Reflections and Resolutions

Reflections on 2007.

I will remember 2007 as a year for changes and transitions in relationships. From saying goodbye to some and saying hello to others. It was a year of growth, sometimes painful, but always for the good. I gladly leave 2007 and enter 2008 with hope for better days.

I have a philosophy about resolutions... I feel they are best made in August when it is easier to keep them but I will make an exception this year because I am ready for a new start.

Resolutions... lose the weight I gained in 2007 (a resolution I have never made before, ugh)... get out of debt... be more positive, especially at work... make a decision about grad school... be more honest with people.... to not ponder the past but to move on and embrace something new.

So long '07... welcome '08!

Cheers!

Roast Beef

Today we did a late lunch at the legendary Schwabl's Restaurant in West Seneca. They have been serving roast beef for over 170 years! No joke, not much has changed over time, think classic supper club. Their menu is consistent with good homemade food with German undertones. The specialty a hand carved roast beef and gravy or roast beef on a kummelwick roll, rarely found outside of Western New York. Something about the fact that the place never changes from the quality of the food, to the white haired waitress in white dresses and nurses shoes. The same man has been carving roast beef behind the long wood bar for my entire life. And we always order the same thing, roast beef.



Service is a bit on the slow but that's just because it takes a minute to make homemade food and quarters are tight so be prepared to rub elbows with the people next to you... remember it's all about family.



Overall it was a good day. I am getting a bit anxious to return home but in the mean time I'll enjoy watching football, making popcorn, playing cards and eating cherry pie with my family.

Celebrate

Our family doesn't really need a reason to celebrate but we pretend like we do and therefore appreciate the simple things in life. Like my niece turning 6 months old today. So we made chocolate lava cakes. She couldn't eat them but we sure enjoyed them.



Chocolate Lava Cakes

4 ounces bittersweet chocolate
4 ounces semisweet chocolate
10 tbsp butter
1/2 cup flour
1 1/2 cup 10X sugar
3 eggs
3 egg yolks
1 tsp vanilla

1. Preheat oven to 425 degrees. Grease 8 small ramekins with butter.
2. Melt chocolate, butter over a double boiler or microwave until melted and smooth. Next add flour and sugar. Then stir in eggs and yolks until smooth.
3. Pour evenly into ramekins and bake for 14 minutes. The inside will remain gooey like lava!

Serve warm with vanilla ice cream. Batter can be made in advance but they are best when served fresh out of the oven.



It was a good day, cold and rainy but being on vacation I had no reason to leave my parents' house. I will be happy to be back in Pittsburgh in a few days but in the mean time I'll enjoy the family. Mom and I are working on felting wool into purses and I am reading a few books, Overdo$ed America and Blood Makes the Grass Grow Green. I think I am mostly a creature of habit and enjoy my daily routine but time off is always good. I didn't even realize that today was Friday.

Make Lava Cakes before you make a New Year Resolution!!!!

Cranberry Vodka

One of my favorite things about the holidays is homemade cranberry vodka. It has been a family tradition for a few years and there is something fantastic about sitting down with a glass of red vodka at the end of a busy festive day.

It takes some advance prep. The ingredients are simple 16 oz. organic cranberries, 1 cup evaporated cane sugar, 2 tsp. vanilla, vodka, club soda and lime. Also a fine mesh strainer, sauce pan, funnel and 2 quart mason jars are needed.

Rinse and dry cranberries ( I prefer organic because of the infusion process).
Put cranberries, sugar and vanilla over medium low heat and stir. Once cranberries burst and sugar liquifies remove from heat and let cool slightly. Divide cranberries in half and place in two mason jars. Fill jars with vodka and let sit on the counter for 1 week. Strain vodka and store in refrigerator for up to 3 weeks.

My favorite way to drink it: 2 shots over ice, fill glass with club soda and garnish with a slice of lime.

Christmas

So I am not good at this blogging thing... I mean we just finished the busiest baking/ cooking season of the year and I have no posts! I am going to work on it. I got Julia Child's Mastering the Art of French Cooking Volume 1 for Christmas and a new digital camera so the outlook is good.


Christmas Eve Menu

Green Salad
Strip Steaks
King Crab Legs
Twice Baked Potatoes
Fresh Bread
Chocolate Lava Cakes A La Mode
Cranberry Vodka


Christmas Morning Brunch Menu

Ham, Egg, Broccoli and Cheese Breakfast Strata
Puff Pastry
Pineapple Squares
Blueberry Muffins
Banana Bread
Potato Pancakes
Ham
Warm Sweet Rolls
Fruit Salad with Strawberry Cream Dip
Poinsettas- Cranberry Juice mixed with Champagne

Fall Creations

So today I made Mini Pumpkin, well not really pumpkin, Cheesecakes, and some Italian Country style peppers and onions.

Autumn Mini Cheesecakes
Makes 24.

Ingredients for filling: Keep at room temperature.
2- 8oz. Packages Cream Cheese
2/3 Brown Sugar
1/4 tsp. cloves
1/4 tsp. all spice
1/4 tsp. ginger
3/4 tsp. cinnamon
2 large eggs
2 large egg yolks
1 medium butternut squash, peeled, and pureed to equal 1 cup

Ingredients for crust:
11/2 cup finely ground ginger snaps
6 tbsp. melted butter
1 tbsp. sugar

Ingredients for topping:
1 cup sour cream
1/4 cup sugar
1 tsp vanilla

Optional:
1/2 cup chopped pecans
1/4 tsp. cloves
1/4 tsp. all spice
1/4 tsp. ginger
1/2 tsp. cinnamon
2 tbsp. sugar


1. Melt butter and crush ginger snaps. Combine ingredients for crust. Divide evenly in foil lined muffin tins. Use a glass to compact crust. Preheat oven to 350 add a baking pan filled with water to moisten the air.

2. Beat cream cheese with mixer until creamy. Combine sugar and spices seperately, slowly add to cream cheese on low speed. Scrape sides and beaters. Beat 1 to 2 minutes until combined. Slowly add each egg seperately stopping to scrape down sides and beaters after each addition. When combined, add butternut squash and blend just until mixed.

3. Divide batter evenly among muffin cups. Bake for 20 to 25 minutes. Combine topping and divide evenly over cheesecakes. Bake for 7 more minutes. Remove and allow to cool. Refrigerate for at east 6 hours before serving.

4. Top with sugared and spiced pecans before serving.


Peasant food

1 sweet red pepper, thickly sliced
half 1 large yellow onion, sliced
2 cloves of garlic, sliced
generous pour of olive oil
1/2 tbsp butter
salt
pepper
1/2 cup red wine
1 large peeled, diced, tomato

1. Heat oil, butter, and garlic.
2. Saute red pepper and onion until translucent.
3. Add tomato, salt, pepper, and red wine.

Serve with grilled Ciabatta bread.

First Date

First Date

It was late and we were both hungry. What was supposed to be coffee turned into dinner and 3 more dates. He took me to the Union Grill, classic college spot. Although I'm not in college it wasn't so long ago so it worked and I would go back again, with or without him. But I think I would rather go with.



Union Grill
413 S Craig St
Pittsburgh, PA 15213-3708
Phone: (412) 681-8620

Hamburgers -

Mine: Cheddar Cheese, medium, ground chuck, lettuce, tomatoe, french fries.

His: Cheddar Cheese, medium, ground chuck, bacon, barbeque sauce, french fries.


Overall thoughts -

Burgers: Juicy, delicious, fresh, good size.

Fries: Crispy outside, soft inside, perfectly seasoned.

Dessert: Rumored Chocolate Silk Pie was still frozen.... hmm if I wanted a frozen dessert I would go to the Big Bird kids! Thanks but no thanks!

Restaurant: No wait, prompt and genuine service, no frills, just right.

Date: Cute, funny, laidback, someone with potential ;)


Specs:

Union Grill
413 S Craig St
Pittsburgh, PA 15213-3708
Phone: (412) 681-8620

Price: $

Specialties: Hamburger

Hours: Mon-Thu 11:30am-10pm,
Fri-Sat 11:30am-10pm,
Sun 11:30am-9pm
*Bar is open until 2 am.

Smoking: Yes

Parking: Street

Cuisines: American (Traditional)
Californian

Payment Types: Visa
Discover
MasterCard
Cash
American Express

Family Affair

So this recipe was born out of the efforts of my mother, sister, myself and sheer necessity. My sister had promised a boy stuffed peppers in exchange for car repairs. She was definitely getting a good deal but showed up at the last minute to pull the meal together depending on my mothers well-stocked kitchen. We threw this recipe together and it has turned out fabulous every time any of us have made it. It also appeased the boy.

Stuffed Peppers for New Brakes

1 pound ground beef
½ cup diced green pepper
½ cup diced onion
1 tbsp butter
½ cup uncooked rice
1 14 oz can diced tomatoes
1 finely chopped clove of garlic
¼ cup parmesan cheese
½ cup mozzarella
salt
pepper
garlic salt
olive oil
4 whole peppers cleaned with top removed.


Directions:

1. Cook rice in pot with water and butter.
2. Brown ground beef in skillet. Drain. Sauté green pepper, onion, garlic, with olive oil, salt and pepper.
3. Combine tomatoes, beef, and peppers in onions simmer at medium heat for 7-10 minutes. Stir in rice.
4. Combine cheeses. Oil baking pan. Heat oven to 375.
5. Place a spoonful of cheese in the bottom of each pepper. Fill with meat and rice mixture. Top with remaining cheese.
6. Bake in oven for 15 minutes or until cheese is melting and browned.

Starting the berry trend.

So about 10 years ago before it was trendy to do strawberries in salad my mom went to a wedding and the basis of this salad was served; we have been making and perfecting it ever since. My version adds chicken, avoids vegetable oil and white refined sugar, uses organic, and when possible, local ingredients.


Citrus Chicken and Strawberry Salad

Chicken and Marinate:
1 pound skinless chicken tenders

2 tbsp Champagne Vinegar
1 tbsp honey
1 tsp salt
fresh ground pepper to taste
1 tsp hot sauce
juice and zest of half a lemon
zest of half an orange
¼ cup olive oil

Salad Dressing:

2 tbsp Champagne Vinegar
1 tbsp honey
½ tsp salt
fresh ground pepper to taste
½ tsp hot sauce
1 tbsp chop parsley
juice and zes of half a lemon
zest of half an orange
¼ cup olive oil

Salad:
1 large head of romaine lettuce, torn
1 sliced and seperated orange
1 pint sliced strawberries
1 cup chopped celery
¼ cup freshly grated parmesan cheese
½ cup sliced almonds
1 tbsp organice cane sugar


Directions:

1. Mix dressing and marinate at the same time. Set dressing aside leave at room temperature. Marinate chicken 1 pound of tenderloins for 30 minutes to 2 hours. Refrigerate, chicken. Allow chicken to return to room temp before grilling.
2. In a small sauce pan heat almonds on medium heat and add sugar. Allow almonds to carmelize, stirring frequently to prevent burning. Remove from heat and allow to cool.

3. Assemble salad: lettuce, orange, strawberries, celery.

4. Grill chicken on medium low heat 3 to 6 minutes on both sides.

5. Top salad with grilled chicken, sugared almonds, dressing and shaved parmesan cheese.

Menu

My plan is to use this as a place for recipes, food notes, restaurant reviews, and random thoughts. I have trouble remembering what I ate at a great restaurant or a bottle of wine that I enjoyed. I never write down the ingredients for a new recipe I create. I always think I'll just remember and I never do. So "Morethanedible" is my solution. Most restaurant reviews will be from Pittsburgh where I currently live, work and play. If you happen to check back to see what I am eating, cooking or drinking feel free to comment and let me know what you think.

Cheers.

Sarah