Thursday, December 10, 2009
Fortieth Post (Yay!) ~ Rustic Beef Stew
Wednesday, December 9, 2009
Thirty-ninth Post ~ Duck with Tempranillo Reduction
AL
Thursday, November 19, 2009
Thirty-eighth Post ~ Duck with Pear and Walnut Dressing
Thursday, November 12, 2009
Thirty-seventh Post ~ Caramelized Curry Salmon
Wednesday, November 11, 2009
Thirty-sixth Post ~ Sirloin with Mushrooms in Sweet Wine Reduction Over Parmesan Risotto
Ever have one of those days? Not a day where anything bad happens, just a hectic, harried, frenzied day during which your brain is active 110% of the time, and you could really use it an additional 15% or so, if it could just kick it up a notch.
~ Olive oil
~ Sirloin steak cut into cubes
~ Mushrooms (I use triple-washed baby bellas. Always have, probably always will.)
~ Green onion (the stalks of mine went bad a few days ago, but I discovered that the bulb is actually quite nice - same mild onion taste with a bit of sweetness)
~ Fresh (or dried) thyme
~ Red wine
~ Slice of Brie (it's for the sauce, so cut off the rind, and, if you're a hard-core brie-fiend like I am, you'll eat the rind as you cook.)
~ Salt/Pepper to taste
~ Apricot jam
~ Balsamic vinegar
~ Lemon juice
~ Crushed garlic (I've decided to give my garlic crusher a rest for a while - it's just so darn messy and during my 12-day recuperation this past month, I observed that lots of the chefs on the Food Network use the bottled crushed garlic. A little milder taste, which, in my opinion, is fine and dandy, and waaaaay less work.)
~ Parmesan
~ Thyme
Make your risotto ahead of time. I stirred in a bit of thyme and in the end, some parmesan. I've never made risotto before and was shocked (almost offended!) to read in the directions that I was expected to stand at the stove and gradually stir simmering water into it for 15 minutes. I decided to cut my losses and slapped a lid onto it after it had actively boiled for about 5 minutes and let it sit while I cooked the main attraction. Guess what? It turned out fine. Sometimes starches just need a little tough love.
Into my stick-free pan I tossed my cubed steak, mushrooms, sliced green onion bulb, thyme, red wine, brie, apricot jam, and small bit of crushed garlic. Over the top of the whole thing I sprinkled salt, pepper and sesame seeds. I then splashed it liberally with red wine, then sparingly with olive oil, balsamic vinegar and lemon juice.
I put the whole thing on the stove for a few minutes until the steak was browned. I removed it and cooked the rest of it down until it was delightfully caramelized. I tossed the parmesan into the risotto and the steak back into the pan for a few minutes. I then found myself sitting at the table in front of this meal. I told you it was a whirl-wind.
I served tonight's dinner with a soft, relaxed Caménère by Aresti vineyards of Chile. I've been a long-time fan of Chilean reds, and this one offered exactly what I love about them - they're full-bodied, but soft as velvet; earthy, fruity, beautifully balanced. It went wonderfully with tonight's meal.
And now, my friends, I shall wash some dishes, review my work for tomorrow, watch a show, perhaps, and go to bed sooooo much more relaxed!
Yours in the love of good food and wine, and the great escapes they offer,
AL
Tuesday, November 10, 2009
Thirty-fifth Post ~ Pork Tenderloins en Papillote
As the third addition to the "en Papillote" files, I offer you pork tenderloins and potatoes. I made this a few nights ago, and just didn't want this to end up wasting away in the File of Meals that Don't Get Blogged. So I thought I'd take five minutes out to write it up. Here's what you'll need for tonight's dinner:
Monday, November 2, 2009
Thirty-fourth Post ~ Rosemary Lamb Tenderloins en Papillote
Wednesday, October 28, 2009
Thirty-third Post ~ Salmon en Papillote
Parchment paper... where have you been all my life? If you think I'm being over-dramatic, consider the meal at your left. It went from raw ingredients to steaming hot on my plate in 20 minutes. I'm considering running a series in my blog called "The en Papillote Files" (which, translated from French means, "The In-Paper Files" which actually sounds quite boring in English, which is why I'll be writing it in French). Here's what you'll need for tonight's dinner:
AL
Tuesday, October 27, 2009
Thirty-second Post ~ "And on the eighth day, He created chicken soup."
A Curative Concoction for the Common Cold
Here's what you'll need.
~ Chicken Legs (4-6 legs; 4-5 lbs)
~ Celery
~ 1 Spanish onion (or 2 small yellow)
~ Chicken bullion
~ Carrots
~ Uncle Ben's long grain wild rice (fast cook recipe or microwavable pouch)
~ 1-2 bay leaves
~ Salt and pepper
And now, clear-cut, easy-to-follow-even-through-haze-of-cold-medicine directions:
In large pot or Dutch oven place chicken legs with enough water to cover plus 2 inches. Start boiling.
Add 1-2 bay leaves, 10-12 bullion cubes, salt and pepper to taste.
Chop celery - enough equal to 3 stalks. Add to pot.
¨ If not well, don't bother chopping, cut leafy top part off and add the stalks to pot, plus or minus a few leaves.
Chop carrots - one good handful. Add to pot.
¨ If not well, don't bother chopping, use baby carrots.
Chop onion - 1/4 inch slice from center of Spanish, or two golf ball sized yellow onions. Add to pot. A small piece of bread held in the mouth will prevent eyes from stinging while slicing onion.
¨ If not well, don't bother chopping, put slice of Spanish in whole.
Cover and boil all until meat starts falling off the bones (40-50 minutes).
Take meat out and cover on plate to cool (about 30 minutes). Continue boiling mixture on high heat (and watch it so it doesn't scorch!).
De-bone and skin chicken and dice. Put back into boiled down mixture.
Add Uncle Ben’s wild rice. Easiest to use the pre-cooked packages, but also can cook rice separately and add.
¨ If not well, just use the pre-cooked microwavable rice – don’t bother microwaving, just pour it in the pot.
::PAUSE::
Customarily, this family recipe calls for egg noodles. I, however, prefer grains in soup, such as barley and wild rice. Therefore, rice is used in this recipe, but if the idea of chicken rice soup is blasphemous to you, noodles can easily be substituted!
::UNPAUSE::
Repeatedly taste and boil until soup reaches desired strength.
Optional - draw out broth with ladle, let sit in clear container, and use turkey baster to pull out settled broth from bottom of container and place back in pot to boil (leaving separated fat in container to be disposed of).
¨ If not well, just wait until later when soup is chilled, then remove the hardened fat from the top of the pot with a spoon and dispose.
So there you have it. If you're truly sick, you may find that this pot becomes your sole sustenance, morning, noon and night. There's nothing wrong with that - it's one heck of a hearty, healthful soup - stew, really - that will have you back on your feet in no time!
Yours in the love of the restorative powers of food,
AL
Wednesday, October 14, 2009
Thirty-first Post ~ Sage Marinade Steak with Goat Cheese
Monday, September 21, 2009
Thirtieth Post ~ Wine Feature: Mas de la Garrigue with Lamb Tenderloin
Tuesday, September 15, 2009
A note to my loyal readers (All 4 of you...)
In any case, it has thrown in the towel on reading any kind of external drive. That means no pictures. Which means no illustrated posts. Which means each night as I cook, I cry a little inside, as I now feel cut off from the world.
I am intending to have my laptop fixed (or at least band-aided) by the end of this week. So starting next week, you can look forward to:
~ One of the reasons Autumn is my favorite season: the FOOD!
~ Home-made chicken soup
~ Savory seafood recipes
~ Festive (and light-colored-carpet-friendly) party appetizers
~ And the pièce de résistance: The Wine and The Meal: Mas de la Garrigue from Força Réal, served with herbed lamb and a red fruit salad, as suggested to me by the vineyard owner, Cyril (many thanks!)
All this and MORE, when the Accidental Chef's computer starts behaving a little less accident-prone!
As always I remain,
Yours in the love of good food and wine,
AL
Sunday, August 30, 2009
Twenty-ninth post ~ Apricot and Balsamic Glazed Tuna Steak
I could, but I won't, because in the grand scheme of possible disappointments in one's life, this really isn't THAT significant.
But it still renders me wanting to scream and cry a little and swing my fists in manner of a spoiled three-year-old.
I cooked a meal tonight that I would consider one of my best dinners. I don't say that in an arrogant "Oh, my cooking is so good" kind of way. I say it because it was one of those meals where everything came together perfectly. I got a piece of meat that I normally never would have spent the money on, researched how to cook it so as not to ruin it, managed to carry out said painstaking method, served the meal with a perfect wine pairing, photographed it, prepared to blog about it...
And my camera disk was corrupted.
So I can tell you about tonight's meal, but there won't be any pretty pictures to go along with it. Nothing to draw your eye. Nothing to prove it was real. Nothing, nothing, nothing but the memory.
Here we go:
I found a .40 lb wild-caught tuna steak at Wegmans. This fish had spent its life cruising around the shores of Ecuador before it landed happily in my cart, half-price because it needed to be consumed in two days. So I got an $8 piece of fish for $4. Bargain!
I researched how to cook tuna. I guess it's temperamental because it can dry out very easily. So I created a balsamic glaze. Here's what you'll need to make tonight's dinner:
~ Tuna steak
~ Balsamic vinegar
~ Apricot jam
~ Garlic (one clove)
~ Pepper
~ Olive oil
~ Fresh rosemary
Before you turn on the heat, pour a larger-than-normal dollop of oil into your pan. Swirl in a bit of Balsamic vinegar. Place a good tablespoon and a half of apricot jam into the oil and vinegar - trust me. Place a sprig of rosemary in the whole thing. Pepper it. Thinly slice a clove of garlic and add that. NOW start it heating on a low flame.
Take the tuna out of the package. Revel in its texture and weight! Rub a bit of oil into the fish. Turn the heat down - waaaaaaaaaaaaaaaaaay down. Place the tuna into the pan on top of the sprig of rosemary. Keep the heat very, very low. If you're using gas, keep the flame at that point where just a little less would extinguish it completely.
Move the tuna around the pan, turning it occasionally. Each time you turn it, spoon some of the sauce over it. Initially, the sauce is going to be kind of lumpy and separate. As it cooks, it will meld beautifully, turning into a concentrated, sweet glaze. Some people like their tuna completely uncooked in the center. Some like it cooked through. I'm right in the middle, liking the center not sushi-like, but not cooked through, either. This cooking method takes a bit of time and patience. Don't be tempted to turn the heat up to cook it faster; from what I've read, this will only dry out the fish.
Serve with whatever side you want; it won't really matter anyway next to an awesome, wild-caught piece of fish!
I debated about what wine to serve. Some say a good chard, others recommend a light and fruity pinot noir. I poured a bit of a South African chardonnay by Indaba and a bit of a shiraz by Cudgee Creek of Australia. The chardonnay won by a long shot. Don't get me wrong - the shiraz is wonderful (I drank it last night with the hard-to-pair meal of tortillas and fresh salsa with hamburgers - which, to my dad's horror, I topped with goat cheese) but with this meal it was overpowering. The chardonnay, on the other hand, was fruity to match the apricot in the glaze and played up the wonderfully fresh notes of the fish.
Sadly, the meal has disappeared with little left of it but the memory - but perhaps this post will serve to memorialize it... and I could always make it again, for the sole purpose of taking another photo... hmm... this could work!
Yours in the love of good food and wine and their fleeting existance,
AL
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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.
Wednesday, August 12, 2009
Twenty-eighth Post ~ Herbed Steak with Mushrooms and Baked Potato
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Here's what you'll need to prepare tonight's meal:
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~ Steak (I got my usual two-pack at Wegmans for around $5. They are not big steaks, and that fit the bill for me)
~ Herbs (my favorites ground together are dried oregano, rosemary, thyme, and paprika)
~ Olive oil
~ Red wine
~ Soy sauce
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For the mushrooms:
~ Mushrooms (I go for my standard pre-cut, pre-washed baby bellas)
~ Chives
~ Garlic
~ Salt/Pepper to taste
~ White wine
~ Olive oil
;
For the potato:
~ Potato
;
::PAUSE::
;
Here's the thing - I had a red potato at a barbecue a few weeks ago, and granted, it had probably been sitting in the coals for the better part of the afternoon, but it was the best potato I've had in years. Ergo, I bought two reds to try to replicate the same effect in my toaster oven. I rubbed each with a bit of olive oil, pierced them, wrapped them in tin foil and broiled them for over an hour, and they were still underdone. So the potato in the picture is a prop potato, if you will. I don't include the picture of myself looking highly disappointed when I take a bite and find that it's still way too starchy and not at all smooth. I actually kept broiling the other one while I ate the steak and mushrooms. I was full when I was done with that, so I saved the potato for a later meal this week. Oh, well...
;
::UNPAUSE::
;
So commence with the preparation of the meat and then the mushrooms. Mix your herbs together and grind them with a mortar and pestal. I got one at TJMaxx of all places for $3.00. Up until that point I had used two bowls ground against each other.
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Pour a dollop of oil into the herbs, followed by a splash of red wine. and then a tiny bit of soy sauce. Mix this together and pour it over your steak. Let the steak sit in the marinade for a while - in a perfect world you'd let it marinate while your potatos finish, but I think the steak would have been pickled if I had actually waited until that point.
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In the mean time, prep your mushrooms. In a pan, splash some white wine over them, some olive oil, salt and pepper them to taste, and add some garlic and chives. Here's a pic of everything ready to be cooked:
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In actuality, this ended up comprising the meal, and it was a perfect amount of food. As previously mentioned, I like my steak on the rare-to-medium-rare side, so I broiled it about 5 minutes on one side and about 8 on the other.
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The mushrooms simmered nicely, and I added a bit of wine here and there if they started getting too low on moisture.
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Rather than breaking out a heavy, hearty merlot or cab, I paired tonight's dinner with the light-yet-earthy Italian pinot that I had with the caprese salad. Pinot noir is to a wine rack what a little black dress is to a woman's closet: It's versatile and can be "accented" for nearly any occasion. Pinot noir is one of the only wines that can be passed around a table at which every diner has ordered something different from the menu. Paired with a caprese salad, it's light and fruity. Paired with tonight's meal, it's balanced and earthy. Paired with chocolate, it's... well... what's not awesome when paired with chocolate? But I digress...
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So yes, tonight's meal came together nicely in spite of the potato, and the pinot noir added the final touch of lightness that I was striving for tonight!
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Yours in the love of good food and wine,
AL
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~~~~~~~~~~~~~~~~~
The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.
Tuesday, August 11, 2009
Twenty-seventh post ~ Lemon and Herb Tilapia
The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.
Monday, August 10, 2009
Twenty-Sixth Post ~ Caprese Salad à la Accidental Chef with Mixed Greens
So in any case, I got hooked. It just took one particular caprese (from CK's Steakhouse at the Quail Hollow near Cleveland, OH) served with a hint of balsamic, the freshest, most flavorful tomatos I've ever tasted and a salty mozzarella to turn me. From that moment on, I knew that caprese salads would be an important part of my summer culinary capers.
Sunday, August 2, 2009
Twenty-fifth Post ~ Clams simmered in white wine and tomato sauce
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Wednesday, July 29, 2009
Twenty-fourth Post ~ Bruschetta and Blue Cheese Chicken
The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.