Thursday, December 20, 2012
A pierogi is a dumpling of sorts. The pastry crust is made with sour cream, and it usually is filled with mashed potatoes and cheese, or onions, or sauerkraut. We have a restaurant here in Phoenix -- Pittsburgh Willy's -- that makes homemade pierogi each week. Alas, I forgot to run over there before the holidays, so the frozen Mrs. T's will have to do.
Barb's Pierogi Soup
1 link polish sausage, cut in half then cut into 1/2 inch pieces
one onion, sliced
3 T. butter
2 qt. chicken stock
1 t. caraway seed
one can sauerkraut, drained, rinsed and squeezed
one box Mrs. T's pierogies
1 c. sour cream
In a skillet, saute the sausage in a bit of vegetable oil until browned. Remove from pan and drain on paper towels. Wipe out skillet. Melt 1 T. butter in the skillet and saute the onion, sprinkled with a bit of salt, over low heat until caramelized, about 20 minutes, stirring often. In a large Dutch oven or Crock-Pot, get the chicken stock simmering. Add in the sausage, sauerkraut, caraway seed and onions when they are done. Wipe out the skillet again, and melt 2 T. butter and saute pierogi according to package instructions, about 8 minutes (I also add about 1 T. water, and cover pierogi for about half of that cooking time to steam and brown). To serve, put 2 pierogi in bowl, ladle soup over, serve with a dollop of sour cream.
Thursday, November 29, 2012
Monday, November 19, 2012
|courtesy of usapears.org|
For those of you planning out holiday menus, here's an easy but elegant idea for dessert -- Caramelized Pears with Hazelnuts. They serve it up with a scoop of vanilla ice cream, but we also thought it could be an interesting appetizer served alongside a dollop of goat cheese.
Thursday, November 15, 2012
As we head into the holiday season filled with home entertaining, we thought we’d use this week’s Thirsty Thursday column to highlight a fun “fall-themed” cocktail you might consider serving as part of your Thanksgiving celebration. The recipe was developed by Sandra Lee and is featured on Foodnetwork.com.
- 2 shots Irish cream liqueur
- 1 shot brandy
- 1/2 shot cinnamon schnapps
- 1 teaspoon maple syrup
- Cinnamon stick, for garnish
DirectionsPlace all ingredients in a cocktail shaker with ice. Shake and strain into a martini glass. Garnish with cinnamon stick
Thursday, October 18, 2012
The month of October affords us an opportunity to focus increased attention on the challenge of breast cancer and finding a cure. So, in honor of all those who are battling this insidious illness now, those who have survived and those who lost their battle, and finally, those who will be diagnosed in the future, we’re devoting this Thirsty Thursday to drinking pink.
- Rosé wine – Don’t feel like you have to drink white zinfandel (not that there’s anything wrong with that) to drink pink. Today’s rosé wines are not the saccharinely sweet versions of years past. For great dry and fruity taste, usually at inexpensive prices, try a Spanish rose (rosado) made from the Grenache grape.
Barb also swears by La Ferme Julien, a rose from Rhone Valley Vineyards available at Trader Joes for a very modest price.
- Pink Tickle – I first had this tasty cocktail at Table Three, a restaurant in West St. Louis County. Just mix 2/3 champagne with 1/3 X-Rated Fusion Liquor and you’ve got a fabulously pink and tasty concoction!
- Pink Squirrel – Flash back to our parents’ cocktail generation! The pink squirrel is a frozen cocktail made of equal parts of Crème de Noyaux, Crème de Cacao, and half and half. Blend with ice and serve. Yum!
- Cosmopolitan – While not technically true pink, we think this one is close enough and it tastes good.
Thursday, October 4, 2012
|courtesy of Zach Fowle|
For most of us, October brings a cool breeze, leaves changing, and thoughts of Oktoberfest gatherings and Halloween. For me? Pumpkin Beer.
I started drinking pumpkin beer back in September in my attempt to feel "fallish" as it's rather challenging to feel that way here in Phoenix when it's still 103 degrees.
Back when I was in St. Louis last month I tried Schlafly Pumpkin Ale.
Thursday, September 27, 2012
- 1 1/2 ounces cucumber-infused vodka
- 1/2 ounce ginger syrup
- 2 lime wedges
- A few slices of cucumber
- Seltzer water, to taste
- Fill a rocks glass 3/4 of the way with ice. Over ice, pour vodka, ginger syrup, lime wedges and cucumber. Stir with a large spoon. Fill the glass the rest of the way up with seltzer.
Thursday, September 13, 2012
Friday, August 31, 2012
Mario Batali’s Melon Carpaccio
1 Cantaloupe or Honeydew Melon (thinly sliced)
1/4 pound Spicy Salami (julienned)
1/4 cup Parmigiano Reggiano (shaved with a vegetable peeler)
2 tablespoons Extra Virgin Olive Oil
2 cups Arugula
Thinly slice the melon and arrange on serving plate. (We used a cheese slicer to make the thin cantaloupe slices.) Sprinkle the salami & cheese over the melon. Artfully arrange the arugula on top. Finish with lime juice, olive oil and freshly cracked pepper. (You’ll note in our photo that we placed the cheese on the top instead).
Thursday, August 30, 2012
This particular night, mixologists Kris and Tara, prepared for us three drinks we selected from an extensive list of 27 options -- this particular night's rotation of choices. First up, was the Shell Shock, which tasted fabulously similar to the Pusser's Painkillers we wrote about last week. This version was a concoction of rum, vanilla ice cream, pineapple juice, the coconut milk from the fresh coconut our drink was served in, all topped with a sprinkle of nutmeg.
Next up, the Black Blazer. Prepared table-side, this flaming combination of Jameson Irish whiskey, Blackmaker root beer liqueur, Stroh black strap molasses high-proof rum, maple syrup, topped with whipped cream and toasted orange peel, packed quite a wallop. And, yes, before you exclaim that we ordered another drink, please note that there were three of us in attendance.
Our third, and final selection, was the La Flama Blanca, another table-side flaming creation (we like fire), this time with Patron XO Cafe, Stroh black strap molasses high proof rum, espresso, grated Mexican chocolate, and whipped cream on the top. Similar in some respects to the Black Blazer, but it evoked a completely different flavor profile.
Among the other concoctions we spotted in the club, were paint can punch (literally served in a paint can), and dry ice charged drinks that brought to mind a witch's brew.
Speakeasies are a hot new trend, with establishments like this popping up in cities across the country. These aren't the old-fashioned speakeasies where you could get yourself a tumbler full of moonshine. Back in the day, bartenders were forced to try to find innovative ways to hide the awful taste of the hooch. Today, these modern speakeasies are the dens of creative mixologists who are taking old-fashioned drinks and reinventing them with unique ingredients and a flair for the dramatic. While clearly not illegal in modern times, their hidden locations, nondescript entrances, and limited capacity, make you feel like you just might be doing something illicit.
Tuesday, August 28, 2012
Here's the recipe for you to try for yourself. You won't be disappointed.
Caramelized Peaches with Mint Mascarpone (serves 3 or 4)
4 oz. mascarpone
mint, leaves removed from two large sprigs, and chopped fine
1/2 stick butter
3 T. brown sugar
two peaches peeled and cut into eighths
1/8 cup pistachios, finely chopped
In a small bowl, combine mascarpone and mint. set aside. In a medium skillet over medium heat, melt the butter and add the brown sugar. Cook, stirring often until thick and bubbly, about 3 minutes. Add peaches and toss with caramel, about one minute.
Using a small dessert place (or perhaps a small bowl would be better) divide the mascarpone evenly between the dishes. Top with peaches and some of the sauce, and sprinkle with pistachios. Serve immediately.
Friday, August 24, 2012
After a few days of experimentation, I think I'm getting the knack of it. Some of it requires planning, and some of it requires math skills (eek!).
So, from time to time I'll share my recipes, tips and tweaks as I head down this new culinary path challenge.
Bacon, Tomato and Corn Pasta
(revised from The Chew's Michael Symon)
1/2 pound of pasta
salt for pasta water
1 T. EVOO
1/4 lb. thick-sliced bacon, diced
1 ear corn, cut from cob
2 cloves garlic, sliced
1/2 pint grape tomatoes
1/2 bag baby spinach
1 t. mint, chopped
2 T. butter
parmesan cheese -- grate for garnish
Bring a large pot of water to boil. When at boil, salt liberally and add in pasta. Cook one minute less than box calls for.
In a large saute pan, heat the EVOO and cook the bacon until crisp over medium high heat. With a slotted spoon, remove the bacon to a paper towel. Remove all but 1 T. grease from the pan. Add in garlic, tomatoes, and cook and saute for one minute. Add in spinach and cook another minute until wilted.
When pasta is done, drain, reserving one cup of the pasta water. Add pasta to saute pan. Add in mint and butter and 1/4 c. of pasta water. Continue to cook for one minute, adding in pasta water as needed to make a sauce but not make it soupy.
Garnish with parmesan, and cracked black pepper if desired.
Thursday, August 23, 2012
Back in a previous life, Sharon and I both found ourselves on the British Virgin Island of Tortola -- she on her honeymoon in 1991, and me with my hubby and friends during a cruise in 1996. There's not a lot to do on this island, other than go to Pusser's Bar and enjoy their (in)famous Painkiller cocktail. I don't remember much about that day after a few of these tropically tasty beverages, other than the fact that we DID make it back to the ship on time.
|Sharon & Dan on Honeymoon circa 1991|
- Painkiller #2 ... 2 parts Pusser's Rum
- Painkiller #3 ... 3 parts Pusser's Rum
- Painkiller #4 ... 4 parts Pusser's Rum
Tuesday, August 21, 2012
Many moons ago, my dear husband Dan made what conceivably could have been a fatal mistake. Having grown up in a household where “practical” gifts – aka anything related to household chores – was unacceptable, imagine my surprise when I opened my birthday present from him and it was a set of knives. I was torn. Should I use them to stab him, or should I gratefully admit that I had secretly been longing for better knives for some time. I chose the latter when I saw that he had indeed purchased good knives – Wusthof knives. These knives made cooking an even more pleasurable activity and I’ve put them to good use ever since.
Fast forward, to the present. A colleague hooked Barb and I up to test run a line of high-quality knives, cooking utensils and kitchen accessories by UK designer Robert Welch Designs. His lines were recently introduced in the United States, and can be found, among other locations, at Crate & Barrel.
Wow. Sorry Wusthof. My heart now belongs to Robert Welch. His knives actually give me goose bumps. Not only are they incredibly sharp (sort of a must-have for a good knife), but they fit so beautifully in my hand and the weighting between blade and handle is superb. And, they’re beautiful! The past few days, I’ve been choosing things to cook that require a lot of knife work, just so I can use these knives.
I test drove three different knives from Welch’s Signature line – a vegetable paring knife, an 8” chef’s knife, and a 5 1/2” Santoku. The latter sliced so effortlessly through a cantaloupe, my friend Sylvia actually gasped. She used the paring knife to cut up veggies for kabobs the other night and kept commenting on how wonderful the knife felt in her hand.
The Robert Welch Signature line not only features a broad range of hand-crafted knives, but also utensils that are as beautiful as they are functional, and they include those wonderfully lipped ends on the comfortably round handles for storage/display on kitchen utensil rails. Even his salt and pepper grinders are aesthetically pleasing – almost like setting a piece of contemporary art on your counter.
I couldn’t agree more. I too have a knife set of Wusthofs, but after putting these Robert Welch Signature knives in my hand, I packed up those old knives to give to my daughter when she moves into her apartment. The Robert Welch Signature knives felt heavier in my hand, but not too heavy to cause arm fatigue. I’ve been using a Wusthof Santoku knife for a few months but the Welch one sliced effortlessly through everything I cut. The paring knife was a dream to use…my old Cutco had given up the ghost long ago. Wow, so nice to use great knives.
Thursday, August 9, 2012
In our far-reaching and never-ending quest for the latest, greatest and most delicious cocktails, we stumbled upon a recent Food Network blog post on the Top 5 Trends in Cocktails, based on the writer's experience at Tales of the Cocktail 2012, an annual event that FeedingFrenzy aspires to attend -- perhaps next year?
One of the highlighted trends is barrel-aged spirits. You'll increasingly find barrel-aged options appearing on drink menus at the best cocktail bars. Why should you say yes to a barrel-aged option? Because the aging process changes the cocktail's character and flavor, mellowing and creating new subtleties that, like a good wine, are fun to sample and dissect. Barrel-aging can take a traditional cocktail to a whole new place.
So, next time you're out, give barrel-aging a try and let us know if you can taste the difference!
Thursday, August 2, 2012
Wednesday, August 1, 2012
Thursday, July 26, 2012
Our friends at the Saguaro Hotel in Scottsdale have us all figured out -- it is just way too hot to go outside. The only reason to go out would be to head to the Saguaro to hang out by one of their cool pools, or move inside to have John the Bartender take care of you. Here's an excerpt from their e-newsletter sent out this week:
• 1 ½ oz Bulliet Rye
• ½ oz lemon juice
• ¾ oz Aperol
• ½ oz honey syrup
• ¾ oz grapefruit juice
Combine all ingredients in a cocktail shaker, shake and double strain into a martini or coupe glass, garnish with a mint leaf, enjoy.
Friday, July 20, 2012
Thursday, July 5, 2012
Courtesy of Rhumba Cafe Caribbean - Boulder, CO
1 (12 oz) bottle IZZE® Sparkling Grapefruit
1.5 oz Silver Rum
Combine the IZZE Sparkling Grapefruit and silver rum with a splash of pineapple juice. Stir and serve in a tall glass with ice.
Courtesy of Jax Fish House - Boulder, CO
1 (12 oz) bottle IZZE® Sparkling Clementine
1.5 oz Mandarin-flavored vodka
Mix mandarin-flavored vodka with IZZE Clementine and serve over ice in a chilled glass and enjoy.
Courtesy of W Bar, W Hotel - Seattle, WA
1 1⁄2 oz white rum
1⁄2 oz orange-flavored triple sec
2 1⁄2 oz IZZE® Sparkling Pomegranate
Splash of lime juice
Mix all ingredients in a tall, ice-filled glass. Stir gently.