Sunday, February 26, 2012

Kristin, a birthday and a meatball

Hooray for Kristin and her Birthday! I have zero photos of her or her birthday cake but here is what I do have...The best greek meatballs with feta, mint, parsley, lemon rind, ground veal and ground turkey ( I can type up the recipe if anyone wants me to)

cooked in olive oilfinished cooking in a lemon- chicken broth
Nathan made homemade pasta
and Manhattans
lots of raw oysters
finished pasta with crispy kale and pecorino

something old, something new

We start here with this old dresser I bought for $15 at the goodwill store. Four of the drawers are already removed and being prepped by NathanNathan turning the drawers in doors
Spray painted!
Painted inside in Martha Stewart "maine lobster"
Nathan installed shelves, glass doors and a little light. Mushroom knobs from anthropologie
And our final product -our blue buffet :)

Saturday, January 7, 2012

New blawgs to come....

I have been a bad blogger. So I will apologize and catch up with photos to wrap things up and start fresh for the new year....
Happy New Year!
Nathan got lots of haircuts! Thanks Bailey!
Phish Shows....

Brian and his dad from the future
Lots of drinking around the world at Epcot

Reuben and his pool
Bangs that came and went....
A little Savannah with the fam

Aki Lunch boxes

Rounds of golf...
Our new house!

Saturday, September 3, 2011

Mobiles for the classroom

I decided I was going to make some mobiles for my classroom this year.
Inspired by Matisse, Van Gogh and Calder....

Sunday, August 21, 2011

happy 30

I made an awesome dinner for Nathan in celebration of his 30th Birthday

Seared sea scallops on lemon risotto with crispy truffle potatoes

For the Risotto:
saute a chopped onion over med heat for 2-3 minutes

add a chopped shallot
garlic clove minced
add Arborio Rice and cook for a minute
add 1/2 cup white wine
at this point cook the risotto like a traditional recipe
adding a cup of chicken stock
at a time until the rice is creamy and cooked
add 1/2 cup parm cheese
juice of a lemon
cooked asparagus
S&P to taste

For the scallops:
Cut up 2-3 pieces of bacon
cook until the fat begins to render
Season scallops with S&P
Add a little bit of butter to the bacon

make sure the pan is very hot
cook scallops about 2-3 minutes so that they are nice and bro
wn on the outside
but still rare in the middle

Top the risotto and scallops with the fried potatoes covered in truffle salt
and chopped chives or parsley. Drizzle a little of the brown bacon butter around the risotto.

Thursday, July 21, 2011

A midsummer night's pig-out....

A lovely braised chicken

Farmers salads, crab& shrimp cakes, sourdough bread and pesto

The base of a peach mead ice cream. ....
My only proof that Amy was here this weekend....
Mini Yorkshire Puddings, lemon and rosemary roasted chicken, sweet onion gravy .....

Angel Food Cake with Maple Glaze
Melt 1 stick butter with
1/2 cup brown sugar
2 tablespoons maple syrup
over med-high heat
bring to boil for 2-3 minutes
take off heat
whisk in
Spicy cinnamon
half and half (whole milk or cream will also work here)
Fleur de sel (to taste)
whisk in
2-3 cups powdered sugar and pour onto cooled cake

This was a fabulous salmon that sat in a soy/ginger/ brown sugar/sriracha marinade for a few hours prior to grilling. It was served on wasabi mashed potatoes with maple sriracha spinach
Maple Sriracha Spinach
Saute shallots and garlic
over medium heat. Add in spinach
until wilted. Take off heat add
Squeeze of lemon, salt and pepper.
Let cool for a few moments transfer to glass bowl
add in a few tablespoons maple syrup, soy sauce, water (just enough to cover the spinach)
sriracha, grated ginger and sesame seeds.
serve cold.

Arugula and cornichons with parmesan tossed with caesar dressing (recipe in previous post)
We bought some delicious slab bacon up in NC and I used it in this Pasta Carbonara dish.
Leek and Scallion Toast:
Slice leeks and scallions (Throw away dark green parts)and soak in water to clean.
Melt butter and olive oil and add cleaned leeks and scallions.
turn heat down to low and let cook 20 minutes or so
until it looks like this...

Add salt ,pepper and lemon juice.
Spread onto toasted bread and melt blue cheese on top.