I threw this salad together last night. I have been
working on eating more veggies and protein and trying to cut calories over all.
It is really simple and not hard to make, especially if you have already cleaned shrimp.
red bell pepper
mixed baby greens
baby roma tomatoes
1-2 lbs small shrimp cleaned
4-5 cloves garlic
crushed red peppers
salt & pepper to taste
chop all of the salad ingredients and make a nice salad. sautee the garlic, ginger ( I put the garlic and ginger into the garlic press and pressed straight into the skillet.) , basil and red peppers in olive oil, when it is good and hot add the basil and then the shrimp. squeeze a whole lime over the top.
I then dressed the salad with a light Flax seed oil and balasmic vinegar, and topped it with the shrimp, some of the sauce from the shrimp, lime juice and fresh ground black pepper.
I spent my morning at the Ferry Plaza Farmers' market today, knowing Heidi was joining us for supper. It turns out that this entire menu was made from farmers' market booty, with the single exception of the proscuitto! It was great for the sunny breeze Mission "it's almost fall" weather we had yesterday.
Amuse bouche: grilled figs stuffed with chevre and wrapped in proscuitto
(we ate these straight off the grill, while we were cooking off the rest of dinner)
Dinner: Grilled steak with Point Reyes blue cheese butter, grilled squashes with fresh purple and green basil, and warm & spicey grilled potato salad.
The potatoes were Russian Butterballs! I adored the name, and the taters themselves were wonderfully tasty. We served dinner with a 1992 Clos du Val Cabernet Sauvignon.
A saucy little cocktail i mixed up for the girls when they came over to swap clothes. I forgot to take a photo - i'll get one on the next serving. This was especially precious with a cluster of tiny frozen champagne grapes in the bottom of the glass as a garnish.
1/4 oz lemon juice (i've used lime with good effect)
dash of sugar syrup (or a small bar spoon o' bar sugar)
dash of grenadine (i leave this out if i want the grapes to be seen)
3/4 oz gin (i use Bombay Sapphire, my house 'well' gin)
Shake the first four ingredients over ice in a shaker. Strain into a cocktail class or a champagne flute, and fill with champagne.
Heather said "Hey, i can't taste the gin!" and then confirmed that that was, indeed, a good thing. Give that girl champagne, and she'll drink anything.
I think i've perfected my home-theatre popcorn recipe. I pop mine in a pan with olive oil on my gas stove, but i bet an air popper would work, too. What are your favorite popcorn toppings when you're making it at home?
Serves two people who really want to get their popcorn on.
1/2 cup popping corn
3-4 tbsp good olive oil
1-2 tbsp butter
good fresh parmesan
a bit of paprika
Heat the olive oil over medium-high heat. Drop a single kernel of popcorn in. When it pops, your oil is hot enough. Add the rest of the popping corn, cover, and shake. You needn't shake violently - a gentle back and forth rocking will do. Enjoy the sound.
When popping slows to 1-2 pops a second, turn off the heat and turn the popcorn into a bowl big enough for tossing 4 quarts of popcorn. Important: you need to dress the popcorn while it's still really hot. If you need a few minutes, pop the bowl into an oven that's set to 200F.
Using a microplane grater (this is important), start shaving parmesan over the popcorn. Alternate with sprinkles of paprika and salt. Halfway through, when the popcorn is cooling, drizzle the melted butter and keep tossing the popcorn and shaving the cheese. Taste often, and stop when you think you want just a touch more cheese and salt - when you're eating handfuls, it will add up.
If you're using an air popper, i'd use a bit more butter, and combine it with a bit of olive oil.
Serve with hot chocolate or beer, and a big glass of water - and enjoy the show!
I'm trying to recreate my favourite buns from the recent trip to Sweden... They were a brioche-like pastry (a little denser) flavoured with cardamom and shaped into round buns. The buns were then filled with a thick egg custard cream.
I have a Swedish recipe book with instructions for making the rolls *without* egg cream, but I'm wondering how you make them with a filling. Can you cook egg custard cream at brioche-baking temperature without having it curdle or dry out? Would you have to pipe it into the buns while they were still warm?