Have you ever seen a women and just thought, "Yeah, she's the one"? Yeah I did too...though several pints of beer. Nine months later Nina was born. I love that kid, but her mom makes our life hell. It's like living with a wolverine. She spits, bites, yells, hits. So it took me a few days to figure out that she had caught the Drum, but when I did, I didn't have any problems smashing an ax through her skull. I felt at that point that I was actually one of the lucky ones...I didn't have to kill a loved one. Folk all over Iowa were catching it. They complained of a drumming in their head like too much blood was pumping through it. Then they went crazy, like they just couldn't handle the pain and wanted to pass it along to some other poor fool.
I looked down at the mess on the floor and the rapidly growing pool of blood and then over at Nina. She was staring wide eyed at me. We both just looked at each other and she finally said, "What do we do now, Daddy?" Gawd, I dunno. The world's gone crazy. How do I keep my little girl safe?
Thursday, June 20, 2013
Thursday, April 4, 2013
Why I Hate "Game of Thrones"
I may be the only person on earth to admit this, but I HATE "GOT". HATE...IT. In three easy steps!
1. It should be called the Gang of Rapes. Seriously, that guy isn't happy unless he's writing a rape scene. Now I understand that rape happens a lot during war time and in the culture that he's trying to emulate, but writing a rape scene requires a lot of respect and he gives it none. One of my favs, Diana Gabaldon, has two very graphic rape scenes in her Outlander series. While I don't enjoy the scenes emotionally, I can appreciate them aesthetically because she treats them with respect and explores the emotional wreckage that comes with the healing process. Those scenes are also essential to the plot line. Without those events, the whole story would collapse. The GOT rapes are not essential to the plot line and they are not treated with respect. They are just thrown in willy nilly whenever he feels like things need a little spice. They are a cheap gimmick. Which brings me to my next point: His characters.
2. Gawd I hate his characters. He kills off all the good ones in the first book! I loved Eddard. Dead. I loved the wolves. Dead or missing. Catelyn was kind of cool. Dead...and then brought back as a zombie?! OMG, really? "Hey, things are getting slow...how bout I kill off Catelyn...oh wait! I need her...I'll just bring her back as a zombie...problem solved...god I'm good." Cheap gimmick I hate most of the other characters. The little girls are just whiny brats. The little boys are worse. Most of the siblings are sleeping together. I liked Jon at first but he just ended up having a really boring adventure in the wilderness. I kept hoping for magical creatures out there beyond the wall and just got a couple books of a bunch of scared, cold men.
3. His writing style is just ok. I've read better. I've also written better. (I'm also not published...he wins on that one.)
Ok, so I've only read about 1 1/2 of the books. But I just couldn't read any more...it was too painful. I probably wouldn't feel as strongly about this if they weren't so popular. Really, they aren't THAT bad, I just mostly hate that a mediocre series would get so much love.
What I'm really curious about is the TV series. The Sookie Stackhouse series is another mediocre book series (although pretty darn entertaining) that turned into a majorly fantastic TV series. For those of you out there who have watched the GOT TV show, what do you think? Better, worse, or about the same as the books? Does it follow the books? I've read a few opinions and they have been mixed so far. Feel free to include your own opinion in the comments!
Keep reading people...but read better books, ok?
1. It should be called the Gang of Rapes. Seriously, that guy isn't happy unless he's writing a rape scene. Now I understand that rape happens a lot during war time and in the culture that he's trying to emulate, but writing a rape scene requires a lot of respect and he gives it none. One of my favs, Diana Gabaldon, has two very graphic rape scenes in her Outlander series. While I don't enjoy the scenes emotionally, I can appreciate them aesthetically because she treats them with respect and explores the emotional wreckage that comes with the healing process. Those scenes are also essential to the plot line. Without those events, the whole story would collapse. The GOT rapes are not essential to the plot line and they are not treated with respect. They are just thrown in willy nilly whenever he feels like things need a little spice. They are a cheap gimmick. Which brings me to my next point: His characters.
2. Gawd I hate his characters. He kills off all the good ones in the first book! I loved Eddard. Dead. I loved the wolves. Dead or missing. Catelyn was kind of cool. Dead...and then brought back as a zombie?! OMG, really? "Hey, things are getting slow...how bout I kill off Catelyn...oh wait! I need her...I'll just bring her back as a zombie...problem solved...god I'm good." Cheap gimmick I hate most of the other characters. The little girls are just whiny brats. The little boys are worse. Most of the siblings are sleeping together. I liked Jon at first but he just ended up having a really boring adventure in the wilderness. I kept hoping for magical creatures out there beyond the wall and just got a couple books of a bunch of scared, cold men.
3. His writing style is just ok. I've read better. I've also written better. (I'm also not published...he wins on that one.)
Ok, so I've only read about 1 1/2 of the books. But I just couldn't read any more...it was too painful. I probably wouldn't feel as strongly about this if they weren't so popular. Really, they aren't THAT bad, I just mostly hate that a mediocre series would get so much love.
What I'm really curious about is the TV series. The Sookie Stackhouse series is another mediocre book series (although pretty darn entertaining) that turned into a majorly fantastic TV series. For those of you out there who have watched the GOT TV show, what do you think? Better, worse, or about the same as the books? Does it follow the books? I've read a few opinions and they have been mixed so far. Feel free to include your own opinion in the comments!
Keep reading people...but read better books, ok?
Wednesday, November 7, 2012
The Seers, Chapter 4
So you know how Native Americans used to take body parts from their enemies in order to absorb their courage? Well, the Fremmed are like that, except they can ACTUALLY do that. They used to do things like eat wolves and then terrorize European farms. Hence the fairy tales about werewolves. They've calmed down in recent years. Most of them have found less violent ways of getting their kicks. Unfortunatley, a lot of them have started to absorb the powers of McDonalds. Super unattractive. I always did like the bad boys so i tend to go for the more traditional Fremmed. The women in our family usually do.
Fremmed molt. Up until their molt they can be rather fluid as they absorb all the different things they eat. It's kind of weird, but they need to solidify their state and pick a form or else they start to go a little bonkers after a while. Brian was starting to show signs of this and he was getting too moody for my tastes. I was just pondering where my favorite bromeliad had gone to and what that might do to Brian if he solidified his form as a plant when Adis walked in and all hell broke loose.
He didn't seem the type to take a human during molt, but I suppose I didn't really take the time to get to know him that well. I took two large steps over to the cocoon and squeezed it. I could feel him squirming. I could also feel my bromeliad! What the hell did he expect to do with that? Dammit...well, at least he didn't have my sister.
I wheeled on Adis. "No, " I shook my head. "Do you know where she is?"
Friday, October 12, 2012
The Seers, Chapter 3
Our family is odd. That’s putting it lightly. To be honest, we would have been burned at the stake had we been alive a couple hundred years ago. We don’t have magical powers or anything, but we are a little more connected to the world around us than the regular person. I have a special affinity for plants, Adis has a hyper empathy, although the compassion side of that seems to be missing. My mom had that too, but she managed to keep her compassion. I think that’s what killed her in the end. She cared a little too much for the wrong people.
But then there’s Margorie. She seems to live in a different world. I don’t quite understand her, but she seems more connected than the rest of us. And I’m not sure she’s handling it.
Now back to my panic attack. I started to rage at Adis. “Did you know about this earlier? When did you sense something was wrong? WHERE IS SHE?”
“Calm DOWN, Merele! You freaking out isn’t helping anyone, especially me. You KNOW that!”
Ok, deep breath. “I need a cigarette”, I said shakily and rushed to the living room to pick up my pack.
“You really need to stop sucking on those nasty things.”
“Stop judging me and start helping find Margorie!" I was on the verge of a complete meltdown and I know she could sense it. She was just being cruel, I thought. I stood in the living room trying to calm down with my plant based chemicals when my eyes lighted on the cocoon. Brian. “Brian!” I voiced my thought
“What? Who? Oh, that…thing” Adis said with distaste as she followed my eyes. “What does he have to do with it?”
“I wonder…” I approached the cocoon.
Thursday, October 11, 2012
The Seers, Chapter 2
I hadn’t heard him get up in the middle of the night, but there it was: a big hard cocoon in the corner of my living room. He could have chosen a better place to molt. I was having my morning cigarette and contemplating Brian’s reluctance to make his final change when Adis walked through the door. Adis is my cousin. She’s tall, beautiful, successful, healthy, and extremely grumpy. I always figured the grumpiness came from her ability to sense when others around her were lying; It’s always kind of disheartening when you realize that everyone is lying. I still didn’t like her. Maybe it creeped me out that she could always tell when something was wrong in this house, but nothing about this family really should creep me out anymore. We are an odd lot.
Adis stood in the door, looking disapprovingly between me and the cocoon. I put out my cigarette and said, “What?” rather shortly.
“Another one? Geez Merele. I don’t know how you can stand those things.”
She always disapproved of my relationships with the Fremmed but my family has a long history with them. It is even said that one of our ancestors mated with one and that’s how our family got it’s rather unique abilities.
I glared at her. “Why are you here?”
“Where’s Margorie?”
Alarms bells started to ring softly. “Why? Do you sense something wrong?
“Yes”, she said shortly and started to make her way to Margorie’s room.
“I locked her in, I’m sure she fine”, I protested. She grunted and motioned for me to unlock the door. I did and peered in. Nothing. Empty. “What the fuck? Where is she? did you hear from her? Oh my god. Where could she have gone?” I was freaking out. My baby sister was missing.
Monday, April 2, 2012
The Seers: Chapter 1
My sister was walking down the sidewalk naked. I ran down the street past manicured lawns and white picket fences, blessing the early darkness of autumn. She was walking slowly as if just going for an evening stroll. I touched her shoulder and said, "Gawd Margorie! Come back inside!"
"No, I'm going out. Why don't you come with me?", she looked at me with those big doe eyes of hers.
Jeezus, I thought, not again. "I'm not dressed to go out. Why don't you come back and help me get ready?"
"Ok, I think you'll really like the lights tonight", she said dreamily and started to walk back to the house.
I let out a big sigh of relief and followed her. I quickly and firmly put her to bed and locked her door. Then I looked down the hall to the back bathroom and narrowed my eyes. I could hear the shower going. I stalked to the bathroom door and pounded on it, yelling, "Brian! Let me in! I need to talk to you!" I heard the water shut off and crossed my arms, expecting to face a recalcitrant young man, but instead I heard the door that leads from the bathroom to the backyard open and close. Goddammit! I stomped down the hall muttering about old houses with too many doors and swept my way into the backyard from the second back door. He was around the corner of the house, bent over a table, shoulders shaking. I walked up to him and saw tears dropping onto the table. I fumed. "You have to make a choice!", I managed to get out through clenched teeth. My fists were balled up against my side and I wanted to hit something, but I managed to keep my hands tight against my thighs. He didn't say anything or even look at me for a full minute and I was afraid I would do something I might regret. I made a loud sound of disgust, threw up my hands, and stomped back into the house. I flopped down on the couch and lit one of my homemade cigarettes. It helped calm me down a little bit, but I was still tapping my toes nervously when he came into the living room. He stood in front of me, looking guilty. I took a drag on my cig and looked at him. I raised one eyebrow questioningly; I knew my annoyance still showed. "All right", he mumbled, "I'll do it." I smiled in satisfaction and opened my arms to him. He came to me and laid his head on my chest. "That's right, baby", I purred, "Everything will be ok."
That was the night that Margorie disappeared.
"No, I'm going out. Why don't you come with me?", she looked at me with those big doe eyes of hers.
Jeezus, I thought, not again. "I'm not dressed to go out. Why don't you come back and help me get ready?"
"Ok, I think you'll really like the lights tonight", she said dreamily and started to walk back to the house.
I let out a big sigh of relief and followed her. I quickly and firmly put her to bed and locked her door. Then I looked down the hall to the back bathroom and narrowed my eyes. I could hear the shower going. I stalked to the bathroom door and pounded on it, yelling, "Brian! Let me in! I need to talk to you!" I heard the water shut off and crossed my arms, expecting to face a recalcitrant young man, but instead I heard the door that leads from the bathroom to the backyard open and close. Goddammit! I stomped down the hall muttering about old houses with too many doors and swept my way into the backyard from the second back door. He was around the corner of the house, bent over a table, shoulders shaking. I walked up to him and saw tears dropping onto the table. I fumed. "You have to make a choice!", I managed to get out through clenched teeth. My fists were balled up against my side and I wanted to hit something, but I managed to keep my hands tight against my thighs. He didn't say anything or even look at me for a full minute and I was afraid I would do something I might regret. I made a loud sound of disgust, threw up my hands, and stomped back into the house. I flopped down on the couch and lit one of my homemade cigarettes. It helped calm me down a little bit, but I was still tapping my toes nervously when he came into the living room. He stood in front of me, looking guilty. I took a drag on my cig and looked at him. I raised one eyebrow questioningly; I knew my annoyance still showed. "All right", he mumbled, "I'll do it." I smiled in satisfaction and opened my arms to him. He came to me and laid his head on my chest. "That's right, baby", I purred, "Everything will be ok."
That was the night that Margorie disappeared.
Monday, November 21, 2011
Cell Phones (2 out of 5 cupcakes)
I was on a flight to Arizona to visit my grandparents for Thanksgiving and the following exchange took place between the woman next to me and the stewardess:
Stewardess: *to everyone* Please put away your electronic devices.
Stewardess: *a little later* Please put away your cell phone, maam.
Woman: *on the phone* I love you honey. We're taking off soon.
Stewardess: *more firmly* Please put away your cell phone.
Woman: *angrily* I heard you! I'm going to put it away!
Stewardess: Ok, but I asked you three times.
Woman: *again angrily* We're not taking off untill 7:15!
At this point it is about 7:10 and the stewardess just walked off to finish her preflight job and the woman finally put away her cell phone. This whole drama was precipitated because a woman NEEDED to communicate to her loved one that she was on the plane and about to take off. That's it. And when told that she needed to knock it off, she got really defensive. It was like when the police were trying to take away my crack and I bit the police to try to get it back because I NEED it. (JOKING)
Don't get me wrong, I think cell phones are awesome. I can reach people from anywhere (except my own apartment, which is in a dead zone), I will never get lost because of the GPS, and I don't even need a real deck of cards to play solitare. I can check my email or my bank account from anywhere! How amazing is that? Pretty darn amazing, I say! But I can live without it. I remember a time not too long ago when cell phone didn't even exist. We had to wait till we got home to use the phone. We had to use paper maps and actually go to a building and talk to people to manage our money. We survived, didn't we? We were happy, weren't we? We weren't plugged in 24/7 and when we left work, we actually left work. The advent of cellphones ruined all of that and people got addicted. My students and friends constantly have cellphones in their hands and have a hard time focusing on what is around them because of what is on the little screen. Conversations are disjointed, driving is unsafe, and tempers flare. Have you ever tried to disengage someone from thier cellphone in order to talk face to face with them? It's like taking a steak away from a lion.
Diana James, a consumer behavior expert who has done cell phone use surveys, says, "The paradox of the phone is that it gives independence but it also creates dependence."(1) Scientists have found that getting a call or text produces a positive reinforcement cycle in the brain. Whenever that beep goes off when you have a text, your brain releases chemicals that make you feel good. It's like gambling. (2) That text might contain something postive and exciting, so you feel compelled to check your phone and respond. If that particular text wasn't too great, the next one might be better. You just can't miss that chance! Have you ever forgotten your phone at home? Can't stop thinking about it? What are you missing? How are you going to contact everyone? What if someone calls and you don't pick up? Are you going to lose friends and lovers? Dear God! The world is going to end!! Or can you take a second to relax, disconnect, look up, and enjoy the world and people in front you?
And I quote:
(1) http://psychcentral.com/news/2007/02/01/cell-phone-addiction/592.html
(2) http://www.forbes.com/2008/06/15/cellphone-addict-iphone-tech-wireless08-cx_wt0616addict.html
Interesting articles about cell phone addiction:
http://www.apa.org/gradpsych/features/2011/cell-phone-addiction.aspx
http://news.ufl.edu/2007/01/18/cell-addiction/
This comic and video perfectly summarizes how I feel:
(The Oatmeal's love/hate relationship with cell phones) http://theoatmeal.com/comics/smartphone
(Louis C.K.'s rant about technology) http://www.youtube.com/watch?v=8r1CZTLk-Gk
Hey! Are you checking this out on your cell phone?
Stewardess: *to everyone* Please put away your electronic devices.
Stewardess: *a little later* Please put away your cell phone, maam.
Woman: *on the phone* I love you honey. We're taking off soon.
Stewardess: *more firmly* Please put away your cell phone.
Woman: *angrily* I heard you! I'm going to put it away!
Stewardess: Ok, but I asked you three times.
Woman: *again angrily* We're not taking off untill 7:15!
At this point it is about 7:10 and the stewardess just walked off to finish her preflight job and the woman finally put away her cell phone. This whole drama was precipitated because a woman NEEDED to communicate to her loved one that she was on the plane and about to take off. That's it. And when told that she needed to knock it off, she got really defensive. It was like when the police were trying to take away my crack and I bit the police to try to get it back because I NEED it. (JOKING)
Don't get me wrong, I think cell phones are awesome. I can reach people from anywhere (except my own apartment, which is in a dead zone), I will never get lost because of the GPS, and I don't even need a real deck of cards to play solitare. I can check my email or my bank account from anywhere! How amazing is that? Pretty darn amazing, I say! But I can live without it. I remember a time not too long ago when cell phone didn't even exist. We had to wait till we got home to use the phone. We had to use paper maps and actually go to a building and talk to people to manage our money. We survived, didn't we? We were happy, weren't we? We weren't plugged in 24/7 and when we left work, we actually left work. The advent of cellphones ruined all of that and people got addicted. My students and friends constantly have cellphones in their hands and have a hard time focusing on what is around them because of what is on the little screen. Conversations are disjointed, driving is unsafe, and tempers flare. Have you ever tried to disengage someone from thier cellphone in order to talk face to face with them? It's like taking a steak away from a lion.
Diana James, a consumer behavior expert who has done cell phone use surveys, says, "The paradox of the phone is that it gives independence but it also creates dependence."(1) Scientists have found that getting a call or text produces a positive reinforcement cycle in the brain. Whenever that beep goes off when you have a text, your brain releases chemicals that make you feel good. It's like gambling. (2) That text might contain something postive and exciting, so you feel compelled to check your phone and respond. If that particular text wasn't too great, the next one might be better. You just can't miss that chance! Have you ever forgotten your phone at home? Can't stop thinking about it? What are you missing? How are you going to contact everyone? What if someone calls and you don't pick up? Are you going to lose friends and lovers? Dear God! The world is going to end!! Or can you take a second to relax, disconnect, look up, and enjoy the world and people in front you?
And I quote:
(1) http://psychcentral.com/news/2007/02/01/cell-phone-addiction/592.html
(2) http://www.forbes.com/2008/06/15/cellphone-addict-iphone-tech-wireless08-cx_wt0616addict.html
Interesting articles about cell phone addiction:
http://www.apa.org/gradpsych/features/2011/cell-phone-addiction.aspx
http://news.ufl.edu/2007/01/18/cell-addiction/
This comic and video perfectly summarizes how I feel:
(The Oatmeal's love/hate relationship with cell phones) http://theoatmeal.com/comics/smartphone
(Louis C.K.'s rant about technology) http://www.youtube.com/watch?v=8r1CZTLk-Gk
Hey! Are you checking this out on your cell phone?
Saturday, November 12, 2011
Cirque du Soleil's Totem (4 out of 5 cupcakes)
It's advertised as "a fascinating journey into the evolution of mankind" and it is just that. It jumps back and forth through time, showing beautifully choreographed snippets of our history. I was disappointed that there wasn't really a story to follow: it was more of a series of short skits. But those skits were fascinating!
Some highlights were the woman with the amazing abs, the Chinese girls on the unicycles tossing bowls onto their heads, Native American hoop dancing, and the group of Russian looking men who carried tall poles on their shoulders while their friends did tricks off off of them. My absolute favorite was the couple falling in love on the trapeze. Their performance was beautifully choreographed and seamlessly executed. I was totally charmed. Although I have to say that some moments were a bit racy for small kids. Many of the players stripped down to their skivies in order to do their stunts after a bit of acting and there were a few instances of subtle lovemaking. I suppose this is necessary if mankind was to evolve, huh? I'm not complaining (actually it was great), but it may not be appropriate for some kids. Everybody will love the hilarious clowns and the beautiful music. If I haven't convinced you to go yet, I have three words for you: Rollerskating Native Americans.
I'd like to send a special shout out to all of the people who worked on this thing...it was expertly designed. You all gotta check out the engineering on that stage...super genius! Thanks to my best friend for an awesome Christmas gift!!
Hey check this out!
Sunday, November 6, 2011
Grimm, 4 out of 5 cupcakes
It's just enough. Just enough mystery to keep you interested, yet satisfied. Just enough gore to keep it suspenseful, but not disgusting. Just enough humor to make me chuckle. Just enough episodes to make me want to watch the next one.
Grimm is only two episodes in, but has already captured my attention. It is a fairytale-come-true about a homicide detective who has just found out that he is a Grimm, a family of "things that go bump in the night" killers. He seems to take up his task with gusto, a little confusion, and a fair amount of chiseled charm. He is helped and hindered by a whole bunch of beautiful people and beasts, so even if the writing sucked, which it doesn't, it would be pretty to watch.
It also helps that the pretty people/beasts are living in Portland, OR. The scenery is gorgeous, but it is a little too obvious that they are sometimes working in a studio. The seams between the people and the CG are not always hidden. And nothing ruins a chase through a beautiful forest more than knowing it's actually a green screen.
Overall, a great start to another fantasy series. I am intrigued, but I'm not holding my breath. So many of these types of shows fall into the old formula: human gets killed to get viewers interest, another human gets kidnapped, hero runs into a few problems, hijinks ensue, hero saves human just in the nick of time, and everyone lives happily ever after. Just like in the Grimm's fairy tales, right? (If you answered yes, you need to go read some of the original Grimm's fairy tales.) Let's hope the writers don't run out of ideas.
So check this out! The pilot and episode 1 are currently on Hulu.com.
It also helps that the pretty people/beasts are living in Portland, OR. The scenery is gorgeous, but it is a little too obvious that they are sometimes working in a studio. The seams between the people and the CG are not always hidden. And nothing ruins a chase through a beautiful forest more than knowing it's actually a green screen.
Overall, a great start to another fantasy series. I am intrigued, but I'm not holding my breath. So many of these types of shows fall into the old formula: human gets killed to get viewers interest, another human gets kidnapped, hero runs into a few problems, hijinks ensue, hero saves human just in the nick of time, and everyone lives happily ever after. Just like in the Grimm's fairy tales, right? (If you answered yes, you need to go read some of the original Grimm's fairy tales.) Let's hope the writers don't run out of ideas.
So check this out! The pilot and episode 1 are currently on Hulu.com.
Saturday, January 8, 2011
Raison d'etre: Breakfast
This is the irony of my life: I am not a morning person, but I luuuurrvve breakfast. Love love love it! Fortunately, eggs don't care when you eat them. I mean they're dead, right? Right?? Well, if not, I have murdered thousands of tiny chickens. And this morning I added 6 more little chicken stamps to my fighter jet.
I recently saw a recipe for BAKED eggs and I found out that I could BAKE bacon. I thought I had discovered a secret entrance into heaven. Does anyone else know about this miracle? Well, I had to try it out for myself. I made baked eggs this morning, but I didn't bake my bacon (heehee!) because it was frozen.
Here's the recipe for baked eggs (totally easy!), and I hope to bake my bacon (heeheehee!) soon. I got this from Ina Garten.
What you need:
1/4 tsp each fresh rosemary, thyme, and chopped garlic
1 tbsp fresh parsley
1-2 tbsp shaved parmesan cheese
2 tbsp cream or milk
1 tbsp butter
salt and pepper to taste
6 eggs
What to do:
Heat the broiler.
Mix the rosemary, thyme, garlic, parley, and cheese in a bowl. Set aside. (Note: You can use dry herbs, but cut the amounts in half.)
Crack the eggs carefully into two bowls (3 in each bowl), being careful not to break the yolk. Set aside.
Put 1 tbsp of milk into each of 2 oven safe dishes. Ideally, these dishes should be small and shallow to ensure even baking. Divide the butter between the two dishes and put them under the broiler for about 3 minutes or until slightly bubbly, like your personality.
Slide the eggs into the oven safe dishes and divide the herb mixture between them. No need to mix. Add salt and pepper to taste. Place under the broiler again for 5-6 minutes. Take them out of the oven and allow to rest for 1-2 minutes before serving since the eggs will finish cooking outside of the oven.
Serve with crusty bread, hashbrowns, bacon, and earl grey tea. Slainte!
Thursday, December 30, 2010
Pumpkin Pie Au Natural Part 3
And here it is...the prize at the bottom of the cereal box.
This recipe is for 2 cups of pumpkin puree, so you'll have to change it based on the size of the pumpkin you prepared. It takes about 2 cups of pumpkin puree to fill one 8 inch pie. I made two pies with my medium sized pumpkin.
What you need:
2 cups of pumpkin puree
1 1/2 cups heavy cream or one 12 oz can of evaporated milk (I used both)
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg at room temperature
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom (optional)
1/2 teaspoon lemon zest
1 pie crust
What you need to do:
1. Preheat the oven to 425 degrees.
2. Mix the sugars, salt, spices, and zest in a large bowl. (Note: I used premixed pumpkin pie spice. It was a little old, so my pie wasn't that spicy. Just keep in mind that your baked pie will probably be less spicy than your unbaked pie, so it's ok to overdo it a little and only add what makes you happy.)
3. Beat the eggs and add to the dry ingredients.
4. Stir in the pumpkin puree, cream, and/or evaporated milk.
5. Pour mixture into the pie shell and bake for 15 minutes. You can put little pie crust decorations on the top at this point if you like.
6. Turn the temperature down to 350 degrees and bake for 40-50 minutes. The pie is done when a knife or toothpick inserted into the middle comes out clean. You'll have to check fairly often in the last 10 or 15 minutes. I like mine a tad bit underdone, so I took it out at about 40 minutes.
7. Cool on a rack for one to two hours before slicing. Add whipped cream and enjoy!
And here's a neat whipped cream recipe:
Whip heavy cream until soft peaks form. Gradually add 1 tablespoon of confectioner's sugar until stiff peaks form. Fold in one or two tablespoons of bourbon (such as Maker's Mark). This make the pumpkin pie fun! (Note: If you freeze cream, it separates into the milk liquids and solids and doesn't make good whipped cream. Yes, I did this and we ended up with Bourbon Butter.)
I did plagiarize and paraphrase quite a bit. Here are my references (NOT in MLA format):
Pumpkin Pie Puree: http://expatriateskitchen.blogspot.com/2009/10/pumpkin-shortage-make-your-own-pumpkin.html
Pie Crust: http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe/index.html and http://www.thenewhomemaker.com/piecrust
Pumpkin Pie and Whipped Cream: http://www.bunkycooks.com/2010/11/pumpkin-pie-with-bourbon-whipped-cream/
This recipe is for 2 cups of pumpkin puree, so you'll have to change it based on the size of the pumpkin you prepared. It takes about 2 cups of pumpkin puree to fill one 8 inch pie. I made two pies with my medium sized pumpkin.
What you need:
2 cups of pumpkin puree
1 1/2 cups heavy cream or one 12 oz can of evaporated milk (I used both)
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg at room temperature
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom (optional)
1/2 teaspoon lemon zest
1 pie crust
What you need to do:1. Preheat the oven to 425 degrees.
2. Mix the sugars, salt, spices, and zest in a large bowl. (Note: I used premixed pumpkin pie spice. It was a little old, so my pie wasn't that spicy. Just keep in mind that your baked pie will probably be less spicy than your unbaked pie, so it's ok to overdo it a little and only add what makes you happy.)
3. Beat the eggs and add to the dry ingredients.
4. Stir in the pumpkin puree, cream, and/or evaporated milk.
5. Pour mixture into the pie shell and bake for 15 minutes. You can put little pie crust decorations on the top at this point if you like.
6. Turn the temperature down to 350 degrees and bake for 40-50 minutes. The pie is done when a knife or toothpick inserted into the middle comes out clean. You'll have to check fairly often in the last 10 or 15 minutes. I like mine a tad bit underdone, so I took it out at about 40 minutes.
7. Cool on a rack for one to two hours before slicing. Add whipped cream and enjoy!
And here's a neat whipped cream recipe:
Whip heavy cream until soft peaks form. Gradually add 1 tablespoon of confectioner's sugar until stiff peaks form. Fold in one or two tablespoons of bourbon (such as Maker's Mark). This make the pumpkin pie fun! (Note: If you freeze cream, it separates into the milk liquids and solids and doesn't make good whipped cream. Yes, I did this and we ended up with Bourbon Butter.)
I did plagiarize and paraphrase quite a bit. Here are my references (NOT in MLA format):
Pumpkin Pie Puree: http://expatriateskitchen.blogspot.com/2009/10/pumpkin-shortage-make-your-own-pumpkin.html
Pie Crust: http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe/index.html and http://www.thenewhomemaker.com/piecrust
Pumpkin Pie and Whipped Cream: http://www.bunkycooks.com/2010/11/pumpkin-pie-with-bourbon-whipped-cream/
Friday, December 24, 2010
Pumpkin Pie Au Natural Part 2
How to make the pie crust!
This recipe should give you 2 10-inch crust, plus a little more for cinnamon sugar cookies.
Mix 3 cups flour, 1 tsp kosher salt, and 1 tbsp sugar in a food processor and give it a quick mix. Add 12 tbsp cold, cubed, unsalted butter and 1/3 cup cold vegetable shortening. Pulse 8-12 times, until the butter breaks up into small pieces. Keep the processor running slowly and pour ice water into the bowl until the dough forms into a ball. You'll probably need 1/2 to 1 cup of ice water. Wrap the ball in some lightly floured plastic wrap and refrigerate for 30 minutes. This ball of dough will actually last a long time in the freezer.
Now cut the ball in half and roll it out on a very floury board. Start from the center and roll outwards to make a circlish shape. Put the rolled out dough into a pie dish and cut the edges off. It's better to leave a little extra on the edges because they shrink when cooked. If you have trouble lifting the big sheet of dough, fold it in half, lift it onto the dish, and then unfold it to fit the dish. Repeat with the other half of the ball.
Now if you are smart and rich, you have a food processor or mixer. I have niether. So I mixed that dough the old fashioned way. And while I was endlessly mixing the really cold and hard butter, I was thinking, "Why does the butter have to be cold?! *!$&#@ Can't
I just use soft butter so that I can finish mixing this sometime this century?! How did people make pie crust 200 years ago before they had refrigerators?? Seriously!!". So I found out.
I guess the goal is a flaky crust, so you are kind of deep fat frying the flour. When you are mixing the fat (butter) with the flour, you don't want to completely mix it, you just want to coat it. This is easier to do if the butter is cold and hard. People used to just cut in the butter and quickly mix it, but refrigerators and mixers have made this process faster and more efficient, so the butter doesn't have much time to melt and the chef doesn't get her hands dirty. You also don't want to work the dough too much because the molecules tend to stick better when you push them together, which makes the crust tough. Now doesn't that make things better? I am now at peace with my cold butter.
If you have extra crust, mold it into fun shapes, sprinkle a little cinnamon and sugar on them, and pop them in a 350 degree oven for 5-10 minutes. They make great Christmas cookies!
Almost done!...
This recipe should give you 2 10-inch crust, plus a little more for cinnamon sugar cookies.
Mix 3 cups flour, 1 tsp kosher salt, and 1 tbsp sugar in a food processor and give it a quick mix. Add 12 tbsp cold, cubed, unsalted butter and 1/3 cup cold vegetable shortening. Pulse 8-12 times, until the butter breaks up into small pieces. Keep the processor running slowly and pour ice water into the bowl until the dough forms into a ball. You'll probably need 1/2 to 1 cup of ice water. Wrap the ball in some lightly floured plastic wrap and refrigerate for 30 minutes. This ball of dough will actually last a long time in the freezer.Now cut the ball in half and roll it out on a very floury board. Start from the center and roll outwards to make a circlish shape. Put the rolled out dough into a pie dish and cut the edges off. It's better to leave a little extra on the edges because they shrink when cooked. If you have trouble lifting the big sheet of dough, fold it in half, lift it onto the dish, and then unfold it to fit the dish. Repeat with the other half of the ball.
Now if you are smart and rich, you have a food processor or mixer. I have niether. So I mixed that dough the old fashioned way. And while I was endlessly mixing the really cold and hard butter, I was thinking, "Why does the butter have to be cold?! *!$&#@ Can't
I just use soft butter so that I can finish mixing this sometime this century?! How did people make pie crust 200 years ago before they had refrigerators?? Seriously!!". So I found out.I guess the goal is a flaky crust, so you are kind of deep fat frying the flour. When you are mixing the fat (butter) with the flour, you don't want to completely mix it, you just want to coat it. This is easier to do if the butter is cold and hard. People used to just cut in the butter and quickly mix it, but refrigerators and mixers have made this process faster and more efficient, so the butter doesn't have much time to melt and the chef doesn't get her hands dirty. You also don't want to work the dough too much because the molecules tend to stick better when you push them together, which makes the crust tough. Now doesn't that make things better? I am now at peace with my cold butter.
If you have extra crust, mold it into fun shapes, sprinkle a little cinnamon and sugar on them, and pop them in a 350 degree oven for 5-10 minutes. They make great Christmas cookies!
Almost done!...
Thursday, December 23, 2010
Pumpkin Pie Au Natural Part 1
This is my first time making pumpkin pie the old fashioned way. I kind of cheated though because I didn't use a wood burning stove. And I have a refrigerator.
This is also my first time putting up pictures! I saw another culinary blogger had put up really nice photos and I thought, "ooooooo, good idea!". I am not a photographer, so be prepared for some pretty mediocre cell phone pictures. The food, however, is fantastic!
I am going to start with the pumpkin preparation, move onto the pie shells, and finish up with the final pie fashioning, hence the "Part 1". This whole thing is actually really easy, it just takes a long time.
Preparing your pumpkin puree!
Step 1: Pick your pumpkin. DO NOT use your old Jack O Lantern. Ew. And don't use the huge ones that stores sell for Jack O Lanterns; they tend to be bland. Sugar Pies, Fairytales, Cinderellas, and pretty much any other pumpkin that doesn't look like a traditional pumpkin are good choices. Also, if they advertise it as food, it's probably pie material. I'm not 100% sure what my variety is called, but I think it's called Casper. It's 5-10 lbs, which should yield a good amount of pie filling.
Step 2: Preheat the oven to 350 degrees and clean your pumpkin. Wash it off like you would any other vegetable and cut it in half. Scrape out the insides. I like to use a cookie cutter - it makes a perfect scraper. You can roast and salt the seeds at this point, but I don't like pumpkin seeds, so I'm not going to talk about it. (nyah!) Baste the insides of the pumpkin halves with butter or olive oil and lay the cut sides down on a cookie sheet or other oven safe dish. You c
an use cooking spray for a lower calorie alternative, but butter and olive oil really do give pumpkins a wonderful flavor. The dish should have a lip to it because pumpkins release a lot of water when they cook.
Step 3: Bake and wait. Every pumpkin will take a different amount of time to cook. I cooked mine for about an hour. You want it to be tender when you stick a fork or knife in it. It'll be hot, so let it cool before moving onto the next step. This would be a perfect opportunity to work on Part 2: The Pie Crust!
Step 4: Once your pumpkin halves are tender and cool, you should be able to peel the skin right off. Put a cheesecloth into a strainer and squeeze most of the liquid out of your pumpkins. You may need to let the pumpkins drain overnight if they are really moist. Soggy pumpkin puree means soggy pie, and no one likes soggy pie. Make sure to put it in the refrigerator if you intend to leave it overnight because bacteria LOVE pumpkins!
Step 5: Plop those babies right into a blender and push "puree" until it is silky smooth. This should make a fabulous, smooth base upon which you can let your imagination run wild! Visions of ravioli, soup, and sauces are running through my head. mmmmm. pumpkin. Anyway, we're going to use this particular piece of yummy for the pie, so set it aside for a few minutes so that you can finish your crust!
To be continued...
This is also my first time putting up pictures! I saw another culinary blogger had put up really nice photos and I thought, "ooooooo, good idea!". I am not a photographer, so be prepared for some pretty mediocre cell phone pictures. The food, however, is fantastic!
I am going to start with the pumpkin preparation, move onto the pie shells, and finish up with the final pie fashioning, hence the "Part 1". This whole thing is actually really easy, it just takes a long time.
Preparing your pumpkin puree!
Step 1: Pick your pumpkin. DO NOT use your old Jack O Lantern. Ew. And don't use the huge ones that stores sell for Jack O Lanterns; they tend to be bland. Sugar Pies, Fairytales, Cinderellas, and pretty much any other pumpkin that doesn't look like a traditional pumpkin are good choices. Also, if they advertise it as food, it's probably pie material. I'm not 100% sure what my variety is called, but I think it's called Casper. It's 5-10 lbs, which should yield a good amount of pie filling.
Step 2: Preheat the oven to 350 degrees and clean your pumpkin. Wash it off like you would any other vegetable and cut it in half. Scrape out the insides. I like to use a cookie cutter - it makes a perfect scraper. You can roast and salt the seeds at this point, but I don't like pumpkin seeds, so I'm not going to talk about it. (nyah!) Baste the insides of the pumpkin halves with butter or olive oil and lay the cut sides down on a cookie sheet or other oven safe dish. You c
an use cooking spray for a lower calorie alternative, but butter and olive oil really do give pumpkins a wonderful flavor. The dish should have a lip to it because pumpkins release a lot of water when they cook.Step 3: Bake and wait. Every pumpkin will take a different amount of time to cook. I cooked mine for about an hour. You want it to be tender when you stick a fork or knife in it. It'll be hot, so let it cool before moving onto the next step. This would be a perfect opportunity to work on Part 2: The Pie Crust!
Step 4: Once your pumpkin halves are tender and cool, you should be able to peel the skin right off. Put a cheesecloth into a strainer and squeeze most of the liquid out of your pumpkins. You may need to let the pumpkins drain overnight if they are really moist. Soggy pumpkin puree means soggy pie, and no one likes soggy pie. Make sure to put it in the refrigerator if you intend to leave it overnight because bacteria LOVE pumpkins!Step 5: Plop those babies right into a blender and push "puree" until it is silky smooth. This should make a fabulous, smooth base upon which you can let your imagination run wild! Visions of ravioli, soup, and sauces are running through my head. mmmmm. pumpkin. Anyway, we're going to use this particular piece of yummy for the pie, so set it aside for a few minutes so that you can finish your crust!
To be continued...
Monday, December 20, 2010
Return of the Kitchen Jedi - Christmas Mac & Cheese
I am back after a long hiatus during which time I learned how to spell "hiatus"! I am trying to keep myself busy and have decided to start cooking school. I plan to keep y'all up to date with the yummy things I am burning at school, so sit down, shut up, and pay attention!
I won't start school until late January, so I will fill the time with all the holiday goodies I can wrap my gut around. To start off, I would like to introduce you to my Christmas Mac & Cheese. (Disclaimer: If you don't celebrate Christmas just call it Michelle's Totally Awesome Mac & Cheese. I won't mind the name change.) I recently had a box of Kraft Mac & Cheese and was so grossed out that I decided to make my own. I find that I am spoiling my palate by learning to cook, but life just seems so much more fulfilling with good food in my belly.
The Christmas part comes from the red and green vegetables and the appetizer nature of the dish. I designed this recipe for two appetizers since I live in a small household, but you could easily double it for the first course of a family dinner or make a whole casserole dish full of it for a large party. I wouldn't recommend making this the main dish because it is very rich.
Are you ready, young Jedi? OK, let the kitchen force guide you...
Ingredients
1/2 lb farfalle pasta (any small pasta could be used here, such as the traditional elbow macaroni)
2 tbsp salted butter
1 tbsp minced garlic (I used store bought minced garlic with peppers which will be less potent than fresh garlic, so you may want to use more or less, depending on your garlic preference)
1/2 cup white wine
1/4 cup cream (Use milk if you want less fat, but I mean, really,at this point does it matter?)
1/4 cup of each cheese: Mozzarella, Gruyère, Swiss, Blue (I prefer Gorgonzola to Blue)
A handful of your favorite cheese and/or panko bread crumbs for topping
1 tsp cumin
1/2 red bell pepper, finely chopped
1/2 to 1 cup of frozen chopped spinach (Don't like spinach? Try fresh basil, braised kale, steamed broccoli, sauted green beans...the options are endless! Basil and Spinach tend to cook quickly, so add them last. The other vegetables take longer, so add them with the pepper.)
red pepper flakes and/or pepper to taste (This recipe shouldn't need extra salt because of the butter and cheese, but taste as you go and add as you need.)
How to make your guests go "yum!"
Prepare the pasta according to the directions on the package and set aside. Melt the butter in a sauce pan. Add the garlic and sauté for a couple minutes. Add the wine and bell pepper and simmer for about 4 minutes. Add the cream, and Gruyère, Swiss, and Blue cheeses. Also add the cumin and any other spices you like, like the red pepper flakes. Simmer and stir constantly for about 5 minutes. Add the spinach and stir until the spinach is completely incorporated. Make sure you taste it before you plate it! Turn on the broiler in your oven. Divide your pasta between 2 16 oz ramekins or other similar sized oven safe dish. Don't mash the pasta down. If you have extra pasta, that's OK (extra pasta + melted butter + Parmesan cheese = white trash pasta = awesome!). Divide the sauce between the two ramekins of pasta. Don't worry about being pretty or mixing it, just pour it right over the top of the pasta. Sprinkle a handful of your favorite cheese and/or panko bread crumbs on top and put under the broiler for 5 minutes or until the cheese is melted and bubbling. Serve immediately. Serves 2.
You really can't screw this up, so be adventurous and make it your own! Happy Holidays everyone!
Cheers,
Cupcake the Nerd
I won't start school until late January, so I will fill the time with all the holiday goodies I can wrap my gut around. To start off, I would like to introduce you to my Christmas Mac & Cheese. (Disclaimer: If you don't celebrate Christmas just call it Michelle's Totally Awesome Mac & Cheese. I won't mind the name change.) I recently had a box of Kraft Mac & Cheese and was so grossed out that I decided to make my own. I find that I am spoiling my palate by learning to cook, but life just seems so much more fulfilling with good food in my belly.
The Christmas part comes from the red and green vegetables and the appetizer nature of the dish. I designed this recipe for two appetizers since I live in a small household, but you could easily double it for the first course of a family dinner or make a whole casserole dish full of it for a large party. I wouldn't recommend making this the main dish because it is very rich.
Are you ready, young Jedi? OK, let the kitchen force guide you...
Ingredients
1/2 lb farfalle pasta (any small pasta could be used here, such as the traditional elbow macaroni)
2 tbsp salted butter
1 tbsp minced garlic (I used store bought minced garlic with peppers which will be less potent than fresh garlic, so you may want to use more or less, depending on your garlic preference)
1/2 cup white wine
1/4 cup cream (Use milk if you want less fat, but I mean, really,at this point does it matter?)
1/4 cup of each cheese: Mozzarella, Gruyère, Swiss, Blue (I prefer Gorgonzola to Blue)
A handful of your favorite cheese and/or panko bread crumbs for topping
1 tsp cumin
1/2 red bell pepper, finely chopped
1/2 to 1 cup of frozen chopped spinach (Don't like spinach? Try fresh basil, braised kale, steamed broccoli, sauted green beans...the options are endless! Basil and Spinach tend to cook quickly, so add them last. The other vegetables take longer, so add them with the pepper.)
red pepper flakes and/or pepper to taste (This recipe shouldn't need extra salt because of the butter and cheese, but taste as you go and add as you need.)
How to make your guests go "yum!"
Prepare the pasta according to the directions on the package and set aside. Melt the butter in a sauce pan. Add the garlic and sauté for a couple minutes. Add the wine and bell pepper and simmer for about 4 minutes. Add the cream, and Gruyère, Swiss, and Blue cheeses. Also add the cumin and any other spices you like, like the red pepper flakes. Simmer and stir constantly for about 5 minutes. Add the spinach and stir until the spinach is completely incorporated. Make sure you taste it before you plate it! Turn on the broiler in your oven. Divide your pasta between 2 16 oz ramekins or other similar sized oven safe dish. Don't mash the pasta down. If you have extra pasta, that's OK (extra pasta + melted butter + Parmesan cheese = white trash pasta = awesome!). Divide the sauce between the two ramekins of pasta. Don't worry about being pretty or mixing it, just pour it right over the top of the pasta. Sprinkle a handful of your favorite cheese and/or panko bread crumbs on top and put under the broiler for 5 minutes or until the cheese is melted and bubbling. Serve immediately. Serves 2.
You really can't screw this up, so be adventurous and make it your own! Happy Holidays everyone!
Cheers,
Cupcake the Nerd
Friday, July 30, 2010
Passport 7-17-10
We were driving slowly into the heart of the ghetto. B was at the wheel avoiding the potholes and filthy, undernourished kids running across the street. I was in the passenger seat, cocking my sawed off shotgun while staring down the kids who were menacingly pulling up their shirts to reveal handguns stuffed in their pants. One more turn and there it was! The huge La Honda sign was a beacon of safety. B sped towards the huge gilt edged warehouse and screeched to a halt between the Grecian planters surrounding the door. "I'll cover you...run!", I yelled as B jumped out of the car and started to madly pump the door handle. "Goddammit, it won't open", he said as I took up position next to him and leveled my gun at some of the kids who cautiously advancing, like a lion stalking it's prey. Suddenly the door opened inward. I whipped my gun around and narrowly missed blowing the top off a well dressed woman at the door. All she said was, "I saw you trying to open the door. Come on in!" And we ran in to enjoy the safety and solace of a good glass of wine. Just another day on the Santa Cruz Mountain Wineries Passport Weekend Trip.
Uh, no, that didn't actually happen, but I bet a lot more people would go along if it was always this exciting. We did actually drive through the ghetto of Redwood City to get to La Honda, a huge, beautiful warehouse. Dominico was also at La Honda because they were having a private event in their own tasting room which is about 10 minutes away. We then drove a tiny highway along with about half of the bay area over to Half Moon Bay to go to a cute little winery called La Nebbia. Finally, we made our way to the grand Thomas Fogarty and then home. The weather was beautiful, the company was excellent (Jeff and Vicky joined us), and the wine was pretty good. Here are my thoughts:
1. La Honda in Redwood City. Overall not impressed with these wines, but the place and the people were nice. They had a taco truck out back. I didn't have any, but Jeff said they were ok. The Pinot "Sequence" and the Cab Syrah "Exponent" were pretty good and fairly inexpensive, but we didn't like them enough to buy them. We did however buy a $10 crescent shaped wine holder that's pretty cool.
2. Dominico. I've been here before and I have liked their wines. Today was no different. The people were very knowledgeable and friendly. The Aglianico ('05) smelled great and was a little spicy. We bought a bottle for $30.
3. La Nebbia in Half Moon Bay. This is a cute little winery out in the boonies of HMB. They have a bottchie ball court and a glass blowing shed. There was even a guy giving glass blowing lessons. Overall, the wines were good, but the dessert wines were too sweet. I liked their sparkling wine (light and fruity) and it was affordable at $13.95. Also good was the Merlot ('05 from Russian River), but it was a little expensive ($29.95). I liked it so much I bought it anyway. They also had the port in the chocolate cup for an extra $2, but I didn't partake because they had already poured us 9 wines.
4. Thomas Fogarty in Woodside. This is a huge compound with a great view. They have excellent wines and great pourers, but their wines are way too expensive. Their '06 Chardonnay was really good (tasted like lemon butter). We didn't get it because it costs a whopping $36.00. The '05 Fat Buck Ridge Santa Cruz Mtns. Estate Syrah was meaty and rich ($48.00). This wine was fantastic! We ended up getting the Barbara and the Gewürtztraminer because they were really good and a little more affordable than most of the wines. This is an interesting winery. It was started by a doctor who invented so kind of heart surgery stint or something like that, so he had a lot of money and started a winery on some prime real estate. Now they are a popular wedding spot in addition to the tasting room and warehouse.
It was a good day.
Happy Tasting!,
Your Wine Nerd
Uh, no, that didn't actually happen, but I bet a lot more people would go along if it was always this exciting. We did actually drive through the ghetto of Redwood City to get to La Honda, a huge, beautiful warehouse. Dominico was also at La Honda because they were having a private event in their own tasting room which is about 10 minutes away. We then drove a tiny highway along with about half of the bay area over to Half Moon Bay to go to a cute little winery called La Nebbia. Finally, we made our way to the grand Thomas Fogarty and then home. The weather was beautiful, the company was excellent (Jeff and Vicky joined us), and the wine was pretty good. Here are my thoughts:
1. La Honda in Redwood City. Overall not impressed with these wines, but the place and the people were nice. They had a taco truck out back. I didn't have any, but Jeff said they were ok. The Pinot "Sequence" and the Cab Syrah "Exponent" were pretty good and fairly inexpensive, but we didn't like them enough to buy them. We did however buy a $10 crescent shaped wine holder that's pretty cool.
2. Dominico. I've been here before and I have liked their wines. Today was no different. The people were very knowledgeable and friendly. The Aglianico ('05) smelled great and was a little spicy. We bought a bottle for $30.
3. La Nebbia in Half Moon Bay. This is a cute little winery out in the boonies of HMB. They have a bottchie ball court and a glass blowing shed. There was even a guy giving glass blowing lessons. Overall, the wines were good, but the dessert wines were too sweet. I liked their sparkling wine (light and fruity) and it was affordable at $13.95. Also good was the Merlot ('05 from Russian River), but it was a little expensive ($29.95). I liked it so much I bought it anyway. They also had the port in the chocolate cup for an extra $2, but I didn't partake because they had already poured us 9 wines.
4. Thomas Fogarty in Woodside. This is a huge compound with a great view. They have excellent wines and great pourers, but their wines are way too expensive. Their '06 Chardonnay was really good (tasted like lemon butter). We didn't get it because it costs a whopping $36.00. The '05 Fat Buck Ridge Santa Cruz Mtns. Estate Syrah was meaty and rich ($48.00). This wine was fantastic! We ended up getting the Barbara and the Gewürtztraminer because they were really good and a little more affordable than most of the wines. This is an interesting winery. It was started by a doctor who invented so kind of heart surgery stint or something like that, so he had a lot of money and started a winery on some prime real estate. Now they are a popular wedding spot in addition to the tasting room and warehouse.
It was a good day.
Happy Tasting!,
Your Wine Nerd
Monday, July 5, 2010
BBQing for Beginners #2
Scientists think that our ancestors brains started to get bigger once we figured out how to start a fire and cook our meat. Cooked meat is easier to digest, so our digestive tracts got smaller and used less energy while being more efficient. This allowed us to get more energy from our food and have more energy to power our massive brains (even though it may not seem like it, humans do have enormous brains for their body size). Secondly, protein is the one of the building blocks of our body. Protein is a part of our cells and tissues, like muscles, and is used as essential cellular messengers such as hormones. So I figure, with the amount of BBQing I'm doing, I'm going to brilliant by the end of the summer!
Last night I took a page from Alton Brown's book (actually it was a video on foodnetwork.com) and made some steak and vegetables. Check out his grilling videos. He has some good tips for grilling and the basis for my adventure (triple duty marinade) in video form.
Step 1
Marinate 2 NY steaks for 1 hour in a bag with the following ingredients:
4 oz molasses
1/4 cup lime juice
1 tbsp ginger
1 tbsp seasoned rice vinegar
1 tbsp soy sauce
1 tsp red pepper flakes.
At some point you need to accidentally tip the bag so that a while bunch of lime juice spills out and then squirt a whole bunch of lime juice back in the bag in the vain hope that you are adding back what you spilled.
Step 2
Cook the steaks for about 15 minutes on a hot grill. This will give you medium cooked steaks, so cook longer if you like 'em dunner. You're supposed to do this on a stove so that you can reserve the juices for the sauce. I tried to rig a foil pan on the grill, but it just burned the juices. It didn't ruin the meal, but if you want those juices, do this in a pan. Let the steaks rest as you go onto...
Step 3
Dump some olive oil, salt, and pepper (no, not a pinch...a dump!) onto one bunch of asparagus. Cook on a medium heat grill for about 10 minutes. If you find that the asparagus doesn't like to stay on your grill, try a cooling rack on top of the grill. This can be found at any home goods store and is usually used to cool cookies or meat.
Step 4
Boil the marinade for about 4 minutes and then whisk in 2 tbsp red wine, 1 tbsp sesame oil, and 1 tbsp vegetable oil. While this sauce is cooling, stir fry 1 jar of roasted red peppers and 1 head of cabbage in a couple of tablespoons of olive oil. Once the cabbage wilts, stir in the sauce and enjoy your meal! The cabbage dish was originally meant to be a slaw, but I turned it into something more like a sauerkraut, which is also awesome on bbqed sausages (no really...I just had it!). I was thinking that a little mayo would make this unnecessarily good. If you try it, let me know what you think.
Why let meat rest?
Meat proteins get smaller as they heat up and squeeze out some of the juice. Meat gets drier as it gets hotter. If you cut the meat while it is still super hot, all of that juice that is being squeezed out of the proteins will gush out of the meat and be lost forever. If you let it cool a little bit before cutting, some of the juices will be reabsorbed by the cooling proteins and your meat will stay moist. It should take about 10 minutes for the above steaks and you can save any liquid that leaks out during it's little nap and use it in a sauce!
For more information on meat naps go to The Virtual Webber Bullet. Thanks also to Mental Floss Magazine.
Happy grilling!
Love, Cupcake
Last night I took a page from Alton Brown's book (actually it was a video on foodnetwork.com) and made some steak and vegetables. Check out his grilling videos. He has some good tips for grilling and the basis for my adventure (triple duty marinade) in video form.
Step 1
Marinate 2 NY steaks for 1 hour in a bag with the following ingredients:
4 oz molasses
1/4 cup lime juice
1 tbsp ginger
1 tbsp seasoned rice vinegar
1 tbsp soy sauce
1 tsp red pepper flakes.
At some point you need to accidentally tip the bag so that a while bunch of lime juice spills out and then squirt a whole bunch of lime juice back in the bag in the vain hope that you are adding back what you spilled.
Step 2
Cook the steaks for about 15 minutes on a hot grill. This will give you medium cooked steaks, so cook longer if you like 'em dunner. You're supposed to do this on a stove so that you can reserve the juices for the sauce. I tried to rig a foil pan on the grill, but it just burned the juices. It didn't ruin the meal, but if you want those juices, do this in a pan. Let the steaks rest as you go onto...
Step 3
Dump some olive oil, salt, and pepper (no, not a pinch...a dump!) onto one bunch of asparagus. Cook on a medium heat grill for about 10 minutes. If you find that the asparagus doesn't like to stay on your grill, try a cooling rack on top of the grill. This can be found at any home goods store and is usually used to cool cookies or meat.
Step 4
Boil the marinade for about 4 minutes and then whisk in 2 tbsp red wine, 1 tbsp sesame oil, and 1 tbsp vegetable oil. While this sauce is cooling, stir fry 1 jar of roasted red peppers and 1 head of cabbage in a couple of tablespoons of olive oil. Once the cabbage wilts, stir in the sauce and enjoy your meal! The cabbage dish was originally meant to be a slaw, but I turned it into something more like a sauerkraut, which is also awesome on bbqed sausages (no really...I just had it!). I was thinking that a little mayo would make this unnecessarily good. If you try it, let me know what you think.
Why let meat rest?
Meat proteins get smaller as they heat up and squeeze out some of the juice. Meat gets drier as it gets hotter. If you cut the meat while it is still super hot, all of that juice that is being squeezed out of the proteins will gush out of the meat and be lost forever. If you let it cool a little bit before cutting, some of the juices will be reabsorbed by the cooling proteins and your meat will stay moist. It should take about 10 minutes for the above steaks and you can save any liquid that leaks out during it's little nap and use it in a sauce!
For more information on meat naps go to The Virtual Webber Bullet. Thanks also to Mental Floss Magazine.
Happy grilling!
Love, Cupcake
Friday, July 2, 2010
BBQing for Beginners (that would be me!)
Ahhhh, summer. That beautiful time of year when you can cook outside at 9 pm over an open flame. I just popped my bbqing cherry tonight and it was FANtastic. Let me tell you about the experience.
My fridge is stocked with all kinds of bbqable goodies this weekend in anticipation of the ZERO people I will have over for 4th of July. Actually, I stocked it so that I could experiment with bbqing and then blog about it. Nerd.
I got some ground lamb (1 lb.), yellow onions (1/2 small), and blue cheese (about 2 tbsp) for the burgers. I chopped the onions real small, crumbled the blue cheese, and mashed everything together into some patties(four medium sized patties). I have a gas grill, so I cooked them over medium high heat for about 10 minutes and then put them on the second rack for about 5 more minutes. Remember to only flip once and never mash the burgers (that's how you lose that tasty juice). They turned out to be perfectly medium and tender, but not as flavorful as I expected. The onions weren't fully cooked and I don't like uncooked onions. Brendan thought it was great, though. If you don't like your onions mixed with meat, I would suggest something I learned from my hero, Alton Brown. Stick three skewers through an onion and then slice in between the skewers. This will give you nice onion slices that won't fall apart on the bbq. Check out foodnetwork.com for a video of Alton demonstrating this.
The next dish was my favorite and definitely the easiest: portabella mushrooms! Most people think that this is a vegetable, but it's actually a fungus...an organism that absorbs chemicals from decomposing matter. And it sure does make em tasty!! Liberally apply oil to the mushrooms, sprinkle a little Cajun seasoning, grill on high heat for 10-15 minutes and you have magic. They should be done when you see them get darker, wrinklier, and start to sweat. These mushrooms are big and meaty, so they are perfect for grilling. I have seen people marinate these babies in all kinds of things, so get crazy!
I want to talk a little bit about hamburgers. Most people immediately go for the beef burger, but there are millions of different variations on burgers: turkey, lamb, beef, salmon, soy, mushroom, pineapple, etc. Vegetarians actually have a lot of choices these days for pre-made soy and vegetable burgers that are quite tasty and healthy. Meat burgers can be pre-made, but homemade is always better. Turkey tends to be leaner than beef because fowl hold most of their fat in a layer above the muscle, while cows hold their fat in a layer above the muscle AND threaded through the muscle. Beef will always have more fat unless you buy the leaner versions which have had some of the fat removed. Also, animals that have been raised on their natural diet are always better. Making animals eat foreign food always does weird things to their bodies which can make it's way to the dinner table. For example, I just learned today that cows are not used to eating corn, so when they are on a corn diet, their stomachs become more acidic to handle the corn. After awhile their stomachs develop acid-resistant e. coli which could make you sick. ew. So get grass fed beef if you can. Anyway you want it, that's the way you need it. Just trying typing "burger" into a search engine and you will get millions of ideas to make that everyday patty transform into a little party for your tastebuds! I want to try the mozzarella stuffed turkey burgers next! mmmm...
Happy grilling!
Your Nerd, Cupcake
My fridge is stocked with all kinds of bbqable goodies this weekend in anticipation of the ZERO people I will have over for 4th of July. Actually, I stocked it so that I could experiment with bbqing and then blog about it. Nerd.
I got some ground lamb (1 lb.), yellow onions (1/2 small), and blue cheese (about 2 tbsp) for the burgers. I chopped the onions real small, crumbled the blue cheese, and mashed everything together into some patties(four medium sized patties). I have a gas grill, so I cooked them over medium high heat for about 10 minutes and then put them on the second rack for about 5 more minutes. Remember to only flip once and never mash the burgers (that's how you lose that tasty juice). They turned out to be perfectly medium and tender, but not as flavorful as I expected. The onions weren't fully cooked and I don't like uncooked onions. Brendan thought it was great, though. If you don't like your onions mixed with meat, I would suggest something I learned from my hero, Alton Brown. Stick three skewers through an onion and then slice in between the skewers. This will give you nice onion slices that won't fall apart on the bbq. Check out foodnetwork.com for a video of Alton demonstrating this.
The next dish was my favorite and definitely the easiest: portabella mushrooms! Most people think that this is a vegetable, but it's actually a fungus...an organism that absorbs chemicals from decomposing matter. And it sure does make em tasty!! Liberally apply oil to the mushrooms, sprinkle a little Cajun seasoning, grill on high heat for 10-15 minutes and you have magic. They should be done when you see them get darker, wrinklier, and start to sweat. These mushrooms are big and meaty, so they are perfect for grilling. I have seen people marinate these babies in all kinds of things, so get crazy!
I want to talk a little bit about hamburgers. Most people immediately go for the beef burger, but there are millions of different variations on burgers: turkey, lamb, beef, salmon, soy, mushroom, pineapple, etc. Vegetarians actually have a lot of choices these days for pre-made soy and vegetable burgers that are quite tasty and healthy. Meat burgers can be pre-made, but homemade is always better. Turkey tends to be leaner than beef because fowl hold most of their fat in a layer above the muscle, while cows hold their fat in a layer above the muscle AND threaded through the muscle. Beef will always have more fat unless you buy the leaner versions which have had some of the fat removed. Also, animals that have been raised on their natural diet are always better. Making animals eat foreign food always does weird things to their bodies which can make it's way to the dinner table. For example, I just learned today that cows are not used to eating corn, so when they are on a corn diet, their stomachs become more acidic to handle the corn. After awhile their stomachs develop acid-resistant e. coli which could make you sick. ew. So get grass fed beef if you can. Anyway you want it, that's the way you need it. Just trying typing "burger" into a search engine and you will get millions of ideas to make that everyday patty transform into a little party for your tastebuds! I want to try the mozzarella stuffed turkey burgers next! mmmm...
Happy grilling!
Your Nerd, Cupcake
Monday, June 14, 2010
Buffalo-Chicken Macaroni and Cheese
Ok, I know it's summer and you don't want some rich casserole, but this is mind-blowing AWESOMENESS!!! And super rich, so plan to spend the night in the bathroom afterwards. NUM!
Buffalo-Chicken Macaroni and Cheese
Courtesy of Food Network Magazine
* 7 tablespoons unsalted butter, plus more for the dish
* Kosher salt
* 1 pound elbow macaroni
* 1 small onion, finely chopped
* 2 stalks celery, finely chopped (I eliminated this)
* 3 cups shredded rotisserie chicken (also, ground sausage is HELLA GOOD)
* 2 cloves garlic, minced
* 3/4 cup hot sauce (preferably Frank's) (I used Tapatio, of course; you may want to reduce this depending on your heat tolerance...this is a spicy dish!)
* 2 tablespoons all-purpose flour
* 2 teaspoons dry mustard
* 2 1/2 cups half-and-half (milk is fine)
* 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups) (shredded is fine too)
* 8 ounces pepper jack cheese, shredded (about 2 cups)
* 2/3 cup sour cream
* 1 cup panko (Japanese breadcrumbs)
* 1/2 cup crumbled blue cheese
* 2 tablespoons chopped fresh parsley (Optional...I actually put fresh basil and it was yummier)
Directions
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. (Keep whisking! This will burn easily!)
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
This is a simple recipe, but it is very labor and time intensive. Plan accordingly (ie have lots of wine and cheese). I served this with a spinach and prosciutto baked potato which was also awesome and also very rich. It took a few days for my digestive system to return to normal, but my taste buds were dancing for weeks!
Happy Eating!
Love, Your Nuuurd
Buffalo-Chicken Macaroni and Cheese
Courtesy of Food Network Magazine
* 7 tablespoons unsalted butter, plus more for the dish
* Kosher salt
* 1 pound elbow macaroni
* 1 small onion, finely chopped
* 2 stalks celery, finely chopped (I eliminated this)
* 3 cups shredded rotisserie chicken (also, ground sausage is HELLA GOOD)
* 2 cloves garlic, minced
* 3/4 cup hot sauce (preferably Frank's) (I used Tapatio, of course; you may want to reduce this depending on your heat tolerance...this is a spicy dish!)
* 2 tablespoons all-purpose flour
* 2 teaspoons dry mustard
* 2 1/2 cups half-and-half (milk is fine)
* 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups) (shredded is fine too)
* 8 ounces pepper jack cheese, shredded (about 2 cups)
* 2/3 cup sour cream
* 1 cup panko (Japanese breadcrumbs)
* 1/2 cup crumbled blue cheese
* 2 tablespoons chopped fresh parsley (Optional...I actually put fresh basil and it was yummier)
Directions
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. (Keep whisking! This will burn easily!)
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
This is a simple recipe, but it is very labor and time intensive. Plan accordingly (ie have lots of wine and cheese). I served this with a spinach and prosciutto baked potato which was also awesome and also very rich. It took a few days for my digestive system to return to normal, but my taste buds were dancing for weeks!
Happy Eating!
Love, Your Nuuurd
Saturday, May 29, 2010
Chicken with Vegetable Ragout and Polenta
This sounds really fancy, but it's actually a really easy dish that everyone will love. Vegetarians can just remove the chicken and cut down on the cooking time.
________
Chicken with Vegetable Ragout and Polenta
Recipe courtesy Sandra Lee and Foodnetwork, 2008
Cook Time: 5 hr 0 min
Level: Easy
Yield: 6 servings
Ingredients
* 3 cups frozen primavera vegetable medley (recommended: Birds Eye)
* 6 boneless, skinless chicken breasts, rinsed and patted dry
* Salt and freshly ground black pepper
* 1 1/2 teaspoons Italian seasoning (recommended: McCormick)
* 1 (14-ounce) jar pasta sauce
* 2 tablespoons tomato paste
* 1 teaspoon crushed garlic
* 1/4 cup dry sherry
* 1 (24-ounce) tube pre-made polenta, sliced 1/2-inch thick (recommended: Gennaro)
* Grated Parmesan, for garnish
Directions
Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables.
In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry. Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours.
Serve hot with Parmesan.
_________
Easy, right? But it take a long time. Here are my modifications:
I was short on time, so I used my deepest, biggest pan on the stove top. I only had 4 chicken breasts, which I browned in the pan for about 5 minutes with some olive oil. Then I dumped the vegetable, tomato sauce, spice mixture over the chicken and layered the polenta on top of everything. I cooked it, covered, on low heat for an hour and then high heat for about 10 minutes to get it piping hot. It turned out to need a little more salt and pepper, but the sauce was good, the chicken was moist and tender, and the polenta was creamy. It didn't last long. ;)
Hey did you notice the sun? I think we're finally seeing some summer and it's time to talk BBQ! Look for my next entry on how to make your BBQ sing!
Happy Eating in the Sun,
Your Nerd
________
Chicken with Vegetable Ragout and Polenta
Recipe courtesy Sandra Lee and Foodnetwork, 2008
Cook Time: 5 hr 0 min
Level: Easy
Yield: 6 servings
Ingredients
* 3 cups frozen primavera vegetable medley (recommended: Birds Eye)
* 6 boneless, skinless chicken breasts, rinsed and patted dry
* Salt and freshly ground black pepper
* 1 1/2 teaspoons Italian seasoning (recommended: McCormick)
* 1 (14-ounce) jar pasta sauce
* 2 tablespoons tomato paste
* 1 teaspoon crushed garlic
* 1/4 cup dry sherry
* 1 (24-ounce) tube pre-made polenta, sliced 1/2-inch thick (recommended: Gennaro)
* Grated Parmesan, for garnish
Directions
Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables.
In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry. Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours.
Serve hot with Parmesan.
_________
Easy, right? But it take a long time. Here are my modifications:
I was short on time, so I used my deepest, biggest pan on the stove top. I only had 4 chicken breasts, which I browned in the pan for about 5 minutes with some olive oil. Then I dumped the vegetable, tomato sauce, spice mixture over the chicken and layered the polenta on top of everything. I cooked it, covered, on low heat for an hour and then high heat for about 10 minutes to get it piping hot. It turned out to need a little more salt and pepper, but the sauce was good, the chicken was moist and tender, and the polenta was creamy. It didn't last long. ;)
Hey did you notice the sun? I think we're finally seeing some summer and it's time to talk BBQ! Look for my next entry on how to make your BBQ sing!
Happy Eating in the Sun,
Your Nerd
Tuesday, April 27, 2010
Brendan's Favorite #1
The nerd I cook for is my boyfriend. He is always very positive about my cooking ("it's only a little overcooked!"), but he does have his favorites. This is his favorite from this week. It's a slightly sweet sauce that pairs well with a savory ravioli and white wine. The recipe is courtesy of Tyler Florance and Foodnetwork.com.
Butternut Squash Sauce with Sage
Ingredients
* 1 large butternut squash, about 1 1/2 pounds (Trader Joe's has pre-cut squash)
* 2 tablespoons olive oil
* 2 shallots, minced
* Salt and pepper
* 1 bay leaf
* Pinch ground nutmeg
* 6 fresh sage leaves, cut in thin strips
* 1 cup chicken broth
* 1/2 cup freshly grated Pecorino Romano
* Chopped chestnuts, for garnish
Directions
Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
Puree the sauce with a standard or immersion blender and serve with potato gnocchi or your favorite ravioli. I didn't puree the sauce when I fixed it. I just left it chunky and it was just fine. I think it might have been better pureed, but Brendan thought it was still awesome chunkified. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.
Alcohol pairing: This dish goes well with any type of Chardonnay or Sauvignon Blanc.
If you try it out, let me know what you think and what you paired it with. Happy eating!
<3, your Nerd
Butternut Squash Sauce with Sage
Ingredients
* 1 large butternut squash, about 1 1/2 pounds (Trader Joe's has pre-cut squash)
* 2 tablespoons olive oil
* 2 shallots, minced
* Salt and pepper
* 1 bay leaf
* Pinch ground nutmeg
* 6 fresh sage leaves, cut in thin strips
* 1 cup chicken broth
* 1/2 cup freshly grated Pecorino Romano
* Chopped chestnuts, for garnish
Directions
Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
Place the olive oil and shallots in a deep skillet over medium heat. When the shallots begin to color, add the squash and season with salt and pepper. Saute a few minutes to lightly caramelize the surface of the cubes. Add the bay leaf, nutmeg, sage, and chicken broth. Cover the pan and cook until the squash is tender but still holding its shape, about 8 minutes.
Puree the sauce with a standard or immersion blender and serve with potato gnocchi or your favorite ravioli. I didn't puree the sauce when I fixed it. I just left it chunky and it was just fine. I think it might have been better pureed, but Brendan thought it was still awesome chunkified. Top with grated cheese and chopped chestnuts before serving. If desired, fry some sage and shallots in olive oil to garnish.
Alcohol pairing: This dish goes well with any type of Chardonnay or Sauvignon Blanc.
If you try it out, let me know what you think and what you paired it with. Happy eating!
<3, your Nerd
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