I have been VERY lazy on posting these. A BIG thank you to Geeq Shuq (and Mrs. Geeq) for being the burr in my blogging saddle. Thank you for caring my friends. It was great having my sister come in on this one. She brought some rabbit (my first time having rabbit both on the show and in general) and it was delicious. Looking forward to having her on the show again soon.
MAIN: Rabbit in mustard sauce
SIDES: Mushroom and Herb Polenta and Roasted Rainbow Carrots with Thyme
PARING: 2013 Santa Margherita Chianti Classico Riserva
Rabbit in mustard sauce
•2 rabbits (about 2 1⁄2 lbs. each), each cut into 6 to 8 pieces
•Kosher salt and freshly ground black pepper, to taste
•1⁄2 lb. pancetta or unsmoked bacon, cut into 1⁄4″-thick strips
•1 1⁄2 cups crème fraîche
•3⁄4 cup Dijon mustard
•2 tbsp. roughly chopped fresh thyme
•2 tbsp. roughly chopped fresh sage
•2 tsp. black or yellow mustard seeds, crushed
•8 cloves garlic, thinly sliced
•4 bay leaves
Continue reading “RECIPES FROM 03/03/17”
Fall is here, time for soups!! Guess what goes great with soups…paninis! Simple and savory. En guete.
MAIN: Turkey, Brie and Apple Panini with Balsamic reduction
SIDES: Creamy potato soup
PARING: 2015 Louis Jadot Beaujolais-Villages
1/4 lb roasted, sliced turkey
Your favorite bread
thinly sliced Granny Smith apples
2 oz brie cheese
1 C. Balsamic Vinegar
2 tbsp butter Continue reading “RECIPES FROM 10/21/2017”
Had to go up against my buddy Jax Macky in a cooking competition. It was an amazing time and I sharing the stage with Jax was a LOT of fun. We lost at the end of the day, but it wasn’t for lack of good food. I decided to go a little creative and did a German/Japanese fusion dish. It was definitely köstlich and full of umami.
I have been very remiss in posting these up. The act of writing, indeed the act of streaming as well, are a mentally demanding. I am the type of person that draws strength from interaction. It doesn’t matter if it’s positive or negative (although it’s better if it’s at least constructive) just as long as someone is listening. These recipes pose a problem because recipes don’t generally inspire interaction. You go to a website, you find what you’re looking for, and you make your food. I want to thank those of you that have “yelled” at me in the last few weeks to start putting these up again. I hope you enjoy and I hope you let me know what you think. Did these recipes work for you? Did I present them in a way that made you want to try them? Did you tweak them to make them your own in any way? Leave a comment and let me know.
Let’s talk about food. After all, isn’t that a pivotal part of this website, food?
The two things I’m rather known for is my love of food and film. One of my favorite films to this day is My Big Fat Greek Wedding. It is a fun look at the Greek family dynamic as we follow a woman who has always felt out of place in her large family and finds love with a non-Greek. Why am I changing topics? I’m not. Food plays a major role in this film. The family owns a restaurant, the mother is constantly offering food, and the family is always eating. Someone is upset? Eat something. Serious discussions to be had? Food for everyone! It is a vital part of their interactions.
Whenever a movie wants to display friendship, family, and togetherness, they add food, laughter, and drink. Under the Tuscan Sun, Mrs. Doubtfire, and Lady and the Tramp are just a few movies in which food is a way of connecting with others. Dinner with friends, caring for your children, or just connecting with a new love over a plate of delicious spaghetti and meatballs – food for the body and the soul.
Food is vital, not just to living, but to being alive.
Some of the best memories I have are related to food. My father taking me to obscure restaurants to try vegan food from around the world. Pizza in a takeaway box on the floor the first time my husband and I made love. Late night hot wings with my oldest and dearest friends.
I taste an old recipe and it brings me back to 3am, 10 years old, my best friend giggling beside me as we make microwave pizzas and popcorn with lays chips. It wouldn’t matter that we’d been up since 10am and should have been asleep; my light sleeping mother probably would have been easily woke by the microwave; we giggled anyway. Fifteen years later, we wouldn’t be as close, but we’d laugh and remember with nostalgia of late summer nights, where nothing was learned but everything remembered.
I smell black coffee and cinnamon rolls, and I’m back to Sunday mornings with my dad, just the two of us enjoying a snack before church. He’d talk too loud and I’d talk just as loud, both because he can’t hear as well as others. He’d read me reviews for new movies, discuss politics in his single-minded view, and give his strong opinion on the way people behaved. He was offensive, he was rude, and people always stared. But he was my dad, and these were the few times I could ignore the stares and just laugh at his boisterous, opinionated mind. I’d taste cinnamon rolls all day.
I taste good Italian pasta and I remember my favorite restaurant back home, with fire baked bread and friendly staff, too many memories to name. The same waiter every year, his hairline slowly receding and his smile always the same. They saw me through several boyfriends, several best friends, but I was constant. It was a comfort, familiar, warm, and it was one of the hardest places to leave behind when I moved away.
Food. It brings you home, back to the moments that made you who you are. Taste triggers memory, which triggers nostalgia, and we don’t just eat to survive. We eat to live.
Find a recipe, steal grandma’s cookbook if you must, and make something that will leave a lasting impression. Get your family together, gather your friends, and make memories.
Feed your body, but also feed your soul.
This really is one of my favorite dishes to make. It’s rich and has a great bite to it. The recipe looks complicated, but beyond cooking the fish it’s really pretty much just about seasoning to taste and mixing. I was happy to be joined by my long time friend Kevin on this one and he made an amazing sous chef (despite not being able to open cans). Make and enjoy friends! Continue reading “RECIPES FROM 4/22/2017”
Communicating. We do it daily, so you’d think we’d be aces at it. And yet so often we spend our days arguing, screaming to be heard, understood, or even to just once be “right”. So many of us feel that we are unheard, so we shout until we are hoarse and the people around us are deaf from the sound. Continue reading “Sera’s Monologue: Talk to Me”
This is April. This is comfort food. This is simple. This weeks recipe is more of a play how you want kind of thing. We had four sauces at the ready, but honestly, between the scotch, beer, and hungry studio audience we had to just eat. Continue reading “RECIPES FROM 4/8/2017”
I’m hoping to do a comfort food kind of month in April and this meal was pretty comfy. As per usual, it was a lively chat and a good time as I attempted to make panini’s without a panini press. Not to mention the 2008 Clos Du Val was quite a find. It was a great pinot noir. Here you go. Continue reading “RECIPES FROM 4/1/2017”