Monday, September 15, 2008

Stephen's Irish Car Bomb

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Here's a recipe for a very wicked drink. Stephen made these for us at Michelle's birthday weekend at the Russian River. You have to drink it fast or else the drink curdles right before your eyes. It is supposed to be chugged in one or two gulps and has a slight chocolate milk after-taste. Pictured here is Stephen (right) with cousin, Scott Shimomura in New York City.


Ingredients:
1/2 pint Guinness beer
1 oz Jamison rye/whiskey
1/2 oz Bailey's Irish cream

Pour the Guiness into a pint glass. In a separate shot glass, pour the Jamison into the shot glass, and then pour the Bailey's on top. Drop the entire shot glass carefully into Guiness glass. Drink it quickly before it curdles.

Saturday, September 6, 2008

Corinne's Roasted Tomato and Onion Appetizer

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It is such a treat going to Corinne's when I visit Bainbridge, as she always cooks something wonderful to eat. On my last trip there, she made the most delicious and succulent oven-roasted tomatoes and onions, drizzled with olive oil and sprinkled with chopped fresh basil. She served the roasted veggies on top of toasted slices of peasant bread with a creamy cheese spread. It was excellent! I begged for the leftovers.

Ingredients:

2 large Walla Walla onions, thickly sliced
2 T extra virgin olive oil
12 ripe plum tomatoes, halved lengthwise with insides scooped out
3/4 lb. fresh ricotta (sold in specialty deli sections) or feta, fresh mozzarella, stilton, soft cream cheese
1/2 cup slivered fresh basil
Toasted peasant bread

Preheat oven to 425 degrees. Arrange onion sices in single layer on 2 baking sheets, brush both sides with olive oil and bake 25 min., turning after 15 min. until golden brown. Place tomatoes in 2 shallow pans, cut side up, and brush cut side with olive oil. Roast for 25 min. at 425 degrees until centers are soft. Reduce heat to 300 degrees and continue to roast until more dried out, approx. 20-30 min. longer. Spoon cheese in the middle of a large platter and surround cheese with onions and tomatoes. Season with salt and pepper. Drizzle additional olive oil. Sprinkle with basil, and serve with toasted bread.


Thursday, September 4, 2008

Cliff's Gazpacho

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Cliff Louie made this soup last weekend while I was visiting Seattle, and it is truly the most refreshing and delicious soup I have ever tasted. It is best served chilled, so is perfect for a hot summer day. Pictured here are Cliff and Patti in Laguna Beach.

Ingredients:
1-1/2 lbs vine-ripened tomatoes, peeled, seeded and chopped
1 cup of V-8 juice or tomato juice
1 T white wine vinegar
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced (optional)
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 tsp balsamic vinegar
2 tsp Worcestershire sauce
1/2 tsp toasted, ground cumin
1 tsp kosher salt
1/4 tsp freshly ground black pepper

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup. Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, white vinegar, V-8 juice, Worcestershire, cumin, salt and pepper and stir to combine. Or what Cliff does is put the onion, tomato, red pepper and cucumber into the blender and blend until texture is chunky, then add other ingredients into blender and puree for another 15-20 seconds. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight.
...............and here's Ms. Sophie