Let’s get Serious
While shopping for KC’s double boiler (hehehe….) I happened upon some new linens….. Time to get back to cooking some of Mimi’s recipes and setting a beautiful table.
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live willing to try new things
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Perspective… looking through someone else’s eyes
Total silliness. At the end of the evening we started chatting about eyeglasses. And here we are rocking someone else’s glasses. It was good for a giggle while sitting around the island chatting.
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Brandy Alexander
1 1/2 oz brandy
1 oz dark creme de cacao
1 oz half-and-half
1/4 tsp grated nutmeg
In a shaker half-filled with ice cubes, combine the brandy, creme de cacao, and half-and-half. Shake well. Strain into a cocktail glass and garnish with the nutmeg.
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Brandy Alexander
It was the fall season of my senior year in college during Parent’s weekend that sealed my love for Brandy Alexanders. My Dad always made the BEST (sorry PD… yours was good – even great by many standards). Dad made his with ice cream. Small wonder as ice cream is to my Dad as air is to most people. It always made me feel grown up and not so grown up at the same time…. a glorified adult milk shake served in a fancy glass. So every once in awhile, I was “allowed” to have a wee bit.
And so it was on that Parent’s weekend, that my Dad, sat, with his blender and tub of ice cream – in my dorm room – making Brandy Alexanders for me and all my friends. They were perfect, right down to the glass.
PD, I can’t thank you enough for remembering this small detail and adding it to my surprise night. Not only did you recreate and renew something special for me… but it meant a lot to my Dad when I shared it with him…. xoxo
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Meatloaf…..
A busy couple of weeks and the end of summer…. Next week look for a return to the PM tradition of tackling a few of her recipes with this menu….
Ketchup glazed meatloaf (it will be ok PD, I promise)
Mashed potatoes – everyone’s favorite
Skillet Zucchini
And lastly… Apple Crisp… a classic “Shirley recipe” in honor of her birthday 8.26. CORRECTION – this came from the Betty Crocker Boys and Girls cookbook and is therefore attributable to….. ME! But let’s give it to Shirley anyway since a). Its her Birthday and b). she shared the real story.
So stay tuned as the “classics” revisited reappears next week right here… (an honorarium for my two broadcasters… PD and PC)
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Cake
- Room-temperature butter and flour for preparing pan
- 2/3 cup flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/3 cup vegetable oil, hazelnut oil, or walnut oil
- 2 eggs
- 1 cup chopped walnuts
- 1/2 cup chopped, drained pineapple
- 1 cup finely grated carrot (from about 1 large carrot)
Cream Cheese Frosting
- One 8-ounce package cream cheese
- 6 tablespoons butter
- 1 teaspoon vanilla extract
- 1 3/4 cups confectioners’ sugar
Preheat the oven to 350°F. Butter a 9-by-5-inch or 4 1/2-by-8 1/2-inch loaf pan. Coat the pan with flour, tapping out the excess. In a bowl, whisk together the flour, granulated sugar, baking soda, baking powder, spices, and salt, and then sift them into a second bowl to make sure the spices are well combined. In a small bowl, whisk together the oil and eggs until blended, and then stir the egg mixture into the flour with a rubber spatula. Fold in the walnuts, pineapple, and grated carrot. Transfer the batter to the prepared pan and smooth the top with an offset spatula.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool until easy to handle, and turn out onto a cake rack.
While the cake is cooling, make the frosting. In a bowl, combine the cream cheese, butter, vanilla, and confectioners’ sugar. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed until well combined and fluffy, about 10 minutes or until smooth. Spread the frosting on the top of the loaf.
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Wifi….
It seems only appropriate that there be a photo of SW’s cap with a tripod. It’s fun having a hobby to share with good friends… With SW – it’s photography. He has taught me so much and the fact that I can accomplish a weekly photo journal is a testament to his encouragement and mentorship. Thanks SW. In no small way, there is a thread of all you have taught me in each of these postings.
So, SW joined us from the Coffee Bean in Singapore. Poor connection and bad timing. The important thing is that we did connect and had a chance to visit.
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Grilled Steak & Arugula Salad w/Shave Parmesan
One 1 1/2” NY Strip Steak per person
Pre Washed Baby Arugula
Fresh Rosemary
Garlic Cloves
Lemons
Olive Oil
Coarse Salt & Fresh Ground Black Pepper
Thinly Shaved ParmesanHeat olive oil in pan over med heat, add whole peeled cloves of garlic and sprigs of fresh rosemary and cook until browned. You are just wanting to infuse the oil, the garlic and rosemary will be discarded. Once you are finished browning, let oil cool to room temp and discard garlic and rosemary. Usually for two steaks I use 4 or 5 cloves and at least 4 sprigs of rosemary.
Whisk together some of the infused oil with minced fresh garlic, chopped fresh rosemary(leaves only) salt and pepper to taste. Rub this over steaks and marinate at least 2 hours and up to 24.
Pre heat grill to Med High. Scrape any excess marinade off steaks and bring to room temp. Grill 2 to 3 mins per side for med rare. Transfer steaks to cutting board and let stand for 5 mins.
Whisk together remaining infused olive oil with fresh squeezed lemon juice salt and fresh ground pepper. Put Arugula in wooden salad bowl and toss with vinaigrette. Be sure a dress greens lightly.
Cut steaks at a 45 degree angle across the grain into about 8 strips per steak.
Divide salad greens among serving plates, top with shaved parmesan. Arrange the steak slices over top the salad. Add more fresh ground pepper
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These are a few of my favorite things
So, let’s tally….
Champagne, almonds, cheese, red wine, steak and arugula salad, carrot cake and brandy alexanders – good food, great company and I completely relaxed.
I was surprised. Truth be told, I was more touched than anything. It was such a kindness and so beyond thoughtful. I am overwhelmed by how fortunate I am.
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Mon, Aug 20, 2012 12:55 pm Hi PD This is definitely one of her favorite dishes and pretty simple to make. CF responding to PD and the PM team regarding dinner…….
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