When ViviAnne and I got married, our friend Emily gave us a wedding present. It was a card, that said she would catch us a delicious bass and cook it for us. Right from the movie Napoleon Dynamite. Well, nine and a half years later, she is going to come good on her gift. Emily and her fiancee Berkley are coming over to dinner tonight with a halibut that she got in Alaska. I am going to cook up a Mixed Seafood Risotto and a Tang of Red Onion and Lime to go with it. Should be good, and I will post the recipes soon.
I am going to cook for their weeding rehearsal dinner as well. I am cooking up a pork roast marinated in Thai spices, Chile spiced Edemame, Chicken Curry and Rice. I will post any recipes from the event that I haven't posted already.
I think I may start calling my chicken curry, bandicoot curry, I like the sound of that!
Saturday, December 5, 2009
Monday, November 30, 2009
Pick me up
I had been feeling really bad this last weekend because I had screwed up at work and accidentally deleted some web stuff. I wasn't able to recover it this weekend, and was feeling pretty down. But I got into work today and got some great news via email, which totally brightened up my day. I can't say much more about it now though.
Oh, ya, I am back to blogging!
Oh, ya, I am back to blogging!
Friday, September 4, 2009
Sausage in Cream Sauce with Pasta
Inspired by the new movie Julie and Julia I made a little cream sauce to put over ravioli. It was great and I am posting the recipe here now for your cooking and eating pleasure!
2/3 lb of good sausage (I used a slightly spicy creole sausage)
1 med onion (chopped up)
2 big portobello mushrooms (chopped up)
3/4 cup white wine
1 cup cream
6 cloves of garlic (I left them hole and ate them, but I love garlic, you may want to chop them)
1/4 cup of fresh grated Parmesan
1 Tbsp butter
1 Tbsp olive oil
1/2 tsp white pepper
salt and black pepper to taste
Italian parsley to garnish
In a large skillet cook sausage. Remove and cut into pieces. Melt butter and olive oil together in skillet and saute mushrooms, garlic and onions. Add sausage back to skillet and season with peppers and salt. Add white wine and reduce to 1/2 volume. Add cream and cheese and simmer for an additional 2 minutes until sauce has thickened. Server over pasta, I used a cheese ravioli. I will add a pic soon.
Changes I am gong to try: I am going to sub out the Parmesan cheese for a local cheese, Cougar Gold, from the WSU creamery. I am also going to remove the garlic after it has sauteed and crush it and then add it back in.
2/3 lb of good sausage (I used a slightly spicy creole sausage)
1 med onion (chopped up)
2 big portobello mushrooms (chopped up)
3/4 cup white wine
1 cup cream
6 cloves of garlic (I left them hole and ate them, but I love garlic, you may want to chop them)
1/4 cup of fresh grated Parmesan
1 Tbsp butter
1 Tbsp olive oil
1/2 tsp white pepper
salt and black pepper to taste
Italian parsley to garnish
In a large skillet cook sausage. Remove and cut into pieces. Melt butter and olive oil together in skillet and saute mushrooms, garlic and onions. Add sausage back to skillet and season with peppers and salt. Add white wine and reduce to 1/2 volume. Add cream and cheese and simmer for an additional 2 minutes until sauce has thickened. Server over pasta, I used a cheese ravioli. I will add a pic soon.
Changes I am gong to try: I am going to sub out the Parmesan cheese for a local cheese, Cougar Gold, from the WSU creamery. I am also going to remove the garlic after it has sauteed and crush it and then add it back in.
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