Christmas · Economics · Entertaining · Food · Health · Humor · Humour · Men's Issues · Recipes · Relationships

Holiday Hangover Brunch

eggsOh don’t get all self-righteous on me you sneaky little devils!

I know that even the most lady-like among my readers over-indulges on occasion.

So, if that is the case, pass this sweet little recipe on to your adoring partner so that they can nurse you back to health. Do it now because the ingredients will likely be something for which they’ll need to shop ahead.

Just FYI, hair-of-the-dog is highly over-rated. Just sayin’….not that I have that much experience with holiday hangovers.

Gorgonzola Custards with Pears

(WAY better than it sounds. Be sure to double the recipe to sate the hangover hungries)

Ingredients

Butter to grease muffin pans

2 TBSP Butter

2TBSP Butter

2 TBSP Flour

1.5 cups warmed half and half

2 eggs & 2 yolks (beaten lightly)

1/2 lb gorgonzola (crumbled)

salt

2 Pears

Walnuts

A Salad bowl full of your favourite mix of greens ( I like spicy baby arugala )

Enough of your favourite vinaigrette for the greens

Method

Prehead oven to 350

Butter 8 custard cups/ramekins and place in pan

Melt 2 TBS butter over medium heat

Add flour and combine well, cooking for about 1 minute

Add the half and half cream slowly, whisking constantly, until thickened enough to coat the back of a spoon (3-5 mins)

Remove from heat and whisk in whole eggs/egg yolk mixture.

Whisk in the gorgonzola until mixture is smooth

Add salt to taste

Pour custard into prepared custard cups and then pour hot water into the baking pan so that it reaches halfway up the sides of the custard cups/ramekins. Cover the pan and cups with foil.

Bake 25-30 minutes (test by inserting a knife – if it comes out clean, they’re ready)

While the custard is cooking wash and core pears, slicing thinly. Combine walnuts, pears and greens, and add vinaigrette to taste.

Advertisements
Creative Writing · Entertaining · Girl Stuff · Health · Life · Men's Issues · Music · Recipes · Relationships · Singles · Uncategorized · Women's Issues · Writing

Savoury Sunday; Breakfast in Bed

Ever thought of planning an impromptu sleepover with that long-time love interest sans jammies?

Romantic Bed & Breakfast
Romantic Bed & Breakfast (Photo credit: visit~fingerlakes)

If you’ve dreamed of a waking up next to your delicious lover AND a sumptuous breakfast to stoke the fires of sunrise amore, I hope this recipe helps.

You think your true-love may not be of the same mind? Have you ever thought about forwarding this little post to your lover to remind them that you are a precious gem worthy of great care?

Surprise your sweetie with breakfast in bed, complete with a mimosa based on Les Etoiles bubbly from one of my favourite home-grown Canadian wineries. It’s a bit pricey compared to my usual Segura Viudus, but doesn’t your first sleepover demand a little pomp and ceremony my sweet, dreamy, darling? Add a little orange juice and voila – good lovin’ in the morning guaranteed.

Almost.

You may also need to prepare your love a pot of joe, just in case they need some internal motivation.

My suggested breakfast in bed also gives you baking time to freshen up while it’s baking.

I present to you ladies and gentlemen – Abbracciando le Uova Pomodori (or, as we say in English, eggs in a tomato).

 

Ingredients

4 large beefsteak tomatoes (fresh from the garden is always best)

4 eggs

2 tbsp. fresh basil

1/4 cup parmesan cheese

4 thickly sliced pieces of fresh bread (sourdough and pumpernickel are both  yummy)

1 halved clove of garlic

2 tbsp. olive oil

salt and pepper to taste

Method

1) Preheat oven to 450 degrees.

2) Cut the top off of tomatoes and scoop out seeds and  pulp.

3) Place the tomatoes in a lightly oiled baking dish.

4) Break an egg into each tomato. Sprinkle each with salt and pepper. Add basil and sprinkle with the cheese.

5) Bake for about 20 minutes until the egg whites are set and the yolk is still runny (or longer if your true love prefers the yolks solid).

6) Rub the garlic clove over the bread and drizzle each piece with oil. Bake under broiler watching closely until the bread is golden.

7) Place each tomato on a slice of bread .

***You get luscious lover points for brining breakfast in bed.

You get triple points for arranging it on a tray with the mimosa, coffee/tea, the daily news and a beautiful flower.***

***

May I suggest an appropriate song for my delicate morning doves?

 

 

 

Creative Writing · Entertaining · Girl Stuff · Health · Life · Men's Issues · Recipes · Relationships · Spirituality · Travel · Uncategorized · Women's Issues

Savoury Sunday; Antipasti II Croquettes

Arancini
Arancini (Photo credit: L.Richarz)

I’m back just like I promised last Sunday my sweet little darlings. This is the second of three Antipasti Savoury Sundays. Last week I gave you a delicious shrimp and pea puree recipe. This week I send out all of my culinary love and have decided to share a Croquettes recipe that we enjoy.

No mater where I go, there is always a local version of croquettes – the perfect savoury food to pop in your mouth, with just enough staying power to get your through a long, lingering afternoon of sunshine and friendly frolicking.

This is a long, slow recipe to make, so turn on some music, enjoy a nice glass of wine, and look forward to sharing these with your friends.

A recent recommendation of Las Moras Reserve Chardonnay  from Billy’s Best Bottles could be paired with any of these three Antipasti’s.

Be sure to check out my music selection below….

Arancine Rice Croquettes

Ingredients

1) 3.5 cups water

2) 1/2 tsp chopped saffron threads steeped in 1/4 cup hot water for 15 minutes.

3) 1.5 tsp salt

4) 2 cups Arborio rice

5) 2 eggs

6) 2/3 cups grated parmesan cheese

7) 1/4 tsp ground  black pepper

For the filling;

1) 3 tbsp. olive oil

2) 5-6 oz  ground beef/pork or a mixture of the two

3) 1/2 onion

4) 1 small carrot peeled and diced

5) 1 small celery stalked finely chopped

6) 1 cup tomato sauce

7) 1 tbsp. tomato paste

8) 1/4 cup cooked peas

9) 1 cup flour

10) 1 cup fine bread crumbs

11) 2 eggs

12) Olive oil, or preferred oil for deep-frying ( I prefer grape seed oil).

Method

Rice Mixture;

1) In a saucepan combine the water, saffron and 1 tsp salt and bring to a boil.

2) Ad rice, stirring well. Turn heat down to low, covering pan to cook rice until the water is absorbed and the rice is cooked through (~15 minutes).

3) Cool rice mixture for a few minutes, and then add eggs, cheese and season with remaining salt and pepper.

4) Spread rice on baking sheet and cool until cold, but do not let it harden (1-2 hours)

Arancine Filling;

1) Heat oil in pan over medium heat. Saute meat, onion, carrot and celery until cooked through (~15 minutes)

2) Add tomato sauce and paste. Cook until thick (~30 mins)

3) Remove from heat and stir in the peas.

4) Transfer to a bowl and let cool.

Putting it all together;

1) To shape the croquettes, use a spoonful of rice to make a 1-2 inch ball.

2) Make an indent in the rice with your finger, and add some Arancine filling.

3) Smooth the rice over the filling.

4) With bread crumbs, flour, and lightly beaten eggs  in their own, separate bowls, dip the croquettes one at a time first in flour, then egg, then bread crumbs. Place croquettes on lined baking sheet and refrigerate  for at least two hours, and up to a day. This makes frying easier as the raw croquettes are much more firm and don’t fall apart when frying.

5) When you’re ready to fry the croquettes, line a baking sheet with paper towels, and heat up your oil in a sauce pan.

6) With a skimmer, place the croquettes in the oil, and let them fry until golden brown. A few times during the frying process, lift the croquettes from the oil. This allows the inside to cook without over cooking the outside. Place fried croquettes on lined baking sheet and slip the sheet into the oven to keep warm.

***

 

Creative Writing · Entertaining · Entertainment · Health · Life · Recipes · Relationships · Singles · Uncategorized

Savoury Sunday: Pasta Carbonara

Vineyards in the Italian wine region of Tuscan...
Vineyards in the Italian wine region of Tuscany in mid November. (Photo credit: Wikipedia)

I really had fun putting this post together for you. Be sure to scroll down and play the Louis Prima/Keely Smith tune to get you in the mood.

Pasta Carbonara is one of my favourite Italian dishes. It’s easy to make, delicious and satisfying. There’s nothing like this simple, comfort food to accompany a shared meal with great friends or a cozy lover.

Finish up this rich dish with a nice light lemon gelato.

You can’t possibly  have a civilized meal without including some wine and music.

Experts have suggested everything from sweet Riesling to dry Syrah. Is that possible?!  Personally, I abide Billy Munnelly’s philosophy about wine; drink what you enjoy within your budget.

I tried Porcupine Ridge Syrah from South Africa (because that’s what I had in the house). You may also try a classic Italian wine to go with your rustic Italian Carbonara; Citra Montepulciano D’Abruzzo.

For music, it has to be Louis Prima and Keely Smith. I’m Queen of nothing if I’m not Queen-of-Over-The-Top. ( I’ve included a link for your listening pleasure just below the recipe.)

I hope you enjoy this week’s Savoury Sunday.

Ingredients

  • 1 pound pasta, such as spaghetti or rigatoni
  • 3-4 tbsp. olive oil (enough to coat bottom of pan)
  • 1/4 pound chopped pancetta, or traditional bacon if you don’t have pancetta
  • 1/4-1/2 cup frozen or fresh peas
  • Red pepper flakes to taste ( I use 1/2 tsp – 1 tsp)
  • 4 pressed cloves garlic
  • 1/2 cup dry white wine
  • 2 large egg yolks
  • 1 cup freshly grated Romano cheese

Method

1) Put a large  of water on to boil. Add a liberal  amount of salt and the pasta. Cook to al dente (8-10 mins)

 2) Heat  a large pan over medium heat. Add the  olive oil and pancetta/bacon

3)  Brown pancetta 2 minutes. Add red pepper flakes,  garlic, peas  and cook a few minutes more

4) Add wine and stir up all the pan  drippings.

3)In a separate bowl, beat yolks, then add about 1/2 cup of the pasta cooking water.

(This tempers the eggs and keeps them  from scrambling.)

4)  Drain pasta well and add it directly to the other ingredients in the pan

5) Pour the egg mixture over the pasta. Toss rapidly to coat the  pasta without cooking the egg.

6) Remove pan from heat and add 3/4 cups of  cheese.

7) Season with  lots of pepper, and salt to taste.

8) Continue to toss and turn the pasta for a few more minutes  until it soaks up egg mixture and it thickens.

9) Add extra cheese for garnish.