My Yummy Local Life











{March 30, 2014}   Bread and Wine 12

Savory French Toast (with wine orange juice spritzer)

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Savory French Toast

(adapted from Indian French Toast in Indian in 6)

Ingredients:

Sourdough Bread, 3 slices

Eggs, 3

Greens, 2-3 leaves, chopped

garlic, 1 clove, minced

spices, to taste (I used all spice, cumin, red pepper flakes,a squirt of siracha and salt)

siracha sauce and ketchup, to taste, for garnish

How to:

Mix together the eggs, spices, greens and garlic.  Soak the bread in the egg mixture on both sides.  Cook in a skillet over medium heat until both sides are browned (about 2-3 minutes per side). Remove toast, cooke up the eggs into scrambled eggs. Serve immediately with eggs on top of the toast.  I like ketchup on the side too.

Tasting notes:

Lisa- This was a refrigerator leftovers recipe.  I needed to use up some bread and greens.  I also had a splash of white wine and some seltzer water left, so I combined those with some orange juice. Gary was out of town, so as my mother taught me, it was time for “breakfast for dinner”, but I needed to use the greens, so savory french toast seemed like a better idea than sweet.  This is one of my go to “I don’t really want to cook but Gary is gone so I have to” recipes.  Tasty, quick and simple.

 

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

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{March 23, 2014}   Bread and Wine 11

Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

Guinness French Onion Soup (adapted from Guinness French Onion and AB’s French Onion recipes)

Ingredients

onions,4 sliced (we used mostly red onions)

garlic, 5 cloves, minced

bacon fat (or oil of your choice)

stock, 6-7 cups (we used meat bone broth)

Guinness, 2-3 (or 4 or 5) bottles (one in the soup, the rest for drinking)

Bread, thick cut slices (we used homemade ciabatta made with sourdough starter)

Irish cheddar cheese, 1-2 cups, shredded

How to

Add a tablespoon or two of bacon fat (or other oil) to a dutch oven pot.  Once it has melted, add in the onions.  Cook until the onions are only about 2 cups in volume (this takes about 45 minutes and a small amount of patience, but it is worth it).  Add in the garlic sometime during this cooking down process.  Deglaze the pan with some water and the Guinness.  Drink a Guinness while you are waiting for the onions to be all the way cooked down and caramelized and delicious looking. (Actually, drink two. This bit takes a while.) Once you’ve aded the beer and deglazed, go ahead and add the stock (and any seasoning that you want).  Bring this to a boil and let all the flavors come together. When the soup tastes ready, dish into oven safe bowls. Turn on your broiler. Add a couple slices of bread to the top of the bowls.  Put the cheese on top of the bread. Set under the broiler until the cheese gets bubbly and delicious (2-4 minutes- WATCH it, or it will burn). Serve with another Guinness and enjoy.

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Tasting notes:

Lisa: The beer flavor was distinct in the soup, but not overwhelming. I think the sourdough bread balanced nicely with the flavors of the soup, and of course Irish cheddar brought the whole dish together.

Gary: It’s a good thing Guinness is a low alcohol beer. From start to finish I counted 5 bottles in my recycling bin. The roasty toasty malty flavor of the beer paired beautifully with the roasty toasty malty flavor of the cooked onions. For the record, Lisa drank none of the Guinness.

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)



{March 16, 2014}   Bread and Wine 10

Baby back ribs with Salad (with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

Well, I’m a slacker and did not post anything last week- so sorry about that.

Baby Back Ribs on the Grill (included a sauce made from: BBQ sauce, soy sauce, apple cider vinegar, brown sugar, maple syrup, garlic, salt and pepper)- Par cooked for about an hour and a half in the oven, then finished up on the grill.

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Salad: Spinach/greens, sweetened nuts, blue cheeses, blackberries, raspberry vinaigrette.

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Side: Roasted Potatoes (not pictured), par cooked in the microwave then roasted in the oven.

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Tasting notes:

Lisa: Everything was delicious, and I wanted to keep eating even after I felt full.  The wine was delicious (and definitely NOT the same as what was in the mystery shiner).  Thanks to Lindsey for having us over for dinner and providing the ingredients for the meal.

Gary: The Tarantula Hawk Zin was a little harsh at first but opened up nicely after a little accelerated aeration. Pour a glass or two, put the cork back in as deep as you can, then shake the bottle for a few seconds. Alternatively, you could just decant the bottle. Lisa had never seen me do this before, which explained the “what the hell are you doing?” look on her face.

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (with Bronx Cocktail)

10: Baby back ribs with Salad (with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)



{March 2, 2014}   Bread and Wine 9

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Quiche Lorraine (with Bronx Cocktail)

I made this recipe by myself while Gary was out of town working; therefore the recipe is exactly as is on the website where I found it. Behold: Quiche Lorraine.

Also, the cocktail was exactly as I found it online, because I really know nothing about these things, but I knew I had orange juice and gin and this is what I found that you can make. Turns out the Bronx cocktail is pretty dang tasty.

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Tasting Notes:

Lisa: Well, Gary was out of town for work, and so I decided I would do a pairing all by myself.  When I was a kid, my mom always made breakfast for dinner when my dad was gone on business trips, so I guess this was a little nostalgic  Anyways, the quiche was tasty, loaded with mushrooms, veggies and cheese.  It went very nicely with the orange juice based cocktail (I mean OJ is breakfast right); and I had some strawberries with it because it was the first week I found California strawberries in the store on sale this year, and they are basically my favorite food ever.  I shared the rest of the quiche when Gary came home.  I did not share the strawberries 🙂

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (with Bronx Cocktail)



{March 1, 2014}   First Day- March 2014

So I am used to seeing my friend Jessica’s “first day” posts every month, and I thought I’d give it a shot this month (and hopefully in the months to follow as well since it seems like a fun way to mark time)20140301-204603.jpg

Worked on some books I have been reading.

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Gary had coffee and caught up on some reading as well. Such is a typical Saturday morning.20140301-204627.jpg

Worked for about an hour around lunch time.20140301-204635.jpg

Saw an awesome cloud rainbow. (This is the first time we’ve had rain at all in 2014.)20140301-204645.jpg

Had coffee and a lovelt chat with Kristy. And bought a couple of new to me books to add to the reading list. 20140301-204658.jpg

Went to Page Springs to taste through some new tastiness and get a snack dinner.

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After we got home, had a lovely chat with Amanda and Carolyn over FaceTime (oops no picture).

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Wrote this and tomorrows blog post and FINALLY finished reading Donald Miller’s Blue Like Jazz.

 



et cetera