How fast did the summer go? All summer long I have been cooking up a storm, taking photos, and well, not blogging. My MIA is driven by 1) time and 2) a new camera. Time is obvious, who has enough time in the day? But a new camera? Shouldn't that be a help? Well, my new camera requires me to learn a new way to download photos... this is a WIP!
But I digress, and let's talk corn. Is there anything better than summer corn? How do you cook your corn? In my family, we think we have THE way to cook corn, the Lichten way, taught to us years ago by the Thorps...
Shuck the corn, and get off as much/all the silk. Fill a large enough pot with cold water (leave room for the corn and milk - you'll see). Bring the water to a boil. Add the oorn, and bring back to a boil. On this second boil, add milk (any kind) like you would put milk in your coffee, cover the pot, turn off the heat, and let set anywhere from 10 minutes to hours... the corn will be so sweet - no need for butter... Enjoy!
Saturday, September 11, 2010
Sunday, July 25, 2010
Summer Grilling... skirt steak, roasted veggies, and crunchy baked potatoes
While I love to cook, I really love to be outside playing with my son and family. Especially at the beach in the summer, who wants to be inside cooking? Here is an easy and tasty way make a great dinner, while you play outside all day!
Today we picked up some skirt steak at Cromer's Montauk Market; looked beautiful, well as beautiful as raw meat can look I suppose. I seasoned it with some crushed garlic, 4 cloves, sea salt, and fresh ground pepper. Put it in a plastic bag and let it sit (in the fridge). Have you ever had skirt steak? It is one of my favorite cuts of meat... if it is made right, that is - otherwise you might as well be eating your shoe (meaning tough as leather, yuck!)
In another plastic bag I put sliced mushrooms (bought them from the store that way, easy), one sliced vidalia onion, 1 small yellow and 1 small green summer squash. Added a little Italian Dressing, and put in the fridge. (I usually make a little more than I need so I can make into another dish the next day)
And lastly, took some baking potatoes, washed them, poked them with a fork, rubbed them with a little olive oil, sea salt and fresh cracked black pepper, and wrapped them in tin foil. Put them on the grill and let them sit all day - I love them this way, the skin gets really crunchy. (I always make a few extra for the next day - split them in half, and put them on the grill - they crunch up great!)
Then I spent the day boogie boarding with my son - surf's up!
After a great day on the beach, we (meaning my husband) grilled the meat and the veggies to perfection! A delicious dinner!!! Enjoy!
(Photos to come... camera technical issues...)
Today we picked up some skirt steak at Cromer's Montauk Market; looked beautiful, well as beautiful as raw meat can look I suppose. I seasoned it with some crushed garlic, 4 cloves, sea salt, and fresh ground pepper. Put it in a plastic bag and let it sit (in the fridge). Have you ever had skirt steak? It is one of my favorite cuts of meat... if it is made right, that is - otherwise you might as well be eating your shoe (meaning tough as leather, yuck!)
In another plastic bag I put sliced mushrooms (bought them from the store that way, easy), one sliced vidalia onion, 1 small yellow and 1 small green summer squash. Added a little Italian Dressing, and put in the fridge. (I usually make a little more than I need so I can make into another dish the next day)
And lastly, took some baking potatoes, washed them, poked them with a fork, rubbed them with a little olive oil, sea salt and fresh cracked black pepper, and wrapped them in tin foil. Put them on the grill and let them sit all day - I love them this way, the skin gets really crunchy. (I always make a few extra for the next day - split them in half, and put them on the grill - they crunch up great!)
Then I spent the day boogie boarding with my son - surf's up!
After a great day on the beach, we (meaning my husband) grilled the meat and the veggies to perfection! A delicious dinner!!! Enjoy!
(Photos to come... camera technical issues...)
Extending the Weekend... Sunday Night Cocktails with Friends
Doesn't the summer seem to fly by, especially the weekends? One thing we have tried to do is something casual on a Sunday night to extend the weekend... tonight, cocktails (and a nosh of course) with the neighbors.
Soft cheese (Explorateur Triple Creme Cheese), Dalmatia Dried Fig Spread, baguette (to tear), and Pepperidge Farm Butterfly crackers (my son LOVES them!) We served a chilled a pinot grigio - so light, a little tingly on the tongue, perfect for a warm summer night. Actually, we ended up skipping dinner... or rather, this was dinner!
Enjoy!
Photos to come... promise!
Soft cheese (Explorateur Triple Creme Cheese), Dalmatia Dried Fig Spread, baguette (to tear), and Pepperidge Farm Butterfly crackers (my son LOVES them!) We served a chilled a pinot grigio - so light, a little tingly on the tongue, perfect for a warm summer night. Actually, we ended up skipping dinner... or rather, this was dinner!
Enjoy!
Photos to come... promise!
Saturday, July 17, 2010
Summer Night - Coffee Tauk and Gelato
Tonight we took a stroll into town, what a great way to end a summer day! Our aim was multipurpose... linger the day, get some fresh air, walk off some of our delicious dinner, and of course, to get some wonderful gelato at Coffee Tauk (the new, great, much needed coffee shop in Montauk. Get it? Coffee in Montauk, Coffee Tauk - hee hee, I crack myself up). If you are interested, you can find them on Facebook... they even have free wifi, which I made use of today when Cablevision was having issues... but I digress.
Back to tonights obsession, gelato. Did you know that gelato is healthier than ice cream? This totally shocked me... how could gelato, which tastes richer and creamier that high end ice cream be less fattening? Well, it is, and let me explain more. Ok, first I readily admit, an apple is a healthier option than both. But that isn't really the point... While neither gelato nor ice cream is a health food, gelato is better for two reasons: 1) less fat content and 2) less calories overall. And for me, a smaller serving of gelato is needed to satisfy me - so I think that is a third reason, if we are keeping count.
Back to tonights obsession, gelato. Did you know that gelato is healthier than ice cream? This totally shocked me... how could gelato, which tastes richer and creamier that high end ice cream be less fattening? Well, it is, and let me explain more. Ok, first I readily admit, an apple is a healthier option than both. But that isn't really the point... While neither gelato nor ice cream is a health food, gelato is better for two reasons: 1) less fat content and 2) less calories overall. And for me, a smaller serving of gelato is needed to satisfy me - so I think that is a third reason, if we are keeping count.
We were wildly successful in our stroll... we enjoyed our chocolate gelato sitting outside... another night in paradise!
(Photos to come....)
Wednesday, July 7, 2010
Roasted Veggies en Croute
This is a family and friend favorite... I love it because I use left over roasted veggies (any kind) some type of cheese (any that I have on hand - low fat mozzarella always a good choice), and Pepperidge Farm Frozen Puff Pastry (always have some on hand)... this can be used as a great side dish or as an appetizer...
Defrost Puff Pastry: I usually defrost one or two sheets.
Defrost Puff Pastry: I usually defrost one or two sheets.
Tuesday, July 6, 2010
4th of July Flag Dessert - FoodNetwork Inspired
This 4th of July my sister-in-law was reading The Food Network Magazine, and said, "I think we need this dessert".
Our inspiration: this months Food Network Magazine
This is the dessert I was aiming for...
I defrosted some Pepperidge Farm Puff Pastry. I thought, well I couldn't find the cups, so I would use the sheets. I would just roll them out and make cups.
Seems easy right... do you see my mistake before I write it? Puff Pastry... it didn't keep it forms, but that is ok.
Here are my "cups" of puff pastry - maybe I should have gone to another store to find the cups?
I just made the best of it... put the filling on top.
Drum roll.... ta da... a yummy puff pastry flag cake! Enjoy!
This is the dessert I was aiming for...
I defrosted some Pepperidge Farm Puff Pastry. I thought, well I couldn't find the cups, so I would use the sheets. I would just roll them out and make cups.
Seems easy right... do you see my mistake before I write it? Puff Pastry... it didn't keep it forms, but that is ok.
Here are my "cups" of puff pastry - maybe I should have gone to another store to find the cups?
I just made the best of it... put the filling on top.
Drum roll.... ta da... a yummy puff pastry flag cake! Enjoy!
It's summer -- it must be cobbler time
A few years ago I had the privilege of attending a baking class in NYC (wish I could remember the place). In order to be proper chefs (for a day), we were given aprons and classic chef hats.
Now that we looked the part, we were divided into groups given a recipe and assigned to a master chef.
My recipe was for a berry cobbler... hmmm, what is a cobbler? I don't think I have had one, much less made one. In this case it was a sweet dessert; berry filling put in a baking pan, then topped with an almost scone like topping, the key is that the topping is put on the filling by rounded tablespoon. This way the topping looks like a cobble stone road... well this is what our chef told us, and it sounded good to me.
We mixed, fruit and some other stuff together, then made the topping, assembled and baked. So amazing... In fact there was some topping left over and I took it home. Why not, right?
That night we had an impromptu dinner party, 4 couples in total, we all knew one couple but not all. Turns out we had a lot in common, and made quick friends. After a delicious dinner, I made a cobbler for dessert... it was a HUGE hit! Since that time, I have made cobblers on many occasions! ...
This July 3rd seemed like a good time as any to have a cobbler...
First the filling... using fresh summer fruit you can use half the sugar, also I use brown sugar instead of white processed sugar
Then the topping, I use half whole grain flower and half all purpose...
Pre bake... going into the oven
Out of the oven! Yummm!
Sunday, July 4, 2010
Mako Dinner
Saturday of 4th of July weekend, we are in Montauk, NY. There is a shark advisory this weekend from NJ to Maine (huh?) In fact, a 12' shark was seen close to shore just off Hither Hills the end of June (that is right by us). What to do? Make the best of it... called the local fish store, Gossman's (an institution in Montauk). Asked if they have any fresh, local mako. Yes, they do! Just caught this morning. Fish on (for dinner that is)!
My brother prepared the mako... one of his famous concocktions, lemon, wasabi, paprika, onion, garlic... could be more or less, not sure. But I do know it will be good! Then cover with foil; put in the bbq.
And drum roll please... ta da... cooked to perfection! Yumm!
(We even has some left over - the next day we made mako salad, think tuna salad but with mako. Added diced yellow pepper, red onion, and some taziki sauce (we were out of mayo). Served on some flat pretzel and other crackers. So great!)
The rest of the meal included salad...
roasted peppers,
and wine. What could be better?
(We even has some left over - the next day we made mako salad, think tuna salad but with mako. Added diced yellow pepper, red onion, and some taziki sauce (we were out of mayo). Served on some flat pretzel and other crackers. So great!)
The rest of the meal included salad...
roasted peppers,
and wine. What could be better?
Friday, July 2, 2010
Sustainable, crazy good food! Dinner at the Boathouse - Saugatuck Rowing Club, Westport, CT.
Happy 8th anniversary! A grown up night out (yeah, admit it, all the parents of young children out there know what I am talking about)... off to have dinner at the Boathouse at the Saugatuck Rowing Club... it's all new at the restaurant and it's now open to the public (club membership not required).
The Boathouse is definitely "crazy good food". Even better it is sustainable dining. Notice the fresh lobster and fluke from Montauk, NY (a fishing mecca) and veggies from Long Island (yes, really veggies do grow on Long Island, but they didn't specify a location).
We enjoyed a wonderful evening... a table outside, sun set, and a wonderful Côtes du Rhône (red) - let the meal begin.
Appetizers of roasted oysters and a market vegetable contorno (basically a vegetable salad) started us off in a good, light direction. Followed by chicken cooked 2 ways and homemade ravioli... We were enjoying ourselves so much and the food was so delicious we forgot to take pictures. (Sorry! Think this means we will have to go back, yes!)
Dessert was a homemade shortbread with blueberry compote topped with homemade vanilla ice cream.
And a tea pot to linger so the night wouldn't end, too quickly. Then off to home...
Appetizers of roasted oysters and a market vegetable contorno (basically a vegetable salad) started us off in a good, light direction. Followed by chicken cooked 2 ways and homemade ravioli... We were enjoying ourselves so much and the food was so delicious we forgot to take pictures. (Sorry! Think this means we will have to go back, yes!)
Dessert was a homemade shortbread with blueberry compote topped with homemade vanilla ice cream.
And a tea pot to linger so the night wouldn't end, too quickly. Then off to home... The Boathouse is "crazy good food", enjoy!
Wednesday, June 23, 2010
Misunderstood Meatloaf... try it stuffed
Why do so many people dislike meatloaf? Why is it so misunderstood? In fact, one day I said to my husband, "think I will make some meatloaf". He said, "I don't eat meatloaf, well, I do eat some meatloaf. It's just that the only meatloaf I eat is from a guy in Chinatown (NYC)". Really? This is what you want to tell me? You don't want to try my meatloaf because of a guy in Chinatown?
I concede, some meatloaf is very, very dry and inedible. But, not my meatloaf (if I do say so myself). I mean meatloaf, made the right way is delicious and can even be healthy (think turkey). It can also be something you made ahead of time... so it is convenient, and provides great left overs. So undaunted by what my husband said, I made meatloaf and he and my son LOVED it.
My roommate college Marigrace really deserves all the credit. She made the BEST stuffed meatloaf, and she was kind enough to teach me how to make it... Here is what I do:
Recipe:
1-3 pounds of meat (can be all turkey or can be a mixture of any of the following: turkey, pork, sirloin, and/or veal)
For each pound of meat add 1 egg
Then add seasoned bread crumbs (4C Italian flavor or Pepperidge Farm stuffing ground in a food processor)
Mix with your hands
Form the base of the meat loaf on a lined baking pan
Make a well in the base, line the well with cheese (low fat mozzarella) and any sauteed veggies (mushrooms, onions, spinach, shredded carrots, anything)
Put the rest of the meat on top, seal it shut so nothing leaks out during cooking
Cover the meatloaf with your favorite tomato sauce (I use Prego Mushroom)
Cook for 1 1/2 hrs at 350 degrees
Alternatives:
Meatloaf is versatile.
You can prepare in advance (all steps but cooking), put in fridge for one day.
I often cook 3 meatloaves at one time, eat one with the family and freeze the other two.
And don't forget the leftovers... yummm!
So this is my plea for you to try meatloaf again, for the first time... you'll be surprised. ENJOY!!!
I concede, some meatloaf is very, very dry and inedible. But, not my meatloaf (if I do say so myself). I mean meatloaf, made the right way is delicious and can even be healthy (think turkey). It can also be something you made ahead of time... so it is convenient, and provides great left overs. So undaunted by what my husband said, I made meatloaf and he and my son LOVED it.
My roommate college Marigrace really deserves all the credit. She made the BEST stuffed meatloaf, and she was kind enough to teach me how to make it... Here is what I do:
Recipe:
1-3 pounds of meat (can be all turkey or can be a mixture of any of the following: turkey, pork, sirloin, and/or veal)
For each pound of meat add 1 egg
Then add seasoned bread crumbs (4C Italian flavor or Pepperidge Farm stuffing ground in a food processor)
Mix with your hands
Form the base of the meat loaf on a lined baking pan
Make a well in the base, line the well with cheese (low fat mozzarella) and any sauteed veggies (mushrooms, onions, spinach, shredded carrots, anything)
Put the rest of the meat on top, seal it shut so nothing leaks out during cooking
Cover the meatloaf with your favorite tomato sauce (I use Prego Mushroom)
Cook for 1 1/2 hrs at 350 degrees
Alternatives:
Meatloaf is versatile.
You can prepare in advance (all steps but cooking), put in fridge for one day.
I often cook 3 meatloaves at one time, eat one with the family and freeze the other two.
And don't forget the leftovers... yummm!
So this is my plea for you to try meatloaf again, for the first time... you'll be surprised. ENJOY!!!
Sunday, June 20, 2010
A Father's Day fit for a King, err, a (great) Daddy
Father's Day... and a meal fit for a king, our king Daddy. I love celebrating Father's Day. Bill is an amazing father, he deserves more than just a day. For example, Bill flexes his schedule around our son. It isn't always easy, but he willingly does it. Recently our son graduated from speech classes (a great example of early intervention making a huge difference - I was and am a believer!) All those hours Bill waited for our son (no drop offs at speech), all the at home practicing for all of us. I think Bill also graduated that day. When we talked about how great our son is doing and how proud we are, he said, it was nice to see all the effort make a difference. Yes, Bill is a great dad. But I digress...
We thankfully started the day with everyone sleeping in (10:45); we had been up late the night before at the drive-in movie watching Toy Story 3 (yes really, so fun!) So thankfully, we had a quite morning. When our son did get up, he brought in cards for Daddy; cards he wrote himself this year! Then a present... and off to brunch.
Father and son at brunch at Cobb's Mill Inn.
A traditional inn; built in 1749.
After brunch, Daddy had free time, and my son and I went grocery shopping for a special dinner and the week. We made some of Dad's favorites for dinner, then prepared dinners for the rest of the week - more favorites.
Father's Day Menu:
Chicken parmesan (with sun-dried tomato and basil panko bread crumbs)
Whole grain pasta with sauce
Broccoli with a squeeze of fresh lemon juice
Chocolate pie (our son made this)
Watermelon smoothie
Review:
Our son said, "Can we have leftovers tomorrow? Don't take this to work tomorrow for lunch." I think that must mean it was yummy!
Pictures, process and comments
Chicken cutlets in my favorite cast iron pan. We bought this pan at a garage sale - $1.00. A great investment!
I think this step is all about 1) all the chicken pieces being the same thickness, 2) getting the pan to the right temp, so nothing burns, and 3) using light bread crumbs with tasty seasoning. I love these panko bread crumbs, found them at Stew Leonards, the world's largest dairy. If I don't have them, I use 4C Italian flavored bread crumbs or in a pinch Pepperidge Farm stuffing (just grind in a food processor). All of these give great flavor and texture.
"Layering and parming" the chicken cutlets. Once all in, 350 degrees for 30 minutes... comes out tender and wonderful.
"Come and get it." Our son reminded me, "it's a special dinner, we should have candles Mommy". Of course he is right, so candles it is!
Notice the water-mellon smoothie. I took watermelon that was about to go bad, lemon seltzer, and ice. Blended. It was so refreshing on a hot day!
And of course, chocolate pie for dessert, yummmm - worth the calories.
I think Bill had a happy Father's Day.
We thankfully started the day with everyone sleeping in (10:45); we had been up late the night before at the drive-in movie watching Toy Story 3 (yes really, so fun!) So thankfully, we had a quite morning. When our son did get up, he brought in cards for Daddy; cards he wrote himself this year! Then a present... and off to brunch.
Father and son at brunch at Cobb's Mill Inn.
A traditional inn; built in 1749.
After brunch, Daddy had free time, and my son and I went grocery shopping for a special dinner and the week. We made some of Dad's favorites for dinner, then prepared dinners for the rest of the week - more favorites.
Father's Day Menu:
Chicken parmesan (with sun-dried tomato and basil panko bread crumbs)
Whole grain pasta with sauce
Broccoli with a squeeze of fresh lemon juice
Chocolate pie (our son made this)
Watermelon smoothie
Review:
Our son said, "Can we have leftovers tomorrow? Don't take this to work tomorrow for lunch." I think that must mean it was yummy!
Pictures, process and comments
I think this step is all about 1) all the chicken pieces being the same thickness, 2) getting the pan to the right temp, so nothing burns, and 3) using light bread crumbs with tasty seasoning. I love these panko bread crumbs, found them at Stew Leonards, the world's largest dairy. If I don't have them, I use 4C Italian flavored bread crumbs or in a pinch Pepperidge Farm stuffing (just grind in a food processor). All of these give great flavor and texture.
"Layering and parming" the chicken cutlets. Once all in, 350 degrees for 30 minutes... comes out tender and wonderful.
"Come and get it." Our son reminded me, "it's a special dinner, we should have candles Mommy". Of course he is right, so candles it is!
Notice the water-mellon smoothie. I took watermelon that was about to go bad, lemon seltzer, and ice. Blended. It was so refreshing on a hot day!
And of course, chocolate pie for dessert, yummmm - worth the calories.
I think Bill had a happy Father's Day.
Wednesday, June 16, 2010
Today is the beginning...
Here goes... the start of my fun food blog; something I have thought about for a long time. So, welcome.
Perhaps not the best day to start as I don't have a brilliant food share, but I have an enjoyable evening to share. My son (5 yrs old) and I went to a friends house for a tie-dye party. Always a good time, even better this year b/c a friend who had recently moved away attended. After the party, a few of us stayed for whole grain, broccoli and meatball pizza (delivered). I felt a little guilty b/c my husband opted to work on our son's room. We (you that is a collective we, really means my DH has done the bulk of this project), are working on changing our son's room from a little kid's to a big boy's room. Out goes the light blue sailboats boarder and the baby artwork, in comes Spider Man, Monster Truck and Nascar. We let him pick the paint color and artwork. Guess what color he chose. "Sharp cheddar". How funny is that? I am a food blog writer (ok, that was an exaggeration), and he chose a color named after food. Hee, hee.
There it is, my first post, this is the beginning... more to come; more interesting, yummy to come.
Perhaps not the best day to start as I don't have a brilliant food share, but I have an enjoyable evening to share. My son (5 yrs old) and I went to a friends house for a tie-dye party. Always a good time, even better this year b/c a friend who had recently moved away attended. After the party, a few of us stayed for whole grain, broccoli and meatball pizza (delivered). I felt a little guilty b/c my husband opted to work on our son's room. We (you that is a collective we, really means my DH has done the bulk of this project), are working on changing our son's room from a little kid's to a big boy's room. Out goes the light blue sailboats boarder and the baby artwork, in comes Spider Man, Monster Truck and Nascar. We let him pick the paint color and artwork. Guess what color he chose. "Sharp cheddar". How funny is that? I am a food blog writer (ok, that was an exaggeration), and he chose a color named after food. Hee, hee.
There it is, my first post, this is the beginning... more to come; more interesting, yummy to come.
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