Saturday, January 31, 2009
Sunday, January 25, 2009
Chicken Piccata Pasta
2 T olive oil
1 lb chicken (cut into 1 inch pieces)
S & P
1 1/2 T butter
4 cloves garlic, chopped
2 shallots, chopped
2 T flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth
3 T capers, drained
1/2 cups parsley, chopped
3/4 lb penne pasta, cooked al dente
Heat a deep non-stick skillet on stove to medium high heat. Add a tablespoon of oil and the chicken, Season with S & P. Brown chicken about 6 minutes. Remove from pan and return the skillet to the heat.
Reduce heat to medium, add another tablespoon of oil and 1 tablespoon of butter, the garlic and shallots. Saute 3 minutes, add the flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute, add lemon juice and broth. Stir in caper and parsley, when sauce comes to a boil, blend in remaining butter to add shine. Add chicken back to pan and heat through, about 3 minutes. Toss hot pasta with chicken and sauce and serve.
Tuesday, January 20, 2009
Sunday, January 18, 2009
There was some of this.
Then we had to deal with that.
Then we went out and learned about wine.
The youngsters did quite a bit of partying.
The kitchen was a perpetual mess.
Tidied the guest room.
Tuesday, January 13, 2009
Sunday, January 11, 2009
BEEF SLICES IN WINE
2# flank steak, sliced thinly on the horizontal
1/4 cup butter
2 cloves garlic, minced
1/2 t salt
1/2 t rosemary
1/2 t oregano
1/2 t basil
1 c red wine
1 c tomato sauce
2 T flour
1/2 # sliced mushrooms
2 T chopped parsley
Brown beef slices in butter, a few at a time and then remove to a plate. In remaining pan juices, brown garlic and add wine, tomato sauce herbs and meat. Bring to a simmer. cover and simmer for 1-1.5 hours.
Put 1 spoonful of sauce in a bowl and whisk in flour. Stir mixture into remaining sauce add mushrooms and parsley. Cook until mushroom are tender, about 15 more minutes. Adjust salt.
Serve over rice.
I asked for and received one of these ruana/shawls to wear when I don't need a coat - which with my body heat index these days, is not often. I wore it when Maggie and I were in Napa, but had not worn it at home until last night.
We went out to have dinner at one of Maggie's favorite places before she leaves for school and on the way out to the car I put my ruana on. Ally saw it and said "Mom you look so stylish." I was so pleased. I hugged her and say it was the nicest thing she has said to me in a long time. She drew away and said "I was just kidding."
Those 15 year old's really know how to hurt an old broad.
Thursday, January 8, 2009
After lunch, we ventured up to Sterling Vineyards, which is reached by taking a tram up to the top of a very high hill. We lucked out - as seen in the photos - with an exceptionally beautiful day. We lounged about on the sundeck and sipped some wine and I would have stayed all afternoon except that Maggie had to have:
Pastries from the Bouchon Bakery, the rather famous bakery and restaurant run by the same folks as the famous French Laundry restaurant.
We also bought cookies for the family at home and some lovely bread for dinner.
We finished out day (and Tom's charge card) at the amazing Darioush Winery. The site is very Persian inspired, the wines were wonderful, the most gorgeous purple red color and they place a nice dish of pistachio nuts in front of you at the tasting bar. Very nice.
Monday, January 5, 2009
By the time we got to the Valley, the rain stopped but it was gray and cold.
We went straight to our fancy lunch in Yountville.
For those who know the French Laundry - no, we did not eat there. But we did have a very elegant lunch at a place called Redd down the road. Maggie has become a "foodie" and was very choosy about our dining destinations.
We drove further up the road to Calistoga, and checked in to the famous Dr. Wilkinson's Hotel to sober up rest up before our dinner reservation.
Sunday, January 4, 2009
ASIAN BEEF SKEWERS
1/2 cup soy sauce
2 T rice wine
2 T veg oil
2 T Hoisin sauce
2 cloves garlic mashed
1 1/2 t minced fresh ginger
1 1/2 pounds cubed chicken or beef sirloin
Combine the marinade in a cup, whisk. Pour into a baggie and add meat . Marinate at least 2 hours, up to 6 hours.
When ready to cook the meat, remove from the marinade and thread onto skewers. You may pour excess marinade into a saucepan and bring to a boil on the stove, simmer for 10 minutes. Use to baste the meat during cooking.
Grill or broil (to desired degree of doneness for beef) about 15 minutes.
I serve with sticky rice. And tonight a Sesame Spinach Salad.
1 1/2 cups short grain rice (like Calrose)
3 Cups water
1 t salt
Place rice, water and salt in 21/2-quart saucepan. Cover and bring to a boil. Reduce the heat to medium low and simmer until the water is absorbed and the rice is tender, about 16-18 minutes.
Remove from the heat and allow to sit for 3 minutes before serving.
SESAME SPINACH SALAD
1 1/2 pounds spinach, washed and trimmed
1 T honey
2 t Tamari or soy sauce
3 T toasted sesame seeds, ground or crushed
Wilt spinach in steamer basket, rinse in cold water and drain well. Combine other ingredients and dress salad. Serve cold or at room temperature.