Years ago, I remember my parents invited another couple to the house one evening for dinner. As we were all finishing the wonderful meal cooked by my mother, the woman said, “I don’t cook.” I thought that to be the strangest thing to say and a shame, in fact, that she didn’t cook.
When I was growing up, it seemed that everything happened in the kitchen. We ate dinner together every night as a family and shared all the stories of our respective days. Whether it was making the team, getting a role in the school play or the occasional bad report card, we always shared those stories over dinner in the kitchen. I was fortunate enough to have a mother who was a great cook and made every meal special.
As I got older, I continued to cook for my friends encouraging them to grab a bottle of wine on their way over and enjoy whatever was on my menu that evening. When I started dating the woman I would eventually marry, I would cook for her in an effort to impress her. Now, we cook together as often as we can and that time in the kitchen is always special for both of us.
I have great memories of my experience in the kitchen and only look forward to more in the future. As I noted in yesterday’s blog, I believe that anyone can cook. My goal through this blog is encourage everyone to take those few steps back into the kitchen and give it a shot. Tie on an apron, fire up the stove, grab a pan. Who knows, you might be surprised how much you enjoy it and make a few memories of your own. Enjoy!
Wednesday, July 29, 2009
Tuesday, July 28, 2009
For Your Next Date, Make Her Dinner (Yes, You CAN Do This)
I have always believed that if you can read, you can cook. With a good recipe and the right ingredients you should not have any trouble creating a delicious and simple meal. A quick rule for beginners: Don’t try to over-do it! You don’t have to make a difficult or complicated meal to impress a date. Choose something easy and nail it. Don’t worry, as your experience and confidence grows, so will the complexity of your cooking.
For those of you who may be beginners – and we were all there at one time – I have chosen a dish that involves common ingredients you may already have in your kitchen and that does not call for any unusual cookware. Serve with a chilled bottle of your favorite white wine and you’ll impress not only your date, but yourself.
Pan Sautéed Chicken Breasts with White Wine Sauce
- 2 boneless chicken breasts
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 1 cup white wine
Heat the frying pan to medium-high on the stove. While the pan is heating, lay the chicken breast on a cutting board on its side and slice it into two even halves keeping the knife parallel to your cutting board. Once your pan is heated, add the olive oil, garlic powder and red pepper flakes. Next, lay each piece of chicken on the pan so that they are each touching the pan’s cooking surface.
Cook the chicken on each side for five to seven minutes until the outsides turn a light golden-brown. When you think the chicken is done, slice it half way through at its thickest point to ensure it is cooked (white in the center, not pink). Once the chicken is finished, remove it from the pan. With the pan still warm, add the wine and stir for two minutes. This allows the wine to reduce to a thin delicious sauce while taking on the flavors of the dish from the pan. Remove the pan and wine sauce from the heat and set aside for now.
Tip: You’ve got a piece of chicken with an unsightly slice in it. Serve the chicken with the sliced side down so it appears that you knew exactly what you were doing. Spoon the wine sauce over the chicken right before serving.
Home-style Potatoes
- 2 large baking potatoes
- ½ medium onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Preheat the oven to 350 degrees. Chop the potatoes into one-inch cubes, then put the cubes in a large microwave-safe bowl and microwave on high for five minutes. Pour the diced onion, olive oil and garlic powder over the cubes and stir to spread evenly. Transfer the potatoes to a baking sheet and season with salt and pepper before placing them in the oven. Stir the cooking potatoes every 10 to 15 minutes to make sure each side gets to a golden-brown color.
Steamed Green Beans
- ½ pound of fresh green beans
- 1 cup water
After rinsing the green beans, chop the ends off each side and place them in a large microwave-safe bowl. Add water to the bowl and cover with plastic wrap. With a knife, poke a few holes in the plastic wrap before placing it in the microwave. Cook on high for four minutes. Test the beans to make sure they are firm, but cooked. Recover and return beans to the microwave for another minute if necessary.
Extra Points: When at the store, pick up a loaf of crusty bread. Instead of putting butter on the table, combine a few simple spices for a restaurant-style flavored olive oil for dipping. In a small bowl, add ½ teaspoon of Italian seasoning, ¼ teaspoon of garlic powder and ¼ cup of olive oil.
Don’t Forget Dessert...
Chocolate Mousse
- 1 packet instant chocolate mousse
- 1 cup milk (confirm with mousse packet recipe)
- 1 cup whipped topping
- 1 large chocolate bar
Tip: It’s all about presentation. While this delicious dessert only looks complicated, some simple tricks will make it impress anyone. Cook the instant chocolate mousse and milk as directed on the packet. Once cooked, pour chocolate mixture into martini glasses for each of you, then put the glasses in the refrigerator to chill as directed (in a pinch, wine glasses will also work). Before serving, grate chocolate bar with a cheese grater. If you do not have a cheese grater, chopping it with a knife into very small pieces will also work. Cover the chilled mousse with whipped topping then your chocolate shavings for the perfect presentation.
Have fun making your dinner and date a success. Enjoy!
For those of you who may be beginners – and we were all there at one time – I have chosen a dish that involves common ingredients you may already have in your kitchen and that does not call for any unusual cookware. Serve with a chilled bottle of your favorite white wine and you’ll impress not only your date, but yourself.
Pan Sautéed Chicken Breasts with White Wine Sauce
- 2 boneless chicken breasts
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 1 cup white wine
Heat the frying pan to medium-high on the stove. While the pan is heating, lay the chicken breast on a cutting board on its side and slice it into two even halves keeping the knife parallel to your cutting board. Once your pan is heated, add the olive oil, garlic powder and red pepper flakes. Next, lay each piece of chicken on the pan so that they are each touching the pan’s cooking surface.
Cook the chicken on each side for five to seven minutes until the outsides turn a light golden-brown. When you think the chicken is done, slice it half way through at its thickest point to ensure it is cooked (white in the center, not pink). Once the chicken is finished, remove it from the pan. With the pan still warm, add the wine and stir for two minutes. This allows the wine to reduce to a thin delicious sauce while taking on the flavors of the dish from the pan. Remove the pan and wine sauce from the heat and set aside for now.
Tip: You’ve got a piece of chicken with an unsightly slice in it. Serve the chicken with the sliced side down so it appears that you knew exactly what you were doing. Spoon the wine sauce over the chicken right before serving.
Home-style Potatoes
- 2 large baking potatoes
- ½ medium onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Preheat the oven to 350 degrees. Chop the potatoes into one-inch cubes, then put the cubes in a large microwave-safe bowl and microwave on high for five minutes. Pour the diced onion, olive oil and garlic powder over the cubes and stir to spread evenly. Transfer the potatoes to a baking sheet and season with salt and pepper before placing them in the oven. Stir the cooking potatoes every 10 to 15 minutes to make sure each side gets to a golden-brown color.
Steamed Green Beans
- ½ pound of fresh green beans
- 1 cup water
After rinsing the green beans, chop the ends off each side and place them in a large microwave-safe bowl. Add water to the bowl and cover with plastic wrap. With a knife, poke a few holes in the plastic wrap before placing it in the microwave. Cook on high for four minutes. Test the beans to make sure they are firm, but cooked. Recover and return beans to the microwave for another minute if necessary.
Extra Points: When at the store, pick up a loaf of crusty bread. Instead of putting butter on the table, combine a few simple spices for a restaurant-style flavored olive oil for dipping. In a small bowl, add ½ teaspoon of Italian seasoning, ¼ teaspoon of garlic powder and ¼ cup of olive oil.
Don’t Forget Dessert...
Chocolate Mousse
- 1 packet instant chocolate mousse
- 1 cup milk (confirm with mousse packet recipe)
- 1 cup whipped topping
- 1 large chocolate bar
Tip: It’s all about presentation. While this delicious dessert only looks complicated, some simple tricks will make it impress anyone. Cook the instant chocolate mousse and milk as directed on the packet. Once cooked, pour chocolate mixture into martini glasses for each of you, then put the glasses in the refrigerator to chill as directed (in a pinch, wine glasses will also work). Before serving, grate chocolate bar with a cheese grater. If you do not have a cheese grater, chopping it with a knife into very small pieces will also work. Cover the chilled mousse with whipped topping then your chocolate shavings for the perfect presentation.
Have fun making your dinner and date a success. Enjoy!
Monday, July 27, 2009
Get Your Butt Outside!!!
One of my other favorite dishes is pulled pork barbeque. Great any time of the year, but given its long cooking time in a hot oven, it can be difficult to do in the summer. Who wants to spend both the money on both heating the oven (and the kitchen), then turning up the air conditioning to compensate for that heat? Nobody!
So, how do you cook the barbeque and avoid this problem? Put it on the gas grill! Think about it…it’s the same thing as an oven, it’s just outside.
- 1 pork butt (or 2 pork shoulders)
- 2 tomatoes, diced
- 1 onion, diced
- 1 bottle of beer (12 oz)
- 1 cup of water
- 1 cup of barbecue sauce (or more to taste)
Heat the bottom half of a Dutch Oven pan on the stove to medium-high heat and pre-heat your gas grill to 300 degrees. Add the pork to the pan and turn every few minutes to ensure that all sides are seared to a great caramel brown color. Once all sides have been browned, add the tomatoes and onions then remove from the heat. Slowly pour the beer over the pork (note: liquids do not mix with the hot oil on the bottom of the pan so be careful!) Once the beer is added, cover the dish with the top half of the pan and place the closed unit on the grill.
After 90 minutes, open the Dutch Oven and flip the pork to the other side. Close the Dutch Oven and let it continue to cook for another 90 minutes.
Remove the Dutch Oven from the grill and take it back to the stove. Remove the pork and place it on a plate. Place the bottom half of the pan on the stove on medium heat, add the water and stir working the dark cooked pork from the sides and bottom of the pan to make a dark gravy. Once all the dark spots on the pan have been added to the gravy, add the barbeque sauce and stir occasionally.
Using two forks, shred the cooked pork. Given the long cooking time, the meat should just fall apart between the forks. Add the shredded pork back into the cooking pan and stir in the barbeque sauce. Once fully mixed and warmed, serve pork on hearty bread or rolls with potato chips or cole slaw.
I will warn you, as this dish cooks for hours outside, the smell may drive the neighbors crazy! Be sure to make extra as some will be expecting a dinner invitation. Enjoy!
So, how do you cook the barbeque and avoid this problem? Put it on the gas grill! Think about it…it’s the same thing as an oven, it’s just outside.
- 1 pork butt (or 2 pork shoulders)
- 2 tomatoes, diced
- 1 onion, diced
- 1 bottle of beer (12 oz)
- 1 cup of water
- 1 cup of barbecue sauce (or more to taste)
Heat the bottom half of a Dutch Oven pan on the stove to medium-high heat and pre-heat your gas grill to 300 degrees. Add the pork to the pan and turn every few minutes to ensure that all sides are seared to a great caramel brown color. Once all sides have been browned, add the tomatoes and onions then remove from the heat. Slowly pour the beer over the pork (note: liquids do not mix with the hot oil on the bottom of the pan so be careful!) Once the beer is added, cover the dish with the top half of the pan and place the closed unit on the grill.
After 90 minutes, open the Dutch Oven and flip the pork to the other side. Close the Dutch Oven and let it continue to cook for another 90 minutes.
Remove the Dutch Oven from the grill and take it back to the stove. Remove the pork and place it on a plate. Place the bottom half of the pan on the stove on medium heat, add the water and stir working the dark cooked pork from the sides and bottom of the pan to make a dark gravy. Once all the dark spots on the pan have been added to the gravy, add the barbeque sauce and stir occasionally.
Using two forks, shred the cooked pork. Given the long cooking time, the meat should just fall apart between the forks. Add the shredded pork back into the cooking pan and stir in the barbeque sauce. Once fully mixed and warmed, serve pork on hearty bread or rolls with potato chips or cole slaw.
I will warn you, as this dish cooks for hours outside, the smell may drive the neighbors crazy! Be sure to make extra as some will be expecting a dinner invitation. Enjoy!
Check It Out: Food Network Magazine
Ok, so I have said it before – I’m a food geek. I love to read books and magazines or watch TV shows about food and cooking. So let’s take the best of all of those and put them together in one place: Food Network Magazine. While I am not finished reading the new August/September issue, I am already a fan and considering a subscription. Great articles, tips and recipes.
One more thing…in the beginning of the magazine, there is a recipe index with pictures of each dish categorized by dish type with the page number for a fast, easy way to find the recipe you are looking to cook. Enjoy!
One more thing…in the beginning of the magazine, there is a recipe index with pictures of each dish categorized by dish type with the page number for a fast, easy way to find the recipe you are looking to cook. Enjoy!
Sunday, July 26, 2009
My Signature Summer Dessert – Key Lime Pie
If you take one thing away from this blog, it should be this recipe. This dessert has become one of my signatures – loved by my family and friends and my favorite things to take to a barbecue or summer party. In addition to tasting great, it is also very simple.
Crust:
- 1 ½ cups animal cracker crumbs
- 1/3 cup softened butter
- Pre-heat oven to 325.
Combine animal cracker crumbs and melted butter and press evenly to a pie pan. Bake crust for five minutes before adding filling.
Filling:
- 14 oz. can sweetened condensed milk
- ½ cup key lime juice
- 2 teaspoons if grated lime peel
- 2 large eggs (separated)
- 1 cup whipped toping
Combine lime juice, lime peel, condensed milk and egg yokes then stir until mixture thickens. Beat egg whites until fluffy and stiff peaks form. Fold egg whites into lime mixture and pour into pie crust. Bake pie for 15-20 minutes until firm. Before serving, garnish with whipped topping.
Note two key ingredients: animal cracker crumbs and key lime juice. Most people will use gram cracker crumbs and sugar in the crust but the sweet and simple taste of the animal crackers is a better match with the filling. Also, you can use regular lime juice but the key limes are smaller and have a stronger flavor that improves the overall pie.
Refrigerate the pie for at least four hours before serving – if you can chill it overnight it’s even better. Being so cold makes the dessert that much more refreshing. Enjoy!
Crust:
- 1 ½ cups animal cracker crumbs
- 1/3 cup softened butter
- Pre-heat oven to 325.
Combine animal cracker crumbs and melted butter and press evenly to a pie pan. Bake crust for five minutes before adding filling.
Filling:
- 14 oz. can sweetened condensed milk
- ½ cup key lime juice
- 2 teaspoons if grated lime peel
- 2 large eggs (separated)
- 1 cup whipped toping
Combine lime juice, lime peel, condensed milk and egg yokes then stir until mixture thickens. Beat egg whites until fluffy and stiff peaks form. Fold egg whites into lime mixture and pour into pie crust. Bake pie for 15-20 minutes until firm. Before serving, garnish with whipped topping.
Note two key ingredients: animal cracker crumbs and key lime juice. Most people will use gram cracker crumbs and sugar in the crust but the sweet and simple taste of the animal crackers is a better match with the filling. Also, you can use regular lime juice but the key limes are smaller and have a stronger flavor that improves the overall pie.
Refrigerate the pie for at least four hours before serving – if you can chill it overnight it’s even better. Being so cold makes the dessert that much more refreshing. Enjoy!
Five Most Interesting Things In My Fridge – Right Now
So, at the end of a great weekend, here are the five most interesting things currently in my fridge right now.
Fresh Cilantro – one of the best smells in a summer kitchen. This fresh herb is the key to great guacamole and pico de gillo.
Fresh Guacamole – I love fresh guacamole with chips as an appetizer or on top of a turkey burger. Unfortunately, it doesn’t last long. I’m hoping it stays in the fridge for another day so I can enjoy the rest tomorrow.
Left Over Spaghetti and Meat Balls – While many may not find this interesting, the red sauce was made from scratch using all fresh tomatoes from my garden. There is nothing like summer vine-ripened tomatoes from the garden.
Pineapple Steeped in Vodka – I had friends over for a barbecue this weekend so I steeped a pineapple in vodka. The results were great with the infused vodka being added to tonic water for a great summer cocktail. The pineapple chunks were killer.
White Chocolate Pop Corn – It doesn’t have to be refrigerated, but in the summer heat and humidity it is much better that way. This blend of salty and sweet is a unique taste and a great treat.
Fresh Cilantro – one of the best smells in a summer kitchen. This fresh herb is the key to great guacamole and pico de gillo.
Fresh Guacamole – I love fresh guacamole with chips as an appetizer or on top of a turkey burger. Unfortunately, it doesn’t last long. I’m hoping it stays in the fridge for another day so I can enjoy the rest tomorrow.
Left Over Spaghetti and Meat Balls – While many may not find this interesting, the red sauce was made from scratch using all fresh tomatoes from my garden. There is nothing like summer vine-ripened tomatoes from the garden.
Pineapple Steeped in Vodka – I had friends over for a barbecue this weekend so I steeped a pineapple in vodka. The results were great with the infused vodka being added to tonic water for a great summer cocktail. The pineapple chunks were killer.
White Chocolate Pop Corn – It doesn’t have to be refrigerated, but in the summer heat and humidity it is much better that way. This blend of salty and sweet is a unique taste and a great treat.
Sunday, July 12, 2009
Ultimate Summer Treat
“Hot time, summer in the city…” A great line from a classic song and this time of year, there is nothing more true. We are now in mid-July which means the dog days of summer. In these long and hot days, there are few things to help you beat the heat better than a sweet, cold dessert.
With that in mind, we headed out to Dairy Queen for Blizzards. You can get them in vanilla, chocolate and a bunch of other flavors then add any of a number of toppings – cookies, candy bits, and more. I ordered the Chocolate Brownie Batter Blizzard and could not have been happier. Mission Accomplished! Thank you DQ.
If you have never had one, you do not know what you are missing. Enjoy!
Friday, July 10, 2009
Sushi Night!
I confess, I took the night off from cooking last night and went for sushi. There is just something about sushi -- I just can't get enough. Great presentation in the colors and the way it is plated, the flavor of each piece is unique and it pairs well with all kinds of different wines or beers.
My recommendation -- support your local sushi restaurant.
My recommendation -- support your local sushi restaurant.
Thursday, July 9, 2009
Tacos…Minus 150 calories and 7 grams of fat
I have always loved taco night! All fresh ingredients that are cooked, chopped, or shredded just before eating. Given all the fresh ingredients – lettuce, onions, tomatoes, peppers, etc. – you would think homemade tacos would be healthy. Not so fast! According to the Old El Paso web site, a serving of hard taco shells (3 shells) contains 150 calories and 7 grams of fat!
I noticed, however, if you eliminate the shells, you can still have a great meal while keeping it healthy. Instead of shredding the Romaine lettuce, use it as the shell by adding the ingredients into the lettuce leaf. I'm not the first to come up with this idea, but I like it so much that I wanted to share it. Think about it, the leaf is already shaped like a shell – it just works!
Give it a shot. Personally, I would rather save those calories for a good Mexican beer to accompany my tacos. Enjoy!
Nutritional information found here: http://www.generalmills.com/corporate/brands/product_image.aspx?catID=23365&itemID=3588
I noticed, however, if you eliminate the shells, you can still have a great meal while keeping it healthy. Instead of shredding the Romaine lettuce, use it as the shell by adding the ingredients into the lettuce leaf. I'm not the first to come up with this idea, but I like it so much that I wanted to share it. Think about it, the leaf is already shaped like a shell – it just works!
Give it a shot. Personally, I would rather save those calories for a good Mexican beer to accompany my tacos. Enjoy!
Nutritional information found here: http://www.generalmills.com/corporate/brands/product_image.aspx?catID=23365&itemID=3588
Wednesday, July 8, 2009
Inspiration: Seared Ahi Tuna Salad
OK, I admit it – I’m a foodie and a nerd in addition to having too much time on my hands. I read a bunch of cooking magazines and watch the Food Network for ideas and inspiration. The interested thing, I found this idea from a magazine I don’t often read: The Nest (Summer 2009). In addition to providing me with the idea, the article on cooking and eating at home to save money made me think. On this recipe, the author says you can save over 50% by making it at home versus going out to eat. We could all use a little help these days – glad to see sharp reporters and editors doing their part to help. Great work The Nest – I recommend you picking up the magazine for yourself.
As with any dish, once inspired I have to do it my own way. I decided to do a seared tuna with a fresh garden salad. As you can see from the picture - great color and very healthy. Here is the salad: lettuce, onion slices, tomatoes slices (seasoned with garlic salt, pepper, grated Romano cheese and balsamic vinegar before plating), broccoli crowns, almonds, hard-boiled egg, mozzarella cheese and a raspberry vinaigrette dressing.
As with any dish, once inspired I have to do it my own way. I decided to do a seared tuna with a fresh garden salad. As you can see from the picture - great color and very healthy. Here is the salad: lettuce, onion slices, tomatoes slices (seasoned with garlic salt, pepper, grated Romano cheese and balsamic vinegar before plating), broccoli crowns, almonds, hard-boiled egg, mozzarella cheese and a raspberry vinaigrette dressing.
As for the tuna steaks, I seared them on a grill pan (indoors) on medium-high heat – 1 minute on each side. You could use a regular frying pan, but the grill pan gives you the classic grilling lines. Be sure to watch the tuna as you are cooking it – you will see the steak begin to turn white, but you only want to cook to outside keeping the inside rare and very pink.
Plate the salad first so it remains cool. Then, once it is finished, add the tuna steak just before serving. Enjoy!
Follow Up: Check This Out Too
More Fun: This summer issue of The Nest also has a feature, “9 Summer Wines Under $15.” I have already had three of the wines and I totally agree with the reporter, Riann Smith. Check out the article – I need to check out the other wines on the list!
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