So my parents an one of my 3 brothers went to Europe on August 3 and will be back tomorrow. So my brothers and I have been taking turns cooking meals.
Day 1: Do what ever you want to cure the hangover for John and Caitlin’s wedding at the boat house. I went to a 90th birthday party with my boyfriend that was catered. (open bar as well)
Day 2: pork in the crock pot.
Day 3: rigatoni pasta with homemade meat sauce (James who is 17 did not realize how long homemade sauce takes to cook)
Day 4: Baked chicken cutlets with pesto sauce over penne with a tomato/cucumber salad
Day 5: Lasagna made with the left over meat sauce from day 2
Day 6: Grilled wings with different seasonings. It took me a while to remember that because thursday i had two interviews in the city and it was a really long day.
Day 7: Fend for yourself or eat left overs.
Day 8: Fend for yourself. My boyfriend and best friend came over so i made burgers and hot dogs with grilled veggies.
Day 9: Sloppy Joe’s with the left over ground beef that would spoil in the fridge. Sweet Baby Rays BBQ sauce and Peter Luger’s steak sauce with a little bit of Franks hot sauce and ketchup makes a great sauce for sloppy joe’s.
Day 10: We will find out when i get home.
Here are some new recipes:
Golden Gazpacho with Avocado Soup
- 2 pounds yellow or orange tomatoes, halved
- 1 small garlic clove, crushed
- 1/4 cup extra-virgin olive oil
- 1 jalapeno, seeded and minced
- kosher salt and pepper
- diced avocado and tortilla chips for serving
In a blender, puree the halved tomatoes and crushed garlic with 1/4 cup of water. with machine on, gradually add the olive oil until incorporated. Transfer to a bowl, stir in the jalapeno and season with salt and pepper. Refrigerate until chilled (about 30 minutes). Ladle the gazpacho into bowls and top with diced avocados. serve with tortilla chips.
Sweet Corn Panna Cotta with Fresh Blueberry Compote
- 2 ears of corn, husked
- 1 1/2 teaspoons unflavored powdered gelatin
- 3/4 cup with an extra tablespoon heavy cream
- 1/4 teaspoon plus 1/8 teaspoon kosher salt
- 1/4 cup and 2 tablespoons granulated sugar
- 3 tablespoons dark brown sugar
- 1 tablespoon sugar
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 teaspoon fresh lemon juice
- pinch of kosher salt
- 1 1/2 cups blueberries
- Make the panna cotta. In a medium pot fitted with a steamer basket, steam the corn until tender, 15 minutes. Let cool, then cut the kernels from the cobs (you should have 1 1/2 cups); discard the cobs. Transfer the kernels to blender.
- meanwhile, in a heatproof medium bowl, sprinkle the gelatin over 1/4 cup of milk. Let it stand for 5 minutes.
- in a small skillet, combine the remaining 1/2 cup plus 1 tablespoon of milk with the cream, salt and both sugars and bring to a simmer, whisking to dissolve the sugars. Scrape the hot milk mixture into the gelatin and stir until gelatin dissolves. Pour the mixture into the blender over the corn and puree until smooth.
- strain the puree through a sieve into a large bowl, pressing on the solids; discard the solids. Strain again without pressing; discard any solids in the sieve. set the panna cotta in an ice bath until cool, stir into four 8-ounce ramekins. Cover and refrigerate overnight until firm.
- Make the Blueberry compote. In a large bowl, combine all the ingredients and mix until the sugar is dissolved. Let stand for at least 30 minutes, stirring occasionally. Serve the panna cotta in the ramekins with the compete.
Cardamom-Oatmeal Cookie Ice Cream Sandwiches
- 3/4 cup all purpose flour
- 1 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 stick unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/4 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 1/2 cup old fashioned rolled oats
- 1 pint ice cream, for filling
- preheat oven to 350 and line two large baking sheets with parchment paper.
- in a medium mixing bowl, whisk the flower, cardamom, salt, and baking soda. In a large mixing bowl, using an electric mixer, beat the butter with the sugar at a medium-high speed until fluffy, 1 to 2 minutes. At a medium speed, beat in the egg. Beat in buttermilk and vanilla until smooth, then beat in the dry ingredients. Fold in the oats.
- using 2 tablespoons ice cream scoop, scoop 10 mounds of dough onto each baking sheet, about 2 inches apart. Bake in the lower and upper thirds of the oven for 13 minutes, until the cookies are fluffy and set; shift the cookies half way through baking. transfer the cookies to racks to cool completely.
- for each ice cream sandwich scoop 3 tablespoons of ice cream on to the underside of a cookie and top with another cookie. wrap in plastic and freeze until ice cream is firm.