Monday, October 27, 2008
The only change I would make is to put more seasonings in it to give it a more chili taste. I am really glad that I had to scour my cabinets as this is one dish I will definitely make again. Thanks Stephanie for an easy dinner fix!
Tuna Chili Mac
8 oz. elbow macaroni
1 can cream of mushroom soup
1 can tuna, undrained
1 can diced tomatoes, partially drained (leave some of the juice with the tomatoes)
1/2 cup cooked lentils (or canned corn, drained)
1 tsp. each chili powder, cumin
1/2 tsp. each garlic powder, onion powder
1/4 cup french fried onions
2-3 oz. shredded cheese
Cook macaroni according to package directions. Drain, then return to pan. Add soup, tuna, tomatoes, lentils, and seasonings. Heat through. Sprinkle with french fried onions and shredded cheese. Cover and heat until cheese melts. Great served with tortilla chips (or crackers).
Saturday, October 25, 2008
All of us chose to have one of the tasting menus offered by the restaurant. There are two tasting menus offered; The Crossing Tasting Menu and the Premium Tasting Menu. I chose the Premium Tasting Menu. For my first course I sampled the beef tartare with a farm fresh egg. It reminded me somewhat of my childhood as my mother loved tartare.
For my second course I tried the pan seared sea scallops; Stef’s husband also tried them. We both thought they were somewhat overcooked. The staff was extremely pleasant about correcting the order and the chef even came out to make sure we were happy with our corrected order. The scallops were very tender and the truffle oil was excellent.
For my third course, I chose the beef tenderloin with pomme puree and bleu cheese. The bleu cheese was a quite different touch for me and it added a sharp zing to the dish. While the tenderloin was small, the flavor was wonderful and the meat very tender.
For my dessert I chose the warm chocolate torte but with Ice Cream. It was probably one of the best desserts I have eaten, and I actually ate every bite.
Even though I don’t know what kind of wine I had, I enjoyed it. I liked the wine service too – they serve the wine in a small decanter with a large wine glass. It is the way wine is supposed to be served. I really enjoyed my dinner and truly enjoyed meeting some of the people whose blogs I read. It is great to put a personality and a face with the blogs I enjoy.
Tuesday, October 21, 2008
Sunday, October 19, 2008
Anyway, I haven’t had much of a chance to work on my blog. Not that I have made anything new – I made pesto for my son. I wanted to share it with you all because on Saturday the boys and I went to my friend’s house for a play date. We ate pizza and drank wine – the boys drank juice. My friend has a very nice herb garden and gave us basil, mint, rosemary, tarragon, thyme, and sage. It all smelled so good. I used the basil tonight for my pesto. I also bought spedini meat, fresh mozzarella, and prosciutto on the hill. I rolled the prosciutto and cheese in the spedini meat seasoned with salt and pepper and olive oil. Dinner was at the table with the family. Those are the best times – sharing with family and friends.
Tuesday, October 7, 2008
Having never cooked crab before, I had to search on the internet to find a video that showed how to clean soft shell crab. I must admit that I felt pretty silly in the kitchen, cleaning crab, watching a video, cleaning crab – you get the picture. Anyway, I also looked up recipes for crab and decided on frying. Next time I will try a different way.
Anyway, I found that most people did the same thing when frying soft shell crab. The crab is cleaned – see video – then soaked in buttermilk with crab boil seasoning, kosher salt, and pepper. Soak for one hour in the refrigerator. Take out of refrigerator, drain excess milk and dredge in flour heavily seasoned with kosher salt and pepper. Fry in a large shallow skillet three minutes on each side. Drain on a paper towel.
I served my crab with salad. For my salad, I used romaine lettuce, hard boiled eggs, pancetta, tomatoes, feta cheese, and ranch dressing – I was getting a little lazy by this time, so I just used my store bought dressing. I had planned on making green goddess dressing from scratch, but scrapped the idea and took the easy way out. The crab was wonderful – I will definitely make it again.
Saturday, October 4, 2008
Put a smaller pan over the salmon and weight with heavy cans
Place other piece of salmon over the first, skin side up
Step 3 - Put seasoning evenly over salmon and dill
Put a large bunch of dill over salmon
Take one 3 pound piece of salmon and cut in half. Put on half in deep pan skin side down