Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts

Giving Dinner - Cooking with Friends for a Cause 

Friday, September 24, 2010 -
Every year, Indy area Sigma Kappas come together through many events and activities to raise funds for our Memory Walk team to support the Alzheimer's Association.  I've done other events to benefit The Association, but the Memory Walk is one of the biggest and can bring people from all over together to fight for a cure.  This will be my 10th year participating in The Walk - I started when I was a freshman in college when I pledged my organization.  And it is has stuck with me, something I continue to participate in for the good of many people.

The alumnae chapter has a Giving Dinner every year as one of the events.  This dinner is an opportunity for a few of our chapter members to get together, but instead of going out for dinner and drinks, we stay in!  We chop, saute, broil and mix to our hearts content, cooking a generous meal together over drinks.  You then donate money that you normally would spend at a restaurant, and it goes to a great cause!

This year, we had some great treats to share in - the first a cheese fondue.  Swiss cheese was blended with a roux and stirred to perfection - it was delicious.  I did my fair share of dipping (and forced myself to walk away at one point) with the sourdough bread and apples to enjoy the cheesy goodness.  Thank you to KNS for her stirring talents!

 A simple spinach salad, prepared by MM, with a lemon & garlic vinaigrette tossed with some fresh tomatoes was one of our sides.  The other, a basil and mozzarella warm macaroni salad.  A mixture of garlic, extra virgin olive oil, purple basil and lots of mozzarella was delightful (especially the next day when tossed with some grilled veggies...trust me on this one.)

Main course - sliders!  I was in charge of these tasty bites, and of course, I strayed from the basic recipe.  MM just shook her head as I pushed the recipe aside and didn't measure - but alas, I can't help it.  These were extremely basic - just ground beef mixed with grill seasoning, Worcestershire and parsley.  That's it - it was pressed into a pan and baked for about 12 minutes or so (also baked the bacon at the same time too - lots of great smells from that oven!)

The great thing about these sliders - all of the fantastic toppings HC had to offer.  There were your basics, but she catered to my love and brought out a jalapeno as well as the peanut butter (if you haven't tried the Shewman at Scottys, give it a go, this is where my love comes from.)  Yum...can't go wrong with that combo, including sharp cheddar and bacon...
It was a great and filling meal, prepared with love.  Yum!
No meal is complete without a dessert!  How about a mix of ice cream sandwiches, whipped cream, malted milk balls and chocolate fudge?  That is what we had in this whopper delightful ice cream cake.  It was sweet and delicious - a perfect ending to a great casual meal!

Through the meal, everyone had the opportunity to bid on some great prizes, including donations from those in attendance.  There was a makeup package, some wine lamps, a fantastic Italian basket (which I won, yay for me,) an evening at the Conrad, some items from The Association, as well as goodies and gift cards from local restaurants.  There were many items to be won, and the raffle was a successful fundraiser for the evening!

My dear friend, HC, is a fantastic hostess who sets the menu and donates all the food for the evening. She's amazing, such a caring woman who has three energetic boys and a crazy intelligent husband who she adores.  I heart her.  She is like a big sister, remembering me as a freshman at UMass (she was one of my advisors!) and understanding how being away from home and family (the big W) is sometimes difficult.  A big thank you to her for such an amazing menu selection - I left with a full belly and warmed heart knowing all that money (to be matched by Eli Lilly - thank you very much!) was going to a great cause!

Want to learn more or donate to the cause?  You can do so by donating to my team - any donations are welcome and extremely appreciated!  Visit my personal fundraising page - thank you!

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A Progressive Tasting with Soul 

Friday, September 10, 2010 -
What now seems to be a Wednesday night tradition, I headed downtown to Tastings for what I knew would be another great sampling of food and wine.  This past weekend, I had a teaser of things to come when I sipped what would be the aperitif - a tipsy Arnold Palmer.  When further told chicken and waffles would also be part of this course, I couldn't refuse. Despite hubby not being able to change his plans, I grabbed bestie, MM, and we headed downtown with anticipation.

As promised, we were presented with an aperitif of Tipsy Arnold Palmer. A combination of sweet tea and lemonade, this cocktail was the best introduction for a soul food filled evening.  Like any other AP, the sweetness of the sweet tea was cut with the tartness of the lemonade, leaning towards a perfect balance.  This tipsy AP included vodka, as well as tastes of lavender and mint.  For all of you non vodka drinkers - no worries.  This was so smooth that you had no idea vodka was even present. Perfect sipping beverage on those warm evenings.

Our first course was a delightful and classic Southern dish of shrimp and grits.  Of course, this wasn't your ordinary shrimp and grits - and that's the great thing about grits - you can do so much to add flavor.  Grits are essentially ground hominy (corn) that has the consistency of porridge, or even polenta.  So what made these special?  Cheese of course!  Mascarpone was added and gave it a creamy texture that made it incredibly smooth.  The shrimp were extremely fresh with the taste of lemon and subtle heat of red pepper  (though with my love for red pepper, I could have a bit more heat.)  Another twist was the topping of fried green tomatoes (straight from the Unrue's garden!) that gave it a perfect crunch factor.  Drizzled with olive oil, I could have had a whole bowl.

To compliment this dish, we were served a 2009 Shaya 'Old Vines' Verdejo.  This was a drier white wine that had a creamy texture, which really played well on the palate with the creaminess of the grits.  It was fruity and complimented the citrus of the lemon with the shrimp.  A classic white from Spain, I enjoyed sipping on this as I nibbled through the course.

Chicken and waffles - salty and sweet.  Such a perfect combination, and you the second course was prepped, the group I was with drooled over the smells of the buttermilk-fried chicken wings.  Unrue walked us through the history of how individuals ate this in the morning to keep them satisfied during the day - I couldn't imagine how people didn't stuff themselves so full that they couldn't work throughout the day.  The savory waffles were whipped up with the basics, but also included sweet potatoes, chives and parsley.  A sweet but buttery pomegranate hickory syrup topped this waffle.  This syrup was the highlight for many of the patrons, especially those who love sweets!  And of course, to top this all off, a perfectly crisped wing with subtle tastes of sage was ready to be eaten.  Delish for sure.

To stand up to the chicken and waffles, we were served a robust 2008 Patz & Hall Pinot Noir, hailing from the Sonoma Coast of California.  It was intense, full of complex flavors and balanced tannins so that even white wine drinkers could enjoy.  This leaned towards a spicy taste when alternating with the food, giving the combination that much more depth.  I really enjoyed this wine and would have easily had another glass.

Third course was speck-wrapped pork loin on top of spicy collard and mustard greens.  Speck is smoked prosciutto, providing a smoky layer around the tender pork loin.  It was lightly seasoned and well on its own, but got a little lost with the dijon-blackbery BBQ sauce that was served with it.  Though the sweet flavor was intense, it paired well with the spicy chipotle flavors of the greens.  In addition, we were also served mac & cheese, one of my favorite dishes.  It had the texture and taste of a great homemade mac and cheese, creamy and delicious on it's own.  I believe the noodles were ditalini noodles (the small circle pasta,) which was perfect for the portion we were given.  Once again, the sweetness of the BBQ made some of the great flavors not as intense, so I was happy to have devoured most of it prior to eating the pork. But really, pork and mac & cheese?  Great combo for sure!

A spicy shiraz from Shingleback was paired with this pork.  It matched well, standing up to the fruity tastes of the BBQ sauce because of its own blackberry taste with a spicy kick that only a shiraz can deliver.  Though I enjoyed the intense palate of the dry wine, two of my friends, AU and MM, commented how it felt like a "dry forest fire" was in their mouth.  Even the label seemed to nod in their direction with a fire breathing reptile.  I guess you can't covert all white wine drinkers can you?

Final course was a banana bread pudding - and MM couldn't get enough of it.  This creamy, warm bread pudding was perfect in texture and taste.  It smelled so sweet and had a hint of whiskey.  Topped with pecans toasted with brown sugar, a perfect crunch was given to the dish.  On top, a vanilla creme anglaise (which is a pourable custard, usually made out of sugar, egg yolks, milk and vanilla) provided a creamy topping of perfection.

The world of dessert wines has been an interesting one with my time at Tastings.  I normally scoff at them, but Brian (the wine guy of course) has presented many that I have enjoyed.  However, this port, Warres 'Otima' 10 year Tawny Porto from Portugal, was plain overwhelming for me.  The potent alcohol taste was something I couldn't get past.  But I know that any dessert wine lover would have been in heaven, as I do appreciate the time it takes to produce a product like that!

Another great evening with friends, I left with a full belly.  Can't wait for next Wednesday as we celebrate blended wines.  Did you make reservations yet?  For only $20, I don't know why you haven't!

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Marriott & Leinenkugel's Craft Beer Dinner 

Thursday, August 19, 2010 -
Friend and colleague, AB, has recently joined the Indianapolis Marriott Downtown property as a sales manager, and I was thrilled to hear from her last week.  She called not only to tell the news, but to also invite the hubs and I to an evening with the wonderful Marriott staff.  Little did I know that this "beer dinner" would feature my home state love, Leinies!

Yes, I know.  Miller (I'm sorry, MillerCoors, that will take a while to get used to) now owns the Leinenkugel Brewing Company and you can get their product from all over.  However, my love for these beverages is true to the Chippewa Falls, WI nature.  From my first HoneyBear (combo of the Honey Weiss & Berry Weiss) at the Bar East to my parents delivering me cases in Massachusetts when I was in college (because at that point, you couldn't get it anywhere outside of Wisco, Illinois and maybe Minnesota), I've always enjoyed it.  So yes, I was excited for this dinner and the wonderful pairing of Marriott food and liquid refreshments.

After a bit of mingling, we sat down and began a walk through on the creation of beer.  Basic lessons ranging from the four main ingredients (barley, hops, water and wheat) to the history of Leinies. We were all anxious to begin, and just like that, the first appetizer came out and the pouring began.

We began with the Summer Shandy, which is an American specialty lager.  Great summer beer because of the lemony flavor and carbonation.  This refreshing beverage is currently only available in the summer (love the seasonals) and goes great with a light pairing.  For instance, how about tuna? (*Excuse the lack of photo, I don't know how I missed it, but if you try hard, you can see it in the upper left hand corner of the menu photo.  But thank you Leinenkugel website for allowing me to utilize your photo.)
The paired food was tuna tsoi, served over thinly sliced cucumber and topped with herbs and crisp lotus root.  The dressing of soy and honey were also included to complete the Asian taste of the dish.  I love tuna, so I was ecstatic with this combo.  I had never had lotus root and was excited to try something new.  The slight crunch was great as it added something to the tuna's texture, which was of a ground consistency.


The second course began with a pouring of my go-to Leinie's beverage - Honey Weiss.  Also a palette pleaser, you can taste the honey through this wheat lager.  It is available all year (which I don't believe was the case always...) and is my favorite when mixed with the Berry Weiss, which we'll get to later.  I wouldn't be surprised if this is one of Leinie's biggest sellers, it really is a refreshing beer.

The words "quesadilla" and "cheese" explain why the second course was the hubs favorite.  A uniquely presented steak quesadilla served with tomato jalapeno pico set the tone for the Mexican dish.  There was a drizzle of cayenne oil, which didn't have much spice to it, and a dollop of avocado mayo. Lots of cheese, I didn't really taste too much of the other quesadilla fillings, but the pico was perfectly seasoned.  The coolness of the avocado mayo was a great accompaniment to the final bites. 

The third pairing was one of my favorites, the Sunset Wheat.  The herb and spice wheat was, once again, I believe only available as a seasonal American Wheat at one point, but now you can purchase it all year long.  It is a perfect beer to match with a light but earthy dish as it cleanses your mouth with a spicey finish.  I really do enjoy it sitting by the lake on a fine Wisconsin (or any state) evening.  You can see the sampling pictured with the paired salad.

To compliment the Sunset Wheat, the chefs presented us with our salad course.  There was a Mediterranean theme going on as we were presented with a crispy flatbread wrap, stuffed with Spring greens.  This was a drop of goat cheese (you know how much I love goat cheese?!) and accompanied by blueberries, mandarin oranges, beets and pecans.  There was also a basil oil with citrus accompaniments which worked well to bring out all the fruit flavors.  The fried flatbread wasn't heavy at all and gave a perfect crunch (with the pecans) to the salad.  And of course, the goat cheese's smooth creamy finish perfectly cut the citrus.  This was my favorite - it was a great combination.

For the entree, we were served the vienna style lager, Classic Amber.  I normally do not drink this, and after tasting it again, I found myself asking 'why not?'  Its name says it all - a classic red lager that you could easily drink more than one of, with or without your all American meal.  But in this case, we were served the all American meal, and this lager really shined through to compliment the dish..

We were served a glazed pork chop with broccolini and baby yukon potatoes.  The rustic apple compote was a lifesaver, because unfortunately, the pork chop was quite dry.  The apples offered a sweet bite to compliment the bourbon glaze, but it still fell a little short.  There was something about the broccolini that really stood out, a spice that gave it a slightly sweet but rustic taste which would have been a perfect match if all the components were brought together.

Duo was the theme for the final course - dessert!  To showcase how beer can really compliment any dish, we were encouraged to really play with two Leinie's beers.  First, the Creamy Dark - dark lager (and my father's favorite) is smooth and not too heavy.  It was the perfect beer to match with something heavy (like chocolate cake) as the two tastes match really well.  The second, which is my second favorite (after the Honey Weiss) and other half to my HoneyBear, the Berry Weiss.  This fruity wheat is that - fruity.  Made from trio of WI berries (logan, elder and blackberry) it is now available all year long (so you can enjoy HoneyBear's every day!)

The food accompaniment was a duo of chocolate terrine and vanilla bean cheesecake.  The wafer included wasn't necessary, and it didn't have too much flavor. If anything, it just broke up the creamy texture of the two desserts. The raspberry puree was fantastic with the terrine adding a fruit companion to the deep chocolate.  There was a sort of ganache on one side, and it was luscious (but once again, those two beers made it that much better!)  I wasn't a huge fan of the cheesecake, and I think it was because I was disappointed in the vanilla bean flavor that wasn't standing out.  But vanilla and berries - a great combo for sure!

It was a great evening to enjoy some of my favorite beers, great food and even more fantastic company.  Much thank you to Chef Jennifer, as this was her first event as a chef!  She did a great job with the menu, and I look forward to seeing all the great things she does at the Marriott. 

A great big thank you to AB for inviting us, I look forward to seeing you more in the future!

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Diners, Drive-ins & Dives - Cempazuchi 

Monday, May 17, 2010 -
I think (most) Food Network people have fantastic jobs.  Oh, and the Travel Channel, those people are hooked up too!  Reason why?  They get to go to all of these fantastic places to try all different kinds of food.  Lucky people...

Guy Fieri, Food Network personality, has one of those great jobs.  He travels around the country to scope out diners and other casual establishments to find people who are passionate about food.  And what do they do with their passion?  They make the locals passionate about it as well.  Guy gets to "find" these places (I use "find" because really, I'm not sure if he does it all, but either way, fantstic for him) and try their creations.  Guy's Diners, Drive-ins and Dives, is a show I never seek out to watch, but as the Food Network is my default channel, I end up watching a lot of them.

I imagine driving around the country to eat at all these places that he finds.  When I pass Triple XXX in West Lafayette on my way to Purdue University, I always say, "I have to try that place!"  And yes, it is only because Guy was there and said it was good.  I would have never thought about stopping there otherwise. 

So when hubs and I were on our way to Milwaukee post wedding (more to come, it is wedding season after all!) I started to search my phone to see if there were any Guy recommended spots in Milwaukee.  And yes, there was, a spot on Brady Street.  Brady Street is too cute, lots of fun shops and restaurants that scream "dine here!"  The weather was perfect, so we parked a few blocks away and made our way on the East side of Milwaukee to get some authentic Mexican food at Cempazuchi.

Yes.  Not beers or brats.  Mexican food.

We grabbed a booth inside the brightly decorated restaurant, opened our menus and started to drool.  We were greeted by a friendly server as well as a basket of chips and salsa.  After the welcome, I grabbed a chip because I just had to try the salsa.   The chips were perfect - the right thickness, perfectly salted and fried to perfection.  Not heavy, not greasy, just a delicious chip.  But the salsa is what got me.  There were two salsas, one which was a peanut based and the other was a garlic based.  Amazing.  The right amount of spice to balance out the main ingredient.  Tim said "I need to know how to recreate these at home."  This was not your everyday salsa, and I had to restrain myself from drinking it.

Perfection on a plate

We decided to get the queso fundido to start off our lunch.  There were a few options to the queso fundido - with housemade chorizo or poblano mushrooms.  I chose the chorizo - you just can't say no to homemade chorizo (unless you are a veggie eater, much love to you all.)  The queso was greasy, but I expected that with the chorizo.  It was served with their homemade tortillas, and I dove right into them.  I like cheese (insert Wisconsin jokes here) and the fundido was just that, cheesy goodness with chorizo spice.  Nutmeg and cinnamon shined through, but it was definitely something I couldn't eat a lot of.  Rich goodness, but share with friends!


My entree came (hubby wasn't feeling the best, so he just nibbled on mine and the chips) and the blue cornmeal perch looked phenomenal.  I had ordered Tacos de Tio Israel - aka. perch tacos.  NOM.  The crispy cabbage gave the perfect crunch component to the blue corn meal encrusted lake perch (I adore lake perch, and you can't get the good stuff outside of the big W.)  The corn tortillas held the goodness, while I used a little of the spicy, mayo based sauce to compliment the black beans and cilantro.  Squirt of lime - you had a fiesta going on.  The rice was perfectly cooked and complimented with ground cilantro, but I only had a few bites as I filled up the tacos (and chips & salsa.) 


Hopefully I can get hubby to stop in Chicago on the way back to Indy...I know Guy has a lot of fun spots there.  I'm such a sucker for restaurants that have been seen on tv.  Anyone else?

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Roasted Tomato Pasta Dinner 

Thursday, May 13, 2010 -
Nothing beats getting home to the smell of fresh baked bread.  Hubby has been perfecting his bread skills, and last night, I was enveloped in the delicious smell when I got home from my hair appointment.  And really, I applaud hubby.  He's been on this bread kick, and I like it.

NOM!

So what better to compliment this bread with some roasted tomato pasta?  Hubby already had the tomatoes ready for the oven, so he popped them in before I took over as he finished up some things around the house.  To prep them, he tossed cherry tomatoes with extra virgin olive oil, some red wine vinegar and salt & pepper.  The oven did the rest.

Just enough so they pop and produce yum liquid


I boiled some pasta while the tomatoes were roasting.  Hubs and I can't agree on pasta - I like the whole wheat, he doesn't.  So, we normally compromise and mix it up.We've lucked out with the type of pasta lately (both were from a gift basket we got at Christmas,) so they actually cook well together.

Compromise is pretty

After all is said and done, I tossed the tomatoes & their juice with the pasta.  Then, I added some basil that I chopped up, along with dried red peppers, garlic powder (but roasting garlic with the tomatoes would have been a good idea) and few other herbs. 


And to make it creamy, I added goat cheese to the top.  Delish. Really simple, and yes, lots of carbs, but sometimes you've got to do that.  Lots of different ways to jazz it up, but simple rustic is always good with me.


Now, if only we had a bottle of red wine in the house.  I'm not sure how we missed that one...but I am happy to report that we had enough for leftovers, which definitely made me happy today!

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Hoosier Beer Geek's Craft Beer Meal That Comes Before Lunch 

Wednesday, March 31, 2010 -
This past Saturday, MM, hubby and I made our way to Brugge Brasserie for the Hoosier Beer Geek's 2nd Annual Craft Beer Meal That Comes Before Lunch.  We grabbed a seat with our two friends, AT and her boyfriend, K, we also met our other breakfast companion, N.  We were all ready for the adventure, which we knew would consist of lots of beer tasting and some tasty food from Brugge.

 Cheers!

After a quick Hoosier Beer Geek introduction, the first beers started to arrive.  We would get a few bottles to share at the table, and they just kept coming.  Here they are...





First up, was White Ale, a product of Japan.  All I can say - sour.






Breakfast Stout was second - and I loved the label.  Beer was good too.





Good old Kosher love - I really enjoyed the date flavor!




From what I was hearing, the Chimay Ale was the favorite among the group.  It was definitely good, but I still leaned towards the Hebrew a bit more.




We never really took a break from tasting, but at this point, we got what I heard only great things about...the food!  Now, if you have never been to Brugge, I recommend you hit them up fast for some mussels and frites.  Delish.  Options are endless.  So good.  Anyway, we had an option of crepe with fillings OR steak and eggs.  I was debating between the two, and then I found out frites were served with the steak & eggs.  So that right there made my decision!

When it came, my two eggs were perfectly done, sunny side up (no runny yolks - that's the way to go.)  The steak, though hidden beneath the eggs, was perfectly cooked to medium, with a slight edge to rare.  So tender, so juicy, those frites underneath sopped up the goodness.  And yes - frites...perfectly fried. I selected the bleu cheese and spicy curry for my two sauces (and they have a selection!)  I've never had the spicy curry before and that was a mistake. It was hands down the best dipping sauce I've ever had at Brugge.  Hubby couldn't get his hands off, he had their ketchup and pesto.

As we continued/finished eating, we were back to the beers.  Now, the whole theme of the event was Bacon.  I love bacon.  But bacon beer?  Well, let's give it a try!  We had two beers brewed especially for this event.  First up, Sun King's Baconator:

 
The slight taste of bacon made it great for tasting.  

Not sure I would drink it on a regular basis, BUT I did tell Clay from SK that it would make an AMAZING marinade.  Can you imagine?  Bacon beer marinated pork loin, wrapped in bacon?!  Oh vey.  He did mention he would make a barbecue sauce out of it, but my marinade comment made him excited.  Sun King has brewers dinners, which I am now jonesing to go to, and I hope they capture this in food!

Up next: Brugge's Bier du Lardons.  They used the fat of bacon as well during the process, which you could definitely taste.  Unfortunately, because of this, all I could taste was that.  People definitely liked it, but I (with most of my table) could only taste fatty creaminess wrapped in smoke.  Is this a good taste in beer?  Maybe, but not on my palate.  But I can't say WOW enough for their creativity in the process!

 No, that is not chocolate milk - it's Bier du Lardons (and yes, that does say it all!)

And no my friends - the tasting wasn't over.  We were also given...

Sorry for the photo quality..

I normally adore raspberry, but the tart was overwhelming this time...

The CBMTCBL was over at this point...but they did give us the opportunity to try a few beers they brought in on our own.  With that, the taste continued...and my friends, I found a beautiful concoction.  If you are like me, and love all those spices that wrap you in fall love (ie. cinnamon, ginger, pumpkin, etc.,) you may need to try this:

 Seriously, it was like Christmas in a glass!

Come holiday time, you know what I'm getting....A BIG thank you to Hoosier Beer Geek for this event, and another BIG thank you to Brugge for hosting, the food, and great service that we received.  Rumors this may become a biannual event...if so, you can count me in!

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Today is National Puppy Day! 

Tuesday, March 23, 2010 -
Another day for celebration - National Puppy Day.  My friend MC divulged this little known fun fact by showcasing one of her dogs, Ruby, on her Tumblr account.  They also have another pup, Kaia.  You can read more about MC on her Tumblr account.

Why am I celebrating National Puppy Day?  Well, my pup of course!  Our 4 month pup's full name is Nala Alice de Ville Ahrens.  Yes, all references to Disney (I know, shocker) while maintaining a great name for our Shiba Inu pup. 
 I know, she's too cute to handle.  This is her at about 6 weeks back in December.

Every day, we are coming up with more names for her.  To list a few:


  • Book of Monster: she has this thing where she enjoys hiding under the bed and running out to nip at your feet if you dangle them there.  You know, like the Book of Monsters from Harry Potter. 


    Watch out for those puppy teeth!
    •  Padfoot: another HP reference, but only because one paw is white.  And Whitefoot just didn't fit as well...

      S
      She's such a good paw model 
      (and yes, that evil look is because I put clothes on her...)
       
      • Tails: her two brothers (Erbert & Gerbert) are hedgehogs.  Reference to Sonic & Tails anyone?

         And trust me, the hedgehogs don't scare her...
          I love my pup.  I think she is gorgeous and a perfect compliment to our family.  She was a great Christmas present from my hubs, and now it's the five of us - hubs, myself, Nala, Erbert & Gerbert.


          Look at that fuzzy little girl (and yes, she is a Cheesehead like her parents!)


          Will I be sad when she isn't a pup?  Absolutely!  BUT, can you imagine how cute she is going to be when she isn't a pup too?!  Don't worry, you'll get recaps on that too.  She makes me photo happy, I can't help it.  I'm going to shower her with more love and make her these precious puppy treats when I get home from the gym, compliments of Martha Stewart (of course!)

          Credit to Martha Stewart Living, March 2010


          To all of you who have a pup or a dog - Happy National Puppy Day!

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