Audrey and Jon

Teaser Wedding Photos

Posted Tue, 09/28/2010 - 07:17 by Jon

Some awesome wedding photos thanks to our families and friends:

Dave Arnold just leveled me up with his article, Infusion Profusion: Game-Changing Fast ‘N Cheap Technique, which uses a iSi N2O powered cream whipper to infuse anything into anything in ~1 minute. I will have to try this...

Southwest Salmon

Posted Sat, 08/21/2010 - 17:18 by Audrey

This recipe just sort of happened one day. We had some miscellaneous items we wanted to use up, and it turned out delicious! The amounts used here served 2.

Ingredients
Salmon (1/2-2/3 lb)
Southwestern seasonings (blend of salt, chipotle, dash chili powder, cumin, dash of coriander, lime juice)

Corn (1 ear)
Tomato (1 med, chopped)
Onion (1/2 small, chopped)
Cilantro (about 1/2 cup, separated from stalks)
Salsa / hot sauce (about 2 tbsp)
Lime (juice from 2 limes)

Your rating: None Average: 5 (2 votes)

Elaine's Lemon Meringue Pie

Posted Sun, 08/08/2010 - 17:36 by Audrey

My grandmother makes the best lemon meringue pie. She swears by the My-T-Fine brand of lemon pie filing mix, though I've decided that Jell-O brand is an acceptable substitute. Her secret is the lemon juice.

To make this into a pie, we use a one of Jon's pie crusts, pre-baked. However, you could just as easily fill bowls, ramekins, etc. and have as a tasty pudding treat.

Filling Ingredients
1 box lemon pie filling
1/4 cup sugar

Your rating: None Average: 4 (1 vote)

Recent Kitchen Experimentation

Posted Mon, 08/02/2010 - 20:47 by Jon

On a whim, I bought a bunch of rhubarb at the farmer's market this weekend, figuring I could find a tasty recipe for it. I found a rustic rhubarb tart recipe at http://smittenkitchen.com/2010/05/rustic-rhubarb-tarts/ -- I made a few edits to their recipe, though. In the pastry, I used one whole egg instead of two yolks, and a flour mixture of 1 cup cornmeal and 1 1/2 cups flour. I didn't have any cream, so I just used 2% milk instead. In the compote, I added dash each of cinnamon, allspice, ginger, and a 1/2 oz of dark rum.

Jon's blog
Login to post comments
Read more

Rickey

Posted Sun, 07/25/2010 - 14:23 by Jon

DC's signature drink, the Rickey, is "an airconditioner in a glass" as Columbia Room's Derek Brown puts it, and fiendishly simple.

In a highball with ice, add in:
The juice of a key lime (and both shells, or the juice of 1/2 of a normal lime and a dash of simple syrup or an orange syrup)
2-3 oz of rye or bourbon
fill the glass with sparkling mineral water (pellegrino works well)

Enjoy.

Average:

Your rating: None Average: 5 (1 vote)

Banana Ice Cream

Posted Sat, 07/24/2010 - 15:23 by Jon

A simple way to make a custard-like dish from frozen pieces of banana, plus optional nut-butter and honey: http://www.seriouseats.com/recipes/2010/02/frozen-banana-ice-cre...

Ingredients
1 large, slightly over-ripe banana
1 teaspoon peanut butter
1 teaspoon honey

Peel banana. Slice it into about ten chunks. Freeze the chunks. Once frozen, put them in a food processor with peanut butter and honey. Puree until creamy, like soft serve ice cream, stopping the processor to scrape the sides when necessary.

Your rating: None Average: 3.5 (2 votes)

Spanish food week: July 18

Posted Sat, 07/17/2010 - 09:19 by Jon

Audrey got me a Jose' Andres cookbook for Channukkah, and we've barely cracked it. So most of these recipes are coming from there to put together a Spanish week:

Sunday: Seafood paella

Monday: Ajo blanco (a cold almond and garlic soup)

Tuesday: Chickpeas and Chorizo (via Tex-Mix