tag:blogger.com,1999:blog-88038422024-03-14T07:31:09.806-04:00Kitchen MonkeyUnknownnoreply@blogger.comBlogger129125tag:blogger.com,1999:blog-8803842.post-66652185486978824532011-10-16T21:57:00.011-04:002011-10-17T21:12:11.390-04:00French Laundry-Inspired Huevos Rancheros with Poached Egg and Pureed Roasted Poblano<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPV3vubfl_WFYwG-fsCN-j5pzawYlRyh2UItRI1GEMqLAfCGwRFpQzYZ7no1lZWrTVoy6Ig0xokh4DH9FpGsBMRkEw4u3J-MRjGtoMo2XgpGUWqvJZuw8eTV-3WM7be-_pwTH-A/s1600/Thomas+Keller+Scallops.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPV3vubfl_WFYwG-fsCN-j5pzawYlRyh2UItRI1GEMqLAfCGwRFpQzYZ7no1lZWrTVoy6Ig0xokh4DH9FpGsBMRkEw4u3J-MRjGtoMo2XgpGUWqvJZuw8eTV-3WM7be-_pwTH-A/s500/Thomas+Keller+Scallops.JPG" alt="" id="BLOGGER_PHOTO_ID_5664275684980045058" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" border="0" /></a></div><div><br /></div>Clearly the picture you see above is not huevos rancheros. It is, rather, pan-roasted scallops with morel mushrooms and aspargus puree, which is what the Missus and I had for dinner Friday night. The recipe came from Thomas Keller's "The French Laundry Cookbook," which I recently purchased. Keller is a bona fide culinary genius according to <a href="http://www.nytimes.com/2011/10/12/dining/reviews/per-se-nyc-restaurant-review.html">everyone</a>. Some day I will eat at the <a href="http://en.wikipedia.org/wiki/The_French_Laundry">French Laundry</a>, or <a href="http://www.perseny.com/">Per Se.</a> Until then I'll have to content myself with whatever humble approximations I can eke out from his book, our tiny kitchen, and a relatively limited selection of sources. Could I make every recipe in this book? Depends. Want to sell me an entire pig's head?<br /><br />I'll not be posting Keller's recipe, in keeping with my loosely-kept policy of not posting others' recipes without direct permission. So you'll settle for a consolation prize, perhaps?<br /><br />You see, browsing through the book's large and elegantly-designed pages I was inspired to try something new with an old favorite. My obsession with huevos rancheros goes back to my youth in Albuquerque, New Mexico, and is known to anyone who has either read this blog regularly, or known me since 1990. Even after three years of cohabitation and 1 1/2 years of marriage, the Missus still largely feigns support of this obsession, but I suppose I shouldn't blame her for the occasional "can we just have pancakes for breakfast today?" I'm also sure that at least two of my readers (which I believe constitutes 1/3 of my readership) are thinking to themselves "is he seriously writing about huevos rancheros again? Yes! But I must say, the Missus gave this iteration her full support.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wDzWehNMGBy6InVN9cqFv_sPrEaV5q7Su8z0AnjsWLK0SyWGsQfYm_vrrzj4OwdCcHDcDgdgKjXRCiV-GnT1LDghf73n0QSaSd-RS4VSFGFWhbiUvQNEK6-IDmnPtC1dx4SO9A/s1600/Ultimate+Huevos.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wDzWehNMGBy6InVN9cqFv_sPrEaV5q7Su8z0AnjsWLK0SyWGsQfYm_vrrzj4OwdCcHDcDgdgKjXRCiV-GnT1LDghf73n0QSaSd-RS4VSFGFWhbiUvQNEK6-IDmnPtC1dx4SO9A/s500/Ultimate+Huevos.JPG" alt="" id="BLOGGER_PHOTO_ID_5664275851837577602" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" border="0" /></a></div>A number of Keller's recipes contain purees, and I wanted to see what I could do along those lines. The only thing this recipe shares with traditional huevos is some basic ingredients, but the preparation is unique. The measurements below are only approximate, but this is the sort of thing you can and should experiment with.<br /><br />(1) The green stuff you see above consists of roasted and peeled <span style="font-weight: bold;">poblano peppers </span>pureed with salt and olive oil (delicious by itself).<br /><br />(2) The brown stuff is my traditional <span style="font-weight: bold;">beans</span>, but pureed. It consists of sauteed onions and garlic mixed with spices (cumin, coriander, oregano, smoked paprika, and mace or allspice), san marzano tomatoes, and a bit of chicken stock. Stew all of that for about 20 minutes, then puree.<br /><br />(3) The <span style="font-weight: bold;">potatoes </span>I sliced on a mandoline for uniformity, then cut into the wedges you see below. I boiled them for a few minutes to soften them up, then put them in a bath of ice water to stop the cooking. I then drained them, and coated them in a mixture of 3 parts flour to 1 part ground cumin and 1 part ground coriander. I then fried them in about 2/3 inch of vegetable oil and put them on a paper towel to absorb the oil.<br /><br />(4) The <span style="font-weight: bold;">egg </span>was poached, then garnished with fresh chives and diced shallots that had been sauteed in olive oil in which I soaked <a href="http://en.wikipedia.org/wiki/Annatto">annatto seeds </a>(the seeds impart a wonderful orange color and rich flavor to the olive oil).<br /><br />Serve with really good coffee! And for a more decadent experience, a dollop of sour cream or creme fraiche.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8803842.post-49805896197016428912011-09-11T10:27:00.004-04:002011-09-11T11:03:19.186-04:00Gazpacho<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQDIaxNiwSSlYiNFcRi5IgSlWcm0MmNpRsKsi5wQ6aZcyKbQfVFxQMbUKNjjMO-qsA3pQnbPq0qlqzlg83ERe1Heqfy0IVH7rc8Owo1tHrFas3KGQciU7PX3vFJ-rJaznMiIU3Q/s1600/Gazpacho.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 530px; height: 363px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYQDIaxNiwSSlYiNFcRi5IgSlWcm0MmNpRsKsi5wQ6aZcyKbQfVFxQMbUKNjjMO-qsA3pQnbPq0qlqzlg83ERe1Heqfy0IVH7rc8Owo1tHrFas3KGQciU7PX3vFJ-rJaznMiIU3Q/s400/Gazpacho.JPG" alt="" id="BLOGGER_PHOTO_ID_5651110733285902226" border="0" /></a><br /><div>Now that summer is over and good tomatoes are getting harder to find, I'm finally getting around to posting my gazpacho recipe. It holds no claim to being particularly original or different, but several people who say they don't normally like gazpacho have praised it, and I certainly like it.</div><div><br /></div><div>Like any gazpacho, this one wins or loses entirely on the quality of the tomatoes you use. In other words, don't skimp. You want big fat heirloom tomatoes. When possible, I use at least three different kinds, which gives the soup a nice complexity.</div><div><br /></div><div>The other thing to know about this recipe is that it's an approximation. Gazpacho is one of those things I tend to wing. But I've also written it so that you can add the base a little at a time to taste.</div><div><br /></div><div>Serves 6</div><div><br /></div><div>1 medium shallot </div><div>1 garlic clove</div><div>6-8 fresh chives</div><div>1/4 bunch of fresh parsley</div><div>1 red bell pepper</div><div>1 cubanelle pepper</div><div>3 Large Heirloom tomatoes (cut into large pieces)</div><div>salt</div><div><br /></div><div>(1) Roast the peppers over an open flame until the skin is completely black. If you don't have a grill going or a gas stove, you can cut the peppers in half, remove the stems and seeds, and lay them flat on tinfoil beneath a toaster oven broiler or your oven's broiler until the skin is black. Run the peppers under cold water, removing the seeds and stems if you haven't already, and peel the skin off. Set the peppers aside.</div><div><br /></div><div>(2) Peel the shallot and garlic, then place the first four ingredients in a food processor. Process until finely minced. Spatula the mixture out of the food processor and set aside in a bowl.</div><div><br /></div><div>(3) Add the roasted peppers to the food processor and puree. </div><div><br /></div><div>(4) With the peppers still in the processor, add the tomatoes and process to the consistency you like. Add salt to taste.</div><div><br /></div><div>(5) Add the shallot/garlic/herbs mixture to the tomatoes a little at a time--in the food processor if you're going for a smooth gazpacho, or in a bowl if you're going for a chunkier texture. Add the mixture to the tomatoes until you have the balance you want. </div><div><br /></div><div>Note: For a truly smooth gazpacho, use a blender. I start off with the food processor, and after the five steps above I put it in a bowl and use a hand blender.</div><div><br /></div><div>Note: Most cubanelle peppers are not particularly spicy, but if you're a wilting violet, you may want to test it out before adding it. It can always be replaced with an even more benign pepper. </div><div><br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8803842.post-5589357947017916172011-07-10T21:30:00.006-04:002011-07-11T17:47:52.967-04:00Grappa Italian Cafe - Park City Utah<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzit65NeKFW3XuNg8qIiCja6ZeTIrUhKJ6jRD9uAepFeeZslmgo6Pifzb54aNWjsvFf85o5OWyN9rkNLGA3X2-W5ItsV3bUqP1nr5fl4RYHXruvGWRakNKWatkyqCIiXyx97jGQ/s1600/ade22fe61572a2d6ae3b949901cfd18a49461237.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzit65NeKFW3XuNg8qIiCja6ZeTIrUhKJ6jRD9uAepFeeZslmgo6Pifzb54aNWjsvFf85o5OWyN9rkNLGA3X2-W5ItsV3bUqP1nr5fl4RYHXruvGWRakNKWatkyqCIiXyx97jGQ/s500/ade22fe61572a2d6ae3b949901cfd18a49461237.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5627901746711038466" /></a><div>The Missus and I spent the past week in Park City, Utah, at a vacation rental home on a hillside overlooking Main Street. As many of you know, Park City is a beautiful town nestled in the Wasatch Mountain Range. It is a ski mecca, home of the Sundance Film Festival, and all-around fantastic place to be at any time of the year. And it has some great restaurants. We mostly cooked, but on the last night of our vacation, the Missus and I splurged at <a href="http://www.grapparestaurant.com/">Grappa</a>, the Italian restaurant you see above. The best thing by far was the location. The staircase you see to the right side of the photo goes up the hillside about 100 yards, and our vacation home was at the top--so it was a short and convenient walk. They sat us on the white-canopied balcony, seen in the above photo on the third floor. Here is the view from the balcony:</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVITpGTEZOQEO55bRhlfcvqTud7krtIRIHg7dbt7WXfhbxOb9VfiV3U9yOzPYdwfw4u_9LYvq02LU5KPiNmoZBsRCIUr3ucV7h1uTILQ8yMzWx9ErtFhYhpFIT3Sfy7I93UBwVQ/s1600/38-+Osso+Bucco+at+Grappa+in+Park+City.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVITpGTEZOQEO55bRhlfcvqTud7krtIRIHg7dbt7WXfhbxOb9VfiV3U9yOzPYdwfw4u_9LYvq02LU5KPiNmoZBsRCIUr3ucV7h1uTILQ8yMzWx9ErtFhYhpFIT3Sfy7I93UBwVQ/s500/38-+Osso+Bucco+at+Grappa+in+Park+City.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5627901350838095506" /></a></div><br /><div>This photo shows that we were right at the tree line, and the wind blowing through the leaves of the aspens made for a wonderful soundtrack to our meal. The photo also shows you the excellent osso bucco I ordered. I love a good osso bucco, and it's one of the few dishes I set aside my ethical qualms for (it being veal and all). It was served with a creamy polenta, brussels sprouts, and crispy pancetta. It was wonderful. I enjoyed it with a glass of full-bodied '05 Avignonesi Vino Nobile di Montepulciano. </div><div><br /></div><div>While in Park City we also enjoyed time spent with family, viewed a Main Street 4th of July parade, made a side trip to Lagoon (the amusement park I grew up going to) and had a good old fashioned water fight. </div><div><br /></div><div>Back to the real world. Sigh. Maybe I'll make some osso bucco this weekend. Keep the memories alive.</div><div><br /></div><div><span class="Apple-style-span"><br /></span></div><div><br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8803842.post-41846959416269757802011-06-06T21:01:00.011-04:002011-06-06T21:43:40.565-04:00First Anniversary Trip - the Shenandoahs and the Joshua Wilton House<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUs18xmjNaWB5_k95-L-IP6lHtmHvLKwd1nwydYZEUQm90YtRs_RWT7xWTetaF4UESYRSYPYgH0rfHVXqG-goxH3liMuz7R5UzIEq3XORS3GfSZLzoY-aURx12nOAJ_l54P5CtA/s1600/House.jpeg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUs18xmjNaWB5_k95-L-IP6lHtmHvLKwd1nwydYZEUQm90YtRs_RWT7xWTetaF4UESYRSYPYgH0rfHVXqG-goxH3liMuz7R5UzIEq3XORS3GfSZLzoY-aURx12nOAJ_l54P5CtA/s500/House.jpeg" alt="" id="BLOGGER_PHOTO_ID_5615284650685074306" border="0" /></a><span style="font-size:85%;">The Joshua Wilton House - Fantastic Restaurant in Harrisonburg, VA</span><br /></div><br /><span style="color: rgb(204, 0, 0);font-family:georgia;font-size:100%;" >That's right . . . Kitchen Monkey and the Missus have been married a year now, and I'm happy to say it has been a wonderful year, and I look forward to many more. I've been wanting to let her do a guest post or two for a while now, and this seems as good an occasion as any, so without further ado . . . to tell you about the amazing food ate this past weekend, I now present Ms. Monkey. . . </span><span style=";font-family:georgia;font-size:100%;" ><br /></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:Times;font-size:medium;" ><span class="Apple-style-span" style="font-family:georgia;"><span style=";font-family:georgia;font-size:100%;" ><br />I've officially been "The Missus" for a year. To celebrate our wedding anniversary, KM and I spent a weekend at a B&B in Harrisonburg, Virginia, nestled in the Shenandoahs. The B&B was fine, but as KM and I have come to say of pretty much any place we've stayed since our wedding night - this was no <a href="http://kitchenmonkey.blogspot.com/2010/06/kitchen-monkey-done-got-hitched.html">Hay Adams</a>.<br /><br />It was a beautiful weekend, with a hike in the Shenandoah Mountains past several waterfalls, and a morning stroll through the local farmer's market (complete with Civil War reenactors and old fashioned blacksmiths). There was morning coffee on the porch swing and - of course - there was food. So I'll spare you the mushy stuff that no one cares about but me and KM and skip straight to the cuisine. </span><div style="font-family:georgia;"><span style="font-size:100%;"><br /></span></div><div style="font-family:georgia;"><span style="font-size:100%;">You might not think there'd be much to hope for in the way of a memorable meal in a town of 45,000, where 40% of the population is comprised of university students. But Harrisonburg's restaurants get it right by sourcing their meats and produce locally, emphasizing freshness and simplicity. The first dinner of the weekend took place at the Local <a href="http://www.localchops.com/">Chop House & Grille</a>. One thing to know about me is that I was a vegetarian for 8 years - until I met KM. I'm still picky about my meat - I do my best to eat only local and organic and the appeal of cutting into a big juicy steak is still lost on me. When I ordered the chicken though I knew this was going to be a very special chicken. My dinner was raised at <a href="http://www.polyfacefarms.com/">Polyface Farms</a></span><span style="font-size:100%;"> - made famous by Michael Pollan in his renowned <span style="font-style: italic;">Omnivore's Dilemma</span> and hailed as a model of agricultural sustainability. A happy chicken it was, lightly salted with crispy skin and a creamy tomato dipping sauce. A small pool of cheesy grits complimented the tang of local mushrooms in a thick balsamic. </span></div><div style="font-family:georgia;"><span style="font-size:100%;"><br /></span></div><div style="font-family:georgia;"><span style="font-size:100%;">The Chop House was overshadowed by Saturday night's dinner at The <a href="http://joshuawilton.com/?page_id=5">Joshua Wilton House</a> which was built not long after the Civil War. We were surprised when we arrived to be shown to a table set in a gazebo on a charming patio behind the house - special treatment for our anniversary. We began with the appetizer special - calamari stuffed with risotto and Spanish chorizo and topped with a squid ink sauce. The owners recently took a trip to Spain where they were inspired to create this dish - and inspired it was. After we had finished cleaning the plate with a half dozen freshly baked rolls, there was a salad of delicate watercress with fresh, crispy asparagus and buttermilk dressing. KM says that the Polyface Farm hard boiled egg on this salad was the best egg he's ever eaten.<span style="color: rgb(204, 0, 0);">*</span> For the main course, KM had the grilled duck with sweet potato puree, sweet chili glazed beans and finished with a maple balsamic sauce. I had plump scallops nestled in a buttery cream sauce, risotto and maple glazed carrots. Both dishes paired well with a light Pinot Noir from Oregon's Willamette Valley, from a winery called "Alphabets." And because we can't help ourselves, we finished it off with an apple gallette complimented by a piece of salty peanut brittle. </span></div><div style="font-family:georgia;"><span style="font-size:100%;"><br /></span></div><div><span style="font-size:100%;"><span style="font-family:georgia;">It was a weekend filled with the flavors of delicious food, adventure and warmth - all things I talked about in my wedding vows as things that KM brings to our partnership and which I appreciate very deeply. So here's to the next year and many more as The Missus!</span><br /><br /><span style="color: rgb(204, 0, 0);font-family:georgia;" >*KM's note: I say this about a lot of foods while I'm eating them, but this really was the best egg I've ever eaten. And thanks to the Missus for the post. A very memorable weekend.<br /><br /></span></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFL9DiL72HLJX26wVtGruQdOS6TTE04FLJBdy2Ph7DVrw07jka6TKiXoRmqaAL7o8H4HWTl9_9lw6Rlv0FR4HVz0bCN1W51M8BoJ2oGLYRINM9xpODT0jGXnTvSZWhPxbUe_si7Q/s1600/EGG.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFL9DiL72HLJX26wVtGruQdOS6TTE04FLJBdy2Ph7DVrw07jka6TKiXoRmqaAL7o8H4HWTl9_9lw6Rlv0FR4HVz0bCN1W51M8BoJ2oGLYRINM9xpODT0jGXnTvSZWhPxbUe_si7Q/s500/EGG.jpg" alt="" id="BLOGGER_PHOTO_ID_5615285262849513474" border="0" /></a></div></span></span><span style="color: rgb(136, 136, 136);"> </span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8803842.post-76396597986465315132011-04-24T18:42:00.014-04:002011-04-25T14:13:58.461-04:00The Amazing Chesapeake Bay Oyster (it's hopeful comeback and it's deliciousness in risotto)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOaSIaFTSiuV6d_LB1Nw_JlPyG-pTMtp-tyxbSRNDFgt4EWh-MJUcX4DO7gqgq16j7HGlQtGTTTLLwhjAM4TG_oOyExnmpHu-iDgmiJUym-WUsNfbKO198tNO0-XgKFYTZ8RueXQ/s1600/Oyster+RIsotto.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOaSIaFTSiuV6d_LB1Nw_JlPyG-pTMtp-tyxbSRNDFgt4EWh-MJUcX4DO7gqgq16j7HGlQtGTTTLLwhjAM4TG_oOyExnmpHu-iDgmiJUym-WUsNfbKO198tNO0-XgKFYTZ8RueXQ/s600/Oyster+RIsotto.JPG" alt="" id="BLOGGER_PHOTO_ID_5599286348348176738" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF04QNJuJJOi51CL-lFwi6Kpoy4r2IRgBhgbNstPA9pOI-Q9U9XZ3RkZSrTWGUat91kXGniAILFGc139XEY-OsT02-RaXTGzoj3mtkCVk0vwsR_oY9qC3aVxh-6F1vOyAvRLMQRA/s1600/Choptalk+Oysters.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF04QNJuJJOi51CL-lFwi6Kpoy4r2IRgBhgbNstPA9pOI-Q9U9XZ3RkZSrTWGUat91kXGniAILFGc139XEY-OsT02-RaXTGzoj3mtkCVk0vwsR_oY9qC3aVxh-6F1vOyAvRLMQRA/s600/Choptalk+Oysters.JPG" alt="" id="BLOGGER_PHOTO_ID_5599286984857571794" border="0" /></a><br />While D.C. itself is short on notable regional cuisine, we are lucky to live not too far from the Chesapeake Bay, which has given us crab cakes and the like, and a particular favorite of mine--oysters. This past weekend we indulged in a rich and creamy risotto made with local bluepoint oysters. I'm a bit of a risotto fanatic, and if I could eat oysters every day I would, so this recipe is basically (to paraphrase Ron Swanson) my fifth favorite food cooked inside my second favorite food.<div><br /></div><div>The recipe came from <span style="font-style: italic;"><a href="http://www.amazon.com/Cod-Country-Delicious-Sustainable-Cooking/dp/1402777752">For Cod and Country</a></span>, Barton Seaver's new seafood cookbook. Since meeting Seaver and acquiring his book a month or so ago, the missus and I have eaten a good deal of seafood, all of it sustainable, and much of it local. The Monterey Bay Aquarium has a free <a href="http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_iPhone.aspx">Seafood Watch smartphone app</a> that has made shopping for sustainable seafood far easier.<br /><br />The oysters you see above were local bluepoints, from the Maryland based <a href="http://www.marineticsinc.com/">Choptank Oyster Company</a>. The vast majority of oysters you can buy have been farmed, and Choptank has a focus on sustainable farming practice. Oysters such as these get a "Best Choice" rating from Seafood Watch, while their wild-caught cousins in the Gulf rank not quite as high. The farming methods are fairly low-impact, and because they filter the water as they feed, they play a crucial role in their ecosystem, particularly in the now-blighted Chesapeake Bay. </div><div><br /></div><div>Until fairly recently, the Chesapeake Bay oyster population was at the bottom of a severe population decline. <a href="http://www.nytimes.com/2009/08/04/science/04oyster.html">Efforts by Maryland and Virginia officials</a> and the Army Corps of Engineers have seen the beginnings of a comeback, though their numbers are still a fraction of the billions of oysters that filled the bay in the 1800s. Apart from the efforts to establish wild oyster preserves, oyster aquaculture companies such as Choptank are aiding in that effort. Although these oysters will be harvested and sold, during their lifespan they are filtering the water. Increased demand for oysters would lead these companies to expand their efforts and convince new companies to get in the game. In other words, start eating more oysters. Right now! Do it! </div><div><br /><div><div>Anyhow . . . Seaver's recipe is great. My shucking skills have gotten rusty, but were soon up to snuff. I've made many risottos, but never with creme fraiche. It was decadently rich, and I really enjoyed the blend of flavors that included the oysters, their liquor, orange juice and zest, butternut squash, onion, fresh parsley and fresh tarragon. I've given you most of the ingredients, but not the recipe, as I'm feeling a bit lazy. In any case, buy the book, download the app, think about the fish you eat, so we can all keep eating fish.</div><div><br /></div></div></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8803842.post-63162048762054377652011-04-23T13:40:00.008-04:002011-04-23T16:41:51.169-04:00The Huevos Rancheros Post to Rule Them All<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEX4aTVoo5fDwOUUTfoCApymXUum55Nzg1_i8tZ-VaY7zXi42BvE2hVjYeASNUHNjpEerlpgcU3PXppbPR6xmF8Mr-J05RCjGzcS1ItUnwf1rRCmuhw9M_RFXJa8j36-HBll6rcQ/s1600/Juevos+Rancheros2.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEX4aTVoo5fDwOUUTfoCApymXUum55Nzg1_i8tZ-VaY7zXi42BvE2hVjYeASNUHNjpEerlpgcU3PXppbPR6xmF8Mr-J05RCjGzcS1ItUnwf1rRCmuhw9M_RFXJa8j36-HBll6rcQ/s600/Juevos+Rancheros2.png" alt="" id="BLOGGER_PHOTO_ID_5598878472733195682" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">(click to see larger pic)</span></span><br /></div><br />Some people have a lifelong obsession with one particular food or dish. A favorite example of mine is <a href="http://www.newyorker.com/archive/2001/03/19/010319ta_TALK_DEPT_OF_IMMORTAL">Allen Ginsberg's passion for making soup,</a> at which he excelled. I feel similarly passionate about huevos rancheros, and have spent years improving my recipe and trying endless variations. In it's truest and original form huevos rancheros is extremely simple and plain, having the same basics: eggs, tortilla and beans.<br /><br />Within those three ingredients there are many options. Another usual ingredient is a tomato/chili sauce. I tend to combine those elements with the beans (see below). You'll sometimes see the addition of rice (but never on my huevos rancheros plate) and more frequently, potatoes (which I always use). There are countless other possible additions to those basics. Rather than post one recipe, here is a rundown of how I vary the basics to create dozens of versions of my favorite breakfast/brunch (and sometimes dinner). If anyone out there has a favorite version or addition, I would definitely like to know about it.<br /><br />One more thing: I've had some comments on KM in the recent past about how some of my dishes aren't "authentic" (I'm looking at you anonymous Spanish hater of my paella). I am definitely not striving for authentic here, or really ever. Going for tasty and interesting. It doesn't mean I don't have respect for the original. If you don't feel I should be calling this "huevos rancheros," you're welcome to let me know. But I aint gonna stop.<br /><br /><span style="font-weight: bold;">The Tortilla</span><br /><br />It is more traditional in Mexico to use corn tortillas, which I typically pan-fry, briefly, in a very small amount of vegetable oil. I occasionally use flour tortillas, but the corn tortillas are healthier. I suppose you could use low-fat wheat tortillas, but why ruin such a great dish?<br /><br /><span style="font-weight: bold;">The Eggs</span><br /><br />The traditional way is simply to fry them. You really should cook them sunny-side up, so the yolk can run and mix with the beans. Mmmmmm. Sometimes, if I'm feeling fancy or have company, I'll poach the eggs in stock. I have also done scrambled eggs, or hardboiled eggs chopped small, but fried or poached are best. Regardless of how you cook them, be sure to sprinkle with salt and fresh pepper when done.<br /><br /><span style="font-weight: bold;">The Beans</span><br /><br />For me, the beans are the most important part. Traditional huevos are often served with refried beans, or sometimes black beans cooked with a few spices. I don't care for refried beans, and mine are always made with black beans. The traditional dish is also usually served with a kind of tomato-chili sauce. I prefer to combine the chilies and tomatoes with the beans to give it all more substance and flavor. This is how I usually do it:<br /><br />I start by sauteeing a medium sized chopped onion in olive oil (this is for a 32 oz. can of beans, if you're using more or less, adjust your onion size accordingly). After a few minutes, I add at least a tablespoon each of freshly ground cumin seeds, coriander seeds, and a tablespoon of smoked paprika. Those are the basic spices, but I will often add a 1/4 tsp. of mace and/or a teaspoon of dried mexican oregano. Once the spices have released their aroma through the simmering olive oil, I add three cloves of chopped garlic and sautee for a few more minutes.<br /><br />I then add about a cup of stock (right now we have a freezer filled with ice cubes of home made beef/chicken stock, which provides me with a mild but frequent feeling of joy), along with two fresh chopped tomatoes. If all I have is canned plum tomatoes, I'll add several of those, chopped, along with about 1/4 cup of the tomato juice.<br /><br />I drain and rinse the canned beans and add them, then let everything simmer for at least a half hour, until the liquid is reduced. If it reduces too much, just add a bit more stock or water. Sometimes I'll use dry beans slow-cooked overnight in our crockpot, but I too rarely think that far ahead.<br /><br />Adjust the spices however you like. And of course, add salt and pepper. I will occasionally add peppers (poblano, jalapeno, or simply red or green pepper) to the beans. If fresh, I chop them and add them at the same time as the onions. Occasionally I'll buy the small cans of <a href="http://www.nmchili.com/">Hatch green chiles</a>, which are from New Mexico and tend to fill me with fond memories of the years I lived in Albuquerque and ate Hatch green chiles all the time.<br /><br /><span style="font-weight: bold;">The Potatoes / Home Fries</span><br /><br />I almost always use red potatoes, which I chop so that they're a bit bigger than dice. I boil them with a generous amount of salt in the water, and drain them just before they're fully cooked. I reserve some of the coriander and cumin I ground for the beans (again, about a tablespoon of each). In a large non-stick sautee pan, I heat some vegetable oil and let the spices cook for 1 minute before tossing the potatoes to coat them. Add salt and pepper and continue cooking until the potatoes get a bit crispy on the outside.<br /><br />Once everything is cooked, simply lay the tortilla flat on the plate and arrange everything else on top however you wish. Feel free to add whatever you want. Here are some ideas I often turn to:<br /><br /><span style="font-weight: bold;">Bacon:</span> I've eased up on the bacon in recent years, but I love the black forest strips you can buy at Whole Foods, and will sometimes buy just enough for one strip per plate. Delicious.<br /><br /><span style="font-weight: bold;">Dairy:</span> I used to cover my huevos rancheros with cheese, but I'm trying to get in shape and have cut back on this a bit. Still, a small amount of really good sharp cheddar can be a beautiful thing on top of the beans. I also used to add a dab of sour cream, but lately have used the somewhat more healthy Greek yogurt, or sometimes labneh, which has a really pleasant tangy flavor that goes against the beans nicely. That said, this morning I used creme fraiche. Not healthy, not traditional, but very good.<br /><br /><span style="font-weight: bold;">Sauce or salsa:</span> A dab of <a href="http://kitchenmonkey.blogspot.com/2010/04/joe-bakers-damn-good-salsa-and-huevos.html">Joe Baker's Damn Good Salsa</a> goes really well with all these ingredients, but if I don't have a batch, we'll often use a bit of hot sauce on the potatoes. Our fellow <a href="http://kitchenmonkey.blogspot.com/2010/02/sasou-chef-competition-20082009.html">SASOU chefs</a> Scott and Amy recently went to Belize and brought us back a bottle of <a href="http://www.mariesharps.us/productdescription.html">Marie Sharp's Grapefruit Pulp Habanero Pepper Sauce</a>. Really great stuff. Apart from that, our go-to sauce is Tapatio. Tabasco has it's place, but not on huevos rancheros.<br /><br /><span style="font-weight: bold;">Other additions:</span><br /><br />Fresh chopped cilantro and/or parsley<br /><br />Avacado slices or guacamole<br /><br />Flame-roasted poblano peppers, with the charred skin peeled off and the peppers sliced into strips.<br /><br />This morning I also simmered 1/4 cup of annato seeds in 1/2 cup of olive oil and 1/2 cup vegetable oil, for about 20 minutes. I then strained the seeds out and discarded them, reserving the oil. I used the oil to fry the eggs, and drizzled a small amount on top of the potatoes. The aroma and flavor are great.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8803842.post-19440304201721696102011-03-31T13:19:00.008-04:002011-03-31T17:50:49.202-04:00"For Cod and Country" and the National Geographic Sustainable Sushi Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_13AJCO0hFaTE6Wl4mXkb7YyS7hyCQEaK3R2uBsQWX84E6XBlJm6cqRpyWDJdyq4ghCVQ2YSf4SX5yzVy8ONjdlBr431CYbzW-K7CxWcipiPXBzVbdcAN4tX6RfzFbU8-tIKEA/s1600/fcac_01.gif"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 527px; height: 347px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_13AJCO0hFaTE6Wl4mXkb7YyS7hyCQEaK3R2uBsQWX84E6XBlJm6cqRpyWDJdyq4ghCVQ2YSf4SX5yzVy8ONjdlBr431CYbzW-K7CxWcipiPXBzVbdcAN4tX6RfzFbU8-tIKEA/s400/fcac_01.gif" alt="" id="BLOGGER_PHOTO_ID_5590295151579074242" border="0" /></a><div style="text-align: center;"><br /><div style="text-align: left;">The missus and I truly lucked out yesterday. Our friend Jackie e-mailed us yesterday morning to say that she had extra tickets to the <a href="http://events.nationalgeographic.com/events/special-events/2011/03/30/sushi-2011/">National Geographic Sustainable Sushi Event</a>. We had no idea what to expect, but "sustainable," "sushi," and "free" are three of my favorite words, so how could it not be fantastic? What we didn't realize is that, by dint of Jackie's position at Whole Foods, we were seated at the Genji Table. <a href="http://www.genjiweb.com/genji/index.html">Genji</a>, based in Philly, is the company that provides sushi to Whole Foods, and they were responsible for providing the seven seafood courses for last night's event. By happenstance, I sat right next to Barton Seaver--chef, <a href="http://www.forcodandcountry.org/">author of the book you see above</a>, and introductory speaker at last night's event.<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Barton Seaver has had a <a href="http://www.bartonseaver.org/">compelling and varied career</a>. Up until about two years ago he helmed D.C.'s best seafood restaurant, Hook, and served on the D.C. Mayor's Council on Nutrition. He now focuses his efforts on promoting awareness of the dire (far more dire than I realized) situation of the earth's fish stocks, but more importantly, what we can do about it. To that end, he currently has a fellowship with National Geographic, and has published the book you see above, which is well-written and designed, and filled with information and great-looking recipes. His knowledge of seafood and the surrounding sustainability issues is encyclopedic, and he is an engaging and enthusiastic speaker on the subject. It turns out he also lives in our neighborhood, in Mt. Pleasant, D.C. Naturally I purchased his book, which he signed "best fishes." You can pre-order it <a href="http://www.forcodandcountry.org/">here</a> or on <a href="http://www.amazon.com/Cod-Country-Delicious-Sustainable-Cooking/dp/1402777752">Amazon</a>, or if you live in D.C., purchase it at Politics & Prose. I urge you to do so. I plan on making a dish from it tonight, and perhaps will post about it.<br /><br />Now, the dinner. It was held in a hall in the National Geographic building, set up with dining tables and Japanese decorations, with koto and shamisen music playing softly in the background. The main speaker, Casson Trenor, has also authored a book, <a href="http://www.sustainablesushi.net/learn-more/about-the-author">Sustainable Sushi</a>. He gave a brief speech about the state of the Earth's fishstocks, and throughout the evening's seven courses he would go back to the stage to explain what we were eating, why it was sustainable, and what we could be doing to help promote sustainable seafood. The highlight courses for me were the skipjack tuna minced with a delicious sauce, a Maryland blue crab soup, and especially a kale salad (sauteed or steamed, I'm not sure) with scallops and a dressing that I believe had miso in it. They also offered a delicious sake, and two varieties of delicious Argentine wine.<br /><br />I've lamented before on Kitchen Monkey <a href="http://kitchenmonkey.blogspot.com/2010/08/tuna-tataki-2010-update-endangered-food.html">about the state of the world's tuna</a>. But there is no question that I take the issue of seafood sustainability far more seriously than before. It means I will be giving up on a number of fishes that I love, but it will also drive me to be more adventurous with "greener" fishes that I have overlooked or not fully explored.<br /><br />In any event, it was a fantastic night. Times like these I feel really lucky to live in D.C.<br /><br />Thanks again Jackie!<br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8803842.post-7840633784863509492011-03-06T20:05:00.004-05:002011-03-06T20:33:12.723-05:00Sea Scallops with Bean Fricassee (inspired by Daniel Boulud)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLEkZBVunY1bi3XkrU6B83GG1JUr08SwKm4EogwIOCdUzHtjEI6VI52cjPc2WfWJXm-WFMCOr53q0qDgwwEfDn5DLiWU3Aw9wICYkWu4v8_lorw49zRjHpEcxEVSFAfAMqHaEnA/s1600/Scallops+Pesto.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 570px; height: 406px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLEkZBVunY1bi3XkrU6B83GG1JUr08SwKm4EogwIOCdUzHtjEI6VI52cjPc2WfWJXm-WFMCOr53q0qDgwwEfDn5DLiWU3Aw9wICYkWu4v8_lorw49zRjHpEcxEVSFAfAMqHaEnA/s400/Scallops+Pesto.jpg" alt="" id="BLOGGER_PHOTO_ID_5581138553145261410" border="0" /></a><br />It has been a little over a year since the historic dinner at <a href="http://kitchenmonkey.blogspot.com/2010/02/kitchen-monkey-getting-married-and.html">Daniel</a>, the day that Kitchen Monkey proposed to the missus. Reminiscing about that phenomenal meal got me wondering what Daniel Boulud Recipes might be floating around on the web. I found this one, though it is heavily adapted to what I could find at Whole Foods (seriously, who in the hell carries rice paper flakes?) This was fairly easy, very tasty, and I will definitely make it again.<br /><br />serves 4<br /><br /><span style="font-weight: bold;">The Pesto</span><br />1 cup packed basil leaves<br />1/2 cup pine nuts<br />2 cloves garlic<br />2/3 cup extra virgin olive oil<br /><br /><span style="font-weight: bold;">The Bean Fricassee</span><br />3 TB extra virgin olive oil<br />1 large shallot, chopped<br />2 cloves garlic<br />2 1/2 cups haricots verts, chopped into 1-inch pieces<br />1 can cannellini beans, drained and rinsed<br />1 cup good fresh tomato, chopped<br />2/3 cup white wine<br />1 cup chicken stock<br />salt and pepper<br /><br /><span style="font-weight: bold;">The Scallops</span><br />1 lb. sea scallops<br />1 1/2 cups slivered & blanched almonds, chopped<br />1 egg, beaten<br />extra virgin olive oil<br /><br /><span style="font-weight: bold;">Instructions</span><br />Pesto:<br />(1) Make the pesto by placing garlic and pine nuts in a food processor. Puree, then add basil and puree. Add olive oil slowly. Salt to taste. Set pesto aside (but not in fridge).<br />Fricassee and Scallops<br />(2) Heat olive oil on medium high in a large saucepan, then add shallot and sautee until carmelized, add garlic and sautee for a few minutes more.<br />(3) Add both types of beans to the pot and stir well to coat with oil. Cook over medium high heat for 5 minutes.<br />(4) Add tomatoes, stir, cook for 3 more minutes.<br />(5) Add white wine and chicken stock, bring to simmer.<br />(6) Continue simmering until the harictos verts are still slightly firm but nearly cooked.<br />(7) Pour in strainer, reserving juice. Set beans aside and place juice back in saucepan, reduce over high heat, to about 2/3 volume.<br />(8) As sauce is reducing, coat each scallop lightly in the beaten egg, then roll in the chopped and slivered almonds to coat.<br />(9) Once all scallops are coated, heat olive oil in a large sautee pan over medium high heat. Add scallops and sautee for about 3-4 minutes on one side, until almonds brown. Turn over with a pair of tongs, and sautee on the other side for another few minutes.<br />(10) As scallops are cooking, return beans to the reduced stock/wine sauce until beans are heated through. Salt and Pepper to taste.<br />(11) To plate, spoon the fricassee in the center, and top with 3 or 4 scallops. Drizzle pesto around the edges.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8803842.post-47373074712530365732011-01-30T09:48:00.003-05:002011-01-30T10:57:14.203-05:00Lamb Ravioli with Roasted Yellow Pepper Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolAXjmUVjeKTVm8KtwiYTmmG7Vw-ygmL-O1WTVSlhyoaR4GlwghaGMEQAtCU-SV0Nji56GpsR5VtHgd9MReYIm1p3Aa66wKG_WEVYNySZffdKE4oFOfKiq95dv9WBNx5IAQ1IIQ/s1600/Ravioli+Lamb2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 572px; height: 429px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjolAXjmUVjeKTVm8KtwiYTmmG7Vw-ygmL-O1WTVSlhyoaR4GlwghaGMEQAtCU-SV0Nji56GpsR5VtHgd9MReYIm1p3Aa66wKG_WEVYNySZffdKE4oFOfKiq95dv9WBNx5IAQ1IIQ/s400/Ravioli+Lamb2.jpg" alt="" id="BLOGGER_PHOTO_ID_5568002061190579154" border="0" /></a><br />Kitchen Monkey had his wisdom teeth out this past Friday, so it's all about soft foods for the next few days. No one likes getting a bit of tortilla chip stuck in their socket. <br /><br />I recently came by some Virginia-raised halal ground lamb, and figured it was time to make ravioli again. The filling can be changed up if you like, with different herbs, or different cheese. The sauce matches really well with the lamb though. Neither are too overbearing. There are plenty of places online to find homemade pasta recipes and ravioli instructions, and as usual, I'm feeling lazy, so here's the basics:<br /><span style="font-weight: bold; font-style: italic;font-size:130%;" ><br />Lamb Ravioli with Roasted Yellow Pepper Sauce</span><br /><br /><span style="font-weight: bold;">Ravioli Filling</span><br /><br />2 lbs. of ground lamb<br />4 sprigs fresh rosemary, chopped (get rid of the stems, of course)<br />6 cloves garlic, minced<br />1/4 cup extra virgin olive oil<br />1 egg<br />1/2 lb. finely grated parmesan<br />Salt and pepper<br /><br />Sautee the garlic at low heat in the olive oil, remove from heat after five minutes or so, before the garlic begins to brown. Strain the olive oil into a separate container, set the olive oil aside, and combine the garlic with the remaining ingredients and mix well. This is your filling. Make your ravioli, then set aside in the fridge. We usually like to make too many and freeze half for another day. The above amount will make approximately 40 to 50 ravioli, depending on the size you make.<br /><br /><span style="font-weight: bold;">Roasted Yellow Pepper Sauce</span><br /><br />3 yellow peppers<br />3 large or 6 medium shallots, peeled and sliced<br />2 Tbsp. olive oil<br />6 medium fresh tomatoes, halved<br />1 tablespoon fresh thyme leaves<br />olive oil reserved from the garlic for the ravioli<br />salt and pepper<br /><br />(1) Cut the yellow peppers into quarters from top to bottom, removing the seeds and stems. Lay flat on a cookie sheet and put on the top rack of the oven, and set on broil. Watch after about 5 minutes, and remove when the skins are completely black. Allow them to cool or run under cold water, and the skins will peel off easily. Discard.<br />(2) place the halved tomatoes in a casserole, skin side up, and set in a 450 degree oven, for about 15 to 20 minutes. Remove from the heat, and once cool remove the skins, which should come right off. Discard the liquid in the casserole.<br />(3) Sautee the shallots in olive oil until translucent, do not allow to brown. <br />(4) Place the shallots in a food processor and puree. Place all the remaining ingredients, including the olive oil reserved from the garlic above, in a food processor and puree.<br />(5) Once smooth, pour the sauce in a saucepan over medium-low heat for 15 - 20 minutes.<br /><br />Boil the ravioli in generously salted water, for about 7 minutes. Cut one in half to make sure the lamb is cooked. Serve with the sauce and a generous sprinkling of grated parmesan.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8803842.post-40043054834724317942011-01-27T16:57:00.006-05:002011-01-27T17:34:28.128-05:00An Ode to Uni<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4o9cKTLHFpHjfNFER7T7waJHrsqiIGkOXL0VManWZ2x8ja4mFjWkJF8CC150w-_ymhNyJncx8xry1P55G1a320qYsHqEcJJxjV8tJZVk1SnesdeeQsfroyMRRPnZ9EZ1UanODeQ/s1600/Uni.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 485px; height: 645px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4o9cKTLHFpHjfNFER7T7waJHrsqiIGkOXL0VManWZ2x8ja4mFjWkJF8CC150w-_ymhNyJncx8xry1P55G1a320qYsHqEcJJxjV8tJZVk1SnesdeeQsfroyMRRPnZ9EZ1UanODeQ/s400/Uni.JPG" alt="" id="BLOGGER_PHOTO_ID_5566988751338274610" border="0" /></a>Oh uni, divider of papillae, personification of the phrase "de gustibus non disputandum," how I adore thee. To this humble epicurean and others like me, thou art a transcendent experience. A mysterious ochre orb of delight, imparting notes of hazelnut, the sea, and the tears cried by unicorns when they are filled with joy.<br /><br />To the unfortunate souls who do not understand thee, thou art an irksome sight, a noxious-tasting and mucus-textured thing. It is good that many do not understand thee, for thou art at risk of being over-fished by the Japanese.<br /><br />To the biologist, thou art merely the roe of the sea urchin. To me, that spiny globular echinoidea has given thou to us as a gift beyond comparison, though admittedly against its will. Thou art expensive, often $4 to $7 a piece at sushi restaurants, but thou art worth it. How delighted was I to find an entire tray of you at the local Asian market, for a paucity--only $14! For sixteen pieces! Oh frabjous day! How quickly I raced home, not even bothering to form <a href="http://www.maruhide.us/unipic/unisushi.jpg">nigiri</a>, but merely scooping you up with a bit of sushi rice and savoring your briny alchemy. How secretly pleased I was that the missus felt ambivalence toward thou, for this meant more for me.<br /><br /><em>So are you to my thoughts a food of life,</em><br /><em>Or as sweet-season'd showers are to the ground;</em><br /><em>And for a piece of you I hold such strife</em><br /><em>As 'twixt a miser and his wealth is found.</em><br /><br />(apologies for Shakespeare for modifying his <a href="http://www.shakespeares-sonnets.com/sonnet/75">75th sonnet</a>).Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8803842.post-71141171405088990502011-01-04T19:55:00.006-05:002011-01-04T21:24:36.829-05:00New Years Eve in the Emergency Room<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNPu_Q1Ce8BlsEDjqjiZfZ1Cx4Lv6mU-_b52ZtDLFWzh7xdMuLkk5NtJ8rSXrEL7xiQ24pcOSbYkF7OfwaqQE9eaxC5TN42numRSU57IER2OrtaALk9HCa4Fz5_lWRkHN0TO71Q/s1600/Coq+au+vin.jpeg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 641px; height: 359px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoNPu_Q1Ce8BlsEDjqjiZfZ1Cx4Lv6mU-_b52ZtDLFWzh7xdMuLkk5NtJ8rSXrEL7xiQ24pcOSbYkF7OfwaqQE9eaxC5TN42numRSU57IER2OrtaALk9HCa4Fz5_lWRkHN0TO71Q/s400/Coq+au+vin.jpeg" alt="" id="BLOGGER_PHOTO_ID_5558519450945502034" border="0" /></a><div><br /></div><div>This New Years Eve was the second time I've spent a major holiday in an emergency room. The first time was nine or ten years ago, when I split my head open playing ping pong (yes, ping pong) on Christmas Day and spent four hours in the ER getting ten stitches above my right eyebrow. This time? We were up in Pennsylvania visiting my sister, and I was cooking a nice big meal for family and friends. I had at least four different pots going, including a large saute pan with pommes savonettes (carefully peeled and bevelled potatoes cooked in water and butter) that had spent a good twenty minutes in a 400 degree oven before being placed on the stove top. </div><div><br /></div><div>In the rush of preparing the coq au vin, I reached for the wrong pot, and put my hand firmly on the metal handle of the still piping hot saute pan. Sweet baby Moses did it hurt but good. I immediately applied ice and with the help of family and friends was still able to finish dinner. And it was very delicious, even though I had to eat left-handed while the right hand clutched firmly a dishtowel filled with constantly replenished ice. Every so often I would remove the towel, and it would feel like somebody was holding my hand inside a fire. I felt like Paul Atreides being tested by the freaky bald woman in Dune (that's for all the dorks out there).</div><div><br /></div><div>Anyway, deciding it better to be safe than sorry, I had the missus drive me to the nearest hospital. I rang in the new year on a gurney, waiting for the percocet to kick in, talking to a ten year old girl who had split her chin open. The diagnosis: second degree burns. But they've been healing quickly, thanks for asking. Not nearly as bad as I expected. Wasn't it just last post that I mentioned my nascent food show, "Cooking While Stupid"? And already I have another episode in the can.</div><div><br /></div><div>Anyhow, I'm too lazy to post the coq au vin recipe right now, and anyway, although it was quite good, it wasn't the best I've made. And Kitchen Monkey only posts the best. I'll make it again sometime this year, and if I get it right I'll take the trouble to post the recipe then.</div><div><br /></div><div>I will, however, post this picture of swans I carved out of apples. I saw this in a Jacques Pepin cookbook, and yes, I'm aware that it's ridiculous.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsV3efIkxTxCVZSIJi-PX56Bb42LaM0hcWp6O7crADHJP7rn89JWhdNIT2QKETyQtXpgz7k5rnJJlQE2YRiraltS4jAfo5VVVgYC7ny4PSdS2zyGbT6k3yX-__acE50C2N8H8Aw/s1600/Apple+Swans.jpeg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 598px; height: 335px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMsV3efIkxTxCVZSIJi-PX56Bb42LaM0hcWp6O7crADHJP7rn89JWhdNIT2QKETyQtXpgz7k5rnJJlQE2YRiraltS4jAfo5VVVgYC7ny4PSdS2zyGbT6k3yX-__acE50C2N8H8Aw/s400/Apple+Swans.jpeg" alt="" id="BLOGGER_PHOTO_ID_5558519709520649154" border="0" /></a></div>Finally, the missus made an extremely delicious Baci Tart, seen below. Those are hazelnuts, in case you're wondering. Perhaps she'd care to post the recipe in the comment section?<div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EUVpdmVTlkVcEO0fkHBnngwW8FojRzx56RdCamouUWDBqwmQwjGEkdC6smBq7ymzSeXwqWBx2oV7cm0b3L7PgAqmU45QJpWA8XKRAvAFO22c2L6Uwbt5kkj5M6-U-XpySZR5uw/s1600/Baci+Tart.jpeg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 607px; height: 341px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EUVpdmVTlkVcEO0fkHBnngwW8FojRzx56RdCamouUWDBqwmQwjGEkdC6smBq7ymzSeXwqWBx2oV7cm0b3L7PgAqmU45QJpWA8XKRAvAFO22c2L6Uwbt5kkj5M6-U-XpySZR5uw/s400/Baci+Tart.jpeg" alt="" id="BLOGGER_PHOTO_ID_5558519817476616354" border="0" /></a><br /></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8803842.post-67239840115726497392010-12-19T15:06:00.007-05:002011-03-16T18:14:55.777-04:00Paella (Kitchen Monkey Style)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1UW7yriaVJ2WmC-92dYtrn-p2Ob25_lkSWxaRizVY3Prt6qyoGaDAATEr0gElWsBxmuT8pOmVkOExoEDVvtlc7BlZWicKMdx3seETLUVVm8rAVLf5_I_VgH_t1VyK3A_x8quXw/s1600/Paella+2010.jpeg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 524px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg1UW7yriaVJ2WmC-92dYtrn-p2Ob25_lkSWxaRizVY3Prt6qyoGaDAATEr0gElWsBxmuT8pOmVkOExoEDVvtlc7BlZWicKMdx3seETLUVVm8rAVLf5_I_VgH_t1VyK3A_x8quXw/s400/Paella+2010.jpeg" alt="" id="BLOGGER_PHOTO_ID_5552502334259015202" border="0" /></a><div><br /></div><div>The other day I was reading the most recent issue of National Geographic. Four of the articles featured animals (bats, salmon, lions, swans) and each focused on how these animals are up sh*t creek (in the case of the salmon, pretty much literally) because of human behavior. </div><div><br /></div><div>In other words, an excellent, thought-provoking, and phenomenally depressing issue. One article, however, is about Gaudi's <a href="http://maaikevanderhorst.files.wordpress.com/2008/04/gaudi-sagrada-familia-barcelona.jpg">Sagrada Familia</a>. The article itself is short, but the graphics that accompany it are beautiful and fascinating. Thinking about Spain always gets me thinking about food. In that sense, Spain has a lot in common with many, many other things. </div><div><br /></div><div>In particular, my mind turned once again to paella. The missus and I received a paella pan for our wedding, but until last week I hadn't used it. That explains why there was still a label on the bottom of the pan. A label I didn't know about or see until the pan had been sitting on a medium high burner for a couple minutes. It took a few seconds to figure out why the entire house suddenly smelled like burning chemicals. The label was charred, but the pan was OK. I wish we had been filming. It would have made an excellent contribution to my show, which I plan on pitching to the Food Network. It's called <i>Cooking While Stupid</i>. It has been running in my kitchen for years now and includes such famous episodes as "Entire Bowl of Gazpacho All Over Floor!" and "Eccchh, That's Not Sugar!"</div><div><br /></div><div>In any event, this paella turned out real nice, with local Chincoteague clams and all. Hearty and delicious. The spanish chorizo is really one of the best parts. Not only because the grease from frying it is great for sauteeing and flavoring the rice, but because any extra chorizo pieces you fry make for addictive appetizers while you wait. Enjoy.</div><div><br /></div><div><b>Paella a la Cucina Mono</b></div><div><br /></div><div>Feeds 4 to 6</div><div><br /></div><div>3 Tbsp. extra virgin olive oil</div><div>1 large (or 2 small) carrots, peeled and diced</div><div>1 medium onion, diced</div><div>1/2 bunch of fresh parsley, washed and chopped small</div><div>1/2 large (or 1 small) red bell pepper, diced</div><div><br /></div><div>32 oz. chicken stock</div><div>12 strands saffron</div><div><br /></div><div>1/4 cup olive oil</div><div>1 can of whole San Marzano (or regular old plum) tomatoes, chopped into large pieces</div><div>2 cloves garlic, roughly chopped</div><div><br /></div><div>1/2 lb. spanish chorizo, sliced into 1/2 inch slices</div><div><br /></div><div>1/2 cup of frozen green peas</div><div><br /></div><div>2 cups arborio rice (traditionally use bombo rice. I have no idea where to get bombo rice).</div><div>1 cup dry white wine</div><div><br /></div><div>6 jumbo shrimp or 12 large shrimp, peeled</div><div>12 large hard shell clams, scrubbed well</div><div><br /></div><div>Note: add any kind of seafood you want, and omit the chorizo if you want, using olive oil in its place for the rice. That would leave you with a <i>paella de marisco</i>. Adding the chorizo and any other meat leaves you with a <i>paella mixta</i>. The allegedly original version is <i>paella valenciana</i>, which often has beans and snails. Mmmmmm, beans and snails. </div><div><b><br /></b></div><div><b>Directions:</b></div><div><br /></div><div>(1) in a medium saute pan, heat olive oil. Add carrots, onion, and parsley and sautee, stirring, for about 4 minutes (this makes the soffrito). Add the red pepper, stir for a few more minutes. Remove from pan and set aside.</div><div>(2) in a medium sauce pan, warm up the chicken stock (don't boil) and add the saffron, stir. Keep warm but out of the way.</div><div>(3) In same pan in which you sauteed the vegetables, place 1/4 cup of olive oil and bring to medium high heat.</div><div>(4) Add tomatoes (but only about 1/4 cup of their juice) to the olive oil, along with chopped garlic. Keep over medium heat for about 15 minutes or more, until the flavors and juices are condensed.</div><div>(5) In the meantime, in a large sautee pan (without oil) over medium high heat. Spanish chorizo is already cured and doesn't need to be cooked, but frying up the pieces will release their beautiful and delicious orange fat. </div><div>(6) After the chorizo has fried for a few minutes, remove the pieces with a strainer and set aside. Place the rice in the sautee pan and stir to coat with the chorizo fat, for about four or five minutes, stirring frequently.</div><div>(7) Add white wine to rice, and stir until wine has cooked off. Turn off heat.</div><div><br /></div><div>Now, to assemble.</div><div><br /></div><div>In your paella pan (or other large, shallow, oven safe pan), spread the rice in an even layer on the bottom. Then spread the tomato/oil mixture in an even layer on top of that, and the soffrito mixture on top of that. Then do the same with the peas and the chorizo. Once that's done, pour the chicken stock in slowly. If your pan isn't big enough, I can't help you.</div><div><br /></div><div>Put in the oven at about 350 degrees, for 15 minutes. Remove and test the rice. It should still be somewhat firm--not ready to eat yet. Arrange the seafood how you like. Place back in oven, and turn heat up to 400 degrees. It should be read after 10 minutes or so (or when the clams and/or mussels have all opened). As always, avoid the shellfish that don't open.</div><div><br /></div><div>Good with crusty bread and Spanish red wine.</div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-8803842.post-78172233080592342862010-12-07T18:54:00.004-05:002010-12-07T21:41:30.376-05:00Bouillabaisse - Perfect Seafood Stew for a Chilly Night (Recipe)<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFqdj2O25F5rTL5dBlyg7bWUVOVueenENLswoNFnLWokEhlLg7AmOEqo_BvckVQjMUdIeXLfZRjrgfSvWPTzklm1MWXZM-vHSzkq0koEOnMT8GOsNx2gGIHMzLEi7DXJoKBfEGA/s1600/Bouillabaisse.jpeg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 550px; height: 378px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFqdj2O25F5rTL5dBlyg7bWUVOVueenENLswoNFnLWokEhlLg7AmOEqo_BvckVQjMUdIeXLfZRjrgfSvWPTzklm1MWXZM-vHSzkq0koEOnMT8GOsNx2gGIHMzLEi7DXJoKBfEGA/s400/Bouillabaisse.jpeg" alt="" id="BLOGGER_PHOTO_ID_5548132480826242802" border="0" /></a><br /></div>D.C. has been cold lately. Yes, yes, it's all relative. We haven't the thick blood of you Minnesotans, Canadians, and the like (and a shout out to Akron, which I hear just got a bunch of snow). But even after five years in D.C., Florida hasn't completely left my blood. In any event, it's the kind of wind-whipping cold that keeps sensible people indoors to nestle on the couch on a Friday night with a movie and a bowl of something hot and delicious. Recently we did just that, with an incredible bouillabaisse. I urge you to make this.<br /><br />Bouillabaisse is a traditional seafood stew that originated in Marseille, and I had a great bowl of it during my <a href="http://kitchenmonkey.blogspot.com/2005/07/chenonceaux-of-mistresses-old-school.html">summer in France </a>(but no picture of it, so no post). But until last week I had never made it. Now you can add to my growing list of food obsessions. The flavors are complex and aromatic. The rouille is a garlicky mayonnaise that is spread on toasted baguette rounds and served as described further down.<br /><br />The recipe below is primarily taken from one of my favorite cookbooks. It's called "<a href="http://www.amazon.com/Secrets-Success-Cookbook-Franciscos-Restaurants/dp/0811825027">The Secrets of Success Cookbook</a>." Nearly everything I've tried from it has been flat-out great. Published in 2000, it gathered favorite recipes from all types of restaurants in San Francisco. All that said, I have tweaked the recipe below a bit (particularly the rouille, which I found way too garlicky, and I really like garlic). I also used a different variety of seafood and made the fishstock from scratch. This recipe is for six people, but you can easily halve it and have very hearty portions for two people.<br /><br /><span style="font-weight: bold;">The Fish Stock</span><br /><br />2 quart stock pot<br />1 lb. of fish bones or heads (make sure it's white fish. I used two pollack heads)<br />2 garlic cloves, smashed with the edge a knife and peeled<br />1/4 of a medium size onion<br />5 cups of water<br /><br />(1) Place all the ingredients in a pot and bring to a boil<br />(2) reduce to a simmer and continue simmering for about 20 minutes<br />(3) strain ingredients and reserve stock after it has reduced down to about 4 cups<br /><br /><span style="font-weight: bold;">The Rouille</span><br /><br />1/4 red bell pepper<br />3-5 cloves garlic<br />1 egg yolk<br />juice of 1/2 lemon<br />10 threads of saffron<br />salt and pepper<br />1 cup extra virgin olive oil<br /><br />(1) In a food processor combine all ingredients except the olive oil and process<br />(2) while processor is on, add olive oil in a slow drip, until done. The rouille should be emulsified. If you didn't do it right and it's watery, well, I'm just not in the mood to help you right now. Google "homemade mayonnaise" or something and try again.<br /><br /><span style="font-weight: bold;">The Bouillabaisse</span><br /><br />Large saute pan<br />1 1/2 cups extra virgin olive oil<br />1/4 garlic head, peeled and crushed with edge of knife<br />10 saffron threads<br />1/2 cup diced carrot<br />1/2 cup diced leek<br />1/2 cup diced fennel bulb<br />1/2 cup peeled and diced red potatoes<br />sea salt and freshly ground black pepper<br />2 cups of good diced tomato<br />zest from 1/4 of an orange<br />1/2 teaspoon of fennel seeds<br />6 fresh basil leaves<br />1 fresh rosemary sprig<br />2 cups dry white wine<br />3 Tablespoons Sambuca (original called for Pernod, Pernod being French, but Sambuca is what I had and it worked just fine)<br />the 4 cups of fish stock from above<br />12 clams<br />18 mussels<br />6 large or 12 medium shrimp<br />1 lb. red snapper, cut into large chunks<br /><br /><br />(1) Heat the olive oil over medium-high heat, add garlic, onion, and saffron, and stir for 2-3 minutes<br />(2) Add carrot, leek, fennel, and potato, saute for 5 minutes, season with salt and pepper<br />(3) Add the tomatoes, zest, fennel seeds, basil, and rosemary. Stir for 3-4 more minutes<br />(4) Stir in wine and Sambuca (or Pernod). Simmer for 5 minutes. Add the fish stock, cover pan, and simmer for 20 minutes.<br />(5) Add the clams and cook for about 10 minutes.<br />(6) Add the mussels and cook for 1 minute. Remember that if the clams or mussels don't open, they were dead before they made it in the pot. They need to go!<br />(7) Add the red snapper and shrimp and cook for about 3-4 minutes until snapper is firm and the shrimp are pink. Remove from the heat.<br /><br />If you want to serve it traditionally, take out the seafood and place it on a platter. Then pour the remaining broth and vegetables into individual bowls. Slice a baguette into thin slices, toast, then spread the rouille on each one. Place the toast rounds floating in the broth and serve. People can select what seafood they want.<br /><br />We just spooned the seafood into our bowls along with the stock, and had the toasts on the side (dipping them into the stock, of course).<br /><br />Labor intensive? Yes, a bit. But trust me, this one is worth the effort. Especially on a cold night.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8803842.post-30435235480057499232010-11-30T18:49:00.008-05:002010-11-30T19:26:48.020-05:00Panko Jumbo Shrimp Salad & Ginger Avocado Dressing<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNmtcMipofm0BEn1A3_ZQhuz21C9KPkPev882r01nGhxM9SpNIZNkJf_GWyPDwO0xdmc_Oa47f6mTlcDkoQSvYLIScXrPFdi6GpFEQFxN4SwyTJI469zVl84lbzfTnfaXM78hCA/s1600/Ragu+Napoletano.jpeg"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVztfpuMZSVQDLKLWd1-BBW47yC4EF0-Pqzee8HkCyjlKiAq1kJCz8ifCYXBFhnT5rDlubok0qa_44zT3ElZ4NxMX1TjQ_35kSwr6SHYjJ5FqodRHmyNu5UuX3pFOku26wsV_Pg/s1600/Shrimp+Salad.jpeg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 554px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVztfpuMZSVQDLKLWd1-BBW47yC4EF0-Pqzee8HkCyjlKiAq1kJCz8ifCYXBFhnT5rDlubok0qa_44zT3ElZ4NxMX1TjQ_35kSwr6SHYjJ5FqodRHmyNu5UuX3pFOku26wsV_Pg/s400/Shrimp+Salad.jpeg" alt="" id="BLOGGER_PHOTO_ID_5545494741804111474" border="0" /></a><br /><div>Oh the gluttony. The blissful, blissful gluttony. I ask you, verily, why content yourself with one Thanksgiving Dinner? You may have already read of our first in D.C. (see previous post). The next morning, the Missus and I drove up to Akron, Ohio for a nice long weekend with her family. Her parents were gracious enough to delay their Thanksgiving dinner by a day, which meant that we had two full turkey dinners in a row, each of them amazing. </div><div><br /></div><div>But did we stop there? Oh no, dear readers. The following night we were generously treated by her grandparents to yet another amazing meal at an old school Akron steak house called the Diamond Grille. I'd link you to the restaurant's website, but apparently they're old school enough that they don't have a website. It has been open and in the same family for decades and decades. The steaks were large, and delicious. The martinis were perfect. The home fries were disturbingly good.</div><div><br /></div><div>The night after that, Kitchen Monkey got to cook for the Missus' whole family (by request, I am very, very honored to say). The main course was a ragu Napoletano. You can see the bubbling goodness in the photo below. The Missus made some home made linguini to go with it. Ragu Napoletano is the southern cousin of Ragu Bolognese, and while I've perfected my Bolognese, I'm still not completely happy with my Napoletano. Ergo, no recipe here. I'll post one once I get it up to snuff.</div><div><br /></div><div>The salad, on the other hand, <span style="font-style: italic;">was</span> up to snuff. The shrimp were enormous. These were beyond jumbo. They were behemothic shrimp. We're talking maybe a 1/3 pound each. I deep fried them with the usual breading (flour --> egg --> panko crumb) and then arranged them on a salad comprising mixed greens, red peppers, hearts of palm, and cherry tomatoes. Yes, behemothic is a word.<br /></div><div><br /></div><div>The salad dressing was rather stand-out, if I may say. Sadly I didn't keep track of the proportions, so the below recipe is (I feel like I've been saying this a lot lately) only my best guess. The important thing is the ingredients though. You can play around with the proportions to your own taste. </div><div><br /></div><div style="font-weight: bold;">Ginger Garlic Avocado Dressing</div><div><br /></div><div>2 cloves garlic</div><div>1 piece of peeled ginger about the size of an average male thumb</div><div>1 ripe avocado</div><div>Juice of 1/2 lemon</div><div>3 to 4 Tbsp. seasoned rice wine vinegar</div><div>2 to 3 Tbps. soy sauce</div><div>1/4 cup mayonnaise </div><div>1/2 to 2/3 cup of vegetable oil (or peanut oil)</div><div><br /></div><div>(1) mince garlic and ginger in food processor, then add the avocado and process that</div><div>(2) add the lemon juice, vinegar, soy sauce and mayonnaise, process that</div><div>(3) while food processor is still going, slowly drizzle the oil in so that it all emulsifies.</div><div><br /></div><div>This dressing was good enough that I will definitely make it again. When I do, I'll keep track of the measurements and update this post. Until then, try it! Obviously the ginger and soy give it an Asian bent, but it would work just fine on about any salad.</div><div><br /></div><div>And now, here is the ragu, in its third hour of simmering. </div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238);"><br /></span></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNmtcMipofm0BEn1A3_ZQhuz21C9KPkPev882r01nGhxM9SpNIZNkJf_GWyPDwO0xdmc_Oa47f6mTlcDkoQSvYLIScXrPFdi6GpFEQFxN4SwyTJI469zVl84lbzfTnfaXM78hCA/s400/Ragu+Napoletano.jpeg" alt="" id="BLOGGER_PHOTO_ID_5545494750069947506" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 560px; height: 314px;" border="0" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8803842.post-50488578925677735372010-11-27T08:39:00.007-05:002010-11-30T19:28:13.876-05:00Deviled Eggs - Kitchen Monkey Style<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagD3TqTeimWVqpk6PP75zMClbfRJw0CGIy7_-UIFyyzjqywg2c5So5PLkn_75GikGmk0Wg7M-lHVgr1Tu6uCTWLEiHW122BfEFbuak5W2BRkLAs_Hg1yitrdw-qxU904Rk-HN9g/s1600/76017_463936888842_670333842_5664373_638312_n.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 514px; height: 385px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagD3TqTeimWVqpk6PP75zMClbfRJw0CGIy7_-UIFyyzjqywg2c5So5PLkn_75GikGmk0Wg7M-lHVgr1Tu6uCTWLEiHW122BfEFbuak5W2BRkLAs_Hg1yitrdw-qxU904Rk-HN9g/s400/76017_463936888842_670333842_5664373_638312_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5544223990428025266" border="0" /></a><br /><div style="text-align: left;">Deviled <a href="http://www.youtube.com/watch?v=I7SaAa3aomM">eggy-weggs</a>: I love deviled eggy weggs. This year my sister hosted Thanksgiving dinner. Her and her husband are about to leave to work in Nigeria for two years, so we were happy to joined them and a group of good friends for a true Thanksgiving Miracle. The missus and I brought a delicious stuffing and I made the deviled eggs.<br /></div></div><br />Apparently, the term "deviled" in reference to food dates back at least 1786, and was often used to refer to stuffed and/or spicy food.<sup id="cite_ref-0" class="reference"><a href="http://en.wikipedia.org/wiki/Deviled_egg#cite_note-0"><span></span>1</a></sup> Also, apparently many church functions in the South and Midwest refer to them as "salad eggs," obviously to avoid honoring Satan through the power of mayonnaise.<br /><br />Now I like the standard deviled egg just fine, but Kitchen Monkey is no Bittmanesque minimalist, not around the holidays anyway. So, looking around the kitchen and coming with up with various odds and ends, I came up with a pretty interesting sauce to match with some delicious toppings for a unique and addictive deviled egg.<br /><br /><span style="font-weight: bold;">Main ingredients:</span><br />12 eggs<br />2 heaping spoonfuls quality mayonnaise<br />2 ripe avocados<br />3 scallions<br />1/4 cup chopped black olives<br /><br /><br /><span style="font-weight: bold;">Ingredients for the Chili-Cherry Sauce:</span><br /><br />2 Tbsp. olive oil (for sauteeing)<br />1/4 of a habanero pepper (chopped)<br />1 serrano pepper (chopped)<br />1 cherry pepper (chopped)<br />2 cloves garlic (chopped)<br />1/2 cup dried cherries<br />2 Tbsp. water<br />1 tsp. fresh thyme leaves<br />2 Tbsp. sweet vermouth (I imagine port wine could also be good here)<br />1/2 cup good extra virgin olive oil<br />salt and pepper to taste<br /><br /><span style="font-weight: bold;">Directions:</span><br />(1) the quantities above were estimated from memory, and may not be accurate. Deal with it. Adjust however you like.<br />(2) sautee the peppers in 2 Tbsp olive oil for a couple minutes, then add the garlic and sautee for a couple minutes more, then add the dried cherries and the water. Once the water has cooked off and the cherries are hydrated, remove from heat and add to your food processor.<br />(3) add the thyme leaves and the vermouth and puree.<br />(4) once fairly smooth, begin to add the olive oil slowly until it reaches the consistency you like, add salt and pepper to taste.<br /><br />(5) Boil a dozen eggs, peel them, split them in half, spoon out the yolk, and mix the mayonnaise into the yolk. Go as easy as possible with the mayo, while getting a consistency you can spoon. Spoon the yolk mixture back into the eggs, but only enough to come up to top of the yolk hole, not heaping as one normally would.<br />(6) Cut the avocado into chunks and mash with a fork--mix with a bit of salt and pepper--until you get a chunky, not-quite-quacamole mix. Spoon a small spoonful of the avocado on top of each egg.<br />(7) Chop the ol and scallions and sprinkle some of each on top of the eggs.<br />(8) Spoon a small amount of the chili-cherry sauce on top of each egg.<br />(9) Eat.<br /><br /><br /><p>[1] - Wikipedia: "Deviled Eggs"<br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8803842.post-60827632663539079922010-08-04T18:22:00.003-04:002010-08-04T18:33:10.250-04:00Tuna Tataki - 2010 Update (Endangered Food!)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHijsFpYYfnYVLpbdmzb8JY9el_ruazFv_ETXyIjRrwS6gMrptw3Ji7tUwDKMzZTd_hWnXrWV2NRi5j3aBIgkwImtL0AJUBKIX_p99ZPLAlwtdwAijF5KbWsSDAJEB5-PRC6GgQ/s1600/Tuna+Tataki.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 484px; height: 362px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHijsFpYYfnYVLpbdmzb8JY9el_ruazFv_ETXyIjRrwS6gMrptw3Ji7tUwDKMzZTd_hWnXrWV2NRi5j3aBIgkwImtL0AJUBKIX_p99ZPLAlwtdwAijF5KbWsSDAJEB5-PRC6GgQ/s400/Tuna+Tataki.JPG" alt="" id="BLOGGER_PHOTO_ID_5501683896251884642" border="0" /></a><br />Hello readers! Just a short post today. It turns out that one of my most continuingly popular posts is one I did years ago about tuna tataki, which you'll find <a href="http://kitchenmonkey.blogspot.com/2005/01/tuna-tataki.html">here</a>. It still gets about 30 to 50 hits a day. So, I thought it time for a very quick update. First, now that I live in D.C., the prices I mentioned in the old post are sadly inaccurate--at least, for D.C., where sushi-grade tuna can easily run $22 per pound.<br /><br />Second, and more importantly, some species of tuna (in particular the mighty bluefin and yellowfin tunas) are tragically endangered. You can see <a href="http://marine-conservation.suite101.com/article.cfm/reasons_to_not_eat_tuna">this site </a>for a bit more information. As much as it pains me, I have stopped eating tuna unless I can find one of the non-endangered and eco-friendly varieties, and they aren't always readily available. Sigh. Sadly, it's the Japanese (who invented many of my favorite foods, including tuna tataki) who are largely responsible for the state of the bluefin tuna. They eat the vast majority of the bluefin tuna consumed in the world. And if you're Japanese, don't get all defensive on me. I aint preachin'. We Americans specialize in making species endangered or threatened. Anyway. Do your part. Enjoy tuna (and every other species) responsibly. <br /><br />Yeah, OK, I am preaching. Big deal.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8803842.post-75493910871229236562010-07-26T12:38:00.009-04:002010-07-27T19:02:59.896-04:00A Mad Men Cocktail Party - Fondue, Gimlets, & Gourmet Hot Dogs of YoreLast night was the season premiere of Mad Men, and to commemorate the occasion we--along with some fellow <a href="http://kitchenmonkey.blogspot.com/2010/02/sasou-chef-competition-20082009.html">SASOU</a>'ers--joined for a circa-1964 cocktail party. Apart from the new episode itself, the evening was made by two things: a vintage Betty Crocker Cookbook, and some serious fondue. We'll address the fondue later, but first get a load of this:<br /><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUFo-hoxacG4CEWOdRnlNxIjLLt8sIhbTjJKB8XnhtFyPXpKyjpIQvpx90LNdgYSyrGgFvFvWjaWjOuMoIEoIBixOvXFiws0pvAHK1IxYRT1EiFC85NEF1ioFNFmPkooIKnkAPQ/s1600/Hotdog.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 452px; height: 623px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUFo-hoxacG4CEWOdRnlNxIjLLt8sIhbTjJKB8XnhtFyPXpKyjpIQvpx90LNdgYSyrGgFvFvWjaWjOuMoIEoIBixOvXFiws0pvAHK1IxYRT1EiFC85NEF1ioFNFmPkooIKnkAPQ/s400/Hotdog.jpg" alt="" id="BLOGGER_PHOTO_ID_5498722835804936658" border="0" /></a><br /></div>And you thought hot dogs were low-brow American cuisine! Learn the techniques above and you'll wow everybody at your next backyard BBQ! Impress the hell out of the boss and his wife, and maybe even land a date with Darlene, that hot little number from accounts receivable.<br /><div> </div><br /><div>So the very tattered Cookbook, from whence the above photo was taken, was an heirloom handed down from our host's mother to him. The book is full of seriously dated recipes that slant heavily toward jello salads and casseroles. You'll find a couple more excellent photos from the cookbook at the bottom of this post.<br /><br /></div><div> </div>The gathering was also a perfect excuse to break in the new Cuisinart fondue set (one of many gadgets from the registry).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIivCdsaC54Wzbo0OixeDZwSdebRcwnmzQkG3EsBuQ9Ecr0dIR4XxO5SPHjN215W0BKzAjBVFWPpYtZttbhs_R9qb_oKnJxKKxngG1JAieLF31IiPjW4OLPMNpF3pwz1p_IGP8QQ/s1600/Still+1.jpeg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 491px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIivCdsaC54Wzbo0OixeDZwSdebRcwnmzQkG3EsBuQ9Ecr0dIR4XxO5SPHjN215W0BKzAjBVFWPpYtZttbhs_R9qb_oKnJxKKxngG1JAieLF31IiPjW4OLPMNpF3pwz1p_IGP8QQ/s400/Still+1.jpeg" alt="" id="BLOGGER_PHOTO_ID_5498722810254664114" border="0" /></a><br />Ours is a metal, non-stick, electric fondue pot, which provides for very nice control, but ... non-stick interior, sharp metal fondue forks? How is that a good idea? In any event, the cheese fondue was good. Our host's fondue set was made of cast iron, and instead of electricity is heated by the flame from an alcohol burner.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGKbeWeZNwTA8qfKF1JwsyN_Pmwn8CmuFJ742NYxA14qrjE4CHwCqvF1U9512tzCx1Soo3HPBDeMUzeW5Nq5xJ0qSG7WmeLY0GYBEN1sbTnhs5ejd_oaB_SVD6HWlaJxuPDSpKA/s1600/Still+2.jpeg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 501px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGKbeWeZNwTA8qfKF1JwsyN_Pmwn8CmuFJ742NYxA14qrjE4CHwCqvF1U9512tzCx1Soo3HPBDeMUzeW5Nq5xJ0qSG7WmeLY0GYBEN1sbTnhs5ejd_oaB_SVD6HWlaJxuPDSpKA/s400/Still+2.jpeg" alt="" id="BLOGGER_PHOTO_ID_5498722231228048290" border="0" /></a>The heat control seemed a bit trickier than on the electric set, but I like the cast-ironness of it. We used his set for the chocolate, coating both strawberries as well as mint-flavored marshmallows that the missus made from scratch (perhaps we can get her to post the recipe in the comments? Hint hint!) (Also, for this blog, we're still waiting on a better name than "the missus.").<br /><div> </div><br /><div> </div>The vodka martinis and the gimlets flowed, and the first episode of season four left us grateful that Mad Men is back, disappointed that Salvatore seems to be off the show, but relieved that Thally finally lotht her lithp.<br /><div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28q8Hh42Cz9dQpkuasO3YfajjKGWLssl_HEK5oL7VCPK0nVZEi8NNHXTeA6U9jAmj9qTA5PJoG8KC1Fg3HXFplyVLpTtObmv8ORM5Y_l7zz9YrKHket7j6qQq1TTKew7KzTuwrg/s1600/IMG_0505.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28q8Hh42Cz9dQpkuasO3YfajjKGWLssl_HEK5oL7VCPK0nVZEi8NNHXTeA6U9jAmj9qTA5PJoG8KC1Fg3HXFplyVLpTtObmv8ORM5Y_l7zz9YrKHket7j6qQq1TTKew7KzTuwrg/s400/IMG_0505.jpg" alt="" id="BLOGGER_PHOTO_ID_5498722827883685266" border="0" /></a><span style="font-style: italic;">Dora, the Hindu goddess of 1950s suburbian domestic entertainment</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhWi7vtgmhBXO0RnAGHapgMbtpAZ00FuqWMCiQihZKW8xLgxtVyaaMBiCkpVrq7KMTw__t3kuZSRP0-McObAkSv1tkGSD6L2Ms95hEMeUVpZyUe9hUs4jIHD2Cq0c9-ojGv5PPMw/s1600/IMG_0506.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 508px; height: 676px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhWi7vtgmhBXO0RnAGHapgMbtpAZ00FuqWMCiQihZKW8xLgxtVyaaMBiCkpVrq7KMTw__t3kuZSRP0-McObAkSv1tkGSD6L2Ms95hEMeUVpZyUe9hUs4jIHD2Cq0c9-ojGv5PPMw/s400/IMG_0506.jpg" alt="" id="BLOGGER_PHOTO_ID_5498722822842071506" border="0" /></a>This is a recipe for a pineapple cake which our host actually made. And it was good! I'm not so sure I would say the same if he had made the casserole with enormous chunks of (pork?) loin resting in the midst of what seemed to be macaroni mixed with cream of mushroom soup.</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8803842.post-87123970269474879212010-07-16T12:38:00.014-04:002010-07-16T18:29:09.931-04:00Southern Utah and Vegas (Octopus, Slots, Polygamists, and Ponyo Pancakes)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pHoJwdIxcjiNIPeco3YMtM_cXcgvlZaEHwuUtdvl_v4iBgvyAg2uRmnC6Nm0Q40WYHNEayk0oGedr2obnlXzMfAucxgkSHzbApAh07g9_96llN-f8SAB4D06JwMYneM0Zthx2g/s1600/Kanarraville+Canyon.jpg"><img style="margin: 0px auto 10px; text-align: center; width: 524px; display: block; height: 324px;" id="BLOGGER_PHOTO_ID_5494558308473639794" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8pHoJwdIxcjiNIPeco3YMtM_cXcgvlZaEHwuUtdvl_v4iBgvyAg2uRmnC6Nm0Q40WYHNEayk0oGedr2obnlXzMfAucxgkSHzbApAh07g9_96llN-f8SAB4D06JwMYneM0Zthx2g/s400/Kanarraville+Canyon.jpg" border="0" /></a>Ahhhh how I miss the desert lands of southern Utah. The sweeping vistas, the towering red rocks, the sunsets, the dry heat, the fundamentalist Mormons. KM grew up in various western states, and spent wonderful days, decades distant, in the canyons near St. George, UT. How great it was to return! Riding through the desert, the top of Pa's convertible Mustang down, I heard Calexico music playing in my head as I watched hawks circle in the sky above and imagined that every RV we passed was a meth lab (the missus and I are big fans of <a href="http://www.amctv.com/originals/breakingbad/">Breaking Bad</a>).<br /><br /><div>With family in St. George, Utah, a little over 2 hours from Las Vegas, we took a week's vacation that included hiking the slot canyons, a trip through Zion Nat'l Park, a very brief night in Las Vegas, and of course, a lot of excellent food. Let's recap, shall we?</div><br /><div>The photo you see here was from the last night of the trip, when we stayed for a night at the Palazzo Hotel in Vegas. The photo just below was taken from our room on the 44th floor, looking down on the hotel pools far below. </div><br /><img style="margin: 0px auto 10px; text-align: center; width: 520px; display: block; height: 292px;" id="BLOGGER_PHOTO_ID_5494561613504178210" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0uKtcjglFMaT7jbrxtzhOMxisJm9zk8absTaTNDNqabq7-29WS_obD-5Cr_kYOT9TDMPhFCvG4kvViNkHxpeG98vT3OVB_VN2IfyI6kh9yfXBb8NvwqIjL6__wsvrtitdP1yWg/s400/Palazzo+Pools.jpg" border="0" /> <div>We spent most of the day inhaling rum drinks while sitting in those pools. At night, we had a costly but delicious dinner at <a href="http://www.bandbristorante.com/">B & B Ristorante</a>, located inside the long hall between the Palazzo and the Venetian. This is one of Mario Batali's places. I've never been a huge fan of the red-headed, <em>g</em>irthful, TV chef, and I'm always very skeptical about restaurants owned by celebrity chefs (particularly ones who wear crocs--I don't give a fig if they're popular in the industry, they're damned ugly), but I have to say the <a href="http://www.google.com/imgres?imgurl=http://d2.biggestmenu.com/00/00/cc/43d07a89e4efabd0_m.jpg&imgrefurl=http://biggestmenu.com/rdr/CA/Los-Angeles/Osteria-Mozza-1595259/Grilled-Octopus-with-potatoes-celery-and-lemon-52314&usg=__m86Q0OiWvZto4XqG7ec-ovGJu_M=&h=375&w=500&sz=42&hl=en&start=14&um=1&itbs=1&tbnid=fV-iBT5mCNTo-M:&tbnh=98&tbnw=130&prev=/images%3Fq%3DB%2526B%2Bristorante%2Boctopus%26um%3D1%26hl%3Den%26rls%3Dcom.microsoft:en-us%26tbs%3Disch:1">grilled octopus appetizer</a> and the short ribs were pretty good. The place does have possibly the worst view of any higher-priced restaurant anywhere. </div><br /><div>Prior to Vegas, we spent a few days in St. George, including time by the pool, and a birthday dinner I cooked for my brother, consisting of fish tacos and (for me and the missus) some delicious <a href="http://www.wasatchbeers.com/polygporter.html">Polygamy Porter</a>. The slogan for the brew is "why have just one?" Ahhhh, those cheeky non-Mormon Utahns (yes, "Utahns" is the proper designation).</div><br /><div>Prior to <em>that</em> was a trip to the breathtaking Zion National Park. After a day spent hiking, we refreshed ourselves with beer and excellent food at the <a href="http://www.spotteddogrestaurantzion.com/">Spotted Dog</a>. The menu, like many in high-tourist zones, is fairly standard fare, but the food was excellent, and unlike B & B the Spotted Dog has one of the better views of any restaurant:</div><br /><br /><img style="margin: 0px auto 10px; text-align: center; width: 527px; display: block; height: 339px;" id="BLOGGER_PHOTO_ID_5494561234777057474" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8eAIflPsLdl_32DMk4oK7NLDXOdamVT36IMHi50fxcSNSwrhqEtFRs5-fHvYpoqwo9niwMqBOhDPxkT62s0Kmqk9iwdeWH9y7kE23WCHezKLnOfsUGjs-WLjlplNe-p3-DoMAoA/s400/spotted+dog.jpg" border="0" />Incidentally, the photo you see at the very top of this post was from a hike we did in Kannaraville Canyon, one of the many "slot" canyons in southern Utah.<br /><br /><div>And I almost forgot! My adorable niece, who was also visiting St. George with my brother and his family, is a huge fan of <a href="http://disney.go.com/disneypictures/ponyo/"><em>Ponyo</em></a>, the latest creation of the completely brilliant and unsurpassable Hayao Miyazaki (if you have not seen <em>Princess Mononoke</em>, <em>Spirited Away</em>, or <em>Nausicaa</em>, I feel genuinely envious of you. Go rent or buy them NOW!) Anyway, since she was obviously enraptured with the movie and its title character, a young goldfish/mermaid, I ran to the store for a bit of food coloring and made this "Ponyo Pancake," which she devoured immediately, getting syrup in her hair in the process. </div><br /><img style="margin: 0px auto 10px; text-align: center; width: 446px; display: block; height: 307px;" id="BLOGGER_PHOTO_ID_5494560641845182610" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLlo5xTU0FAQv9Y3kCdTc8K8JR4mTzB92Fn6o64CpnXaPEKu7Hp79JWe7mULtfbMzJv965LOVvUnqNkzoRDeLYm_oT2dLI91ofFtpBA2EE3V-u3X4a6kCT-PfEYWy1Zi3tS3zKw/s400/ponyo+pancake.jpg" border="0" /><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8803842.post-68387040925042479052010-07-14T13:15:00.007-04:002010-07-14T13:58:39.073-04:00Sad Monkey - A brief lesson in trademarking<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBgx5B2e2ejutiGRsipSo5175zEsU6Cmmawc4fyULjADgjrTfG1PHecH3bsZwHmeBewEf1Ec-Go28SoQ3x8UXLJcDJr2tBVheZZsiCZI6_h6kkJxU2dTgfFhGb8mb1jkjTfEWoPg/s1600/sad_monkey.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 280px; DISPLAY: block; HEIGHT: 186px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5493816966319197586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBgx5B2e2ejutiGRsipSo5175zEsU6Cmmawc4fyULjADgjrTfG1PHecH3bsZwHmeBewEf1Ec-Go28SoQ3x8UXLJcDJr2tBVheZZsiCZI6_h6kkJxU2dTgfFhGb8mb1jkjTfEWoPg/s400/sad_monkey.jpg" /></a> <div></div><div></div><div>Yes, I know, I promised a post about the recent food adventures in Utah and Las Vegas, and you'll get that tomorrow, but first I would like to address a little beef (and I'm not talking about veal). </div><br /><div></div><div>I began looking into registering a trademark for the name "Kitchen Monkey" to protect it from fiendish interlopers, when I discovered that a year and a half ago some internet startup bloke regsitered the name "Kitchen Monki" for a recipe site. Now, I've looked at the site, and frankly, I like it just fine. But WHY....WHY....WHY did he have to use the name "Kitchen Monki"?????? Granted, he altered the spelling. Who knows, perhaps because he saw that <em>this</em> blog has been in operation since 2004 and he might have some trademarking problems of his own.</div><br /><div></div><div>Yes yes, it's my damn fault for not registering sooner. Trademark law rewards the attentive (or may I say, opportunistic). And yes, I could still fill out a registration application and hope that my spelling will make it past some attorney at the trademark office. But if it <em>doesn't--if that attorney thinks it's too similar to "Kitchen Monki"--</em> I have to eat the $350 non-refundable application fee! Sheesh. I don't have that kind of extra cash laying around right now, so let's take a vote:</div><br /><div></div><div>(1) continue on as "Kitchen Monkey," hope the person behind "Kitchen Monki" is content to leave this blog alone, hope that no future person trademarks "Kitchen Monkey," and give up any notions of a book deal under that name (ha ha ha).</div><div></div><br /><div>(2) change the name of this blog and register it with the trademark office so this doesn't happen again. I am loathe to change the name, since I've been Kitchen Monkey for six years now. And I like the banner graphic too. Hmmmmm . . . "Kitchen Velociraptor"? "Kitchen Black-Spined Atlantic Tree Rat"? </div><div></div><div>On the off chance that I have any readers who are intellectual property attorneys, your opinions are most welcome.</div><div></div><br /><div>KM</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8803842.post-85022655812753603452010-07-06T21:45:00.007-04:002010-07-06T22:24:35.646-04:00HEAT WAVE - Summer Grilling and Beach Adventures<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvOWsiQv_K-uM8HInYldQVfbzFmWLpaq_mH_VhbQh7KpmQfaUED8qz7UrtitLNXPV8B21jRrClLhJ7ZYN2DeqkFDUnqwA2pKGDgewMqxM-uOhA32bGY087HEy3OxzoMrM_9cxprQ/s1600/Blue+Crabs.jpeg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 486px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvOWsiQv_K-uM8HInYldQVfbzFmWLpaq_mH_VhbQh7KpmQfaUED8qz7UrtitLNXPV8B21jRrClLhJ7ZYN2DeqkFDUnqwA2pKGDgewMqxM-uOhA32bGY087HEy3OxzoMrM_9cxprQ/s400/Blue+Crabs.jpeg" alt="" id="BLOGGER_PHOTO_ID_5490983387212088578" border="0" /></a><br />Kitchen Monkey just returned home from a week-long adventure in southern Utah and Las Vegas, NV (more on that trip next post) to find Washington, D.C. sagging in the haze of record temperatures. Firing up the iMac and longing already for the dry desert heat, I've decided this is as good a time as any to post on some recent summer adventures in and around D.C.<br /><br />A couple weeks ago KM and the Missus (who will be doing some guest posting and has yet to choose her blogname--suggestions welcome!!) followed some friends to Ocean City, Maryland. I typically go more for the quaint beach villages such as Chincoteague, Virginia over the giant boardwalk, Jersey-Shore, kitsch-fests such as Virginia Beach and Ocean City, but there's no denying this was a great trip.<br /><br />Our small group split a fifth-floor room overlooking the ocean. Our day was divided roughly into four acts. Act One: scarily gigantic cocktails while watching the ill-fated U.S.-Ghana World Cup Match (a moment of silence please). Act Two: wave-jumping in the Atlantic. Someone swears they saw a shark, and at least three of us were pinched (surprisingly hard) by crabs while swimming. As you can see in the above pic, we had our revenge. Act Three: lunch (on both Saturday and Sunday) at "On the Bay" - a great little seafood shack about a block from the beach. Ignore the fact that it is not actually "on the bay," and ignore the fact (if you can) that they appear to have the same Jimmy Buffet CD playing on constant rotation. They have high quality and reasonably large oysters, which are getting more expensive (just another reason to hate BP). They also have excellent king crabs and shrimp, but the specialty would be the local blue crabs, of which I ate far too many.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4tGrwjg4G40XJNOoNxKSgnpaZrM8THMxtLag9E97Ou90j8EOcHp9jYai0OYdSDT3Eg74C1HkoAO08iakbbG2Ftbfwc0yiJ5QzxLV8Oo60Bf0Wh4EFdXZc8ZSZIZzmnges81a7Q/s1600/On+The+Bay.jpeg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 456px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4tGrwjg4G40XJNOoNxKSgnpaZrM8THMxtLag9E97Ou90j8EOcHp9jYai0OYdSDT3Eg74C1HkoAO08iakbbG2Ftbfwc0yiJ5QzxLV8Oo60Bf0Wh4EFdXZc8ZSZIZzmnges81a7Q/s400/On+The+Bay.jpeg" alt="" id="BLOGGER_PHOTO_ID_5490983549229142210" border="0" /></a><br />Act Four: as night fell, we retired to the hotel and grilled some delicious marinated vegetables and lamb cubes and watched as a red moon rose above the water, which you can see here.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMMnTiku21xKgASQ3SDSIZRRWqPtDbCV_CvwCbq6YNgP0LJOIYaVcNpsvgsqkukOqOii6eol8ctzSCpkYXzlJQ12VSl0bqJN7gyBc8__OJmhI4QrvGp8odkqV6S-PUce03SYXcQ/s1600/Red+Moon.jpeg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 450px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdMMnTiku21xKgASQ3SDSIZRRWqPtDbCV_CvwCbq6YNgP0LJOIYaVcNpsvgsqkukOqOii6eol8ctzSCpkYXzlJQ12VSl0bqJN7gyBc8__OJmhI4QrvGp8odkqV6S-PUce03SYXcQ/s400/Red+Moon.jpeg" alt="" id="BLOGGER_PHOTO_ID_5490983706189146098" border="0" /></a><br />Going further back in time, I wanted to post some pics of a recent grilling. The burger you see here was produced solely with locally grown or raised ingredients purchased at the Mt. Pleasant farmer's market just down the street from us. It includes ground beef and greens from <a href="http://www.truckpatchfarms.com/">Truck Patch Farms</a>, and my favorite, Monocacy Ash goat cheese from <a href="http://www.cherryglengoatcheese.com/">Cherry Glen Goat Cheese Company</a>, which recently won a bronze medal at the 2009 U.S. Championship Cheese Contest.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3QEsrAqUE1Idq0aVw4hxz-CtPph3M-4ysHlEvIXeHZSwUZNUAOsuemeulZ27nQdBArX-99GMpdhDrKehsAyZmzBZ6KuYjxG4eC9QUHc8yOt5YFEAYnnXcd3S3KonaGPI6umkvgQ/s1600/Burger.jpeg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 448px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3QEsrAqUE1Idq0aVw4hxz-CtPph3M-4ysHlEvIXeHZSwUZNUAOsuemeulZ27nQdBArX-99GMpdhDrKehsAyZmzBZ6KuYjxG4eC9QUHc8yOt5YFEAYnnXcd3S3KonaGPI6umkvgQ/s400/Burger.jpeg" alt="" id="BLOGGER_PHOTO_ID_5490983794860941826" border="0" /></a><br />This burger was really truly delicious. The Missus also made her trademark ice cream sandwiches (which she says New Englanders call a Chipwich), with chocolate chip cookies sandwiching home made vanilla ice cream, with the edges rolled in chocolate chips. Perhaps she'll post the recipe here soon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMS8WUX0o6F8-6Yzmw40g95gO0fYTfg9fAt_UTdU7X-gr6pJYBh9k2bIZObxJ_xMsWiQ_Ds-xyRdXZBMgyIAlgft44BpXlKq6MxpC2OD7yf-ub8z6iQngNhN2RMpyNI9Ar6byakQ/s1600/Ice+Cream+Sandwich.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 451px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMS8WUX0o6F8-6Yzmw40g95gO0fYTfg9fAt_UTdU7X-gr6pJYBh9k2bIZObxJ_xMsWiQ_Ds-xyRdXZBMgyIAlgft44BpXlKq6MxpC2OD7yf-ub8z6iQngNhN2RMpyNI9Ar6byakQ/s400/Ice+Cream+Sandwich.JPG" alt="" id="BLOGGER_PHOTO_ID_5490983876273091122" border="0" /></a><br />Hope you're all having a great summer, and feel free to send links to or comment on your own favorite grilling ideas for this summer.<br /><br />Next up, Vegas, baby.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8803842.post-36209640306416046372010-06-13T07:45:00.008-04:002010-06-13T16:50:41.455-04:00Kitchen Monkey Done Got Hitched!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCP8YWNCDi65OqQJmM6xrzFKxoG_m-3lsmwT4WrX_E7zGWcujoWeVqgnoauTdFdxL_WmX2u9rse5wq6fsmzMiQ0fqWyD9d4y8VPiSY7JpS5WC134Y-Hl_hEX50lDELoky8AL3yA/s1600/27951_574401048629_9801114_33612923_7390201_n.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 496px; height: 372px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCP8YWNCDi65OqQJmM6xrzFKxoG_m-3lsmwT4WrX_E7zGWcujoWeVqgnoauTdFdxL_WmX2u9rse5wq6fsmzMiQ0fqWyD9d4y8VPiSY7JpS5WC134Y-Hl_hEX50lDELoky8AL3yA/s400/27951_574401048629_9801114_33612923_7390201_n.jpg" alt="" id="BLOGGER_PHOTO_ID_5482235494688318882" border="0" /></a><br />That's right folks: June 5, 2010. Any attempt in this blog to describe how meaningful and wonderful it all was would come up short. That said, allow me to set the scene.<br /><br />It was an intensely classy affair, with the ceremony and cocktail hour held on the rooftop of the <a href="http://www.hayadams.com/washington-dc-hotel-gallery.php">Hay Adams Hotel</a>, which is across the street from the White House, with only a brief strip of Lafayette Park in between. The photo you see above was taken from said roof top. If you're going to wed in D.C., I can't imagine a better backdrop than this. Sadly, Mr. and Mrs. Obama did not accept our invitation, despite being just across the street, but they did send us a card wishing us a happy future together. I'm not even kidding. OK, granted, it was no doubt an intern with pre-singed stationery whose sole job is to answer wedding and birthday party invitations from the lowly masses, but I still think it's pretty cool.<br /><br />After the ceremony, the Hay Adams served hors d'oeuvres, which I'm told were delicious, but which I did not get to eat, sadly, as I was down in Lafayette Park being photographed with family and the bridal party. This is a good time to mention our photographer, <a href="http://www.thomasgraves.com/">Thomas Graves</a>. We couldn't have been happier with him--he was great to work with. The photos you see below are his. You'll not see better pics than this on Kitchen Monkey, ever.<br /><br />The reception was held in the Lafayette Room, which is normally a restaurant. The guests were served a lobster bisque appetizer, a caprese-like salad, and for the entree, fillet mignon, sea bass, and a gratin. It was all delicious, though honestly, with all the well-wishing and guest-greeting, I didn't get to eat everything that was served (including all the beautiful desserts seen below, which I missed entirely). In any event, it was an amazing fantastic day that I will remember forever. I'm a very lucky monkey.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGt25dnDM-9WycU8KWFLAFNXlQiTt59DeGcr0eoZT1OThL8wBLNgIP6uRoWHfBkoZSZsS_lzpb6IDJaVfXjRJ3VFGoPy9fw6CV7etyAAlo7SwgrJJePkbJ6czzBU2gt89ksEjBA/s1600/PM0605_food_01.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 494px; height: 328px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGt25dnDM-9WycU8KWFLAFNXlQiTt59DeGcr0eoZT1OThL8wBLNgIP6uRoWHfBkoZSZsS_lzpb6IDJaVfXjRJ3VFGoPy9fw6CV7etyAAlo7SwgrJJePkbJ6czzBU2gt89ksEjBA/s400/PM0605_food_01.jpg" alt="" id="BLOGGER_PHOTO_ID_5482234501252114690" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8P5u7Ldhluq4tT5BZICVVSbCPSXoAc75k-eEm94rrXgrl2y0q8Ea4ZeqTv3Crogbx3Tp6lUBgVqFuDB9fWifPxuAlapM8yJHY9TVa1hcWbGQHBGQ9u5JXh3on6PT-_P9muYzAOA/s1600/PM0605_food_03.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 496px; height: 330px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8P5u7Ldhluq4tT5BZICVVSbCPSXoAc75k-eEm94rrXgrl2y0q8Ea4ZeqTv3Crogbx3Tp6lUBgVqFuDB9fWifPxuAlapM8yJHY9TVa1hcWbGQHBGQ9u5JXh3on6PT-_P9muYzAOA/s400/PM0605_food_03.jpg" alt="" id="BLOGGER_PHOTO_ID_5482235116803893314" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9cnJBmj5tYJ2amLrmJhujKK9-VXVkSlE_xQl_cgJhUGROQMDkN6g7BTDjFG0DlkeJloA5HF8HOwxss3DW_Kf4wOiw0bfacFk9xDmth_UkgUtLTlS-fPcP5SHT8y-LizWWln9Sw/s1600/PM0605_food_02.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 501px; height: 323px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9cnJBmj5tYJ2amLrmJhujKK9-VXVkSlE_xQl_cgJhUGROQMDkN6g7BTDjFG0DlkeJloA5HF8HOwxss3DW_Kf4wOiw0bfacFk9xDmth_UkgUtLTlS-fPcP5SHT8y-LizWWln9Sw/s400/PM0605_food_02.jpg" alt="" id="BLOGGER_PHOTO_ID_5482234708742123090" border="0" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8803842.post-20148302089619655492010-04-10T07:36:00.006-04:002010-04-18T19:24:37.381-04:00Paella (and Boiling Springs, PA)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUWwSFfp5RFRFGXT_l3OGRk7qrKN8hRDQq0ztXEFu2iLOxrv1w54W6oQAHYXSnu-AqwdztrtE9jwzq5ekz7qMxsMFRjt7BOkk-QVc7fC_XvQdVtBDLqtOqqIo5xNPINdAIbHiEQ/s1600/100_1342.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUWwSFfp5RFRFGXT_l3OGRk7qrKN8hRDQq0ztXEFu2iLOxrv1w54W6oQAHYXSnu-AqwdztrtE9jwzq5ekz7qMxsMFRjt7BOkk-QVc7fC_XvQdVtBDLqtOqqIo5xNPINdAIbHiEQ/s400/100_1342.JPG" alt="" id="BLOGGER_PHOTO_ID_5458472191520655346" border="0" /></a><br />It's a good feeling to have somebody specially request that you cook a favorite dish. It means that you did it right the last time. It also means you have a chance to outdo the last time.<br /><div><br /></div><div>A few weeks ago my sister requested that I make a paella for her 29th birthday. So the weekend of April 3, I and the soon-to-be "Mrs. Kitchen Monkey" piled into the car with my other sister, her husband, and my year-old nephew (whose name--Jacques-César--practically mandates a future as an internationally renowned Casanova). We zipped up from Washington, D.C. to Boiling Springs, Pennsylvania for a proper hootenanny and feast.<div><br /></div><div>Joe Baker, who I mentioned in my last post, brought an excellently cooked salmon, and I slapped together the paella you see above. An indecent amount of wine was tipped back and much food was eaten. We pushed ourselves away from the table, and got out the instruments. My sister's friend (and co-worker at the <a href="http://www.appalachiantrail.org/site/c.mqLTIYOwGlF/b.4805859/k.BFA3/Home.htm">Appalachian Trail Conservanc</a>y) brought his accordion. My sister played mandolin, I had my guitar, Joe had his harmonicas, and Laura (another friend of lil' sis) had her bodhran (a circular celtic drum, for those not in the know). We played well into the night, and everyone left full and happy.</div><div><br /></div><div>My paella never turns out the same way twice, since I tend to make it on the fly with a rotating variety of ingredients. But here's the closest approximation. Keep in mind, the following points:</div><div><br /></div><div><ul><li>I offer no pretenses that this is "authentic" paella. I think it probably started from a recipe in a Spanish cookbook years ago, but over time I've either consciously altered or just forgotten parts of the original.<br /></li><li>quantities of nearly everything here are very negotiable and should be toyed with according to your personal preferences. </li><li>I did not have a true paella pan with me, but instead used various pans. If you don't have a paella pan, the important thing is that it go on the range and in the oven. </li><li>Though I was cooking for 12, I've cut the recipe in half here, so it should make paella for about 5 or 6.<br /></li></ul></div><div>A generous amount of extra virgin olive oil</div><div>2/3 cup onion chopped<br /></div><div>1 red bell pepper (or 1/2 red and 1/2 orange), chopped<br /></div><div>1/3 bunch fresh parsley, chopped<br />1 medium carrot, chopped<br />5 cloves of garlic, minced<br /><br /><br /></div><div>1 link of Spanish Chorizo, sliced into rounds about 1/2 inch thick<br /></div><div>1 lb. chicken thigh or breast meat, cut into chunks<br /></div><div>1 1/2 cups arborio rice<br /><br />1 Tablespoon smoked paprika<br />1 tablespoon sweet paprika (if you only have one kind of paprika, just use 2 Tbsp of that)<br />Salt & pepper<br />1 1/2 cups crushed tomatoes (san marzano if you're serious)<br />32 oz. chicken stock (I used a veal/chicken stock I made earlier this year and froze--delicious!)<br />16 oz. fish stock (you could instead make a stock by boiling the shells of your shrimp)<br /><br />15 to 18 clams<br />1/3 to 1/2 lb. of squid, cleaned and sliced (use tubes and tentacles)<br />1/3 lb. shrimp, peeled<br />15 to 18 mussels<br /><br /><br /><span style="font-weight: bold;">Instructions:</span><br />Combine the first 5 ingredients in a large saute pan over medium high heat to make a nice soffrito. After about 7 to 10 minutes, add the garlic and cook for a few minutes more. Pull off the heat and set aside for the moment.<br /><br />In your paella pan (it must be range and oven safe, remember) or cast iron, or whatever you're using, add the chorizo over medium high heat. Cook a few minutes. Spanish chorizo is already cooked, so you don't want to cook them too long, just enough to release some of that delicious grease. Once there is a nice bit of grease, remove the chorizo with a slotted spoon. Add the chicken to the chorizo grease and cook over high heat until the chicken is browned on both sides. Then remove the chicken. <br /><br />Add a little olive oil to the remaining grease, and then add the rice. Cook for about five minutes over high heat, stirring here and there, until the rice begins to brown. <br /><br />Add the vegetable mix to the rice, then the chorizo and the chicken. Then add salt and pepper and the paprika. Stir for a couple minutes over medium high heat. Then add the crushed tomatoes and both types of stock. Stir everything well. Place in the oven at 350 degrees for about 30 to 40 minutes.<br /><br />Check to see if there is still a bit of liquid left in the pan. You don't want too much left, but you don't want your rice burning either.<br /><br />Once the rice is about 15 minutes from being done (test it!), add the clams and the shrimp and return to the oven for another 10 minutes. Check it. If the clams are just starting to open, that's the time to add the squid and the mussels, both of which will take less cooking time than the clams.<br /><br />Season with salt and pepper if necessary, and serve with a delicious crusty bread and plenty of good Spanish wine.<br /><br /><br /><br /><br /><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><div><br /></div><div><br /><div><br /><br /><br /><br /><br /></div></div></div></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8803842.post-81108262455473634432010-04-04T20:04:00.005-04:002010-04-05T20:09:46.917-04:00Joe Baker's Damn Good Salsa (and Huevos Rancheros Redux)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCit7lWL_KN0hff1jgg2tcpaRp7PI9CvCAZwhxJgQrJ3UyK3yKrv1i3ek2VNsWFG9VtBGTI6kiUc2JZOgAnOlDW1DH3pQdYXSCfXDx4XaN9sLpQqPWsxltBfNL2scExM52Zmmeg/s1600/100_1300.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBCit7lWL_KN0hff1jgg2tcpaRp7PI9CvCAZwhxJgQrJ3UyK3yKrv1i3ek2VNsWFG9VtBGTI6kiUc2JZOgAnOlDW1DH3pQdYXSCfXDx4XaN9sLpQqPWsxltBfNL2scExM52Zmmeg/s400/100_1300.JPG" alt="" id="BLOGGER_PHOTO_ID_5456439030400495474" border="0" /></a><br />Finding this salsa recipe was a bit like finding religion, but better! I got both the euphoria and the feeling that I'd been wandering aimlessly for too many years before the discovery--but without feeling judged or having to listen to hymns that sound, perhaps unintentionally, like plodding, joyless dirges. <br /><br />Now that I've trivialized something that billions hold dear and invited angry comments (there I go again, assuming actual readership exceeding five persons), allow me to apologize and talk about the salsa.<br /><br />I have made my own salsa since I was a wastrel of a teenager in Albuquerque, New Mexico who couldn't cook a lick. Even as my kitchen skills have improved over the years, my salsas have only occasionally risen above shrug-producing.<br /><br />A few weeks ago, however, while visiting one of my sisters in the tiny town of Boiling Springs, Pennsylvania, I was introduced to a real true connoisseure of good food, a scholar of history, and a mean blues harp player: Joe Baker. (You can check out his entertaining blog <a href="http://theeclecticbear.blogspot.com/">here</a>, where he posits on a wide variety of subjects). <br /><br />Joe treated us to some seriously good venison quesadillas. The salsa was addictive, and lucky for me (and now you), he relayed the recipe. I print it below in full in its original form. I've made it three times since, each time with different tomatoes and different combinations of peppers, and all of them have been great, if not as great as the original.<br /><br />A couple weeks ago, a Sunday brunch gave me the chance to share the salsa with friends, topping as it did a near-perfect batch of heuvos rancheros. I'll freely admit I'm getting further and further away from the old-school standby of simply beans, eggs, and a tortilla. These days I'm crock-potting the beans overnight in a combination of san marzano crushed tomatoes, beer, ancho pepper, cumin, garlic, and parsley. The potatoes are half-boiled, then fried in a bit of olive oil and a good dose of cumin and smoked paprika. Then I serve it all with poached eggs, slab bacon, fresh cilantro, guacamole, flour tortillas, chopped jalapeno, and a good sharp cheddar. I was already entering the upper reaches of Paradiso with my huevos rancheros. Now that I've added this salsa, I can hear Beatrice singing and the Holy Ghost settin' the breakfast table.<br /><br />Try it yourself, and see the light. And five million thanks to Joe Baker. I'll be making this salsa for years and years to come.<br /><br /><h1 style="margin: 0pt;"><span style="color: rgb(128, 0, 0);font-family:'Freestyle Script';" ><b><span style="font-size:6;">Joe’s Salsa</span></b></span></h1><p style="margin: 0pt;"><span style="font-family:'Times New Roman';"><span style="font-size:100%;"> </span></span></p><p style="margin: 0pt;"><span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:130%;">Ingredients:</span></b></span></p><p style="margin: 0pt 0pt 0pt 36pt;"><span style="color: rgb(128, 0, 0);font-family:Symbol;" ><span style="font-size:100%;">·</span></span> <span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;">1 whole chipotle or about a tablespoon of chipotle powder (KM's note: I used chipotle in adobo sauce, since it was all I had, but you're better off with a straight chipotle or the powder)<br /></span></b></span></p><p style="margin: 0pt 0pt 0pt 36pt;"><span style="color: rgb(128, 0, 0);font-family:Symbol;" ><span style="font-size:100%;">·</span></span> <span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;">1 whole ancho or about two tablespoons of ancho chili powder</span></b></span></p><p style="margin: 0pt 0pt 0pt 36pt;"><span style="color: rgb(128, 0, 0);font-family:Symbol;" ><span style="font-size:100%;">·</span></span> <span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;">½ teaspoon ground cumin or cumin seed</span></b></span></p><p style="margin: 0pt 0pt 0pt 36pt;"><span style="color: rgb(128, 0, 0);font-family:Symbol;" ><span style="font-size:100%;">·</span></span> <span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;">About a cup of fresh or frozen fresh cilantro</span></b></span></p><p style="margin: 0pt 0pt 0pt 36pt;"><span style="color: rgb(128, 0, 0);font-family:Symbol;" ><span style="font-size:100%;">·</span></span> <span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;">1 whole fresh jalapeno (or whatever number you like to make the salsa spicy, cayenne’s work OK too) (KM's note: I'm a sucker for habanero, and it tastes good with this too, if you don't overdo it).<br /></span></b></span></p><p style="margin: 0pt 0pt 0pt 36pt;"><span style="color: rgb(128, 0, 0);font-family:Symbol;" ><span style="font-size:100%;">·</span></span> <span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;">A teaspoon of sea salt</span></b></span></p><p style="margin: 0pt 0pt 0pt 36pt;"><span style="color: rgb(128, 0, 0);font-family:Symbol;" ><span style="font-size:100%;">·</span></span> <span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;">A heaping tablespoon (more or less) of brown sugar or honey</span></b></span></p><p style="margin: 0pt 0pt 0pt 36pt;"><span style="color: rgb(128, 0, 0);font-family:Symbol;" ><span style="font-size:100%;">·</span></span> <span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;">2 cloves of garlic</span></b></span></p><p style="margin: 0pt 0pt 0pt 36pt;"><span style="color: rgb(128, 0, 0);font-family:Symbol;" ><span style="font-size:100%;">·</span></span> <span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;">½ medium onion, diced<br /></span></b></span></p><span style="font-weight: bold;"> </span><span style="color: rgb(128, 0, 0);font-family:Symbol;" ><span style="font-size:100%;">·</span></span> <span style="font-weight: bold;"> </span><span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;">3 or 4 medium sized fresh, ripe home grown tomatoes or a large can of crushed tomatoes</span></b></span><p style="margin: 0pt;"><span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;"> </span></b></span></p><p style="margin: 0pt;"><span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;"><br /></span></b></span></p><p style="margin: 0pt;"><span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;">Add everything but the tomatoes to a food processor and blend them thoroughly, then add the tomatoes and blend again. You can also make this by hand. Soak the dried chilies in warm water, then chop them and everything else together in a large bowl. Store in the fridge. </span></b></span><span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;">Makes about a quart. </span></b></span><span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;">This salsa has no oil and is not cooked. The garlic will go rancid in about a week. If you freeze it, it will get watery</span></b></span><span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;"> (although it’s still good)</span></b></span><span style="color: rgb(128, 0, 0);font-family:Goudy;" ><b><span style="font-size:100%;">. I guess that means you should enjoy it within a week! JB</span></b></span></p>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8803842.post-2021692641696711922010-02-15T22:07:00.012-05:002010-02-28T21:04:01.644-05:00SASOU Chef Competition - 2008/2009<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFw7Z5eHxWjjFxmyoohIegC5aaWkXUQdbdLtEzEl7e__sVi0Au5A2MV9CV0QdyLWnIjwppqtbi2M6tMvIMLzh3TglUNy-Heu3pgFSkmoq39HktE8lDIfpWgZVXosPodgWszcbEQ/s1600-h/SASOU+Chef2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 238px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFw7Z5eHxWjjFxmyoohIegC5aaWkXUQdbdLtEzEl7e__sVi0Au5A2MV9CV0QdyLWnIjwppqtbi2M6tMvIMLzh3TglUNy-Heu3pgFSkmoq39HktE8lDIfpWgZVXosPodgWszcbEQ/s400/SASOU+Chef2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5438673301017079330" /></a><span class="Apple-style-span" style="color:#3366FF;"><div style="text-align: center;"><span class="Apple-style-span" style=" font-style: italic; font-size:x-small;">(apologies to Max Von Sydow)</span></div></span><div><br /></div><div>This was no ordinary cooking competition. <i>Iron</i> chef? Mere celebrity twaddle. <i>Top</i> chef? Sniveling amateurs. <div><br /></div><div>This, my friends, was S.A.S.O.U -- "Super Awesome Supreme Overlord of the Universe" Chef.</div><div><br /></div><div>The idea of having a cooking competition started with my friend Amy some time ago. Organizing eight busy schedules dragged the competition over a period of a year, and we haven't SASOU'ed recently, but it was great fun and there are some good pictures, so I thought it worthy of a post.<div><br /></div><div>A quick overview, then some photos: 8 friends, divided into four teams of two people each. Four separate episodes/meals. Each episode featured a different key ingredient. Each team was responsible for a different course - salad, appetizer, entree, dessert - and each course had the same common ingredient for that episode. The first dinner was based on the pear. The second, sweet potato. Third, ginger. Fourth, hazelnut. Dishes were judged and scored in various categories, including creative use of ingredient, presentation, and taste.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjReTzwQ_ELN_FD7HqaKHLrzwVPsnC4uYmqjRZAXn71SfO2-RRLOT5OoRoD8Xt2fRJmWf550Chg0_SSAPJxqJx-r8kgYyjziqm1AQ84jcGalSwIyKcb81CsY1JTgC37cZCWBSKJ0w/s400/Sweet+potato+salad.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5443300452780219986" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="font-size:small;"><i>A delicious appetizer based on sweet potatoes, with beets and pistachios</i></span></span></div><div><br /></div><div>The Prize: the winning team received a dinner at Nage, a great restaurant in D.C. (where our friend Glen Babcock happens to be the head chef), paid for by the other three teams. </div><div><br /></div><div>It was awful close (and of course, pretty subjective), but in the end, Kitchen Monkey and his fiancee pulled slightly ahead for the victory. I was endlessly impressed with what the other teams came up with. My team's best dish (I think) was our dessert: Triple-ginger Snap Cookies with Fresh Berries, Ginger Zabaglione, and Raspberry Sauce. Check it out. Thanks to Scott for the photos.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXz1hhwzcfTqbToKrIfws7hCC57zh8h0O_G9KOy44cp3Ga-rO2prUeT9x6IbrANLBQ4Ncm1Lsbn1VYc5qM7bBhLQanz21n9owJlofHXHjieD-_oU84ebDZJA8aZQVTgujJsFqjg/s400/zabaglione.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5443299930200926098" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div style="text-align: center; "><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=" ;font-size:small;"><i>Team Kitchen Monkey's Ginger Zabaglione dessert</i></span></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="font-size:small;"><i><br /></i></span></span></div></span></span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAJHA8qp6p2GxLdm9e1eOsZbr2c1IW0dzjCAjAvzXlUpfeK3OtWSjZ2Iqv8feVIaa7dcfChsI_Thl8vPWUN9As2MkgPm6vwful5M7UN2KFgLxga6xwGxX5Pj4ikUFvqjhKJGEAA/s400/cake.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5443300779291449538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div><div style="text-align: center; "><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=" ;font-size:small;"><i>A delectable hazelnut cake</i></span></span></div><div style="text-align: center; "><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="font-size:small;"><i><br /></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="font-size:small;"><i><br /></i></span></span></div></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirwgzilOhABS6xvC7ozYcIGX28cKkNklDdsZOAoW3GExM4Wq5zNvOjVIBtMeZXP3wkT3V0z_amB7rfkQtJfdkbetXeda2ei39-8Qk9r3x1JW1TPhYRU2IBpt_tMvczzYd71nKFKA/s400/Pear+Salads.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5443300696338216610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 379px; " /></span></div><div><div style="text-align: center; "><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=" ;font-size:small;"><i>A pear and goat cheese salad</i></span></span></div><div style="text-align: center; "><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="font-size:small;"><i><br /></i></span></span></div><div style="text-align: center; "><span class="Apple-style-span" style="color:#0000EE;"><i><br /></i></span></div><div style="text-align: center; "><span class="Apple-style-span" style="color:#0000EE;"><i><span class="Apple-style-span" style="font-style: normal; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKnywNAAPWUsKtrz-ntYtoejI8Fay0xO-3B8GaFnv2DAg85Wu4adL5rm25P3_Nck72qzcUlul5Jw1ivOG0ox_iFcOsl2iU9gjzmyFUi7YdFaZHkjt4OsOO4KNK8oa8SCmF7H0OEw/s400/sweet+potato+bisque.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5443302727859984994" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><i>Sweet Potato Bisque and Scorecard</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><i><br /></i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><i><br /></i></span></div></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhql0Oz97o0br4EUJHkfx5jzOgCyyVKihHUsrWp8JqwkSYSFhAAt3aHoZ5bYxAD4PNWYHu_VREtqS_RSpyZiWEhIYI5ShYdCnbHYjuKJdaR3oAPDkvBZfq_58inDXjs10qO_d8r9Q/s400/hazlenut+salad.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5443300562806095090" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 300px; " /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div style="text-align: center; "><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=" ;font-size:small;"><i>Team Kitchen Monkey's salad entry, with hazelnut-encrusted tuna tataki and </i></span></span></div><div style="text-align: center; "><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style=" ;font-size:small;"><i>goat-cheese-stuffed tortelloni made from hazelnut flour</i></span></span></div><div style="text-align: center; "><span class="Apple-style-span" style="color:#0000EE;"><i><br /></i></span></div><div style="text-align: center; "><span class="Apple-style-span" style="color:#0000EE;"><i><br /></i></span></div><div style="text-align: center; "><span class="Apple-style-span" style="color:#0000EE;"><i><span class="Apple-style-span" style="font-style: normal; -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQq6mBEAPxOEMtmjP5C5afop-pT6WrDkY-Gm3bY21B9tCFiwepZfrNPiWdosusUvZ4LQczaU8ucwkMfq6HUlHpEfBB-WBUpjtJR3HVV2FR22mM12PMjtB0lYKC11hY4_chhKgBg/s400/hazlenut+app.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5443302652643148850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 347px; height: 400px; " /></span></i></span></div><div style="text-align: center; "><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><div style="text-align: center; "><span class="Apple-style-span" style="color:#0000EE;"><i>A hazelnut-based mezze selection, including</i></span></div><div style="text-align: center; "><span class="Apple-style-span" style="color:#0000EE;"><i> excellent home-made pickles</i></span></div></span></span></div><div><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="font-size:small;"><i><br /></i></span></span></div></span></span></div></div></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-8803842.post-36031707799719803052010-02-11T13:25:00.004-05:002010-02-11T16:18:41.342-05:00Snowmageddon (and Creamed Eggs on Toast, a comfort breakfast))After almost a week of being snowed in, Kitchen Monkey's D.C. row-house is starting to feel more and more like the <a href="http://www.youtube.com/watch?v=NgMdz2fe0CY&feature=related" target="new">Overlook Hotel</a>. We have had some great fun in this surreal, once-in-a-lifetime storm, including homemade pizza and game night with various neighbors, and an epic game of snowball fight/capture the flag (documented by yours truly, <a href="http://www.youtube.com/watch?v=YszsOtk8ask" target="new">here</a>).<div><br /></div><div>Before moving on to the breakfast and the recipe, check out this time delay slideshow taken from the front window of our house, starting before the big storm and lasting until the next day. Pay particular attention to the tree (or bush?) across the street toward the left side as it sags with snow and then springs back up after the snow either fell off (or, more likely, was shaken off by the owner). You can also see berried branches in our yard begin to sag with snow in the frosty foreground.<br /><div style="text-align: center;"><br /></div><div style="text-align: center;width: 480px; "><embed type="application/x-shockwave-flash" wmode="transparent" src="http://w894.photobucket.com/pbwidget.swf?pbwurl=http://w894.photobucket.com/albums/ac150/ikura74/61a30dd1.pbw" height="360" width="480"></embed></div><div style="text-align: left;width: 480px; "><br /></div><div style="text-align: left;width: 480px; ">You can also check out a brief video <a href="http://www.youtube.com/watch?v=z3chdQu6OBo" target="new">here</a> of the same scene during the subsequent February 10 blizzard (dubbed "Snoverkill"). Now, onto the grub.</div><div style="text-align: left;width: 480px; "><br /></div><div style="text-align: left;width: 480px; ">Creamed eggs on toast has always been a comfort food for me, and was one of my favorite breakfasts when I was a kid. It's great for a wintry stay-in and takes only minutes to make. Most recipes I have seen call for hard-boiled and chopped eggs, but my mother always scrambled them, so that's how I do it. Sorry, no picture. In any event, it's nothing to write home about, aesthetically speaking.</div><div style="text-align: left;width: 480px; "><br /></div><div style="text-align: left;width: 480px; "><b><span class="Apple-style-span" style="font-size:large;">Creamed Eggs on Toast</span></b></div><div style="text-align: left;width: 480px; ">Serves two or three, depending on how hungry you are.</div><div style="text-align: left;width: 480px; "><ul><li>4 eggs, scrambled in a bit of butter (make the curds not too large, but not too small either)</li><li>1 1/2 cup milk</li><li>3 Tbsp. butter</li><li>3 Tbsp. AP flour</li><li>1 tsp. salt</li><li>4 to 6 pieces of toast</li></ul></div><div style="text-align: left;width: 480px; ">Scramble the eggs as mentioned above. Make toast.</div><div style="text-align: left;width: 480px; "><br /></div><div style="text-align: left;width: 480px; ">Melt the butter in a saucepan, then stir in the flour and salt, to make a roux. Slowly add the milk while stirring, until all milk is added and the sauce thickens. Add the scrambled eggs, a bit of pepper, some sweet paprika, and serve over toast. That's it.</div></div>Unknownnoreply@blogger.com2