Category: Food & Drink

Jun 16, 2010

Pesto!

For dinner tonight Monte decided it was time to make pesto.   He went out back and thinned our basil garden by about 3 plants.  The result is what you see here.  It was delicious.  We tried it on some pasta a little later and it was even better.

Here’s the recipe we used:

Fresh Basil Pesto (makes ~ 1 cup)
2 c fresh basil leaves, packed
1/2 c freshly grated parmesan-reggiano or romano cheese
1/2 c extra virgin olive oil
1/3 c pine nuts
2 cloves of garlic,  minced
salt and freshly ground black pepper to taste

Combine basil with pine nuts in food processor.  Pulse a few times.  Add garlic, pulse a few more times.

Slowly add olive oil while food processor is on.  Scrape down sides of food processor several times.  Add grated cheese and pulse again until blended.  Add salt/black pepper.

Can’t wait to try it on pizza!

Jun 15, 2010

Nice white

I went to take some shots out back tonight — I saw a hummingbird at one of the feeders in the backyard for the first time.   But, alas, my camera battery was dead.    I went to get my spare, and it was still in my backpack from the lake trip, and it too was dead.

After recharging both, it was getting a bit late in the evening to be really creative.  So, I took a picture of one of the first things I saw — this bottle of Snowline Pinot Gris.   It’s my current favorite white wine.   And, it’s inexpensive.

Jun 10, 2010

Oooh Ooh Ooh Oooooh Ooh - I LOVE sangria wine!

Tomorrow we are taking the day off and joining our favorite bunch of crazies on a 3-4 day up-the-river-cruise.  The lake is still full, which means we can get pretty far up to see some beautiful scenery.  Our marina is at mile marker 14 and we’ll anchor at mile marker 47 tomorrow night.   We’ll make our way back to the marina over the course of the next few days.  It’s gonna be FUN!!

One of the staples of any overnight raft-up on the lake is sangria.  I made a batch tonight to put in the cooler in the morning.    I have found a recipe I really like:

Sangria (I usually double this recipe)

1 bottle red wine (I use a Spanish tempranillo)
1/4 c brandy
1/4 c sugar
1 apple, 1 orange, 1 lemon – sliced (try to remove the seeds)
several friends

Shake everything up together and chill
Right before serving add about 1 – 2 cups chilled club soda.

Oh, by the way, if you’re going to make this recipe, it is also mandatory that you sing the B-dock anthem while you’re sipping on a glass.  Here’s a youtube  link so you can start practicing!

Jun 1, 2010

Pizza to go

Tuesday.  Busy day.  Meetings starting in the wee hours through the day.   Hair appointment at the end of the day.   I’m going to pass on the cooking thing tonight and decided to pick up pizza from the 2nd best pizza joint in Austin 🙂

Portabello and proscuitto rocks.

May 21, 2010

Patience

We’re having visitors this weekend, from San Antonio – Mary and Ryan.  Ryan’s birthday is today, so I baked this cake last night.  We will celebrate when they get here this evening.

The cake was staring at me as I was making coffee this morning.   It’s calling my name.  It won’t leave me alone.  I must be strong.

It’s going to be a long day.   😉

May 20, 2010

Mmmmm

Our basil is booming.   In anticipation of lots of pizza feasts in our future, we have 2 patches of basil plants this year.  This patch was planted from seed.  Well, actually, there were probably about 5 times this many plants that sprouted, but Monte has been thinning them down to a managable number.

I think it’s time for some pesto!!!

May 8, 2010

Pizza!

This weekend Asha, my friend and roommate from grad school,  was in town with her family.  They’re spending today and tomorrow with us.   We put them to work making pizza.  It was DELICIOUS!   You can find Monte’s pizza dough recipe here, if you want to give it a try.

We had a great time, and are looking forward to taking a sail tomorrow before they have to head home.

Apr 29, 2010

Recycling bananas

I’ve been staring at a couple of brown bananas on the counter today.   Instead of tossing them into the compost bin, I decided to bake some banana bread.   Mmmm, smells great!

I used an easy recipe from our so-very-well-used-that-it’s-falling-out-of-its-binding Joy of Cooking.

Banana Bread

1 1/3 c flour
3/4 t salt
1/2 t baking soda
1/4 t baking powder
5 1/3 T unsalted butter
2/3 c sugar
2 eggs, lightly beaten
1 c mashed very ripe bananas (~2)
1/2 c coarsely chopped walnuts or pecans

Whisk together first 4 dry ingredients.  In separate large bowl beat butter and sugar on high speed until lightened in color and texture, 2-3 minutes.   Add dry ingredient mixture to butter/sugar and beat until blended.  Gradually beat in eggs.   Fold in bananas & nuts until just combined.  Spread evenly in greased 8 1/2″  x 4 1/2″ loaf pan.  Bake at 350 degrees for 50-60 mins, until a toothpick inserted in the center comes out clean.   Cool in pan 5-10 minutes then turn out onto rack.

Apr 28, 2010

Dinner and a movie

We went to a special event at the Alamo Drafthouse tonight — a wine / dinner pairing and the movie Bottle Shock.   The movie is based on the real story of the Chateau Montelena vineyard whose Chardonnay won 1st place in a Paris blind tasting in 1976, putting put Napa Valley wines on the map forever.

It was weird to eat food that you couldn’t really see in the dark.   But the food, wines and movie were all great.   Love the Alamo!

Apr 15, 2010

Biscotti!

I made a batch of almond biscotti tonight for a road trip tomorrow.

Almond Biscotti (makes about 2 dozen)

2 c flour
1 c sugar
1 c slivered almonds
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla extract
1/4 tsp almond extract
2 eggs + 1 egg white
vegetable cooking spray

Combine dry ingredients in large bowl.  Combine wet ingredients in separate bowl, and then add to dry mixture, stirring until well blended.  The dough will be very dry.

Turn dough out onto  lightly floured surface and knead lightly 7-8 times.  Shape dough into 16″ long flat loaf.  Place loaf on baking sheet coated with cooking spray.   Flatten loaf to 1″ thickness.

Bake at 350 degrees for 30 mins.   Remove loaf to cool on wire rack for 10 minutes.  Cut loaf into approx 24 half-inch thick slices and place, cut sides down, on baking sheet.

Reduce oven temp to 325 degrees and cook 10 minutes each side (cook slightly less on each side if you like softer biscotti).   Remove from sheet to wire rack and let cool completely.

Enjoy!

Apr 9, 2010

Cooking with gas

Yay, Friday!    Monte whipped up a lovely tomato sauce, while I made the pasta.   Delicious!

We’re loving the kitchen and all that we make in it.

Mar 16, 2010

For the birthday boy

Happy Birthday!  Yummm, stone crab at Truluck’s.

Mar 12, 2010

Between the sheets

We put a Chinese restaurant into the rotation tonight.   Yummm.   I was hoping for a really profound fortune to share here, but, well….you play the cards you’re dealt.     Sounds good though.   We’re going to the lake tomorrow and that will DEFINITELY be a social activity.