Sunday, July 31, 2011

Market to Menu Monday! week 9: featuring Duck with Cherry & Red Wine Sauce!

Cherries are in season! I did not make it to the Farmers Market this week but I wanted to something with cherries which I have not seen in the Farmers Market. Tis the season for cherries and that is the whole point of this series anyway. Keep it fresh and seasonal.

I got a hold of a nice duck breast from United Market Street. I thought a red wine cherry sauce would go perfect with it so I went for it.

Here is what you need:
A duck breast
red zinfandel about a cup
a cup of cherries pitted and sliced
two table spoons of sugar
one tablespoon brown sugar
 1 1/2 tablespoons corn starch

I seasoned the duck with salt and pepper and cooked it for five minutes skin side down and covered over medium low heat. I flipped it and cooked another five minutes and repeated until it reached an internal temperature of 165.

For the sauce I brought the wine to a boil then added my cherries, sugars, and reduced to a simmer and let it cook down until the cherries were soft. I then dissolved the corn starch and added to the sauce to thicken.

I served it with a roasted honey sweet onion with garlic and creole seasoning. I also served baby carrots with thyme and rosemary.

 The duck as awesome and the wine sauce paired well with it. The sauce had a nice cherry punch to it and was not overly sweet. For my first attempt at cooking duck I was happy. It was not dry and the flavor was better than I thought. I like the slight gamy flavor and the sauce rounded it out nicely!
What did you get from the market this week?

Love Food, Live Life!

Sunday, July 24, 2011

Market to Menu Monday! week 8: featuring Heirloom Tomato Pie!

The star of this weeks Market to Menu Monday is Tomatoes! I love tomatoes and have been getting some great ones at the market. I saw this recipe on the cover of Food Network Magazine and knew right away I had to try it.

click the above link for the recipe

I had to cheat an use pre-made pie crust because of time and my food processor is to small to accommodate the volume required to make the crust. It still turned out great! I love all the fresh herbs and they went well with the cheese and onion. The flavors are fresh and vibrant. This does take a lot of time and labor but it is well worth it. I can't wait to share it with my Mom who has been eye balling tomato recipes lately!
I am sorry to make this a short post but I am getting floors put in my house and am a busy beaver trying to move all my furniture! :( 
What did you get from the market this week?????? 


Love Food, Live Life!

Wednesday, July 20, 2011

Veal Osso Bucco

Veal Osso Bucco! This is now one of my favorite meals to date.  The recipe is not quite original I'm sure but I did my own take on this classic. The marrow in the bone turns to jelly and infuses the sauce. The dish is rich and wonderful and leaves plenty of room to play around with. The classic mirepoix which is the combination of garlic, carrots, celery, and onion is awesome and lends to a great flavor and absorbs the seasoning well.

Here is what I used:
veal shank
sea salt
black pepper
white wine
beef stock
oil for browning

 I started by seasoning the veal with salt and pepper. Then I dredged the veal and browned it to help seal in the flavor. Use the same pan to saute your mirepoix. I then placed the veal into a deep pan and added white wine to about half way to the top of the veal and added my mirepoix and reduced the wine by half. When that is done add the beef stock to about two thirds the way up the veal and add  your thyme and rosemary and braised it for about two hours.

I served it on top of my Tabasco Garlic Mashed Potatoes to add a bit of spice and it worked wonderfully!  This is relatively easy to make and the marrow is an experience that every foodie needs to have. It is rich and absorbs the flavor of all the spices. It may be a bit strange to most of the people I talked to but it worth a try! Classic flavors come together for a masterful dish that is tender and explodes with flavor. The braising makes it unbelievably tender and melts in you mouth like a well cooked prime rib.
This is a must try!
Love Food, Live Life!

Sunday, July 17, 2011

Market to Menu Monday! week 7: Grilled Fruit with Vanilla Ice Cream & Plum Yogurt Sauce!

Peaches are once again the star of the show on Market to Menu Monday!  This time I picked up some nectarines and plums as well from United Market Street. I went for a grilled dessert that would be perfect to round out your next BBQ.

Here is what you need:
brown sugar
white sugar
all spice
vanilla ice cream
6 ounces of vanilla yogurt
1 plum peeled for every six ounces of yogurt (serves about six)

Peel the plum and dice it.  Place in a food processor with the yogurt and a pinch each of cinnamon and brown sugar.  Blitz and set aside. Be sure to taste to make it fit your taste!  Cut your peaches and nectarines in half and remove seeds.  Sprinkle white sugar, brown sugar, cinnamon, and all spice and place on grill.  Grill on both sides to ensure they are cooked through.  Remove from grill and let cool to room temperature. Top with vanilla ice cream and the plum yogurt sauce and serve!
 This was a tasty and beautiful dessert. Easy to prepare and just has a big visual impact. The smoke oddly works with the flavors but make sure not to close the lid and get to much smoke or it could work against you. What is your favorite BBQ dessert????
 Love Food, Live Life!

Wednesday, July 13, 2011

Pat's Drive In

My brother recommended this place to me :)  It is one of those little whole in the wall places I have come to love.  They have a simple menu that they do to perfection.  They have been around for a long time and after I told all my friends that I tried it they all agreed.  It is among the best little burger joints in town.  I had do get on to all of them for not telling me about is sooner.  They all forget I'm not from here and am not well versed on the local hot spots.


As you can see the menu is nothing fancy.  It is just simple cooking done with love and passion.  I was surprised at how small the place was.  When we walked in one side of the restaurant was full and the other half had a closed sign.  The server, Pat's daughter was quick to invite us to sit in the closed half and was very friendly and informative.  I hate when people ask me what is good, but I did it to her anyway.  She said the burgers are what the people want and love.

 I also asked about the onion rings and found out they are had made every morning and was not leaving without trying them! They were so crispy and delicious it was ridiculous.  The fries also seemed home cut tho I forgot to ask.

My mom went for the fish sandwich, I had a bite and had to say it was fabulous.  I went for a burger.  Not just any burger though.  I am an explorer when it comes to food and saw an interesting burger I had to try.  "The Porky" a hamburger topped with ham!  It was so good.  It was a ham steak on a thick juicy burger and the flavors all melted together perfectly.  I ate till my stomach was about to burst and ate some more! The Porky is one of those dripping messy burgers that you just can't stop eating until it's gone.
The down home friendly service helped to make it a great experience. If you are down town and really hungry drop in for a good meal at a great price with the service to match. 
What is your favorite hot spot in town??? Leave a comment below and let me know so I can give it a try! 

Love Food, Live Life!

Sunday, July 10, 2011

Market to Menu Monday! week 6: Melon Prosciutto Salad!

This week is a simple one. I found this recipe in EveryDay with Rachel Ray her magazine.  When I saw it I knew it was destined to end up in my kitchen.  I found Honeydew and Cantaloupe at the Farmers Market and that sealed the deal.  It was so easy to make and so visually stunning. 

Here is what you need:

fresh mint to taste
2 lemons
3 teaspoons of lemon zest
salt and pepper to taste
1/2 honeydew melon peeled and cut into about 1 inch wedges
1/2 cantaloupe peeled and cut into about 1 inch wedges
2 teaspoons of honey
6 tablespoons olive oil
6 ounces of sliced prosciutto

In a small bowl juice your lemons and add zest. I zested my own lemons though you can buy the lemon zest as well. Add salt, pepper, honey and whisk in your olive oil.  Arrange your melons as desired top with prosciutto and drizzle the dressing onto each portion. Tear your mint by hand, this will bruise the leaves and release the flavor. Sprinkle mint onto the dish and you are done!!!

This would be a great way to impress your next dinner guest.  Little labor an a beautiful payoff. It bursts with flavor and just looks stunning.  I will definitely be making it again and again. Such a brilliant starter for a BBQ.

What did you get from the market this week????

Bloggers its a link party/blog hop! If  you wish to have your blog featured on this page take a look at the Market to Menu Monday page for details!

 Love Food, Live Life!

Sunday, July 3, 2011

Market to Menu Monday! Week 5, featuring Fresh Fruit Burritos! & Home Made Custard!

This week I got my hands on some farm fresh fruit. I found some blackberries, peaches, and strawberries!  I knew right away what I was going to make.  I had been watching Take Home Chef and Tyler Stone made some apple pastry's using fillo dough.  I wanted to create a similar dish.  In the spirit of fun I decided to make them burritos, topped with vanilla custard, and saved some of the fruit filler to make it look like sour cream and salsa!  I think I pulled it  off, what do you think?

Fresh Fruit Burritos

Here is what you need:

4 or five peaches
1 pound strawberries
1 pound black berries
2 tablespoons brown sugar
1 tablespoon white sugar
8 tablespoons butter

I diced the peaches, and sliced the strawberries.  I left the blackberries whole.  Put 2 tablespoons of butter in a sauce pan and melt it down, add the brown and white sugar and allow it to melt.  Then add your peaches and strawberries and saute until just under done. 


Now this is tricky part.  Fillo dough is paper thin and very fragile.  You really should butter each layer and use at least five to six layers.  I buttered only two layers in the spirit of my own health.  You can get crazy and sprinkle confectioners sugar in as well, but my aim was a mildly sweet dessert.  Roll into burritos adding some black berries.  Be sure to save some fruit for garnish!  Bake at 400 until golden brown.  Or follow the directions on your fillo dough packaging we sauteed the fruit so all you need to do is brown the dough.

above is the link to the recipe I used

Here is what you'll need:

2 teaspoons vanilla extract
3 tablespoons cornstarch
4 egg yolks
2 tablespoons butter
1/2 teaspoon salt
1/2 cup sugar
3 cups milk

Add the sugar, salt, egg yolks, milk, and sugar to a pot and bring to a slow boil.  YOU MUST STIR IT THE WHOLE TIME!  If you do not the milk will burn.  When it is thickened stir in melted butter and vanilla.  Pour it into a container and cover with clear film to keep the air from forming a skin on top of the custard.  It need a couple of hours to chill and set.

Plate the burritos and top with custard and some of the excess fruit and serve.  This dish is good hot or cold!  I prefer hot but my Mom liked it cold.  It was not overly sweet and the fillo dough is nice and flaky.  I really enjoyed making them and look forward to making them again soon!

What did you get from the Market this week?

Chef Kevin Smith

Love Food, Live Life!

Bloggers! It's a link party/blog hop! want to join and post your own Market to Menu Monday!?  Check out the Market to Menu Monday! page for details.  Get out, Get Fresh, Get Cooking, Get Blogging!