Monday, December 31, 2012

New Year's Eve Menu

  • Antipasto platter
    • cheese, salami, olives
  • Funghi tagliati e fettine sottili, con mozzarella fusa e timo
    • sliced mushrooms with melted mozzarella and thyme
Taittinger Brut Champagne
  • Oysters rocafella
    • Naked Cowboy, Kusshi, and Delaware raw oysters with champagne foam and mignonette
  • Sea scallops crudo 
    • with shaved fennel and extra virgin olive oil
  • Baked clams
    • parsley, oregano, shallot, parmesan and bread crumbs
Michel-Schlumberger 2011 La Nue Chardonnay 
  • Casonsei from Val Camonica
    • Homemade pasta stuffed with a sausage, potato, and chard filling
Canetto 2006 Reserve Vino Nobile di Montepulciano
  • Tagliati di manzo con radicchio
    • Thinly sliced beef with wilted radicchio and gorgonzola
  • Edible rocks 
Loxton 2009 Late Harvest Zinfandel
  • Salted caramel tart with chocolate ganache

Saturday, December 22, 2012

(Early) Christmas Eve Menu

Stanislaw Christmas Eve has been moved to the 22nd this year! My sister-in-law and her family weren't going to be with us on the 24th so we're celebrating a few days early all together. 

Given the non-traditional timing of the celebration, we decided this year to go with a non-traditional (for us) menu. A Mexican inspired feast featuring recipes from Mod Mex: Cooking Vibrant Fiesta Flavors at Home by chef Scott Linquist, a couple Rick Bayless recipes, and a few home-brewed ideas. 

We started prepping Thursday and had a major cooking session last night. We're heading out with bags and food in tow in a couple of hours to finish, assemble, and enjoy. Recipes to follow after the holiday!

Wild Mushroom Sopes
Chorizo, Potato, and Goat Cheese Sopes

Rice with Roasted Poblano, Spinach, and Fresh Cheese
Romaine and Radish Salad with Tomatillo-Lime Dressing

Cascabel Chile-Marinated Carne Asada Tacos
Pumpkin Black Bean Tacos
Chipotle Marinated Chicken Tacos

Monday, December 3, 2012

How to Cook Brown Rice

Cooking rice can be difficult. I've had the most success with this method. With rice, once the lid is on no peeking!!

1 cup brown rice
1 1/2 cups water

Add water and rice to a pan and bring to a boil.

Lower to a simmer, cover, and let cook for 20 minutes.

After 20 minutes remove from heat and let sit covered 10 - 20 minutes.