Tag Archives: recipie

Freestyle Friday: Cleaning Out The Fridge


Roasted Roots with Carrot Top Pesto

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Admittedly I made this simple dish because I desperately needed a healthy meal and my carrots have been sitting in my fridge for too long. I also wanted to practice my plating technique with something I threw together. I found that it does a great job showcasing my carrot top pesto. So yeah, enjoy!

Roasted Roots with Carrot Top Pesto

Ingredients

 Directions

  1. Wash your carrots and potato
  2. Pre heat the oven to 400 degrees F 
  3. Peel and grate the ginger into a paste and rub over the carrots generously (if I could do it again I’d try picking the carrots in a ginger mixture but I feel that it added enough to it to make this step worth it)
  4. Cut the sweet potato into bite sized bits 
  5. Lightly coat the sweet potato in olive oil and place into a roasting pan lined with foil
  6. Place the carrots on a rack and put them into the middle shelf of your preheated oven (no oil needed for the carrots)
  7. Take your pan of sweet potatoes and put them there as well
  8. Cook for about 45 minutes and remove
  9. Halve the carrots to reveal the gorgeous orange flesh
  10. Plate the potatoes and carrots and drizzle on the carrot top pesto

Currently Listening To: Icarus – Bastille 

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A Second Ceviche Recipe


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So this past week I was thinking of another way of doing Ceviche. I was in love with the freshness of fish and lime and how the citrus effectively cooked the fish but also maintaining an almost sashimi like quality in the texture of it (meaning I didn’t cook it for that long). Last time I went about it with the mindset of fresh, bright, spicy and rich by mixing it with the Thai green curry but I couldn’t help but think that I really wanted to try for a bright, fragrant and sweet profile. 

I used lemons and limes to cook the fish in still, adding in a good amount of shallots and crushed tomatoes for a richer flavor to the fish but I topped it with sweet citrus fruits (if I could get my hands on blood oranges, I would have), with fennel and a balsamic reduction to really take the sweetness to another level. This is probably one of my proudest creations so far and I do hope you enjoy it; it’s ridiculously easy. Just remember when making ceviche that freshness is key! 

 

Ceviche with Oranges, Fennel and a Balsamic Reduction 

Feeds 2 or serve as small appetizers for 4

Ingredients

  • 12 oz to 1 lb of fresh saltwater fish, for this recipe I chose Halibut, it would have worked just as well with cod or anything firm-fleshed 
  • 2 oranges (I had navel oranges)
  • 1 cup of balsamic vinegar 
  • A few sprigs of fennel leaves 
  • 1 large shallot 
  • 2 ripe and juicy tomatos
  • 6 limes
  • 2 lemons

Directions

  1. Juice the lemons and limes into a non-reactive (glass or ceramic will work) bowl
  2. Squeeze the juice and pulp of the tomato in with the citrus juice 
  3. Dice the shallots into small cubes and toss into the juice 
  4. Slice the fish into medium sized pieces, anywhere between thumb sized to half of that, that’s just a matter of preference, uniformity of the pieces is what is most important. Don’t let your slices be too thick or the juice will take too long to penetrate the meat. 
  5. Allow the fish to cook in the juice anywhere from 10-15 minutes, more if you used larger pieces, less for smaller ones. Just pay attention to how white the flesh gets as you cook and don’t allow it to get too flakey. 
  6. While it’s cooking prepare your balsamic reduction by allowing a cup of vinegar to come to a near-boil, then turn the heat down and let it cook down to half a cup, allow some time to cool.
  7.  Prepare your oranges by peeling and removing the skin of the inner fruit so that you can access just the pulp, place the pulp aside before assembling. 
  8. When the fish is done, strain out everything from the liquid
  9. Plate the fish cold, sprinkling a healthy portion of orange and lightly drizzle on the balsamic reduction, top it off uniformly with the fennel.
  10. Serve immediately. 
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A Rainbow of Carrots (And a Carrot Top Pesto Recipie)


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I do love springtime in Michigan. It’s a time when the second largest exporter (under California) of produce starts to wake and all the goodies and treats start becoming available. This morning, one of my urban farmer friends from ACRE Detroitposted on his Facebook that the first batch of rainbow carrots were ready for harvesting and I jumped on the opportunity to get my hands on some.

945910 10100914586418584 1016083203 nHe even delivered it to my door. Such a nice guy! 

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I’m not Dead (Recipe: Thai Curry Fried Rice) (Strictly Photography: Wonton Soup from Scratch)


I guess I have some folks to answer to. I’m really sorry that it’s pretty much been a full month since I’ve last updated, there have been a lot of things going on since that NORA event with the macarons. First thing was on Valentines Day where I met the most amazing person in my life who whisked me away in a stretch limo and took me to his castle in…

wait… no… never mind, that was a hallucination induced by fatigue and house red wine. 

What really happened was…

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Have a boozy Christmas


For me Christmas is about spending time with your family and consuming copious amounts of alcohol to cope with the ordeal. Today I will impart to you two beverage recipes as requested by my friend Mandi. Here is hoping your holidays are so lubricated that there is no other options but for things to go smoothly.

Eirlikör: German Eggnog

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This boozy little number is always a hit at parties. I make it by the gallon each year, bottling them in old wine bottles and giving them away as gifts. Because nothing shows that you care more than homemade dairy-infused hootch.

Makes about one wine bottle of eggnog

Ingredients

  • 1 Cup Milk
  • 1 Cup Cream
  • 5 Egg Yolks
  • ¾ C Sugar
  • 1 Vanilla Bean, split in half (or 2 tsp extract) 
  • ½ Cup of Vodka or Bourbon/Rye (depends if you prefer a stronger smokier flavor… I know I do) 
  • ½ Cup brandy (non-negotiable) 
  • Pinch of Chinese Five Spice or FRESHLY grated nutmeg

Directions

  1. Heat milk, cream sugar and vanilla bean to about 160°F (use a thermometer… be careful not to go over and ruin your milk)
  2. Beat the yolks together, add a bit of the hot milk to the yolks and stir 
  3. Add the yolks to the milk mixture in a small stream, you can use an immersion blender to make you life easier, but a whisk is fine too.
  4. Stir over low heat, making sure the temperature does not exceed 160, for 5-10 minutes.
  5. Remove the eggnog from the heat and allow to cool a little, 10 minutes. 
  6. Add the booze and stir. If you want a quick shot through the skull, go ahead and inhale those vapors, otherwise do the smart thing and don’t inhale the vapors. 
  7. Refrigerate overnight (a week is best) 
  8. Serve in martini glasses with 5 spice or grated nutmeg 

Lavender Gin Hot Toddy

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The hot toddy is a medicinal drink usually made up of a dark liquor (such as whiskey, brandy, rye or rum) mixed with hot water and honey. There are countless adaptations to this drink and this one is mine. It requires lavender syrup, which I will teach you to make first. I find the gin imparts a lightness to a drink that is usually thick. It almost feels like a tonic. Either way, nothing warms you up faster or is better on a dark snowy night than one of these babies. If you’re sick with the flu, make yourself one, it will do wonders… but just one. 

Lavender Syrup

Ingredients

  • 3 cups parts Sugar
  • 3 cups parts Water
  • 1 tbsp. Dried Lavender Flowers

Directions

  1. Bring the water to a boil
  2. Add sugar and mix until dissolved, reduce to low heat
  3. add lavender flowers and continue to stir until the syrup is very fragrant and takes on a golden color. 
  4. Store in a container and use as needed

Hot Toddy

Ingredients (per cup)

Okay, there no real measurements to this thing, ok? I mean I bartended for years and years before cooking so I pretty much just eyeballed this thing but if I were to guess…

  • 1 oz. Gin
  • ¾ cup White Jasmine Tea (White tea will do)
  • 1 tsp. Lavender Syrup
  • 1 Cinnamon Stick
  • Splash of Lemon Juice

Directions

Build each cup in the following order

  1. Gin
  2. Lemon Juice
  3. Lavender Syrup
  4. Tea
  5. Cinnamon Stick 
  6. Stir with the cinnamon stick and serve
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