Thursday, November 11, 2010
If you find yourself with leftovers, throw them in the blender with some chicken stock. This makes an excellent puree you can serve with another meal!
Oven Roasted Cauliflower with Parm, Lemon & Garlic
Adapted from recipe courtesy Emeril Lagasse, 2003
6 to 8 servings
1 large head of cauliflower, cut into small florets
2 Tbsp extra-virgin olive oil
1 tablespoon+ sliced garlic
2 tablespoons lemon juice (juice of 1 lemon)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish
Preheat the oven to 500 degrees F.
Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 25-30 minutes, stirring occasionally to ensure even roasting(I did this every 5 minutes). Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives/green onion and serve immediately while still warm.
Excellent with steak as an alternative to potatoes, or fish!
B's Brandied Apple Butter (aka: Flat Tire Apple Butter)
8 Qt slowcooker
Wednesday, October 13, 2010
Thursday, August 26, 2010
1 tbsp Duke's mayo
1 tspn dijon mustard
6 anchovies (in olive oil)
Scant 1/4 c. fresh lemon juice
3/4 tspn salt
1/2 tspn fresh cracked pepper
2 cloves garlic, chopped
3/4 c. olive oil
1/3 c+ grated parm reg cheese
Place mayo, mustard, anchovies, garlic, lemon juice, cheese, salt and pepper in food processor. Let it rip and then slowly add olive oil until combined. Taste and adjust seasoning, cheese and lemon juice to personal preference.
Toss w/chopped romaine (2-3 hearts or 1 big head) and a sprinkling more of cheese.
We also serve ours w/grilled/roasted chicken, roasted tomatoes and bacon on top. You could also make your own parm reg croutons to thrown in. Enjoy!
Saturday, August 21, 2010
I highly recommend a Tapas party if you like to theme it up. Just beware the salt lick of ham that crops up when you want to get your pinchos on. Take your Diurex early and often!
- Pork tenderloin, caramelized onions and brie crostini
- Ham, brie, walnuts and balsamic crostini
- Marcona almonds roasted w/rosemary and sea salt
- Beef empanadillas
- Goat cheese and serrano ham empanadillas
- Mascarpone, goat and chive stuffed dates wrapped in serrano ham
- Swordfish ceviche
- Shrimp salad
- Potatoes roasted with rosemary, shallot, garlic and sea salt
- Sausage and manchego toasts
- Cava for dessert
I made the potatoes (amongst a few other things) and they seemed to be a hit! So here's the recipe for you--
Potatoes Roasted with Shallot, Garlic and Rosemary
2 lbs smallish older potatoes, quartered
1 tbsp chopped rosemary
5 oz shallot- larger ones cut in half or quarters so they cook evenly
3 cloves garlic, sliced
1/4 c. good spanish olive oil
Preheat oven to 400 degrees.
Bring water to boil, add potatoes and a fistful of salt. Once water is boiling again after adding potatoes, set the timer for 5 minutes. Strain. Toss in bowl with olive oil, rosemary and salt. Roast for 35 minutes. Add shallots and garlic, roast for approx 20 minutes more.
Thursday, July 29, 2010
Recipe courtesy Emeril Lagasse, 2006
2 cups cherry or grape tomatoes, halved
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon fresh marjoram leaves
1 teaspoon lemon zest
2 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/4 cup fresh lemon juice
2 tablespoons chopped fresh basil leaves
1/2 teaspoon white pepper
4 (6-ounce) portions salmon fillets
8 sprigs fresh marjoram
Preheat the oven to broil with the rack 6 to 8 inches below the lighted broiler plate.
Place the tomatoes, 1/4 cup of the olive oil, marjoram, lemon zest and 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and the lemon juice in a 10-inch saute pan, saute quickly, and set in the oven on the rack. Cook until the tomatoes are well caramelized, 8 to 10 minutes. Remove from the oven and allow to cool for at least 10 minutes. Add the basil to the vinaigrette and toss to blend. Set aside until ready to use.
To cook the salmon, lay the fillets in a 12-inch saute pan and season with the remaining salt and remaining black pepper. Brush the remaining 1 tablespoon of olive oil over the salmon, arrange marjoram sprigs over top, and broil in the oven until the salmon is browned and cooked through, about 5 to 6 minutes. Remove from the oven and top with the tomato and lemon vinaigrette after plating.
Tuesday, July 27, 2010
Ina wants you to have the skin left on your boneless chicken breast in order for the breast to stay moist while grilling. Getting rid of the bone minimizes cooking time. The only way I know to get a skin on boneless chicken breast is to debone a whole chicken breast yourself. If you want to know how, check out this video here. Super easy!
Copyright 2002 Barefoot Contessa Family Style
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Friday, July 23, 2010
Prosciutto & Peach Salad
Saturday, July 17, 2010
Strawberries in Orange Caramel Sauce
Gourmet, May 2008
1 large navel orange
4 tablespoons unsalted butter, cut into 4 pieces
1/4 cup Grand Marnier or other orange-flavored liqueur
1/2 cup sugar
1 lb small strawberries, trimmed (3 cups)
Accompaniment:mascarpone or Greek yogurt (regular plain yogurt is great too, makes it taste like strawberry cheesecake).
Grate zest from orange into a small bowl, then squeeze juice into bowl. Add butter, liqueur, and a pinch of salt.
Heat sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Remove from heat and immediately add orange-juice mixture. Boil, stirring, until caramel has dissolved and sauce is slightly thickened, about 2 minutes.
Add strawberries and cook, stirring, until heated through, about 1 minute. Serve immediately. Top w/yogurt/marscapone.
It's a clean, crisp canvas for your libation leanings.
5 cups of 1" cubes of watermelon (enough to fill a blender)
1/2 c. fresh squeezed lemon juice
1/4 cup super fine/caster sugar
Blend watermelon, lemon juice and sugar until finely pureed.
Pour in pitcher and place in fridge to cool.
Or pour over ice immediately and enjoy!
Small handful basil leaves, 1 long thyme sprig, a few sprigs savory and 5 small mint leaves
Friday, July 16, 2010
Thursday, July 8, 2010
I recommend letting it set up overnite in the fridge in order to develop the best flavor for the dish you want to use it in.
Friday, June 25, 2010
I also like to serve it with a side of garlic infused broccolini (thank you for the inspiration Zu's!) which provides a fresh counterbalance to all of the chewy cheesiness.
The pizza is pretty simple and you can adjust according to your own tastes. This time I used pizza dough from Whole Foods, which was good but VERY chewy as it was whole wheat. Sometimes I make my own, last nite I didn't feel like being a hero, I was just trying to feed people ;)
So, I use:
Garlic Oil (make by frying up about 8 roughly chopped cloves until golden in 1 c. olive oil, strain)
Whole Milk Ricotta
Fresh Herbs, chopped fine- Savory and Oregano from my porch
I hit the dough with oil, pile on as much cheese as you want, sprinkle on some herbs, hit w/some more oil and bake. When it comes screaming hot out of the oven, I hit it w/a few more herbs and pass around the Parm Reg so every one can cheese it up to their own tastes.
A winner, every time!
Sunday, June 20, 2010
I can't believe it's taken us this long to try their new location, but fortunately that's been remedied.
Walking into the restaurant was like coming home to me. Everything I love about a good restaurant experience rushed up to enthusiastically greet me with the bustling, friendly service staff and the clatter/chatter of content diners in this clean, spare, low-lit, house music infused spot. The space is a perfect rectangle of grey, organized by soft barriers of low walls dividing seating sections, a bar area and a curtained area which I'm sure closes itself off to catered events.
We were seated in the banquette section along the far wall. Not usually a fan of such seating (think of the movie Valentine's Day- if you haven't seen it, you should, just for the banquette scene). The tables were far enough apart that you could have decent conversation with no one else's talking intruding.
Hubs got the steak w/roast potatoes, I ordered the sea bass over a parmesan and sweet pea risotto. I was quickly informed they were out and were substituting a rockfish (which I like better any way). The hubs thoroughly enjoyed the steak which had some sort of soy and beef broth sauce. The roast potatoes (fingerling white and purple) were a different story. Hard and undercooked, this is an unforgiveable sin in my book. Esp. when you're paying $5 per micro-potato. My rockfish, however, was pan seared to perfection and my only complaint about the risotto is that there wasn't enough. But, I do appreciate the reasonable portion sizes Acacia puts out so that you may enjoy many courses without overstuffing yourself.
All that aside, the piece de resistance for the evening was their Fizz No.1- a twist on the Pimm's Cup. Hendrick's Vodka, Pimm's No. 1 and Ginger Beer top the list of ingredients. It's brought out in an old-fashioned wide mouthed champagne glass (my personal fav as wel) with a small carafe containing an extra portion of this lovely elixir on the side. The first sip infused my mouth with cucumbery (my word, deal with it) herbal delight. I immediately and greedily wished for a pitcher of this sitting on my table. Marvelous summer cocktail- get thee to Acacia and try it tout suite!
Overall experience was enjoyable (potatoes notwithstanding) and we will be back soon! Keep doing what you're doing Acacia- Richmond needs more like you!
Sunday, January 10, 2010
1/2 c. pitted dried dates (I used dried mission figs)
Thursday, January 7, 2010
Monday, January 4, 2010
Texas Pete, to taste
1/2 c. sour cream (I use lite)
2 tbsp salsa