Sunday, April 17, 2011

Carrot Muffins with Cream Cheese Icing


Snack time.

Fruit pie for a BBQ

Pheasant Pot Pie

Friday, April 15, 2011

My favorite salad




The dressing I use for this salad has been used in my family for many generations. The seasoning in the above picture is what gives it its unique taste. I can't remember ever finding this particular seasoning at the local grocery store, usually it is given to me from one of the matriarchs of the family or I have found it at German specialty stores. If you don't feel like going hunting and would like to replicate this particular salad I would substitute it with the standard Italian dressing packets you can find at any grocery store.


This should be a fast, do it by your taste kind of recipe. I grab a glass measuring cup fill it with a cup or less of water, crumble about a quarter of a beef bouillon cube into the water, throw it in the microwave to warm it up so it dissolves, then I add vinegar generously about a cup, chop up 2 or 3 green onions and add them in along with some cracked pepper and oil, stir it up real good with a fork and set aside. Move on to the veggies; chop up the cucumber first so you can get it soaking in the dressing while you are chopping the rest of the veggies. Chop carrots thinly, tomato wedges, and your greens. I usually pick dark greens, I think they go the best and if I have spinach in the fridge I will mix some in too. Chill or eat right away. I usually save the leftover dressing and use it the next day or leave chopped cucumber soaking in the dressing for a pickled snack the next few days. This is a very salty and vinegary salad.

Tuesday, April 5, 2011

Homemade Pita




Ok so I have been hoarding pictures for weeks now and I'm finally getting around to posting them. Last week I wanted to have something greek-ish for dinner so I made homemade pita bread. It was super simple and delicious. I have made this recipe before and it is tried and true:
 1 c. warm water
3 c. AP flour
2 t. salt
1 T. Oil (Olive or Vegetable)
1.5 t. sugar
1.5 t. Dry Active Yeast

The method is also very simple. Measure out all of your ingredients. Combine water, oil, yeast, sugar and salt in one bowl. Lets stand for 8 minutes. Mix flour into the liquid mixture and turn out onto a floured surface. Knead into a ball, pictured above, cut into portions, 6 to 8 smaller balls. Roll dough out into circles and cover with a damp towel, or plastic wrap for about 30 to 45 minutes. Preheat oven to 500. Once the dough has risen a little remove the towel, lightly brush with olive oil, season with salt and pepper and place the circles of dough in the oven, on a sheet tray, or directly on the rack. Bake for six to ten minutes until the pita has puffed up and is starting to brown.
Remove from oven and allow to cool, cut in half, split pita down the center and enjoy

Saturday, April 2, 2011

Cooking Dinner at The Bellagio

Canapes: Giant Clam Sashimi, White Soy, Wasabi, Micro Shiso; Foie Gras Mousse, Candied Kumquat, Anise Hyssop; French Breakfast Radish, Green Olive Butter, Grey Salt


First Course: Vanilla Butter Poached Lobster, Sun Choke Puree, Sunflower Sprouts, Argon Oil and Espellette

Second Course: Oak Smoked Squab, Roasted Beets, Black Trumpet Mushrooms, Micro Fennel and Pickled Strawberries

Third Course: Beef Composition; Grilled Ribeye, Braised Short Rib and Crispy Tendon, With Roasted Carrots, and Pea Tendrils

Cheese Course/ Dessert: Oregon Blue Cheese Mousse, Pistachio (Puree, Pesto and Financier), Sous Vide Rhubarb, Crumbled Hyssop Blossom

Leftover Mexican Breakfast

Just a little huevos rancheros to start our morning off right

Nob Hill Randoms

Crispy Veal Sweetbreads with Frisee, Fine Herbs, Radish and Sauce Gribiche.. Super timeless

Spring menu grilled asparagus salad with smoke parma ham.. Delicious

Burgundian Snails, Milk Poached White Asparagus, Garlic, Dijon and Watercress