Labels: Italian cuisine
Done is good. But done well is so much f***in' bettah.
Labels: Italian cuisine
We made such a feast for Poker Night at the Seattle Po Fest. So much food that I had to make a video to get it all in. Joshua was responsible for the roasted brussel sprouts, sweet potato fries, and roasted lemon chicken. matt rocked the roasted red peppers. i braised and garlicked the arugula. there were olives, chesses, salamis, strawberries, blood oranges, figs, wine, wine, and wine. here, take a looky:
I know I am :) This is one of J's favorites - White Bean Soup with Bacon and Fennel
I burned the shit outta my finger making this today, but I think it was worth it. Nothing fancy, really, which is why it is perfect for making at lunchtime. Sautee zukes, onion, red & green pepper. When the onions begin to brown a little, add salt & pepp and a dash of red wine vinegar, lower heat and cover pan. Let them simmer and carmelize for a few minutes. While the veggies are cooking, brush two pieces of nice bread w/olive oil on one side. Smear inside with hummus (yes, both sides...this is important for stickage and delicious factor). Place done veggies on one side of bread and into pan. On top of veggies, put a few pieces of cheese ( i used vermont cheddar, completely ignoring my wisconsin roots). Place other piece of bread on top, and grill both sides of sammie. The hummus glue keeps it all together. Would have been great with a coke, but I had to settle for water (boo). I ate it with one hand, while the other throbbed in pain, the tips of two fingers covered in solarcaine and held in ice water. Poor me. But lucky you, if you make this sammie and don't hurt yourself doing so.
Apple Cinnamon Vanilla Smoothie
I admit that I stole this recipe from the Haymarket Cafe in Northampton, Mass. It was so good that when I took the first sip, I inadvertantly said aloud "holy shit!"... much to the embarrassment/entertainment of MZ and the barista. I think that's a compliment though, don't you? Anyhow, this is my version of the "What's Up, Doc?":
A good trick for asparagus. Grill or roast asparagus then drizzle with a vinaigrette made from extra virgin olive oil (Colavita is a good supermarket brand), fresh lemon zest and juice, black peppter, salt, and a bit of honey. Poach an egg and place on top. Finish with grated hard cheese. I used a pecorino romano here, but asiago, parmigiano, and so forth would work as well.
First of all, I can attest to the wonderful deliciousness of Lori's grilled asparagus. yumyumyum... (can't wait to hang with you guys summer-style on the porch so very soon!!!...)
okay, so for some grilling favorites. i'm not a pro at the grill (not really a pro anywhere, but esp not at the grill) and i admit a bit sheepishly that i like cheesy brats. i know, they're totally grody but i still like them. (i'm from
stick two red bell pepps on the grill and roast 'em 'til they're all burned on the outside. stick 'em in a plastic ziplock bag and let them sweat a little for about 10 minutes--this will help you get the skins off. peel off the blackened skins, tear open, de-seed, and cut in long strips. also onto the grill, throw eggplant slices drizzled w/olive oil (peeled and sliced about 1/4" thick). you may want to season those a bit--salt, pep, maybe grill seasoning, maybe a little cayenne, paprika... get yourself some good crusty baguette bread, or ciabatta, or your favorite sturdy roll, cut in half, and smear with a generous amount of spreadable goat cheese. when the grilling’s done, stack the bread with the peppers and eggplant and you’ve got yourself a knockout sandwich.
in other grilling news: the other night on emeril’s show, he was doing a grilled soup. well, you know what I mean, grilling the veggies for soup. it looked sooo good. grilled red bells, tomatoes, and red onions, then thown in a pot with water, chix stock, a little apple cider vinegar, a little sugar, some other stuff I can’t remember and then all hand-blended. he added cream and topped with some sort of French bacon. looked like a perfect summer soup. better hurry make it now before it gets all damn hot again.
Hey, the grilling season could not come fast enough for me - so glad it's here. I've just had a weekend full of sausages, burgers, etc., which I love, but that gets old fast.
ok, maybe this is really elementary and unsophisticated for a first post...but people, it's fucking amazing on a weekend morning. you'll need: