Veal Piccata

Veal is a dish often reserved for an Italian restaurant, but it does not have to be. To make veal at home all you need are veal scaloppines, which are thin slices of veal. There are many ways to use this cut of veal and one of my favorites is with a piccata sauce.  To make the the dish I began by dredging the veal in seasoned flour. Next it was browned in olive oil. When the meat was a golden color, I removed it and began the sauce. The sauce is deceptively simple.
I sauteed the garlic in the pan dripping and then added white wine and let it reduce. Next came the the lemon juice,  butter, parsley, and capers. When this has reduced I added the veal back into the pan and two minutes later dinner was finished. The veal was served over pasta, which was made at the same time as the veal, and warm Italian bread. The meal was fantastic.

Bruschetta Chicken

I had bought a can of tomatoes that I wound up not using, and I was dying to use them. When something sits in my cabinet too long I begin devising ways to use it. After searching the internet for ideas, bruschetta chicken came to mind. Normally I would have made it with fresh tomatoes but the canned ones were calling me. Using fresh ingredients with the canned would hopefully make a fresh tasting dish.                                                          

The first step was to bread and brown the chicken cutlets in breadcrumbs. After the chicken baked for several minutes, I added the bruschetta mixture and cheese. The mixture had the tomatoes, fresh basil, garlic, balsamic vinegar, and olive oil in it. letting it marinade for almost an hour took away the canned flavor of the tomatoes. I also tossed the spaghetti with the bruschetta mix as a light sauce. The flavor was light and refreshing. I added a new chicken dish to my repertoire and another use for my basil plant.

One Dish Wonder

Chicken can be used a million ways it seems. Sometimes I get in a chicken rut and make it the same way many times. A new recipe that I have been making is spicy apricot chicken with sweet potatoes. I prefer sweet potatoes over white. To me they have a better flavor and texture. The glaze is simply delicious with garlic, ginger, apricot jam, sriracha, and soy sauce. As the chicken roasted I glazed it along with the sweet potatoes. The chicken came out tender and well flavored and the sweet potatoes were additively tasty. 

Pie in the Sky

I love pie and one favorite is a chocolate french silk pie. You may have heard it called any combination of french, silk, and/or chocolate which are accurate. The reason I made this pie was because I had a can of sweetened condensed milk sitting in my cabinet. I was determined to use it, so I researched and found a recipe for chocolate french silk pie made with sweetened condensed milk. The pie starts with a chocolate cookie crumb crust which I admit I bought from the store. Next, comes the chocolate pudding. Pudding is not something I have ever made from scratch, and I feel silly about that because it is super easy to make. In short I took milk and heated on the stove and added the sweetened milk and chocolate. Next came the eggs, corn starch slurry, and vanilla. The one variation I made was to add more chocolate because 4 ounces was not enough. The last step is to beat in butter and pour the pudding in the pie shell. After resting for several hours in the refrigerator I topped the pie with lightly sweetened whipped cream. The pie was additively good and disappeared very quickly.

Romantic Dinner

Romantic dinners are a common activity couples share together. To save money we have been eating at home instead of going out to eat. I decided to make risotto, steak and Cesar salad. The steak was very basic with a balsamic herb marinade. The salad and risotto were the stars of the dinner. Several months ago I began experimenting with making my own croutons. If you have the time please try making your own croutons. It is worth the effort, which is very little. The method I use is to melt butter, olive oil, garlic, and spices in a pan. Then I toss them with cubed bread. Any bread will work. The last step is to toast the cubes in a low over. The dressing was a traditional Caesar, containing egg yolk, lemon, olive oil, and garlic. The salad was the bright accompaniment to the heavier risotto and steak.

I have been fascinated with making risotto for a long time. The rice was the main reason I have not tried to make it because I could not find it. By luck I was given arborio rice, so now I could make my risotto. I had made chicken stock the week before so I had almost everything I needed on hand. At the store I purchased mushrooms and shallots. The process is not difficult but requires patience and diligence. To my boyfriend's dismay there is not an exact time that a risotto needs to cook. You simply stir and add stock till the rice is perfectly cooked. At the end I added parmesan cheese. I thought it was incredible. I was glad to have leftovers because it was so delicious. I cannot wait to make risotto again.

Chinese Takeout at Home

I love Asian food. There are so many countries and varieties of cuisine. Like most people Chinese food is one of the first types of Asian food I was introduced to. Mongolian beef is a dish my boyfriend and I enjoy at Phoenix Asian restaurant in Greensboro. I decided to recreate the dish along with fried rice for dinner one night. The ingredient list is surprisingly short, the sauce is comprised of only five. The steak was dusted with corn starch and fried then added to the simple yet flavorful sauce along with green onions. Fried rice is a dish I make often, because it turns leftover rice into a wonderful new dish. I used carrots, onion, and eggs because I wanted a more simple rice to complement the beef. Edamame were simply steamed and served as a side dish. Everything was delicious. 

Plum Upside Down Cake

With an overflow of summer plums, I was looking for a new use for this delicious fruit. I researched several recipes for plum cake and found one that sounded perfect. The original recipe, an upside down cake, called for margarine and blueberries. I did not have blueberries and dislike margarine so I adjusted it to fit my needs. Butter in my opinion is best because it is a natural fat. It has a great flavor and adds moisture to cakes and cookies.  

To make the cake I began by melting butter and brown sugar and placing it in a spring form cake pan. The spring form allows for the sticky bottom to come out more easily from the pan. I did line the pan with parchment paper to prevent leaking of the fruit and also as another sticking prevention. Once the butter sugar mixture coated the bottom I artfully arranged the plum slices. This I found to be the most enjoyable after eating the cake.

Next came the cake batter which was very simple to make. I found it to be a little thick so I had to spread it carefully so I would not ruin my design. While baking it filled the apartment with an amazing aroma. I let it rest after baking and turned it onto a plate. That night when we ate it I could not believe how delectable the cake was. The topping was sweet, the fruit tart, and the cake light. The combination was heavenly and was also a perfect breakfast the next morning.

A Trip to India

Indian food is one cuisine I am learning about because I only first tried it four years ago. This cuisine was too exotic for my family so I had not had the opportunity to eat it let alone make it myself.  My boyfriend requested chicken tikka masala for dinner one evening.  This was a challenge because I had never made this dish and only sampled it one time. I researched recipes and devolved my own version of it to attempt at home. Most of the ingredients I had on hand but a few I would need to find. The most elusive ingredient was the garam masala. After searching for it in Asheboro with no luck,  I found the important component during a trip to Raleigh. Traditionally the chicken is marinated and grilled. Since I don't posses a grill, the broiler provided the needed char flavor. I created the sauce with cream, onions, and fresh cilantro. The trick was to balance out the tomatoes to create an authentic flavor.

To make the meal authentic I made cucumber raita. This simple sauce balanced out the spicy heat from the chicken. The naan bread was store bought since I knew I would never be able to make it without a tandoori oven. Since I am a proponent of using what you have not buying more jasmine rice was used. The dish was a success. We took a trip to India without needing a passport. I will be making this dish again.

An Amazing Birthday Feast

With my 28th birthday fast approaching an important question was posed to me, where would I like to eat? There were several options, but only one of them was located in Asheboro, Bistro Forty Two. This restaurant has to be one of the top restaurants in the city. They have a week day lunch that I have eaten many times. The food was always fresh, delicious, and affordable.  In my opinion they have the best french fries in the triad. Dinner there was a completely different and delectable. There are less then 10 tables so the atmosphere is very intimate. Jazz was playing in the background which added to the ambiance of the experience. Our waitress was very attentive and courteous. 
We began our meal with wine and fresh warm bread. Our appetizer was indescribably delicious. It was barbecued duck atop of a blue cheese coleslaw. It was topped with crispy potato strings and surrounded with a homemade hot sauce. The duck was perfection and the sauce on it was amazing. The potatoes increased the texture by providing a nice crunch. 

The next course was Caesar salad. This salad was note worthy because the homemade dressing and croutons were in great balance. The cheese was of a higher quality which we could taste. it was a refreshing course between the rich duck dish and out main entrees.

Next came out main courses. My boyfriend ordered penne alla vodka with chicken. I ordered the cowboy rib eye with roasted potatoes and vegetables. Both dishes were incredible. The pasta and chicken  were cooked perfectly and the sauce was divine. 

The rib eye was simply luscious. It was so tender and flavorful. The sauce on it added a touch of sweetness witch heightened the flavor of the meat. The roasted vegetables were perfectly cooked and the potatoes were some of the best roasted potatoes I have ever had. I must note that this meal was prepared by one chef and the owner. The quality and attention given to each dish was impressive. Everything we ate was perfection and I cannot wait till my next visit to Bistro Forty Two.

Brunch for Dinner

Eggs Benedict is one of my boy friend's favorite dishes. I decided to surprise him with it one evening. I like a new food challenge and this dish brought two of them for me, poaching eggs and making hollandaise sauce. Since this was going to be for dinner, I wanted something more hearty than Canadian bacon. Thanks to the Food Network I found a steak version. The hollandaise was also different because it called for a touch of mustard. To balance the richness of the main dish, asparagus were the vegetable I chose to pair with it.  The steak was only seared with salt and pepper. As I was making the hollandaise I realized that I did not have the proper pots to make a double boiler, so I  improvised. With diligence and determination my mustard hollandaise came out exceptionally well. It added the sharpness which cut the richness of the steak and poached eggs. The asparagus were simply roasted in the oven and the hollandaise matched well with them. The thing I like most about Eggs Benedict is the fact that you can be very creative with your choice of meat and flavors of the hollandaise.

Pesto Without a Pestle

My basil plant has been very good to me this summer. I had enough basil to make a pesto sauce for dinner. Traditionally pesto is made with a mortar and pestle, but being that I have no more kitchen space for one I used my food processor. It was very simple to make but I lacked one ingredient, pine nuts. After researching online, I found out that sesame seeds can be substituted to create the same texture. It really does work. The pesto was tossed with linguine. The fish was tilapia. I put the pesto on the fish for the last few minutes while under the broiler. Tilapia can be bland but the flavorsome pesto made it delicious.

"An apple is an excellent thing -- until you have tried a peach."

Apple pie is a superb dessert, but I was very impressed with my results with a peach pie. Living in a rural area has the benefit of farm fresh produce.  After walking to the local farmers market I was inspired by the peaches. They also had no apples or lettuce for that matter. Lettuce was needed for supper. On recommendation of a friend I bought my peaches from one farmer who had an abundant assortment of produce. I was about to buy regular peaches but she insisted I buy the half price "oops and ugly" peaches. There were half the price and just as good.

I researched several recipes to choose the right crust, filling, and topping. The crust was mostly butter with some shortening. The filling was simple: peaches, sugar, flour, lemon, and cinnamon. I love a crumb topping on my pie. The cinnamon flavor and texture are wonderful on fruit pies like peach or apple. Pecans were an addition to the crumb topping that complimented the peaches and cinnamon. They also provided a crunch. I am normally a patient person but it disappeared after the pie came out of the oven. I know that it should have rested longer for presentation purposes but the smell was intoxicating. Vanilla ice cream was the perfect accompaniment to the pie. The pie was delicious.

Chopper Liver

Sometimes I have this old Jewish Grandmother side to my personality. She came out recently when I made old fashioned chopped liver. The ingredients are very simple: liver, onions, eggs, and chicken fat. I used calf's liver but chicken can also be used. Because this is a rural area rendered chicken fat which is also called schmaltz is not found in stores. After a few let downs at the butcher and some grocery stores, I was able to find enough liver and chicken thighs to get the fat. I rendered the fat myself which took a long time but is worth it. The next day I cooked the onions for nearly an hour in the schmaltz. Then came the liver. Being a modern girl I used my food processor which makes chopped liver less labor intensive. I think that is why it costs so much, labor. The liver lovers enjoyed it. The non-liver lovers thought it was ok.The trick is thoroughly cooking the onions and using calf's liver.

Hors d'œuvres for Lunch

When you think of turkey and spinach you would think, great sandwich. Well I wanted something more interesting. I went shopping in my fridge and came up with an appetizer that would be lunch. First I took pre-sliced baguette rounds and added a touch of mayonnaise. Some people hate mayonnaise but I love it. Next I took deli turkey and spinach and rolled it with hummus. Hummus can be an amazing sandwich topping. This flavor was a pepper flavor and was too spicy for just chips. after rolling the turkey, I sliced and them placed them on the bread. I was very pleased with the way they turned out. The mayonnaise and turkey mellowed out the spiciness of the hummus. The crunch of the baguette made for a nice change from the ordinary turkey sandwich.

Basil the "King of Herbs"

This summer I am trying an herb garden again. Last summer my herbs died a very sad death. So far things are going well. The basil and oregano are growing and getting bigger day by day.  My tomatoes are a wait and see experiment. No sign of tomatoes but there are plenty of farm fresh ones available all summer.

For a fresh appetizer I decided to make bruschetta. Thanks to Harris Teeter I was able to buy pre-sliced, toasted, and flavored baguette. The bruschetta itself was made with fresh basil and tomatoes. Addictive is the best way to describe how it came out. I love crunch y things and the bread was a great base. The tomato mixture was light and fresh. I added a touch of balsamic vinegar for sweetness and acidity. The basil was the glorious star of this delectable dish.

Healthy With a Touch of Butter

I have really grown to love french toast as an adult. I really did not care for it much as a child. One of my personal favorite ways to make french toast is baked in the oven. My fridge was bursting with summer berries. Low-fat milk and whole-grain bread add to the healthiness of the dish. This is also a easy clean up french toast. I just used a bowl for the custard and the pan for baking. The bread soaks in the pin with the custard. I always use extra cinnamon. After the bread mixture bakes covered for 20 minutes I added my berry mix with brown sugar and butter. I do not like maple syrup on my french toast so I just dusted it with powdered sugar. This was definitely a delightful breakfast.

Imperial Koi Restaurant

I recently went to Koi in Greensboro with a friend.
It was amazing! On the way to the restaurant it began to rain cats and dogs. When we ate we saw two rainbows. Everything was amazing especially the sushi and sweet potato tempura. I started with the classic dim sum platter. The lobster dumpling was my favorite. The sushi I ordered was a trio of spicy rolls. They did not use too much rice, which is the way I prefer my sushi. One thing I would have changed would have been to put the savory mango sauce served with the tempura on the side rather then under the heavenly sweet potatoes. My friend had the roasted pineapple chicken which was delicious. I will be going back to Koi.

Stew for a rainy night.

This stew was a creation made out of what I had in the freezer and the fridge. I took a gravy base from a brisket meal and used that to make my stew. I used bone in lamb stew meat. To make it more stew like rather than soupy I added green lentils. I cooked the stew a few days before it was served till it was almost cooked. When I reheated the stew I added beer and more onions. It was quite tender and tasty.

Stress Relief Dinner

So after a stressful afternoon at school a fun dinner was in order. I had some mahi mahi, veggies, and an idea. Fish en papillote is a French way to cook fish. The idea is that it steams your fish and vegetables it the fish's juices with the addition of other flavors. I made mine wine, butter, lemon, and fresh basil. Green pepper and tomato where an experimental addition. It came out perfectly cooked. I had some white rice in the frigde which helped soak up the broth created by the cooking method.

Sunday night meal.

This is chicken parmesan with thin spaghetti. I was able to use my own homemade sauce and fresh grown basil. I ran out of bread crumbs so I used panko. It was still pretty good. Panko work better for plain chicken tenders since they stay so crunchy.

Yummy things today.

This morning I made a very tasty fruit salad. The dressing was lemon and sugar. The fruits were banana, strawberry, peaches and the surprise ingredient was blueberry craisins. I thought the almond butter french toast was ok.

The chocolate mousse came out very nice. It worked out that our dinner party turned into a engagement celebration for Becky and Cody. Using a harder cookie was a nice change in texture. The raspberries and chocolate shavings were a nice touch.

Hey!

I am new to this blog thing and have been encouraged by many friends and have decided to give it a try. I love food, and it has become a passion for me. I believe that a great meal does not have to come from a restaurant but from anyone who cooks with love. Let me forewarn you that my kitchen is small, I have poor appliances, and I do not have an unlimited food budget. Eating out is fun but with limited monetary resources it does not happen too often. I am self-taught and experiment all of the time.