medium heat. Saute scapes in 2 tbsp butter with a pinch of salt for 2 minutes. Add the mushrooms and saute till tender. Add wine and reduce for 5 minutes. Remove and set aside the scapes, mushrooms, and liquid. Heat remaining butter in the pan and add flour, stirring quickly and constantly, to make a roux. Add cream, then scapes and mushrooms along with any fluid that accumulated while they sat. Toss in chives, bring to a simmer, and let simmer for 5-10 minutes. Add salt and pepper to taste.<br />
<br />
<b>Pan-fried Quail</b><br />
6 semi-boneless quail, rinsed and patted dry<br />
2 tbsp olive oil <br />
grated zest of 1 lemon <br />
<b> </b>coarse salt<br />
freshly cracked pepper<br />
<br />
<br />
<br />
<br />
<br />
Season both sides of the quail with salt, pepper and lemon zest. Heat oil in a large frying pan over medium high heat. Place the quail in the pan and let sit undisturbed for 3-4 minutes and when the quail skin is nicely browned, turn the quail over and let sit for another 3 minutes, or till nicely browned. Remove from the stove and tent with foil for 5 minutes.<br />
<br />
</div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com3tag:blogger.com,1999:blog-29315955.post-11680883210314105812011-04-21T18:49:00.000-07:002011-04-21T18:49:33.337-07:00Merci, French Press Memos!<div dir="ltr" style="text-align: left;" trbidi="on">It's been two months and we are still without a kitchen. [STATUS UPDATE SIDE NOTE: We've ordered cabinets and they'll be arriving in 2 weeks.] I've watched a deplorable amount of television and eaten unfathomable quantities of pho, chicken fried rice, my usual order at Chipotle (there's only one combination of ingredients that I always order there), and ice cream sandwiches, interspersed with the occasional liquid dinner over the past 8 weeks. For someone who rarely ever cooks the same thing twice in one month, I've demonstrated uncharacteristic tolerance for the mundane in my diet.<br />
<br />
I've been making guest appearances in kitchens here and there. Most recently, <a href="http://frenchpressmemos.blogspot.com/">French Press Memos</a> invited me, mushrooms, and meats into her kitchen so that I could make pate aux champignons and pate de campagne for my French-themed supper club.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zRhqR1-BlUc/TbDa09UZK_I/AAAAAAAAC90/IeS-VXX4w48/s1600/IMG_0235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-zRhqR1-BlUc/TbDa09UZK_I/AAAAAAAAC90/IeS-VXX4w48/s400/IMG_0235.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cH73isNliAE/TbDa2Yh40CI/AAAAAAAAC94/G5xkqYzDlCI/s1600/IMG_0236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-cH73isNliAE/TbDa2Yh40CI/AAAAAAAAC94/G5xkqYzDlCI/s400/IMG_0236.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bRrBdm4Fnxo/TbDa4AlcvRI/AAAAAAAAC98/eCZ0a7hXOJg/s1600/IMG_0237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-bRrBdm4Fnxo/TbDa4AlcvRI/AAAAAAAAC98/eCZ0a7hXOJg/s400/IMG_0237.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--C80OL1GrUQ/TbDa5e1ivXI/AAAAAAAAC-A/J_9_3EOY8uo/s1600/IMG_0238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/--C80OL1GrUQ/TbDa5e1ivXI/AAAAAAAAC-A/J_9_3EOY8uo/s400/IMG_0238.JPG" width="400" /></a></div>There's not a lot that's sexy about pate. It's a whole lot of ground up ingredients, pressed into some sort of a mould or a terrine if you're lucky. But if you put them on some sourdough toast with a bit of good mustard and a little cornichon, and you've got yourself a special treat.<br />
<br />
The pate de campagne came from a <a href="http://www.cheeseslave.com/2009/04/28/pate-de-campagne-or-country-pate/">recipe posted by Cheeseslave</a>, modified only in that I added a bit more salt (oak-smoked, at that) and that I made it with a meat grinder rather than a food processor. The mushroom pate, however, was modified more greatly, and the recipe is here:<br />
<br />
<b>Mushroom Pate</b> (adapted from a <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/wild-mushroom-pate-recipe/index.html">recipe by Emeril Lagasse</a>)<br />
<br />
3 tablespoons unsalted butter<br />
1/2 cup finely chopped shallots<br />
2 teaspoons minced garlic<br />
20 oz mixed mushrooms (shiitake, portabello, etc.), wiped clean and coarsely chopped<br />
1/2 cup dry white wine<br />
1 1/2 teaspoons fresh thyme<br />
1 teaspoon salt oak-smoked salt<br />
1/4 teaspoon freshly ground black pepper<br />
3 tablespoons chopped fresh parsley leaves<br />
1 teaspoon truffle<a class="crosslink" debug="552 558" href="http://www.foodterms.com/encyclopedia/truffle/index.html" onclick="s_objectID="http://www.foodterms.com/encyclopedia/truffle/index.html_1";return
this.s_oc?this.s_oc(e):true"></a> oil<br />
8 ounces softened goat cheese <!--concordance-end--> <br />
<br />
<br />
In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes. Add the mushrooms and cook, stirring, until wilted and starting to brown. Add the wine, thyme, salt, and pepper, and cook, stirring, until the wine is nearly all evaporated, 5 minutes. Add the parsley and truffle oil and cook for 30 seconds.<br />
<br />
Let cool till it's cool enough to handle, because the next step is messy. Grind through a meat grinder. Stir in the goat cheese until well combined. Then grind through the finer plate of the meat grinder. Transfer to a decorative ramekin or bowl, cover, and refrigerate until set, 3 to 4 hours. Unmould by gently sliding a knife between the pate and the sides of the bowl and transfer to a plate.</div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com4tag:blogger.com,1999:blog-29315955.post-37746376784988089502011-04-21T18:13:00.000-07:002011-04-21T18:13:24.594-07:00Spreading some Sunshine on a cloudy day<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: inherit;"><span style="font-size: small;"><span id="internal-source-marker_0.2905028833876101" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">As they say, for every cloud, there is a silver lining. The cloud of my out-of-commission-Speakeasy-Kitchen arrived with an opportunity to be in the New Belgium Brewing Company’s Tastemaker program.*</span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></span></div><div style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></span></div><div style="font-family: inherit;"><a href="http://3.bp.blogspot.com/-E-K5KVxk33M/TbDURa9excI/AAAAAAAAC9k/8ZvwViUSbpI/s1600/IMG_0253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-jvR2D2T4xTM/TbDT4LKQq6I/AAAAAAAAC9g/mirFPw7gu1g/s400/IMG_0248.JPG" width="400" /></a><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></span><br />
<span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I’d been stealing opportunities to cook in friends’ kitchens across the continent, but I found myself with some tasty New Belgium brews and running out of kitchens to impose upon. Not to worry though -- one of my favorite things to do with beer (other than drinking it) is to <a href="http://www.speakeasykitchen.com/2008_11_01_archive.html">shove a can of it up a chicken’s butt</a></span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> and that can be done outdoors on a grill, no kitchen required.</span></span><br />
<a href="http://3.bp.blogspot.com/-E-K5KVxk33M/TbDURa9excI/AAAAAAAAC9k/8ZvwViUSbpI/s1600/IMG_0253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-pBDCT_PUrn0/TbDUruhwX7I/AAAAAAAAC9o/YFHg5kRaYnw/s400/IMG_0269.jpg" width="300" /></a><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></span><br />
<span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Ordinarily, I wouldn’t try it with anything other than the stray can of pilsner that occasionally shows up at our house. I use something with a mild flavor that doesn’t impart much more than its moisture to the chicken. But since New Belgium was buying*, I figured, “What the heck?” </span><br />
</span><a href="http://3.bp.blogspot.com/-E-K5KVxk33M/TbDURa9excI/AAAAAAAAC9k/8ZvwViUSbpI/s1600/IMG_0253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-E-K5KVxk33M/TbDURa9excI/AAAAAAAAC9k/8ZvwViUSbpI/s400/IMG_0253.jpg" width="300" /></a><br />
<span style="font-size: small;"> <span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Yes, that’s right. New Belgium beers come in a can. And they are mighty delicious, I might add.</span></span><br />
<br />
<span style="font-size: small;"> <span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">According to <a href="http://www.newbelgium.com/beer/detail.aspx?id=b6d60cce-6eea-4ef9-a300-0a46e8ce5100">New Belgium</a></span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">, its Sunshine wheat beer is “a great beer for trouncing thirst.” Not a bad way to impart moisture to chicken. But it gets better than that. The flavor profile includes coriander and orange peel tartness, “settling nicely into a tranquil sea of apple and honey tones.” Well then, what better way to part the clouds than with a little Sunshine? I consulted the <a href="http://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400">Flavor Bible</a></span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> and decided to pair the beer up with some spices on my beer can chicken.</span><br />
</span></div><div style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-8kt_ekVZ2gM/TbDU8XPNLVI/AAAAAAAAC9s/tPIh1lcwExE/s1600/IMG_0270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-8kt_ekVZ2gM/TbDU8XPNLVI/AAAAAAAAC9s/tPIh1lcwExE/s400/IMG_0270.JPG" width="400" /></a></div><span style="font-size: small;"><b>Sunshine Wheat Beer Can Chicken</b></span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">Whole 3 lb chicken</span></div><div style="font-family: inherit;"><span style="font-size: small;">1 can New Belgium Sunshine wheat beer<b> </b></span> <span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">2 tsp oak-smoked salt<br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span>1/2 tsp powdered ginger</span></div><div style="font-family: inherit;"><span style="font-size: small;">1/2 tsp coriander</span></div><div style="font-family: inherit;"><span style="font-size: small;">1/2 tsp cumin</span></div><div style="font-family: inherit;"></div><div style="font-family: inherit;"><span style="font-size: small;">1/2 tsp granulated onion</span></div><div style="font-family: inherit;"><span style="font-size: small;">1/4 tsp granulated garlic</span></div><div style="font-family: inherit;"><span style="font-size: small;">1/4 tsp allspice<br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></span></div><div style="font-family: inherit;"><span style="font-size: small;">1/4 tsp chili powder</span></div><div style="font-family: inherit;"><span style="font-size: small;"></span></div><div style="font-family: inherit;"><span style="font-size: small;"></span></div><div style="font-family: inherit;"><span style="font-size: small;"></span></div><div style="font-family: inherit;"><span style="font-size: small;"></span></div><div style="font-family: inherit;"><span style="font-size: small;"></span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">Preheat grill to 450 degrees F. Rinse and pat dry the chicken. Put all the spices into a small bowl and mix well. </span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">Open up a can of Sunshine and pour out half. I recommend pouring it into your stomach.</span></div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">Rub 1/4 of the spices into the interior cavity of the chicken. Rub the rest all over the skin. Shove the can up the chicken's butt. Prop the chicken wings up so it has an satisfied air about it while it sits on the can. Set it on the grill where it is not sitting directly over flames, drop the lid on the grill, and let it cook till a meat thermometer reads 170 degrees, about 30-40 minutes. Carefully remove the chicken from the grill and let it rest. The internal temperature will continue to rise while the outside cools. The outside cooling is a critical step -- it's hard to grip a can of beer to pull it out of a cooked chicken butt when it's full of steaming beer. Remove can, carve chicken, and let the sun shine in.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YSvEaYDhGXA/TbDVLvQrRKI/AAAAAAAAC9w/8SDNHjiNkbc/s1600/IMG_0276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-YSvEaYDhGXA/TbDVLvQrRKI/AAAAAAAAC9w/8SDNHjiNkbc/s400/IMG_0276.jpg" width="300" /></a></div><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">*As part of this Tastemaker program (through Foodbuzz), I received a stipend to make this meal possible.</span></span></div></div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com3tag:blogger.com,1999:blog-29315955.post-58821671560755129492011-03-30T18:53:00.000-07:002011-03-30T18:53:26.156-07:00Kitchen hiatus<div dir="ltr" style="text-align: left;" trbidi="on">I'm grouchy.<br />
<br />
Not only am I working private practice hours these days, but my kitchen has been out of commission for longer than I can take. What started as a simple flooring job morphed into analysis-paralysis over the choice of cabinetry. And now we're over a week away from being able to make a decision and 4 weeks away from delivery of cabinets. And my inability to cook anything has made me grouchy.<br />
<br />
<br />
I'm going to Washington, D.C. this weekend and staying with friends. Hopefully someone there will want a home cooked meal.<br />
<br />
<br />
</div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com5tag:blogger.com,1999:blog-29315955.post-56702050444141873262011-02-27T08:48:00.000-08:002011-02-27T08:48:43.714-08:00The unfortunate timing of 5280 Week.<div dir="ltr" style="text-align: left;" trbidi="on">It started so innocently. All I wanted was to put in a few inexpensive finishing touches -- additional lighting, polished floors, and plumbing the second sink. Mr. Rose installed recessed lighting while I was out of town for a <a href="http://www.speakeasykitchen.com/2011/02/cheddar-and-chive-biscuits-are-divine.html">girls weekend getaway</a>. He got to plumbing the second sink and I stopped him -- why not finish the floors first? There's a layer of oak under here somewhere. We just have to unveil it and polish it... right?<br />
<br />
So we got to work and started tearing away at the vinyl sheeting. Then the second layer of vinyl sheeting. Then the particle board subfloor. Then the second layer of subfloor... you see where this is going. Then we got to the linoleum-asbestos tile, which was glued down to the oak. We're not people who are prone to panic about a material as inert as asbestos, but it quickly became apparent that in order to get to the oak, we'd have to <i>free</i> the asbestos by sanding it off. We had industrial dust masks that were made for asbestos remediation. And we had already taped off the kitchen from the rest of the house to prevent the dust from getting everywhere. But I just didn't want the oak (which wasn't even the first and original layer of floor) that badly.<br />
<br />
Which meant that we had to put in new flooring. We'd had some plans, off in the distant future, to replace the cabinets. But there was no time like the present, as long as we were re-doing the floors. We moved decisively, ripping out the cabinets and tearing the floor down to the joists, until all that was left was a 14' x 24' box with an wavy bottom surface, or no bottom surface at all. Mr. Rose ingeniously went to the cellar under the kitchen and jacked up several areas under the floor. And now, we're finally ready to lay down a subfloor.<br />
<br />
Here we are, two weeks after embarking on a flooring adventure, with the entire contents of our kitchen spilled out into the dining room and living room. Kitchen cabinets have not yet been ordered, so they are no less than 8-10 weeks away. I thought this blog would subsist on restaurant reviews for a while.<br />
<br />
But, it's Restaurant Week, known in Mile-High City as 5280 Week. During 5280 Week, all of Denver's best restaurants are putting out a mediocre three-course meal for two people for $52.80, served by over-extended waitstaff who likely also despise Restaurant Week (which unfortunately spans two weeks) as much as I do. It's not fair to review a restaurant on Restaurant Week. Everyone's reviews are bound to be <i>merde</i> (my last Restaurant Week dinner was at Bistro Vendome, where dinner for 2 took 3 hours because our waiter nowhere to be found, but when he did show up, he arrived with cold, overcooked, albeit delicious, cod, and because we ordered off the 5280 menu, dinner came to $130). This was bad timing indeed.<br />
<br />
So. I need a new plan while I am <i>sans cuisine</i>. Now soliciting kitchens. If you have an under-utilized kitchen in Denver, perhaps you could give me a call and I'll come over and cook, eh?</div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com5tag:blogger.com,1999:blog-29315955.post-7739857365417907392011-02-15T23:25:00.000-08:002011-02-15T23:25:33.131-08:00Cheddar and chive biscuits are divine.<div dir="ltr" style="text-align: left;" trbidi="on">Please don't write me off as a blogger because I can't remember to take pictures. Please forgive me for being a chef first, eater second, blogger third, and photographer last!<br />
<br />
I was invited to J&M's cabin for a girls' weekend getaway last weekend and we had a blast, drinking wine and eating cheese, while cooking. I made these awesome biscuits that rose as tall as they were big around in diameter -- no small feat, considering the cabin was at over 9,400 ft -- high-altitude baking at its finest! They were cheddar and chive biscuits and they were divine.<br />
<br />
Here's the recipe (in exchange for forgiveness):<br />
<br />
<b>Cheddar Chive Biscuits</b><br />
<b>(makes about 24)</b><b> </b><br />
2 c. all-purpose flour<br />
3 tsp baking powder<br />
1/4 tsp baking soda<br />
3/4 tsp fine sea salt<br />
2 tbsp shortening<br />
2 tbsp butter<br />
1/2 c. coarsely grated sharp English cheddar<br />
1/2 c. finely chopped chives<br />
1 c. cold milk<br />
<br />
Preheat oven to 450 degrees F. In a medium bowl, combine flour, baking powder, baking soda, and salt. Mix well. With fingertips, rub the shortening and butter into the flour mixture until it's crumbly. Mix in the cheddar and chives. Gradually stir in the milk. The mixture will become a sticky ball. Turn the ball out onto a well-floured surface. Flatten out the dough and fold the dough it over onto itself a couple of times, using just enough flour so it doesn't stick. Press the dough out to a flat sheet about 3/4" thick. Cut the biscuits out with a 1-1/2" or 2" cutter (I used a champagne flute because that's all we had at the cabin -- that's how J rolls) and place the biscuits onto a cookie sheet with 1/2" between them -- just enough space so they don't touch. Reform remaining dough into another 3/4" thick sheet, working the dough as little as possible (so the biscuits from the second sheet will rise as well as the first). Bake till the biscuits are tall and just barely golden on top, about 15 minutes.<br />
</div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com11tag:blogger.com,1999:blog-29315955.post-50810480318371282052011-02-09T06:47:00.000-08:002011-02-09T06:47:25.043-08:00Cooking is my therapy<div dir="ltr" style="text-align: left;" trbidi="on">I'd be lying if I said that it doesn't bother me that I've been an infrequent blogger lately. It's partly the fact that I am a doer by nature, and not-doing makes me uneasy. It's also partly the fact that I've been doing a lot of other things instead that are less fun, namely day-job, day-job, and day-job. And then there's the fact that my blogging activity is directly correlated with the amount of cooking I'm doing, which means I haven't done much. I won't bore you with the details, but it's taken a toll on my sanity. I just haven't been feeling like myself -- I've been so cantankerous that I recently hissed "Boo!" to my secretary and he screamed like a girl. I threw back my head and cackled wickedly.<br />
<br />
<div style="text-align: center;">psy-cho-sis (si-ko-sis): </div><div style="text-align: center;">A severe mental disorder, with or without organic damage, </div><div style="text-align: center;">characterized by derangement of personality and </div><div style="text-align: center;">loss of contact with reality and </div><div style="text-align: center;">causing deterioration of normal social functioning.</div><br />
So, with my sanity hanging by a thread, I invited a friend over, rolled up my sleeves, and went back to the therapy that cured my chef's block: Indian food. Old habits die hard -- no photography. But I had start from my roots. Just getting my hands, tools, and appliances dirty were a good start. The end result was a tasty haleem (lamb and lentil stew -- I used a recipe off Saveur that turned out to be quite bland and I had to go to heroic efforts to rescue it), saag paneer (there's something extremely therapeutic about curdling milk and turning it into cheese), and a pseudo-tandoori chicken (not bad considering I didn't have a tandoor oven). I started to feel a little better.<br />
<br />
Three days later, I got a bigger dose of therapy. Some friends, we'll call them the RBergs, brought over Susur Lee's cookbook, <a href="http://www.amazon.com/Susur-Culinary-Life-Lee/dp/1580087302">Susur: A Culinary Life</a>. The book comes in two volumes that are bound together in a unique double-binding. The first volume talks all about techniques (or something... I never really looked at it) and contains some "basic" mini-recipes that Susur uses as part of whole recipes contained in the second volume. The recipes in the second volume were accompanied by photographs of fantastical food, assembled so that looked akin to sci-fi-Chinese-food-meets-molecular-gastronomy, even where the cooking methods employed were mostly traditional. RBerg and I laughed at how inaccessible the recipes were. Then, we picked the three recipes that contained the least obscure-sounding ingredients, and set off on a quest to find them.<br />
<br />
We returned to the Speakeasy Kitchen feeling pretty triumphant. We hit 4 different stores for the ingredients, substituting only the licorice powder with ground star anise because we just didn't feel like going to the apothecary across town. With the cookbook open before us, it seemed that we may have bitten off more than we could chew by attempting three recipes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TVKhrHwAPnI/AAAAAAAAC70/y5Ta35ZImkk/s1600/IMG_0124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TVKhrHwAPnI/AAAAAAAAC70/y5Ta35ZImkk/s400/IMG_0124.JPG" width="400" /></a></div><b>I mean, it was just sheer, mad chaos in here.</b> Little bowls of partially mixed ingredients, 18 piles of perfectly<b></b> julienned vegetables, and hot, scalding lobster juice splashed all over the place.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_05NIeh1OvrI/TVKis_aJZtI/AAAAAAAAC78/9vQx6vXWMXE/s1600/IMG_0125.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/_05NIeh1OvrI/TVKis_aJZtI/AAAAAAAAC78/9vQx6vXWMXE/s400/IMG_0125.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster with junk in her eye. I harvested her roe for garnish in a later dish.</td></tr>
</tbody></table>But before too long, my instincts kicked in, and before I knew it, we were straying from Susur's instructions.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TVKi4Ltog5I/AAAAAAAAC8A/rguZaZgFU0k/s1600/IMG_0130.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TVKi4Ltog5I/AAAAAAAAC8A/rguZaZgFU0k/s400/IMG_0130.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eighteen varieties of vegetables julienned to perfection, all in one bowl. We had to drive through a blizzard all over God's winter wonderland to get them.</td></tr>
</tbody></table>For instance, Susur doesn't know squat about how to make spinach pasta. Or mayonnaise.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_05NIeh1OvrI/TVKifarNiNI/AAAAAAAAC74/zFWOuAJ6MEY/s1600/IMG_0138.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/_05NIeh1OvrI/TVKifarNiNI/AAAAAAAAC74/zFWOuAJ6MEY/s400/IMG_0138.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm so good at making pasta that I've made pasta my bitch.</td></tr>
</tbody></table>And he certainly doesn't care about the distinction between paprikas. Or chorizos. And he uses ridiculous things as "garnish," like lobster.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_05NIeh1OvrI/TVKjoXiLioI/AAAAAAAAC8E/bGl2JJV5OKs/s1600/IMG_0133.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/_05NIeh1OvrI/TVKjoXiLioI/AAAAAAAAC8E/bGl2JJV5OKs/s400/IMG_0133.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some kind of lobster, clam, and chorizo chowder with some lump of something under an oven-dried tomato that took 2 hrs in my convection oven (not 50 minutes in a conventional oven, as described in Susur's instructions) to dry.</td></tr>
</tbody></table>There was a glaring and unforgivable absence of salt, stingy use of some flavor-imparting ingredients (like fermented black beans), and failure to appreciate how other ingredients could be used more efficiently (like saffron). Yeah, that's right, Susie. I'm calling you out. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_05NIeh1OvrI/TVKlLd3NFEI/AAAAAAAAC8I/bwO2fFmwR84/s1600/IMG_0148.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/_05NIeh1OvrI/TVKlLd3NFEI/AAAAAAAAC8I/bwO2fFmwR84/s400/IMG_0148.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salad with, you guessed it, 18 different vegetables and quail eggs on spinach noodles, dressed with a spicy black bean dressing. Refreshing, yummy, and not bland, thanks to our discerning adjustments to the recipe.</td></tr>
</tbody></table><br />
But these errors and omissions did not go unnoticed or uncorrected. I reached down deep and I made it all better. It was like Susur's ludicrous recipes were a culinary case study into insanity that was reflective of my my non-culinary-driven insanity. It was an opportunity to sort out my head, heart, and soul.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TVKmyJ2F9OI/AAAAAAAAC8M/ZiJsYhO6Ew8/s1600/IMG_0151.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TVKmyJ2F9OI/AAAAAAAAC8M/ZiJsYhO6Ew8/s400/IMG_0151.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretty much everything used in this recipe was a "garnish." Lobster salad, garnished with saffron mayonnaise, fried lotus root, radish sprouts, chorizo, and a lobster claw.</td></tr>
</tbody></table><br />
It's a good thing I got one big cooking project out of my system because Mr. Rose has embarked on a massive kitchen renovation project... On the one hand, these are some much-needed improvements. On the other hand, it means the doctor is out. If I show up at your doorstep wielding a spatula and a crazed look in my eyes, don't panic. Just step aside, show me to your kitchen, and let me saute something. I'll be back to normal in no time.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_05NIeh1OvrI/TVKogAYMvmI/AAAAAAAAC8Q/wBCNCdaJ89w/s1600/Photo+99.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_05NIeh1OvrI/TVKogAYMvmI/AAAAAAAAC8Q/wBCNCdaJ89w/s400/Photo+99.jpg" width="400" /></a></div></div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com5tag:blogger.com,1999:blog-29315955.post-3817201709353152992011-01-16T11:46:00.000-08:002011-01-16T12:02:40.589-08:00Lasagna = LoveNothing says love like the long process of making a lasagna. The chopping of vegetables, grinding of meats, mixing of herbs, long stewing of sauce, rolling of dough, boiling sheets of pasta, ginger handling of hot boiled sheets of pasta that you pray won't stick, swift and deft arrangement of cheeses to get a little bit of every variety in every bite. Oh yes. To make lasagna is to proclaim your love. Not that there aren't other ways to express love, but lasagna is the exclamation point to "I love you!"<br />
<br />
Most nights, I give Mr. Rose the option of having whatever he wants for dinner. As we head home from work on weeknights, or when I wake up on weekends, knowing that I have a few hours for a bigger production, I always ask what he wants. In reality, he doesn't actually get anything he wants, because sometimes the ingredients aren't readily available; sometimes I'm just not in the mood to make it. But I always ask, for conversation sake and to make him at least *feel* like he gets to make that decision.<br />
<br />
Several nights in the last few weeks, Mr. Rose requested lasagna. Of the meaty variety. Night after night, I declined, gently nudging him to something less time-consuming or less-fattening. But one can only deny a loved one of lasagna for so long before said loved one has wandered over to the Olive Garden at lunch for a big heap of carb-laden mediocrity.<br />
<br />
So I rolled up my sleeves one Wednesday night and got to work. None of it, with the exception of the part where I parboiled pasta, was all that difficult.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_05NIeh1OvrI/TTNJopUzVsI/AAAAAAAAC7Q/0lyEJGCw2v8/s1600/IMG_0069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_05NIeh1OvrI/TTNJopUzVsI/AAAAAAAAC7Q/0lyEJGCw2v8/s400/IMG_0069.jpg" width="400" /></a></div><br />
Sauce, so long as one has plenty of good ingredients, is forgiving. Because you're going to be stewing it for a couple of hours, you can just keep adjusting the flavor as necessary. I'd been reserving two tins of tomatoes, imported from Italy, for this sort of occasion. Add some chopped onions, carrots, celery, herbs, ground pork, and beef and you've got yourself a party.<br />
<br />
Pasta dough has become quite easy, though I still find it to be a bit of a challenge to make perfectly rectangular sheets for the lasagna pan. With linguine, no one has to know that it's coming in random lengths, and probably no one notices that the edge pieces aren't quite rectilinear. But rolling pasta has become therapeutic for me, so it was actually quite nice to work the dough so meticulously. It's amazing that pasta dough, when raw, is so easy to handle, but then becomes so finicky when boiled. You have to handle it gingerly or it tears, but you have to move quickly because it's both (a) burning your hands, and (b) threatening to permanently stick to itself or its neighbors.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TTNJ0Egf5OI/AAAAAAAAC7U/BmL8Bfchhn0/s1600/IMG_0071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TTNJ0Egf5OI/AAAAAAAAC7U/BmL8Bfchhn0/s400/IMG_0071.jpg" width="400" /></a></div><br />
Last, but certainly not least, was the cheese. I used three varieties: romano, mozzarella, and ricotta. I managed to spread an even and tidy layer between each layer of pasta and sauce, and reserve some for the top. The lasagna baked with beautifully browned cheesiness. No, I didn't make any of those cheeses from scratch -- it was, after all, a weeknight. I think I got just enough love in there for a Wednesday.<br />
<br />
Happy Anniversary, Mr. Rose.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TTNKAwoQgCI/AAAAAAAAC7Y/uyFZGUvTYu0/s1600/IMG_0070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TTNKAwoQgCI/AAAAAAAAC7Y/uyFZGUvTYu0/s400/IMG_0070.jpg" width="400" /></a></div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com11tag:blogger.com,1999:blog-29315955.post-6928336629076298492011-01-09T21:49:00.000-08:002011-01-09T21:49:05.910-08:00Wabi-sabi<a href="http://en.wikipedia.org/wiki/Wabi-sabi"><b>Wabi-sabi</b> </a><span style="font-weight: normal;">(<span class="t_nihongo_kanji" lang="ja">侘寂</span><span class="t_nihongo_help noprint"><sup><a href="http://en.wikipedia.org/wiki/Help:Installing_Japanese_character_sets" title="Help:Installing Japanese character sets"><span class="t_nihongo_icon" style="color: #0000ee; font: bold 80% sans-serif; padding: 0pt 0.1em; text-decoration: none;"></span></a></sup></span>)</span> represents a comprehensive Japanese world view or aesthetic centered on the acceptance of transience. The aesthetic is sometimes described as one of beauty that is "incomplete, impermanent, and imperfect." It's kind of an on-going theme here.<br />
<br />
<u>Incomplete</u>: I'd had a few posts that never quite got done, including a review of the Savory Spice Shop's holiday party at Colt & Gray (I'll get to it eventually, but here's a plot spoiler: Colt & Gray rocks). <br />
<br />
<u>Impermanent</u>: I get fleeting moments of inspiration (and energy) to kick off a Speakeasy Kitchen in Denver. <br />
<br />
<u>Imperfect</u>: I occasionally get pretty far off perfection, which causes me to steer in a different direction.<br />
<br />
Take, for example, the macaroon. I found a recipe with detailed instructions for what sounded like a heavenly little treat. <a href="http://www.bonappetit.com/recipes/2011/01/french_macaroons_with_raspberry_rose_buttercream">French macaroons with raspberry-rose buttercream frosting</a>. I've often heard that macaroons <i>seem </i>harder than they actually are. I'm here to say that's not really true. <br />
<br />
I had tidy, but imprecise, little rows of macaroon batter, piped out of a gallon freezer ziplock baggie because I don't own a pastry bag. I was proud of my ingenuity. The batter was slightly drippy as the recipe had warned it would be. It flowed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_05NIeh1OvrI/TSqQNwczhyI/AAAAAAAAC6s/1Nm6o8P1H7k/s1600/IMG_0075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_05NIeh1OvrI/TSqQNwczhyI/AAAAAAAAC6s/1Nm6o8P1H7k/s400/IMG_0075.jpg" width="400" /></a></div><br />
And it flowed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TSqTFKU5JVI/AAAAAAAAC6w/xZNAYHl1NnA/s1600/IMG_0078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TSqTFKU5JVI/AAAAAAAAC6w/xZNAYHl1NnA/s400/IMG_0078.jpg" width="400" /></a></div><br />
Except when it burnt. (Imperfect.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_05NIeh1OvrI/TSqTOS3SwnI/AAAAAAAAC60/lebudUWPCgY/s1600/IMG_0077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_05NIeh1OvrI/TSqTOS3SwnI/AAAAAAAAC60/lebudUWPCgY/s400/IMG_0077.jpg" width="400" /></a></div><br />
This was my second attempt at macaroons and it came out worse than the first. I felt as hollow inside as this crisp-skinned one. "They'll be a great crunchy treat that I can dip in my coffee tomorrow," said Mr. Rose in his most consoling tone. But that wasn't going to work for dessert for a bunch of lawyers and judges whom I'd be feeding tomorrow night. (Incomplete.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_05NIeh1OvrI/TSqThmaNDkI/AAAAAAAAC68/ohgK9FZv6Nc/s1600/IMG_0080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_05NIeh1OvrI/TSqThmaNDkI/AAAAAAAAC68/ohgK9FZv6Nc/s400/IMG_0080.jpg" width="400" /></a></div><br />
"You make good rice pudding," offered Mr. Rose.<br />
<br />
And so I went back to the pantry to cobble something altogether different. (Impermanent!) It would be a dessert I couldn't mess up at this late hour. I made a lavender-lemon rice pudding.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TSqX7Hk9vaI/AAAAAAAAC7A/fDx_-QLynpA/s1600/IMG_0082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TSqX7Hk9vaI/AAAAAAAAC7A/fDx_-QLynpA/s400/IMG_0082.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div>I sewed a little pouch full of lavender and dropped it into the pot.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TSqYJNxBf4I/AAAAAAAAC7E/toNs97jenno/s1600/IMG_0084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TSqYJNxBf4I/AAAAAAAAC7E/toNs97jenno/s400/IMG_0084.jpg" width="400" /></a></div><br />
I felt a lot more comfortable improvising in this way than I was with full instructions for the macaroons. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_05NIeh1OvrI/TSqaLVPCduI/AAAAAAAAC7M/QRjHXo1wgU0/s1600/IMG_0088_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_05NIeh1OvrI/TSqaLVPCduI/AAAAAAAAC7M/QRjHXo1wgU0/s400/IMG_0088_2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
It was more Englishy than the Frenchy dessert I'd planned, but it's a dessert that will compliment the rest of the menu and that the judges will hopefully enjoy anyway. Sometimes you just have to go with the flow, and when the wabi goes too sabi, it's time to switch gears. <br />
<br />
It's a beautiful thing.speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com5tag:blogger.com,1999:blog-29315955.post-71163732407610274812010-12-21T19:41:00.000-08:002010-12-21T19:41:47.959-08:00The truth about shortbreadI've done significantly more cooking in the years since I left private practice to have a better lifestyle. I went from studying and disassembling recipes to making up my own. Take, for example, linguine puttanesca. My first puttanesca (c. summer of 2003) was made using a no-cook recipe out of <a href="http://www.epicurious.com/recipes/food/views/Linguine-with-Puttanesca-Sauce-108393">Gourmet magazine</a> and I followed it to the tee, right down to the 1 lb box of dried linguine. I was in my last year of law school and worked full time as an engineering analyst doing patent prosecution at a D.C. law firm. The recipe was a quickie, promising a zesty bowl of linguine with puttanesca in just 30 minutes.<br />
<br />
I still find puttanesca to be an easy sauce to throw together, though I cook it now, without a recipe and the contents often vary. I also roll out fresh linguine which, if I have leftover dough from a previous night, takes about as long to roll out as it does to boil a pot of water. People tell me I'm crazy to go to such lengths for a bowl of pasta, but I've become convinced that nothing is all that difficult to make. I've dispelled more than one myth about the difficulty of preparing food for mysef, from European items like <a href="http://speakeasykitchen.blogspot.com/2010/08/gorgeous-mushroom-ravioli.html">ravioli</a> and <a href="http://speakeasykitchen.blogspot.com/2010/08/orange-supper-club-lucky-duck-aftermath.html">canard a l'orange</a> to Asian dishes like <a href="http://speakeasykitchen.blogspot.com/2010/10/continuing-on-theme-stuffed-tofu.html">stuffed tofu</a> and <a href="http://speakeasykitchen.blogspot.com/2010/11/indian-inspiration.html">matar paneer</a>. And I've discounted my inability to bake cakes and cookies as attributable to my inattention to detail to things like how many cups of flour vs. how many cups of sugar go into them, or my tendency to forget that something's in the oven (out of sight, out of mind!).<br />
<br />
Well, at a holiday party last week, I found myself nibbling on a shortbread cookie and wishing I could bake my own. My friend Jenny tells me "Shortbread's easy. All you have to do is mix flour, sugar and butter, and VOILA! Shortbread." So I decided that the instructions were simple enough that I figured I could pull myself together long enough to keep count of the cups of flour vs. cups of sugar and just give these "easy" treats a try.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TRFkSCpk3BI/AAAAAAAAC6A/jHQ56-otZE0/s1600/IMG_0013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TRFkSCpk3BI/AAAAAAAAC6A/jHQ56-otZE0/s400/IMG_0013.jpg" width="400" /></a></div><br />
Now, I'm not going to call Jenny a liar (that title is typically reserved for politicians and select members of the Colorado bar). But I will say that she left out a few details. For one thing, shortbread is not quick and easy as 1-2-3. The dough needs to chill. Twice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TRFlf6U265I/AAAAAAAAC6M/YX9O28hYJaI/s1600/IMG_0012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TRFlf6U265I/AAAAAAAAC6M/YX9O28hYJaI/s400/IMG_0012.jpg" width="400" /></a></div><br />
And the dough does not particularly "come together" like they suggest in some of the recipes I've seen (Ahem, <a href="http://www.foodnetwork.com/recipes/ina-garten/shortbread-hearts-recipe/index.html">Contessa</a> and <a href="http://www.joyofbaking.com/shortbreads/shortbreadcookies.html">Joy</a>, I'm referring to you). It just stays crumbly, especially after you chill it. Both times.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_05NIeh1OvrI/TRFlfPs5mEI/AAAAAAAAC6E/yp9TeRiwUik/s1600/IMG_0010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_05NIeh1OvrI/TRFlfPs5mEI/AAAAAAAAC6E/yp9TeRiwUik/s400/IMG_0010.jpg" width="400" /></a></div><br />
And I must admit that I couldn't entirely help myself. I fell back into my old habits and managed to not follow the recipe. I misread what kind of sugar I was supposed to use, and then I mixed up the quantities between Contessa's and Joy's recipes. And I sacrificed one batch in the oven. That said, I still managed to make perfect shortbread cookies and sandwich them around some homemade dulce de leche with a recipe I borrowed from <a href="http://www.davidlebovitz.com/2005/11/dulce-de-lechec/">David Lebovitz</a>. The result was akin to the <a href="http://speakeasykitchen.blogspot.com/2010/12/happy-place-san-francisco.html">alfajores</a> I'd had in San Francisco a couple of weeks ago.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_05NIeh1OvrI/TRFlhUALXxI/AAAAAAAAC6c/YSFtkHPQeR8/s1600/IMG_0017_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_05NIeh1OvrI/TRFlhUALXxI/AAAAAAAAC6c/YSFtkHPQeR8/s400/IMG_0017_2.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In hindsight the trials and tribulations of shortbread aren't that bad. But there are a few warnings I could have had in any of the instructions I'd received or recipes I'd read. And I've got to believe that I'm not the first person to have figured out an easier way to roll out the dough. Here, I'll attempt to give you a recipe with <i>complete</i> instructions and a few tips on how to make shortbread that you won't find anywhere else.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Shortbread cookies</b></div><div class="separator" style="clear: both; text-align: left;">Makes about 40 3-inch diameter cookies</div><div class="separator" style="clear: both; text-align: left;">1 3/4 c butter, slightly warmer than room temperature but not quite goopy</div><div class="separator" style="clear: both; text-align: left;">1 c powdered sugar + more for sprinkling (you must have the cornstarch content)</div><div class="separator" style="clear: both; text-align: left;">1 tsp vanilla extract </div><div class="separator" style="clear: both; text-align: left;">3 1/2 c flour</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp kosher salt</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350 degrees. In a large bowl, beat butter and 1 cup powdered sugar until smooth. Add vanilla extract and mix well. In a separate bowl, mix flour and salt. Add flour mixture to butter and mix well. It will make a crumbly mixture and it won't really come together, but make sure the ingredients are well-mixed. Pour the crumbly mixture onto a clean surface and separate them into two lumps. Gather up each lump into a ball and set the ball onto a piece of cling wrap. Flatten the ball into a disk, wrap tightly, and chill for 30 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Prepare baking sheets by placing a piece of parchment on each one. Take the dough out of the fridge and roll it out to a disk about 1/4" thick. It will still be crumbly and it is easier to roll out if you do it between two sheets of cling wrap. Cut the disk with a cookie cutter and place on the prepared baking sheet. Chill cookies for 10 minutes, then bake for 10 minutes, till cookies are barely golden.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Dust with powdered sugar. To send a message to someone that you really care, put a tablespoon of dulce de leche between two cookies before you dust them with powdered sugar. To smite your enemy, give a powdered sugar cookie to them while they're wearing dark colored clothing.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And there it is, the truth, the whole truth, and nothing but the truth about shortbread.</div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com6tag:blogger.com,1999:blog-29315955.post-48968890445433176462010-12-19T09:37:00.000-08:002010-12-19T09:43:23.988-08:00Moules et frites are finger foods<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"></div><div class="separator" style="clear: both;">I love going out to eat with friends and sharing the meal, family style. Everyone picks something, then we pass the plates around, so everyone gets to try a little bit. And I'm pretty willing to try just about anything on anyone's menu... except for the mussels. They're just such so easy to make. Still, I let my dining companions order them if they wish, and rarely explain why I never do. I also never partake in this order because I believe they're finger food, so it might leave fellow diners aghast to see how I eat them.</div><br />
<div class="" style="clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_05NIeh1OvrI/TQb-83gF3eI/AAAAAAAAC5w/sc7DfUnvziE/s1600/P1010590.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_05NIeh1OvrI/TQb-83gF3eI/AAAAAAAAC5w/sc7DfUnvziE/s400/P1010590.jpg" width="400" /></a></div><br />
Now and again, I host a moules et frites night and, in my home, mussels are finger foods. Fellow diners are not required to eat them the way I do, but they certainly can't be embarrassed by it. Nevertheless, I always manage to convert a few people to my method* because it's nifty, and who doesn't like eating with their hands now and then?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TQb-9BSqUNI/AAAAAAAAC50/TuvygsPmckc/s1600/P1010591.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TQb-9BSqUNI/AAAAAAAAC50/TuvygsPmckc/s400/P1010591.jpg" width="400" /></a></div><br />
When using my method, I get a little exercise for my mussel muscles. Lightly gripping the shell with my first two fingers and thumb, I snap the two sides of one shell together like mini-tongs to deftly extract the tender meat out of another shell. If there are veggies in the preparation, then the shell-tongs work well for eating those as well. Then, to drink the broth left in the bottom of the bowl (assuming it hasn't already been sopped up with bread or french fries), I separate my mini-tongs into two separate little soup spoons and drink the broth from the shell. Slurping is optional.<br />
<br />
As to the ease of preparing these succulent treats, in the time it takes to fry one basket of thickly cut frites, you can steam enough mussels for four. Here's how:</div><br />
<b>Steamed mussels</b><br />
(serves 4)<br />
4 lbs mussels (if you're friendly with your fish monger, he might pick out the heavier ones for you)<br />
2 tbsp extra virgin olive oil <br />
1 medium onion, thinly sliced<br />
2 red/orange/green peppers, thinly sliced.<br />
3-4 sprigs each of thyme, basil, parsley <br />
3/4 c. Belgian ale (or other tasty liquid. See details below.)<br />
lemon wedges (optional)<br />
<br />
<br />
If you haven't got beer on hand, white wine or a mixture of water and liquor (I've even tried vermouth) will do in a pinch. If you're not the drinking type, chicken or vegetable broth will also work.<br />
Prepare the mussels by scrubbing them under cold water and debearding them. Rinse and set aside in a colander to drain.<br />
<br />
In a large, heavy pot, heat the oil over high heat. Saute the onions till tender, about 4-6 minutes. Add the peppers and saute for 2 minutes. Meanwhile, tie the herbs together with some kitchen twine to make a bouquet garni. Toss the bouquet garni into the pot and stir around for 10 seconds. Working quickly, pour the mussels into the pot, pour the beer over the mussels, and drop the lid on the pot. Let it steam for 5-7 minutes, depending on how hot your burner is and how heavy your pot is (hotter burner/heavier pot 5 minutes, cooler burner/lighter pot 7 minutes). Resist the urge to open the lid to check on it before 5 minutes. The mussels need to steam continuously to open up nice and wide. If this is your first time, open the lid just enough to take a peek and see if the mussels are all open. If they're not, drop the lid back on and let steam for another minute or two. When the time's up, open the lid, take in the fragrance, and give them a stir. Serve, sans une fourchette. Some people like lemon wedges for their mussels. I just use them to help clean my fingertips.<br />
<br />
<div class="separator" style="clear: both; text-align: left;">* I owe "my method" to a Belgian friend, Lesly, who taught me how to do it years ago in Washington, D.C. at my own moules et frites night.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com1tag:blogger.com,1999:blog-29315955.post-90896191992034580792010-12-14T18:25:00.000-08:002010-12-14T18:25:31.284-08:00What to do with a quail egg if you manage to sneak it past TSA<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">When I was in San Francisco, I marveled over the panoply of foods one could find throughout the city. Including varieties of eggs I'd never seen before -- and I've been around the world a bit. I shared with my sister and my twin (two different people) that I had recently discovered (and rejoiced) a place to buy quail eggs in Denver. Confused by the chaos in the kitchen, my twin asked, "How are you gonna get the quail eggs past the TSA?" Forgetting that I had the quail eggs in my kitchen in Denver and wouldn't need to bring them on the plane with me, my sister followed on with "Do raw eggs count as liquids?" Which then begged the question, "How many quail eggs fit in a 3.0 oz container?"</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TQb-mbTu1_I/AAAAAAAAC5M/j9VfipPu5cA/s1600/P1010568.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TQb-mbTu1_I/AAAAAAAAC5M/j9VfipPu5cA/s400/P1010568.jpg" width="400" /></a></div><br />
Setting aside these profound questions, my sister wanted to know, "What do you do with a quail egg even if you manage to sneak it past the TSA?" Well, Lucky Duck, here's your answer: fry it and place it, like a crown, on some fish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_05NIeh1OvrI/TQb-m8tepaI/AAAAAAAAC5Q/3PlN9XzKiq8/s1600/P1010569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_05NIeh1OvrI/TQb-m8tepaI/AAAAAAAAC5Q/3PlN9XzKiq8/s400/P1010569.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">As long as it takes to preheat the oven and roast some fish is all it takes to do that. I've been known to serve <a href="http://speakeasykitchen.blogspot.com/2010/06/egg-and-fish.html">egg with fish</a> before, because I love the combination. So when I got my hot little hands on the quail eggs, I had to see if they'd give me the same joy. They did.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here's exactly what you do with a couple of quail eggs if you manage to sneak them past the TSA.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_05NIeh1OvrI/TQb-pHCX_8I/AAAAAAAAC5k/ItG0xhB1xFw/s1600/P1010574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TQb-po2meMI/AAAAAAAAC5o/JEB3LKCK6z4/s1600/P1010575.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TQb-po2meMI/AAAAAAAAC5o/JEB3LKCK6z4/s400/P1010575.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;"><br />
<b>Quail Eggs, Spinach, and Sea Bass</b></div><div class="separator" style="clear: both; text-align: left;">(serves 2)<b></b></div><div class="separator" style="clear: both; text-align: left;">2 quail eggs</div><div class="separator" style="clear: both; text-align: left;">3 tbsp extra virgin olive oil</div><div class="separator" style="clear: both; text-align: left;">2/3 lb fillet of sea bass, cut in two</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">1 small shallot, minced</div><div class="separator" style="clear: both; text-align: left;">1 tsp dill, minced</div><div class="separator" style="clear: both; text-align: left;">1 tsp chives, minced</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp parsley leaves, minced</div><div class="separator" style="clear: both; text-align: left;"> 1 bunch spinach, washed and trimmed</div><div class="separator" style="clear: both; text-align: left;">1 clove garlic</div><div class="separator" style="clear: both; text-align: left;">salt and pepper, to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 400 degrees. Sprinkle salt and pepper on both sides of fish. In a small bowl, mix shallot, dill, chives, and parsley. Coat salt with the herb mixture. Set the fish in a baking dish and drizzle 1 tbsp extra virgin olive oil over the fillets. Roast for 10-15 minutes, depending on the thickness of the fish (though, as Joe Bastianich once told me, "Sea bass is the most forgiving fish" so you need not worry incessantly about overcooking it).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">About 5 minutes before the fish needs to come out of the oven, saute the garlic in one tbsp olive oil for 1 minute. Saute spinach till just wilted, about 2-3 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a small frying pan, heat the last tbsp olive oil over medium-high heat. Drop the quail eggs in and fry till the whites become opaque.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Set the fish on the plate, topping each fillet with wilted spinach, and a fried quail egg. Drizzle with the juices from the fish pan. Salt and pepper to taste.</div>speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com3tag:blogger.com,1999:blog-29315955.post-60349132149704563142010-12-13T21:10:00.000-08:002010-12-13T21:10:33.718-08:00Encouraging the fast food world to bring us better friesAbout four years ago, I heard a piece on NPR wherein the NPR journalist attempted, but failed, to create a stir by interviewing a Sierra Club muckety-muck about Walmart's green initatives. Everyone (who can afford to shop elsewhere) likes to get moralistic about how Walmart doesn't treat its workers very well and Walmart buys from manufacturers that use child labor and Walmart is killing the environment and Walmart eats babies. <br />
<br />
So when Walmart said, "Look everyone, we're implementing green initiatives," everyone was skeptical. Said NPR journalist called up said Sierra Club muckety-muck for comment. The woman at Sierra Club surprised us all by saying, "Well, great! Let's encourage their commitment to corporate greening by spending some money there." The rationale was that irrespective of whether Walmart's green initiatives were motivated purely by their desire to stop harming the environment or for marketing purposes, it was important to encourage their green initiatives with our pocketbooks, so that they would continue to engage in them. If we doubt their green efforts, then they have no motivation to engage at all.<br />
<br />
That point stuck with me. I think about my consumer power often, when it comes to shopping, eating, and spending money in any way. And so, when Foodbuzz was offering gift certificates for Wendy's new natural cut fries, I was skeptical, because as a supposed foodie, I'm supposed to snub fast food joints. But then I thought, "Sure, why not? If fast food joints start making better fries, I should partake." I signed up, and as part of the Foodbuzz Tastemaker Program, I received two gift cards for Wendy's and I headed out to try these fries. It also didn't hurt that there was a chance to win $500 for participating. [Pick me, please.]<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_05NIeh1OvrI/TQb6HPmvv4I/AAAAAAAAC5E/TJKYa0bKx-A/s1600/P1010587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_05NIeh1OvrI/TQb6HPmvv4I/AAAAAAAAC5E/TJKYa0bKx-A/s400/P1010587.jpg" width="400" /></a></div><br />
Last Friday night, I stopped in at a Wendy's and ordered a small natural cut fry with sea salt. Sure enough, Wendy's was serving up fries with the skin still intact (my favorite kind) and they actually tasted like potatoes in the very first bite. I wouldn't say that they were at all comparable to frites of steak et frites or moules et frites, but they were definitely a step up from your standard fast food fries.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_05NIeh1OvrI/TQb4JDH0gOI/AAAAAAAAC5A/DGV7RzJj2uE/s1600/P1010589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_05NIeh1OvrI/TQb4JDH0gOI/AAAAAAAAC5A/DGV7RzJj2uE/s400/P1010589.jpg" width="400" /></a></div><br />
Since I've been comparing them to some sort of fine food, I'll share with you Mr. Rose's take, when I brought him to a Wendy's two days later. "When you dip these fries in a Frosty, the salty and sweet is kind of like that melon-prosciutto carpaccio thing you get at fancy restaurants."<br />
<br />
Note to Wendy's: I don't, personally, think your fries and Frosty combo rises to the level of melon-prosciutto carpaccio, but I like the fact that your fries taste like potatoes. And thanks for the gift card. Mr. Rose will be back to taste test your fries dipped in all your other menu offerings.speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com0tag:blogger.com,1999:blog-29315955.post-85628374967003778972010-12-13T20:21:00.000-08:002010-12-13T20:21:00.103-08:00Happy Place: San FranciscoI love Colorado, the state that I call home. Colorado's been good to me. In fact, I've been known to say "<a href="http://www.steamboat.com/">Steamboat Springs</a> is my happy place" for the fact that there's perfect champagne powder blanket over that quaint ski town. I've also been known to say "<a href="http://littlemanicecream.com/">The Little Man</a> is my happy place" for the fact that it's a giant milk can, lit up at night, that dispenses the smoothest, creamiest ice cream on a hot summer night. So it's true. I actually have many happy places. But they're not limited to Colorado. There's also a special place in my heart for San Francisco, California. <br />
<br />
What's not to love about San Francisco? You can't spit without hitting a farmer's market. A <i>good</i> farmer's market. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TQOhB1TjKSI/AAAAAAAAC2U/Z4K4NlPgN7E/s1600/P1010520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TQOhB1TjKSI/AAAAAAAAC2U/Z4K4NlPgN7E/s400/P1010520.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Persimmons, dangling form a rope.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_05NIeh1OvrI/TQOhD_FjSII/AAAAAAAAC2s/d-f7_ILjm6c/s1600/P1010527.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/_05NIeh1OvrI/TQOhD_FjSII/AAAAAAAAC2s/d-f7_ILjm6c/s400/P1010527.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried figs, apricots, and cherries of several varieties.</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_05NIeh1OvrI/TQOhF8LTvpI/AAAAAAAAC3A/XFUqqzkKSmA/s1600/P1010532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_05NIeh1OvrI/TQOhF8LTvpI/AAAAAAAAC3A/XFUqqzkKSmA/s400/P1010532.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TQOhFB1fsWI/AAAAAAAAC24/teCAjU63ajI/s1600/P1010530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TQOhFB1fsWI/AAAAAAAAC24/teCAjU63ajI/s400/P1010530.jpg" width="400" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_05NIeh1OvrI/TQOhGq28sYI/AAAAAAAAC3I/YK-vq4iyzX4/s1600/P1010534.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/_05NIeh1OvrI/TQOhGq28sYI/AAAAAAAAC3I/YK-vq4iyzX4/s400/P1010534.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alfajores, aka The Most Delicious Cookie I Have Ever Eaten, South American shortbread cookies sandwiching dulce de leche and dusted with confectioners sugar. Get some. http://www.saborsur.com/</td></tr>
</tbody></table>And the live entertainment at the farmer's market can't be beat.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TQOhHvj_B1I/AAAAAAAAC3U/Zgp2Gygqhuo/s1600/P1010537.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TQOhHvj_B1I/AAAAAAAAC3U/Zgp2Gygqhuo/s400/P1010537.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One-man band.</td></tr>
</tbody></table>And the seafood is cheap. Dirt cheap.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_05NIeh1OvrI/TQOhJ78wthI/AAAAAAAAC3s/rUlXm5LDTeM/s1600/P1010543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_05NIeh1OvrI/TQOhJ78wthI/AAAAAAAAC3s/rUlXm5LDTeM/s400/P1010543.jpg" width="400" /></a></div><br />
So I went out for a quick visit to see my sister, who lives there (lucky duck). It was a short weekend trip, so every minute counted. She indulged me by letting me pause to touch, smell, and photograph every single bit of food that crossed our paths. Case in point: street tacos off a truck. In this case, we also stopped to taste.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TQOhKKwWlrI/AAAAAAAAC3w/eT51_pkGG2A/s1600/P1010544.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TQOhKKwWlrI/AAAAAAAAC3w/eT51_pkGG2A/s400/P1010544.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not that we don't also have these in Colorado, but this time it was a family experience.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TQOhKlFn5VI/AAAAAAAAC30/_8fEy6z03DU/s1600/P1010545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"> <a href="http://3.bp.blogspot.com/_05NIeh1OvrI/TQOhK6vYMzI/AAAAAAAAC34/1Ssf8BPCKMs/s1600/P1010546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_05NIeh1OvrI/TQOhK6vYMzI/AAAAAAAAC34/1Ssf8BPCKMs/s400/P1010546.jpg" width="400" /></a></div><br />
Lucky Duck isn't an intrepid cook, but she's more adept in the kitchen than she thinks she is. In just a couple of hours, we'd whipped up a mighty fine dinner, with the last minute assistance/company of my MasterChef twin, <a href="http://www.lawyerloveslunch.com/">Azmina</a>, who is much better at remembering to photograph food than I am.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_05NIeh1OvrI/TQOhNM1rHhI/AAAAAAAAC4Q/kK3ZEo1pDuo/s1600/P1010552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_05NIeh1OvrI/TQOhNM1rHhI/AAAAAAAAC4Q/kK3ZEo1pDuo/s400/P1010552.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I took full advantage of the fresh produce and seafood Lucky Duck and I came across throughout the day. We had roasted dungeoness crabs, seafood risotto, and some fresh bread, among other tasty treats for dinner.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_05NIeh1OvrI/TQOhMNc1YwI/AAAAAAAAC4I/YfV_ztaJ7Fw/s1600/P1010550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_05NIeh1OvrI/TQOhMNc1YwI/AAAAAAAAC4I/YfV_ztaJ7Fw/s400/P1010550.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_05NIeh1OvrI/TQOhQFs1fQI/AAAAAAAAC4o/PBLFE9jfdSs/s1600/P1010558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_05NIeh1OvrI/TQOhQFs1fQI/AAAAAAAAC4o/PBLFE9jfdSs/s400/P1010558.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_05NIeh1OvrI/TQOhL6rm_tI/AAAAAAAAC4E/oN-g8Ttcvmw/s1600/P1010549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_05NIeh1OvrI/TQOhL6rm_tI/AAAAAAAAC4E/oN-g8Ttcvmw/s400/P1010549.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>It was quite a feast, and none of it was all that hard. If you want to see recipes, post a comment below and tell me what you want to see and I'll post a recipe in the near future, complete with more photos and instructions for the yumminess pictured above. (You, too, can eat like we did, though you'll have to provide your own lively dinner conversation and sassy dinner company.) <br />
<br />
It's only been a week, but I already miss hanging out with Lucky Duck and Azmina. San Francisco is my happy place. There. I said it. "San Francisco is my happy place" for the fact that there's good food <i>and</i> good company in abundance there.speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com5tag:blogger.com,1999:blog-29315955.post-42242168839171006112010-12-02T19:35:00.000-08:002010-12-02T19:35:27.191-08:00What to do if it rains British and you have duck confit on handMr. Rose has an old friend, a British fella, who showed up to our wedding on about 2 days notice. Let's call him Mr. B, fitting for a British fella. Mr. B showed up in Colorado once again this week, this time with about 1 whole week's notice. Make no mistake; we absolutely adore his surprise visits. To me, they're just shy of drinking a glass of champagne and finding a diamond ring at the bottom of it. Completely surprising and delightful, the memory of his surprise visits will always be galvanized in my memory. And this time, he brought the Missus and the Junior.<br />
<br />
I took a day off work to hang with the B's and brought them to some of my favorite sites around Denver. First and foremost, breakfast burritos from <a href="http://maps.google.com/maps/place?um=1&hl=en&biw=1440&bih=690&ie=UTF-8&q=las+casitas+denver&fb=1&gl=us&hq=las+casitas&hnear=Denver,+CO&cid=16587516703250707763">Las Casitas</a> and coffee from <a href="http://www.commongroundscoffeehouse.com/">Common Grounds</a>. Then, Westminster dog park with my own girls. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_05NIeh1OvrI/TPhfQ__-6EI/AAAAAAAAC1s/WeaO11UBIEQ/s1600/P1010486.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/_05NIeh1OvrI/TPhfQ__-6EI/AAAAAAAAC1s/WeaO11UBIEQ/s400/P1010486.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mrs. B, Junior in background, Margo Frances in foreground</td></tr>
</tbody></table>It was a solid day of touring, stopping only to feed Junior some leftover pasta and bolognese (pasta made with the help of my newly acquired Kitchenaid).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_05NIeh1OvrI/TPhgqnY-BAI/AAAAAAAAC1w/j8JBOeifjCQ/s1600/P1010504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_05NIeh1OvrI/TPhgqnY-BAI/AAAAAAAAC1w/j8JBOeifjCQ/s400/P1010504.jpg" width="400" /></a></div><br />
By the time we got back to Chez Rose, it was about time for the Roses and the B's to eat as well. Here's the quickie menu:<br />
Artisinal boule and butter with truffle oil (thanks Kitchenaid)<br />
French lentils and duck confit<br />
<a href="http://happycakesdenver.com/">Happy Cakes</a><br />
<br />
I could go on about the butter and truffles, mycophile and proud owner of a new Kitchenaid that I am. But this isn't the time. I'm here to rave about the duck confit and the delicious meal that can be whipped together when it's raining Brits and it's time to eat. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_05NIeh1OvrI/TPhjuge5njI/AAAAAAAAC10/oJ4SF1ihXms/s1600/P1010519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_05NIeh1OvrI/TPhjuge5njI/AAAAAAAAC10/oJ4SF1ihXms/s400/P1010519.jpg" width="400" /></a></div><br />
This meal made me realize that, about a month from now, when I'm making a list of new year's resolutions, keeping duck confit in my freezer needs to be on that list. Here's why I'm excited... here's the recipe:<br />
<br />
<b>French Lentils and Duck Confit</b><br />
(Serves 4)<b> </b><br />
1.5 c puy or french green lentils<br />
2 c poultry stock<br />
1 tbsp extra virgin olive oil <br />
1 carrot, finely diced<br />
1/2 rib celery, finely diced<br />
1/2 small onion, finely chopped<br />
2 sprigs fresh thyme<br />
1 bay leaf<br />
1 tsp kosher salt<br />
4 confit duck legs, room temperature<br />
4 tbsp duck fat<br />
1 tsp sel de gris <br />
ground black pepper to taste<br />
<br />
<br />
Preheat oven to 400 degrees. Heat oil in a medium sauce pan over medium-high heat. Saute onion, carrot, and celery until tender, about 3-4 minutes. Add lentils, stock, thyme, bay leaf, kosher salt, and 4 cups of water. Bring to a boil, then lower heat to a simmer. Let simmer, stirring occasionally, till lentils are tender, about 20-25 minutes. Drain and set aside in a bowl.<br />
<br />
In a cast iron skillet, heat 2 tbsp duck fat over high heat. Place the confit legs in the skillet, skin side down. Sear till the skin gets brown, about 2 minutes. Flip the legs over, then place in the oven. Let the legs roast till lightly browned and fully heated through, about 7 minutes. Meanwhile, heat remaining 2 tbsp duck fat in a medium sauce pan over medium heat. Saute lentils till re-heated. Add sel de gris and stir. <br />
<br />
Serve duck legs on a small heap of lentils. speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com1tag:blogger.com,1999:blog-29315955.post-57993733603493935582010-11-28T18:06:00.000-08:002010-11-28T18:06:16.761-08:00Euclid Hall: Better than Martini Ranch.When we first moved to Denver as an unmarried couple a few years ago, Mr. Rose and I still fancied ourselves as young and hip and would find ourselves roaming around downtown on weekends, looking for a hot spot to cut some rug. We stumbled upon a very cool space that just didn't live up to expectation on 14th between Market and Larmier, Martini Ranch.<br />
<br />
It was filled with young women with bleached blonde hair, wearing barely more than bikinis, tottering around in impossibly high heels, gyrating as seductively as they could for the crowd of men, young and old, who stood on the sidelines, watching intently, tottering drunkenly, and, perhaps, wishing they had enough rhythm to join the ladies on the dance floor. It was a sad, sad place, but everyone there seemed content. For the price of a double, the bartender would always pour a triple, and every person that entered Martini Ranch could reliably expect to exit with permanent hearing damage and promises of a serious hangover the next morning.<br />
<br />
Eventually, Martini Ranch shuttered its doors. Perhaps the business model of pouring triples for the price of a double at a seedy dive bar dressed up as an exclusive night club was not sustainable. I don't know. I'm not in the business. And, I am apparently old and judgmental about these places and the people who frequent them anyway.<br />
<br />
But then, Euclid Hall came along and filled the void that Martini Ranch had left in the Larimer Square-ish location. Touted as one of the best new restaurants in Denver by <a href="http://www.5280.com/magazine/2010/12/best-new-restaurants">5280 Magazine</a>, I was pretty excited when Skywalker suggested that we try it on Saturday night. This time, I remembered my camera.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_05NIeh1OvrI/TPKciASt6mI/AAAAAAAAC1M/RGgOveq1UGo/s1600/P1010461.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_05NIeh1OvrI/TPKciASt6mI/AAAAAAAAC1M/RGgOveq1UGo/s400/P1010461.jpg" width="400" /></a></div>We had a drink at the bar next to the open kitchen while we waited for a table. From my crowded perch at the bar, I could see plates waiting to be picked up by servers. It was a very exciting place to be. I didn't see anything thrilling pass from kitchen to bar, but it was still exciting to be there amid the action.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_05NIeh1OvrI/TPKczRLhmpI/AAAAAAAAC1Q/8WeP1y7fnY0/s1600/P1010462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_05NIeh1OvrI/TPKczRLhmpI/AAAAAAAAC1Q/8WeP1y7fnY0/s400/P1010462.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="http://3.bp.blogspot.com/_05NIeh1OvrI/TPKcz2I-YjI/AAAAAAAAC1U/h_lAfC8Z_tc/s1600/P1010463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_05NIeh1OvrI/TPKcz2I-YjI/AAAAAAAAC1U/h_lAfC8Z_tc/s400/P1010463.jpg" width="400" /></a></div>We were seated at a cozy booth and spent a little time perusing the <a href="http://www.euclidhall.com/menus.html">menu</a>. I think it could best be placed in the new "gastropub" category of cuisines. My eyes quickly gravitated toward the <b style="font-weight: normal;">Crispy Buffalo-Style Pig Ears and Brulee Bone Marrow, probably because I'm Chinese, and Mr. Rose honed in on the Pickle Sampler. We added Fish N Chips to our order, upon the recommendation of our server, and Skywalker chimed in with an order of the Wild Mushroom Poutine.</b><br />
<br />
<b style="font-weight: normal;">The pig ears came first. This was my first disappointment of the evening. The little basket of pig ear strips had a mostly hearty crunch (they were, after all, deep-fried), but once my teeth made their way through the unseasoned batter, they met with a mush that I can only guess was the fatty skin of pig ears. Crunchy batter around a mushy nothingness... the overall effect was definitely not what I'd call crispy, which is surprising since pig ears naturally already have a bit of a satisfying crunchy mouth-feel. The buffalo sauce and ranch dressing a la carte were also underwhelming. Not sure how the brilliant idea of crispy buffalo pig ears went wrong, but it did.</b><br />
<b style="font-weight: normal;"> </b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TPLufJ6m1pI/AAAAAAAAC1Y/W71uv8IkC7U/s1600/P1010464.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TPLufJ6m1pI/AAAAAAAAC1Y/W71uv8IkC7U/s400/P1010464.jpg" width="400" /></a></div><br />
<b style="font-weight: normal;">Next up was the bruleed bone marrow. The portion of actual marrow was small, maybe a teaspoon. As with the pig ear batter, it was under-seasoned, but the marrow was rich enough that it was not entirely flat. The slivered onions and sweet sherry reduction hidden under the bone went a long way to helping this dish. Unfortunately, as the sherry reduction was hidden, I didn't discover it till the very end, when I was pushing the bone around the plate, wishing there were more than a diminutive bite of marrow in it.<br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_05NIeh1OvrI/TPLwJ2wiS4I/AAAAAAAAC1c/Ckp2guyY2qw/s1600/P1010471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_05NIeh1OvrI/TPLwJ2wiS4I/AAAAAAAAC1c/Ckp2guyY2qw/s400/P1010471.jpg" width="400" /></a></div><br />
The fish and chips were unremarkable. I expected there to be something amazing about this dish, since our server especially recommended it as a "definite must-have." True, it was perfectly cooked, but it's the least I'd expect considering the pedigree of Euclid Hall. Also true that it was served with a dark malt vinegar gastrique and lemon tarragon ailoi, but these sauces did not elevate the fish'n'chips to anything I would have called a "must-have." It seems our server had a way with hyperbole.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_05NIeh1OvrI/TPL3slZqOLI/AAAAAAAAC1k/U5DW1ST05SA/s1600/P1010472.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_05NIeh1OvrI/TPL3slZqOLI/AAAAAAAAC1k/U5DW1ST05SA/s400/P1010472.jpg" width="400" /></a></div><br />
In addition to being Chinese, I am also Canadian. And I went to school in Quebec. So it's difficult to pass up a poutine when I see it on a menu. Skywalker was a poutine virgin and I was thrilled to be present during the popping of another culinary cherry. But here's a poutine I wished we hadn't ordered. This poutine is the reason poutine has a bad reputation of being a foul sludge that clogs the arteries; actually, it's always been true that poutine will clog your arteries, but it's never a foul sludge. C'mon! It's french fries, cheese curds, and gravy! That screams delicious(!), not "foul sludge." But Euclid Hall managed to take it to that level. They were skimpy on the cheese, without enough to create the trail of melted cheese strings one expects as one pulls each french fry away from the pile. I could have overlooked this transgression if they'd gotten the gravy right. As a mycophile, I applaud the idea of making a mushroom gravy. But the "gravy" was a lumpy mushroom puree, a sorry failure in the execution of mushroom gravy. Don't just take my word for it. See the lumpy, amorphous tan blanket over a pile of fries below.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_05NIeh1OvrI/TPL3tCwIGyI/AAAAAAAAC1o/fPVWk7Yl3bQ/s1600/P1010473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_05NIeh1OvrI/TPL3tCwIGyI/AAAAAAAAC1o/fPVWk7Yl3bQ/s400/P1010473.jpg" width="400" /></a></div><br />
It's difficult to say that Euclid Hall was a negative dining experience because it truly did have a vibrant and inviting atmosphere. Couple that with the fact that it was created by one of Denver's favorite chef-restauranteurs -- we really wanted to love it. But it just didn't live up to the hype. <br />
<br />
Well, at least it's better than Martini Ranch.speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com3tag:blogger.com,1999:blog-29315955.post-75346318945868290732010-11-27T18:04:00.000-08:002010-11-27T18:04:45.410-08:00White bean, kale, and prosciutto soup<div class="separator" style="clear: both; text-align: left;">Since I had decided to avoid the post-Thanksgiving crowds on the ski slopes, we stayed in town and it didn't take me long to set into my old ways... finding entertainment in the kitchen. While Mr. Rose raked leaves in the yard, I investigated the fridge, garden, and pantry to see what we had. With little effort (I was able to make it while wholly engrossed in the This American Life podcast entitled "<a href="http://www.thisamericanlife.org/radio-archives/episode/389/frenemies">Frenemies</a>"), I put this soup together. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TPG3cEMlAsI/AAAAAAAAC00/iNuY8NeHLSw/s1600/P1010449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TPG3cEMlAsI/AAAAAAAAC00/iNuY8NeHLSw/s400/P1010449.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_05NIeh1OvrI/TPG3fI9dkSI/AAAAAAAAC04/sp87eoefWeY/s1600/P1010452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_05NIeh1OvrI/TPG3fI9dkSI/AAAAAAAAC04/sp87eoefWeY/s400/P1010452.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_05NIeh1OvrI/TPG4ALkBOwI/AAAAAAAAC1E/HMLL_uHylB0/s1600/P1010456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_05NIeh1OvrI/TPG4ALkBOwI/AAAAAAAAC1E/HMLL_uHylB0/s400/P1010456.jpg" width="400" /></a></div>If I'd had more than a cup of flour, I also would have made a dense crusty boule to serve with the soup. But my Kitchenaid has not yet shown up -- it is still sitting in the same UPS warehouse it's been in for the last 3 days -- so I didn't bother trekking out to get more flour. I say this like there was a blistering blizzard outside, but there wasn't. In fact, Mr. Rose probably got sunburn while raking leaves. I was just feeling lazy. It is, after all, Saturday.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_05NIeh1OvrI/TPG3woYUDJI/AAAAAAAAC1A/XzfWANsL18Y/s1600/P1010458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_05NIeh1OvrI/TPG3woYUDJI/AAAAAAAAC1A/XzfWANsL18Y/s400/P1010458.jpg" width="400" /></a></div>Well, here it is, my recipe for a tasty wintery soup, that can be made without much effort on a sunny autumn afternoon.<br />
<br />
<b>White bean, kale, and prosciutto soup</b><br />
<br />
1 lb dried cannellini beans<br />
3 tbsp extra virgin olive oil <br />
2 small onions, chopped<br />
6 large cloves, chopped <br />
3 tbsp chopped rosemary<br />
2 bay leaves<br />
12 oz thinly sliced prosciutto, cut into 1/4" wide strips<br />
1 small bunch kale, ribs removed and leaves torn into small pieces (about 3 packed cups)<br />
8 c chicken broth<br />
2 c water<br />
Salt and pepper to taste<br />
<br />
Rinse and pick over the beans in cold water. Put the beans into a medium pot and cover with 2" water. Bring to a boil over medium heat, then remove and set aside, covered. Let sit for 1 hr.<br />
<br />
Heat the oil in a large pot (mine was a 6 qt dutch oven) over medium-high heat. Saute the onions till tender, about 4-5 minutes. Add the garlic, rosemary, and bay leaves. Stir and cook for 1-2 minutes. Add the prosciutto, stir, and cook for 1-2 minutes. Add kale, chicken broth, and water. Bring to a boil, stirring occasionally to make sure the kale gets nice and wilted in there. Drain the beans and add them to the pot as well. Lower the heat to a simmer, drop a lid on the pot, and cook, stirring occasionally, till beans are tender, about 1 hr.speakeasy kitchenhttp://www.blogger.com/profile/10648931497490653146noreply@blogger.com5