subscribe: Posts | Comments

Kahlua Coffee Sauce over Vanilla Bean Ice Cream

0 comments

Kahlua Coffee Sauce over Vanilla Bean Ice Cream

Time: 10-15 minutes to make; 1 hour to cool.

Serves: 8-12

Inspired by: My mom made this for me as a kid and I loved it. I never forgot it! I have no idea where she got the recipe. These flavors are very December “holiday-ish”.

Ingredients:

  • 1 cup sugar
  • 1 cup water
  • 3 tablespoons espresso (or, the original recipe called for 1 teaspoon instant coffee)
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup Kahlua
  • 1 quart of your favorite vanilla bean or french vanilla ice cream

Preparation: Boil sugar and water  for 5-10 minutes until it begins to thicken. Add spices and espresso and continue boiling for about 5 minutes. Take off heat and stir in Kahlua. If you prefer the alcohol to burn off or want it to thicken a bit more, you can continue to boil it for another minute or two. Let cool to room temperature and serve over ice cream.


Spicy Shrimp – Pan Fried

0 comments

Spicy Shrimp - Pan Fried

Time: 5 -8 minutes

Serves: 2 – 4

Inspired by: Minimal ingredients in the kitchen and being so hungry that I want to make something yummy in minutes! These are great on salad, pasta and quinoa or just to nibble on their own. Normally I prefer not to cook during a party, but I hosted a party last night and it was so easy to make these while everyone was hanging around the kitchen because it just took minutes.

Ingredients:

Preparation: Heat 1 tablespoon of olive oil in a cast iron skillet or saute pan. Once it is hot, add the shrimp. Sprinkle with the spice (any amount to your liking – a small amount goes a pretty long way) and cook for about 2 minutes on each side and serve.

Wine Suggestions: These are yummy with any off-dry white such as a Riesling or possibly a Viongier or Condrieu. They are also nice with a medium-bodied red with some nice fruitiness or spice such as a fairly ripe Spanish Rioja, Southern Rhone or Merlot.


Easy Chocolate Mousse

0 comments

Easy Chocolate Mouse

Time: only 10 minutes to prepare plus 5 minutes to make the whipped cream; chill for 50 minutes or longer.

Serves: 10 very small espresso cups or 6 larger servings per above picture.

Inspired By: This is a Rachel Ray recipe. I was watching a show once that had her on at the end and she whipped these up in less than 5 minutes. I love easy so I had to try it. She calls these “Chocolate Cups with Whipped Cream”. I think they are very chocolate mouse-like although perhaps a bit denser/richer. One of these days I’m going to try this with white chocolate or even butterscotch chips – I’d probably use a bit of amaretto when I do that.

Ingredients:

  • 1 cup semi sweet chips
  • 1 egg
  • 2 tablespoons sugar
  • Pinch of salt
  • 2 tablespoons booze; amaretto, Kahlua, dark rum, hazelnut liqueur or whatever sounds good – I prefer Kahlua
  • 2/3 cup boiling milk
  • Whipping cream (plus a little sugar and vanilla to add in when whipping it)
  • Four mint leaves

Preparation:

  • Put your milk in a small pan on the stovetop and heat to a boil.
  • Put first five ingredients into a blender. Blend well – about 1 minute. Then stream in the boiling milk and blend until smooth – about 1 minute. The hot milk will cook the egg.
  • Pour into cappuccino or espresso cups and refrigerate for 50 minutes (or more – you can make these hours ahead, or even a day ahead).
  • Whip the cream with some sugar and vanilla (usually only 2-3 minutes).
  • Chill for 50 minutes. Serve with a dollop of whipped cream and mint sprig.

Notes: These are very rich so I think they are even better with strawberries. Dip the strawberries into the chocolate – yum!!

Wine Suggestions: I would skip the wine – these are so rich, but I’ll add the same notes here I included with the chewy cherry brownies. I often hear people say they like red wine and chocolate. I can see how this might work in some unique cases of overripe, almost sweet wines, but I prefer my wine to be a bit sweeter than my dessert. I think a late harvest zinfandel or a tawny port could be awesome with chocolate, and fortified fruity wines like Banyules and Ruby Ports typically have cocoa or chocolate in the nose, as well as other berry fruits like cherry and raspberry and are classic companions to chocolate.


Fettuccini with Asiago, Lemon & Parsley

0 comments

Fettuccini with Asiago, Lemon & Parsley

Time: 10-15 minutes

Serves: As many as you’d like

Inspired by: I grew up with an Armenian grandmother who always made me pasta with butter and muenster cheese. It was soooooo yum! I love those memories of her feeding me the yummiest of foods. I’ve continued to make various versions of pasta with cheese and butter ever since. It’s really one of the few things I could make before I decided to learn to cook 10 years ago! Now I’ve begun using olive oil much more often than butter, and I love adding other fresh flavors, such as lemon and parsley, to many things. This has become one of my favorite pasta dishes now when I don’t have much time to cook or get to the store. Even though I keep very little food in the house, I almost always have these ingredients. I usually prefer fresh pasta, but like most days, today the fridge is virtually empty so I’m using some dried Fetuccini.

Ingredients:

  • Pasta of your choice – any shape or size – my preference is usually a wide noodle
  • Olive oil – a high quality fruity flavored extra virgin olive oil is best
  • Grated asiago cheese (or other hard salty cheese such as parmesan)
  • Chopped fresh Italian parsley
  • Fresh lemon juice
  • Salt to taste
  • 1 can of garbanzo beans (optional) – this is my favorite protein souce to add to this pasta that I always keep on hand as well

Preparation: Boil water with a bit of salt for flavor. Add the pasta and a bit of olive oil so it doesn’t stick together. Cook according to instructions and drain in collander. While draining, heat garbanzo beans if you plan to include them. Toss pasta in a bowl with some olive oil, fresh lemon juice, grated cheese, chopped parsley and optional garbanzos.

Notes: I’m not really sure this should be classified as “moderately healthy”, but in the pasta world, this does use some very healthy ingredients. It’s of course best to keep your pasta serving light and to go easier on the cheese and heavier on the parsley! There are some pretty decent quinoa pastas these days and I use them often.

Wine Suggestions: If you use a lot of lemon, a high-acid wine with some lemony flavors such as a White Burgundy is a perfect pairing.


Seared Scallops

0 comments

Seared Scallops

Time: 5 minutes

Serves: 2

Inspired by: The first time I had scallops cooked perfectly, they became a favorite food! Unfortunately many restaurants don’t cook them hot enough and then overcook them so they don’t get that yummy glaze and can be rubbery. I’ve also found that they are phenomenal without very little seasoning – just a bit of salt and pepper. This is about as easy as it gets… The photo above shows them served with a spinach salad with mango vinaigrette.

  • 3/4 of a pound of wild scallops – ideally fresh but if they’ve been frozen they are almost just as good
  • 1 cup of spinach leaves or other greens (optional)
  • 1 tablespoon olive oil
  • salt and pepper to taste

Preparation: Add the olive oil to a large sauté pan on high heat. Once it is very hot, add the scallops. If they are medium to large – cook them 1.5 – 2 minutes on each side. They should get nice and browned (that’s from the very hot pan) quickly. Add a bit of salt and pepper to taste and use tongs to serve on a bed of greens or with your favorite salad.

Wine Suggestions: I love scallops with a crisp, high-acid wine with a lot of minerality.The Albariño that we had them with tonight (photo below) was beautiful (2008 Bodega Fundada Rias Baixas). A Chablis or White Burgundy with no or light oak would be beautiful as well. Some love a creamy, buttery chardonnay to match the creaminess of the scallops. The photo above shows them served with a spinach salad with mango vinaigrette, and because of the texture of the scallops and sweetness of the salad dressing, the pairing with this viscous, minerally and fruity Condrieu was perfect!

Seared Scallops


Fresh Pasta with Sautéed Mushrooms

0 comments

Fresh Pasta with Sauteed Mushrooms

Time: 10-15 minutes

Serves: As many as you’d like

Inspired by: Eating at Madison & Fifth with my good friend Jeanette. We LOVE the pasta/mushroom dish there – it’s much more decadent than what I make because it has truffle oil and butter – but that dish really just reminds me that I love fresh pasta with any kind of sautéed or grilled mushrooms on top! This is about the easiest dish to prepare – no recipe required really – but I’m posting this as a reminder to myself to make this now and then.

Ingredients:

  • Fresh pasta – I prefer Pappardelle or any thin, wide fresh pasta noodle
  • Approximately 3/4 of a cup chopped mushrooms per serving – I think all mushrooms rock – these are cremini in the photo but I’ve used all kinds and often many kinds all together (grilled Portabellas are another favorite)
  • Butter or olive oil
  • Fresh lemon juice
  • Salt and pepper
  • Fresh minced garlic (optional)
  • Fresh parsley chopped (optional)

Preparation: Wash, slice and sauté mushrooms in butter or olive oil  – add salt and pepper to taste. I think salt is the key to bringing out the flavors of the mushrooms. Mushrooms are also best when not overcooked – keep them firm and juicy – probably about 5-8 minutes on a medium heat for cremini’s – this varies quite a bit per type of mushroom. If you love garlic, add some minced garlic a few minutes before the mushrooms are finished cooking. When the mushrooms are just about finished, take them off the heat. Cook the pasta according to instructions, usually about 2 minutes. Drain pasta and immediately toss in olive oil, a bit of lemon juice and a bit of salt and pepper. Add some chopped parsley if you like. Pour the mushrooms and their cooking juices over the top and toss lightly.

Notes: I recently made my favorite grilled vegetable lasagna and had a couple of packages of fresh lasagna sheets left over so I cut them into 3/4″ strips and they were awesome as pasta noodles. The fresher the pasta, the more easily the noodles stick to each other so add some olive oil to your cooking water, stir pasta immediately after dropping into the water, and add some salt for flavor. Continue stiring a bit to keep the noodles separated while cooking. After draining, toss immediately with olive oil to keep noodles separated.

Wine Suggestions: I love an earthy Red Burgundy with anything mushroom! My next choice would be a high-acid white to cut through the butter such as a Chablis or White Burgundy. Because this is buttery, many people would also love a rich, buttery and creamy California Chardonnay.


« Previous Entries Next Entries »