A nibble of heaven in New Haven

Well, it ll starts out on a weekend and I am working (and yes, we do get to paradise from here, trust me) and I managed to get a virus on my laptop surfing for recipes. When nobody could help me remotely, a drive to Hudson, MA was mandatory. And, he joined me on my way to CT to help with the drive. Ain't he sweet!!! Sure enough by 5, I had a new laptop (never mind that it took till Friday to get all my stuff to the new HD) and ready to work, ahem tackle the traffic that lay ahead. Well, perfect time to stop for dinner, he said. As always he quickly dismissed the french restaurant I picked and so we wound up at Ibizza. No crowds on a Monday!! Great!! We start with a hunk of warm bread and this.
This, is no ordinary olive oil. I was certain it was infused with "something". But no... Reminded us of the time in Venice, where this guy explained to us how the olives from the coast are rich with the taste and smell of the sea. If one could probably capture in a bottle, the taste and smell of some olive garden off the spanish coast, this would probably be it. And so we started, with the best olive oil I have ever tasted to date. Continuing on to a gazpacho. Unlike the gazpacos I am familair with - the chunky tomato based ones I have seen on food network, this was a wonderfully cold cucumber-pepper-honey dew melon based clear soup. Pair them up with some cheese croquettes, they are a great appetizer. Up next, a potato tartine and salad, and this duck breast accompanied by an avocado-carrot salad. Takes guacamole to a whole new level. And for his vegetarian entree, tonnes of roasted vegetables swimming in a mind-blowing sauce. And end it all with a warm chocolate souffle like dessert, I bet they do have a spanish name that does it justice. Anyways, there it is, Ibizza. Went there expecting tapas and was introduced to some really traditional Spanish fare. Heavenly, indeed!!!

Fried Rice, the way I like it...

Back when we were in MN, we loved the fried rice we got at a local restaurant in Plymouth. Have never been able to find a similar one since it shut down till recently. Have tried a gazillion times to duplicate *that* fried rice, to no avail. This one comes close.
The trick was to thinly slice the beans and carrots diagionally. And wait for the oil to be screaming hot before stir frying. I started with carrots and added the beans next and peas last. Seasoned with some salt. And then scrambled eggs on the side of the same pan. On the side, added soya sauce, hot sauce, tomato hot and sweet chili sauce, a dash of sesame oil and rice wine vinegar to cold rice. And then added the rice mixture to the veggies and eggs, for another coupleminues of stir fry. A colleague says fish sauce would add great flavor, but havent convinced my vegetarian taster a.k.a husband yet.

Cantaloupe Aqua Fresca

Ever since, C made the watermelon aqua fresca, a few years ago, this has been a favorite summer drink. This time, I tried the cantaloupe version. Come together ina jiffy IF you ahve the fruits diced and a couple big strainers. I dont mind the extra pulp, so I dont strain througha cheesecloth. Makes it less messy. And I dont dilute with water it as much.
4 cups melon
1/4 cup sugar
2 tbspn lemon juice
2 cups water
And I dont mash the fruit by hand, I let her rip in the blender... And voila!!!

Panna Cotta

While I am a die-hard chocolate fanatic, C is a sucker for anything seasonal. Even in the middle of summer, I'd prolly make chocolate cakes and tortes but she'd prolly make this one. A completely refreshing summer desssert - courtesy the buttermilk. Here's the one I made from her recipe which she tweaked from her colleague's. Instead of the fruit compote she just uses macerated berries but since I had pounds of cherries sitting on the counter, I reduced them down with sugar. And restrained myself from tossing in a few bars of chocolate ;)

Food Blogging

Its difficult for me to collect pictures of food (that I will soon beeating) for blogging. Push comes to shove, I concentrate on making the dish and then devouring it. And only when I am ruminating, does it strike me that I forgot all about taking pictures. Here's all I have to show for the wonderful pickled acorn (inspired byLa Zucca), creamy acorn squash soup, green salad with apples and cider vinaigrette, roasted cauliflower pasta (inspried by Genoa), an extemely light bean burger on a bed of roasted veggies and a delightful chocolate chestnut mousse verrine (again a La Zucca inspiration). Leonidas is my absolute favorite!!!

Washing the dishes

So, here we are.. Found this amazing molten chocolate cake recipe... Makes like a mousse.. Rises like a souffle... With warm molten chocolate interior... Decadence!!! So, I tested the recipe in the afternoon.. And tasted it too... alone... by myself.. A girl needs to reward herself for all the hard work, and hey!! I was going to bake it again in the evening... Eight minutes at 400F.. Would be perfect... right??!! Not really... since it was sitting in the fridge all evening, it needed more than 8 minutes.. Realised that a minute too late .... So, here we are... Two years and still going strong... I think ... I survived my encounter with a true "lava" cake and he still seems ok with doing the dishes... Maybe he agrees with Morley...

WHEN we on simple rations sup

How easy is the washing up!

But heavy feeding complicates

The task by soiling many plates.

And though I grant that I have prayed

That we might find a serving-maid,

I'd scullion all my days I think,

To see Her smile across the sink!

I wash, she wipes. In water hot

I souse each pan and dish and pot;

While taffy mutters, purrs, and begs,

And rubs himself against my legs.

The man who never in his life

Has washed the dishes with his wife

Or polished up the silver plate--

He still is largely celibate.

One warning: there is certain ware

That must be handled with all care:

The Lord Himself will give you up

If you should drop a willow cup!

A new kitchen.. An old recipe

Finally, the renovation is complete. The 50 year old house has an updated look. Moving from the 1-bed apartment its all vast expanses of refinished red oak, pastel colored walls, empty echoing rooms with a good dose of steel. As always with me, the kitchen is the only room fully furnished and functional. I wonder if I will ever use all the 4 bed rooms, but the kitchen has been working full-time even before all of the backsplash went up. This is the first weekend the house is devoid of all construction material and I fell back on my tried and tested banana bread recipe. Also, my first success with gluten-free baking when I discovered the wonderful almond meal.

3/4 c almond meal
3/4 c tapioca flour
1/2 c sugar
1 tsp xanthum gum
3/4 tsp baking soda
3/4 tsp baking powder
1/4 c chocolate chips
1/4 c chopped walnuts
1 c mashed banana
2 eggs
1/2 c oil

Preheat oven to 350F
Beat the 2 eggs. Beat in the mashed banana.
Mix all the dry ingredients together. With a spatula mix in the egg-banana mixture and oil alternately, ending with oil.
Bake for about an hour.