Hey em,
have fun in Mexico City! Happy Thanksgiving! If you go anywhere Mayan they are really big on turkey! So at least get yourself some yummy turkey! Take lots of pictures!
Tuesday, November 25, 2008
Hey kiddos
I'm heading out tomorrow morning to Mexico City. I just wanted to wish you all a happy Thanksgiving. and a HAPPY BIRTHDAY to Serina. I won't have cell phone access but I'll be thinking of you guys. Love mucho - Em
Monday, November 24, 2008
Where does your fast food come from?
Article in forbes.
In an interview, Jahren, who is a geobiologist and professor at the University of Hawaii, even suggested that the nitrogen isotopic signatures found in meat products were so high that they were consistent with environments where animals had consumed their own waste.
In an interview, Jahren, who is a geobiologist and professor at the University of Hawaii, even suggested that the nitrogen isotopic signatures found in meat products were so high that they were consistent with environments where animals had consumed their own waste.
Sunday, November 23, 2008
Friday, November 21, 2008
Hello Duckies
I need Christmas lists!
I want books this year. Or anything else you see that reminds you of me.
*I haven't made the broccoli cheetos yet.
I want books this year. Or anything else you see that reminds you of me.
*I haven't made the broccoli cheetos yet.
Wednesday, November 19, 2008
Tuesday, November 18, 2008
Recipe: Broccoli & Cheetos
Craig Koketsu’s Broccoli & Cheetos
Provided by: Chef Craig Koketsu
Served at: Park Avenue Autumn
* Type of Dish: Appetizers, Salads, Sides
* Servings: 6-8
* Cuisine: American
* Special Requests: Budget-Friendly, Kid-Friendly, Quick and Easy, Vegetarian/Vegan
*
Reader Rating:Write a Review
Despite its Superfood status, broccoli—at your local Greenmarket now— is not an easy sell. Craig Koketsu of the hyperseasonal Park Avenue Autumn has a solution: crushing and then sprinkling Cheetos over the healthful veggie. Now, as far as we know, Cheetos—whether they be of the crunchy or puffy variety—are not a seasonal food, if food is the right word to describe them. But let’s not quibble. “It’s our most popular side dish,” says Koketsu. “It outsells French fries.”
Ingredients
FOR THE BROCCOLI
3 large heads of broccoli, stems peeled and cut into 1/4-inch discs; florets cut into small pieces
3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 teaspoon red chile flakes
3 tablespoons butter
Salt to taste
FOR THE CHEESE SAUCE
1 quart heavy cream
2 tablespoons chopped shallots
2 tablespoons garlic, chopped
10 black peppercorns
1 bay leaf
2 cups aged Gouda, grated
1 cup Parmesan, grated
Salt to taste
1/2 9-ounce bag of Crunchy Cheetos
Instructions
FOR THE BROCCOLI: Blanch florets and stems in boiling salted water for 3 minutes. Remove and shock in ice water. Cool and drain. Place large sauté pan over medium-high heat. Add olive oil, garlic, and chile flakes and sweat, being careful not to brown garlic. Add butter and melt fully into oil. (1) When the butter and oil begin to bubble, add broccoli and sauté until heated through. Adjust seasoning with salt and reserve broccoli on a paper-towel-lined plate. FOR THE CHEESE SAUCE: In a heavy-bottomed saucepan, reduce cream with shallots, garlic, peppercorns, and bay leaf until it thickly coats the back of a spoon. Remove from heat and whisk in cheeses until fully melted. Adjust seasoning with salt. (2) Strain sauce through fine-mesh strainer and keep warm in a bain-marie. Crush the Cheetos in the bag into pebble-size bits with a rolling pin. to serve: Pour warm sauce into a large serving dish. Arrange broccoli on top of sauce. (3) Top with crushed Cheetos. (Published 2008)
Provided by: Chef Craig Koketsu
Served at: Park Avenue Autumn
* Type of Dish: Appetizers, Salads, Sides
* Servings: 6-8
* Cuisine: American
* Special Requests: Budget-Friendly, Kid-Friendly, Quick and Easy, Vegetarian/Vegan
*
Reader Rating:Write a Review
Despite its Superfood status, broccoli—at your local Greenmarket now— is not an easy sell. Craig Koketsu of the hyperseasonal Park Avenue Autumn has a solution: crushing and then sprinkling Cheetos over the healthful veggie. Now, as far as we know, Cheetos—whether they be of the crunchy or puffy variety—are not a seasonal food, if food is the right word to describe them. But let’s not quibble. “It’s our most popular side dish,” says Koketsu. “It outsells French fries.”
Ingredients
FOR THE BROCCOLI
3 large heads of broccoli, stems peeled and cut into 1/4-inch discs; florets cut into small pieces
3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1 teaspoon red chile flakes
3 tablespoons butter
Salt to taste
FOR THE CHEESE SAUCE
1 quart heavy cream
2 tablespoons chopped shallots
2 tablespoons garlic, chopped
10 black peppercorns
1 bay leaf
2 cups aged Gouda, grated
1 cup Parmesan, grated
Salt to taste
1/2 9-ounce bag of Crunchy Cheetos
Instructions
FOR THE BROCCOLI: Blanch florets and stems in boiling salted water for 3 minutes. Remove and shock in ice water. Cool and drain. Place large sauté pan over medium-high heat. Add olive oil, garlic, and chile flakes and sweat, being careful not to brown garlic. Add butter and melt fully into oil. (1) When the butter and oil begin to bubble, add broccoli and sauté until heated through. Adjust seasoning with salt and reserve broccoli on a paper-towel-lined plate. FOR THE CHEESE SAUCE: In a heavy-bottomed saucepan, reduce cream with shallots, garlic, peppercorns, and bay leaf until it thickly coats the back of a spoon. Remove from heat and whisk in cheeses until fully melted. Adjust seasoning with salt. (2) Strain sauce through fine-mesh strainer and keep warm in a bain-marie. Crush the Cheetos in the bag into pebble-size bits with a rolling pin. to serve: Pour warm sauce into a large serving dish. Arrange broccoli on top of sauce. (3) Top with crushed Cheetos. (Published 2008)
Potato, Ham and Piquillo Pepper Croquetas
November 19, 2008
Recipe from the NY Times
Potato, Ham and Piquillo Pepper Croquetas
Time: 1 hour plus at least 30 minutes’ chilling
3 cups mashed potatoes, chilled
2 1/4 cups plain bread crumbs
2 ounces serrano ham (about a half-cup), diced small
1/2 cup piquillo or roasted red pepper, diced small
5 large eggs
1 egg yolk
1 teaspoon freshly ground black pepper, more to taste
1/2 teaspoon smoked paprika, optional
1/2 teaspoon kosher salt, more to taste
1 cup all-purpose flour
Olive oil or vegetable oil, for frying.
1. In a large bowl, combine potatoes, 3/4 cup bread crumbs, ham, pepper, 1 egg, the yolk, 1/2 teaspoon black pepper, paprika (if using) and salt. Mix well.
2. Place remaining 4 eggs in a wide, shallow bowl and beat lightly. Place remaining 1 1/2 cups bread crumbs in a second bowl and flour in a third. Season bread crumbs with 1/2 teaspoon each salt and pepper.
3. Taking about 2 tablespoons of croquetas mixture at a time, form into 3-inch fingers. Dip each finger first in flour, tapping off excess. Dip in egg mixture, letting excess drip off, then bread crumbs. Transfer each finger to a large baking sheet. When you have finished forming all croquetas, cover tray with plastic wrap and refrigerate for at least 30 minutes and up to 12 hours.
4. When ready to fry, heat 1/4-inch oil in a large skillet over medium-high heat. Fry croquetas in batches, turning once, until dark golden all over, 2 to 3 minutes a side. Transfer to paper towel-lined plates and sprinkle with additional salt, if desired. Serve hot.
Yield: About 3 dozen croquetas.
Recipe from the NY Times
Potato, Ham and Piquillo Pepper Croquetas
Time: 1 hour plus at least 30 minutes’ chilling
3 cups mashed potatoes, chilled
2 1/4 cups plain bread crumbs
2 ounces serrano ham (about a half-cup), diced small
1/2 cup piquillo or roasted red pepper, diced small
5 large eggs
1 egg yolk
1 teaspoon freshly ground black pepper, more to taste
1/2 teaspoon smoked paprika, optional
1/2 teaspoon kosher salt, more to taste
1 cup all-purpose flour
Olive oil or vegetable oil, for frying.
1. In a large bowl, combine potatoes, 3/4 cup bread crumbs, ham, pepper, 1 egg, the yolk, 1/2 teaspoon black pepper, paprika (if using) and salt. Mix well.
2. Place remaining 4 eggs in a wide, shallow bowl and beat lightly. Place remaining 1 1/2 cups bread crumbs in a second bowl and flour in a third. Season bread crumbs with 1/2 teaspoon each salt and pepper.
3. Taking about 2 tablespoons of croquetas mixture at a time, form into 3-inch fingers. Dip each finger first in flour, tapping off excess. Dip in egg mixture, letting excess drip off, then bread crumbs. Transfer each finger to a large baking sheet. When you have finished forming all croquetas, cover tray with plastic wrap and refrigerate for at least 30 minutes and up to 12 hours.
4. When ready to fry, heat 1/4-inch oil in a large skillet over medium-high heat. Fry croquetas in batches, turning once, until dark golden all over, 2 to 3 minutes a side. Transfer to paper towel-lined plates and sprinkle with additional salt, if desired. Serve hot.
Yield: About 3 dozen croquetas.
Wednesday, November 12, 2008
Tuesday, November 11, 2008
Monday, November 10, 2008
Saturday, November 8, 2008
Friday, November 7, 2008
Thursday, November 6, 2008
Wednesday, November 5, 2008
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