Suppers in Steamy

Friday night -

New York Strips - seasoned and grilled!

Beet, Goat Cheese, Bacon and Arugula Salad with Balsamic Honey Reduction (Based on the delicious stack I enjoyed at Tables!)

2lbs beets

olive oil

head of garlic

fresh thyme

2 golden tomatoes

8 oz goat cheese

1 lb arugula

1 cup balsamic vinegar

1/2 cup honey
roasted garlic from beets

thyme



Roasted Beets

Peel beets. Place in oven proof container and sprinkle with olive oil, thyme, whole head of roasted garlic and olive oil. Roast at 350 until tender (yields to inserted paring knife)



Balsamic Honey Reduction

1 cup Balsamic vinegar

1/2 cup Honey

4 cloves of Roasted garlic

2 stalks thyme

s&p


Place in saucepan over high heat, bring to boil and simmer until reduced to syrup.



To assemble

Place arugula on platter.

Sliced roasted beets and layer ontop of arugula with sliced tomatoes. Sprinkle goat cheese ontop.

Drizzle with balsamic honey reduction. Sprinkle crumbled bacon ontop (optional)




Grilled Corn with Chipotle Lime Butter
1/2 stick butter

3 tbs dried chiptolet powder

juice of 1 lime

salt n pepper

6 corn



mix butter with butter, chipotle, and lime juice, sn p

Brush butter on corn. Grill on high until brown
Pineapple Ginger Vodka Fizzes - I defer to Lucy on those! Yummy!



Saturday Breakfast
Spinach Scrambled Eggs

I added 2 big handfuls of julienned spinach, 2 tbsp chopped flat leaf parsley and salt and pepper. If you cook scrambled eggs slowly over low heat they will be really creamy!

Farmhouse potatoes with potatoes, onions, beets, and chipolte
Microwave 2 large russet potatoes until just cooked (about 10 mins). Cut into 1 inch chunks.
Chop 2 onions and saute in olive oil until soft and transluscent, add potatoes, roasted beets (left over from Friday night) and season with chipotle chili powder, salt and pepper. Toss together til heated through and a little crispy.

Fresh fruit salad - c'mon - you got that!!!

Saturday Dinner
Grilled New Zealand Salmon with Cantaloupe Clementine Salsa

Salsa
1/2 canteloupe, finely diced -1/2 inch cube
4 clementines, peeled and segmented (canned mandarins ok in a pinch but not the same flavor)
1 jalepeno
4 tbs chopped mint
2 tbs white wine vinegar
salt and pepper
Juice of one lime
1 tbs olive oil.

Toss all ingredients together and serve with Salmon

Blue Potato Salad with Whole Grain Mustard
2 lbs blue/purple potatoes
Scrub skins and cook by brining to boil and boiling until tender (about 10 minutes)

In a large serving bowl put
1/2 cup whole grain mustard (Pommeray is what we had in Steamy)
1/4 cup white wine vinegar
2 tsp minced garlic
4 tbsp chopped chives (or green onions)
1/2 cup olive oil

Mix together.
Drain potatoes and place in bowl with dressing, stir using spoon to break up potatoes so they absorb the dressing while hot. Serve hot, warm or at room temp!

Chunky Green Salad
Fresh salad greens
Cucumber,Tomato, Red pepper all chopped into chunks
Toss with olive oil, lemon and salt and pepper.

Cherry Pie a la mode - A gorgeous Pie made by Sharon and Daphne! They used Pie Cherries from Lucy's garden. I think the secret ingredient addition of Amaretto instead of almond extract was sheer brilliance!!!!

Bookcliff Vineyards Viogner - a Colorado Wine that rocks!!! You can buy at Grape Expectations - don't be scared!

It's the Cherries!

Cherry and Goat Cheese Compote

2 cups cherries, pitted and chopped
4 spring onions, finely diced
1 cup fresh mint, chopped
Juice of 1 lime
4 oz goat cheese
salt and pepper
2 tsp olive oil.

Mix together and serve with crackers. Everyone might think its beets and be pleasantly surprised.
Adding a chopped jalepeno would be yummy too - when they are taken off the FDA list!

Supper Solutions/Sassy Suppers/Supper Club

So - what do you think? I have never actually prepared meals at one of these but just bought one frozen and made it for dinner. It was delicious but not necessarily quick and I got 3 pans dirty making the meal - Tandoori Chicken with Rice from Supper Club on Kearny. And I had to make a veg. So, not a big deal but made me think.....

When I was working the part-time office job, dinner was a nightmare - now I understand completely!!!! So much easier to have something already made and just heat than go through the k'fuffle when you get home at 5 or 6.

Here's the pitch....I had a few clients last year for whom I made and delivered prepared meals. They generally cost 25 - 30 bucks and fed 4. I'm thinking about resurrecting the service once school starts - 3 choices, one delivery a week.
Thoughts???? Interest????

Gazpacho

4 plum tomatoes
1 clove garlic
1 red pepper
1 med cucumber, deseeded
1/4 cup white wine vinegar
2 tsp pepper
2 tsp smoked paprika
2 tbsp lemon juice.
2 cups tomato juice

Whizz in Blender. Garnish with croutons and diced avocado.
Make it a meal with some grilled shrimp or use is as a sauce for grilled fish - halibut, tilapia etc.

Croutons: So easy to make at home and SOOOOOO much better than the packaged kind
1/2 loaf crusty bread, cubed ( the staler the better)
3 tbs olive oil
salt and pepper

Heat oil to med-high in large pan. Add bread and toss around until brown and crispy. Drain on paper towel and season with salt and pepper - you will never go back!!!!

Black Bean Salad/Salsa

2 cans black beans
3 tomatoes, diced
1/2 red onion, finely diced
1/4 cup chopped cilantro
1 avocado, diced
2 tbsp olive oil
1/4 cup red wine vinegar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp smoked paprika

Toss all ingredients together and serve over lettuce. Or as a salsa. Or on top of scrambled eggs. Or......wrap in a tortilla with some grilled steak, grated cheddar and lettuce....

Recipes

Mom's Gone Wild Part II - A fun girls night in WP - great food, wine and company - thanks ladies!

Garlicky, Lemony, Shrimp Pasta

1 lb linguine

1 lb shrimp

4 cloves garlic, minced

2 lemons, zested and juiced

1 bunch flat leaf parsely, chopped

olive oil

2 tbs butter

In a large pot, cook pasta in lots of boiling salted water. Drain when al dente and toss with a few teaspoons olive oil to prevent it from sticking.

While pasta is cooking, heat butter in a large skillet over med-high heat.

Add garlic and sautee until soft and slight transluscent- don't brown or it will be bitter.

Turn up heat to high and add shrimp. Add salt and pepper to taste.

Sautee about 2 minutes and flip. Add lemon juice.

Cook another 2 minutes until shrimp are just pink.

Remove from heat.

Place pasta in a large bowl. Stir in shrimp, lemon zest and parsley. Add olive oil and adjust seasoning as necessary. Sprinkle a little parsley on top and serve with crusty bread and salad.

We were treated to Karen's delicious arugula, parmesan and toasted walnut salad with vinaigrette. Delish!!

Estes Park

We are staying in a beautiful cabin that belongs to a true foodie. Her kitchen shelves are lined with cookbooks so I have been buried deep in cuisines from around the world. Funny thing is I always go for the French everytime. So here are a few I have been playing with in the delightful gourmet kitchen equipped with a gorgeous Viking stove....heaven!

Tarte Tatin

1 package puff pastry

1/2 cup sugar

1/4 cup water

2 tbsp butter - room temp

3 lbs halved apricots or sliced fresh peaches

Preheat oven to 400

In a heavy, oven proof skillet, make a caramel with sugar and water. Heat over med high heat until sugar dissolves and mixture becomes golden. Whisk in butter. (Mixture will bubble and hiss a bit, keep stirring to calm it down)

Place fruit in concentric circles into the caramel.

Roll out 1 sheet of puff pastry into a disk a bit larger than the skillet and place over fruit. Carefully tuck in edges around the fruit.

Bake in oven until pastry is puffed and golden.

Remove and let sit for 30 minutes. Place large round plate over pan and carefully turn out tarte from skillet onto plate. I usually use 2 oven gloves.

Serve warm or at room temp.

Salade Nicoise (Serves 4)

1 1/2 lbs tuna steaks

1 large bag salad greens

1 bunch asparagus

1/2 lb green beans

2 large tomatoes, quartered

2 hard boiled eggs, quartered

1/2 cup artichoke hearts

1 lb yukon gold potatoes*

1/2 cup Nicoise olives (or kalamata)

In a large pot, bring potatoes to boil.

Add asparagus and cook for 3 minutes in boiling water and remove and blanch in ice water. Do the same with the green beens. Cook potatoes until tender, Drain, cool and slice.

Season tuna and grill steaks about 2 minutes a side on a hot grill so center is still rare.

To assemble: On a large platter

Place salad greens over platter

Layer sliced potatoes on top.

Layer asparagus and green beans.

Slice tuna and criss cross over beans and asparagus

Place quartered tomatoes and eggs alternately around rim of platter.

Scatter artichoke hearts and olives over the top.

*For a low carb option, you can use roasted beets instead of potatoes*

Serve with French Vinagrette

2 cloves garlic, crushed

2 tbsp dijon mustard

2 tbsp white wine vinegar

1/4 cup olive oil

1/4 cup vegetable oil

salt and pepper

Stir together garlic, mustard and vinegar in bottom of a bowl.

Slowly drizzle in oils whisking constantly so the dressing thickens and absorbs the oil (emmulsifies). Season to taste with salt and pepper

The Happy Fam

Here we are - this is for you Mom!