Tuesday, January 27, 2015

Asian Carrot and Cabbage Slaw

I'm really into low ingredient, high health, pretty food right now. I'm trying hard to steer my household away from processed foods, and I'm trying to do better about working with fresh vegetables. By the way, trying are really the key words here. I still can't get my other half to stop buying insane amounts of candy. I'm so envious of his metabolism.

I'm also currently wracked with cravings for anything even remotely Asian inspired. I go through phases where I crave the same genre of food for weeks at a time. Sometimes it's seafood, sometimes burgers. Lately, it's Asian food.

So this recipe was born out of creativity and a desire for something filling, tangy, and easy to eat. I wanted acid and crunch and earthiness. This recipe makes a good sized amount of slaw, and it certainly does get better as it mellows in the fridge. I'll eat this straight out of the bowl, or on the side of some baked tilapia, or I'll make it the base of a baked chicken and avocado wrap (pictured below), which I highly recommend.

Asian Carrot and Cabbage Slaw

1/2 Head of Red Cabbage, shredded
3 Carrots, peeled
1 Tablespoon Sesame Seeds
2 Tablespoons Rice Wine Vinegar
A few drops of Sesame oil (optional but worth it)
A few grinds of salt

You want to shred or slice your red cabbage length wise, so it is in nice long stripe. Peel the carrots and then run them lengthwise through a mandolin is you have one, or just use a vegetable peeler run down them over and over until you have very thin strips of carrot.

(Sidenote: If you haven't considered buying a Palm Peeler I strongly recommend dropping whatever you are doing and buying one now. I was given one for Christmas and it has changed the way I think about peeling vegetables. No more hand cramping, cursing, or denting my fingers. Now back to your regularly scheduled programming.)

Put the carrots and cabbage into a large mixing bowl. In a heavy saute pan, toast the sesame seeds until they are just turning a little brown. Add the rice wine vinegar, sesame seeds, salt and a few drops (be sparing!) of sesame oil into the vegetables and mix well. Let sit for half an hour before serving, but if you need to dive in right away I'll never tell, and I'll totally forgive you.

Serve on the side of baked chicken or fish, or add to wraps. This would be awesome with shrimp tacos too.

Makes 6 servings

Monday, January 12, 2015

What I Did on Christmas: Lupo

Christmas day was a bit rough this year. My other half was working all day so we celebrated on Christmas Eve instead. I wasn't really up for staying home alone all day, so I went to see a show that a friend of mine works on.

After the show, I was thinking about dinner and about how I really really didn't want to cook. As I was walking back to my car, I passed by Lupo, Wolfgang Pucks restaurant at Mandalay Bay. I decided... screw it. I'm going to make something good happen to day. So I set up at the bar and ordered a really lovely dinner.

I drank Seghesio Zinfandel 2012, which is always a winner. I actually went to the Seghesio Vineyard back in April, and I really like it. It's also a huge favorite of my friend Jenn's, and she has excellent taste as always.

The it was Gnocchi with Veal Ragu. The ragu was a hair on the salty side but the gnocchi was absolutely perfect. Light, fluffy, delicate, exactly the way it should be.

I asked the bartender to pick me a side, and he settle on Lemon Parmesan Cauliflower. I'm going to probably try to recreate this. It was perfect. The citrus against the Parmesan really worked beautifully. It had just the right amount of caramelization and I really loved it.

If you're having a crappy day, sometimes it's worth it to just say Jai Refuse!, and make it into something better. You have more control over your destiny than you sometimes think.

Lupo on Urbanspoon

Saturday, January 3, 2015

Poire Martini with Pear Grey Goose Vodka

I like weddings. I find them neat and sweet and I've been lucky enough to have gone to many. They are all memorable for different reasons, and I like that I remember little glimpses of peoples days. Uneven flagstones at Heather's wedding. The way the wind whipped Alana's dress. A baby crawling across the floor at Michelle's and me nearly splitting my bridesmaids dress reaching for him. Anna rushing for her sister when her hair started to come undone. Kirsty waiting for the right moment in the music to start walking down the aisle.

Speaking of Kirsty, she's the younger sister of my dear friend Tree and she had a really awesome little Las Vegas wedding. We ended up having her reception in a cocktail lounge on top of the Delano here in Vegas and I had an amazing cocktail there. It, of course, had champagne in it since I was at a wedding after all.

The inaugural blog post of 2015 and the first (hopefully not last) of my new mission to play with all of the liquor in my bar features Pear Grey Goose.... which I bought specifically to make this cocktail. We'll not discuss how many times I made it in order to try and get the ratios right. Suffice to say, I've made a small dent.

For the Champagne/Prosecco/Sparkling Dry Wine any will work. Bear in mind that if it says sparkling wine on the label it doesn't mean it's not worth drinking.... technically it's only Champagne if it's from Champagne, France and lots of Vineyards respect that tradition and don't mislabel their product.

Poire Martini

1oz Pear Grey Goose Vodka
1/2oz St Germaine
1-1.5oz Champagne, Prosecco or other Dry Sparkling Wine
1 Thin Pear Slice to Garnish

In a cocktail shaker, shake the Grey Goose and St Germaine with plenty of ice. Strain into a glass and top with the Champagne. Garnish with a pear slice if you wish. If you don't have pears handy, don't let that deter you, because I think this drink is lovely.

Sunday, December 28, 2014

All Grown Up

When I was younger, maybe 10 years ago or so, I started dreaming of having an amazing bar. As an avid cocktail lover, I envisioned the day when I would have all the necessary ingredients for incredible things at my fingertips. I imagined coming home after a long day of work, mixing something delicious, and relaxing on my veranda surrounded by flowers that I had grown myself, before flitting around the garden and picking the vegetables I would make for dinner.

Well, a fair bunch of that didn't happen.... partly because I work from home, partly because I live in a desert and partly because I'm not really one to, well, flit. I also don't have a veranda.

But I do have a bar! As I was going through some photos I found a picture of my lovely bar from back in April, when I had just come back from Napa and stocked up on a bunch of wine. I had a few bottles of liquor, just the basics, but nothing too extensive.

I just went and counted and back then I had 24 different bottles hanging out on top of the bar. Maybe it's a little more extensive than I thought.

Which makes it even crazier now that I get to show the expansion I've made. I, um, well, now there are 40 bottles.

And a dual zoned wine fridge.

And a spare rack for overflow wine that's young and needs to age a little.


Okay. So. What was my point?

Ah yes! My new sort of plan. I'm giving myself a little challenge. I want to try my hand at cocktail making more frequently. So I'm going to try really hard in the new year to make a different cocktail every week or two with a different liquor from my bar. I've got a couple ready to go and I'll hopefully have those up soon. In the meantime, happy holidays and here is a picture of a cute puppy to distract you from the lack of recipes in this post.

(By the way, my boyfriend, procurer of the dual zoned wine fridge, has major brownie points for winning Christmas with that quite fantastic item this year).

Sunday, October 19, 2014

Life After

It's weird working for myself again. I'm still finding my groove and figuring out how it all fits together. Doing voice overs full time is certainly not something I ever expected to be doing, and if you had told me that would be my job two years ago I would have laughed in your face.

I work 7 days a week, but my time commitment is greatly reduced. I was working between 75 and 80 hours a week before. Now I'm probably closer to 30, which is quite lovely.

I certainly am enjoying being well rested and not running a million miles an hour. It's Sunday afternoon and I've spent the morning cooking brunch, reading Food and Wine Magazine, and hitting up the Farmers Market. It's a nice nice little life.

First things first, this guy and I bought a house. It's actually the house we were renting. The landlord wanted to sell it, and we called dibs. It's nice that it is ours now. We are slowly doing the things we've wanted to do to it for a while. We're about to rip out 5 palm trees, and overhaul the backyard. I'm optimistic yet nervous!

Zoe is getting pretty big now. Here she is being an excellent studio puppy. She likes to hang out by my editing chair while I'm in my sound booth recording. She's 7 months old now and still an absolute joy.

And the obligatory food type picture. And awesome Farmers Market haul of Bok Choy, Broccoli, Summer Squash, Green Tomatoes, Swiss Chard, Beet and Spaghetti Squash. $21 well spent. I'm looking forward to playing with it! I nearly died when I saw Green Tomatoes.

I've actually got a couple of food posts in the works. Crazy, right?

Saturday, August 30, 2014

44, 2, 4, 2

Here is a list of things, mostly featuring numbers.

I have 44 more shows until I finish with the Circus and work as a full time voice over artist and (hopefully) have the time to get back to the gym and the kitchen.

I have 2 dogs now. One more than I had two months ago. Zoe is incredible.

I spent 4 nights in Puerto Vallerta, Mexico with my amazing boyfriend.

We've been together two years now.

I can't stop listening to "Flaws" by Bastille.

I've eaten at a few more excellent restaurants in Las Vegas, that were on my bucket list. The Sweet Corn Chowder at Heritage Steak is the best thing I've ever eaten in my life.

My world is so very beautifully full.

Tuesday, May 27, 2014

Simple Summer Sangria

Ah the end of May. Here in Nevada the mercury is already over a hundred degrees on many days, and it's time for light fruity cocktails, salads from the garden, and catching up on trashy TV.

My fabulous other half built me a garden this year and it's filled with herbs and radishes and salad greens and zucchini and strawberries. I'm so excited for my tomatoes to come along so I can eat them like apples!

I have to share this Sangria recipe, because it's really delightful and I'm swooning over it. It's perfect for the Summer, and I have a feeling it's going to be a found quite frequently in my fridge. It's also wonderfully simple to make.

I know it sounds odd, but buy cheap wine for this. An inexpensive sweet and fruity red would be perfect. I think the one I used was about $4.50.

Simple Summer Sangria

1 bottle fruity red wine
2 Oranges
1 Lemon
1/3 Cup Triple Sec
A Handful of Mint Leaves

Slice on orange, and then juice the other. Slice the lemon. Place the fruit in a carafe or pitcher with the mint. Pour over the triple sec, then the bottle of wine. Stir. Chill.

Serve over ice, try not to break a wine glass in the process.

Makes 4 glasses.