Feb 092013
 

 

Today I am shar­ing with you the dates I chose for my “dates for a year” gift. If you missed that post,  you can find it HERE.

  1. Train ride to San Juan Capis­trano for Brunch at Ramos House Cafe’.
  2. Tick­ets to the Kings game.
  3. Walk­ing tour in San Diego’s Lit­tle Italy with a gift cer­tifi­cate to Extra­or­di­nary desserts.
  4. Lunch at Lucha Libre. It’s this dive Mex­i­can restau­rant where you can reserve the “booth”. Funky and fun!
  5. Puz­zle night at home. (this is some­thing they like to do together)
  6. Art Splash Carls­bad where locals come together and paint the streets and show­case their art. (sent them to break­fast first)
  7. Cineopo­lis, the fancy movie the­ater where you can recline in your comfy chair and have a wait­ress bring you a mar­tini, while you watch the lat­est James Bond flick!
  8. Go Cars in San Diego. Basi­cally I sent them to be tourists in their own city. Cafe Chloe’ fol­lowed for lunch. (a San Diego must)
  9. Pot­tery paint­ing at a local shop where they made each other a gift.
  10. Ice skat­ing in La Jolla so they could bring back the teen romance in their life! haha
  11. Their last date was a gift card to Michaels Craft shop so they can assem­ble their scrap­book together with their “year of dates” pho­tographs and memories…

 

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These were the dates I chose for my sis­ter and brother in-law. My ideas were truly end­less, espe­cially the longer I thought about it. Here is a lit­tle added bonus for you…

More date night ideas:
  • Pic­nic with all the trim­mings. (can­dles, blan­kets, wine and even a lap­top to watch a roman­tic movie)
  • Din­ner at a restau­rant, but at the “chefs table”. (this is the room or counter you eat at while watch­ing your food being prepared)
  • Spa day for fab­u­lous mas­sages and facials. A mini date at your local pedi­cure place would be great too!
  • Be a tourist in your own city. I espe­cially like using Groupons/Living Social coupons for this.
  • Whale watch­ing or sun­set din­ner cruise.
  • Cook­ing class at a local restau­rant or store, such as Sur La Table.
  • Amuse­ment park such as Dis­ney­land. Act like a kid again…even if for one day!
  • An unusual din­ner out such as “eat­ing in the dark” or try a new food. (Indian, sushi, vegan, etc…)
  • Museum or local art showing.
  • Music con­cert for an old favorite band.
  • Your local juice bar, fol­lowed by hit­ting the rock climb­ing gym. (fun even for beginners)
  • Plant an herb gar­den together.
  • Cre­ate a sig­na­ture cock­tail. Have fun exper­i­ment­ing with ingre­di­ents such as laven­der, rose­mary and mint. (look around on the inter­net for inspiration)


Date nights that are cheap or free:
  • Embrace the great out­doors by going on a hike or stroll along the beach, river, or local nature spot.
  • Wash each oth­ers cars together while blast­ing your favorite tunes. (if it’s warm enough, add a lit­tle water fight too!)
  • There is noth­ing more roman­tic than cook­ing a meal together. Do every­thing as a team,  from choos­ing the din­ner, gro­cery shop­ping, prep­ping and cooking.
  • Pam­per your sig­nif­i­cant other. Exam­ple: Let them watch their favorite t.v. , play video games, eat their favorite bad foods, GUILT FREE, while you make them food, always have a cold drink for them, do a few of their chores, give a lit­tle foot rub…you get the idea.
  • Garage sale or flea mar­ket date. Des­ig­nate $10 and have fun search­ing for a gift for one another.
  • Fol­low a local food truck to have some gourmet grub on a budget.
  • Pay it for­ward together. This might be the most bond­ing date. (tidy your elderly neigh­bors yard, babysit for a sin­gle par­ent, deliver a sur­prise din­ner to some­one sick or depressed, have a fund raiser such as a garage sale for some­one in need, vol­un­teer locally such as a beach clean up, help friends have their emer­gency kits together, I could go on and on…)
  • Attend a free con­cert in the park or movie in your local com­mu­nity. (usu­ally a sum­mer activity)
  • DIY spa day. Cre­ate a spa atmos­phere with sooth­ing music, water with cucum­bers and lemon, low light­ing, favorite can­dle scent…and give each other scalp, hand, foot or neck mas­sages. If you have a tub, draw a nice bub­ble bath for the other with a tray of a few of their favorite things. (book, bub­bly, soaps) Throw a towel in the drier so it’s nice and warm for them when they get out.
  • Game night,  such as chess or scrabble.
  • Get some house­hold chore done, such work­ing in the yard. It might not be the most roman­tic date, but you will get some­thing accom­plished TOGETHER. Make it enjoy­able by tak­ing a break and hav­ing some cold beer and chips/salsa together.

 

I think these sug­ges­tions should keep you busy for a while. Please feel free to share your ideas in my com­ment sec­tion to share with every­one!! I’d really appre­ci­ate your cre­ative input.

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Jun 272012
 

I’ve fallen in love with the quirky cook­ing show, Extra Vir­gin, star­ring Debi Mazar and her Ital­ian native hus­band. I recently tried one of their mouth water­ing recipes, bolog­nese lasagne with a besci­amella sauce. It is divine! I’m going to be upfront with you, it’s a sim­ple yet time con­sum­ing recipe. How­ever, one bite and you’ll know it was worth all the effort.  The main thing you’ll notice that sets this recipe apart from most, is the lack of cheese. Instead you use a besci­amella sauce that is made from but­ter, flour and milk. It turns what would be an ordi­nary dish into an extra­or­di­nary one!

I fol­lowed the recipe as directed, except I omit­ted the nut­meg sim­ply because I don’t like it. If you need a meal to impress, look no fur­ther… Serve it with a sim­ple salad and rus­tic Ital­ian bread. Of course, don’t for­get the vino!

Recipe Here

(cour­tesy of Gabriele Cor­cos and Debi Mazar)

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Look­ing for some­thing dif­fer­ent that you haven’t expe­ri­enced in your culi­nary life as of yet?

Out­stand­ing in the Field is a rov­ing adven­ture – lit­er­ally a restau­rant with­out walls. They set the long tables at farms or gar­dens, on moun­tain tops or in sea caves, on islands or at ranches. Occa­sion­ally the table is set indoors: a beau­ti­ful refur­bished barn, a cool green­house or a stately museum. Ingre­di­ents for the meal are almost all local and gen­er­ally pre­pared by a cel­e­brated chef of the region. This really is a great way to expe­ri­ence the farm to table trend.

I per­son­ally have not had the plea­sure of shar­ing a meal at one of their tables. They’re not always in your area and dip deep into your pock­ets. How­ever, it is on my list of things to do…eventually. I’d also like to men­tion I have no finan­cial gain by shar­ing this infor­ma­tion with you. It’s just some­thing I found to be inter­est­ing that I wanted to share with my read­ers. MARK YOUR CALENDAR, MARCH 20th TICKETS GO ON SALE! Look at their sched­ule now and plan ahead. Tick­ets sell out in minutes.

 

DIYD: (do it your­self dinner)
  • If you know the day you can burn a few hun­dred bucks is not in your near future, but you’re inspired by the idea, why not try to recre­ate your own “farm to table” dinner.

 

What to do:
  • Loca­tion! Loca­tion! Loca­tion! Find a spe­cial space whether indoors or out that is a lit­tle more adven­tur­ous then the din­ing room. Think-the beach, along the river, in a cac­tus for­est, on a ranch, at a local park, in a pri­vately owned library, under a big tree, in the mid­dle of the street at the end of a cul de sac, on a basketball/tennis court. Think out­side the box and have fun!
  • After your loca­tion is estab­lished, decide on how many guests you will be serv­ing. A roman­tic din­ner for 2? A fam­ily reunion for 20? You decide! Once the num­ber of peo­ple is estab­lished be sure you have enough long ban­quet tables and fold­ing chairs to recre­ate an out­door din­ing room.
  • Cus­tomize the din­ing décor to your own indi­vid­ual lik­ing. For me, I would use as many can­dles as would fit! Oth­ers may use hay stacks for the benches with crisp white linens drap­ing the tables. Have fun and remem­ber there are no rules! (Martha won’t be attending)
  • Next, decide on your menu. Choose sea­sonal items that you can get at your local farm­ers mar­kets. If you really pre­pare in advance, you can even grow some of your own ingre­di­ents your­self.  Try to select items that can be pre­pared fully in your kitchen and brought to the sight in cool­ers or warm­ing bags.
  • Remem­ber the details such as weather con­di­tions, bugs, restroom avail­abil­ity, park­ing, dietary restrictions/allergies , wine pair­ings, music, throw blan­kets, etc…
  • If you like the idea but don’t want all of the work, cater the event and have it deliv­ered to your site.  Try to find a store or restau­rant that makes farm to table meals. The con­cept and ambiance will still be enjoyed by all.

 

Buon Appetito!

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First, I must thank my dear friend for treat­ing us to such a fab­u­lous din­ner! I must admit the thought of prunes and olives was not mouth water­ing at first. If you can get past the ingre­di­ents list and just make it, you’ll be in for a deli­cious sur­prise, I promise. For those of you look­ing for the per­fect make-ahead dish, look no fur­ther. You mar­i­nate this the night before and just pop it in the oven the next evening. It’s so easy but will taste like you spent an entire day slav­ing in the kitchen. Don’t for­get to serve it with some fresh Ital­ian crusty bread for dip­ping in the juices. (the best part) My friend made a fresh green salad and oven roasted aspara­gus on the side. It was the per­fect com­bi­na­tion! Hope you enjoy it as much as I did…

Buon Appetito!

 

 

 

 

 

 

 

 

RECIPE HERE
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chicken with lemon and olives in a pan

 

 

 

 

 

 

 

 

(Okay, okay, mine doesn’t look exactly like the magazine’s photo but I bet mine tastes better!)
 

Cook­ing Light mag­a­zine is one of my favorite places to find sim­ple, healthy, but deli­cious recipes. I espe­cially like this month’s issue because of the 25 chicken din­ners that are fea­tured. I’ve been exper­i­ment­ing with the dif­fer­ent recipes and so far I love the chicken with lemons and olives din­ner.  The aro­mas are enough to get your entire fam­ily to grav­i­tate to the din­ner table!

 

 

 

 

 

 

RECIPE HERE

Hope you enjoy…Buon Appetito!

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This Sun­day, I’m hon­or­ing my favorite con­tes­tant on The Next Iron Chef, Michael Chiarello, by mak­ing his chicken taco recipe. One taste and you’ll be watch­ing with me as I cheer him on.

Recipe here

I don’t take any Nel­lene short cuts with this recipe. I make it just like Chef Chiarello does. You can decide on which condi­ments you’d like to serve on the side. I like to offer sour cream, fresh cilantro, red onions, cheese, avo­cado and home­made salsa.

Next week I’ll be doing a post on how to throw a Next Iron Chef finale party. Be sure to stay tuned…

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This is the meal to make when you’re crav­ing that Sun­day sup­per that tastes like you spent all day slav­ing over the stove. I found a per­fect com­pro­mise with Ina Garten’s Bolog­nese recipe. The good news is that it only takes week­day effort to make. I was pleas­antly amazed by it’s rich, robust fla­vors that came together in such a short time.

Recipe Here

Tips:

  • Dou­ble the recipe (I did) and freeze the sauce for a future easy week­day dinner.
  • Be sure to print this one out and add it to your recipe file labeled, “company’s com­ing over for din­ner”.  It’s so easy to make the day ahead. On the day of you can just make a fresh salad and boil the pasta.
  • Put together a gift bas­ket. Most of the ingre­di­ents are dry and can be bought and assem­bled in a bas­ket. Include the recipe and what they need to add. (the beef) Keep it sim­ple or add a lit­tle extra with wine glasses, vino to drink, cloth nap­kins, can­dles, Ital­ian music cd, etc…


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Nov 162011
 

 

 

 

 

 

 

 

I’m shar­ing one of my secret steak mari­nades today! That’s right. It’ll be float­ing in cyber space for­ever now. I rarely order steak out at a restau­rant because I think my ver­sion tastes just as good, if not bet­ter. My secret ingre­di­ent is espresso. It adds a sub­tle earthy fla­vor, while ten­der­iz­ing the steak.

My first choice cut of meat would be a rib eye bone-in. Oth­er­wise, you can choose what­ever cut is your favorite, just be sure it is a high qual­ity choice. (no slow cook­ing beefs)

Mari­nade: (4 steaks)

  • ½ cup espresso (or really strong coffee)
  • ½ cup soy sauce
  • ½ cup red wine
  • 2 gar­lic cloves crushed
  • coarse salt
  • fresh ground pepper
  • red pep­per flakes (optional)

 What to do:

  1. Salt and pep­per your steaks generously.
  2. Mix all the other ingre­di­ents together in a shal­low pan (like a casse­role dish). Place your steaks in the mari­nade. The longer you let them sit, the bet­ter. I usu­ally mari­nade them 2–6 hours depend­ing on how pre­pared I was that day. At your halfway point, flip the steaks on their other side in the sauce. Note: If you’re let­ting them mari­nade for more than 2 hours, be sure to cover your pan and refrigerate.
  3. My pre­ferred method of cook­ing the steaks is on the bbq. Noth­ing can repli­cate that unadul­ter­ated smoky fla­vor. If you do not have access to a bar­be­cue, you can use the oven or stove top grill pan.
  4. It’s very impor­tant to let your steaks rest for ten min­utes after they’re done cook­ing. This allows the juices to stay in. I always fin­ish with a lit­tle bit of salt right before serv­ing. It melts per­fectly into the steaks. (My mouth is water­ing as I type this!)

How long to cook your steak:

Every bar­be­cue, oven, and stove work dif­fer­ently. These are just gen­eral guide­lines. Please adjust as nec­es­sary. For a 1 inch thick steak, 4 1/2 min­utes per side for rare, 6 1/2 min­utes per side for medium and 9 min­utes per side for well done. The more “give” or “bounce” you feel when press­ing into the steak with your fin­ger, the rarer it is. Try not to cut into the steak to check if it’s done. That will pro­vide an escape path for all those won­der­ful juices.

Buon Appetito!

 

PersonalWine.com

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Do you want your senses to do a lit­tle dance this week­end? Then get boogy­ing in the kitchen and make this soup orig­i­nally cre­ated by Mar­cus from the Top Chef. It’s not like a typ­i­cal extra thick bean soup. I would clas­sify this more as a brothy (is that a word?) bean soup but with bold fla­vors. This is def­i­nitely com­pany worthy!

RECIPE HERE

By the way, I must credit my mother in-law Con­nie for this new keeper…thanks!

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Sorry I didn’t make any soup this week, there­fore it’s Sun­day sup­per instead of soup. I think you’ll for­give me after you see what I have in store for you…short ribs! I nor­mally use another recipe, but decided to try out this one from my new cook­book, How To Cook Like A Rock Star. Anne’s recipe has more of a tomato fla­vor base. It’s very sat­i­fy­ing and will have even the pick­i­est of eaters singing praises!

Short Rib Recipe Here

Changes I made to the recipe:
  • I used 1/2 cup tomato paste only.
  • Instead of short ribs on the bone, I used boneless.
  • I made mashed pota­toes for my side, which I think is the per­fect com­pli­ment. My sec­ond choice would be pasta, given the tomato fla­vors of the dish.

 

 

 

 

 

 

 

In case you’re won­der­ing why Sun­day sup­per is posted on Fri­day night, it’s so you have time to get the gro­ceries and plan for Sunday!
Buon Appetito!

 

 

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