Archive for March, 2007

We bottled our first batch of Riesling seven weeks ago tonight. When we decided to try our hand at becoming home vintners, one of the things that most excited me was designing a label (besides actually making the vino, of course!). Conveying excitement, thought, anticipation, passion, hard work, failure, success, and devotion onto a piece of adhesive-backed cardstock has been the most difficult task I think I have ever taken on – so our wine remains label-less. While there shouldn’t be any pressure to “get it right the first time,” I really want to be able to look at that label and see our entire experience of that first batch. Read the rest of this entry »

and I’ll be happy. And quiet. I promise.

I love spring. The lines between seasons are usually blurred in the flatlands of southeast Texas, but after several consecutive weeks of chilly weather, I can actually say that we really did have a winter this year (as real as it gets an hour inland from the Gulf). Now the mid 70′s have set in, the trees are revealing the first green of the season, and the per-pound price of asparagus is finally cheaper than a gallon of premium gas again.

I don’t pay $6 a pound for many things and that includes the short, pencil-thin, and sickly asparagus spears that are sold in my grocery store during the winter. Versatile or not, veggies don’t typically get a lot of attention around dinner time (or any other time). If you’ve peeked in once or twice, you know that my husband eats few veggies. Early last year he accepted avocados and even cucumbers (in the form of matchsticks in California Rolls). It’s not that big of a stretch to think he might enjoy a serving of oven-roasted asparagus by summer’s end but it is still a stretch!

Oven-Roasted Asparagus
6-8 asparagus spears, trimmed
2 Tbsp olive oil
1/8 tsp red pepper flakes
2 garlic cloves, crushed
Parmigiano-Reggiano, grated

Preheat oven to 375.

Heat oil, red pepper, and garlic over medium heat until the garlic begins to brown. Remove garlic from the pan and add asparagus. Toss and cook for 2-3 minutes and remove from heat. Transfer to a baking sheet and bake for 10 minutes. Garnish with grated parm-reggi cheese and enjoy!

Peanuts – who knew they could be used for things other than peanut butter

I had no exposure to Asian food until I was in college. No Chinese, no Vietnamese, no Korean, no sushi. We truly were an American Eats household with the occasional spaghetti, lasagna, and enchiladas thrown in (and my mom makes a mean enchilada).

In college, I discovered the Americanized Chinese food trinity: sweet & sour chicken, fried rice, and egg rolls. About 5 years ago I discovered sushi. I was terrified as I looked at the bait sitting on my plate – at least it wasn’t moving. A friend gave me a quick tutorial in Chopstickology and that was all I needed. I’ll take sushi over just about anything now.

I’ll admit that I still lack serious knowledge and experience of Asian cuisine. My first taste of Kung Pao chicken came only a year ago and even then, it was a complete accident. I wanted Orange Peel Beef and the snotty 16-year old hostess at PF Chang’s wanted us to wait 2 hours for a table. On a Thursday evening. I rolled my eyes, looked at her, and said “It’s not that good.” That’ll teach us to drive up to the suburbs for dinner

On our way back to the car, my husband suggested that we try Pei Wei because he heard it was “a cheaper PF Chang with take-out.” We arrive, I get excited because they have Orange Peel Beef on the menu, and then my sails quickly deflate as the girl behind the counter tells me that they’re all out of orange sauce. Rough night.

I ordered the Mandarin Kung Pao Chicken even though it had peanuts (a weird combo in my mind) but it was fabulous – peanuts and all. I haven’t been able to find a recipe for homemade kung pao sauce that doesn’t induce the Renee Zellweger I-just-licked-a-lemon face. I have found a decent bottled variety (after striking out twice with two other brands). Decent, but not great. If you’ve got a good sauce recipe or know of a good store-bought brand, please feel free to share – I’d love to check it out!

Ingredients
3 Tbsp sesame oil, divided
1/2 cup cornstarch
1 lb chicken, boneless/skinless cubed
1/4 cup green onions
1 tsp garlic, minced
1/4 cup carrots, thinly sliced with a mandolin or veggie peeler
1 tsp red pepper flakes
1/2 cup Kung Pao sauce
1/3 cup peanuts

Heat 2 Tbsp oil in wok or non-stick skillet over high heat. Toss chicken in cornstarch to coat and add to oil. Don’t begin stirring chicken until the bottom has turned golden brown. Then stir occasionally until all pieces are crispy (this is the key to good Kung Pao chicken – crispy chicken). Remove chicken from pan onto a plate covered with a paper towel.

Add remaining sesame oil to pan and stir fry green onions, garlic, carrots, and red pepper flakes. Whisk 1/3 cup Kung Pao sauce with 1/4 cup water and add to skillet. Stir well and add chicken and peanuts, toss to coat. Serve immediately over steamed rice.

It was that good!