Friday, February 4, 2011
Don’t you just love Fridays? The end of the work week portrays a feeling of celebration and glee, knowing that I will sleep in past 6 a.m. and the next two and a half days are mine to own. Tomorrow afternoon I’ve set myself up for a day of glamour – a hair appointment followed by a manicure. You know who loves a day of “it’s all about me”? Yours truly!
This week was filled with entertaining, keeping me busy in the kitchen. The result of having guests over is that my new year’s resolution to write three new posts a week has been accomplished! Previously I reported on Tuesday’s ginger-lime beef stir-fry. So today’s post highlights a great pasta dish I made Wednesday night.
Me: So, I have tomatoes, basil, garlic and white wine. Is that it?
Mom: Well, then I add some chicken broth in there.
Me: OK. How much chicken broth?
Mom: Oh I don’t know. Maybe ½ a cup to 1 cup?
Me: So I cook down the tomatoes and then add everything else?
Mom: Oh wait. There’s garlic too. I add garlic to the tomatoes and olive oil in the beginning.
Me: Is the garlic whole? Minced? Chopped?
This recipe has quickly become my go to favorite when I want to cook to impress without putting in a whole lot of effort. It’s always a hit.
Today's beat is Everlasting Light by The Black Keys. This song gives me a good attitude going into the weekend. I hope it does the same for you!
White wine and tomato sauce:
½ Cup of any white wine
1 Cup of chicken broth
2 pints of cherry tomatoes
2-3 cloves finely chopped garlic
2-3 sprigs of basil, finely cut
Heat olive oil in a large sauce pan. Add 2 pints of cherry tomatoes (whole) and the garlic to the pan. Sauté the tomatoes and garlic until the tomatoes have dwindled down into mush. Then add the chicken broth, white wine and basil. Add salt and pepper to taste. Bring the sauce to a light simmer until it’s heated and ready. When you’re ready to add your pasta, don’t drain the pasta. Transfer the pasta directly from the boiling water into the sauce pan. This helps the pasta and sauce stick/mix together. Top with shredded Parmesan cheese.
Tuesday, February 1, 2011
I'm not certain why I'm always compelled to try a new recipe, for the very first time, the day I'm having guests over. Is it the thrill of the unknown? The excitement of producing a crowd pleasing dish mixed with prayers and crossed fingers that it doesn't go terribly wrong? What ever the reason, tonight was an A+ for new recipe success.
As I've mentioned in previous posts, my friend, Shelby, and I get together about every month for our routine Harry Potter movie nights. There are three staples to a Harry Potter movie night at my house: the movie, the wine, and the cupcakes. It's always a fun occasion.We enjoy the time spent making dinner in the kitchen and catching up over a bottle of wine while Harry Potter plays in the background.
Around 10 p.m., after Shelby left, I stared at the pile of dirty dished in my sink. My kitchen now smells like a Chinese restaurant. And yet I'm completely content with going to bed and dealing with the mess tomorrow.
For a beat to accompany this spicy citrus entree, I chose Frou Frou's "Let Go".
Ginger-lime Beef Stir-fry
1 tbsp sugar
1 tbsp grated peeled fresh ginger
2 tbsp fresh lime juice (about 1 lime)
1.5 tsp low sodium soy sauce
1/4 tsp crushed red pepper
1 tbsp canola oil
12 oz boneless sirloin steak, cut into thin strips
1/2 cup diagonally cut green onion
4 limes wedges
Combine first five ingredients into a small bowl; stir well with a whisk. Heat canola oil in a large non-stick skillet over medium-high heat. Add steak; cook until browned (about 4 minutes) stirring frequently. Remove from heat. Drizzle evenly with ginger-lime mixture. Garnish with onions and lime wedges.