Tuesday, September 29, 2009

Rosh Hashana




























The Jewish new year is a great time at our home. We had almost 20 people this year, and if you weren't there you not only missed Wendy's chopped liver (which is only made for the holidays), gefilte fish, a most delicious brisket and of course all of the go-withs including a Caprese salad made from tomatoes gown in Marilyn's garden. We had a few birthdays as well, Brenda, Alan, Lissadell, and Erin's all fell on this Rosh Hashana eve. Alan's was a major event so his choice of cake was taken into consideration but, who doesn't like a Devil's Food Cake with Dark Chocolate Ganache filling all covered in a Milk Chocolate Frosting.
I apologize for lack of pictures, after I took the appetizers I got caught up with the festivities and put the camera down. There were some taken so as soon as I get my copies, I'll post them

Saturday, September 12, 2009

Chili-Lime Grouper w/Corn Cakes & Spinach



Had a very special old friend and her new baby back in the neighborhood. Seeing as how she's not a huge meat eater we opted for a seafood favorite of ours; Grouper, this time chili and lime flavored. Marinated the fillet in a paste of lime juice, chipolte pepper, garlic and olive oil, then broiled it as the rain prevented grilling. Finished it with a lime/jalapeno/shallot butter along with sauteed baby spinach. Seems the hit of dinner were my Silver Queen Corn Cakes which I make with local grown Silver Queen corn, cornmeal, flour,baking powder, eggs, onion and touch of honey.

Italian Night


Had a taste the other day for Spaghetti and meatballs. Started with the basic mix of ground beef, lamb and pork, added some home grown herbs, panko couple of eggs and a few veggies. Rounded them up an into a hot oven for a delicious topping to our cappilleni all smothered in a garlic marinara sauce. Put sliced local grown golden heirloom tomato on top of field greens for the perfect side.

Wednesday, September 2, 2009

Salsa Verde w/ Clams over Linguine




Thinking about dinner last night and was asked to use Clams, Linguine and Salsa Verde. I came up with a Green Sauce (translation for salsa verde), using tomatillos, jalapeno pepper, pine nuts, lime juice and from our garden parsley and cilantro blended together with olive oil. I steamed the Clams in a fish stock, added some chopped clams to the sauce and poured it over the linguine. To go with I made an arugula and field green salad with marinated mushrooms and heart of palm. To sop all the remaining juices a sour dough garlic/cheese loaf.