T turned "not older" this weekend, and we went up the The Cliffs in Northern South Carolina. It was partially for a work trip for him, and we extended it into the weekend to look around the area. The coolest part for me was the helicopter ride. Having never been in a helicopter the feeling of slowly lifting off and turning was rather unsettling, but exhilerating at the same time.
The other cool part about the trip was seeing their organic farm that supplies the restaurants in the developments. Lots of work, it looks like, which makes me feel better about paying $3.50 for a single organic bell pepper. I like the philosophy of the developments, trying to maintain as much natural land as possible, encouraging hiking, serving organic food, and giving back to the community. Of course the world-class golf courses don't interest me in the least, but if it helps support things like organic farms and public school eduction on nutrition, then who am I to complain?
The food we had was exceptional. T had a beet salad that was to die for, and I'm not usually a person to swoon over vegetables, but this one was amazing. I had a portobella mushroom with onions, goat cheese, and greens over parsnip puree that was excellent. What was the most interesting was getting to taste salsify. It was kind of bland. But I'm always up for trying something new.
Sunday, March 30, 2008
Tuesday, March 18, 2008
Flattery will get you everywhere
Well, Greg is in town, which means I'm cooking. How can I resist when he tells me that I have the best restaurant in town? And of course I'm going to try to do something amazing. I'm thinking about doing the below:
Balsamic roasted portobello mushrooms with carmelized onions and goat cheese
Orange and herb crusted lamb chops
Marscapone mashed potatoes
Strawberry cream cake
Update:
Since this wasn't actually posted on the day it started, let me tell you how the meal turned out.
The lamb was perfect, the mushrooms were EXACTLY what I wanted, and the cake turned out so beautifully. It was a full 4 layers of cake, with jam and buttercream between the layers, and fresh strawberries on the outside. I was actually the most proud of the cake. And of course I got lots of compliments when I took it in to Thy and Estelle the next day.
I think I did some sort of vegetable, but I can't for the life of me remember. It must have been at least a little healthy, which is why I always forget. The healthy stuff just isn't interesting enough to warrant space in my memory. Well, at least not that often. But Greg loved it, which was the whole point. And of course told me what a good cook I was. I know, I'm a sucker for flattery......
Balsamic roasted portobello mushrooms with carmelized onions and goat cheese
Orange and herb crusted lamb chops
Marscapone mashed potatoes
Strawberry cream cake
Update:
Since this wasn't actually posted on the day it started, let me tell you how the meal turned out.
The lamb was perfect, the mushrooms were EXACTLY what I wanted, and the cake turned out so beautifully. It was a full 4 layers of cake, with jam and buttercream between the layers, and fresh strawberries on the outside. I was actually the most proud of the cake. And of course I got lots of compliments when I took it in to Thy and Estelle the next day.
I think I did some sort of vegetable, but I can't for the life of me remember. It must have been at least a little healthy, which is why I always forget. The healthy stuff just isn't interesting enough to warrant space in my memory. Well, at least not that often. But Greg loved it, which was the whole point. And of course told me what a good cook I was. I know, I'm a sucker for flattery......
Friday, March 14, 2008
Stars and Stew
The 3-star general was in town, so everyone has their proverbial panties in a wad. It wasn't that bad, but it made me feel very young, and rather like an outsider. The culinary highlight was an authentic shrimp boil. And while it was good (shrimp, potatoes, corn, and anduille sausage, what's not to like?), I don't really see the appeal. But I went. I feel very strange being at those things. I know I'm welcome, and its kind of an ego boost to know that all I have to do is ask for something and people will help me, its also strange to be at T's work.
We also went out to one of the local seafood places on Shem Creek, T's senior staff and spouses were all invited. That wasn't bad, but I got to sit next to the general and it was really clear that he didn't want to talk to me, that I was way too young, and how dare I have a career instead of suplicating myself at the feet of T's prestigous rise to fame and fortune as an officer. Well, I guess that's a little mellow-dramatic. But it was still strange to be in that situation.
As a break from the culinary discussions, I do want to say that I am really proud of T and think he has a great career. He is a wonderful leader, and I love to hear about what he is doing. And of course I want to be supportive. I just feel strongly that supportive doesn't have to be keeping a clean house and making sure there is dinner on the table, I feel that supportive can also mean being a backboard to toss ideas against, a non-judgemental listener, and a different perspective. I guess that also means that sometimes dinner isn't hot and the house isn't clean. But I think we have a pretty darn good arrangement.
Well, time to go pack for another trip to Tampa. Luckily the food is good there
We also went out to one of the local seafood places on Shem Creek, T's senior staff and spouses were all invited. That wasn't bad, but I got to sit next to the general and it was really clear that he didn't want to talk to me, that I was way too young, and how dare I have a career instead of suplicating myself at the feet of T's prestigous rise to fame and fortune as an officer. Well, I guess that's a little mellow-dramatic. But it was still strange to be in that situation.
As a break from the culinary discussions, I do want to say that I am really proud of T and think he has a great career. He is a wonderful leader, and I love to hear about what he is doing. And of course I want to be supportive. I just feel strongly that supportive doesn't have to be keeping a clean house and making sure there is dinner on the table, I feel that supportive can also mean being a backboard to toss ideas against, a non-judgemental listener, and a different perspective. I guess that also means that sometimes dinner isn't hot and the house isn't clean. But I think we have a pretty darn good arrangement.
Well, time to go pack for another trip to Tampa. Luckily the food is good there
Saturday, March 1, 2008
Grit-y Week
Its been one hell of a week. I'm taking a week-long class on project management with the world's most annoying group. The guy next to me keeps a running commentary on everything the teacher says. On top of that, work doesn't stop because I'm in class. I'm just ready to quit. I'm tired of my job, tired of Charleston, tired of all the hassle, tired of feeling like an outsider on everything that I have to do.
T took me to 82 Queen last night. The food was good, at least pretty good. I think my standards are going up. Their shrimp and grits are good, but they just don't put enough of the cheese and BBQ sauce on as I think they should. I guess I should learn to just order things that I wouldn't or haven't made at home. I know my own tastes well enough to know what I like. Which, unfortunately for me, usually means higher fat content. Oh well. I do make a darn good shrimp and grits. And the cheese and BBQ sauce seem like an odd combination, but they are, in fact, excellent.
Its just been a rough week. Its about time for a weekend.
T took me to 82 Queen last night. The food was good, at least pretty good. I think my standards are going up. Their shrimp and grits are good, but they just don't put enough of the cheese and BBQ sauce on as I think they should. I guess I should learn to just order things that I wouldn't or haven't made at home. I know my own tastes well enough to know what I like. Which, unfortunately for me, usually means higher fat content. Oh well. I do make a darn good shrimp and grits. And the cheese and BBQ sauce seem like an odd combination, but they are, in fact, excellent.
Its just been a rough week. Its about time for a weekend.
Monday, February 11, 2008
Chinese New Year
Happy Year of the Rat!
T. and I held a Chinese New Year cocktail party this weekend for his office. There were about 50 people, which is about as many people as came to our wedding........ I guess being the boss has its benefits. The menu was pretty good, although we had decided to make it a little more generic (ie. no whole fish or super long noodles) to appeal to less sophisticated tastes.
Menu
Crab Mousse in Cucumber Cups
5-Spice Stuffed Cherry Tomatoes
Chicken Curry Cups
Shrimp with Sweet and Sour Sauce
Orange Chicken
BBQ Short Ribs
Mini Egg Rolls with Spicy Mustard
Coconut Shrimp with Mango Sauce
Pot Stickers with Ponzu Sauce
Teriyaki Sausages
Key Lime Cheesecakes
Kahlua Coconut Rolls
Mango Gelee
Fortune Cookies
The party was a success, although no one really knew what to say to me so I was pretty nervous. Everyone said they had a good time, which was the point. T helped with the decorating, and the house looked great. I was so rushed that I didn't get a chance to take any pictures, but it did look good. And I didn't quite plan well enough, so I was kind of late getting all the food on the table. I wanted everything to be fresh, so I guess I squeezed things a little too much.
The party was fine, and I think the food was pretty good. I guess I'm just not feeling very inspired lately. T is on a diet, and I need to lose weight, and I'm hardly ever home anyway. And I just don't have any friends to come over and eat the food. While T has plenty of work people we could have over, that is always nerve-wracking and I end up drinking too much and I don't have any fun. I guess I'm just feeling really isolated, and it kind of shows in my cooking. Maybe I'll try doing something elaborate for myself for Valentines day since T will be getting in late.
I don't even have the energy to write anything interesting. I'm just too tired, or worn out, or something. I'll try this again later.
T. and I held a Chinese New Year cocktail party this weekend for his office. There were about 50 people, which is about as many people as came to our wedding........ I guess being the boss has its benefits. The menu was pretty good, although we had decided to make it a little more generic (ie. no whole fish or super long noodles) to appeal to less sophisticated tastes.
Menu
Crab Mousse in Cucumber Cups
5-Spice Stuffed Cherry Tomatoes
Chicken Curry Cups
Shrimp with Sweet and Sour Sauce
Orange Chicken
BBQ Short Ribs
Mini Egg Rolls with Spicy Mustard
Coconut Shrimp with Mango Sauce
Pot Stickers with Ponzu Sauce
Teriyaki Sausages
Key Lime Cheesecakes
Kahlua Coconut Rolls
Mango Gelee
Fortune Cookies
The party was a success, although no one really knew what to say to me so I was pretty nervous. Everyone said they had a good time, which was the point. T helped with the decorating, and the house looked great. I was so rushed that I didn't get a chance to take any pictures, but it did look good. And I didn't quite plan well enough, so I was kind of late getting all the food on the table. I wanted everything to be fresh, so I guess I squeezed things a little too much.
The party was fine, and I think the food was pretty good. I guess I'm just not feeling very inspired lately. T is on a diet, and I need to lose weight, and I'm hardly ever home anyway. And I just don't have any friends to come over and eat the food. While T has plenty of work people we could have over, that is always nerve-wracking and I end up drinking too much and I don't have any fun. I guess I'm just feeling really isolated, and it kind of shows in my cooking. Maybe I'll try doing something elaborate for myself for Valentines day since T will be getting in late.
I don't even have the energy to write anything interesting. I'm just too tired, or worn out, or something. I'll try this again later.
Monday, January 21, 2008
Unfun Party Planning
I am planning an un-fun party. We are planning a cocktail party for T's office, or at least the 20-30 that he deals with the most. And I actually hope that they will have fun, but as T is the boss, this falls into the "mandatory fun" type of events that people go to not because they enjoy them but because they have to. Since we didn't get a chance to do a holiday party (neither Christmas nor New Years nor any other December-scheduled event that the EEO trouble-makers keep complaining is getting second-fiddled), we are going to have a Chinese New Year party. It allows us to welcome people into the new year, kind of, and avoids any "you are discriminating against the Unity celebration for Zimbabweans on Dec 22."
As this is going to be, we estimate, 40-50 people this will be the biggest party I have ever thrown. I'm considering renting glassware and plates, so that I don't have to do paper. But not sure yet. And while I love Asian food, of many kinds, I don't think this crowd will be particularly fond of things like whole fish cooked in salt, squid appetizers, or duck tongues, which my friend insists are known to bring longevity and contain lots of antioxidants.
So, planning is still in progress, so I'll let you know what we decide. I'm starting to experiment. Or, I would experiment if the kitchen wasn't so dang cold. So instead I'll watch FoodTV, make some notes, and get ready for my trip next week. Any ideas on what types of food one would make for the year of the rat?.......ratatouille?
As this is going to be, we estimate, 40-50 people this will be the biggest party I have ever thrown. I'm considering renting glassware and plates, so that I don't have to do paper. But not sure yet. And while I love Asian food, of many kinds, I don't think this crowd will be particularly fond of things like whole fish cooked in salt, squid appetizers, or duck tongues, which my friend insists are known to bring longevity and contain lots of antioxidants.
So, planning is still in progress, so I'll let you know what we decide. I'm starting to experiment. Or, I would experiment if the kitchen wasn't so dang cold. So instead I'll watch FoodTV, make some notes, and get ready for my trip next week. Any ideas on what types of food one would make for the year of the rat?.......ratatouille?
Monday, January 14, 2008
French Classic
French cuisine, especially the deserts and the seafood dishes, have an aura of being difficult and complicated, and......well........snotty. So, pour yourself a glass of wine Ms Child and let me show you how we do it at my house......
Menu:
Proscutto Wrapped Zucchini
Mini Peppers Stuffed with Anduille Sausage
Lobster Thermador
Braised Lemon Thyme Game Hen
Potatoes Florentine
Popovers
Chocolate Espresso Tort
My crowning achievements were the Lobster Thermador and the Chocolate Espresso Tort. For the tort I actually went through several cakes to get them right, and ended with one that was just tight enough to stand up to the 3 layers, but was still fairly fluffy and tender. The espresso buttercream was done in as a traditional French Buttercream with separated eggs, simple syrup, heating, cooling, whipping, folding, and repeating for several iterations. The result was one of the most luscious buttercreams I have ever tasted. Actually better than our wedding cake.....
I used to think that the richest seafood dish I had ever had was the Crab Imperial at Palace Cafe in New Orleans. But I think now that I have actually done Lobster Thermidor, the classic (read long, difficult, complex, and rather snotty) way, I think I have a new winner. I couldn't get pre-cooked lobster meat, so I steamed my own tails, made lobster stock, made the roux, sauteed the mushrooms, cooked in the brandy, assembled, bakes, replated, and finally topped with Parmesan cheese. It was the most decadent seafood dish I have ever eaten, and I have to say, I was pretty impressed.
The game hens and the popovers came out fine. The potatoes florentine were a little under cooked. So, don't think I've completely lost focus on my own meager talents. But I do have to say that I was impressed with the tort and the thermidor. And I think our guest were too.
So, what do you think Ms Child? Do I get a gold star for this one?
Menu:
Proscutto Wrapped Zucchini
Mini Peppers Stuffed with Anduille Sausage
Lobster Thermador
Braised Lemon Thyme Game Hen
Potatoes Florentine
Popovers
Chocolate Espresso Tort
My crowning achievements were the Lobster Thermador and the Chocolate Espresso Tort. For the tort I actually went through several cakes to get them right, and ended with one that was just tight enough to stand up to the 3 layers, but was still fairly fluffy and tender. The espresso buttercream was done in as a traditional French Buttercream with separated eggs, simple syrup, heating, cooling, whipping, folding, and repeating for several iterations. The result was one of the most luscious buttercreams I have ever tasted. Actually better than our wedding cake.....
I used to think that the richest seafood dish I had ever had was the Crab Imperial at Palace Cafe in New Orleans. But I think now that I have actually done Lobster Thermidor, the classic (read long, difficult, complex, and rather snotty) way, I think I have a new winner. I couldn't get pre-cooked lobster meat, so I steamed my own tails, made lobster stock, made the roux, sauteed the mushrooms, cooked in the brandy, assembled, bakes, replated, and finally topped with Parmesan cheese. It was the most decadent seafood dish I have ever eaten, and I have to say, I was pretty impressed.
The game hens and the popovers came out fine. The potatoes florentine were a little under cooked. So, don't think I've completely lost focus on my own meager talents. But I do have to say that I was impressed with the tort and the thermidor. And I think our guest were too.
So, what do you think Ms Child? Do I get a gold star for this one?
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