Another year.

Happy New Year, dear friends.  I hope you rang in the new year exactly as you wished.  I had wished to get out to count down and cheers the new year at midnight after a perfectly delicious meal in DC with Schaeffer and his lovely (visiting) mother.  Most of that happened (the delicious meal part), but alas, midnight found me asleep on my pillow with my newest acquisition in my arms.  And, honestly, it turns out, that was exactly how I'd wished to ring in 2011, I just didn't know it until after the fact.  Meet Moby, my new dog.

Menu:

Tomato, Fennel, & Crab Soup (#188)

Crispy Garlic Bread (#189)

Salad with vinaigrette 

Growing up, my mother always made pork on New Year's Day.  Tradition has it to be good luck.  In fact, Epicurious explains this to come from pigs symbolizing progress.  Apparently pigs push into the ground to root themselves as they move forward.  Who knew?  This year, I scratched that tradition.  Luck had it that Schaeffer's sister, Meagan, and brother-in-law, Possum, (both pescetarians) were coming through DC for the day as they traveled home from New York City to Knoxville.  Schaeffer hosted everyone at his new apartment for New Year's Day dinner.  We went with crab and called it good luck!

The recipe was simple, and quite perfect.  Nearly perfect.  I thought it needed some heat, so I added a minced serrano chile.  Then it was perfect.


We ate dinner at Schaeffer's new apartment, and that was certainly a toast-able moment, with or without it being a new year.  I started this blog over a year ago in a different time and state of my life.  It has served me in several areas, some harder than others to express here.  But, trust that I am looking forward to cooking, sharing meals and tell you about them throughout the new year.  Along the way you may see a paw or two next to my feet. 

I think they liked it.

111 to go...


The next night I made up a couple crab cakes with the leftover crab.  Next to a salad is was yummy.  The table for two was also quite special.  


Menu:
Crabcakes (#190)
Simple salad with vinaigrette

sizzle sizzle.

I substitute an egg instead of mayonnaise to glue it all together, and it worked nicely. Oh, and I nixed the butter...sadly.


110 to go...

making a comeback.

Why, hello there, world.  How have you been?  I've been busy.  And my poor stove and spoon and apron and belly have seen very little of the home cooking I love so much.  But, alas, you normally end up right where you started, n'est-ce pas?  So, last night I fired up the kitchen on a cold dreary rainy wintery night and made some dinner.

Menu:

Porcini and Asparagus Risotto (#186)

Mixed greens with oregano vinaigrette (#187)

All the way from Italy.

Well, friends, I am a bit rusty by the stove.  It was so relaxing and wonderful to stand and just add stock, stir risotto, add stock, stir risotto, taste, season, add, stir, taste.  I can't tell you how I've missed that.  Planning a meal and grocery shopping and cooking and taking pictures.  All of it.  But, I'm out of practice.  After a lovely night in NJ for a family Christmas party, I decided to pull off the shelf a very special risotto mix I bought in Italy on the Isle of Capri quite a bit ago.  I've been saving it for a special occasion, and although nothing was particularly unique about last night, my return to my wooden spoon seemed apropos for celebration.  

Trusty spoon and big blue pot.

I made a simple stock with some dried porcini mushrooms in boiling water.  In a big blue pot I sauteed some shallots and minced garlic in olive oil, then added the risotto mix.  I made the risotto with the stock, adding a half a cup at a time and stirring.  About half way through, I added a 1/4 cup grated parmesan cheese.  Just before it was ready to be taken off the stove, I turned it way down and put in the sliced asparagus.  Next to a salad it was yummy.  And, more importantly, next to my partner and my Christmas tree, it was the perfect Sunday night.  

Looks pretty perfect to me.

I am happy to report...113 to go...

p.s.  i believe it has become quite clear that unless i cook from now until midnight on december 31, i will need more time for my goal of 300 recipes.  that being said, cook and blog i will, right into 2011.  thanks for being patient and staying with me while i do this.  i always welcome taste-testers.  come one, come all.  just not all at once.

you're missed.

hello everyone.  you're missed by me these days.  here is what is going on: lots of reading, tons of writing, studying, mean reds, working, reading, writing, etc.  when i saw no cooking, i mean it.  :-(


there is an entry to come about halloween and the most wonderful visitor who came.  i promise it is coming.  

Here fishy, fishy.

flotsam from the sea

This past weekend I was able to steal away for a bit of a mini vacation to visit my parents in Florida. Since the onset of the empty nest phase, my parents have become increasingly more mobile and spend a good amount of time in Florida. With my dad's birthday last week and being between assignments in school, I took a long weekend for some good ol' time with Momma and Daddy. A girl needs it once in awhile, you know?  

After a couple of days of hanging out on the beach, fishing and finding the most beautiful shells ever, I planned a good birthday dinner for my Daddy. If I ever thought my parents' kitchen in Jersey was a treat to cook in, apparently I'd forgotten how amazing their kitchen is in FL.  Looking out over the sunset behind palm trees in the backyard, it was tempting to resolve to quit school and become their full time chef.  No, I am not exaggerating; yes, it is simply beautiful.

We spent Sunday fishing "on the wreck" ten miles offshore. As an aside, Schaeffer thought this was awesomely exciting and wanted a full report not on the fish we caught, but on the pirates that attempted to catch us!  Needless to say I'm happy to share that our trip was pirate-free, but not fish-free!  In fact, we caught dinner!  Two beautiful red snapper were added to menu.

Menu:
Hog snapper and Red snapper filets (#181 & 182) with Olive, Pine Nut and Shallot Relish (#183)
Caprese Salad with Arugula, Spinach and Parsley Pesto (#184)
Steamed Haricots VertsBirthday Berry Crumble (#185) with whipped cream

two fish, one way.

I got the fish at this awesome little fish market in town, Paradise Seafood. Not only do you always find the best selection of fish, - this time hog snapper filets, but they give the best cooking suggestions!  Scott told me to lightly season the filets with sea salt and pepper and then dust both sides with a bit of flour. In a skillet I used about a tablespoon of grape seed oil, at his suggestion due to the high smoking point, and sauteed the filets for about four minutes each side.  Delicious. And fool proof.

need to work on my 'drizzle'

My dear not-so-old Daddy is some fisherman, I should say. I've grown up with him knowing every fish that is pulled up to the boat on a fishing rod. At first glance he tell you what you caught and just about how many inches it is, which he then quickly follows up with the rule about whether or not it's a "keeper". Yesterday he was all boy scout style prepared with seven rods on the boat, plenty of bait and chum and two of his favorite skippers, my Momma and myself.  Our two red snappers, 15" and 16", luckily got the stamp of "keeper" approval from our Captain.

fishies, momma and me

The entire weekend was wonderful, and not getting too much time these days just the three of us, it did us all good to be together and relax a bit. We even sang a slightly belated Happy Birthday to my Daddy while watching the Phillies game. All in all, it was pretty perfect. 

Thanks, M & D. Miss you already.

Rainy Mondays.

It is a sad day when the computer doctor, aka mac genius, tells you there is no saving your hard drive.  Yet, at the same time, it offers you an important choice.  I could (a) be frustrated and whiny and stomp my feet a little, or (b) realize it is only a computer that was mostly backed-up and be happy it is covered by warranty. Thankfully mature Kimmi stopped by for a visit, and I went with the latter choice. It does mean, sadly, that I have lost pictures for the last few recipes. So, re-cooking and re-photoing I will do. I ended the evening with some pizza, beers, salad and some girls for a late post-class cooking session.  


Menu:
Cheesy Veggie Pizza (#180)
Mixed greens with vinaigrette

Wow, you are cute.

I picked up this adorable little box-o-tomatoes at the market around the corner and hoped it would be just the tomato-y goodness needed for the pizza.  Beth brought the fresh pizza dough you buy at Whole Foods, which I love.  It makes super delicious pizza attainable on any random night.  And anything that can guarantee that is a good guy in my book.  

strain those tomatoes

Pile of toppings

 Another essential for perfect pizza is a super hot oven.  I mean inferno hot.  Set it to 475 degrees, even 500 if you are comfortable with that, and let it completely heat before putting the pizza in there.  Mix some chopped garlic with the ricotta cheese to add a bit more flavor, slice onion super thinly, slice peppers and top-top-top-top-top away.  Put the whole thing in that hot oven for about 10 minutes until the crust is nice and crispy.  And voila!

yum yum yum

For the cheese, I just added dollops of ricotta here and there and then put a thin coating on shredded mozzarella over the veggies.  Next to a salad on this chilly Monday night, it wasn't far from perfect.  Oh, and the Bud Light didn't hurt either.

120 to go...

It's not you, it's me.

Last night, while out to dinner with some friends, someone spontaneously said to me, "Kim, why do you hate your blog?"  Caught by surprise, I immediately denied it. But, truth is, I've needed a hiatus, I guess.  I promise it is not you, it is me. Totally and completely. That being said, I'm going to cook on and blog on. And, in order to get back in the saddle in the best way possible, I need to share with you the most perfect date that I recently had, right in my own house.  

Friends, I interrupt my normal programming to share that, Schaeffer can cook.  On the real.

Menu:

Homemade Spaghetti with homemade gravy and homemade meatballs (#-I-did-absolutely-nothing-but-watch-with-extreme-pleasure)

This, my friends, was a first for me.  Serial monogamist I may be, but no one, I repeat no one, I have been in a relationship with, has cooked me dinner.  Not to mention it was Schaeffer's idea!  Lucky gal, this one.  

I had strict instructions:  sit at the counter and do a crossword.  Or work.  But don't cross over to the kitchen side of the counter unless I'm asked to do so.  The view of him strategizing how to break up tomatoes with his hands without actually using his hands was the best.

Fake left.

Fake right.

Then again, I think the meatball-making was pretty priceless, too.

"ew. ew. ew. how do you do this?" --sd.

I sat and drank a glass of red wine, highlighted, read my homework and couldn't stop looking up out of the corner of my eye to catch a glimpse of it all.  And also to see what other 'tool' he'd put in his 'tool belt' (aka waist of the apron or neck of his polo). 

Libby (roomie) joined in the fun.

pasta perfection.

It was the kind of night you realize, without even realizing it, that everything is pretty good.  And, really, is there any better feeling than that?  I think not.  Love you, partner.  And thank you.

'nuff said.

Marmalade, chipotle & pork...oh my!

Recently I have been trying to have different people over for supper that I have been meaning and wanting to come on over.  This time it was some of Schaeffer's friends, namely, James, Nadia & Big Paul.  For this group, I wanted a hearty meal that had a tinge of a kick, but still in the meat and potatoes category.  Whenever I am looking for something like this, a bunch of people eating a nice comforting meal, I find myself turning to a pork tenderloin.  They are simple to season and feed a group easily.  


Menu:
Pork tenderloin with Chipotle-Marmalade Sauce (#178)
Roasted Potatoes with Herbs (#179)
Steamed Asparagus
Simple Salad with Vinaigrette
Avocado & Dill Chilled Soup (made by Beth)


James & Nadia are the kind of people that greet you with hugs every time you see them.  I  love that.  They are warm and welcoming in the best of ways.  We have spent time out at restaurants together, and it was especially nice to have them for supper right at home.  

James & Nadia at the 'kitchen table'.

I often shy away from foods that require the use of some type of jam or fruit preserves.  This recipe changed all of that.  It brought together sweet and spicy in a really nice way.  It wasn't overwhelming and had hints of both in each bite.  

love this jar.

Potatoes are just the best.  Toss 'em in herbs, olive oil, salt & pepper and put them in a super hot oven, and voila!  Perfection every time.  I liked this little variety of baby Yukons.  Plus they are just cute.

Schaeffer & Big Paul

Big Paul is the type of guy who makes you feel like the meal he is eating is the best he's had.  I mean how can you not love that?  It is always a treat to have him around for supper.


Only question is, when y'all coming back?


121 to go...