Red Bash

I'll keep this short and sweet...............................

YUM!!

Felt like mixing up a little something different so here is what I used...

Look at that happy little family. 

Yes, that is a box of wine. Don't knock it till you try it.  The wine I used was by Bota Box - Old Vine Zinfandel. 

The bottle on the right is Red Stag by Jim Beam.  It is a Kentucky Bourbon whiskey with Black Cherry flavor.  Super yum.  This stuff is great straight up just by itself! Thank you Cas for the introduction and for so generously leaving it here for me to befriend. (Cas - short for Casmino - my brother in law once removed - or something like that - my sister in law Lisa's husband)

Here is what you need:

Red Wine
Red Stag Black Cherry Bourbon Whiskey
Triple Sec or another orange liquor
Orange Juice

Here is what you need to do:

Fill a cocktail shaker 1/2 way with ice.  Add 6 oz red wine.  Any red wine will do.  I used a red zinfandel.  Not to be confused with the pink super sweet zinfandel.  If you don't have a red zin, substitute Merlot, Cabernet, whatever red wine you have on hand.

To the red wine, add 1 oz. Red Stag, 1 oz. Triple Sec and 1 oz orange juice. 

Shake it up.

Strain and pour into a chilled martini glass.

Mike asked me what I call this drink. (you remember Mike - my husband - who needs to have a name for everything.) He came up with "Red Bash", so, that is what we shall call it here on out.  Drink too many and you'll see where the "Bash" part comes in.

Look at that color! It's a beautiful thing!

This will make 1 1/2 good size martinis or 2 small if you are sharing.  Or, if you do the math, 2 4.5 oz martinis.  If you would like to make a pitcher, ahead of time, by all means, go for it - then call me so I can come by and share.  For a pitcher, use 1 full bottle of red wine (750 ml), 6 oz Red Stag, 6 oz. Triple Sec and 6 oz orange juice.  If you don't have the orange juice, substitute some lemon or lime juice.  If you don't want it too sweet, you can always substitute the 6 oz with seltzer.

Cheers my friends!

Salmon Salad

This morning I asked my husband what he wanted for dinner since I was heading to the market.

He said – and I quote – “How about fish?”

I nearly fell out of my chair.

My husband has never been a “fish guy.”  The closest he usually comes is shellfish like Alaskan king crab legs which is his favorite, or shrimp, scallops that type of thing.  Otherwise, he is more of a meat and potato or pasta kind of man.

So, all excited, I went to the market and picked out some salmon that looked good.  I wasn’t sure what I was going to do with it so I thought I’d wing it and see what I had on hand.

Here is what I came up with………………..

Mike asked at dinner what I would call this dish.  He does this, I don’t know why.  He just needs to have a name for everything.

I guess you could call it:

Sautéed Salmon Fillet served over spinach with a honey citrus dressing and balsamic reduction.

Sound good?  If so, here is what you need:

2 Salmon Fillets (check to make sure there are no bones and remove the skin)

3 oranges (of your choice or whatever you have on hand but I used a combination)

½ thinly sliced large red onion or one whole if it is small

Honey

Baby Spinach

Balsamic Vinegar

Here is what you do:

In a small sauté pan, start the balsamic reduction.  This is super easy.  Pour the balsamic vinegar in the pan and cook over medium heat.  This is going to reduce way down.  You want it to have a thick syrupy consistency.  I used about 1/3 cup and it reduced to 1-2 tablespoons. 

Doing this helps cook off some of the acidity and concentrate the sugars to make the vinegar sweeter.

*forewarning* as the balsamic cooks, it gives off a very strong acidic odor.  This can be made ahead when little people are not home running around saying “ewwwww what’s that smell?”   Just a thought.  Just a suggestion.  Also, don’t stand over the pan and smell deeply through your nose.  Trust me on this.

While the vinegar is reducing, prep the ingredients you will need for the sauce. 

Wash your fruit. Zest and segment one orange. 

If you are unsure of how to segment an orange or any other fruit for that matter, come stop by, I’ll show you.  If you are not in the area – here is a brief description.

Place the orange on your cutting board. Slice off the ends of the fruit to expose its juicy interior.  Beginning at the top, slice off just the skin and pith running the knife along the curve of the fruit. 

This is what they should look like after removing skin and pith.

In case you are wondering - the orange on the left and one I worked on above is a blood orange.  These are wonderful!  They taste like a combination between a grapefruit and an orange.  And the color is beautiful, isn't it?

Once the skin is removed, its time to remove the segments.  Working over a bowl, hold the orange firmly in your hand.  Gently slide your knife between the membranes toward the center of the fruit to release the segments. You will be cutting on a slight angle or V to remove the fruit.  Loosen each segment and set aside.  Remove pits if there are any.


Squeeze the juice from whats left of the orange into the bowl with the juices collected during segmenting.

Start your salmon.  Check to make sure there are no bones.  Turn over fillet and gently remove the skin.  Normally, I would leave the skin on during cooking to keep the fish together but since it is going on top of a salad, you won't want to fuss with it too much after it's cooked. 

Heat some olive oil in an ovenproof skillet.  Salt and pepper the salmon and add to the pan.  Cook until lightly browned, then flip and do the same on the other side.  Put fish into oven to finish cooking for approximately 6 minutes. 

This is an approximate time.  You will need to adjust how long it is in the oven based on how thick the filets are.  Some could be cut longer and wider and you may not even have to put it in the oven.  You have to use your judgment and cook them just until they are “done.”  The salmon should be firm but not too firm, should be flaky and turn a lighter pink.  Don’t cook too long or it will be tough. If you are still not sure, you can make a small sliver into the middle to check it.  You have my permission.  It’s okay.  You’re cooking at home and not for the Queen.

While the salmon is in the oven or is finishing cooking on the stove top, heat some olive oil in a skillet and briefly sauté the onions.  You want them just slightly wilted. 

To the onions, add the orange zest, juice from the oranges and honey (about 2 Tbsp or a couple turns around the pan).  Throw in some salt and pepper and let the sauce cook a little until it starts to thicken and reduce slightly.

When the salmon is finished cooking, place it over the bed of spinach.  Add the oranges and drizzle the orange juice dressing and balsamic glaze over the top.  Done.  Eat.  Enjoy.   

If you are looking to make this meal a little heartier, you can serve the salmon over a bed of sautéed spinach or accompany it with some cooked rice.  It does not have to be a salad.  The salmon and the sauces stand great on their own.  If you prefer a different type of green, by all means, substitute it. 

For that matter, if you don't like salmon, substitute another type of fish. The fish can also be done on the grill but you may want to leave the skin on for that or put the fish in a grill basket so it does not fall apart.

Another alternative, if you don't have the fresh citrus to make the sauce, you can substitute orange or grapefruit juice.  Just adjust the honey amount as the bottled juice may have added sugar.  For the oranges, you can substitute a can of mandarin oranges or even sliced pineapple if you have it on hand.
Remember, it's your kitchen and your tastes.  Like I always say, take the idea and make it your own.  No set rules. 

Unless, of course, you are baking, which we all know if you have read my previous postings.

Back in the Saddle

I decided to listen to my own advice and get back in the kitchen and bake something - even after the great coffee cake disaster of 2011. 

I wasn't going to make the coffee cake again, though.  I'm not that crazy and besides,  I have not fully healed yet.

I was putting away some groceries in the freezer and came across some bananas I had stuck in there when they had started getting over ripe. These are the best bananas to bake with, by the way.

Now, I have never been a big fan of bananas.  Maybe it’s a texture thing.  But banana bread – now that is a different story. 

When I was interning at a restaurant after culinary school, one of my jobs was baking all the quick breads for table service.  Zucchini bread, apple bread, banana bread, you name it.  I always had luck with these recipes so I decided, this would be the perfect baking project to heal my bruised ego.

This recipe should be made in a Bundt pan.  But, I am still mad at mine.  Now, I know I shouldn’t hold a grudge but I decided to make mini loaves instead.  This recipe made 4 mini loaves plus 9 cupcakes.  Be sure to grease and flour the Bundt pan, loaf pan, whichever you are using, so it doesn't stick.  Except for the cupcakes -  I used the paper liners because I didn't feel like greasing the tins.  That's how I roll.

The first time I made this banana bread for the kids, I added chocolate chips to it so now they won’t eat it without them. I like to use the mini morsels because they distribute into the batter better.   In your kitchen, though, anything goes!  You can keep the chips in or omit them.  Get crazy.  Add cinnamon or nutmeg if you like.  Throw in some nuts.  Make it your own.

Here is what you need:

4 cups plus 2 Tbsp all purpose flour

1 tsp baking soda

1 ½ tsp baking powder

½ tsp kosher salt

2 sticks room temperature unsalted butter

1 cup plus 2 Tbsp granulated sugar

½ cup brown sugar

3 eggs

3 whole ripe bananas peeled and mashed

1 tsp vanilla

1 ½ cups sour cream

1 ½ cups mini semi sweet morsels (optional)

Here is what you do:

Heat oven to 350 degrees.

Grease and flour Bundt cake pan or whichever type of pan you decide to use. 

In a small bowl, combine all purpose flour add baking soda, baking powder and kosher salt.  Set aside.

In the bowl of a standing mixer (or large bowl if you are using a hand mixer) add butter, granulated sugar and brown sugar.  Beat until combined and creamy.

Add eggs one at a time then add vanilla and mashed banana.

Alternately add flour and sour cream until just combined.  Mix in chocolate chips, if you like.

Pour into pan and bake approximately one hour to one hour and 15 minutes (depending on your oven and the pan) until the top is golden brown or a cake tester or toothpick comes out clean.

Here they are just out of the oven, golden brown and fabulous.





Supreme yumminess!

Give it a shot.  This is a basic recipe and almost foolproof. 

Leftovers can be used for french toast or you can put some butter in a saute pan and fry a piece of the bread on both sides.  Put on a plate, scoop some vanilla ice cream and caramel sauce on top and you have dessert. 

Spread the wealth - give some to a friend.

Otherwise, if you are not going to eat it all within a couple of days (yeah right!) you can freeze it.  Wrap in saran wrap or foil and put in a freezer bag.  Then on days when you have that unexpected company or if you have a kitchen disaster like I did, you can pull one of these puppies out for a snack and feel a little better about yourself. 

Happy Baking!

Had to Share

It's another snowed in day here in Northern New Jersey.  It started last night so school was cancelled for the kids.

By 8:00am it seemed as if they should have just called a delayed opening rather than canceling school altogether.  I am on a secondary street and the roads were fine.  But, oh well, make the best of it. I decided since I am hanging in with the kids, I would bake a cake. I'm not sure if it is the cold weather or the fact that I have grown more patient in my years but I have been really into baking lately. 

I have always said I was more of a cook than a baker.  I like the immediate gratification of sauteing, grilling or roasting something.  If a dish can not be made within an 30-40 minutes, I would skip it all together.  And to bake, you need to be precise in your measurements and I am more of a toss it all in the pan and let's see what happens kind of girl.

Anyway, I found a great recipe for a Sour Cream Coffee Cake which sounded simply divine.  I had all the ingredients in the house, so, I thought I'll whip this up real quick, throw it in the oven and in 55 minutes, pull out the perfect coffee cake to have in the afternoon after doing a little shoveling and clearing of the snow.

I followed the directions.  I mixed, I poured.  I thought, wow, that was so easy. I'm going to start baking even more!
 
40 minutes passed and as I was clearing off the counters and washing dishes, it hit me.

The recipe called for 1 1/2 sticks of butter.  As I was throwing out the wrappers for 2 sticks of butter, I came to the realization that this cake may not come out exactly as it was supposed to.

Well, how bad can it be?  Maybe it will just be a little more buttery - not a bad thing in my book.

The timer went off and I took out the bundt pan.  So far so good.  Everything looked okay.  I let the cake rest and as it was resting, it started slowly deflating in the pan.  I flipped it out onto the cooling rack and hoped for the best.

After coming in from some time in the snow with the kids, I looked over to the counter and the cake was now half the size.  The incredible shrinking cake!

Uh oh.  I took a knife and sliced into it.  It gooed all over the plate.  Ewwww!  Not pretty!  I was so pissed off, I tossed the whole thing right into the garbage.  I almost threw it out the window - which is my signature move but thankfully, it was too cold to open the window.

Frustrating!!!

So, why am I telling this story?

I guess to just share that even if it doesn't go well with a recipe, try and try again.  I know so many people who are intimidated by all things kitchen related because of a previous disaster.  What's the worst that could happen?  You pick up the phone and order a pizza.  Or throw together a pb&j sandwich, or have cold cereal for dinner.  Or even pick up a cake at the bakery or use a boxed mix.  At least you can say you tried.

Shake it off and get back in there!

As I sit here writing this, I think back and should have taken a picture to post.  It really was pathetic.  I promise to take a picture of my next disaster to share with you.

Otherwise, if you are ever in the neighborhood, just check the bushes outside my kitchen window.

Happy New Year!!

7 days late.  

It has been awhile since I have written. 

Holidays + family home for 10 days + birthday parties = Crazy Momma with no time.

Anyway………….

I have been reading about what kind of resolutions people were making and what some of the upcoming food “trends” will be for 2011.  It’s funny how all of a sudden people get into that panic mode trying to figure out what they need to change and/or improve on as the clock ticks closer and closer to midnight.  We actually should be making resolutions all year. 

But alas, I too, have jumped on the bandwagon.  My list kinda started back in September though. 

On the other hand, you have people who don’t believe in making resolutions.  I was talking to my husband one night and told him about my plans.   I asked him if he had any resolutions.  His answer was “Nope, nothing.”  I, not being satisfied with that answer, had to pry a little further and ask “Really, why not?”  His answer was something to the effect of “If I wanted to improve on something, I would have done it already.”  Then he looked at me and said “Why, what do you think I need to change?”  That is where the conversation ended.

So, what is topping the charts for top 10 resolutions? Similar to past years it seems that getting in shape, getting organized, reducing debt and saving money top the list.  In addition, going back to school, traveling more, getting a better job and making a difference rated pretty high.

In the world of food, experts say the top trends include a big comeback in canning & preserving, eating and shopping locally, purchasing fresh every day and “discomfort” foods.  (As opposed to the familiar comfort foods - these would be considered trying foreign ingredients or trying foods prepared in new and different ways.)

And here I thought I was being an original. 

So, here are my resolutions in no particular order.  They include some suggestions that maybe you might want to add to your list as well.

1 – Get healthier.  I’m not stepping on a scale and looking to lose a certain amount of weight.  I’m SO not a calorie counter.  It would simply be impossible for me to diet.  I go by how my clothes fit, and let me tell you – after Christmas and New Years – they ain’t fittin!   I’m simply looking to eat a little better and get a bit fitter.

2 – Go back to school.  This you may know already from some earlier blogs.  Originally I was looking to maybe get my Culinary Bachelor’s or equivalent but I’m still not sure yet.  I will definitely be taking more classes but I think instead of going for long term schooling, I may take more specific classes to hone up on some of the skills I already have.  I don’t know – stay tuned.  I’m still trying to figure out what I want to be when I grow up.

3 – Family Vacation.  I'm not looking to travel around the world or hit any exotic ports here.  Just a good one week away from it all with nothing else to think about.

4 – Shop locally.  It is my goal to do more local small business shopping.  I already work the farmer’s market circuit in season.  It makes sense to buy your foods locally.  It’s healthier, cheaper and “greener”. Aside from Farmer’s Markets, there are local places to buy fresh meat, eggs, dairy, etc.  Go online and search your neighborhoods, you will be surprised at what you find.  And if you are in the Bergen County New Jersey area, write me and I’ll give you the heads up on some great places.  In addition, I have started expanding and shopping more for gifts and other necessities at local shops.  After all, these shop owners are your friends and neighbors who are trying to make a living doing what they enjoy.  We should support that.  Be an original and buy something not mass produced and is handmade. It means more.

5 – Do more “scratch” cooking.  This includes everything from homemade breads, cookies, sauces, condiments, etc.  Yes, even condiments.  Relishes, ketchups, barbecue sauce, mustard.  I have had the itch for quite a while to try canning and preserving.  On Christmas Eve, my Aunt Marie (remember her – my Bocelli partner) brought over some homemade mustard made by her friend Peter.  It was absolutely wonderful.  We sucked down the whole jar – well, almost.  There was about a quarter of a jar left and thankfully Marie left it for me to enjoy with the leftovers.  Sadly it is gone and I long for more. Hint, hint. He had also given me some homemade hot sauce before the holidays.  So, I’m thinking, hey why not.  I should try that too.  There’s nothing like being able to control what goes into your food.  Thank you Peter for the inspiration! 

6 – Live more.  Be in the moment.  Enjoy life.  Even the little everyday disasters can teach you something.  You just need to step back and look at it a little closer.  Breathe. Relax.  And I don’t mean just sit on the couch and vegetate.  I’m talking relax, like chill and stop stressing what you can’t control.  For the past few months, I’ve been stressing looking for a job and complaining about what I don’t have.  I finally realized I need to look at what I do have and go with it.  Adapt. Appreciate.

7 – Try something new.  I’m going to step out of my comfort zone.  This could be anything and could happen everyday.  Like I said, I want to try canning and God knows what else.  But for you it could be skydiving, taking piano lessons, eating liver for breakfast. Whatever.  By the way, I want to try new stuff, but I’m not doing that last one, but you can go for it.  Then write to me and let me know how it was.

8 – Write more.  It’s therapeutic.  I love writing for this blog but would also like to start keeping a journal.  It’s amazing how much you forget but if it’s written down, you can read it in years to come and it will take you right back!

Okay, that’s about it.  Didn’t want to be the overachiever and go for a “top 10”.  I need to be realistic here.

I would love to hear your thoughts and/or resolutions so please share.

And thank you again to everyone for coming back and reading my rants.  I wish you all a very successful, peaceful, healthy, happy and prosperous 2011!

Cheers!

No recipe needed.  Open bottle of champagne, pour, drink, enjoy!