– Spicy roasted macadamia nuts served with Aviation Cocktail (Kinsey recipe. Available on New York Times website.)

– Cow’s milk cheese made in Tipperary, Ireland. Served w/ bread from local Astoria bakery (that was AMAZING) and a Sicilian Iced tea (cocktail recipe from the blog "30 bucks a week". I used simple syrup I infused with fresh rosemary. It rocked.)

– Micro-green salad (kohlrabi and beet greens) topped with sauteed pea shoots and shallot and a rice wine dressing (my own concoction)

– Pork loin "coins" in a fig molasses and mustard cream sauce over a bed of purple new potatoes and baby carrots (both csa) roasted in a mixture of olive oil, butter, herb de provence, sea salt and pepper.
(wine w/ entree brought to LWD by sarahbird)

– Berry cornmeal cake w/ fresh whipped cream

Micro-green  Pea shoot Salad

– pre-rinsed and air dried (paper towels are good!) Micro-greens (small handful on each plate)
– Saute 1 cup of pea shoots (2 handfuls) w/ olive oil and 1 chopped shallot for 2 minutes and then put over micro-green beds
– Dressing is 1 tbsp olive oil, juice of 1/4 lemon, 3 tbsp. mirin. Drizzle over salads on plates.


Jailhouse Rock

April 14, 2008

Our son is propping himself up on his haunches and trying to escape the crib. We finally had to set the crib on the third setting which makes it seem like he is just sleeping in a regular bed…with a waste-high rail to bend over to get to him. Fun fun. Our backs are going to die! BUT I guess that is better than letting our child run off to join the circus.

While child slept this weekend, I made a few repeats and then made up a few good recipes. However it wasn’t all a success. I’m having a problem with mac n’ cheese. The last two times I’ve made it have been very weird…just… not turning out right. I think I’m trying too hard. Made a really very strange mac n’ cheese this weekend. I don’t understand how you can mess up…perhaps too many types of cheese? I put in 7 this time and I think that is where things went terribly wrong. It wasn’t HORRIBLE.  It was tasty but SO RICH (ya think?!). So rich I don’t want any more. I may never eat Mac N’ Cheese AGAIN. Then I made the home fries again…they were SO DANG GOOD! THAT is a never fail recipe. I also made a Curry Carrot soup, which is lovely (even though I went a bit too spicy with it the first time around) and a lamb stew.

Curry Carrot Soup (inspired by my friend, Shweta, who made her’s for me and then well, I guessed how to put it together from there)

1 and 1/2 pds. of organic carrots peeled and cut into like sized chunks (roughly 10 carrots)
1 container of broth (I used chicken but veggie broth is good…I’d use one that is mushroom based)
2 tbsp. of olive oil
1/2 medium size onion diced
1 and 1/2 tbsp. curry powder (you could go up to 2 tbsp. but don’t go to 2 1/2…I speak from experience:)
salt and pepper to taste

Take carrot chunks and boil in broth until soft. Meanwhile, bring olive oil to medium heat in skillet, saute curry powder and onion for about 1 minute (cooking onion slightly and “toasting” the curry). Add skillet contents to broth and carrots. Once carrots are soft, ladle carrots and small amount of broth into a blender. Puree carrots and then add them back into the broth. Blend over heat for a minute and then serve. I would suggest creme fraiche with this. You could also pick up some green coriander relish in the Indian section of your grocery store…that is nice OR you could make your own, of sorts, with cilantro, green onion and maybe some red pepper (run in a mini-prep). This is obviously something you could use as a vegetarian or vegan option for guests when you have a dinner party. This is something you can freeze easily. This is a VERY cheap recipe to make.

Note: I got and used in the above this STUNNING “Madras Curry Powder” (medium heat) from and it is SO good. You need a jar of this stuff!

Lamb stew (I made this up but it is obviously based on many classic stew and braising recipes)

1 pd. lamb stew meat
3 carrots peeled and chopped
1/2 medium onion roughly chopped
2 medium red potatoes cleaned and cut into like-sized pieces. Set aside in lemon water.
1/3 to 1/2 bottle of red wine (I used a syrah I had left over from 3 or 4 days before)
8 oz. of beef broth
1 cup of chicken broth
1 tbsp. of fresh chopped herbs (I used a little of rosemary, thyme, marjoram and sage)
1 tsp. fennel seeds
2 dashes of cayenne pepper
ground red and black pepper
kosher salt
2 tbsp. of flour

Season meat with salt and pepper. Dredge in flour and then saute in large saute pan over medium heat (in olive oil). Remove meat when browned and add onions, salt and chopped herbs. Saute for one minute and then add liquids, all seasonings and meat. Turn down to a low simmer and cook (while monitoring and occasionally stirring) for 1 to 1 and 1/2 hours. Drain potatoes and add. Then cook for another 1/2 to full hour. The meat should be very tender. You can add corn starch to thicken if you like but I didn’t. This makes 6 servings.

Also, I ended up finally making the Farmer’s Daughter. It is NOT my bag. I took two sips and poured it down the drain. Ended up having a lovely “Purple Haze” beer. Tasty but glad I didn’t drink it with food. Wouldn’t go.


So, I found this on the Cocktail Chronicles (a fun read: and have to say: “YUM!”

Honeymoon (a.k.a. Farmer’s Daughter)

  • 2 ounces applejack (I used Laird’s Bonded Apple Brandy)
  • 1/2 ounce lime juice
  • 1/8 (3/4 teaspoon) ounce curacao (Marie Brizard)
  • 1/8 ounce Benedictine
  • Shake with ice, strain into chilled cocktail glass.

Now, I haven’t the same liquor cabinet this guy has…mine is…evolving. I’m expecting the Laird’s Bonded from a friend sometime in the next month but believe it or not, that stuff is hard to get your hands on. Am gonna try this on Saturday or Sunday night, I think.

(Actually I am a) Lower Alabama Farmer’s Daughter

2 ounces of Cold Creek Eau de Vie de Pomme (aged 8 years)
– 1/2 ounce lime juice
– 1/2 tsp. of Grand Marnier
– 1/2 tsp. of B & B

Shake with ice, strain into chilled cocktail glass and enjoy.

Note: Now…some people will say that Cold Creek is really not appropriate for cocktails. I disagree having recently had a very tasty Corpse Reviver #1 made with it , Remy Martin VSOP and sweet vermouth. There is a “taste of copper” finish to it that will be balanced out by the sweetness of the Grand Marnier, I’m betting.

I’m Not That Innocent

March 28, 2008

 Look at this child. Happy, engaged…you’d never know he would be capable of such drastic measures as sucking the very life out of our Food and Drink enjoyment…but he does… Lately less but let me tell you, being the center of the universe means never having to apologize to your mother for the fallen chocolate souffle in the oven or that your dad has to act enthusiastic over another pasta and a jar of pesto type meal!

Baby: Priceless (ok…a recent study actually indicates that from birth to age 18 he will cost us approximately 240K but to us, he is most DEFINITELY priceless!)

Baby asleep: 12 straight hours of constant vigilance

Mommie’s cocktail: depends on where you shop, BABY!

The KTB-ird Guion

1 shot of Bombay Sapphire Gin
1 shot of Sweet Italian Vermouth 
1/4 shot of B & B
1 dash of Fee Brother’s Orange Bitters

Stir with ice and strain into cocktail glass. Serve with a 1/4 slice of orange.