Friday, July 18, 2008

Peaches and Cream

It's an old fashion idea: eating peaches and cream. Isn't it? I mean who does that any more? And when I say cream, I mean liquid cream; not the whipped stuff.

Mr. Roganista wanted a snack. We had tons of peaches. I cubed them, drizzled a little honey on them and then poured cream (okay, half and half) on them and then sprinkled with toasted sesame.

p.s. white peaches are the best.

Thursday, July 10, 2008

Thoughts on Wedding Dinner Menu

So for my wedding, I created this storyboard of elements that inspire me. I'm missing a big factor that moves me: food.

I know that I want the food to be spectacular at my wedding, and there will be absolutely no chicken, salmon, or steak.

We love lamb. Lots of lamb. And the alternative might be a beautiful mountain trout as a nod to the venue. We figure if we only serve lamb as the main amongst the five other courses (which includes day boat scallops, salad, cheese , soup, and on and on) no one would feel hungry or deprived.

What would you serve?

Sunday, July 06, 2008

Spanish Tortilla

The spanish tortilla is basically a better and more versatile version of the omelet. You can have it for breakfast lunch or dinner and you can basically add anything to it. But the main ingredients are eggs, potatoes, and onions.

Usually it's done in a pan on the stove. But I chose to make it easy on myself and put it in the oven. I also added embellishments of Spanish chorizo and used green onions and shallots rather than just regular yellow onions.

As you may know, my cooking is a lot of times make-up-as-I-go. This is no exception. I do impressions of recipes and rarely use exact measurements. So here is my recollection of this:

1 link of Spanish chorizo, chopped

1 stalk green onion, chopped

1 shallot, chopped

1 cup red skin (or other soft, tender) potato, sliced thin or diced into small cubes

2 tablespoons olive oil

6 eggs

Sautee the first 4 ingredients in the olive oil until potatoes are tender. Whisk in the eggs. Pour into a baking dish. Bake at 350 degrees for 45 minutes.

Tuesday, July 01, 2008

Quick Meat & Vegetables. Butterflied Pork & Succotash

I don't know what succotash really is. I just have the impression that it's some starchy vegetables and maybe some legumes. Perfect for the frozen peas, corn, and lima beans I had, as well as the can of black eyed peas that my mother said should have been eaten New Year's for good luck. Yeah. Threw them all into a pan of olive oil with some shallots and fresh herbs. Let them cool for a bit and tossed them with some Champagne vinegar and sea salt.

Mr. Roganista needed some meat to go with that. So we made a quick trip to Whole Paycheck to grab some weird butterflied cut of pork. I marinated in whatever I had on hand: dijon, olive oil, garlic, Worcesteshire, and rosemary. Seared them and then finished them in the oven. Put the meat on top of the "succotash" interpretation. In all it took about 30 minutes. I think Rachel Ray would be proud.

Had a nice bottle of Woodenhead Pinot with the meal. Pork and pinot go so lovely together...
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