Tuesday, August 31, 2010

Jumbo Shrimp in Diced Tomato, Onion, and Feta

I had a hankering last night for jumbo shrimp.  Yes I happen to have some available in my fridge, lucky me.  Years ago I made a version of this and it was far better from a Greek cookbook I have but couldn't find last night.  Anyway, saute some onion in a pan with some olive oil.  Once it's nice and soft add 1/2 a can of diced tomatoes with juice and let it simmer down.  Meanwhile add all your seasonings, salt, pepper, Greek seasonings, garlic.  Once it's reduced, add cooked jumbo prawns and finally nice hunks of feta cheese and let it melt.  Simply lovely.  Watched it during Bachelor Pad....interesting.


Monday, August 16, 2010

Mushroom Wellington - enough for two civilized sized squares

Alright.  I could have seriously devoured this gorgeous perfect little appie, but refrained and brought it instead to my bil's 40th birthday party.  It is easy and succulent.  Clean and then chop up mounds (maybe 5 or 6 small packages) of mixed and white or brown mushrooms.  I used portabello, as well as shitake, and some more weird ones I got at No Frills.  Additionally I chopped up 1/2 a large white onion - but feel free to chop up a whole large one, it will only add to it's delish-ous-ness.  Put about 1/4 of butter into a medium hot large frying pan and add the mushrooms and the onions and stir over heat until succulently soft.  Then add 1/4 of red wine, or more if you like, together with 1/2 a round of Boursin cheese, or add 1/2 cup of philly cream cheese or laughing cow if you wish.  I also added a few sprigs of rosemary for a nice woodsy compliment to the robust mushroom and wine mixture.  Salt and pepper and cook until most of the liquid has disappeared.  Cool down.  Then roll out puff pastry into a square (I bough already rolled out ones) and put onto a cookie sheet.  Spread 1/2 the mushroom mixture over the puff pastry to 2 cm of the edge and top with another puff pastry square the same size.  Seal the edges with a fork and cover the wellington with egg yolk so it will turn out gorgeously brown and shiny.  Put into a 375 degree oven for about 1/2 an hour.  Keep an eye on it so it doesn't get too brown - but just nice and toasty like a California girl's skin...that will melt your Popsicle, oh oh, California girls are irresistible.....Katy Perry.


Sunday, August 15, 2010

Orgasmic Food

I actually coined the phrase, culinary orgasm (as I'm sure many have) a few years ago after I bit into a ripe juicy peach.  How can one, who has experienced a physical orgasm, not compare good food that has, as author Shari Darling of the book, Orgasmic Appetizers has so perfectly described, "moan factor."  I feel so sad for the person who does not have neither the ability, nor the appreciation to get lost in a warm, buttery, Parmasany plate of pasta, or a big glass of white wine and a plateful of homemade crab cakes.  Alas - I experience culinary orgasms frequently as I hope you do too.  Buy Shari Darling's "darling" orgasmic appetizers and matching wine book.  She's a girl who has read my heart.  Do you have any favorite Orgasmic food combinations you'd like to share with us?  I will write down a few of mine and hope you won't leave me to stand all alone on this one - even though, one can most certainly experience a culinary orgasm by themselves, I really do prefer pour deux!

Cheesecake, Prime Rib with Yorkshire Pudding, Bouillabaisse, Porkchops the old fashioned way with mushroom soup, crab cakes, ice cream cones from Disneyland 's ice cream parlour, a homemade hamburger, my recipe for French burgers (in a pan with wine), fresh raw oysters (of course!), my famous tomato tart, my cauliflower soup, my pumpkin soup, my mardi grais salad....oh there are so many things.  Please share!!!!!!!!!!