Look what you can get for $3 at the farmers market! We got 2 bags!! We made a cucumber salad, try added the carrots, treatment celery and some onion to our roast chicken, advice then with the leftover chicken, the veggies and drippings from the pan we made Chicken Pot Pies! The potato’s will go great in the morning with eggs and bacon. The parsnips and yellow beets we will roast with other root veggies later this week and the peppers we will probably stuff and make an appetizer out of them. So the next time you stop by your local farmer’s market and see a grab bag don’t walk away. With a little imagination you can make some really amazing dishes, and you’ll be supporting local businesses.
It’s time to start brewing at the lab! Our first beer of the year will be a Christmas beer called Bad Santa. Loosely based on the New York Gold winning brew. It’s seems a little early but this dark and spicy goodness needs 2-3 months to age. So it’s time to get cooking!!! Here are some pictures of us taking a stab at it and a couple from last years adventures, viagra 40mg just to give you an idea of what it takes to get that perfect beer that keeps them coming back for more.
Here at houseofzeta.com we are often asked to cook a meal or make a dish for a party and we are always happy to oblige. This was the case a couple Sundays ago when I went to a friends house to watch the Emmy’s. O.K. so it was my idea, approved I had some new recipes and wanted to try them out. Also, order it’s a great excuse to see friends and dish about celebrities. Sounds like a win, win situation to me! I went shopping for the final ingredients, prepped what I could and made the trek to Williamsburg. As I unpacked the bags my friends were like, “did you bring the whole kitchen?” And on closer inspection, I kinda did! I hadn’t realized it till I started to pull everything out of the bags. I brought ingredients to make pork and kimchi dumplings, chicken satay, a cabbage and snap pea salad and beef with onion soup. Oops my bad! Like I said it was my idea so why not feed everyone, right?! As I got to work on the feast a friend brought some multicolored baby potato’s to add the the meal. It was perfect addition, we just boiled them and plated the with the rest of the meal. The unintentional star of the night was the Beef and Onion soup. It was hearty, rich and just the right dish to end our culinary trip around the world. Everyone was so pleased with the soup that they were like we need this recipe, put it on the blog! I was taken back a little, I was really proud of the satay and sauces, of course our dumplings are always a hit. But if the crowd wants beef and onion soup you give them beef and onion soup. So without further ado, here is the recipe enjoy!!!
Add meat, cook for about 10 minutes on medium heat or till done.
When done set aside.
Melt second tablespoon of butter.
Add onion and mushrooms.
Cook till onions are translucent, about 10-15 minutes.
Add stock and meat, red wine, salt and peeper.
Cook for 30-45 minutes.
The last 15 minutes add half of worcestershire.
Add the rest if you want more.
Notes
The wine and worcestershire are approximates because everyone's tastes are different. I put between ¼ and half a cup of wine and the whole tablespoon of worcestershire, but I like really bold flavors. Remember these ingredients can make or break a dish. They are very strong flavors so you don't want to go overboard cause there is no coming back if you do.
Breakfast. The word alone is vast. It conjures up so many memories and the varieties are endless. Growing up I had no use for it. I felt I had no time to eat. I also didn’t like our options, cereal or Cream of Wheat. Eggs and such were for the weekend when there was time . That’s when I really liked breakfast and still do. I love going out, it feels so luxurious or taking the time to make something decedent. Weekends are the perfect time to stop and enjoy the first meal of the day. Whether it’s a toasted bagel with schmear, or the full on spread, it’s all about taking the time you don’t have during the week. While I change what I make every time, I have a couple staples that seem to always make it to the table. Potato’s and of course eggs, the rest changes, sometimes it’s bacon, sometimes sausage, spinach, fruit, avocado, etc.. It’s become such an open field that you can really do anything you want. Which is why I finally fell in love with breakfast. So when you’re getting up on Saturday or Sunday, take some time and really indulge in some good hearty food. As my friend Mary sings, “Breakfast. One of the most important meals of the day. Gonna get some right away.”
I love a road trip. There’s something very exhilarating about getting in a car and just driving for hours to your destination, prostate whether it be a camping trip, a cross country trek, or staying at the fabulous White Horse Inn in Provincetown. For me the journey is as important as the destination. I spend hours, even days prepping. I start by mapping out the destination and where possible rest stops could be, pre planning the music, even what I will wear on said trip. Needless to say it should be functional and fashionable. Comfort and ease are the secrets to a great road trip. I’ve been on many road trips and have learned a thing or two on how to get from point A to point B, all while keeping peace, stopping for food and the occasional emergency bathroom break.
Probably the one thing I like more then being on the open road is making play lists for the trip. this is where I spend a good portion of my planning. Now if you have multiple travelers always give everyone equal time to play what they like. Figure out how much time you will be traveling and divide the music up that way. I love hearing what my friends listen to on road trips. You want to mix it up, so that you don’t get bored, also you don’t want the 3 am party happening all the way there. Who ever said “variety is the spice of life”, must have been on a road trip. I always have a little bit of everything, from rock to country, dance, pop , songs everyone can sing to some mellow music. As a long distance driver(my maximum is somewhere around 10 or 11 hours), I can attest to a little mellow goes a long way. This is where a good co-pilot is helpful and essential. You may need them to get you out from being lost or turning the music down so you can think. They should be someone who can read a map, give good direction with some authority and be able to calm you down if you get stressed out from traffic. They should also be able to spot a gas station, rest stop or food. All very important jobs and a good co-pilot can make or break a trip.
Another of my favorite things to have is snacks!!! I’ll admit I don’t always have time to make food, but if you can, it is a wonderful slice of home away from home. I m a huge fan of crostini with some hummus, hard boiled eggs, finger sandwiches, grapes, bananas, dried fruit or beef jerky, vegetables, like carrots, celery, grape tomato’s. You want “no muss no fuss” food. A good wrap can be easy to make and eat, like a chicken and muenster cheese with sriracha mayo, baby greens and sliced granny smith apples. Whatever you choose, try and keep it simple and leave some wiggle room for a random food stop. You or someone else may have a favorite place to stop along the way and don’t want to fill up on snacks before you get there.
If you follow these simple guidelines you should have a great fun trip. don’t forget to get gas and take lots of pictures!!!
A sample of what is on my playlist for this road trip:
The Delays, Dolly Parton, Ella Fitzgerald, Dinah Washington, Kylie Minogue, George Michael, Culture Club, Loretta Lynn, Kirsty Maccoll, Roisin Murphy, Rilo Kiley, Joe Blossom, Amanda Blank, Cazwell.
½ teaspoon of Sriracha(less if you don't want it spicy)
salt and pepper
Romaine or Butter lettuce(your choice)
4 slices of Muenster cheese
1 Granny smith apple
4 large tortillas
2 tablespoons olive oil divided(more if needed)
Instructions
Chop up onion
Chop up chicken
Add onion to medium heat frying pan with pinch of salt & pepper
Cook onion till translucent, about 5 minutes.
Add chicken with another pinch salt and pepper.
Cook chicken for 10 to 15 minutes, or till done.
Set aside to cool a little
Core and quarter apple
Slice into ⅛ in slices or thinner if you like and set aside
Tear up lettuce in to pieces
When chicken has cooled a little, add Sriracha and Mayo
Warm tortillas slightly so they are pliable.
Assemble wraps, sauce, chicken, lettuce, cheese, apples & roll in tortilla.
Notes
The amount of Mayo and Sriracha can very, it all depend on your tastes. Some like more, some like less. Use your best judgement and keep in mind your fellow travelers tastes as well.
Guacamole, information pills the word alone is magic. To say I heart guacamole is an understatement. But making that beautiful mound of green gold is another matter all together. It can be one of the simplest things to make and also incredibly easy to mess up. I speak from experience. I just gave my Aunt one of my versions of guacamole and then decided to try it myself, cost only to find I had messed up my own recipe. In my defense I change my recipes as I go. So, pharmacy depending on how the wind is blowing or my mood I may make it spicy, chunky or through everything in but the kitchen sink. I’m this way with most everything I cook. I usually have an idea in my head of what I want to do and then go for it. I call this on the fly cooking. A few years ago I was really put to the test when I moved to NY and was living with friends on their couch. It was my job to take the vegetables we got from the co-op and plan the weeks meals with them before they rotted. I really liked that challenge and still do, so when I got to farmers markets I try and plan my meals by the time I get home. When making guacamole there are some things that are a must like cilantro and lime juice. Some people use lemon but I prefer lime. My usual go to has tomato, onion, garlic, lime, cilantro and seasonings, it’s basic but classic and it’s what everyone is used to. The best thing about making guacamole is that you can have fun with it. Experiment, use different peppers for a variety of spiciness, add radishes for extra crunch, or red onions instead of regular white . However you make it, make sure the ingredients are as fresh as can be.
In a bowl cut and smash avocados(save pit for later)
Chop up tomato and onion
Dice Jalapeno
Chop Cilantro
Mince Garlic
Combine all ingredients, add spices, salt, pepper and lime juice
Serve immediately.
Notes
Guacamole 2 Add radishes and Italian peppers and take out Jalapeno. It wont be hot but the pepper adds sweetness and the radishes add crunch. Guacamole 3 Use 1 large tomatillo and lemon juice instead of tomato,onion, and lime juice. Also only use garlic, salt and pepper as your spices. This is my I'm in a hurry version. Simple, yet delicious.
Oh and here’s a great tip. If you find you have leftovers(ha, ha , that’s like having extra wine! no such thing!!!). Seriously, if you have extra take a Ziploc baggy and put the guacamole in it long with the pit of one of the avocados, squeeze ALL the air out of it and it will stay fresh for 24 hours.
Coleslaw. The term “coleslaw” arose in the eighteenth century as an Anglicisation of the Dutch term “koolsla”, a shortening of “koolsalade”, which means “cabbage salad”. It was introduced to England from Ireland and was made at the end of the month from leftover vegetables and cream.
A word that says so much, and is so polarizing. You either love it or hate it , either way, chances are you have a strong opinion about it, and most likely your not alone. I was on the fence for many years. My only introduction as a kid had been KFC. Not the best, pretty much the worst. A watery, sweet and very ungreen version. Not to mention it is cut so small it may as well be mush. I have had others but they never really stuck with me. As I got older it actually became something I loathed. Sweet slaw was awful and no on seemed to get it right, the so called vinegar or savory slaws were either bad or just plain. I started to change my tune on a vacation to NYC many years ago. I was with a friend who insisted I have it on my burger. “It’s what you do on the east coast. It’s very New York”, she said. And who doesn’t want to be like a New Yorker when on vacation? It’s always fun to be taken as a local when traveling. So with some reservation I put it on my soon to be ruined burger. Or so I thought, but it didn’t. It actually was good, the slaw was not sweet or overpowering. Was it great, no. But it opened me up to other possibilities.
Years later, I was working at a gourmet Olive Oil shop, when it really turned around for me. Up until then it had been back to bad slaw and me being frustrated, but not enough to do anything about it yet. As I worked at the olive oil store I would bring home products to try and create recipes with. Unfortunately not many of the recipes survived, I wasn’t good at writing them down for myself. The customers really reaped the benefits as well as the company as they put out a cookbook of employee recipes. But a few stayed around rattling in my head, and I had started cooking and experimenting again. I had a wonderful roommate that was also game for experimenting and cooking. Our house became the place to eat. We often joked that our friends had radar and knew when we were cooking and managed to show up just in time to help us eat what we had made. It was around this time that I had a strange new product, sherry vinegar, it was smooth and potent at the same time. It sat in our shelf for a while, not knowing what to do with it so we left it alone. Our favorite was a walnut wine vinegar that was sending us over the moon and we put it in anything that would stand still. Unfortunately the company discontinued that vinegar. What was really disappointing was we used it in a coleslaw that had finally settled all my needs. It was not sweet but full of flavor and just the right amount of creaminess, tartness and a little woody. We had found/made a coleslaw that was good and even turned slaw haters like myself into slaw lovers. Disappointed and unsure of how to recreate this magical slaw, I reached for the sherry vinegar and said what the hell. We added a little less and gradually added more to the same amount we had used before. Low and behold it worked!! Not only did it work, but became the vinegar for the coleslaw. It turned a good slaw into an amazing hearty take charge slaw. One that could really stand up to a good meaty steak or pork chop. I’ve been making it to rave reviews ever since. I used to joke that it was so good you could eat it with filet mignon. While I don’t expect anyone to actually go out and buy a filet mignon and try my coleslaw with it, definitely make it to accompany a good piece of steak, pork or chicken the next time you bbq, or anytime you feel like it.
The dog days of summer are waning and BBQ week is technically over, but I couldn’t resist adding a few more posts about one of my favorite dishes, the summer salad. There’s as many as there are days of summer but we will focus on 3 for this week. We will feature a different one in each post. I love so many of them, but one of my all time favorites I like to make, involves pink grapefruit and goat cheese. Yes it’s easy to make, and takes almost no time to prepare. So without further ado, Pink grapefruit salad.
As we close out BBQ week we wanted to leave you with something else to nibble on. What to do for before and after the main meal. I am not a big sweets person so lets talk appetizers!!! I have many favorites that I like to make over and over again and thankfully so do my guests. If you come over for a bbq chances are you will get one or more of these, remedy Deviled Eggs, store Pico De Gallo, viagra dosage Guacamole, or Ceviche. These are my staple bqq appetizers, they are easy to make and disappear fast. When it comes to cooking outside I like things that don’t take too much time, effort or heat up the apartment. This is also a good time to bust out that Kimchi that’s sitting in the fridge or anything you have been saving in your canning pantry. For us we have Spicy Garlic, Chile Peppers, Indian Carrots, even Ketchup, which is a must if your having hamburgers or hot dogs. There is also nothing wrong with cheese and crackers or veggies and dip. One of my guilty pleasures is ranch dip and ruffles. It’s the ultimate in lazy but it’s sooo good. So you may not always have time to make stuffed tomatoes, pate, dumplings, or heat the fryer for chicken wings, that doesn’t mean you can’t make great easy appetizers for your guests. But, every once in a while go crazy and challenge yourself, you and your guest will be glad you did.
Once you fed the troops all that savory goodness, it’s time to move onto desserts. As I said before, I’m not much of a sweets person, but, homemade ice cream has started to win me over. We made all kinds this last winter and into early summer. Lemon Sherbet, Coffee, Pink Peppercorn and Vodka, Whiskey Molasses, Ginger and my personal favorite, Bacon and Vanilla, which went swimmingly with our canned Peaches. Usually we are too stuffed to get to dessert to be perfectly honest, but homemade ice cream is something worth making room for. In fact I haven’t even bought any ice cream since we started making it. Our next venture will be Gin and Tonic Ice Cream and Popsicles, can’t wait!! Stay tuned and we will tell you all about how they turned out. And if your lucky we may even share the recipes. Till next time, happy BBQ-ing!!
*remember if you want any recipe we talk about here or any post on the blog, just ask and we will be glad to give it to you.*
This week we will focus on BBQ’s. Who doesn’t love sitting down to a meal cooked on a grill? If you answered I don’t, then leave now and never return! Seriously, I dream of cooking outside all winter. Sometimes it’s the only thing that keeps me going. That and the promise of going to the beach and swimming in the ocean, playing the ukulele or camping on the beach, but that is a chapter all in itself. This last weekend we did both, beach and BBQ. Although not in the same day. I did make my new favorite, chicken!! I know it’s not that exciting, right? It’s not what, but, how you cook it. My new way is so easy and, impresses your guests. I take a whole chicken and cut out the back bone to make it butterflied. Then I make an herbed butter or spice compound to season the chicken. Cook on both sides for about 15-20 minutes each and it’s done! See, wasn’t that simple? In around 45 minutes you have a great looking and tasting bird, you’ve impressed your friends and get to have drinks instead of spending all your time cooking. Try it at the next bbq you have.
Look what you can get for $3 at the farmers market! We got 2 bags!! We made a cucumber salad, try added the carrots, treatment celery and some onion to our roast chicken, advice then with the leftover chicken, the veggies and drippings from the pan we made Chicken Pot Pies! The potato’s will go great in the morning with eggs and bacon. The parsnips and yellow beets we will roast with other root veggies later this week and the peppers we will probably stuff and make an appetizer out of them. So the next time you stop by your local farmer’s market and see a grab bag don’t walk away. With a little imagination you can make some really amazing dishes, and you’ll be supporting local businesses.
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