Posted in food, Recipes, tagged beef, garlic, kale, sriracha on January 15, 2013| Leave a Comment »
My husband is addicted to this meal I concocted:
Recipe
Chopped garlic
Hot pepper flakes
1 bunch chopped lacinato kale stems removed
Sauté 1 lb ground beef in olive oil with the garlic and hot pepper flakes
until all the liquid evaporates
Add chopped kale and cook 10 minutes stirring constantly
Cover and turn off heat
Cook basmati rice separately
Serve beef with rice and a hot sauce like sriracha drizzled over it
Enjoy!!!!
IMG_4369
Posted in food on November 16, 2012| Leave a Comment »
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BEST CHOICES |
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Arctic Char (farmed) Barramundi (US farmed) Catfish (US farmed) Clams (farmed) Cobia (US farmed) troll/pole) |
Posted in food, tagged france, italy, red, spain, wine on November 10, 2012| Leave a Comment »
Posted in food, tagged cevapcici, sausages on October 3, 2012| Leave a Comment »
http://easteuropeanfood.about.com/od/sausages/r/cevapcici.htm
It has been said the casing-less sausages known as cevapcici or cevaps found their way into Eastern Europe via the Ottoman Empire, which picked them up from Arabic cultures around Persia.
Today, there are different versions of cevapcici throughout Croatia, Serbia, Bosnia-Herzegovina and Macedonia. Some use pork and lamb, others use pork, lamb and beef, and yet others omit the pork entirely.
Originally, they were skewered and grilled over an open fire. Nowadays, most cooks grill, broil or pan fry them. They make great appetizers and sandwiches on lepinjebread!
Makes 6 servings of Cevapcici
Posted in food, Recipes, tagged juice, watermelon, weck on September 5, 2012| Leave a Comment »
watermelons and juice
this is a watermelon i bought and cut up today, from whole foods…I LOVE IT
I also took another two watermelons, took out the flesh and blended them until they were liquid
I froze my freshly squeezed watermelon juice for those rainy winter days!!!! in weck jars with plastic lids
Posted in food, Recipes, tagged peaches, puff pastry on August 7, 2012| 1 Comment »
before baking, one sheet of puff pastry rolled out a bit, pricked with a fork
brush sliced peaches with peach marmalade sprinkle on granulated brown sugar and freshly grated nutmeg
bake on cookie sheet for 20 minutes at 405 on convection bake setting and eat sliced in two inch pieces
Posted in back garden, food, tagged artichokes on July 15, 2012| Leave a Comment »
heavy, mysterious and beautiful…why not share, and afterwards I will see if the leaves will close up or if we just cook and eat them as usual
Posted in food, tagged cooking, john, order, ribs on July 15, 2012| Leave a Comment »
My husband John used to be a professional cook. He started at age 16 and worked his way up to chef at the Big Apple Cafe in Rochester, NY. He is now, years later,a self taught top IOS programmer!!!!! But, he still loves to cook, especially ribs and buffalo chicken wings, being that he is from the Northern East coast and that his father, born in Missouri, taught him early on how to smoke meats and fish, it still remains his go to fun and satisfying food of his life. He misses the fat on the ribs here in Portland, but once in a while he lucks out and gets a rare butcher to leave it on so they can retain their juiciness as they slow cook in our back yard smoker/grill. He will be selling his ribs by preorder to his clamoring programmer buddies and other Portland acquaintances who cannot believe the amazing product he turns out!!!!
He will charge $14/for half rack!!!
Starting July 28!!!
Please place your orders early, as we will need to purchase and prep all the ribs as well do a long smoke on them (yes I will be photographing and writing it up, as well as taking all the orders!!!)
Here are the photos from the last rib cooking session!
Posted in food, Recipes, tagged cherries, liqueur, montmorency, tart on July 10, 2012| Leave a Comment »
sour cherries from mt. hood valley
sour cherries
sugar
bake in sun for two weeks
stay tuned…
Posted in food, tagged cherries, sauvie blueberries on July 6, 2012| Leave a Comment »
Amazing cherries, small farm but delicious!
And gorgeous blueberries! I got 9 pounds
Posted in food, tagged home made, mozzarella, pizza on April 11, 2012| 1 Comment »
he uses sauce, herbs, fresh mozzarella and bought dough
ingredients
pretty sight
on to the baking stone
and voila!!!!
Posted in food, tagged beef, eggs, hash on March 25, 2012| Leave a Comment »
john's fantastic hash and eggs breakfast!
Posted in food, Recipes, tagged breakfast, dutch, pancake, raspberry, sugar on February 26, 2012| Leave a Comment »
raspberry dutch pancake
here is the recipe
INGREDIENTS
METHOD
1 Preheat oven to 425°F. Put a 10-inch cast iron skillet into the oven and heat for at least 8 minutes.
2 Melt 3 tablespoons of butter in a saucepan or in a microwave. Of the 3 tablespoons, one tablespoon will be for the batter and two for the pan.
3 In a blender, put the eggs, egg white, milk, 1 tablespoon of the melted butter, sugar, flour, vanilla, cinnamon, and salt. Blend until you have a smooth, creamy batter. This should take about 30 seconds. Be sure to scrape down the sides of the blender carafe with a rubber spatula if necessary.
4 Carefully remove the very hot skillet from the oven. (Watch out, the handle is HOT! Make sure to use a thick pot holder so you don’t burn your hands.) Pour the remaining 2 tablespoons of melted butter in the pan and swirl to coat the bottom of the pan. Gently pour the batter into the hot skillet, making sure not to splatter batter all over the sides of the pan. Put in one cup of fresh raspberries. Carefully return the pan to the oven and bake for 20 minutes. The Dutch baby will puff up around the edges, even to the point that the sides will obscure the center. It’s a wondrous sight to behold when watching through the oven window! Do not open the door to peek, though, as opening the oven door even a crack while baking may cause your Dutch baby to fall.
5 Once the Dutch baby is done baking, remove the skillet from the oven (again, take care, the handle is HOT) and use a thin spatula to gently coax the pancake onto a large plate. It may fall slightly once removed from the heat, which is totally normal. To serve, cut into wedges and sprinkle with powdered sugar (and more cinnamon if you wish) and a splash of lemon juice.
Yield: Makes 1 10-inch Dutch baby pancake. Feeds 2 or 3 people for breakfast.
Simply Recipes http://simplyrecipes.com
Posted in food, vegetables, tagged dandelion, greens, raddichio, roots, salad on February 23, 2012| 1 Comment »
In my back yard I picked these today and we will devour tonight
also the root is good as a tincture for liver cleansing
chop it up and combine with 1/4 cup vodka for two weeks in a tightly closed jar, strain and use with dropper after that in your water
Posted in food, Recipes, tagged beef, chinese, steak, stir fry on February 18, 2012| 2 Comments »
so delicious! and authentic! just need a wok!
I changed out some of the vegetables and used what I had in the refrigerator but here is the basic recipe:
Black Pepper Beef and Stir-Fry
Reprinted with permission from Ching’s Everyday Easy Chinese: More Than 100 Quick & Healthy Chinese Recipes by Ching-He Huang, copyright (c) 2011. Published by William Morrow Cookbooks.
Serves 2-4
INGREDIENTS
DIRECTIONS
My grandmother always said that if we ate vegetables of every color of the rainbow, we would stay as healthy as anything. This is the perfect way to ensure you get more than your five a day.
For the Marinade:
Mix together the ingredients for the marinade in a large bowl, then add the beef and stir to coat. Cover the bowl with plastic wrap and set aside for 20 minutes to marinate, then remove from the marinade (reserving it) and dust with the cornstarch.
For the Stir-Fry:
Heat a wok over high heat, and when it starts to smoke, add half the peanut oil. Add the ginger and stir-fry for a second or so, then add the vegetable mixture and toss together in the wok. Add a drop of water to create a little steam for cooking the vegetables. Cook for 1 minute and transfer to a plate.
Place the wok back over the heat and add the remaining peanut oil, followed by the beef. Let the meat settle for a few seconds, then stir in the wok for 1-2 minutes. Add the stir-fried vegetables and toss together with the beef. Season with additional light soy sauce, then transfer to a serving plate and eat immediately.
Posted in food, restaurants, tagged birthday, caviar on January 8, 2012| Leave a Comment »
sevruga caviar, small bottle of vodka, champagne sampler YUM
john on 45th birthday devouring caviar
black ink past with tomato sauce
surf and turf, lobster and steak
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 | Rosemary on living in Portland |
| kat on Tomato and onion tart |
| kat on Basque piperade in a Le Creuse… |
Space Place House 