Food on Quote

" Part of the secret to success in life is to eat what you like and let the food fight it out on the inside."- Mark Twain

Food on Quote

" As a child my family's menu consisted of two choices: take it or leave it. " Buddy Hackett

Finishing touches!

Tastefully Simple- Merlot Steak Sauce and an Old Vine Zinfindel 2006 Lodi, California

Sunday Supper

Grilled Ribeye with Rosemary Mashed Potatoes, Marinated Walla Walla Onions in Balsamic and Rosemary and Sauteed Green Beans with Crushed Garlic and Crispy Bacon Croutons!

Garre' Winery and Cafe

Terry and I choose a nice Chardonnay to have with lunch. Perfect with the Duck Confit and Penne in Cream Sauce. Yum.

David and Tracy's Couples Shower

Kahlua Pork, Asian Slaw, Steamed Rice, Lumpia, Hawaiian Sweet Rolls. Sangria and Rum Punch.

Fathers Day/ Birthday

Terry's B-day Steak and Potatoes with Fresh Herbs and Carmelized Maui Onions with Port

Grilled Salmon, Blue Lake Beans

Braised Lamb

From Sunday Supper SFC

Olive oil

1 bunch spring onions

3 stalks celery

2 TBS fresh rosemary 3 1/2 # lamb shanks

s&p to taste

1 cup dry white wine

3 cups chicken stock

1/2 tsp dried oregano

3/4 # fresh garbanzo beans or 1 1/2 3 fava beans

2 cloves garlic finely chopped

6 oz pea shoots.

Pour just enough olive oil to barely coat the bottom of a dutch oven or heavy bottomed pot on medium heat. Add the onion,celery and rosemary and saute until softened,stirring 5 to 8 minutes.

Season the shanks then, place them in the pot ; add the wine,stock and oregano. Bring to a simmer,cover and cook on low heat until the meat is tender ad falling of the bone, turning , about 2 hours.

Remove the shanks from the pot and cool enough to touch, remove all meat from the bone, skim the sauce of fat solids. Return the meat to sauce and add garlic, add the pea shoots( previously Blanched about 3 minutes) or alternate greens. Serve in shallow bowls over rice, Mashed potatoes, polenta or bread and salad.

Coterie note: Ask butcher to break the shank, this helps cook evenly .

Butterscotch and Apple Bread Pudding

Roasted Apples
3 Firm Granny Smith about 1 1/2 pounds
1 TBS Lemon juice
3 TBS Granulated sugar
2 TBS unsalted butter cut into thin slices
Roast Apples at 400 degrees for 20 minutes

Bread Pudding
2 TBS soft butter for coating baking dish
4 large eggs
4 large egg yolks
2 1/4 cups whole milk
2/3 cup granulated sugar
1 pinch kosher salt
1 cup heavy cream
1 tsp vanilla extract
3/4 tsp finely grated orange zest
1/2 tsp anise seeds
1/2 tsp ground cinnamon
1/4 tsp nutmeg
8 cups crust free cubed French bread
Roasted Apples
3 TBS powdered sugar

For the bread pudding preheat the oven to 350 degrees. Butter 9 inch pan. In a large bowl whisk the eggs and yolk and set aside. Pour the milk and cream and spices and Grand Mariner over the bread and let it absorb. Add eggs and apples, fold into the bread and cream.
Bake 50 minutes to an hour

Butterscotch Sauce
1 1/4 cups golden brown sugar
4 ounces butter 1 stick at room temp
1/2 cup + plus TBS of heavy cream
1/2 tsp finely grated orange zest
1 TBS Grand Mariner or Orange Juice
2 TBS juice from leftover from roasted apples