Several years ago I found a new love. I was visiting my sister and her husband at their first apartment in Vancouver, BC when the not-so-chance introduction occurred. They took me to their favorite restaurant and it was there that I first met him. The Tapa.
tapa: \ta-pa\ n means lid; originally a piece of bread placed on a glass of wine; has evolved with variations of toppings, hence, tapas
Really, tapas are little plates of food, no larger than a small appetizer, which are ordered in rounds--several at a time-- and shared at the table. A brilliant solution for a girl who gets small anxiety attacks when forced to decide what to order. Tapas allow you to sample and taste a wide variety of plates without having to loosen the belt. They are as simple as a plate of various cheeses, and as ornate as Bin 941's East west Crab Cakes, burnt orange chipotle sauce, charred baby bok choy, cucumber salsa, and tobiko.
And really, who can say no to something that is served with a pitcher of Sangria?
Passion Fruit Sangria
(adapted from www.food.com)
2 bottles dry white wine
3/4 cup brandy
1/2 cup Triple Sec
3/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves and cooled) 3/4 cup passion fruit puree
2 cups fresh orange juice
3 oranges, sliced into thin rounds
3 green apples, cored and sliced thinly
2 lemons, sliced into thin rounds
1 cup blackberries, washed and sliced in 1/2
Combine all ingredients in a large pitcher. Cover and refrigerate for 2 hours or up to 2 days. Serve chilled in a wine glass with pieces of the fruit.
Tuesday, July 05, 2005
Thursday, June 23, 2005
No Berry Left Behind: Balsamic Glazed Strawberries with Marscapone Whipped Cream
Strawberry Season is upon us. This realization did not come by way of the buckets upon buckets of Strawberries at the grocery store, nor the stands at the farmers' markets dedicated strictly to Strawberries. No, each year Strawberry Season is notably evident when every conversation with my dad is instigated by him holding out a strawberry and saying, "You know, you're berry berry special".
As I inherited my father's moral responsibility to see that not even one tiny berry goes to waste, it was only reasonable that the plump red berries headline last evening's dessert.
Being the first TND in a new apartment, two new bedrooms and bathrooms, a new kitchen, and dishwasher, these strawberries needed to put on their Sunday best. My sister had mentioned serving strawberries with balsamic vinegar and sea salt (or was I dreaming?) and this idea stuck with me. A little research resulted in a fantastic and delightfully simple dessert that stole the show.
Balsamic Glazed Strawberries with Marscapone Whipped Cream
(adapted from epicurious.com)
1/3 C. Balsamic vinegar
2 t. plus 4 T. sugar
1/2 t. lemon juice
1/2 C. Marscapone cheese
1/2 C. Whipping Cream
1/2 t. Vanilla extract
3 1-pint baskets strawberries, hulled and quartered
Combine vinegar, 2 teaspoons sugar, and lemon juice in a small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand at least 30 minutes, stirring occasionally.
Divide berries and syrup among 6 goblets. Top with mascarpone mixture. Drizzle with remaining balsamic syrup.
Serves 6.
As I inherited my father's moral responsibility to see that not even one tiny berry goes to waste, it was only reasonable that the plump red berries headline last evening's dessert.
Being the first TND in a new apartment, two new bedrooms and bathrooms, a new kitchen, and dishwasher, these strawberries needed to put on their Sunday best. My sister had mentioned serving strawberries with balsamic vinegar and sea salt (or was I dreaming?) and this idea stuck with me. A little research resulted in a fantastic and delightfully simple dessert that stole the show.
Balsamic Glazed Strawberries with Marscapone Whipped Cream
(adapted from epicurious.com)
1/3 C. Balsamic vinegar
2 t. plus 4 T. sugar
1/2 t. lemon juice
1/2 C. Marscapone cheese
1/2 C. Whipping Cream
1/2 t. Vanilla extract
3 1-pint baskets strawberries, hulled and quartered
Combine vinegar, 2 teaspoons sugar, and lemon juice in a small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand at least 30 minutes, stirring occasionally.
Divide berries and syrup among 6 goblets. Top with mascarpone mixture. Drizzle with remaining balsamic syrup.
Serves 6.
Tuesday, May 31, 2005
On Wine and Conversation
The finest wine is only as good as the conversation it accompanies.
This past Wednesday marked the first official “Wine Tasting Tuesday Night Dinner Club (on Wednesdays)”. I believe the name itself deserves a toast. The wines were to be from California, and something none of us had yet tried. Within these limits (and the limits of our paychecks), we were able to taste, ponder, and discover the uniqueness of several varieties of wines.
There is something to be hailed about exploring new skills with friends. Amongst true friends, one can safely announce that they taste pear in a peppery wine, or proclaim “I don’t see any legs” on the, um, leggiest wine (can you guess who made that comment?). While we began to recognize the flavors that separated a Pinot Noir from a Zinfandel, we laughed, we mocked, and we basked rosy-cheeked in the warmth of great dialogue.
Below are our notes on the wines we tasted. They are the first thoughts of beginner self-educating wine tasters, so please excuse any incorrect terms. Hopefully we will be able to chart our growth, as there will be more tastings to come.
Cold Heaven
2003 Viognier
Santa Barbara County
$16.00
Flavors of melon and pear with subtle hints of kiwi. Sits in the back of the mouth, a very wet wine but not too sweet. Slight hint of alcohol, but not overpowering. A nice sipping wine.
4.45/5
Montevina
2001 Zinfandel
Sierra Nevadas
$9.99
Cherry, hickory and plum flavors. Dry, peppery finish. Would be good with BBQ or other saucy meats. Better paired with food than sipped on its own.
3.7/5
Beaulieu Vineyard
2003 Pinot Noir
Napa Valley
$17.99
Blackberry, currant and cherry flavors. Dry to the taste. Smooth and fruity. A good sipping wine, or paired with a tender filet minion.
3.75/5
Concannon
2002 Cabernet Savignon
Central Coast, San Louis Obispo
$18.00
A “big red”. Bold and hearty, with flavors of cherry, vanilla and boysenberry. Lingers on the sides of the tongue. Good with hearty meals such as a t-bone steak, rigatoni, or even hamburgers.
4.1/5
Wednesday, April 13, 2005
My Mint and some Mojitos
It is that week again, that one time a month when TND is at my house. To keep with my previous posts, I have decided to BBQ. Tonight the menu is grilled coconut-lime shrimp with spicy mango salsa, coconut rice, grilled pineapple, and, of course, mojitos.
Those tiny seeds I planted and watched sprout on my windowsill back in October are now full-grown mint plants. They will be center-stage tonight, no longer happily basking in the morning sun. Instead, they will be enjoying the spotlight as they dazzle the crowd with their breathtaking emerald gowns and their one-of-a-kind perfumes.
What a perfect excuse to enjoy good conversation with great friends.
Mojitos
1 teaspoon superfine sugar
2 springs fresh mint
Squeeze fresh lime juice
2 ounces light rum
Splash club soda
Muddle sugar, crushed ice, and mint in a tall glass using the back of a spoon. Add the remaining ingredients, mix, and serve.
Those tiny seeds I planted and watched sprout on my windowsill back in October are now full-grown mint plants. They will be center-stage tonight, no longer happily basking in the morning sun. Instead, they will be enjoying the spotlight as they dazzle the crowd with their breathtaking emerald gowns and their one-of-a-kind perfumes.
What a perfect excuse to enjoy good conversation with great friends.
Mojitos
1 teaspoon superfine sugar
2 springs fresh mint
Squeeze fresh lime juice
2 ounces light rum
Splash club soda
Muddle sugar, crushed ice, and mint in a tall glass using the back of a spoon. Add the remaining ingredients, mix, and serve.
Wednesday, April 06, 2005
Re-inventing the BBQ
As summer is rapidly approaching, my barbecue seems to be calling at me louder each day. I am sure that by mid-June, I will be complaining about the L.A. heat and constant sunshine; but for now, it feels great. I want to spend every minute outside. And grilling has seemed the most obvious method for the preparation of any meal.
This summer, my goal is to reach beyond theburgers, hot dogs, and chicken. I love to invite people over for a meal that they have certain expectations about, and then surprise them. Inviting people over for a bbq can be as creative, formal, romantic, whatever, as you are willing to attempt. One of my favorite dinners for entertaining centers around the grill: chicken tikka with mango and red pepper chutney, mint raita, and toasted coconut rice. Indian food is a fantastic source of inspiration for barbecues.
The chicken tikka are spicy chicken kabobs grilled until perfection, and then removed from the skewer before serving. Arrange the chicken on a formal platter, and garnish with sprigs of fresh mint and wedges of fresh lime. Serve with the chutney, raita and toasted coconut rice. Set up a table outside, light some candles, and you have just reinvented your guests’ idea of a summer barbecue.
Don’t be intimidated by the length of the recipes, they are the kinds of dishes that you simply mix the ingredients together and then leave it for a while. There is nothing difficult about this dinner...and the chutney is to die for.
Chicken Tikka
(adapted from epicurious.com)
¾ t. cumin seeds, toasted
3/4 t. coriander seeds, toasted
2 C. whole-milk yogurt
4 garlic cloves, chopped
1 (1 1/2-inch) piece fresh ginger, peeled and chopped
3 T. vegetable oil plus additional for greasing pan
2 T. fresh lime juice
1 1/2 t. salt
3/4 t. ground turmeric
1/2 t. garam masala (Indian spice mixture)
1/2 t. black pepper
1/4 t. cayenne
5 lb skinless boneless chicken breasts, cut into 1 1/2-inch cubes
20 wooden skewers
Light charcoal, or preheat grill to high.
Purée all ingredients except chicken in a blender until spices are well ground.
Put chicken in a large bowl, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled, at least 4 hours (can be refrigerated overnight).
Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.
Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange on the grill. Grill chicken, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.
Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Grill remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.
Makes 10 servings.
Mango and Red Pepper Chutney
(from epicurious.com)
3 firm-ripe mangoes (3 lb total), peeled and cut into 1/2-inch cubes
1/3 C. distilled white vinegar
1/3 C. packed dark brown sugar
1/3 C. golden raisins
1 3/4 t. salt
1 (1-inch) piece fresh ginger, peeled and chopped
1 T. chopped fresh jalapeño including seeds (from 1 chile)
3 garlic cloves, chopped
3/4 t. ground cumin
3/4 t. ground coriander
1/2 t. turmeric
2 T. vegetable oil
1 medium onion, chopped
1 red bell pepper, cut into 1/4-inch dice
1 (3-inch) cinnamon stick
Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.
Chutney keeps, chilled in an airtight container, 1 month.
Mint Raita
(from epicurious.com)
3 C. whole-milk yogurt
1 cup packed fresh mint leaves
3/4 t. salt
Drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 3 hours. Pulse all ingredients in a blender until mint is finely chopped. Transfer to a bowl and chill, covered, at least 3 hours.
Raita can be chilled in an airtight container up to 1 day.
Toasted Coconut Rice
3/4 C. well-stirred canned unsweetened coconut milk
1/4 C. water
1/2 t. salt
1/2 C. long-grain white rice
Garnish: sweetened flaked coconut, toasted
In a small saucepan bring coconut milk, water, and salt to a boil and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most of liquid is absorbed, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes.
Serve rice sprinkled with coconut.
This summer, my goal is to reach beyond the
The chicken tikka are spicy chicken kabobs grilled until perfection, and then removed from the skewer before serving. Arrange the chicken on a formal platter, and garnish with sprigs of fresh mint and wedges of fresh lime. Serve with the chutney, raita and toasted coconut rice. Set up a table outside, light some candles, and you have just reinvented your guests’ idea of a summer barbecue.
Don’t be intimidated by the length of the recipes, they are the kinds of dishes that you simply mix the ingredients together and then leave it for a while. There is nothing difficult about this dinner...and the chutney is to die for.
Chicken Tikka
(adapted from epicurious.com)
¾ t. cumin seeds, toasted
3/4 t. coriander seeds, toasted
2 C. whole-milk yogurt
4 garlic cloves, chopped
1 (1 1/2-inch) piece fresh ginger, peeled and chopped
3 T. vegetable oil plus additional for greasing pan
2 T. fresh lime juice
1 1/2 t. salt
3/4 t. ground turmeric
1/2 t. garam masala (Indian spice mixture)
1/2 t. black pepper
1/4 t. cayenne
5 lb skinless boneless chicken breasts, cut into 1 1/2-inch cubes
20 wooden skewers
Light charcoal, or preheat grill to high.
Purée all ingredients except chicken in a blender until spices are well ground.
Put chicken in a large bowl, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled, at least 4 hours (can be refrigerated overnight).
Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.
Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange on the grill. Grill chicken, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.
Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Grill remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.
Makes 10 servings.
Mango and Red Pepper Chutney
(from epicurious.com)
3 firm-ripe mangoes (3 lb total), peeled and cut into 1/2-inch cubes
1/3 C. distilled white vinegar
1/3 C. packed dark brown sugar
1/3 C. golden raisins
1 3/4 t. salt
1 (1-inch) piece fresh ginger, peeled and chopped
1 T. chopped fresh jalapeño including seeds (from 1 chile)
3 garlic cloves, chopped
3/4 t. ground cumin
3/4 t. ground coriander
1/2 t. turmeric
2 T. vegetable oil
1 medium onion, chopped
1 red bell pepper, cut into 1/4-inch dice
1 (3-inch) cinnamon stick
Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.
Chutney keeps, chilled in an airtight container, 1 month.
Mint Raita
(from epicurious.com)
3 C. whole-milk yogurt
1 cup packed fresh mint leaves
3/4 t. salt
Drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 3 hours. Pulse all ingredients in a blender until mint is finely chopped. Transfer to a bowl and chill, covered, at least 3 hours.
Raita can be chilled in an airtight container up to 1 day.
Toasted Coconut Rice
3/4 C. well-stirred canned unsweetened coconut milk
1/4 C. water
1/2 t. salt
1/2 C. long-grain white rice
Garnish: sweetened flaked coconut, toasted
In a small saucepan bring coconut milk, water, and salt to a boil and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most of liquid is absorbed, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes.
Serve rice sprinkled with coconut.
Monday, April 04, 2005
Tangelo Granitas
Tangelo. Oh the joy, the excitement, the mouth-watering that accompanies the mention of the word. The way it rolls off the tongue, taan-gell-oooohh. You can just taste it.
Or perhaps you never have. In that case, let me introduce you. One of my favorite discoveries from freshman year of college, the tangelo is a cross between a mandarin orange (any variety), and a grapefruit. The name itself evokes memories of orange jello in a cup, eaten around an elementary school table. The flavor is sweet like an overly-ripe tangerine, and tangy like a grapefruit. When juiced, the pulp is larger than a regular orange, and significantly more delicate. And the color, oh the color. The tangelo is typically a brilliant orange, with hints of red throughout.
It was the color that convinced me to purchase 5 tangelos at last week’s farmers’ market. They spent all day Saturday mingling with the Meyer lemons, which I purchased at the same stand, in a glass bowl on our patio table. At last, I decided it was time to bring the tangelos in from their lazy day basking in the sun. They needed to be shown that life was not meant to be lazy, but to utilize the skills and characteristics they were created with. To fulfill the purpose for which they were created. Amongst many, to become Tangelo Granitas.
What a delight! The juice froze perfectly and every slurpy spoonful was consumed with little sighs and emissions of “mmmm” until, alas, the glass was empty.
Tangelo Granitas
5-6 Tangelos (substitutes: tangerines, mandarin oranges, etc)
1 T. Grand Marnier
Fresh mint (for garnish)
Juice the tangelos into a glass bowl. Whisk in the Grand Marnier. Pour into a metal or glass pan and place in the freezer. After an hour, scrape the top with a fork to create the granita texture. Repeat every 30-60 minutes. The first time you scrape, the mixture will not be frozen solid. You want to start scraping while it’s still slushy so that the texture of the granita will be even throughout.
Pour into champagne flutes and top with a sprig of mint. Serves 2-4.
Or perhaps you never have. In that case, let me introduce you. One of my favorite discoveries from freshman year of college, the tangelo is a cross between a mandarin orange (any variety), and a grapefruit. The name itself evokes memories of orange jello in a cup, eaten around an elementary school table. The flavor is sweet like an overly-ripe tangerine, and tangy like a grapefruit. When juiced, the pulp is larger than a regular orange, and significantly more delicate. And the color, oh the color. The tangelo is typically a brilliant orange, with hints of red throughout.
It was the color that convinced me to purchase 5 tangelos at last week’s farmers’ market. They spent all day Saturday mingling with the Meyer lemons, which I purchased at the same stand, in a glass bowl on our patio table. At last, I decided it was time to bring the tangelos in from their lazy day basking in the sun. They needed to be shown that life was not meant to be lazy, but to utilize the skills and characteristics they were created with. To fulfill the purpose for which they were created. Amongst many, to become Tangelo Granitas.
What a delight! The juice froze perfectly and every slurpy spoonful was consumed with little sighs and emissions of “mmmm” until, alas, the glass was empty.
Tangelo Granitas
5-6 Tangelos (substitutes: tangerines, mandarin oranges, etc)
1 T. Grand Marnier
Fresh mint (for garnish)
Juice the tangelos into a glass bowl. Whisk in the Grand Marnier. Pour into a metal or glass pan and place in the freezer. After an hour, scrape the top with a fork to create the granita texture. Repeat every 30-60 minutes. The first time you scrape, the mixture will not be frozen solid. You want to start scraping while it’s still slushy so that the texture of the granita will be even throughout.
Pour into champagne flutes and top with a sprig of mint. Serves 2-4.
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