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Cucumber!

I know...2 posts in 2 days. And both about cucumbers.

Well yesterday, I was under the impression that I'd have to wait until next year to get a second chance for a ripe cucumber.

I was wrong.

You see, early in the season, my cucumber plant was growing in such a way that I was stepping on it. It was making it difficult for me to water my tomatoes. And to use my grill.

So I "encouraged" it to grow in a different direction. I "helped" the tendrils wrap around my planter and eventually between the slats of my deck rails.

I kept leaning over to see if there were any flowers. I didn't think so.

Again, I was wrong.

I looked down yesterday, and there was a full grown (yet still unripe) cucumber hanging down!


I am very excited!

I can even see it as I walk my dog.


Okay, enough about cukes.

Kristen out!

July/August

Many of you already know that I was interviewed at the DC. It was fine. It's better now that it's done. My family wasn't able to come to see me do it live, so Josh recorded it for me. You can see it here. My interview starts at 2:20.

I also grew a cucumber.



When I finally got to go to the garden center at the end of May, I was seduced by the promise that I could grow cucumbers in a container.


And my plant always looked healthy. I got very excited early in the season when I had approximately 257 flowers and roughly 72 little cukes.

They all died. So I stopped looking and just continued to water. I guess good things come to those who ignore. I was rewarded with a real cucumber!

Alas, I should have ignored it a little longer.


You can see by how green the seeds still are that this cuke wasn't exactly ripe. The result is a very bitter cucumber. It is, however, crunchy.

So I cut it up and mixed in some of my homegrown cherry tomatoes, a little onion and doused it a vinaigrette.


I will eat it up, love it, and learn from it. Next year I will have to continue to be patient.

Patience has gotten me nowhere with my strawberries. My plants are bigger and healthier this year than last, but I haven't had any fruit.


So that's all that's new with me.

I'm exhausted from the convention and hope I will sleep well tonight.

Date nights have been a little crazy as Josh is working a funny schedule of late. This week should be on Friday, but we'll see.

Kristen out!

Opposite coasts

Yes, Josh and I will be on opposite coasts next week. I already had a trip planned to see my family in SC when Josh had a sudden business trip in CA come up.

We kinda like the way it worked out. Neither of us has to be home pining away for the other.

Sonny, the other hand has to miss us both. But his Aunty Amelia and Grandpa Peter will be looking after him. We are sure he will be well cared for.

So that's all the news.

Oh, I've lost 5lbs on SB. Woohoo!

Kristen out. I'll check in when I return next week.

Ciao.

Date Night 5/9/11

I made trout!

I know--weird. You see, I started South Beach again yesterday. I have three SB cookbooks and one of them had a recipe for Pecan Crusted Trout. So I called Josh at work. The conversation went something like this:

Me: Babe, how do you feel about trout?

Josh: I LOVE trout. I don't know that I've ever eaten it before, but I'm sure I love it.

And he did. Enough to take the leftovers to work today for lunch.

I even liked it. I'm very timid about fish, but I've ordered it a restaurant. Of course that preparation smothered the fish in onions and bacon. I'd like shoe leather prepared that way.

So I had trout in the back of my mind when I went to the market. I was at the fish counter getting shrimp for our appetizer when I notice whole trout. Seeing the fishy's face was enough to make me say goodbye to trout forever...pecan crust or not. But then another customer came to the counter and engaged the other butcher in a conversation about the trout. He said he could remove the head, the bones, clean it and fillet it. Sold! I said I'll take one like that.

If you were reading carefully, you noticed that I was buying shrimp. There's our appetizer.

As for cocktails...Josh made himself a daiquiri and I made myself a cooler of sorts. Cherry pomegranate Crystal Light, Fresca, and a squeeze of lime. I put it in a Collins glass with a cocktail umbrella and a bendy straw. I was very happy.

So, all in all first day of South Beach was a success.

And Date Night was as well.

Out my front door

I just love spring!

DDCP '11

It was a success. I only have pictures of food, but here goes:

First things first....it was a Cocktail Party! Mint Juleps for everyone!

Crudites platter. The empty bowl held my green goddess dressing/dip.

Stuffed Mushroom caps. Paula Deen's Chicken Picatta Stuffed Mushrooms.

Ham and Cheese Puff Tart. Clearly the star of the show!

And finally a shot of the table. Notice my beautiful roses (it is after all the Run for the Roses) in large mint julep cups. Those little sausage things in the foreground were Kentucky Bourbon sausages. Allegedly they were served at Churchill Downs on Saturday.

Date Night 5/3/11

I know it's Tuesday. Not usually a date night. Josh has a late meeting at work and it seemed like a good idea to have a slow evening. With a cocktail.

So I'm going oh so Italiano this evening. You see, I'm planning to start South Beach next Monday. I had to get all this entertaining behind me before I could start the big D. And being that the first two weeks are absolutely no carbs (including fruit!), I'm trying to pack as much pasta and potatoes into my diet now.

Not in an unhealthy way. I try to cook and eat all things in moderation. But we are having bruschetta and prosciutto panino (prosciutto wrapped around mozzarella) for an appetizer. I haven't decided on the cocktail yet. I'm thinking something with absinthe (it's legal now).

Dinner is pasta with a sausage gravy. We'll have a green salad and garlic bread alongside.

Dessert. Well dessert will be different. There is one piece of cheesecake left. And I bought these amaretti cookies. They are amaretto flavored cookies. I haven't eaten these in years but they are highly addictive. Josh likes his ice cream doused in some kind of cordial. I'm thinking I'll crush some of the cookies and sprinkle them on his chocolate ice cream with a splash of amaretto. What do you think?

Okay, I think I've put off unloading the dishwasher long enough.

Ciao Bellas!

40th Wedding Anniversary Extravaganza--Fini!

So I think everybody had a good time.

I, of course, am my worst critic and felt like nothing looked pretty enough. The beef didn't slice well; the potatoes kind of "melted;" and the asparagus was undercooked.

C'est la vie.

The cheesecake is probably the BEST dessert I've ever made. Or eaten for that matter.

I guess I'm not all self deprecating.

Next weekend is the Derby.

I think I'll be sick tomorrow.

40th Wedding Anniversary Extravaganza--Post V

Well, it's coming down to the wire.

I have 2 desserts in the fridge.

Key Lime Cheesecake

Flourless Chocolate Cake

As you can see I have a 40 candle to add to the cake tomorrow. What you can't see is the border of raspberries. If it wasn't already covered and in the fridge, I'd take another picture. You're just going to have to wait.

I also made "orange scented whipped cream." Or possibly butter. I may have over whipped it. We'll have to check later. I have enough cream that we can try again tomorrow. Amelia will be here helping. She can do it.

Amelia will also be making a raspberry coulis to accompany both deserts. Really, Amelia will be here not so much as a sous chef, but as a sauce chef.

The mushroom duxelle is cooling. I added the salt at pepper too soon, so there's more liquid in the pan than there should be. I'll have to figure out how to handle that before I assemble dinner tomorrow.

Hmm. "What mushroom duxelle?", you are asking. I haven't shared the whole menu with you yet, have I?

I guess now is as good a time as any.

To go along with our cocktails during "cocktail" hour, we are having this tasty cheddar cheese and jam spread that Eileen just loves. I also have a wedge of brie for Peter. I'll add grapes and a sliced apple to the tray.

On to dinner. We are beginning with my mom's cucumber salad. I've added ricotta salata to Mom's recipe.

Main course is Beef Wellington. I've made this before and it was really good. I mean really good.

The beef will be accompanied by Duchess Potatoes.

Duchess Potatoes

Serves 8

For the smoothest, most uniform texture, use a food mill or ricer to mash the potatoes.

3	pounds russet potatoes , scrubbed
1	cup heavy cream
6	tablespoons unsalted butter , cut into 1/4-inch cubes and softened
1	large egg plus 1 egg yolk, lightly beaten
1 1/4	teaspoons Salt
1/2	teaspoon pepper
	pinch nutmeg
1/2	teaspoon baking powder

1. MICROWAVE POTATOES Adjust oven rack to upper-middle position and heat oven to 475 degrees. Meanwhile, prick potatoes all over with fork, place on plate, and microwave until tender, 18 to 25 minutes, turning potatoes over after 10 minutes.

2. MASH POTATOES Cut potatoes in half. When cool enough to handle, scoop flesh into large bowl and mash until no lumps remain. Add cream, 3 tablespoons butter, eggs, salt, pepper, nutmeg, and baking powder and continue to mash until potatoes are smooth. Let cool to room temperature, about 10 minutes. Gently fold in remaining butter until pieces are evenly distributed.

3. PIPE AND BAKE Transfer potato mixture to piping bag fitted with ½-inch star tip. Pipe eight 4-inch-wide mounds of potato on rimmed baking sheet. Spray lightly with cooking spray and bake until golden brown, 15 to 20 minutes. Serve.

MAKE AHEAD Once piped onto the baking sheet, the potatoes can be covered loosely with plastic wrap and refrigerated for 24 hours. Remove plastic and spray lightly with cooking spray before baking.

You'll notice that these potatoes have to be piped. Josh ate these potatoes every date night for the last 5 weeks (save this one) so I could perfect my piping technique. I finally got it! I also made one change to the recipe. We didn't like the nutmeg. Too weird. We found garlic salt more to our liking.

We will be having roasted asparagus with a lemon aoli. Guess who's making the aoli? You got it. Amelia!

All that leaves is dessert and not only do you already know about that, you've seen them!

So, the rest of my day just involves cucumbers and onions; a little clean up; and easy peasy, I'm done.

Tomorrow is potatoes, beef and green peppercorn sauce. Amelia will be here working with me.

I may actually be relaxed enough to enjoy this shindig...er Extravaganza!

40th Wedding Anniversary Extravaganza--Post IVa

Dessert(s)

Yes, I'm making two. Call me insane.

Key Lime Cheesecake

Makes 10 to 12 servings

Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop... more ›

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Ingredients

Lime custard

• 6 large egg yolks
• 3/4 cup sugar
• 6 tablespoons fresh Key lime juice or regular lime juice
• 1 teaspoon grated Key lime peel or regular lime peel

Crust

• 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted

Filling

• 2 (8-ounce) packages cream cheese, room temperature
• 2/3 cup plus 3 tablespoons sugar
• 2 large eggs
• 3 tablespoons fresh Key lime juice or regular lime juice
• 1 tablespoon grated Key lime peel or regular lime peel

• 1 16-ounce container sour cream

• Thin lime slices

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Preparation

For lime custard:
Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken).

For crust:
Preheat oven to 350°F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter pan. Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature.

For filling:
Place cream cheese, 2/3 cup sugar, eggs, lime juice, and lime peel in processor; blend well.

Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.

Meanwhile, stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend.

Carefully spoon sour cream mixture over hot cheesecake; smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight. Do ahead Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake; transfer to platter. Garnish with lime slices and serve.

Read More http://www.epicurious.com/recipes/food/views/Key-Lime-Cheesecake-236210#ixzz1KqUA84Pf


So I mostly followed the recipe as written. I did add excessive quantities of lime zest. And since Aunt Kate sent me her lime extract, well, I used it. I can say it definitely improved the sour cream topping. Pucker up, Kate!

And when you read both dessert posts together, I'm sure you will see that I have enough dessert for, oh, 87 people. I KNOW! Get off my back! I have two very different dessert palates to please.

More tomorrow, I hope.

40th Wedding Anniversary Extravaganza--Post IVb

Dessert(s)

Yes, I'm making two. Call me insane.

This is the one that I'll make tomorrow.

Flourless Chocolate Cake

Serves 12 to 16 Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes. We like the pure flavor of chocolate. However, coffee or liqueur (choose something that tastes like nuts, coffee, or oranges) can added if desired. In any case, choose a high-quality chocolate that you enjoy eating out of hand. 8 large eggs, cold 1 pound bittersweet or semisweet chocolate, chopped � pound (2 sticks) unsalted butter, cut into �-inch chunks � cup strong coffee or liqueur (optional) Confectioners� sugar or cocoa powder for decoration 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty aluminum foil and set wrapped pan in large roasting pan. Bring kettle of water to boil. 2. Beat eggs with handheld mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed to achieve same result, about 5 minutes. 3. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heatproof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (To use microwave, melt chocolate at 50 percent power for 2 minutes, stir, add butter, and continue heating at 50 percent power, stirring every minute, until chocolate and butter have melted and are smooth, another 2 to 3 minutes total.) Using large rubber spatula, fold 1/3 of egg foam into chocolate mixture until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous. 4. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, thin glazed crust (like a brownie) has formed on surface, and instant-read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove springform pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow flavors. (Cake can be covered and refrigerated for up to 4 days). 5. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right-side up on serving platter. Sieve light sprinkling of confectioners� sugar or unsweetened cocoa powder over cake to decorate, if desired.

40th Wedding Anniversary Extravaganza--Post III

The Beverages.

One of my readers found the menu cards to be a tease. She couldn't read the cocktail list.

You should know that the resident bar tender knows what his guests like, so while he can make anything you can think to request, the menu is limited to those favorite cocktails.

So here goes:

House Cocktails

Daiquiri--Rum, Fresh Lime juice, Lime infused simple syrup

Gimlet--Gin, Rose's Lime Juice

Manhattan--Rye, Bourbon, Sweet Vermouth ,Peychaud's Bitters

We won't just be drinking cocktails all night. We'll have wine with dinner. Eileen announced recently that she loves red Zinfandel over all other varietals. Check. I bought a nice bottle of Zin. Then, speaking to the oh-so-helpful wine dude, I selected a Cabernet Sauvanignon. Or perhaps I should say the wine selected me. You see the label says Hunter. When I explained that Hunter is my maiden name and that it was for a dinner party for my in-laws anniversary, wine dude said, and I quote, "That only seems equitable."

Maybe tomorrow I'll share desserts.

Kristen out. The house won't clean itself.

Date Night 4/26/11

Just because I haven't blogged about my date nights, doesn't mean that they've stopped. It just means I've been lazy about blogging. So sue me or flog me or chastise me in whatever way you feel is appropriate.

We don't usually have date night's on a Tuesday. Tuesday is usually reserved for Family Worship.

We did that last night so we could do Date Night tonight. I'm getting my hair cut this afternoon (so is Josh) and my stylist likes to do my hair on Date Night. She does it all up and makes it big an poofy. Josh's stylist does not do that for him.

So I'm making flank steak. In fact, I'm making this flank steak:

STEAK

• 1/2 cup soy sauce
• 1/2 cup dry white wine
• 1/2 onion, chopped
• 3 tablespoons chopped fresh rosemary
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 2-pound flank steak, trimmed

SAUCE

• 1/2 cup sour cream
• 1 tablespoon plus 1 teaspoon prepared horseradish
• 2 green onions, chopped

• Romaine lettuce leaves

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Preparation

FOR STEAK: Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally.

FOR SAUCE: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Prepare barbecue (high heat). Drain steak. Pour marinade into small saucepan and boil 1 minute. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes. (Can be prepared up to 2 hours ahead.) Cut steak across grain into thin diagonal slices. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce.

Read More http://www.epicurious.com/recipes/food/views/Marinated-Flank-Steak-with-Horseradish-Sauce-2343#ixzz1KdobpDRR

I'm excited because I haven't used my grill yet this season. Josh will reattach the gas tank when he get's home. Assuming it's not raining. If that's the case, I can broil it.

I'm also excited because I actually have all of the ingredients. Wohoo!

I don't know exactly what I'll do for appetizer/dessert. I've got hours to figure that out, though.

Catch ya later.

40th Wedding Anniversary Extravaganza--Post II

What makes this an "extravaganza?", you ask.

Well, it's not so much the food. I mean my menu is fabulous (if I do say so myself--and I do. I've made each of the elements before and they are really, REALLY good. More on the menu later. ). It's more about the other touches.

Like menu cards. Cocktail menus. Dessert choices (also on a menu card). Cordial and Whiskey lists. I spent the better part of my afternoon with paper cutter, exacto knife, and spray glue. I haven't done this much of that kind of thing since I was teaching.



All the things you would get at a really nice restaurant.

Additionally, I found this beautiful tulipiere in the Napa Style catalog.



It screamed Eileen. I had planned to buy it as anniversary gift and have a flower arrangement done it for Eileen to take home.

But then I found this antique glass platter. It also screamed Eileen.


What was a girl to do?

Enter Mom. My mom. Eileen's close, long time friend who had been asking me for help in finding a gift. She ordered the tulipiere and had it sent to me. She paid for the flowers in the vase to be delivered on Saturday. She's sending me a card to accompany her gift.

I bought the Cambridge Glass platter.

And for Peter? While I was buying wine for this dinner (more on that later), I found a bottle of something called "Chocolate Passport." I inquired after it and was told that it was a chocolate port. (Josh keeps insisting that it's just a chocolate infused red wine. Whatever.) The super helpful wine dude added that if you like chocolate, you'll like this. Well Peter doesn't just like chocolate. He is in the throws of a long time, deep love affair with it. Thus, Peter gets his own anniversary gift this year.

That ends this installment of Wedding Anniversary Extravaganza. More later.