Went to Sweeny Todd last night.
Read this and heed my advice.
Instead of paying $75/seat for these tickets, go out to a nice dinner.
Drink wine with dinner. Lots of wine.
Sweet husband Tim and I normally enjoy the theatre. We've had season tickets to The Arnoff since it opened and to The Taft Theatre before that.
This is a very dark show. A barber gets out of prison and hooks up with a tarty pie maker in London. He slits the throats of his customers and she uses the body parts to spice up her meat pies.
Lovely concept.
Think Steven King on LSD, having a really bad trip and writing about it.
I tuned out ~ except when the train whistle blew, again, and again, and again, and again ~ in the second act. I've never complained about the noise at concerts or at the theatre.
Take ear plugs for the second act. The story line isn't the only thing that's painful. Your ears will hurt.
I was so bored, I was thinking up recipe names.
Here's a recipe using blood oranges.
Jumbo Shrimp Cocktail Marinated with Blood Oranges
modified from Epicurious
2c blood orange juice
1/2c lemon juice, fresh squeezed
1/2c ruby red grapefruit juice
4 large garlic cloves, minced
1/4t kosher salt
1t crushed red pepper
2 pounds jumbo shrimp, thawed, peeled, deveined
1 large red bell pepper, cored, diced
1 large yellow bell pepper, cored, diced
1c celery, diced
1 large red onion, diced
1/2c cilantro, chopped
2T flat leaf parsley, chopped
1/4c olive oil
lemon wedges
toasted pita wedges
Combine juices and 1/2 of the minced garlic in a medium saucepan over medium~high heat. Add salt and bring to boil. Reduce juice mixture to 1c of liquid. This should take about 15 minutes. Cool. Mix in crushed red pepper.
Combine shrimp, bell peppers, celery, onion, cilantro, parsley, olive oil and remaining garlic in large zip~lock bag. Toss with blood orange mixture and season with salt and pepper.
Seal bag and refrigerate at least 2 hours and up to 8 hours.
Wednesday, February 27, 2008
Tuesday, February 19, 2008
What a Party!
Sweet husband Tim's birthday was last week. He turned 52. A couple of years ago, I was afraid he would never see 52.
Sweet husband had a heart attack.
He's fine now.
But now I celebrate his birthday by having a big party every year. And, I'll continue celebrating his birthday every year. The alternative is too terrible to contemplate.
As you can probably guess, when I throw a party I cook for days! I planned the menu a couple of weeks ago, spent a day and a half shopping and three days cooking.
Here's Chris O'Brien WGRR 103.5FMhalf of the morning team of Married with Microphones trying to convince everyone he's the one responsible for everything on this table. Uh huh. According to Janeen, Chris's idea of haute cuisine is a birthday dinner at Cracker Barrel.
While I'm not one to typically twirl my own whisk (too much), the menu was pretty awesome.
Date Relish (this is sooooo good! The recipe is at the end of this post)
Dilled Caviar Dip (with my favorite Tobikko salmon roe)
Creamy Spicy Sun~Dried Tomato Spread
Crostini with Feta~Chili Spread (this is an awesome spread with roasted poblano and jalapeno peppers mixed with feta)
Three Onion Dip
Double Truffle Beef Tenderloin (we went through 9 pounds of beef!)
Roasted Tomato~Olive Bruschetta
Spicy Cashew Crunch with Ginger
Sweet and Spicy Roasted Pecans
Jumbo Marinated Shrimp with homemade spicy cocktail sauce
Black Truffle Pate and 5~Peppercorn Pate with cornichons and Dijon mustard
Nah Owlans Style Crab Dip
A 5~pound side of salmon fixed two ways: Roasted Sweet and Spicy Salmon and Roasted Sesame and Dill Salmon
Mediterranean Baklava with walnuts, cashews and pine nuts
Brownie bites with my world famous Kahlua dipping sauce
Mini Chocolate Brickle Cream Cakes
And libations. Lots and lots of libations.
Notice all of the champagne bottles in the sink next to Kristy and Ryan? That's because we ran out of space on the recycling counter and started piling bottles in the sink. Heaven forbid I actually carry the bottles downstairs during a party! The recycling guy who does our pick up on Mondays has to really wonder about us. There are weeks, like this party week, where I can easily have 3 cases of wine bottles out for recycle. And I can't even count that high for the beer bottles!
And, speaking of downstairs. The blackjack table was in full swing and Luigi was the big winner. At the end of the night he had at least five $5,000 chips.
But, when I went down to play a bit I hit 21 in the first 5 out of 6 hands. When you're lucky, you're lucky.
So to our wonderful friends, thank you.
Thank you for coming to our party.
Thank you for your love, friendship and support.
And save the date for Tim's next birthday party ~ Friday, February 13, 2009.
Date Relish
Adapted From: Sunday Suppers At Lucques, Suzanne Goin with Teri Gelber
Makes 8 appetizer servings
1/2c fresh dates
2T olive oil
2T lemon juice
2T Italian flat leaf parsley, chopped
2T cilantro, chopped
Kosher salt
Pit the dates and chop into small pieces. Toss the dates with the remaining ingrdients. Taste and adjust salt as needed.
Sweet husband had a heart attack.
He's fine now.
But now I celebrate his birthday by having a big party every year. And, I'll continue celebrating his birthday every year. The alternative is too terrible to contemplate.
As you can probably guess, when I throw a party I cook for days! I planned the menu a couple of weeks ago, spent a day and a half shopping and three days cooking.
Here's Chris O'Brien WGRR 103.5FMhalf of the morning team of Married with Microphones trying to convince everyone he's the one responsible for everything on this table. Uh huh. According to Janeen, Chris's idea of haute cuisine is a birthday dinner at Cracker Barrel.
While I'm not one to typically twirl my own whisk (too much), the menu was pretty awesome.
Date Relish (this is sooooo good! The recipe is at the end of this post)
Dilled Caviar Dip (with my favorite Tobikko salmon roe)
Creamy Spicy Sun~Dried Tomato Spread
Crostini with Feta~Chili Spread (this is an awesome spread with roasted poblano and jalapeno peppers mixed with feta)
Three Onion Dip
Double Truffle Beef Tenderloin (we went through 9 pounds of beef!)
Roasted Tomato~Olive Bruschetta
Spicy Cashew Crunch with Ginger
Sweet and Spicy Roasted Pecans
Jumbo Marinated Shrimp with homemade spicy cocktail sauce
Black Truffle Pate and 5~Peppercorn Pate with cornichons and Dijon mustard
Nah Owlans Style Crab Dip
A 5~pound side of salmon fixed two ways: Roasted Sweet and Spicy Salmon and Roasted Sesame and Dill Salmon
Mediterranean Baklava with walnuts, cashews and pine nuts
Brownie bites with my world famous Kahlua dipping sauce
Mini Chocolate Brickle Cream Cakes
And libations. Lots and lots of libations.
Notice all of the champagne bottles in the sink next to Kristy and Ryan? That's because we ran out of space on the recycling counter and started piling bottles in the sink. Heaven forbid I actually carry the bottles downstairs during a party! The recycling guy who does our pick up on Mondays has to really wonder about us. There are weeks, like this party week, where I can easily have 3 cases of wine bottles out for recycle. And I can't even count that high for the beer bottles!
And, speaking of downstairs. The blackjack table was in full swing and Luigi was the big winner. At the end of the night he had at least five $5,000 chips.
But, when I went down to play a bit I hit 21 in the first 5 out of 6 hands. When you're lucky, you're lucky.
So to our wonderful friends, thank you.
Thank you for coming to our party.
Thank you for your love, friendship and support.
And save the date for Tim's next birthday party ~ Friday, February 13, 2009.
Date Relish
Adapted From: Sunday Suppers At Lucques, Suzanne Goin with Teri Gelber
Makes 8 appetizer servings
1/2c fresh dates
2T olive oil
2T lemon juice
2T Italian flat leaf parsley, chopped
2T cilantro, chopped
Kosher salt
Pit the dates and chop into small pieces. Toss the dates with the remaining ingrdients. Taste and adjust salt as needed.
Tuesday, February 12, 2008
Beware of the Lemon Slice
Ouch! This one is gonna hurt! If:
In order to be a Certified Personal Chef, I've had to pass the national Serv-Safe exam which is a national exam testing for food handling, food storage and food safety.
Bottom line.
Wash everything!
Lemons, limes, bananas, oranges, peaches, onions, shallots, potatoes.
You get the idea.
I cook a lot.
Every day.
All day.
I wash everything.
Everything.
You have ever been served water with lemon in a restaurant;Watch this short video.
Or, your Chivas on the rocks is served with a double wedge of lemon and a twist is run around the rim of the glass;
Or, you like fresh lemon with your tilapia dinner;
Or, lemon slices are served with anything you order in a restaurant:
In order to be a Certified Personal Chef, I've had to pass the national Serv-Safe exam which is a national exam testing for food handling, food storage and food safety.
Bottom line.
Wash everything!
Lemons, limes, bananas, oranges, peaches, onions, shallots, potatoes.
You get the idea.
I cook a lot.
Every day.
All day.
I wash everything.
Everything.
Thursday, February 7, 2008
I Don't Care
Clients!
Gotta love them, gotta love them.
Yes, I know. Clients are the reason, the only reason, I'm in business. And Thank Bacchus for my clients! My Personal Chef clients are absolutely amazing. I love working for them ~ most of them don't even want to see a menu anymore ~ that's how much they trust me.
And then there are the party clients.
Sometimes they are a Personal Chef client who wants a party ~ appetizer, buffet, holiday, whatever. They know me. They trust me. When I tell them they're going to love IT ~ whatever IT is ~ they trust me. And they do love it.
Some party clients feel the need to micro~manage everything. I totally understand that as I micro~manage everything myself. Just ask Sweet Husband Tim.
Micro~manage mama, that's me.
The micro~manage clients are easy. You know they're going to second guess everything you suggest. That's OK. I always have Plan B. Or, at least if it's early enough in the day, I can make up Plan B.
Need to see the flatware again? No problem. Don't like the feel of the knife? No problem. Here are three more options to look at.
Need to change the menu 37 times the week before the party? No problem. And, chances are, you can change the menu a couple of days before the party. I've ordered 10 pounds of beef tenderloin for your event and two days before the party you and decide that you want lamb chops? No problem. Chances are, you'll have an upcharge from beef to lamb ~ but most likely you've done this to other party planners in the past and understand the upcharge.
Decide the day before your event you want me to provide the tables, linens, fine china, flatware, red and white wine glasses and everything else? No problem. Stress is my middle name.
But.
The I Don't Care Client will drive me to Bacchus's arms in a heartbeat.
But, after talking with her the last few days I truly understand.
Three sick children ~ all under the age of 6. Sick dog. Husband traveling. Crazy busy work and volunteer schedule. Party scheduled for Saturday night.
I'd be the same way.
But when I get home very late Saturday night, I'm going to visit Bacchus. He won't care.
Gotta love them, gotta love them.
Yes, I know. Clients are the reason, the only reason, I'm in business. And Thank Bacchus for my clients! My Personal Chef clients are absolutely amazing. I love working for them ~ most of them don't even want to see a menu anymore ~ that's how much they trust me.
And then there are the party clients.
Sometimes they are a Personal Chef client who wants a party ~ appetizer, buffet, holiday, whatever. They know me. They trust me. When I tell them they're going to love IT ~ whatever IT is ~ they trust me. And they do love it.
Some party clients feel the need to micro~manage everything. I totally understand that as I micro~manage everything myself. Just ask Sweet Husband Tim.
Micro~manage mama, that's me.
The micro~manage clients are easy. You know they're going to second guess everything you suggest. That's OK. I always have Plan B. Or, at least if it's early enough in the day, I can make up Plan B.
Need to see the flatware again? No problem. Don't like the feel of the knife? No problem. Here are three more options to look at.
Need to change the menu 37 times the week before the party? No problem. And, chances are, you can change the menu a couple of days before the party. I've ordered 10 pounds of beef tenderloin for your event and two days before the party you and decide that you want lamb chops? No problem. Chances are, you'll have an upcharge from beef to lamb ~ but most likely you've done this to other party planners in the past and understand the upcharge.
Decide the day before your event you want me to provide the tables, linens, fine china, flatware, red and white wine glasses and everything else? No problem. Stress is my middle name.
But.
The I Don't Care Client will drive me to Bacchus's arms in a heartbeat.
No, I'm not joking. I have an I Don't Care client party this Saturday night.Would you like beef tenderloin, roasted salmon or a seafood raw bar for your event?
I don't care.
What type of event would you like? A heavy appy party, a sit~down plated dinner or a buffet?
I don't care.
Would you like to use fine china, your own everyday plates or plastic plates for your event?
I don't care.
But, after talking with her the last few days I truly understand.
Three sick children ~ all under the age of 6. Sick dog. Husband traveling. Crazy busy work and volunteer schedule. Party scheduled for Saturday night.
I'd be the same way.
I'm having 26 people over in two days. Feed them and make them happy.I can do it.
But when I get home very late Saturday night, I'm going to visit Bacchus. He won't care.
Monday, January 14, 2008
Lesson Learned. Drink Green Tea Martinis!
Well. Sweet husband and I went out Friday evening with the Kristy~Ryan and Tom~Vicki duos. We went to Soho, a wonderful sushi restaurant and home of Ian's world~famous Green Tea Martini. As you can probably imagine, we had several cocktails at the bar before dinner.
So we sit down to dinner and Ian brings 4 sake bombs. For the uninitiated, a sake bomb is a tall beer in a glass placed on a tray. On top of the beer glass are two chopsticks. A double shot glass full of sake is then balanced on the chopsticks. Sound complicated? Wait. It gets even better.
Sake bombs are mostly a guy thing. You pound on the table twice with your fists chanting "Sake, Sake" and then the third time you pound on the tray chanting "Bomb." Sake~Sake~Bomb! In theory, the sake glass drops straight down into the beer and you down it in one long swallow.
In theory.
The three manly~men at the table all had sake bombs. Lightweight (both in ability to hold alcohol as well as on the scale) Kristy decided she had to have one with the guys. Ian delivered said sake bombs ~ along with a large Chinese beer for the first person to down the bomb ~ and everyone went through the ritual.
One small problem.
When you pound "Sake~Sake~Bomb!" on a dining table versus the bar, the table tends to move. And move it did. Sake bombs, water glasses and all formerly glass~encased liquid went everywhere!
Lesson learned. Drink Green Tea Martinis!
Green Tea Martini Recipe
4 parts Citron vodka ~ either Stoli or Grey Goose
1 part Zen Green Tea Liqueur
1 lime wedge
1 splash pineapple juice
Fill shaker full of crushed ice. Add all ingredients, squeeze in lime juice. Mix well. Strain into chilled martini glass. Garnish with lime wedge.
Enjoy ~ I certainly did!
So we sit down to dinner and Ian brings 4 sake bombs. For the uninitiated, a sake bomb is a tall beer in a glass placed on a tray. On top of the beer glass are two chopsticks. A double shot glass full of sake is then balanced on the chopsticks. Sound complicated? Wait. It gets even better.
Sake bombs are mostly a guy thing. You pound on the table twice with your fists chanting "Sake, Sake" and then the third time you pound on the tray chanting "Bomb." Sake~Sake~Bomb! In theory, the sake glass drops straight down into the beer and you down it in one long swallow.
In theory.
The three manly~men at the table all had sake bombs. Lightweight (both in ability to hold alcohol as well as on the scale) Kristy decided she had to have one with the guys. Ian delivered said sake bombs ~ along with a large Chinese beer for the first person to down the bomb ~ and everyone went through the ritual.
One small problem.
When you pound "Sake~Sake~Bomb!" on a dining table versus the bar, the table tends to move. And move it did. Sake bombs, water glasses and all formerly glass~encased liquid went everywhere!
Lesson learned. Drink Green Tea Martinis!
Green Tea Martini Recipe
4 parts Citron vodka ~ either Stoli or Grey Goose
1 part Zen Green Tea Liqueur
1 lime wedge
1 splash pineapple juice
Fill shaker full of crushed ice. Add all ingredients, squeeze in lime juice. Mix well. Strain into chilled martini glass. Garnish with lime wedge.
Enjoy ~ I certainly did!
Wednesday, January 9, 2008
I Just LOVE to Cook!
Ah geez ~ the day can only get better.
Ah geez. The day can only get better.
Hi, this is Debbie.Huh?
Hi! I think I want to be a Personal Chef and I was hoping you'd let me work with you for a couple of weeks to see if this is what I want to do!
I'm confused. Are you a new Personal Chef in the Cincinnati area?I feel a massive headache coming on.
Nope! I work full time but I want to change my job and I just LOVE to cook and I thought that being a Personal Chef would be fun!
Have you joined any Personal Chef association or do you have any training?If she ends one more sentence with an exclamation point I'm going to SCREAM!
Nope! I just LOVE to cook and I thought that being a Personal Chef would be fun!
Were you referred to me by another Personal Chef in Cincinnati or somewhere else? Or have you signed up for the Personal Chef course at Cincinnati State?Yeah, yeah I get it. You want me to let a complete stranger follow me around for two weeks, learn everything from me, allow you into my client's homes ~ by the way, did I mention that I don't know you from Eve ~ and, then you decide if you want to be a Personal Chef or not?
Nope! I just LOVE to cook....
Sure I can use the help. I leave my home around 6:30 every morning and some of my equipment bins weigh 30 pounds or so. You can meet me tomorrow morning at 6:30 sharp in front of my house. We'll go to bigg's first to get groceries, then we'll go to Luigi's for our meat and chicken. After that, we'll stop at Findlay Market for seafood and make a quick stop at Dean's Mediterranean Market and then we'll get to my client's home around 9:15 or so. You can unload the Yummy~mobile, unpack all of the equipment and mis en place the recipes. Once we're done, you can hand wash all of my equipment, repack said equipment, sanitize the kitchen, sweep the kitchen floor, take out the trash ~ did I mention it's supposed to rain tomorrow ~ repack the Yummy~mobile and then we'll head back to my place. We should get back around 3:00 or so. How's that sound?Pounding in blood vessels around my brain, black migraine spots in my eyes.
But I have to work all day tomorrow! Can we do it on Saturday? I'm off on Saturday!
No. But I'll tell you what. After you join a Personal Chef association or register for Personal Chef training at Cincinnati State, call me and we'll find a time so that you can see if this works for you.Click.
Ah geez. The day can only get better.
Wednesday, January 2, 2008
Appy Party at Chez Yummy~issimo!
As a Certified Personal Chef and owner of Yummy~issimo! I don't have a lot of free weekend time so when I found myself taking the week off between Christmas and New Years, I decided to have a small party at Chez Spangler. Those of you who know me know that I don't do decorations. But this year, the decorating demon came over me.
Demonly decorate I did. The fireplace, the chandelier, the antique peer mirror, poinsettias and bows everywhere. It looked great before the holidays. Now I'm waiting for the crazy cleaning clown to show up.
So, party at Chez Spangler. It was just a small one with Tom and Vic, Robyn and Brad (and their super friends Nanc and Rob) and Judy and Alan. Kristy and Ryan were supposed to be there, but he got really sick. The party was in part a thank you for the amazing meal that Ryan cooked for us last month. Now, I'll have to have another party ~ maybe he wanted to approve the menu in advance? The only thing that would have made the party better is if the Kristy~Ryan and Beth~Kenny duos had been in attendance. But Robyn and Vic had a great time together!
The appy menu:
Double truffle beef tenderloin
Crab and shrimp double stuffed eggs
Caviar and dill dip
Spicy sun~dried tomato dip
Antipasto with Parmesan~artichoke dressing
Homemade pate with Calvados and currants
Mini Greek pizzas with lamb and pesto
Cheese, cheese, cheese
Sweet husband ~ who doesn't cook and still needs instruction before approaching the oven ~ suggested the beef was too rare. I didn't know there was such a thing! I think he was in the minority as the 3~pound tenderloin was gone in a flash.
Oh crap! I'll have to ask Bacchus which libation is appropriate for taking all of the decorating demon crap down.
Demonly decorate I did. The fireplace, the chandelier, the antique peer mirror, poinsettias and bows everywhere. It looked great before the holidays. Now I'm waiting for the crazy cleaning clown to show up.
So, party at Chez Spangler. It was just a small one with Tom and Vic, Robyn and Brad (and their super friends Nanc and Rob) and Judy and Alan. Kristy and Ryan were supposed to be there, but he got really sick. The party was in part a thank you for the amazing meal that Ryan cooked for us last month. Now, I'll have to have another party ~ maybe he wanted to approve the menu in advance? The only thing that would have made the party better is if the Kristy~Ryan and Beth~Kenny duos had been in attendance. But Robyn and Vic had a great time together!
The appy menu:
Double truffle beef tenderloin
Crab and shrimp double stuffed eggs
Caviar and dill dip
Spicy sun~dried tomato dip
Antipasto with Parmesan~artichoke dressing
Homemade pate with Calvados and currants
Mini Greek pizzas with lamb and pesto
Cheese, cheese, cheese
Sweet husband ~ who doesn't cook and still needs instruction before approaching the oven ~ suggested the beef was too rare. I didn't know there was such a thing! I think he was in the minority as the 3~pound tenderloin was gone in a flash.
Oh crap! I'll have to ask Bacchus which libation is appropriate for taking all of the decorating demon crap down.
Tuesday, December 25, 2007
Yummy~issimo: My Recipe for Double Truffle Beef Tenderloin
Well, Christmas is almost over and, as always, I have mixed feelings about it. On one hand, the right one, my hands hurt from double duty chopping and whisking. But on the other hand, the left one, I wish we could keep the feeling of peace and kindness that seems to be in abundance this time of year.
So I arrived at the Cristo's beautiful home yesterday morning, pots and pans in tow and enough bags of food to feed an army. Santa Adam was waiting for me, singing hat, blinking red nose and Christmas jammies.
First things first. Adam makes the most incredible cappuccino of all time. Move over Starbucks. His double cappuccino, double foam and extra cinnamon is a work of art. After my shot of caffeine, I'm ready to cook.
The entire family was going to be at dinner as well as several friends for the pre~dinner cocktail party. The food had to be magnificent. The appys:
They didn't want the typical Christmas dinner fare of beef tenderloin, lamb or ham. No seafood either. That left chicken. For dinner:
Speaking of sweet husband, he really got into the Christmas spirit this year!
Sweet husband is really excited about his Christmas present this year. I bought a 42" HD flat screen plasma TV with DVR. It's going to be installed in the wall over the fireplace on Thursday. For the last 20 years I've fought the idea of a TV in the family room but I guess this year he can watch the Bowl games in front of the fire.
This is the first year that we could actually have a Christmas dinner together and we invited his sister, Judy, and her husband, Alan, to join us. After cooking for everyone and her sister this month, it was really nice to be at home in my comfy clothes in my kitchen cooking dinner for the people I love.
Double Truffle Beef Tenderloin
4 pound beef tenderloin, trimmed and tied
2t Truffle salt
1t fresh cracked black pepper
White truffle oil for drizzling
Remove beef tenderloin from refrigerator at least 3 hours prior to cooking. Sprinkle with truffle salt and cracked pepper. Wrap tightly in plastic wrap and allow to come to room temperature.
Preheat oven to 475. Unwrap tenderloin and roast 30~35 minutes. Remove from oven when internal temperature reaches 135. Tent loosely with foil and allow to rest at least 30 minutes and up to one hour. Slice and drizzle with white truffle oil. Yummy~issimo!
Merry Christmas. May 2008 be filled with peace, love, happiness, good food and great wine!
So I arrived at the Cristo's beautiful home yesterday morning, pots and pans in tow and enough bags of food to feed an army. Santa Adam was waiting for me, singing hat, blinking red nose and Christmas jammies.
First things first. Adam makes the most incredible cappuccino of all time. Move over Starbucks. His double cappuccino, double foam and extra cinnamon is a work of art. After my shot of caffeine, I'm ready to cook.
The entire family was going to be at dinner as well as several friends for the pre~dinner cocktail party. The food had to be magnificent. The appys:
Marinated Jumbo Shrimp Cocktail with Dill and Garlic AioliWith two vegetarians in the dinner group, I always need a WOW salad. A few days ago I was fooling around with some pomegranates and decided to make a pomegranate vinegar. This stuff is absolutely incredible! Look for the pomegranate vinegar and my soon~to~be world famous Pomegranate and Shallot Vinaigrette Salad Dressing under the Yummy~issimo! label sometime in the near future.
Smoked Salmon Red Pepper Dip with assorted crackers
Stuffed and Baked Baby Bellas
Prosciutto and Gruyere Pastry Pinwheels
They didn't want the typical Christmas dinner fare of beef tenderloin, lamb or ham. No seafood either. That left chicken. For dinner:
Microgreens Salad with Baby Oranges with Pomegranate and Shallot VinaigretteWith sweet husband Tim helping in the clean up, I was home in front of the fire with a glass of wine by 8:30.
Chicken Breasts Stuffed with Artichokes and Herbed Goat Cheese
Couscous and Spicy Mango Stuffed Chicken Breasts
Roasted Butternut Squash with Caramelized Shallots, Sage and Balsamic
Risotto with Parmesan, Sun~Dried Tomatoes and Baby Peas
Double Cheese Spinach Gratin
Speaking of sweet husband, he really got into the Christmas spirit this year!
Sweet husband is really excited about his Christmas present this year. I bought a 42" HD flat screen plasma TV with DVR. It's going to be installed in the wall over the fireplace on Thursday. For the last 20 years I've fought the idea of a TV in the family room but I guess this year he can watch the Bowl games in front of the fire.
This is the first year that we could actually have a Christmas dinner together and we invited his sister, Judy, and her husband, Alan, to join us. After cooking for everyone and her sister this month, it was really nice to be at home in my comfy clothes in my kitchen cooking dinner for the people I love.
Double Truffle Beef Tenderloin
4 pound beef tenderloin, trimmed and tied
2t Truffle salt
1t fresh cracked black pepper
White truffle oil for drizzling
Remove beef tenderloin from refrigerator at least 3 hours prior to cooking. Sprinkle with truffle salt and cracked pepper. Wrap tightly in plastic wrap and allow to come to room temperature.
Preheat oven to 475. Unwrap tenderloin and roast 30~35 minutes. Remove from oven when internal temperature reaches 135. Tent loosely with foil and allow to rest at least 30 minutes and up to one hour. Slice and drizzle with white truffle oil. Yummy~issimo!
Merry Christmas. May 2008 be filled with peace, love, happiness, good food and great wine!
Thursday, December 20, 2007
It Was One of Us!
So yesterday's Horoscope for Virgos was a bit ominous:
Horoscopes are like fortune cookies ~ fun to read but I'm not going to bet my life's savings (such as they are) on my "lucky" numbers.
And, then the phone rings.
Ryan, is that you?
I looked around the kitchen. Nobody behind the kitchen island with a hidden camera. Nobody in another room laughing as they hang up their cell phone.
Are you sure I'm not being punk'd?
Russ, is that you?
Nope. Unfortunately the answer was obvious.
It was one of us.
An overworked, stressed~out person in charge of the family holiday, gifts and food who works more than full time, has no personal time and is expected to pull miracles out of the skillet for Christmas.
Good luck, my dear. When you reach my age, you realize you can't do it all.
But with the grace of Bacchus, you won't care!
You've got a whodunit on your hands. There are several suspects, but don't jump to conclusions until you do some thorough investigating. The answer isn't so obvious.Ooohhhh.
Horoscopes are like fortune cookies ~ fun to read but I'm not going to bet my life's savings (such as they are) on my "lucky" numbers.
And, then the phone rings.
No salutation. Never a good start to the conversation.Hi, this is Debbie.
I need you to cook for Christmas Eve dinner and Christmas Day brunch. There will be 8 for dinner and 14 for Brunch. I want beef tenderloin, potatoes, yada, yada, yada. For Christmas Day I want yada, yada, yada.By now I've gone into a self~induced coma.
Uh, ma'am, do you realize that Christmas Eve is only four days away?Am I on Candid Camera or am I being punk'd by one of my friends?
Of course I know that! That's why I'm calling you. Do you think I can do all this by myself?
Ryan, is that you?
Uh, ma'am. I'm sorry but I've been booked for Christmas Eve and Christmas Day since August. Unfortunately, there's no way I can squeeze you in.Yeah, in addition to keeping all of their calendars, I can guarantee that they would love to spend 8~10 hours planning, shopping and cooking as well as losing money as the cost of goods for the Christmas Eve dinner will probably be close to the total amount you're willing to pay.
Is there another Personal Chef who can do it?
Well, you can call the other Personal Chefs in town, but I have to tell you that this close to Christmas I have to believe they're all booked.The whodunit it obvious and I'm not dooin it.
WELL, I CERTAINLY HOPE THEY ARE MORE HELPFUL THAN YOU'VE BEEN!
I looked around the kitchen. Nobody behind the kitchen island with a hidden camera. Nobody in another room laughing as they hang up their cell phone.
Are you sure I'm not being punk'd?
Russ, is that you?
Nope. Unfortunately the answer was obvious.
It was one of us.
An overworked, stressed~out person in charge of the family holiday, gifts and food who works more than full time, has no personal time and is expected to pull miracles out of the skillet for Christmas.
Good luck, my dear. When you reach my age, you realize you can't do it all.
But with the grace of Bacchus, you won't care!
Thursday, December 13, 2007
Green Tea Martinis at Lunch
So I attended sweet husband Tim's office holiday party today.
You know the routine.
The entire office, including spouses, shows up at the restaurant for lunch. They stick us in a private room far away from normal people. Silly hats, Secret Santa gag gifts, Christmas muzak on the sound system.
In years past there have been a large selection of soft drinks for our dining pleasure.
This year, party central was at Soho. Soho Japanese Bistro is a great sushi restaurant where I just happen to know the bartender, Ian. Well, you'd know Ian too if you'd spent as much time there as I have in the last couple of years.
So, sweet husband is having a Dr. Pepper with his steak and shrimp and I get all wild and crazy and order a Green Tea Martini. Ian makes a kickbutt Green Tea Martini.
Sweet husband is ready to hide under the table.
Green Tea Martini disappeared entirely too quickly for polite company.
Sweet husband's feet are barely visible under the tablecloth.
So the server comes around seeing who else needed soda refills. Not me.
Ian walks in ~ of course I'm sitting as far away from the door as possible and he has to pass by every one of the firm's Partners to get to me ~ proudly offering me his holiday gift of another Green Tea Martini.
I just couldn't hurt his feelings.
Well, green is the color of the season. And Green Tea is really really good for you.
You know the routine.
The entire office, including spouses, shows up at the restaurant for lunch. They stick us in a private room far away from normal people. Silly hats, Secret Santa gag gifts, Christmas muzak on the sound system.
In years past there have been a large selection of soft drinks for our dining pleasure.
This year, party central was at Soho. Soho Japanese Bistro is a great sushi restaurant where I just happen to know the bartender, Ian. Well, you'd know Ian too if you'd spent as much time there as I have in the last couple of years.
So, sweet husband is having a Dr. Pepper with his steak and shrimp and I get all wild and crazy and order a Green Tea Martini. Ian makes a kickbutt Green Tea Martini.
Sweet husband is ready to hide under the table.
Green Tea Martini disappeared entirely too quickly for polite company.
Sweet husband's feet are barely visible under the tablecloth.
So the server comes around seeing who else needed soda refills. Not me.
Ian walks in ~ of course I'm sitting as far away from the door as possible and he has to pass by every one of the firm's Partners to get to me ~ proudly offering me his holiday gift of another Green Tea Martini.
I just couldn't hurt his feelings.
Well, green is the color of the season. And Green Tea is really really good for you.
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