Sunday, April 19, 2009

Shrimp Fried Rice

Fast and delicious - We used to make fired rice frequently when the kids were little and we needed food in a hurry. Open frig, chop up what you find, and sauté it up and dump in cooked rice.
Last night the frig had cooked rice, the rest of the cocktail shrimp, some pea pods, celery, carrots, 1/2 an onion, green onions, zucchini, baby bok choy. Ginger root.
First to the fruit salad: mango, kiwi, blood orange.
Then, slice up all the veggies.
Rinse the shrimp adding a bit of soy sauce, just to cut the fishy taste a bit. Drain them.
In a sauté pan (could use a wok...but, for just one person?) in a bit of peanut oil, over medium high heat, saute the onions, carrots, and celery, just until they begin to "sweat". Finely grate a bit of ginger root over, add some smashed garlic, and the rest of the veggies. Toss to coat with oil. Add the rice, a dollop of Chinese wine or sherry (or both! tra la la!) (Open the Oxford Landing GSM!), a splash (but not more) of light soy sauce and toasted sesame oil, and toss until mostly heated through. Add the shrimp, toss until heated, but just, and sit down to eat. With restraint, there is enough for lunch.

Friday, April 17, 2009

Chicken and Gorgonzola salad

The JACC's been bustling since about 7 am with Folk Festival events, people polka dancing at 9 am, a comfortable hubbub of music and friendly folks (let's have them over again, they left the kitchen immaculate!) throughout the day. All nice people, good friends, and nice to see everyone but somehow I missed the folk music gene. So Coco and I holed up in the office to write grants, due this afternoon.
After a day like that....go right for the rest of the Villa Maria Unoaked Chardonnay. Yup, it's cleared off and is a lovely evening.
Fruit salad, still excellent from last night.
Butter lettuce dressed with a bit of heavy cream, salt and pepper, and fresh lemon ( a bit of zest too) and some Gorgonzola cheese. On a plate. With some carrot slices and avocado.
Bone a chicken breast and save the bones for stock. Put the meat between plastic and pound out until about 1/4" thick. Dredge in a beaten egg and bread crumbs and sauté on both sides over medium heat in butter and peanut oil, not too much.
Remove from the pan, add a dollop of butter and of lemon juice, and swizzle around to make a nice sauce. I love this sauce - so easy and so refreshing. Drizzle over the chicken.
Slice and fan out over the lettuce.
Enjoy the peace and quiet.

Fettucini with winter king, cocktail shrimp, mushrooms, and spring vegetables

The title says it all.
John's still away, there is the bit of left over winter king salmon.
Arrange the spring flowers. I think it is time to get the hummingbird feeders out. Poor little buggers are going to be cold, tired, and hungry.

Toss a butter lettuce salad with olive oil and red wine vinegar, add some slivers of carrots and a fan of avocado. Make a nice fruit salad with a mango that looks like someone took a machete to lingering in the frig, some kiwi, an orange, and a banana.

Pour some Villa Maria Unoaked Chardonnay.
Put the fettucini on.
Slice some crimini mushrooms, what turned out to be baby leeks, garlic, and sauté them in a bit of butter and olive oil. Added the salmon, toss in last night's steamed broccoli, and a dollop of the wine. Then a nice big dollop of heavy cream. Allow it to reduce a bit, and add the (drained) noodles.
Light the candles, and enjoy a late supper.
Decide to have a bath with Kniepp Valerian and Hops in hopes of sleeping soundly through the night, to be awakened at 2 am by cat barf. Some people are able to get back to sleep after that. I've heard.

Wednesday, April 15, 2009

Leftovers. The Twit.

We've been eating pretty well lately - fresh winter king, lamb of God (a wonderful roast), ham of God (Jerry's meats, they make the best), and now poor John is sent away to Paso Robles to drink fabulous wines all expenses paid, what was I thinking with this non-profit arts gig?
So, Alaska Folk Fest holding no charm for me (Hunter? Deb? Are you here?) I came home and faced the frig.
I think it's the leftover potato/sweet potato/red pepper melange that Lynn made for Easter that was DELICIOUS (went well with H.O.G.), the last bit of lamb roast on a bed of sauteed eggplant with garlic, lemon zest and lemon juice and a hefty grind of black pepper, the left over red butter lettuce salad - there is nothing better than sourdough croutons soaked over night in garlic vinaigrette, and the rest of the fruit salad from last night: apples, grapefruit, bananas, mango, blood orange and strawberry. Whew. Was that one sentence? Luckily, the absent wine pimp left 1/2 bottle of Veramonte - so it isn't red but it is delicious.
I am still "struggling" through the Stoneridge Creamery vanilla. Just add mini choco chips.
Tomorrow? Probably winter king with capellini, the official chick pasta. Maybe some baby bok choy. A raid on the warehouse for provisions for the week.
I'll Twitter about it.
What did you have?