OMG…I have just realized I have not posted anything in FOREVER, how time flies.
Anyway a bit of history about how this all started.
I first started by writing a small “newsletter” about food, fun and life in general, and then someone approached me about taking it to the next step…A BLOG, me a blogger, no way that wasn’t me. But I decided to go ahead, what I had to lose? So I began the “Blogger Journey”. Well after a year of blogging I became pretty much bored and also lost my poppy (my Grandfather) and fell into a bit of depression and stopped blogging. Then as a somewhat of my way of grieving I started writing a cookbook that included recipes from my family and meals that we created, it helped me realized how lucky I have been to have my family teach me about “real” food, clean food, farm to table concept, being I spent some part of my life on a small farm. we also hunted, grew and harvested our own food.
So with the book finished, a work of love, I wrote the book for my family and most of all for my Poppy. The heart will always have a part missing.
By no means am I new to the whole "foodie concept". I was a so called foodie before we all knew what exactly foodies were. I remember when I was younger how I would argue with my mother who was going to cook dinner and after giving up fighting with me I would get my step stool out and start cooking the meal for the night. One fond memory I have is making our homemade candied apples when I could barely walk, I was excited because I was going to dip the apples and ran into the back of her while she had the pan in her. This is the reason my mother and myself now have scares on our legs from pan hitting the floor and splashing onto our legs. I also have very fond memories of making homemade sausage with my father and Poppa Steve from the wild boar he just killed. Or when we would go down to St. Peter Beach (Florida) and dig for clams, Poppa Steve made this contraption where to could walk and rake for clams at same time. One of my favorite things I would do my dad was going out gigging for frogs then going home and frying them up with a lemon white wine sauce
I didn’t know it then but living on that farm when I was younger would prepare me and strongly impact my future life in food and I find myself refereeing to the experiences I had on it. The garden, oh how I loved that garden, I hated to go out to weed it but I loved what come from it. Cucumbers, which we turned into homemade pickles, several kinds of tomatoes, which we used fresh and made our own sauce and I loved picking a few green ones for fried green tomatoes, fresh green beans, eggplant, zucchini, yellow squash, broccoli, cauliflower, corn, when we first planted the corn and it just started to show through the soil we were so excited the next morning we went out to see how much more it had grown and nothing , there was nothing…the next night we stayed up all night to see catch the culprit… needless to say we had fresh venison for awhile. How can I not mention the chickens, there is nothing like fresh free range jumbo eggs that were collected everyday!
You can say I was lucky growing up, which I didn’t know it at the time though. We ate super fresh food, we understood the “concept” from farm to table, and hell we lived it!
I have great respect for those who work the fields, pastures, barns, and woods and what they do for the industry and hands down I am lover of food, a foodie by some, a chef by others even though I am not classically trained, a food enthusiast, whatever anyone wants to call me, just don’t call me late for any meal.
Peace, Love and Pork!!
Bermuda Gourmet Goddess
Wednesday, September 28, 2011
Thursday, February 11, 2010
Will you be my Valentine's??
Wikipedia says that Valentine’s Day also known as Saint Valentine's Day is a holiday celebrated on February 14 by many people throughout the world. In the West, it is the traditional day on which lovers express their love for each other by sending Valentine's cards, presenting flowers, or offering confectionery. The holiday is named after two among the numerous Early Christian martyrs named Valentine. The day became associated with romantic love in the circle of Geoffrey Chaucer in the High Middle Ages, when the tradition of courtly love flourished.
All the ladies may not like what I am about to say, but I say all this a bunch of BULL; I believe valentines was created by Hallmark, Florist and Candy companies. Who needs it? Give me flowers just because, not just because it is Valentine’s day and why give me a card to tell me how much I mean to you or how much you love me, tell me to my face. I would feel weird to have a card tell someone how I feel about them. Tell that certain someone yourself or do something truly special to let them know how much you mean, not a $5.00 card from Hallmark that some other person wrote...oh yeah baby, that’s romantic.
And men, before you give your someone special chocolate you better be sure she is not busting her ass to lose the holiday ham she put on. Give her a certificate to the spa, now that is special. What I am trying to say is don’t be cliché, do something different if you want to show that special someone how much you love them. Pack a picnic and go for a hike. Write a love letter to them. Oh A fun thing to do is fill the bedroom with hundreds of balloons and have a ball with your loved one popping them, it will make you feel like a kid again. Put a love note in their cereal box, Hell, men… clean the house!
Think of something outside the box, Show that certain someone in your life you are willing to go the extra mile just for them.
Me? I always cook the Gourmet God a truly in incredible meal, because that’s what I do, dine by the fire (weather depending of course) polish off some great red wine and have a relaxing wonderful evening with each other.
And if you don’t have a certain special in your life, you have YOU! You are special, do something for YOU. Go to a movie, take a walk on the beach or in a park, go to the spa, get away for the weekend, but whatever you do, don’t forget to spoil yourself! Aren’t you worth it?
Happy Valentine’s Day
The Bermuda Gourmet Goddess
DID YOU KNOW?
Alfredo di Lelio lovingly invented a dish for his wife in his restaurant in 1914. The dish became famous as Fettuccine Alfredo.
What are cooking your sweetheart for Valentines ….Other than reservations!
Mango Citrus Roasted Cornish Game Hens
We will start with the hens!
2) Cornish Games Hens
Salt / Pepper
1/4 C Olive Oil
Blue Ginger Mango Citrus sauce (or any mango citrus glaze)
Remove the hens from wrapping and the “goodies” inside, rinse and pat dry. Cut the hen from the underside (down the back) and lay flat out. Salt and pepper both sides. In a large skillet on high heat add 1/4 C of Olive Oil and place hens in breast side down, place a foil wrapped brick on top and sear for about 10 - 12 minutes or until golden brown. Turnover and glaze with sauce. Place in a 400° preheated oven for 15-20 minutes, while basting with sauce every 5 minutes (it is so worth it!!)
Cauliflower two ways
2 large heads of cauliflower
1/4 C Chicken Stock
2 tbsp Olive Oil
Cut 1 1/2 and place in boiling water for 20 minutes or until very very tender. Drain and place back into the same pan and let the heat remove any remaining water (about 2 to 3 minutes). You can either at this point use a hand held blender or place in a blend, 1/4 C Chicken stock and blend until smooth.
While the cauliflower is cooking on the stove, chop the remaining into small pieces, lay out on foil over baking sheet toss with 2 tbsp olive oil, salt, pepper and garlic powder and roast on 400 for about 15 minutes or until the edges are turning golden brown. Now fold in the roasted to the blended cauliflower and taste...salt? Pepper? Or is ready to go? You’re the chef.
Lemon Herb Warm Potato “Salad”
2 lb new potatoes
¼ C chopped parsley
¼ C chopped Basil
¼ C julienned prosciutto
1 tbsp chopped chives
¼ C parmesan cheese
Zest on one lemon
Juice of one lemon
1/4 C Olive Oil
Salt and pepper to taste
Wash the potatoes and cut the larger ones so that they all cook evenly. Fill sauce pan with water and place potatoes in cover coming to a boil. Once potatoes are fork tender (17-20 minutes) drain. While potatoes are cooking chop the herbs, prosciutto, zest and juice the lemon. Once the potatoes have cooled to room temperature Add the zest and lemon juice, olive oil and salt and pepper, toss well, now add the herbs, prosciutto, cheese and toss again. Garnish with a couple of wedges of lemon.
All the ladies may not like what I am about to say, but I say all this a bunch of BULL; I believe valentines was created by Hallmark, Florist and Candy companies. Who needs it? Give me flowers just because, not just because it is Valentine’s day and why give me a card to tell me how much I mean to you or how much you love me, tell me to my face. I would feel weird to have a card tell someone how I feel about them. Tell that certain someone yourself or do something truly special to let them know how much you mean, not a $5.00 card from Hallmark that some other person wrote...oh yeah baby, that’s romantic.
And men, before you give your someone special chocolate you better be sure she is not busting her ass to lose the holiday ham she put on. Give her a certificate to the spa, now that is special. What I am trying to say is don’t be cliché, do something different if you want to show that special someone how much you love them. Pack a picnic and go for a hike. Write a love letter to them. Oh A fun thing to do is fill the bedroom with hundreds of balloons and have a ball with your loved one popping them, it will make you feel like a kid again. Put a love note in their cereal box, Hell, men… clean the house!
Think of something outside the box, Show that certain someone in your life you are willing to go the extra mile just for them.
Me? I always cook the Gourmet God a truly in incredible meal, because that’s what I do, dine by the fire (weather depending of course) polish off some great red wine and have a relaxing wonderful evening with each other.
And if you don’t have a certain special in your life, you have YOU! You are special, do something for YOU. Go to a movie, take a walk on the beach or in a park, go to the spa, get away for the weekend, but whatever you do, don’t forget to spoil yourself! Aren’t you worth it?
Happy Valentine’s Day
The Bermuda Gourmet Goddess
DID YOU KNOW?
Alfredo di Lelio lovingly invented a dish for his wife in his restaurant in 1914. The dish became famous as Fettuccine Alfredo.
What are cooking your sweetheart for Valentines ….Other than reservations!
Mango Citrus Roasted Cornish Game Hens
We will start with the hens!
2) Cornish Games Hens
Salt / Pepper
1/4 C Olive Oil
Blue Ginger Mango Citrus sauce (or any mango citrus glaze)
Remove the hens from wrapping and the “goodies” inside, rinse and pat dry. Cut the hen from the underside (down the back) and lay flat out. Salt and pepper both sides. In a large skillet on high heat add 1/4 C of Olive Oil and place hens in breast side down, place a foil wrapped brick on top and sear for about 10 - 12 minutes or until golden brown. Turnover and glaze with sauce. Place in a 400° preheated oven for 15-20 minutes, while basting with sauce every 5 minutes (it is so worth it!!)
Cauliflower two ways
2 large heads of cauliflower
1/4 C Chicken Stock
2 tbsp Olive Oil
Cut 1 1/2 and place in boiling water for 20 minutes or until very very tender. Drain and place back into the same pan and let the heat remove any remaining water (about 2 to 3 minutes). You can either at this point use a hand held blender or place in a blend, 1/4 C Chicken stock and blend until smooth.
While the cauliflower is cooking on the stove, chop the remaining into small pieces, lay out on foil over baking sheet toss with 2 tbsp olive oil, salt, pepper and garlic powder and roast on 400 for about 15 minutes or until the edges are turning golden brown. Now fold in the roasted to the blended cauliflower and taste...salt? Pepper? Or is ready to go? You’re the chef.
Lemon Herb Warm Potato “Salad”
2 lb new potatoes
¼ C chopped parsley
¼ C chopped Basil
¼ C julienned prosciutto
1 tbsp chopped chives
¼ C parmesan cheese
Zest on one lemon
Juice of one lemon
1/4 C Olive Oil
Salt and pepper to taste
Wash the potatoes and cut the larger ones so that they all cook evenly. Fill sauce pan with water and place potatoes in cover coming to a boil. Once potatoes are fork tender (17-20 minutes) drain. While potatoes are cooking chop the herbs, prosciutto, zest and juice the lemon. Once the potatoes have cooled to room temperature Add the zest and lemon juice, olive oil and salt and pepper, toss well, now add the herbs, prosciutto, cheese and toss again. Garnish with a couple of wedges of lemon.
Thursday, January 28, 2010
Well my friends I know it has been some time since I have posted anything and I am sorry, but I was busy prepping for my 40th birthday, yes that is correct the Bermuda Gourmet Goddess has turned 40! Don’t feel bummed or sorry for me, I have been strangely looking forward to this, it is almost like a passage…You have made it to 40, now do something wild and crazy and finally for once do something you love. For me that is writing and cooking, if you haven’t noticed! Also for those who don’t know I am “this close” to finishing my first cookbook. My Poppy (grandfather) was the inspiration to writing my cook book. It simply comes from my family, from my heart and not to mention all the great flavors I gather from my travels or what people bring me back. (In hopes that I create something great and have them over to taste test it)
Now you may be over 40 or not there yet, but go out and do something that no would ever expect of you, do something for you, take time for you. I know this may sound selfish, but doing something for you could mean volunteering, maybe making soup for your sick friend, taking a friend to lunch to catch up, calling a loved one (yes, I owe some people calls, you know who you are ;) . Do anything that makes you HAPPY. Doing something for yourself has so many meanings; it is all up to you how you take advantage of the situation.
THE Birthday Feast!
Piles of stone crabs (the picture shows only a small amount for most were eaten by then)
Uncle Marty’s stuffed jalapenos (damn those were good)
Uncle Dean’s Ribs with his own spice rub, I mean he evens grind’s the dried chilies, who does that now a day’s…other than me of course??
Mom’s Cosmo’s…yummy!
A Different Jalapeño Popper
Gourmet IT UP! Drizzle with your favorite BBQ sauce while grilling.
Mom’s Cosmo’s
4.0 c Vodka
1.5 cl Triple Sec
1.5 cl Lemon Chello
3.0 cl Cranberry Juice
Put all in martini shaker with lots of ice and shake it baby, strain into an icy martini glass, sit back and enjoy!!!
I sure hope you enjoy the Poppers and Cosmo's as much as I did!
Life is tasty, eat it up!
The Bermuda Gourmet Goddess
Now you may be over 40 or not there yet, but go out and do something that no would ever expect of you, do something for you, take time for you. I know this may sound selfish, but doing something for you could mean volunteering, maybe making soup for your sick friend, taking a friend to lunch to catch up, calling a loved one (yes, I owe some people calls, you know who you are ;) . Do anything that makes you HAPPY. Doing something for yourself has so many meanings; it is all up to you how you take advantage of the situation.Now on with the food, yes that makes me happy
THE Birthday Feast!
Piles of stone crabs (the picture shows only a small amount for most were eaten by then)Uncle Marty’s stuffed jalapenos (damn those were good)
Uncle Dean’s Ribs with his own spice rub, I mean he evens grind’s the dried chilies, who does that now a day’s…other than me of course??
Mom’s Cosmo’s…yummy!
A Different Jalapeño Popper2lbs of LARGE Jalapenos, sliced in half, but do not cut all the way through
1 8oz packages of cream cheese
2lbs of Chorizo, hotter the better
2 cloves garlic, pressed
2lbs bacon, thin sliced
After removing the ribs and seeds (USE GLOVES) set the jalapenos aside.
Over med heat, sauté the Chorizo and garlic for about 10 minutes; place cream cheese in a bowl and pour the hot chorizo over it to soften even a bit more, mix well. Once the mixture has cooled enough to touch stuff the jalapenos with the mixture, about 1 to 2 tablespoon per jalapeno, depending how large they are.
Once are all stuffed, wrap each jalapeno with a slice of bacon, secure with a toothpick and take to the grill and grill over med heat for 12 to 15 minutes or until the bacon is crisp.
Gourmet IT UP! Drizzle with your favorite BBQ sauce while grilling.
4.0 c Vodka
1.5 cl Triple Sec
1.5 cl Lemon Chello
3.0 cl Cranberry Juice
Put all in martini shaker with lots of ice and shake it baby, strain into an icy martini glass, sit back and enjoy!!!
I sure hope you enjoy the Poppers and Cosmo's as much as I did!
Life is tasty, eat it up!
The Bermuda Gourmet Goddess
Friday, December 18, 2009
Christmas Memories and More...
As I child I have to say I had some pretty awesome gifts at Christmas, like the bike my Dad stayed up all night putting together. A horse another year, and even a shot gun…yes, a shot gun and I love it and only was allowed to use under supervision!
But as I got older I realized it’s not about the gifts, it’s about spending time with loved ones. And that is a gift in its self.
Close your eyes and try to remember your favorite Christmas. It put a smile on your face? Didn’t it?
It wasn’t about the gifts was it?
And who doesn’t remember the great Christmas Specials on TV and when they came on, did you beg your parents to stay up late and watch them? Of course you did and you would sit and watch them with a BIG GRIN on your face holding a bowl of popcorn...because you won “the stay up late and watch Christmas Special fight”.
You know the good ones, It a Wonderful Life, Santa Clause is coming to town, Charlie Brown Christmas, Rudolph the Red-Noise Reindeer, The Grinch that Stole Christmas, A Christmas Carol, A Christmas Story, Frosty the Snowman…well you get the picture.
Just the other night I watched A Charlie Brown Christmas...of course this time instead of hot chocolate and popcorn, I have a glass of red wine and a cheese plate. If you haven’t watched one in while, check one out…for goodness sake…
Merry Christmas to all
And to all a Good night and to all a good night
The Bermuda Gourmet Goddess
Wait ...I am not done...Christmas is also all about the food...Oh the food, how can we forget the food, after all it is what I am all about!
Why serve Turkey, I mean you just had it at Thanksgiving ….
Here is a super impressive meal and super duper easy and you do not have to spend all day in the kitchen!
Balsamic Cranberry Roast
I found this recipe at my grandmother’s house, and it is so yummy I just had to share it with you.
1 4 to 5 lb tenderloin roast
2 tbsp thyme
1 tbsp fresh cracked pepper
1/3 C Balsamic Vinegar
3 tbsp finely chopped shallots
1 can whole berry cranberry sauce
¼ tsp salt
Preheat oven to 425°F, mix the thyme and pepper; reserve 1 teaspoon to put in the sauce. Rub the mix evenly onto all surfaces of beef. Place the roast on a rack in shallow roasting pan. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness, 130-135°F for medium rare; 140-145°F for medium. Carefully move roast to a carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt.
Rosemary and Garlic Smashed potatoes
8 baking potatoes, washed and diced
2 tbsp of fresh chopped rosemary
2 cloves of garlic chopped (I usually chop the garlic and rosemary together)
1 tbsp of butter
2 tbsp of Olive oil
1 tsp of salt and cracked pepper mix
½ C warm milk
Wash and dice potatoes and place in pot cover with water and place on stove over med high to high heat. Bring to boil, cover potatoes and turn off and let sit for 20 minutes, potatoes would be very fork tender at this time. Drain and set aside, in the same pot heat the olive oil and butter over med heat. Now add the rosemary and garlic and sauté for about 3 minutes, do not let he garlic burn it will turn bitter. Add potatoes and salt and pepper mixture and mix (smash) well, now add the milk and keep smashing until incorporated.
Serve immediately!
Easy Baked Acorn Squash
3 Acorn Squash, halved (serves 6)
¼ c Olive Oil
1 tbsp of thyme
3 tbsp of crushed garlic
Salt & pepper to taste
Preheat oven to 350; cut each one in half and scoop the seeds out with a spoon. Drizzle each one with oil, sprinkle with thyme and garlic and salt and pepper. Place upright on a greased cookie sheet and roast for about 1 hour or until tender when poked with a fork. You could even cook on the gill if you don’t want to heat up your house.
Pecans Square
1 egg
1 c brown sugar
½ c sifted flour
¼ tsp soda
¼ tsp salt
1 ½ C Chopped pecans
1 tsp vanilla
Stir together the egg, sugar, and vanilla, the sifted flour mixed with soda and salt. Mix in pecans, spread in buttered 8” square pan. Bake at 350 for 18 to 20 minutes. Cookies should be soft when taken from oven.
Christmas Around the World…Very Interesting!
France
The spread is often quite similar to the traditional British Christmas meal…turkey and cranberry sauce, mince pies and pudding. But in some regions fish such as sole or carp may be the main meal. It's the mouth-watering pastries that help to make a French Christmas unique. The bûche de Noël, a cake rolled and filled with chestnut cream, then coated in home-made marzipan is a fine example. Legend has it that these cakes were created in the late 19th century by Parisian pastry chefs who were inspired by the burning of Yule logs on Christmas Eve.
Germany
The Germans are famous for their festive treats of spiced biscuits and cakes such as gingerbread and stollen. This fruit-laden cake is slow to rise, distinctly dry and dense in texture, aromatic and flavorful…the perfect accompaniment to a cup of coffee after a night of Christmas Eve worship and revelry.
Scandinavia
In Scandinavian countries, baking is traditionally an important part of the preparations for Christmas. Everyone in the family will get together and make traditional gingerbread or 'pepparkakor' in all kinds of shapes…
Greenland
Greenland has one of the most unusual Christmas menus. After coffee, cakes and carols, a delicacy called 'mattak' is passed around. This is whaleskin with a strip of blubber inside. It's supposed to taste like fresh coconut, but is too tough to chew so Greenlanders usually just swallow it. Christmas is the one night of the year in Greenland when the men traditionally look after the women, serving their coffee and stirring it for them.
Portugal and Spain
In many parts of Portugal and Spain, the Christmas menu focuses on seafood. Gathered around a nativity crèche, Portuguese families feast on the national holiday dish of dried codfish, called bacalhau. In Spain, dinner may include white sea bass roasted with breadcrumbs, olive oil, onions and lemons.
In Portugal, a dessert called rabanadas is served at Christmastime, made from slices of white bread soaked in eggs and wine, dredged in sugar, and fried until crisp. Another favourite is bolo rei, a circular cake coated in glazed fruits, crushed nuts and sugar icing. In Spain, almonds and marzipan are used to make many of the traditional sweets. For example, turrón is a sweet similar to nougat, made from honey and almonds, and it originates from pre-Christian Mediterranean cultures.
St. Nicholas' Day
In several countries across Europe the birthday of St Nicholas, 6 December, is an important day of celebration, particularly for children. St Nicholas was a Catholic bishop who is said to have been especially kind to children. In Slovakia, children are given sweets on this day if they have been good, or coal, potatoes and onions if they have been naughty.
In the Netherlands, people celebrate St Nicolas's day with hot punch or milk chocolate and boiled chestnuts eaten with butter and salt. Dutch people often eat 'oliebollen' over the festive season, which are bite-size flour and raisin pastries deep-fried and sprinkled with sugar.
Greece
In Greece, people celebrate 1 January to honour St Basil, the Greek Santa Claus. On this day, children receive gifts and a lucky silver coin is baked into a sponge-like cake called vasilopeta. When serving the dish, the first slice is set aside for St Basil and the second slice for Christ. The following slices go to members of the family in descending order of age.
Ukraine
In the Ukraine, there is an old custom of fasting for 39 days before the Nativity. Families wait until they see the first star in the sky to begin a 12-course supper, one course in honour of each of the 12 apostles.
The courses include fish, borscht (beetroot soup), cabbage stuffed with millet, cooked dried fruit and a special Christmas-Eve delicacy known as kutya, which is made from wholewheat grains soaked for hours, and seasoned with honey and crushed poppy seeds.
Latvia
A special Latvian Christmas meal would usually be cooked brown peas with bacon sauce, small pies, cabbage and sausage. In Latvia, it's traditional for Father Christmas to bring presents on each of the 12 days of Christmas starting on Christmas Eve.
Latin America
In many Latin American countries, Christmas meals are based around turkey, which is native to the Americas. Traditionally the turkey dinner is served on Christmas Eve and will be prepared and spiced differently in different regions of Latin America. For example, in Brazil the turkey is marinated in rum, with onions, garlic, tomatoes, lime juice and other spices, and it may be served with coloured rice and vegetables.
Ethiopia
The Ethiopian Christmas celebration, known as Ganna, takes place on 7 January. Food served at this time usually includes 'injera', a sourdough pancake. The injera acts as both plate and fork. 'Doro wat', a spicy chicken stew, might be the main meal, served in beautifully decorated baskets. A piece of the injera is used to scoop up the stew.
So, wherever you may be in the world over this year's festive season, enjoy your feasting and celebrations. And have a Merry Christmas! Felices Navidades! Joyeux Nöel! Hyvaa joula! God jul! Jutdlime pivdluarit ukiortame pivdluaritlo! Sretan Bozic! Zalig Kerstfeest! Kala Christouyenna! Boas Festas! Srozhdestvom Kristovym! Fröhliche Weinachten
But as I got older I realized it’s not about the gifts, it’s about spending time with loved ones. And that is a gift in its self.
Close your eyes and try to remember your favorite Christmas. It put a smile on your face? Didn’t it?
It wasn’t about the gifts was it?
And who doesn’t remember the great Christmas Specials on TV and when they came on, did you beg your parents to stay up late and watch them? Of course you did and you would sit and watch them with a BIG GRIN on your face holding a bowl of popcorn...because you won “the stay up late and watch Christmas Special fight”.
You know the good ones, It a Wonderful Life, Santa Clause is coming to town, Charlie Brown Christmas, Rudolph the Red-Noise Reindeer, The Grinch that Stole Christmas, A Christmas Carol, A Christmas Story, Frosty the Snowman…well you get the picture.
Just the other night I watched A Charlie Brown Christmas...of course this time instead of hot chocolate and popcorn, I have a glass of red wine and a cheese plate. If you haven’t watched one in while, check one out…for goodness sake…
Merry Christmas to all
And to all a Good night and to all a good night
The Bermuda Gourmet Goddess
Wait ...I am not done...Christmas is also all about the food...Oh the food, how can we forget the food, after all it is what I am all about!
Why serve Turkey, I mean you just had it at Thanksgiving ….
Here is a super impressive meal and super duper easy and you do not have to spend all day in the kitchen!
Balsamic Cranberry Roast
I found this recipe at my grandmother’s house, and it is so yummy I just had to share it with you.
1 4 to 5 lb tenderloin roast
2 tbsp thyme
1 tbsp fresh cracked pepper
1/3 C Balsamic Vinegar
3 tbsp finely chopped shallots
1 can whole berry cranberry sauce
¼ tsp salt
Preheat oven to 425°F, mix the thyme and pepper; reserve 1 teaspoon to put in the sauce. Rub the mix evenly onto all surfaces of beef. Place the roast on a rack in shallow roasting pan. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness, 130-135°F for medium rare; 140-145°F for medium. Carefully move roast to a carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt.
Rosemary and Garlic Smashed potatoes
8 baking potatoes, washed and diced
2 tbsp of fresh chopped rosemary
2 cloves of garlic chopped (I usually chop the garlic and rosemary together)
1 tbsp of butter
2 tbsp of Olive oil
1 tsp of salt and cracked pepper mix
½ C warm milk
Wash and dice potatoes and place in pot cover with water and place on stove over med high to high heat. Bring to boil, cover potatoes and turn off and let sit for 20 minutes, potatoes would be very fork tender at this time. Drain and set aside, in the same pot heat the olive oil and butter over med heat. Now add the rosemary and garlic and sauté for about 3 minutes, do not let he garlic burn it will turn bitter. Add potatoes and salt and pepper mixture and mix (smash) well, now add the milk and keep smashing until incorporated.
Serve immediately!
Easy Baked Acorn Squash
3 Acorn Squash, halved (serves 6)
¼ c Olive Oil
1 tbsp of thyme
3 tbsp of crushed garlic
Salt & pepper to taste
Preheat oven to 350; cut each one in half and scoop the seeds out with a spoon. Drizzle each one with oil, sprinkle with thyme and garlic and salt and pepper. Place upright on a greased cookie sheet and roast for about 1 hour or until tender when poked with a fork. You could even cook on the gill if you don’t want to heat up your house.
Pecans Square
1 egg
1 c brown sugar
½ c sifted flour
¼ tsp soda
¼ tsp salt
1 ½ C Chopped pecans
1 tsp vanilla
Stir together the egg, sugar, and vanilla, the sifted flour mixed with soda and salt. Mix in pecans, spread in buttered 8” square pan. Bake at 350 for 18 to 20 minutes. Cookies should be soft when taken from oven.
Christmas Around the World…Very Interesting!
France
The spread is often quite similar to the traditional British Christmas meal…turkey and cranberry sauce, mince pies and pudding. But in some regions fish such as sole or carp may be the main meal. It's the mouth-watering pastries that help to make a French Christmas unique. The bûche de Noël, a cake rolled and filled with chestnut cream, then coated in home-made marzipan is a fine example. Legend has it that these cakes were created in the late 19th century by Parisian pastry chefs who were inspired by the burning of Yule logs on Christmas Eve.
Germany
The Germans are famous for their festive treats of spiced biscuits and cakes such as gingerbread and stollen. This fruit-laden cake is slow to rise, distinctly dry and dense in texture, aromatic and flavorful…the perfect accompaniment to a cup of coffee after a night of Christmas Eve worship and revelry.
Scandinavia
In Scandinavian countries, baking is traditionally an important part of the preparations for Christmas. Everyone in the family will get together and make traditional gingerbread or 'pepparkakor' in all kinds of shapes…
Greenland
Greenland has one of the most unusual Christmas menus. After coffee, cakes and carols, a delicacy called 'mattak' is passed around. This is whaleskin with a strip of blubber inside. It's supposed to taste like fresh coconut, but is too tough to chew so Greenlanders usually just swallow it. Christmas is the one night of the year in Greenland when the men traditionally look after the women, serving their coffee and stirring it for them.
Portugal and Spain
In many parts of Portugal and Spain, the Christmas menu focuses on seafood. Gathered around a nativity crèche, Portuguese families feast on the national holiday dish of dried codfish, called bacalhau. In Spain, dinner may include white sea bass roasted with breadcrumbs, olive oil, onions and lemons.
In Portugal, a dessert called rabanadas is served at Christmastime, made from slices of white bread soaked in eggs and wine, dredged in sugar, and fried until crisp. Another favourite is bolo rei, a circular cake coated in glazed fruits, crushed nuts and sugar icing. In Spain, almonds and marzipan are used to make many of the traditional sweets. For example, turrón is a sweet similar to nougat, made from honey and almonds, and it originates from pre-Christian Mediterranean cultures.
St. Nicholas' Day
In several countries across Europe the birthday of St Nicholas, 6 December, is an important day of celebration, particularly for children. St Nicholas was a Catholic bishop who is said to have been especially kind to children. In Slovakia, children are given sweets on this day if they have been good, or coal, potatoes and onions if they have been naughty.
In the Netherlands, people celebrate St Nicolas's day with hot punch or milk chocolate and boiled chestnuts eaten with butter and salt. Dutch people often eat 'oliebollen' over the festive season, which are bite-size flour and raisin pastries deep-fried and sprinkled with sugar.
Greece
In Greece, people celebrate 1 January to honour St Basil, the Greek Santa Claus. On this day, children receive gifts and a lucky silver coin is baked into a sponge-like cake called vasilopeta. When serving the dish, the first slice is set aside for St Basil and the second slice for Christ. The following slices go to members of the family in descending order of age.
Ukraine
In the Ukraine, there is an old custom of fasting for 39 days before the Nativity. Families wait until they see the first star in the sky to begin a 12-course supper, one course in honour of each of the 12 apostles.
The courses include fish, borscht (beetroot soup), cabbage stuffed with millet, cooked dried fruit and a special Christmas-Eve delicacy known as kutya, which is made from wholewheat grains soaked for hours, and seasoned with honey and crushed poppy seeds.
Latvia
A special Latvian Christmas meal would usually be cooked brown peas with bacon sauce, small pies, cabbage and sausage. In Latvia, it's traditional for Father Christmas to bring presents on each of the 12 days of Christmas starting on Christmas Eve.
Latin America
In many Latin American countries, Christmas meals are based around turkey, which is native to the Americas. Traditionally the turkey dinner is served on Christmas Eve and will be prepared and spiced differently in different regions of Latin America. For example, in Brazil the turkey is marinated in rum, with onions, garlic, tomatoes, lime juice and other spices, and it may be served with coloured rice and vegetables.
Ethiopia
The Ethiopian Christmas celebration, known as Ganna, takes place on 7 January. Food served at this time usually includes 'injera', a sourdough pancake. The injera acts as both plate and fork. 'Doro wat', a spicy chicken stew, might be the main meal, served in beautifully decorated baskets. A piece of the injera is used to scoop up the stew.
So, wherever you may be in the world over this year's festive season, enjoy your feasting and celebrations. And have a Merry Christmas! Felices Navidades! Joyeux Nöel! Hyvaa joula! God jul! Jutdlime pivdluarit ukiortame pivdluaritlo! Sretan Bozic! Zalig Kerstfeest! Kala Christouyenna! Boas Festas! Srozhdestvom Kristovym! Fröhliche Weinachten
Thursday, November 19, 2009
Thanksgiving - Don't Stress the Food!
Ah Thanksgiving…it is a time to give thanks for all that is special to us.
DID YOU KNOW?
The first “Thanksgiving” was 1621 with the Plymouth colonist and Wampanoag Indians, however it was not the first for the Native Americans celebrated “Harvest Festivals” ceremonial dances, and other celebrations giving thanks to the spirits for bountiful crops and wild game for centuries before Europeans arrived in North America.
Some food they may have eaten …It ain’t your Mom’s Thanksgiving!
Venison, Eel, Clams, Lobster, Wild Goose, Duck, Crane, Swan, Eagles, Turkey
Pumpkin (not pie) peas, beans, winter squash, wild onions, Dried Indian Maize
Cranberries, blueberries, concord grapes, Nuts, such as walnut, Acorns, Chestnuts
Even though the “First Thanksgiving” was 1621; it wasn’t declared as a National day of Thanksgiving until Abraham Lincoln, more than 200 hundred years later. However it wasn’t made an Official National Holiday until Congress finally made it one in 1941.
The first Thanksgiving celebration lasted three days. I have had some hangovers like that!
Ben Franklin wanted to make a Turkey the national bird of the United States (yeah, that would have been crappy) But Thomas Jefferson opposed him (thank goodness). It is then said that Franklin dubbed the Turkey “TOM” just to piss him off!
The first Macy's Thanksgiving Day Parade was in 1924 in NYC; the Macy employees launched the parade featuring animals from Central Park Zoo. Today, some 3 million people attend the annual parade and another 44 million watch it on television. Parade fact: Snoopy has appeared more times than any another balloon and made his 6th appearance as the Flying Ace in 2006
In 1934 the Detroit Lions played on Thanksgiving Day for the first time ever! They hosted the Chicago Bears at the University of Detroit stadium, in front of 26,000 fans. NBC radio broadcast the game on 94 stations across the country. The Lions have played every Thanksgiving (except between 1939 and 1944); in 1956, fans watched the game on television for the first time.
I love Thanksgiving and even though I live in a country where is it not celebrated I still prepare a Thanksgiving meal every year…even if it is not TURKEY, who said we had to eat turkey on Thanksgiving anyway? I know for years Thanksgiving was always that holiday where everyone went all out with the food. Turkey and a Ham, 6 to 7 sides, that could have included…stuffing, green bean casserole, mashed potatoes, sweet potatoes, carrots, Brussels sprouts, gravy, rolls, cranberry sauce, pumpkin pie ,pecan pie, apple pie…anyway you get the picture…it was always WAY too much food.
Well why not cut it down? Really do you need ALL THAT…It is super simple to make an elegant Holiday meal that will satisfy everyone. Not only will YOU be able to enjoy your Thanksgiving instead of being in the kitchen for 3 days cooking and cleaning, you will save some BIG BUCKS and right now in this questionable economy who doesn’t want to save a bit?
Here is a sample menu.
Ham with a brown bourbon glaze
Baked sweet potatoes with honey butter
Garlic Almond Green Beans
Rolls
Pumpkin parfait
Ham with a brown bourbon glaze
1 Ham
½ C brown sugar
1 C Bourbon
1 tsp whatthisheresauce
1 tsp ground cloves
1 tbsp butter
Hams are all pretty much pre-cooked all you have to do is heat and serve. Some hams do come with their own glazing sauce; if you want to use it use it.
Unwrap the ham and so what I call chriscross along what will become the crackling.
In a sauce pan over med heat, add bourbon, sugar, whatthisheresauve, ground cloves, and butter until it come to a slight boil, this sauce will not be thick. With a brush, glaze the ham and make sure you get all the crosses, keep glazing throughout the re-heating process.
Baked Sweet Potatoes with Honey Butter
4 large baked potatoes (you have more people get more potatoes
½ C butter (yes, real butter) room temp
1/3 C honey
1tbsp brown sugar
Wash the potatoes well, do not wrap in anything. Baked the potatoes at 350 for at least 1 hour, make sure they are fork tender.
While they are baking, whip the butter, brown sugar and honey together, once well incorporated place in plastic wrap and wrap up like a log, place back in refrigerator, when ready the long can be cut into rounds and placed on top of the hot potatoes.
Garlic Almond Green Beans
1lb green beans, washed and trimmed
3 cloves garlic, sliced thin
1 C, chopped and cleaned leaks
¼ C toasted slivered almonds
2 tbsp olive oil, separated
1 tsp lemon juice
In a large skillet sauté the leeks in 1 tbsp of olive oil for about 7 minutes over med to high heat, now add the green beans and garlic and toss with the remaining olive oil and sauté for another 5 to 6 minutes, now add the almonds and lemon juice and place in preheated over (350) for 10 minutes, give a nice toss when removing from oven serve.
Pumpkin Parfait
2 c vanilla pudding
1/2 c 100% Pure Pumpkin
1/2 tsp pumpkin pie spice
¼ tsp nutmeg
1 C toasted chopped pecans
Whipped cream
Mix the pudding, pumpkin and pies spice in a bowl.
Get some pretty glasses (they do not have to match) and fill glass ½ way with pumpkin mixture, sprinkle some pecans, more pumpkin, more whipped cream top with more pecans…yes, it really is that easy
DID YOU KNOW?
The first “Thanksgiving” was 1621 with the Plymouth colonist and Wampanoag Indians, however it was not the first for the Native Americans celebrated “Harvest Festivals” ceremonial dances, and other celebrations giving thanks to the spirits for bountiful crops and wild game for centuries before Europeans arrived in North America.
Some food they may have eaten …It ain’t your Mom’s Thanksgiving!
Venison, Eel, Clams, Lobster, Wild Goose, Duck, Crane, Swan, Eagles, Turkey
Pumpkin (not pie) peas, beans, winter squash, wild onions, Dried Indian Maize
Cranberries, blueberries, concord grapes, Nuts, such as walnut, Acorns, Chestnuts
Even though the “First Thanksgiving” was 1621; it wasn’t declared as a National day of Thanksgiving until Abraham Lincoln, more than 200 hundred years later. However it wasn’t made an Official National Holiday until Congress finally made it one in 1941.
The first Thanksgiving celebration lasted three days. I have had some hangovers like that!
Ben Franklin wanted to make a Turkey the national bird of the United States (yeah, that would have been crappy) But Thomas Jefferson opposed him (thank goodness). It is then said that Franklin dubbed the Turkey “TOM” just to piss him off!
The first Macy's Thanksgiving Day Parade was in 1924 in NYC; the Macy employees launched the parade featuring animals from Central Park Zoo. Today, some 3 million people attend the annual parade and another 44 million watch it on television. Parade fact: Snoopy has appeared more times than any another balloon and made his 6th appearance as the Flying Ace in 2006
In 1934 the Detroit Lions played on Thanksgiving Day for the first time ever! They hosted the Chicago Bears at the University of Detroit stadium, in front of 26,000 fans. NBC radio broadcast the game on 94 stations across the country. The Lions have played every Thanksgiving (except between 1939 and 1944); in 1956, fans watched the game on television for the first time.
I love Thanksgiving and even though I live in a country where is it not celebrated I still prepare a Thanksgiving meal every year…even if it is not TURKEY, who said we had to eat turkey on Thanksgiving anyway? I know for years Thanksgiving was always that holiday where everyone went all out with the food. Turkey and a Ham, 6 to 7 sides, that could have included…stuffing, green bean casserole, mashed potatoes, sweet potatoes, carrots, Brussels sprouts, gravy, rolls, cranberry sauce, pumpkin pie ,pecan pie, apple pie…anyway you get the picture…it was always WAY too much food.
Well why not cut it down? Really do you need ALL THAT…It is super simple to make an elegant Holiday meal that will satisfy everyone. Not only will YOU be able to enjoy your Thanksgiving instead of being in the kitchen for 3 days cooking and cleaning, you will save some BIG BUCKS and right now in this questionable economy who doesn’t want to save a bit?
Here is a sample menu.
Ham with a brown bourbon glaze
Baked sweet potatoes with honey butter
Garlic Almond Green Beans
Rolls
Pumpkin parfait
Ham with a brown bourbon glaze
1 Ham
½ C brown sugar
1 C Bourbon
1 tsp whatthisheresauce
1 tsp ground cloves
1 tbsp butter
Hams are all pretty much pre-cooked all you have to do is heat and serve. Some hams do come with their own glazing sauce; if you want to use it use it.
Unwrap the ham and so what I call chriscross along what will become the crackling.
In a sauce pan over med heat, add bourbon, sugar, whatthisheresauve, ground cloves, and butter until it come to a slight boil, this sauce will not be thick. With a brush, glaze the ham and make sure you get all the crosses, keep glazing throughout the re-heating process.
Baked Sweet Potatoes with Honey Butter
4 large baked potatoes (you have more people get more potatoes
½ C butter (yes, real butter) room temp
1/3 C honey
1tbsp brown sugar
Wash the potatoes well, do not wrap in anything. Baked the potatoes at 350 for at least 1 hour, make sure they are fork tender.
While they are baking, whip the butter, brown sugar and honey together, once well incorporated place in plastic wrap and wrap up like a log, place back in refrigerator, when ready the long can be cut into rounds and placed on top of the hot potatoes.
Garlic Almond Green Beans
1lb green beans, washed and trimmed
3 cloves garlic, sliced thin
1 C, chopped and cleaned leaks
¼ C toasted slivered almonds
2 tbsp olive oil, separated
1 tsp lemon juice
In a large skillet sauté the leeks in 1 tbsp of olive oil for about 7 minutes over med to high heat, now add the green beans and garlic and toss with the remaining olive oil and sauté for another 5 to 6 minutes, now add the almonds and lemon juice and place in preheated over (350) for 10 minutes, give a nice toss when removing from oven serve.
Pumpkin Parfait
2 c vanilla pudding
1/2 c 100% Pure Pumpkin
1/2 tsp pumpkin pie spice
¼ tsp nutmeg
1 C toasted chopped pecans
Whipped cream
Mix the pudding, pumpkin and pies spice in a bowl.
Get some pretty glasses (they do not have to match) and fill glass ½ way with pumpkin mixture, sprinkle some pecans, more pumpkin, more whipped cream top with more pecans…yes, it really is that easy
Tuesday, November 3, 2009
We ATE New York!
Well we have just returned from our New York Culinary adventure and what an adventure it was.
Even thought we did this trip in early October I wanted to post the Halloween goodies first… I hope you enjoy reading! Gee I hope my trainer doesn't see this, she might kick my butt even harder!
Thursday October 8th
After arriving Thursday we stored out bags and off to find a great little lunch spot and we did, called Noodle Bar a small little place, not a lot of sitting room, but we did not mind waiting. When we sat down we were given a regular menu and an insane lunch special menu, choice of a noodle, 2 small egg rolls and a salad for $7.95, I opted for the Pad Thai noodles with beef and the hubby opted for Fried Flounder over pan fried noodles, which was pretty spectacular, this fish was perfectly cooked. I love a good Pad Thai, but this was a great Pad Thai, some places have a tendency to go towards a heavy peanut butter flavor, not this one, it had that tad bit of sour note that I love in Pad Thai, so after 2 glasses of wine and one sake our bill with tip was $35.00!
That evening was the Chelsea After Dark event, we arrived an hour early and thank goodness we did, the line was long then, but after being there for 30 minutes it was down and around the block. 9.00 PM they opened the flood gates and let everyone in, the first booth was Sandra Lee (from the food Network) which everyone flocked to, so we by-pasted. Next stop Guy Fierie, when you first walked in the room it was like walking into a Rock N Roll Club, loud and loud again! There he was…Guy standing in the middle greeting selected people. As we walked past I was able to snap a couple pictures, then over to the bar, all they had was rum, I have one rule, rum makes me dumb, so we grabbed a couple of pulled pork sandwiched and off to the next area, which BTW the pulled pork sandwiches, I really have had better, I am not knocking Guy, but sorry Guy, I have had better, hell I’ve made better. There was a lot to see so off we went to check out the rest of the event.
Now there was wine bars set everywhere, so we had no issues with finding wine nor did we have issues with finding food since every outlet had a food station. First stop, I have to give an awesome shout out to The Green Table, one of my favs, they had goat cheese and bacon tarts with a watermelon gazpacho, they had me at Goat Cheese!
On to The Lobster Place, they had some rocking fresh oysters, you could taste the natural brine, they were so fresh and so amazing, I got back in line for a second helping! As I stood in line for the oysters hubby stood in the for the lobster bisque and scallop and bacon chowder, which won me over. The base was not too thick and right amount of smoothness; the faint hint of bacon was the back note and did not over power the scallops, which were perfectly done and sweet. I could have bathed in that chowder. On to find some more wine and food, next stop was a great little sandy shop with mini classic Ruben’s. Next stop the Bowery Kitchen shop, which had some rockin’ wraps. As we walked alo
ng we enjoyed the rest of the stores, food, wine, music, decorations and excitement the evening was offering. Then all of a sudden who else do we hear yelling "CHOCOLATE"…Jacque Torres , the chocolate master himself, he handed me a chocolate laced with Cayenne pepper, how amazing that one tiny piece of chocolate was, you had the fant hit of heat right at the very end! He was fun!
We walked that hall 3 or 4 times that evening and on last pass towards the end of the evening was the highlight of the evening maybe even the trip, who stood before us, but none other than Jeffery Stinegarden, who was super cool to talk to and to mention a little happy (you get my drift) And Chef Amanda Freitag… GO TEAM FREITAG….And yes Jeffery I mentioned to Bob Tuschman that you are NOT too hard on the chefs. What an amazing evening.
Friday October 9th
Friday was our free day, nothing planed and nothing booked for the Food and Wine Festival, so we headed out got a bagel with lox (breakfast of champions!) and off to the Rock N Roll Hall of Fame Annex, which was free admission that day to pay tribute to John Lennon’s birthday, he would have been 69 years old. The Hall of Fame itself was exceptionally done, wish I had pictures, but we were not allowed to take pictures, after walking through and listening to decades of great rock n roll, we came to the tribute of John Lennon, I have to say I did in fact shed a few tears in that room, an amazing man taken to soon. As Yoko said, “When he left that morning he was a man who had everything, he returned to me in a brown bag” his remains were never opened by Yoko and now are part of the Rock N Roll Annex, along with his blood splattered glasses. Yoko took the most disturbing picture, his glasses covered in blood splatter; the picture was later used as an awareness poster regarding hand guns in the US.
Enough I am starting to cry just rethinking it all. Rest in Peace John!
Off to lunch we go…where you ask, none other than Morimoto’s! We had the most incredible meal there, starting with a wasabi infused vodka, sake martini garnished with a cucumber – YUM! Then on to rock shrimp appetizer and a steamed scallop appetizer, we ordered two because we thought the portions were going to small, we thought wrong, but I am glad the shrimp was a big portion, it was so crispy on the outside with still leaving the shrimp sweet and tender on the inside and the sauce, there were 2 different sauces, and hell if I can remember them, but I could have sat there and ate that dish all day. The scallops were also perfection, sweet and fresh, we watched them shuck them fresh. They were simply prepared by steaming and placed on top of bok choy. Then we dug into 3 rolls, we ordered a soft shell crab roll, salmon skin roll and spicy yellowtail roll, which all were amazing, the salmon skin roll was done differently then what I am accustomed to but who cares, it was heaven, it was better than what I am accustomed to, it had this wonder light char flavor, we think the skin and some meat on the skin was grilled, but WOW it was wonderful and melted in my mouth. I also ordered sashimi Kobe beef and abalone. Let me start with Kobe, the fat was so well marbled that the minute it touched my tongue I could actually feel it melting away leaving a beef flavor that was so mild and yet so intense at the same time it was insane! Abalone has a tendency to be a bit chewy, however, this was tender and tasting it you could taste the ocean, so fresh, so good!
That evening we had reservations at Craft, a Tom Collico restaurant. Two amazing restaurants in one day, life is good! We started with cocktails at the bar, naturally and then after 15 minutes we were seated. The menus we were handed explained nothing how the food was prepared, if you wanted to know you had to ask. I loved the concept that all meals are served towards the middle of the table encouraging everyone to share. After reviewing the menu carefully I decided on the Crispy Bacon appetizer and the roasted Maine Lobster for a main and the corn and bacon risotto for a side. The bacon came out in 3 big blocks, first they were braised then quickly deep fried to get a nice crunch on the top and served with pickled watermelon rind, my only complaint would be not enough rind, the pickled rind was superb and balanced well against the fat of the bacon, as I took my first bite my tasted buds stood on end, the bacon fat just melted away leaving this crunch from the crackling I just wanted to scream ….”bring me 4 more orders please”. Then on to the roasted lobster, it was beautiful. Can a dish be beautiful? Yes, it can, it was a whole sweet Maine lobster, removed from the shell and roasted (thank you, no mess) and no ordinary butter here, no way, I got “lobster butter” it was much lighter than regular butter and so much more flavor, like a light lobster bisque butter. Then on to the risotto, which turned out to be the highlight of the meal, it surpassed the lobster and I am a lobster girl! It was beyond belief, it had the perfect sweet flavor of the corn and smokiness of the bacon, creamy without being grossly full of cream it was not thick at all, it was perfect, you could taste the crispness of the corn and pared with the bacon, a match made in heaven, even garnished with a strip of bacon, I would have to say it is the BEST risotto I have ever had.
The hubby ordered, chanterelles with peaky toe crab served with a poached egg, it was served in a cream sauce which I thought it overpowered the crab, as my husband pierced the egg to allow the yolk to run, we both noticed the white of the egg was still really runny, and if there is one thing Chef Chillico is stern about is eggs have to be cooked, he would have been upset over that egg. For his main he ordered the Wild Salmon, the reason he ordered the Salmon was the wild caught factor and he said he tasted a major difference between farmed and wild, I took his word on it because he would not share. His side was the garlic risotto, well we almost got into to a heated debate over which risotto was better, the corn and bacon or the garlic, the garlic was just as superior same concept, rich and creamy full of garlic flavor, but like I told him anything with bacon is better!
I was told when you go to Craft you must try the donuts, well I am not one for sweets, I would rather have a cheese plate than sweets, well I had the donuts because I gave a promise I would. I am so glad I gave that promise, hubby and I shared the spiced donuts with a chocolate sauce and a pear sauce (I think it was pear) I have never tasted donuts so light and airy, those donuts are cloud 9! Oh and when you are leaving Craft they had you a little to go bag with a muffin in it, ours was pumpkin, so moist, so tasty, so smart…You went to bed wondering what that muffin was going to taste like and you woke up thinking of Craft and that darn muffin!
Saturday October 10th
Lunch was so New York! Pizza at The Original Famous Ray’s on 8th and Broadway, now this is the way pizza is suppose to be done. Sausage and pepperoni with mushrooms, the grease sliding down my hand as I folded it and devoured it!
Off to Tour de Beef, what is that you ask? Well it was a tour of the largest and oldest meat distributor in NY, DeBraggas, where they explained in great detail the difference in dry aging and wet aging. Mond you we were standing in the cooler with over a million dollars worth of dry aged beef and they dry age steaks for almost top restaurant in the city. So just in case you ever come across dry age steaks you want to purchase one, just remember no less than 28 days and no more than 45 days aged, but also remember they are more expensive, no bargains here. But oh so well worth it.
Dinner was an enjoyable find, we were an hour early for the Mario Batali Times Talk Event, so we found a great little place right next-door called MONTENAPO (250 West 41st St.) being a bit hungry we decided on 2 appetizers, seared scallops topped with shaved truffles and a cheese plate. I will eat anything with truffles! Perfectly seared scallops, served on top of sunchoke puree and topped with shaved black truffles…let me see if I can explain this, you first get this earthy note from the truffle and for some reason I think it is going to overpower the buttery, sweet subtleness of the scallop, then you get this creamy sunchoke puree that again takes off the charts due to sunchoke back notes like celery, nut and potato. Now on to the cheese plate, yes, a simple cheese plate was that good, the presentation was just classy and the cheeses were divine, served with topping like caramelized onions, honey and marmalade! So as we left to attend the event they said “hope to see you soon” my husband turned and said “sooner than you think”.
Right after the event we went right back and had dinner! I started with a marinated thick slice of eggplant that had this smooth goat cheese mouse on top and taffiasche olives if you are an eggplant lover like me you need this dish, at first I thought the marinade was too much then I had a bite with the mouse, well that is when it all came together, the tartness of the mouse balanced the marinade, then on to the mixed mushroom fettuccini, if you love mushrooms this is the pasta for you, not creamy at all, which I love, you could taste each mushroom, the meatiness of the portobella, smokiness of the shitake, mild almost sweetness of the oyster, the earthliness (almost truffle like) of the morels and the richness and meatiness of the porcini all tossed in a veal reduction and topped with parmesan cheese. I was in mushroom heaven! Then the husband orders a really nice salad of arugula, radicchio, trevisana, endive topped with parmesan cheese, tossed in a balsamic vinaigrette, yummy and his main course…slow roasted GOAT, I took his word that is was amazing as he claimed it was, it was falling off the bone so it had to be super tender. This place was truly a find!
Sunday October 11th
Off to Russ and Daughters for a bagel and lox for the hubby and a bagel with a schemer of caviar cream cheese – that was super good! A New York Icon!
Well after walking off our bagels and it time to make our way to the final and last event we were going to the Cheese and Olive Oil tasting at Fig and Olive, we headed towards the meatpacking district to grab some brunch, I love NY style of brunch, there is no buffet, going and eating as much as possibly can in one sitting. It is more of an event, restaurants there on Saturday and Sundays have one menu BRUNCH, it is all ala carte. So we headed to Pastis for brunch, what a lovely setting, we were seated outside; the sun was out there was crispness in the air and the hussle and bussle of the meatpacking district. I had two eggs perfectly poached on top of creamy polenta topped with sautéed roasted peppers and prosciutto with vodka and OJ, got to get the juice in! The hubby started with steak and eggs and of course vodka and OJ. After chilling out we headed to our event…which was not worth it so not going to waste your time; let me just say it was a major disappointment.
Dinner was Sunday Super at Public, what a gem! I loved that place, so unique and food was amazing. 5 courses for $50.00 per person, the menu started with polenta crusted fried oyster in top on a toast point, could have eaten a dozen! Next came the smoky spicy tomato bisque, great again, then the squash flan topped with cauliflower salsa, I loved the crunch the salsa gave to flan perfect balance, then came the Prawns in a concord grape sauce, perfectly cooked and I thought the sauce would be too sweet and over power the gentle prawns, but it really enhanced them, then came the spice cake with brown butter caramel icing, again everything was perfectly balanced and the flavors were super! I highly suggest anyone to visit Public, Chef Farmerie has a winner there!
Monday before catching the place we hit Sammy’s Noodle Shop on 6th, what a find, the portions are huge, family style, luckily I seen some food come out before ordering and suggested that we share, thank goodness I did. We ordered the Pan fried Noodles with seafood (in a lobster sauce) and steamed pork and shrimp dim sum, the food came out quick, hot and very very good, all the seafood cooked perfectly ample amounts of scallops, shrimp, squid, and white fish all cooked perfectly, nothing over cooked…LOVE IT.
What a city, so much to eat, so little time! I wish I had more pictures to share, but I had just purchased the camera and did not know how to work it very well. There is always next year!
Even thought we did this trip in early October I wanted to post the Halloween goodies first… I hope you enjoy reading! Gee I hope my trainer doesn't see this, she might kick my butt even harder!
Thursday October 8th
After arriving Thursday we stored out bags and off to find a great little lunch spot and we did, called Noodle Bar a small little place, not a lot of sitting room, but we did not mind waiting. When we sat down we were given a regular menu and an insane lunch special menu, choice of a noodle, 2 small egg rolls and a salad for $7.95, I opted for the Pad Thai noodles with beef and the hubby opted for Fried Flounder over pan fried noodles, which was pretty spectacular, this fish was perfectly cooked. I love a good Pad Thai, but this was a great Pad Thai, some places have a tendency to go towards a heavy peanut butter flavor, not this one, it had that tad bit of sour note that I love in Pad Thai, so after 2 glasses of wine and one sake our bill with tip was $35.00!
That evening was the Chelsea After Dark event, we arrived an hour early and thank goodness we did, the line was long then, but after being there for 30 minutes it was down and around the block. 9.00 PM they opened the flood gates and let everyone in, the first booth was Sandra Lee (from the food Network) which everyone flocked to, so we by-pasted. Next stop Guy Fierie, when you first walked in the room it was like walking into a Rock N Roll Club, loud and loud again! There he was…Guy standing in the middle greeting selected people. As we walked past I was able to snap a couple pictures, then over to the bar, all they had was rum, I have one rule, rum makes me dumb, so we grabbed a couple of pulled pork sandwiched and off to the next area, which BTW the pulled pork sandwiches, I really have had better, I am not knocking Guy, but sorry Guy, I have had better, hell I’ve made better. There was a lot to see so off we went to check out the rest of the event.Now there was wine bars set everywhere, so we had no issues with finding wine nor did we have issues with finding food since every outlet had a food station. First stop, I have to give an awesome shout out to The Green Table, one of my favs, they had goat cheese and bacon tarts with a watermelon gazpacho, they had me at Goat Cheese!
On to The Lobster Place, they had some rocking fresh oysters, you could taste the natural brine, they were so fresh and so amazing, I got back in line for a second helping! As I stood in line for the oysters hubby stood in the for the lobster bisque and scallop and bacon chowder, which won me over. The base was not too thick and right amount of smoothness; the faint hint of bacon was the back note and did not over power the scallops, which were perfectly done and sweet. I could have bathed in that chowder. On to find some more wine and food, next stop was a great little sandy shop with mini classic Ruben’s. Next stop the Bowery Kitchen shop, which had some rockin’ wraps. As we walked alo
ng we enjoyed the rest of the stores, food, wine, music, decorations and excitement the evening was offering. Then all of a sudden who else do we hear yelling "CHOCOLATE"…Jacque Torres , the chocolate master himself, he handed me a chocolate laced with Cayenne pepper, how amazing that one tiny piece of chocolate was, you had the fant hit of heat right at the very end! He was fun!We walked that hall 3 or 4 times that evening and on last pass towards the end of the evening was the highlight of the evening maybe even the trip, who stood before us, but none other than Jeffery Stinegarden, who was super cool to talk to and to mention a little happy (you get my drift) And Chef Amanda Freitag… GO TEAM FREITAG….And yes Jeffery I mentioned to Bob Tuschman that you are NOT too hard on the chefs. What an amazing evening.
Friday October 9th
Friday was our free day, nothing planed and nothing booked for the Food and Wine Festival, so we headed out got a bagel with lox (breakfast of champions!) and off to the Rock N Roll Hall of Fame Annex, which was free admission that day to pay tribute to John Lennon’s birthday, he would have been 69 years old. The Hall of Fame itself was exceptionally done, wish I had pictures, but we were not allowed to take pictures, after walking through and listening to decades of great rock n roll, we came to the tribute of John Lennon, I have to say I did in fact shed a few tears in that room, an amazing man taken to soon. As Yoko said, “When he left that morning he was a man who had everything, he returned to me in a brown bag” his remains were never opened by Yoko and now are part of the Rock N Roll Annex, along with his blood splattered glasses. Yoko took the most disturbing picture, his glasses covered in blood splatter; the picture was later used as an awareness poster regarding hand guns in the US.
Enough I am starting to cry just rethinking it all. Rest in Peace John!
Off to lunch we go…where you ask, none other than Morimoto’s! We had the most incredible meal there, starting with a wasabi infused vodka, sake martini garnished with a cucumber – YUM! Then on to rock shrimp appetizer and a steamed scallop appetizer, we ordered two because we thought the portions were going to small, we thought wrong, but I am glad the shrimp was a big portion, it was so crispy on the outside with still leaving the shrimp sweet and tender on the inside and the sauce, there were 2 different sauces, and hell if I can remember them, but I could have sat there and ate that dish all day. The scallops were also perfection, sweet and fresh, we watched them shuck them fresh. They were simply prepared by steaming and placed on top of bok choy. Then we dug into 3 rolls, we ordered a soft shell crab roll, salmon skin roll and spicy yellowtail roll, which all were amazing, the salmon skin roll was done differently then what I am accustomed to but who cares, it was heaven, it was better than what I am accustomed to, it had this wonder light char flavor, we think the skin and some meat on the skin was grilled, but WOW it was wonderful and melted in my mouth. I also ordered sashimi Kobe beef and abalone. Let me start with Kobe, the fat was so well marbled that the minute it touched my tongue I could actually feel it melting away leaving a beef flavor that was so mild and yet so intense at the same time it was insane! Abalone has a tendency to be a bit chewy, however, this was tender and tasting it you could taste the ocean, so fresh, so good!
That evening we had reservations at Craft, a Tom Collico restaurant. Two amazing restaurants in one day, life is good! We started with cocktails at the bar, naturally and then after 15 minutes we were seated. The menus we were handed explained nothing how the food was prepared, if you wanted to know you had to ask. I loved the concept that all meals are served towards the middle of the table encouraging everyone to share. After reviewing the menu carefully I decided on the Crispy Bacon appetizer and the roasted Maine Lobster for a main and the corn and bacon risotto for a side. The bacon came out in 3 big blocks, first they were braised then quickly deep fried to get a nice crunch on the top and served with pickled watermelon rind, my only complaint would be not enough rind, the pickled rind was superb and balanced well against the fat of the bacon, as I took my first bite my tasted buds stood on end, the bacon fat just melted away leaving this crunch from the crackling I just wanted to scream ….”bring me 4 more orders please”. Then on to the roasted lobster, it was beautiful. Can a dish be beautiful? Yes, it can, it was a whole sweet Maine lobster, removed from the shell and roasted (thank you, no mess) and no ordinary butter here, no way, I got “lobster butter” it was much lighter than regular butter and so much more flavor, like a light lobster bisque butter. Then on to the risotto, which turned out to be the highlight of the meal, it surpassed the lobster and I am a lobster girl! It was beyond belief, it had the perfect sweet flavor of the corn and smokiness of the bacon, creamy without being grossly full of cream it was not thick at all, it was perfect, you could taste the crispness of the corn and pared with the bacon, a match made in heaven, even garnished with a strip of bacon, I would have to say it is the BEST risotto I have ever had.
The hubby ordered, chanterelles with peaky toe crab served with a poached egg, it was served in a cream sauce which I thought it overpowered the crab, as my husband pierced the egg to allow the yolk to run, we both noticed the white of the egg was still really runny, and if there is one thing Chef Chillico is stern about is eggs have to be cooked, he would have been upset over that egg. For his main he ordered the Wild Salmon, the reason he ordered the Salmon was the wild caught factor and he said he tasted a major difference between farmed and wild, I took his word on it because he would not share. His side was the garlic risotto, well we almost got into to a heated debate over which risotto was better, the corn and bacon or the garlic, the garlic was just as superior same concept, rich and creamy full of garlic flavor, but like I told him anything with bacon is better!
I was told when you go to Craft you must try the donuts, well I am not one for sweets, I would rather have a cheese plate than sweets, well I had the donuts because I gave a promise I would. I am so glad I gave that promise, hubby and I shared the spiced donuts with a chocolate sauce and a pear sauce (I think it was pear) I have never tasted donuts so light and airy, those donuts are cloud 9! Oh and when you are leaving Craft they had you a little to go bag with a muffin in it, ours was pumpkin, so moist, so tasty, so smart…You went to bed wondering what that muffin was going to taste like and you woke up thinking of Craft and that darn muffin!
Saturday October 10th
Lunch was so New York! Pizza at The Original Famous Ray’s on 8th and Broadway, now this is the way pizza is suppose to be done. Sausage and pepperoni with mushrooms, the grease sliding down my hand as I folded it and devoured it!
Off to Tour de Beef, what is that you ask? Well it was a tour of the largest and oldest meat distributor in NY, DeBraggas, where they explained in great detail the difference in dry aging and wet aging. Mond you we were standing in the cooler with over a million dollars worth of dry aged beef and they dry age steaks for almost top restaurant in the city. So just in case you ever come across dry age steaks you want to purchase one, just remember no less than 28 days and no more than 45 days aged, but also remember they are more expensive, no bargains here. But oh so well worth it.
Dinner was an enjoyable find, we were an hour early for the Mario Batali Times Talk Event, so we found a great little place right next-door called MONTENAPO (250 West 41st St.) being a bit hungry we decided on 2 appetizers, seared scallops topped with shaved truffles and a cheese plate. I will eat anything with truffles! Perfectly seared scallops, served on top of sunchoke puree and topped with shaved black truffles…let me see if I can explain this, you first get this earthy note from the truffle and for some reason I think it is going to overpower the buttery, sweet subtleness of the scallop, then you get this creamy sunchoke puree that again takes off the charts due to sunchoke back notes like celery, nut and potato. Now on to the cheese plate, yes, a simple cheese plate was that good, the presentation was just classy and the cheeses were divine, served with topping like caramelized onions, honey and marmalade! So as we left to attend the event they said “hope to see you soon” my husband turned and said “sooner than you think”.Right after the event we went right back and had dinner! I started with a marinated thick slice of eggplant that had this smooth goat cheese mouse on top and taffiasche olives if you are an eggplant lover like me you need this dish, at first I thought the marinade was too much then I had a bite with the mouse, well that is when it all came together, the tartness of the mouse balanced the marinade, then on to the mixed mushroom fettuccini, if you love mushrooms this is the pasta for you, not creamy at all, which I love, you could taste each mushroom, the meatiness of the portobella, smokiness of the shitake, mild almost sweetness of the oyster, the earthliness (almost truffle like) of the morels and the richness and meatiness of the porcini all tossed in a veal reduction and topped with parmesan cheese. I was in mushroom heaven! Then the husband orders a really nice salad of arugula, radicchio, trevisana, endive topped with parmesan cheese, tossed in a balsamic vinaigrette, yummy and his main course…slow roasted GOAT, I took his word that is was amazing as he claimed it was, it was falling off the bone so it had to be super tender. This place was truly a find!
Sunday October 11th
Off to Russ and Daughters for a bagel and lox for the hubby and a bagel with a schemer of caviar cream cheese – that was super good! A New York Icon!
Well after walking off our bagels and it time to make our way to the final and last event we were going to the Cheese and Olive Oil tasting at Fig and Olive, we headed towards the meatpacking district to grab some brunch, I love NY style of brunch, there is no buffet, going and eating as much as possibly can in one sitting. It is more of an event, restaurants there on Saturday and Sundays have one menu BRUNCH, it is all ala carte. So we headed to Pastis for brunch, what a lovely setting, we were seated outside; the sun was out there was crispness in the air and the hussle and bussle of the meatpacking district. I had two eggs perfectly poached on top of creamy polenta topped with sautéed roasted peppers and prosciutto with vodka and OJ, got to get the juice in! The hubby started with steak and eggs and of course vodka and OJ. After chilling out we headed to our event…which was not worth it so not going to waste your time; let me just say it was a major disappointment.
Dinner was Sunday Super at Public, what a gem! I loved that place, so unique and food was amazing. 5 courses for $50.00 per person, the menu started with polenta crusted fried oyster in top on a toast point, could have eaten a dozen! Next came the smoky spicy tomato bisque, great again, then the squash flan topped with cauliflower salsa, I loved the crunch the salsa gave to flan perfect balance, then came the Prawns in a concord grape sauce, perfectly cooked and I thought the sauce would be too sweet and over power the gentle prawns, but it really enhanced them, then came the spice cake with brown butter caramel icing, again everything was perfectly balanced and the flavors were super! I highly suggest anyone to visit Public, Chef Farmerie has a winner there!
Monday before catching the place we hit Sammy’s Noodle Shop on 6th, what a find, the portions are huge, family style, luckily I seen some food come out before ordering and suggested that we share, thank goodness I did. We ordered the Pan fried Noodles with seafood (in a lobster sauce) and steamed pork and shrimp dim sum, the food came out quick, hot and very very good, all the seafood cooked perfectly ample amounts of scallops, shrimp, squid, and white fish all cooked perfectly, nothing over cooked…LOVE IT.
What a city, so much to eat, so little time! I wish I had more pictures to share, but I had just purchased the camera and did not know how to work it very well. There is always next year!
Thursday, October 15, 2009
Double, Double, Toil and Trouble; Fire Burn and Cauldron Bubble
According to the calendar, October marks the beginning of autumn, which means the cooler weather is right around the corner…really I promise. Even though we love summer…ah the boating, swimming, pool parties and beachy weather, but what is not to love about the fall…the underappreciated season. The weather is cooler but yet not cold…it’s wonderful to sit outside and enjoy a morning sipping coffee watching the sun come up an the air has the right bit of nip in it…you sip you coffee and smile, then you realize summer is over and the Holiday season is right around the corner.
And the first holiday to kick off the season…Halloween. As a child I loved Halloween. My mother made the best costumes. One year she drew the Queen of hearts on cardboard and I went as the Queen of hearts, another she made the best angle costume (I know, so not like me) the kids kept stepping on the costume so by the end of the night I ended up as the mad scientist (more my style!). I forgot this one, but my mother told me about one year she dressed me as a bunny, by using my pink jammies, making a tail by gluing cotton balls together and on the backside of my jimmies, using coat hangers covered in pink felt to make the ears and drew whiskers on my cheeks. Well, I guess that is enough of me humiliating myself...you may stop laughing.
You know if there is one thing that signifies Halloween, its Candy and Carmel Apples and I do miss is making candied apples with my mom. I still have a scar on my foot from making candied apples one year. I got all excited because the candy was ready to dip the apples and in all my excitement I ran smack into the backside of my mother …yep, you guessed it, hot candy down our legs. Now, I would much rather throw a chilling dinner party. Start the evening with Bloody Mary Martinis, paired with roasted garlic pate, served with a peppery crostini and drizzled with a great olive oil, continue a big bowl of Bermuda (Witches) Seafood Stew, and some killer popcorn that is topped with parmesan cheese, garlic powder, salt and a t ourch of hot crush red peppers…yeah, that sounds good and that is what I will be serving Halloween night; with a classic movie like “Carrie”…really what could be better…. Now that is more my Halloween.
Keep the vampires away Roasted Garlic Crostini's
Take 8 bulbs of garlic and cut a bit off of the top to expose the top of the garlic bulbs
sprinkle with saltand pepper then drizzle olive oil all over, now wrap losely in foil and bake for 30-35 minutes at 350. Check for tenderness by inserting a knife, if it inserts easly, then it is done, be carefull not to overcook or th garlic will turn bitter. Once done remoce and allow to cool, once cooled squeeze the falic out and mash a bit in a bowl with a tsp more olive oil, spread on top of homemade or store bought crostinis.
Bloody Mary Martini
2 oz vodka
4 oz tomato juice (or clamato)
1 tsp horseradish
Cracked black pepper
Whatsthisheresauce sauce
Celery salt – around the rim of the glass...
Fill the shaker with crushed ice, pour the vodka and tomato juice, horseradish, pepper, w-sauce and shake, shake, shake…like you just don’t care Take martini glass the rub a lemon on the rim, now dip into celery salt and shake off excess, pour Bloody Mary mix in a really big martini glass, garnish with a celery stick or gourmet it up and garnish with a nice plump poached shrimp that has been marinating in one of Bermuda Pepper Jams famous pepper
Warm Spiced Wine
1 cup sugar
4 cups water
spiral peel of lemon
18 whole cloves
2 750 ml red dinner wine
2 cinnamon sticks
Dissolve sugar in water in large saucepan. Add slices of lemon peel, cloves and cinnamon. Boil (toil and trouble) 15 minutes; then strain out peel and spices. Add wine and heat gently. Do not boil. Serve in stemmed mug. (Makes 20 servings).
Something to dine on...
Bermuda (Witches) Seafood Stew
1 large onion, rough chopped
3 stalks of celery, rough chopped
1 24 oz can of whole tomatoes (drained, but save juice from can)
1 package of turkey kielbasa sausage (reserve half or later use)
3 cloves of garlic, peeled
2 tbsp oregano
Salt and pepper to taste
Place the above items in a food processor and pulse until somewhat smooth, you do not want big chunks. Place mixture in a deep large skillet or Dutch oven, cook mixture over med high heat and cook for about 10 – 12 minutes, and now add the reserved tomato juice
1 Cup White Wine
1 ½ C Fish Stock
2 lbs of calico clams (frozen works you can get at Miles)
1 lb of mussels (frozen works …yep at Miles)
1 lb of cleaned shrimp
1 lb firm white fish (we used a local Bermuda trigger fish)
Rockfish or halibut will do
Dice the reserved Sausage
Add the wine and fish stock, cook for another 12 minutes over med to high heat, now add the clams and mussels, after about 7 minutes check to see of they are open, if so, now add the fish, just place in and place lid on for another 5 minutes, add Shrimp and sausage, place lid back on for an estimated 7/8 minutes, if shrimp are done you are good to go. Serve with a big crusty hunk of Garlic Bread. What even better is making the day before and re-heating the flavors intensify over night!
DID YOU KNOW?
Halloween is the oldest celebrations of the world dating back over 2000 years. The Celts celebrated their New Year on November 1; this day marked the end of summer and the harvest and the start of the “season of darkness and cold” this time of year was often associated with human death.
It was believed that the night before the New Year, the boundary between the worlds of the living and the dead were at the weakest point and the spirits were most likely to be seen on earth. On October 31, Samhain was celebrated, when it was believed that the ghosts of the dead returned to earth. Bonfires were built on this day to frighten the spirits away; costumes where donned as the feasted and danced around the fires.
Some Freighting Facts
Halloween is one the oldest celebrations in the world
Halloween is correctly spelt Hallwe’en
In Mexico they celebrate El Dia de los Muertos or the Day of the Dead
Pumpkin comes from the same family of the cucumber
The colors of orange and black are associated by the orange is the color of the harvest and black is the color of the dead
99% of the pumpkins sold are used as Jack O Lanterns at Halloween
The biggest pumpkin in the WORLD weighed in at a whopping 1,446 lbs.
Ringing a bell scares away spirits away
If you see a spider on Halloween, it could be the spirit of a dead loved one who is watching over you…makes you want to look at spiders differently now, doesn’t it.
To meet a witch, put your clothes on inside out and walk backwards on Halloween night
Trick or Treat Safety Tips
Wear Bright and reflective clothes
Make sure shoes fit well and costumes are short enough to prevent tripping
Masks can block or limit eye sight, try using face make up - of course make sure it is safe to put on the face
Carry a flash light
If a costume comes with a cane or sword, make sure it is not to sharp; it could cause your child to hurt themselves or someone else
If trick or treating in an unfamiliar neighborhood, check the candy before letting your child have any to munch on
Never enter a stranger’s house or car for that matter
Do not forget your cell phone; you never know when you may need to make an emergency call
Only go to homes where the porch light is on
Really cool, fun and easy costume ideas….
My personal favorite: Dress in normal clothes and carry a sign that says “Nudist on Strike” …I hear you laughing!
Grandma got ran over by a reindeer – Dress up as on old lady, grey wig and all, paint hoof prints on your back
Jack and Jill Fell down the Hill – On two shirts write JACK the other Jill…Jack can wear a broken crown and blood dripping from his head. Jill needs lots of bruises, broken limb or two, bloody lip...both carry pails of water
Tickled Pink – Dress all in PINK and carry a feather
Melted Snowman – Dress normal, drench yourself in water and carry two sticks, carrot and top hat (optional)
Iron Chef – Dress as a chef and carry a steam iron
Highway to hell – Dress in all black, yellow strips up your legs, body and arms. Hang a highway sign around your neck and devil horns on your head
Goldfinger – Paint one finger gold…Dressing as James Bond is entirely up to you!
Great Classic Halloween Movies
Any “Halloween” Michael Myers Movie
Silence of the Lambs
Carrie
Devils Rejects or anything by Rob Zombie
People under the stairs
The Blob
The Birds
Night of the Living Dead…1968
Bram Stokers Dracula...Any Vampire movie for that matter
Dawn of the dead
Hill has Eyes
Texas Chainsaw massacre
And how could I not forget any Friday the 13th movie
And my all time favorite horror movie and legend …FREDDY!
Freddy Krueger's – Nightmare of Elm street series, yes I do have every single film
And the Cult Classic …Rock Horror Picture Show
Have a fun and safe Halloween!
But again, do it with class, style, the gourmet way!
And the first holiday to kick off the season…Halloween. As a child I loved Halloween. My mother made the best costumes. One year she drew the Queen of hearts on cardboard and I went as the Queen of hearts, another she made the best angle costume (I know, so not like me) the kids kept stepping on the costume so by the end of the night I ended up as the mad scientist (more my style!). I forgot this one, but my mother told me about one year she dressed me as a bunny, by using my pink jammies, making a tail by gluing cotton balls together and on the backside of my jimmies, using coat hangers covered in pink felt to make the ears and drew whiskers on my cheeks. Well, I guess that is enough of me humiliating myself...you may stop laughing.
You know if there is one thing that signifies Halloween, its Candy and Carmel Apples and I do miss is making candied apples with my mom. I still have a scar on my foot from making candied apples one year. I got all excited because the candy was ready to dip the apples and in all my excitement I ran smack into the backside of my mother …yep, you guessed it, hot candy down our legs. Now, I would much rather throw a chilling dinner party. Start the evening with Bloody Mary Martinis, paired with roasted garlic pate, served with a peppery crostini and drizzled with a great olive oil, continue a big bowl of Bermuda (Witches) Seafood Stew, and some killer popcorn that is topped with parmesan cheese, garlic powder, salt and a t ourch of hot crush red peppers…yeah, that sounds good and that is what I will be serving Halloween night; with a classic movie like “Carrie”…really what could be better…. Now that is more my Halloween.
Keep the vampires away Roasted Garlic Crostini's
Take 8 bulbs of garlic and cut a bit off of the top to expose the top of the garlic bulbs
sprinkle with saltand pepper then drizzle olive oil all over, now wrap losely in foil and bake for 30-35 minutes at 350. Check for tenderness by inserting a knife, if it inserts easly, then it is done, be carefull not to overcook or th garlic will turn bitter. Once done remoce and allow to cool, once cooled squeeze the falic out and mash a bit in a bowl with a tsp more olive oil, spread on top of homemade or store bought crostinis.
Bloody Mary Martini
2 oz vodka
4 oz tomato juice (or clamato)
1 tsp horseradish
Cracked black pepper
Whatsthisheresauce sauce
Celery salt – around the rim of the glass...
Fill the shaker with crushed ice, pour the vodka and tomato juice, horseradish, pepper, w-sauce and shake, shake, shake…like you just don’t care Take martini glass the rub a lemon on the rim, now dip into celery salt and shake off excess, pour Bloody Mary mix in a really big martini glass, garnish with a celery stick or gourmet it up and garnish with a nice plump poached shrimp that has been marinating in one of Bermuda Pepper Jams famous pepper
Warm Spiced Wine
1 cup sugar
4 cups water
spiral peel of lemon
18 whole cloves
2 750 ml red dinner wine
2 cinnamon sticks
Dissolve sugar in water in large saucepan. Add slices of lemon peel, cloves and cinnamon. Boil (toil and trouble) 15 minutes; then strain out peel and spices. Add wine and heat gently. Do not boil. Serve in stemmed mug. (Makes 20 servings).
Something to dine on...
Bermuda (Witches) Seafood Stew
1 large onion, rough chopped
3 stalks of celery, rough chopped
1 24 oz can of whole tomatoes (drained, but save juice from can)
1 package of turkey kielbasa sausage (reserve half or later use)
3 cloves of garlic, peeled
2 tbsp oregano
Salt and pepper to taste
Place the above items in a food processor and pulse until somewhat smooth, you do not want big chunks. Place mixture in a deep large skillet or Dutch oven, cook mixture over med high heat and cook for about 10 – 12 minutes, and now add the reserved tomato juice
1 Cup White Wine
1 ½ C Fish Stock
2 lbs of calico clams (frozen works you can get at Miles)
1 lb of mussels (frozen works …yep at Miles)
1 lb of cleaned shrimp
1 lb firm white fish (we used a local Bermuda trigger fish)
Rockfish or halibut will do
Dice the reserved Sausage
Add the wine and fish stock, cook for another 12 minutes over med to high heat, now add the clams and mussels, after about 7 minutes check to see of they are open, if so, now add the fish, just place in and place lid on for another 5 minutes, add Shrimp and sausage, place lid back on for an estimated 7/8 minutes, if shrimp are done you are good to go. Serve with a big crusty hunk of Garlic Bread. What even better is making the day before and re-heating the flavors intensify over night!
DID YOU KNOW?
Halloween is the oldest celebrations of the world dating back over 2000 years. The Celts celebrated their New Year on November 1; this day marked the end of summer and the harvest and the start of the “season of darkness and cold” this time of year was often associated with human death.
It was believed that the night before the New Year, the boundary between the worlds of the living and the dead were at the weakest point and the spirits were most likely to be seen on earth. On October 31, Samhain was celebrated, when it was believed that the ghosts of the dead returned to earth. Bonfires were built on this day to frighten the spirits away; costumes where donned as the feasted and danced around the fires.
Some Freighting Facts
Halloween is one the oldest celebrations in the world
Halloween is correctly spelt Hallwe’en
In Mexico they celebrate El Dia de los Muertos or the Day of the Dead
Pumpkin comes from the same family of the cucumber
The colors of orange and black are associated by the orange is the color of the harvest and black is the color of the dead
99% of the pumpkins sold are used as Jack O Lanterns at Halloween
The biggest pumpkin in the WORLD weighed in at a whopping 1,446 lbs.
Ringing a bell scares away spirits away
If you see a spider on Halloween, it could be the spirit of a dead loved one who is watching over you…makes you want to look at spiders differently now, doesn’t it.
To meet a witch, put your clothes on inside out and walk backwards on Halloween night
Trick or Treat Safety Tips
Wear Bright and reflective clothes
Make sure shoes fit well and costumes are short enough to prevent tripping
Masks can block or limit eye sight, try using face make up - of course make sure it is safe to put on the face
Carry a flash light
If a costume comes with a cane or sword, make sure it is not to sharp; it could cause your child to hurt themselves or someone else
If trick or treating in an unfamiliar neighborhood, check the candy before letting your child have any to munch on
Never enter a stranger’s house or car for that matter
Do not forget your cell phone; you never know when you may need to make an emergency call
Only go to homes where the porch light is on
Really cool, fun and easy costume ideas….
My personal favorite: Dress in normal clothes and carry a sign that says “Nudist on Strike” …I hear you laughing!
Grandma got ran over by a reindeer – Dress up as on old lady, grey wig and all, paint hoof prints on your back
Jack and Jill Fell down the Hill – On two shirts write JACK the other Jill…Jack can wear a broken crown and blood dripping from his head. Jill needs lots of bruises, broken limb or two, bloody lip...both carry pails of water
Tickled Pink – Dress all in PINK and carry a feather
Melted Snowman – Dress normal, drench yourself in water and carry two sticks, carrot and top hat (optional)
Iron Chef – Dress as a chef and carry a steam iron
Highway to hell – Dress in all black, yellow strips up your legs, body and arms. Hang a highway sign around your neck and devil horns on your head
Goldfinger – Paint one finger gold…Dressing as James Bond is entirely up to you!
Great Classic Halloween Movies
Any “Halloween” Michael Myers Movie
Silence of the Lambs
Carrie
Devils Rejects or anything by Rob Zombie
People under the stairs
The Blob
The Birds
Night of the Living Dead…1968
Bram Stokers Dracula...Any Vampire movie for that matter
Dawn of the dead
Hill has Eyes
Texas Chainsaw massacre
And how could I not forget any Friday the 13th movie
And my all time favorite horror movie and legend …FREDDY!
Freddy Krueger's – Nightmare of Elm street series, yes I do have every single film
And the Cult Classic …Rock Horror Picture Show
Have a fun and safe Halloween!
But again, do it with class, style, the gourmet way!
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