blisteringlydrunk

food amongst family and friends

Lemon Olive Oil Pasta December 19, 2014

Filed under: Pasta,Quick and easy — blisteringlydrunk @ 10:26 am
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This has been one of my go-to pasta dishes for a number of years. It is one of the few meals I make that actually came from peering into my cupboards and fridge and pulling together a “use it all up” meal. It changes almost every time I make it, but what’s consistent is that it’s easy and quick. My main theme.

IMG_3605Put pasta on to boil. Any kind will do, really. In the meantime, zest and squeeze some juice (about 2 oz, or whatever comes out) from a lemon, chop some garlic, cut some cherry tomatoes in half, drain some capers (I like a lot), and grate some cheese (Padano? Parmesan? whatever floats your boat). Lightly cook the garlic in lots of olive oil, and when the pasta is ready to be drained, throw the tomatoes, zest and a sprinkle or two of red pepper flakes into your frying pan. Warm the mix up, and add your drained pasta. Add the lemon juice and capers, some salt, pepper and basil (fresh or dried, your call) and your cheese. Add more olive oil to make it shiny and delicious, and adjust seasoning to taste. Enjoy! Ren

 

The New York Sour December 12, 2014

Filed under: Drinks — blisteringlydrunk @ 5:56 pm

The New York SourYou will notice a trend here of my mostly posting cocktails lately (or at least meaning to, which is practically posting, right?). It’s a trend I’m embracing. And imbibing. So, I have some Forty Creek Whiskey that I’ve been wanting to drink, but at a bit of a loss on how. I mean, I know how, clearly, but looking for something new. So I googled whiskey drink recipes and landed on this via the bon appétit website. I’m enjoying it now as I post this. Of course.

Ingredients

2 oz rye or bourbon
1 oz fresh squeezed lemon juice
1 oz simple syrup
1/2 oz red wine (Shiraz or Malbec)

Combine rye, lemon juice and syrup in cocktail shaker with ice. Shake until cold – about 30 seconds. Pour into cocktail glass with fresh ice. Add wine by pouring over the back of a spoon to create layer. Cheers! Ren

(I just realized this is our 200th post. One more reason to enjoy this drink.)

 

Whiskey Sour – better than a steak in a bottle October 23, 2014

Filed under: Drinks — blisteringlydrunk @ 6:03 pm
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IMG_0905 I should preface this post with an admission that I am writing it while drinking, so I am not responsible for what I may say here.
This drink (at least this version) has an egg white in it, so in my books it counts as a smoothie and therefore can be consumed at any time during the day. I had it with French Toast (yum, the classic breakfastfordinner that I serve whenever my fella isn’t around for dinner), so it pairs well with most anything.

Ingredients
2 oz bourbon (I used some sweet Elijah Craig that I got in the States for about 1/3 the price we would pay up here)
1 oz simple syrup
3/4 oz lemon
1 t egg white
Dash bitters – optional (I used Bittermans ‘Elemakule Tiki’)
Splash orange juice – optional

Toss ingredients in shaker without ice and shake until emulsified. Add ice and shake until chilled. Pour into some fantastic vessel and garnish with a maraschino cherry. Enjoy! Ren

 

Stuffed sweet red peppers September 17, 2014

Filed under: Quick and easy,Sides,Vegetarian — blisteringlydrunk @ 1:29 pm

Istuffed peppers found this recipe here and it fit all my needs: I needed to pair something with easy breezy gyoza (’cause if this would have been challenging, what would be the point?) and I had a lot of tomatoes, peppers and some feta I wanted to use up.  The whole family loved it, and it took about 5 minutes to throw together…

Ingredients

2 large, long red peppers
200 g (6½oz) cherry tomatoes
125 g (4oz) feta cheese, crumbled
1 clove garlic, finely chopped
10 basil leaves, chopped (I didn’t have fresh, so I used dried and it was great)
1-2 t olive oil
2 t balsamic vinegar
salt and pepper, to taste
3-4 t fresh breadcrumbs (I used Panko)
Olive oil, to serve
Extra basil leaves, to garnish

Heat the oven to 400°. Halve the peppers lengthways and remove the seeds. Halve the tomatoes and put in a bowl with the feta, garlic, basil, oil and vinegar. Mix. Season with salt and pepper. Place the mixture in equal portions in each of the pepper halves and then sprinkle breadcrumbs on top. Throw the peppers on a baking sheet and roast in the oven for 25-30 minutes, or until they have softened and the tops are golden. Drizzle with oil, if desired, garnish with a few basil leaves and chow down.  Cheers! Ren

 

Simple Broccoli Pasta September 12, 2014

Filed under: Mains,Quick and easy — blisteringlydrunk @ 10:39 am
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Get that broccoli in there!

Get that broccoli in there!

This is actually Kyla’s recipe, which she got from Katie, but in an effort to start blogging again, I’m stealing it for my post. Sorry gals. She sold me on it with her “quick and easy way to get broccoli into your family” talk. She’s good like that.  She also convinced me to buy pre-cut broccoli, and seriously, I hate chopping broccoli (how many of you have the Dana Carvey SNL song in your head now?), so this was brilliant.

Ingredients

1 lb broccoli
1 lb pasta (Or whatever. Equal parts broc and pasta worked for me)
1 garlic clove
1/3 c olive oil
shake or two red pepper flakes
salt & pepper
grated parmesan (or cheese of choice)

Boil pasta according to directions and about 2 minutes before it’s ready, add broccoli. Drain. Meanwhile, heat oil in pan and add garlic, flakes, salt & pepper (just heat, don’t start to sizzle it too much). Add pasta and broccoli and mix well. Throw cheese on top. Consume. See? Quick and easy. Ren

 

Janice’s Simple Summer Berries July 24, 2014

Filed under: Uncategorized — blisteringlydrunk @ 2:28 pm

strawberriesIt’s been exactly a year since our last post! That’s something to celebrate, right? And so what am I giving you after a year of silence? A recipe that I spent the last year testing and researching? No. I give you the easiest dessert of the summer, as taught to me by my mom’s best friend, Janice. Janice is an amazing cook who knows that the secret to all things delicious is whipping cream.

So this is what you do: add desired berries or summer fruit into a bowl (strawberries and fruit larger than a raspberry should first be sliced thinly). Pour a generous stream of the heaviest cream over the berries, ensuring you get cream into every little crevice. Eat with a spoon and love yourself for being so smart.

 

 

Korean Style Lettuce Wraps July 24, 2013

Filed under: Beef,Mains,Make Ahead,Quick and easy — blisteringlydrunk @ 9:57 am
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IMG_8172This is another great recipe from Fine Cooking’s Grilling magazine. I have made this a couple of times now, both for company and just for us. It’s a hit with adults and kids alike and a great icebreaker in the tradition of messy foods (tacos, spaghetti, meatballs subs, you know what I mean) only more warm weather appropriate, in that its nice and light. Plus, it comes together in no time; you can marinate it for 1/2 an hour if you need to get dinner on the table, or 8 hours if you are trying to get your prep done ahead. Either way is tasty, then the meat cooks in the time it takes the rice to cook. My biggest problem with this recipe is not eating too much; I always think I should have just one more!

1/2 medium Asian pear or 1 whole ripe pear

6 Tbsp soy sauce

1/4 cup sake (I use 2 Tbsp each, rice vinegar and sherry, due to lack of sake in my house)

3 1/2 Tbsp sugar

4 cloves garlic, roughly chopped

Salt and pepper

1 flank steak (mine was about 1 1/2 lbs)

3 green onions, thinly sliced

1 Tbsp sesame oil

1 Tbsp sesame seeds

2 cups cooked rice (I made coconut jasmine rice; just replace the water with light coconut milk when you cook it, the flavour is soooo worth it!)

1 head of leaf lettuce, red or green, washed and separated into leaves

1. Core the pear and roughly chop. Put it into a blender along with soy sauce, sake, sugar, garlic, a pinch of salt and 3/4 tsp freshly ground pepper. Process until smooth, then transfer to a bowl and stir in green onions, sesame oil and sesame seeds.

2. Place the flank steak in a wide shallow dish, then poke all over with the tip of a paring knife. Reserve half a cup of marinade for serving then pour the rest over the meat. Let sit for 1/2 an hour at room temperature, or up to 8 hours in the fridge.

3. Preheat grill to medium high heat and start your rice. Grill the meat for about 5 minutes a side for medium rare (will vary with the thickness of your steak, so use your discretion). Let rest for 5 minutes, then thinly slice across the grain.

4. To serve, place a lettuce leaf on your plate, top with about 1/4 cup of rice, meat and then spoon or pour over sauce. Fold up the bottom of the leaf and then fold the sides in (like a tortilla). I find it easiest to put everything on the table and let everyone make their own.

Enjoy! And make sure you have napkins ready!

Ky

 

 
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