Saw this on Lisanne's blog...
1. How do you like your eggs? Scrambled, over-easy, or hard-boiled.
2. How do you take your coffee/tea? I take my coffee in France! :P Believe it or not, I actually drank espresso and cafe au lait while on vacation. I started doing it in order to keep up with my coffee fiend husband, much to his surprise, but then I really started to like it. I haven't had any since we got home, though, partly because I'm afraid it won't taste as good and partly because drinking it out of a cardboard cup from Star*bucks leaves something to desire...mainly a nice, cozy cafe in Nice with coffee served in a porceline cup. As for tea, I like to drink it iced with either a little sugar and lemon or as an Arnold Palmer (half tea, half lemonade). I'll drink it hot on rare occasions.
3. Favorite breakfast food: Bacon, egg, and cheese on wheat toast or French toast with berries and crisp bacon.
4. Peanut butter - smooth or crunchy? I like crunchy but had to get used to eating smooth when Ben and I got together. Lucky for me, he's recently discovered fresh ground peanut butter at Whole Foods, so I'm back to eating crunchy again.
5. What kind of dressing on your salad? Blue cheese has been my favorite since I was a little girl. These days I also really like vinaigrettes, especially balsamic or raspberry.
6. Coke or Pepsi? Coke, please, the Classic kind (with sugar, not corn syrup, if possible). Lately I've gotten into Vanilla Coke Zero to cut calories. Doesn't taste as bad as regular diet.
7. You’re feeling lazy, what do you make? Tuna quesadillas.
8. You’re feeling really lazy. What kind of pizza do you order? If I'm by myself, I get a Hawaiian pizza. If I'm with Ben, some sort of chicken pizza with vegetables.
9. You feel like cooking. What do you make? I'd probably try one of the thousands of recipes I've clipped out of magazines over the years (I have a serious recipe collection issue) or something that looks good in the latest Cooking Light magazine (like the daube recipe in September's issue).
10. Do any foods bring back good memories? I miss my mom's cooking, so anything I think of that she made regularly always makes me smile: clam linguini, meatloaf with red sauce, potato donuts, fresh pasta, chicken and noodles, escargot (actually, my dad would make them for New Year's Day...I haven't had any in years), beer batter fish (even better if it was fish we caught with my grandpa), white cake with lemon curd filling (my mom and dad's wedding cake and what we used to have for special occasions when I was little...it was also one of the layers on my wedding cake)...I could go on forever. Of course, now I can add all of the great food we had in Europe...mussels, salad nicoise, daube, French ice cream...mmmmm!
11. Do any foods bring back bad memories? I really can't think of any. Probably because I equate food with good times and happiness. I lose my appetite when I'm stressed out or during sad times.
12. Do any foods remind you of someone? See #10. Especially the escargot and cherries jubilee my dad would make for the holidays...he was quite the gourmet chef.
13. Is there a food you refuse to eat? Liver and most other organ meats and leavings (ears, snouts, feet and any combination of such things). I also don't eat rabbit, veal, and lamb (the lamb mainly because I got food poisoning from a popular Irish restaurant in college not once, not twice, but three times from eating lamb burgers and roast leg of lamb).
14. What was your favorite food as a child? I've already listed a bunch of my mom's food, but the ones I really remember loving as a kid are her chicken and noodles and her beef vegetable soup. Also had a thing for peppermint stick ice cream and orange sherbet.
15. Is there a food that you hated as a child but now like? Radishes, onions, sweet potatoes, and most fish (definitely would have been grossed out by sushi back then)
16. Is there a food that you liked as a child but now hate? Liverwurst (but I've always hated liver, don't know why I liked liverwurst), Lunch*ables, and some of the sickening sweet candies (Spree...yuck!).
17. Favorite fruit and vegetable: Strawberries and green peas.
18. Favorite junk food: Pickles, chips, jelly beans, cookies, brownies, chocolate.
19. Favorite between meal snack: Yogurt, fruit, and lately string cheese.
20. Do you have any weird food habits? I used to eat carrots dipped in peanut butter in college (for breakfast, washed down with a mixture of orange juice and Mountain Dew...made my parents so proud, I'm sure), but I don't think I have any weird habits now. Others may disagree with me, though.
21. You’re on a diet. What food(s) do you fill up on? Turkey wrap sandwiches.
22 . You’re off your diet. Now what would you like? Fried chicken, mashed potatoes, stuffing, gravy, and green bean casserole with a slice of chocolate pecan pie (which upon completing would send me back on a diet).
23. How spicy do you order Indian/Thai? Spicy enough that my sinuses clear, which is pretty spicy. I hate when ethnic restaurants "dumb-down" the spices for American palates. When the menu says spicy, it had better make my nose run!
24. Can I get you a drink? I could go for a Cape Cod or a greyhound right now. Wouldn't turn down a dirty martini or a margarita on the rocks with salt, though, if you offered me one right now.
25. Red wine or white? I generally perfer reds, but in the warm summer months I like a nice glass of white, or better yet, a glass of rose preferably at a French cafe. :)
26. Favorite dessert? My mom's white cake with lemon curd filling, anything with copious amounts of chocolate and fresh berries,
27. The perfect nightcap? A nice glass of ice water or an Emergen-C. Exciting stuff, no?
Tuesday, September 04, 2007
Friday, March 16, 2007
Condiment Meme
1. What do you like on a hot dog? Generally, I like mustard, ketchup, and onions. On occasion, I like indulging with a Chicago dog (mustard, onion, sweet pickle relish, dill pickle spear, tomato slices, hot peppers, and a dash of celery salt on a poppy seed bun).
2. What do you like on a hamburger? I like the works with American or cheddar cheese. If I'm going to a place like Ted's Montana Grill, I'll get the C.O.B. (cheddar, grilled onions, and bacon) with BBQ sauce on the side. Yum!
3. What do you like on a baked potato? Butter, sour cream or bleu cheese dressing (it's good!), salt and pepper.
4. What do you like on a slice of toast? Chunky peanut butter and my mom's jelly.
5. What do you like in a cup of coffee or tea? I'm not a huge fan of hot drinks. I don't drink coffee. If I drink hot tea, I usually have it plain or with a little cream or lemon. I like iced tea and will either have it as half and half (half tea, half lemonade), with just a squeeze of lemon or a little bit of sugar, or just plain. No sweet tea for me. Yuck!
2. What do you like on a hamburger? I like the works with American or cheddar cheese. If I'm going to a place like Ted's Montana Grill, I'll get the C.O.B. (cheddar, grilled onions, and bacon) with BBQ sauce on the side. Yum!
3. What do you like on a baked potato? Butter, sour cream or bleu cheese dressing (it's good!), salt and pepper.
4. What do you like on a slice of toast? Chunky peanut butter and my mom's jelly.
5. What do you like in a cup of coffee or tea? I'm not a huge fan of hot drinks. I don't drink coffee. If I drink hot tea, I usually have it plain or with a little cream or lemon. I like iced tea and will either have it as half and half (half tea, half lemonade), with just a squeeze of lemon or a little bit of sugar, or just plain. No sweet tea for me. Yuck!
Friday, February 23, 2007
Wine Tasting Notes
Our apartment complex hosted a wine tasting last night. The wines were provided by The Curious Grape (the store that's down the street from our place). The event was a great way to meet neighbors in the complex and to try varieties of wine that I wouldn't necessarily try on my own (the theme was "old world wines vs. new world reds"). The presenters from the store matched the wines with some cheeses and chocolates, which was a very nice way to sample different cheeses and see how much wine can enhance food (and vice versa). Below are the notes I took of the different wines that we tried so that I know which ones to look for in the store in the future. The first four are white wines and the last four are red wines.
Non-Vintage Venegazzu' Prosecco - An Italian sparkling wine, referred to as "frizzane" (lightly sparkling, as opposed to "spumante" which is fully sparkling). I really liked this wine. It was soft and not nearly as sweet as asti spumante, but not bitter dry like a traditional brut. It would be a nice wine to serve with dinner when celebrating a special occasion.
Cheese pairing = Paive Vecchio - Italian cheese similar to Asiago but had a nutty finish. Very good.
2005 Gramona Penedes Gessami - Spanish wine made with Muscat grapes. Very light. Too me it was too light and I found it similar to drinking water with a wedge of citrus. Would probably be good for inexperienced or new wine drinkers, but I don't think many of my oenophile friends would like it.
Cheese pairing = Marygold - A semi-hard goat cheese with marigold flowers. Was not my favorite cheese and I found that the marigolds did not add much in terms of flavor or dimension.
2005 Les Temps Perdus Chablis - A French Chardonnay from northern Burgundy. I found it really bland and could not pick out any specific flavor. This wine was my least favorite of the evening.
Cheese pairing = Cravanzina - Soft ripened Italian cheese from sheep and cows' milk. To me it was flavorless and I would have preferred brie.
2005 Bastgen Kestener Palinshofberg Riesling Spatlese -I tend not to like overly sweet wines, but this German Riesling was very nice. Sweet but not sickening. Lemony flavored. I probably wouldn't buy this for myself but I would buy it for my sister-in-law and some friends that love the sweet stuff.
Cheese pairing = Cornelia - Another semi-hard goat cheese, this time blended with coriander seeds. I found it slightly nutty. Definitely more flavorful that the marigold cheese.
2002 Graham Beck Old Road Pinotage - This unique South African wine is a cross between a Pinot Noir and a Cinsault. It was mild yet smoky. It had a hint of spice but not peppery like a Zinfandel. Not very dry. Would make a nice table wine for any day of the week.
Cheese pairing = Maple Smoked Cheddar - My favorite cheese of the evening. Reminded me of breakfast at a homey B & B.
2004 Susana Balbo "Crios" Syrah/Bonarda - Argentinian wine. Smooth, creamy. Not spicy. Had floral hints, which I'm not used to tasting in a red wine. Also not very dry.
Cheese pairing = Crucolo - Semi soft cheese made with unpasteurized cow's milk. Flavorful. Seems heavy. Definitely better than the other semi soft cheese that we sampled.
2004 Four Vines Maverick - A delicious California Zinfandel that had a touch of Syrah. My favorite red of the evening. It was peppery and fruity (think blackberries). Just the right level of dryness for my palate.
Chocolate pairing = Michel Cluizel "Los Ancones" - I love chocolate and rarely find any that I won't eat. This was no exception. A dark chocolate with a touch of berry flavor. Smooth finish.
2005 Winner's Tank Shiraz - An Australian wine with a rating of 91 points from a Wine Advocate. Not as dry as most Shiraz. I tasted citrus. Paired really well with the chocolate.
Chocolate pairing = Cocolove 65% Rich Dark Chocolate - Our guide described this chocolate as "tangy". I didn't find it tangy but I thought it tasted smoky and smooth. It was a sexy chocolate.
Non-Vintage Venegazzu' Prosecco - An Italian sparkling wine, referred to as "frizzane" (lightly sparkling, as opposed to "spumante" which is fully sparkling). I really liked this wine. It was soft and not nearly as sweet as asti spumante, but not bitter dry like a traditional brut. It would be a nice wine to serve with dinner when celebrating a special occasion.
Cheese pairing = Paive Vecchio - Italian cheese similar to Asiago but had a nutty finish. Very good.
2005 Gramona Penedes Gessami - Spanish wine made with Muscat grapes. Very light. Too me it was too light and I found it similar to drinking water with a wedge of citrus. Would probably be good for inexperienced or new wine drinkers, but I don't think many of my oenophile friends would like it.
Cheese pairing = Marygold - A semi-hard goat cheese with marigold flowers. Was not my favorite cheese and I found that the marigolds did not add much in terms of flavor or dimension.
2005 Les Temps Perdus Chablis - A French Chardonnay from northern Burgundy. I found it really bland and could not pick out any specific flavor. This wine was my least favorite of the evening.
Cheese pairing = Cravanzina - Soft ripened Italian cheese from sheep and cows' milk. To me it was flavorless and I would have preferred brie.
2005 Bastgen Kestener Palinshofberg Riesling Spatlese -I tend not to like overly sweet wines, but this German Riesling was very nice. Sweet but not sickening. Lemony flavored. I probably wouldn't buy this for myself but I would buy it for my sister-in-law and some friends that love the sweet stuff.
Cheese pairing = Cornelia - Another semi-hard goat cheese, this time blended with coriander seeds. I found it slightly nutty. Definitely more flavorful that the marigold cheese.
2002 Graham Beck Old Road Pinotage - This unique South African wine is a cross between a Pinot Noir and a Cinsault. It was mild yet smoky. It had a hint of spice but not peppery like a Zinfandel. Not very dry. Would make a nice table wine for any day of the week.
Cheese pairing = Maple Smoked Cheddar - My favorite cheese of the evening. Reminded me of breakfast at a homey B & B.
2004 Susana Balbo "Crios" Syrah/Bonarda - Argentinian wine. Smooth, creamy. Not spicy. Had floral hints, which I'm not used to tasting in a red wine. Also not very dry.
Cheese pairing = Crucolo - Semi soft cheese made with unpasteurized cow's milk. Flavorful. Seems heavy. Definitely better than the other semi soft cheese that we sampled.
2004 Four Vines Maverick - A delicious California Zinfandel that had a touch of Syrah. My favorite red of the evening. It was peppery and fruity (think blackberries). Just the right level of dryness for my palate.
Chocolate pairing = Michel Cluizel "Los Ancones" - I love chocolate and rarely find any that I won't eat. This was no exception. A dark chocolate with a touch of berry flavor. Smooth finish.
2005 Winner's Tank Shiraz - An Australian wine with a rating of 91 points from a Wine Advocate. Not as dry as most Shiraz. I tasted citrus. Paired really well with the chocolate.
Chocolate pairing = Cocolove 65% Rich Dark Chocolate - Our guide described this chocolate as "tangy". I didn't find it tangy but I thought it tasted smoky and smooth. It was a sexy chocolate.
Tuesday, February 06, 2007
Chicken Jerusalem
One of the restaurants I used to work at in college served this at banquets. It was delicious. This recipe is a modified version of several that I found on the web. Serves two but can be doubled.
Ingredients:
2 boneless, skinless chicken breasts
1 Tbsp butter
1/3 to 1/2 cup flour in a shallow dish
salt and pepper to season flour
1/2 tsp fresh chopped garlic
1 cup button mushrooms
1/2 cup quartered artichokes
3/4 cup of sherry
1/3 cup of heavy cream
salt and pepper to taste
Directions:
Trim the chicken pieces and lightly pound to even half inch thick pieces. Cut each piece in half. Melt butter in a sauce pan. Dredge chicken in seasoned flour. Saute in butter until cooked. Remove chicken from pan. Add to pan garlic, mushrooms, and artichokes; saute for 5 minutes. Add sherry and heavy cream. Cook carefully at medium high heat until reduced by half. Reduce heat and add chicken back into pan and warm in sauce for about 1 minute. Serve with rice pilaf.
Ingredients:
2 boneless, skinless chicken breasts
1 Tbsp butter
1/3 to 1/2 cup flour in a shallow dish
salt and pepper to season flour
1/2 tsp fresh chopped garlic
1 cup button mushrooms
1/2 cup quartered artichokes
3/4 cup of sherry
1/3 cup of heavy cream
salt and pepper to taste
Directions:
Trim the chicken pieces and lightly pound to even half inch thick pieces. Cut each piece in half. Melt butter in a sauce pan. Dredge chicken in seasoned flour. Saute in butter until cooked. Remove chicken from pan. Add to pan garlic, mushrooms, and artichokes; saute for 5 minutes. Add sherry and heavy cream. Cook carefully at medium high heat until reduced by half. Reduce heat and add chicken back into pan and warm in sauce for about 1 minute. Serve with rice pilaf.
Wednesday, January 03, 2007
Stuffed Green Pepper Soup
This was surprisingly good and slightly spicy. No need to add any salt, either. The recipe is from Cooking Light. Instead of green peppers, I used red. I also used chunky salsa instead of diced tomatoes since I was out of canned tomatoes. Tasty!
Ingredients:
1/2 pound ground round or ground chuck
2 cups chopped green bell pepper
1 cup chopped onion
1/4 tsp black pepper
1 (14 oz) can less-sodium beef broth
1 (14.5 oz) can diced tomatoes, undrained
1 (10.75 oz) can tomato soup, undiluted
1.5 cups hot cooked white rice
Directions:
Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, simmer 45 minutes.
Spoon 1/4 cup hot white rice into each of 6 bowls; top with 1 cup of soup. Makes 6 servings.
Ingredients:
1/2 pound ground round or ground chuck
2 cups chopped green bell pepper
1 cup chopped onion
1/4 tsp black pepper
1 (14 oz) can less-sodium beef broth
1 (14.5 oz) can diced tomatoes, undrained
1 (10.75 oz) can tomato soup, undiluted
1.5 cups hot cooked white rice
Directions:
Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, simmer 45 minutes.
Spoon 1/4 cup hot white rice into each of 6 bowls; top with 1 cup of soup. Makes 6 servings.
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