We've come into a fair amount of cheese lately and have made a few quesadillas. This was a pretty basic one with some leftover asparagus soup. One of the most exciting parts of the quesadilla has been enjoying it with homemade yogurt. It is the perfect tangy alternative to other dips like sour cream.
- Quesadilla: Panchero's tortilla, jarlsberg, white onion, salsa verde, cholula
- Soup: Asparagus, chicken stock, cream
- Garnish: Radish, carrot, homemade yogurt
Quesadilla
Another quesadilla, but with more fillings.
- Quesadilla: Panchero's tortilla, various cheeses, white onion (raw and caramelized), strip loin trim, salsa verde, cholula
Chocolate and Peanut Butter Chip Cookies
Joy of Cooking provided the basis for this recipe, but it required additional salt.
Breakfast: Cafés Crèmes with Bread and Jam
A little breakfast that reminded me of France. The delicious pomegranate blueberry jam came from friends of ours.
Blended Blaiquiries
We acquired a coupon for $2 off ice, and even though we didn't really have room for it in our freezer, I insisted on buying some to make smoothies and drinks and so forth. Half fit in the freezer and half went into a cooler.
We've been enjoying daiquiries pretty frequently lately (made with cachaça--yum), and I found blackberries on sale so these were just your basic daiquiri + blackberries, blended with ice and then strained (the seeds make it rather unenjoyable).
- Lime juice, cachaça, simple syrup, blackberries, ice
Strip Tortas
- Hot: Caramelized onions, strip loin trim, potatoes, Penzey's northwoods seasoning, cumin
- Cold: Cabbage, yogurt, radish, salsa verde, cholula
Banana Ice Cream
I'm still loving how easy and delicious this is--not to mention how healthy it is as well.
- Blended frozen banana, port wine reduction, blueberries, PB chips
Strip Loin Helper
This was such a wonderfully homey, satisfying meal. Jeremy and I independently thought it looked like Hamburger Helper in the pan. It was also a bit like Beef Stroganoff. The taste was not completely different, but it was far more satisfying.
- Salad: Garden greens, rice wine vinegar, soy sauce, rapeseed oil
- Hot stuff: Fresh pasta (eggs, flour, salt), strip steak, salsa verde, yogurt, cumin
Schichimi Togarashi Steak with Tahini Salad
- Salad: Garden greens, tahini, soy sauce, sun-dried tomato Newman's Own dressing
- Steak: Schichimi Togarashi, strip steak
Shiitake Butter on Strip Steak
Basic steak with some tasty butter.
- Butter: Roasted garlic, shiitakes, lemon juice, chives, tarragon
Black and White Party
Jeremy cooking=delicious food. After we recently catered a gourmet meal, we have been wanting scallops and finally bought some for ourselves. Everything here is pretty simple in regards to ingredients, although the steak was blackened.
- Strip steak with blackening spice, scallops, maytag blue cheese, garden greens tossed in a light vinaigrette
Canapé Snack
Worth repeating.
- Multi-grain cracker, yogurt, salsa verde, port reduction
Snippets of a Gourmet Catering
We had the chance to plan and execute a meal for some master sommeliers and other important food and wine critics last week. We did a seven-course meal plus hors d'oeuvres and almost everything went very well--pretty amazing, especially since we had to do table service in addition to cooking.
I hoped to photograph everything, but it was too hectic. Here are the few photos I managed to snap:
- Shiitake Bread Pudding-Stuffed Quails with Enoki Mushrooms and Sumac Potatoes
- The quails in preparation
- Coffee Avocado Mousse
Ahi Appetizers
This is one of our favorite snacks, but ahi tuna can be expensive so we don't make it too frequently.
I was studying hard for my certified sommelier exam at the time (check out all of the books), and Jeremy surprised me with a plate full of these wonderful snacks.
- Multi-grain cracker (Breton is what we use), cream cheese, raw small dice ahi tuna, soy sauce, basil chiffonade
Chicken Thigh
Simply sautéed and served with some sauces and spicy cabbage.
- Cabbage: Spinach, cabbage, red wine, sambal oelek
- Garnish: Salsa verde yogurt, queso fresco
Return to Brioches Chinoises
Our attempts are bringing us much closer. Here I followed Maki's recipe for bao dough, which turned out much closer. I used half cake flour, half AP, but next time I'll use all cake flour. I even made some bunny buns! I've been wanting to do so for several years now--since I first saw that post.
In any case, we are getting pretty close, but I think it will take another try or two before we have it down. We also made some tasty hors d'oeuvres with the filling and yogurt on crackers (second image).
One other thing: we used cabbage leaves to steam the buns on, and the long, slow-steamed cabbage was one of the most delicious parts of this meal. All of the bitterness was gone and a lovely light sweetness dominated. We just sliced it and tossed it with some sambal oelek and rice wine vinegar.
- Filling: pork shoulder, shiitakes, dried shrimp, fish sauce, cabbage, sesame oil, leek, scallion, soy sauce, oyster sauce
- Dough: See here
- Dipping Sauce: Yogurt, 1000 island, ...?
Chicken Taco Bar
For another of my study nights, Jeremy cooked up these tacos. He is the best! I love tacos.
- Raw: Cabbage, lime, scallions,
- Other: Salsa verde, roasted jalapeños, homemade yogurt
- Filling: Chicken, onions, some sort of seasoning that neither of us can remember
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