Birthday Heartburn.
Well, I'm 32 now. And if that's not enough to give you heartburn, the following will be.
This year for my birthday I really just wanted to cook. I wanted to cook things I've never cooked before. Rafi thought I was nuts, but I enjoyed cooking with the wind in my hair. Okay, no wind really, but I was moving fast. Well, I thought I was moving fast until I looked at the clock. Dinner was eventually served an entire HOUR after I had promised it. Sorry, guys.
These recipes are from various sources - my new cookbook, a television show, and a magazine. Warning: The photos are unedited, full size, and were taken as an after thought. In other words, they're pretty bad.
Asperitif: Saracco Moscato d'Asti 2009. We've been over this before. It's divine. It has half the alcohol content of a regular bottle of sparkly, so you can drink it like soda! Oh, wait, I guess that's a bad thing.
First Course: Baked Brie with Cranberry Habanero sauce; Gruyere with Honey; served with water crackers. My Brie didn't melt quite to the degree I like it, but it was fine. The cranberry habanero sauce was sweet with a mild kick. It keeps you coming back for more just to figure out what the kick is. The Gruyere with honey is always a crowd pleaser.
Second Course: Apple and Pear Salad with Toasted Pecans and Parmigiano-Reggiano on Mixed Greens in a Balsamic Vinegarette. I love a salad with fruit. This one had TWO fruits. I'm in. I must confess I made a mistake, though, in the making of this salad. It wasn't supposed to have Parmigiano-Reggiano cheese. It was supposed to have Gorgonzola, which I do have in my refrigerator. Truth is... I forgot. Would it have added another flavor profile to the salad? Yes. Was it still delicious anyway? Yes.
Third Course: Paprika and Parsley Steak Skewers. I won't be making this one again. First off, cutting a huge roast into cubes isn't my idea of fun. Secondly, the marinade was lacking. It contains lemon juice, olive oil, paprika, parsley, salt, and pepper. What it's missing is garlic, onion, and some heat. I think I'll leave the steak cookin' to Rafi.
Dauphinoise with Pancetta and Gruyere. Hello, evil one. Nice to meet you. Please come back again sometime. Not only was this dish fun to eat (hey, it has potatoes, milk, heavy whipping cream, and tons of Gruyere), it was fun to make. I used two disc attachments on my new Cuisinart food processor (my recent Christmas present) to near instantly shred the cheese and to effortlessly slice the potatoes into thin slices. And I had my best friend Tina as my sous chef, so I didn't have to peel a one of them! After you crisply fry and then drain the pancetta, you simmer the potatoes in the milk and whipping cream. Then you drain it, reserving the milk. Layer the potatoes with the cheese, pancetta, and season with salt and pepper. When you finish, you top it off with more cheese and pour the milk mixture all over. Baking it in the oven lends it a bubbly brown crisp top that can't be beat. Next time (after I lose the 5 pounds I gained eating the thing), I'll switch up the cheese and add onions. Everything is better with onions.
Homemade French bread. Can I claim it's homemade if I technically just dumped stuff in a bread machine and turned it on? Yes, let's say I can.
Fourth Course: Baked Grapefruit and Vanilla Bean Ice Cream with a Merengue Blanket. Now this one is interesting. Very interesting. Segments of grapefruit (I used a Texan pink grapefruit), are tossed with brown sugar and vanilla and then separated into ramekins. After making some merengue with a couple egg whites and sugar (way easy), a scoop of vanilla bean ice cream is added to the ramekin, which is then covered completely by the merengue. Baking the dishes for 6 minutes makes the merengue golden brown and pretty. It's a beautiful dish to present to your guests. But let's get to the eating part. There's a faint crunch when you put your spoon through the merengue. And then you get confused. The various textures are really interesting - grapefruit pulp, cold and creamy ice cream, warm and foamy merengue. It's a dessert that keeps you coming back because you can't decide if you like it or really, really like it. And I think my verdict is that I really really like it. The grapefruit's tartness offsets the brown sugar sweetness perfectly. I would imagine this will become a staple dessert for us, as it takes much less time than baking a cake. Plus it would be fabulous with raspberries, blackberries, apples... I wonder how it would be with "exotics" like mango or pineapple? I think Rafi will enjoy the experimenting.
And now back to the topic of heartburn. You know what makes it worse? This mess:
But sharing my efforts with appreciative (and gifting!!) friends made it all worth it. Thanks to Tina and Greg for my arm weight thingy (ha!), and a HUGE thank you to my husband. Rafi helped me do the grocery shopping, clean up, and he gave me a few surprises - a key lime rum cake, a really awesome JBL iPhone docking station for the kitchen (also thank you to my mom for that!!), and a very generous gift certificate for massages. I do love him so!
So on that note I think I'll take my Pepcid and think about all the great things that my 32nd year has in store.
This year for my birthday I really just wanted to cook. I wanted to cook things I've never cooked before. Rafi thought I was nuts, but I enjoyed cooking with the wind in my hair. Okay, no wind really, but I was moving fast. Well, I thought I was moving fast until I looked at the clock. Dinner was eventually served an entire HOUR after I had promised it. Sorry, guys.
These recipes are from various sources - my new cookbook, a television show, and a magazine. Warning: The photos are unedited, full size, and were taken as an after thought. In other words, they're pretty bad.
Asperitif: Saracco Moscato d'Asti 2009. We've been over this before. It's divine. It has half the alcohol content of a regular bottle of sparkly, so you can drink it like soda! Oh, wait, I guess that's a bad thing.
First Course: Baked Brie with Cranberry Habanero sauce; Gruyere with Honey; served with water crackers. My Brie didn't melt quite to the degree I like it, but it was fine. The cranberry habanero sauce was sweet with a mild kick. It keeps you coming back for more just to figure out what the kick is. The Gruyere with honey is always a crowd pleaser.
Third Course: Paprika and Parsley Steak Skewers. I won't be making this one again. First off, cutting a huge roast into cubes isn't my idea of fun. Secondly, the marinade was lacking. It contains lemon juice, olive oil, paprika, parsley, salt, and pepper. What it's missing is garlic, onion, and some heat. I think I'll leave the steak cookin' to Rafi.
So on that note I think I'll take my Pepcid and think about all the great things that my 32nd year has in store.
posted by Jodi C. at 8:49 PM
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