Archive for July, 2012
The Good Plate, Wings has been published in e-book form. I’m very excited. This is just a collection of four recipes, just to see how it goes. If you would like to view it, or download it, please head on over to Smashwords, and download The Good Plate – Wings for yourself.
Please leave comments if you download the book. I’d really like feedback.
Did you know that July 24th is National Tequila Day? I’ve been looking at pictures of Margarita all day long. I’ve also been bemoaning the fact that I can’t find Agave wine anymore. Agave wine is made from the agave plant, from which tequila is also made. Since the wine is fermented, it does not have the same kick as tequila, which is distilled. But, it does have virtually the same taste, but doesn’t make you feel like you’re plastered after only one drink.
A Bavarian cream is a classic French dessert, similar to pastry cream, but is thickened with gelatin instead of flour. Usually, it is served in a mold, and decorated with Crème Chantilly. So, there you have the inspiration for my Lemon Margarita Bavarian Creams.
A very long time ago, a friend took me to a wonderful restaurant where Santa Monica Blvd meets Beverly Blvd. in West Hollywood, California. The restaurant was called Figaro, and my friend said I should order his favorite salad. I don’t remember what it was called, but I have always remembered how good it was.
Years later, when this same friend came back into my life, I told him I had a surprise and presented this salad. He was so happy he almost wept, saying he never thought he would have that salad at Figaro’s again – as the restaurant had closed quite some time before.
I really like watching America’s Test Kitchen, and follow them on Facebook. So, when they announced a Kitchen Challenge to make Chicken à la King, I just had to take up the challenge. What makes my Chicken a la King different? Well, it’s barbecue season, and my Weber was sitting outside, crying that it couldn’t join in the fun. I thought to myself, why not? Pimentos are nothing more than very mild chili peppers. I had some lovely yellow, orange and red sweet peppers, and I had some mushrooms and shallots. I also had a chicken breast. All those could go on the grill, couldn’t they? Sure, they could get a lot of flavor to add to a dish that I already really like.
The America’s Test Kitchen challenge is to cook like it’s 1917. Charcoal was developed from waste wood scrap in the Ford Motor Company in 1920, and renamed Kingsford thereafter. Kingsford was a relative of Henry Ford. The Weber grill was not invented until the 1960s but I’m sure that people were barbecuing in some sort of fashion in 1917 – how else would Henry Ford have been able to sell charcoal? I think I’m okay with the time-line, don’t you?
There was a wonderful tip from America’s Test Kitchen that I’ve been doing for quite a while, only not as efficiently. To protect iced cakes from plastic wrap, I’ve been sticking the top with toothpicks. America’s Test Kitchen uses spaghetti noodles – they’re more plentiful, and easy to break for whatever length you want.
So, when I decided to make my pie today, and didn’t want it getting over burdened with plastic wrap, I took linguine noodles, stuck them in, covered my pie, and stuck it in the refrigerator. Now it won’t pick up any bad smells, or have any of it come off with the plastic wrap. There’s a bunch of other transport tricks at America’s Test Kitchen.
Spane liked the Balsamic Strawberry and Blueberry Trifle so much that he asked me if I could make it again. There were fresh raspberries and blueberries on sale at the market, but I didn’t want another trifle, I wanted a tart.
Recipes in This Post
One of my favorite things about the Christmas season is eggnog. Spane and I love eggnog. I like mine with a little Jack Daniels, Spane likes his plain. If we have any left, I make French Toast with it. Well, it’s July now, and no hope of going to the market and getting eggnog.
What do you do when there is no eggnog at the store? You make your own. Some eggnog tastes strange – last year I wound up giving one I didn’t like to an unsuspecting neighbor – they liked it, so no harm done. Based on what I made today, I’m confident that this Christmas, I’ll be making my own eggnog. I have a friend who raises chickens, and always has fresh eggs – he even has a big orange chicken that I am waiting to get old – I’ve named her Coq au Vin (seriously).