resolved

“It is said that without the culinary arts the crudeness of reality would be unbearable.”

This is such a classic line from the movie Kate & Leopold, where Hugh Jackman portrays a gentleman from the 19^th century, who unexpectedly finds himself in 21^st century New York.  He begins the discourse by sharing that where he comes from, “the meal is the result of reflection and study.  Menus are prepared in advance.  Timed to perfection.”

 

It all sounds lovely.  But is it possible to truly live this way with our hectic schedules, where  our alarms are set each day so that we can hit the ground running, trying to complete the “list” that never seems to end. I believe we can, it just takes planning.  Food is a powerful vehicle that can transport us in some small way to a time and place to an atmosphere of life that seems fleeting at times.

Now that 2010 has been shown the door and 2011 is ushered in we all have a fresh start.  Looking ahead, forgetting what is behind…setting that invisible bar to the next level. 

This year I hope to take steps toward this idea in different areas of my life, to make the most of every opportunity in relationships, at work, at home, even in the kitchen. 

This dish of Oysters with Champagne Granita is (in my opinion) the epitome of good food and the good life.  The delicious simplicity of a freshly shucked oyster cannot be rivaled.

I love the briny, cold, creamy texture of oysters, but when topped with a frozen granita made from champagne it is taken to a whole different level.

So with the Don Perignon chilled and the oysters at the ready, I raise my glass to you and to the new year.

For last year’s words belong to last year’s language.  And next year’s words await another voice.  And to make an end is to make a beginning.~ T.S. Eliot

Cheers.

Shannon

Oysters with Champagne Granita

Inspired by Anne Burrell

2 cups Champagne or Prosecco

1/2 cup Champagne vinegar

1 shallot, finely chopped

1 tablespoon salt

1 tablespoon sugar

2 cups rock salt for plating (optional)

12 oysters, freshest and your favorite variety or a mix- whatever you like

Combine all of the ingredients, except the oysters, in a small saucepan and bring to a simmer over medium heat. Stir until all of the sugar and salt have dissolved.

Pour the mixture into a wide flat dish and put it in the freezer. As the mixture begins freeze, drag a fork through it to break up the ice crystals. Repeat this process every 15 minutes or so until the mixture is completely frozen. When done it will look like ice shards, kind of slushy but a bit more frozen.

Scrub the outside of the oysters to remove any sand and grit. If using, spread the rock salt out on a serving dish. Shuck the oysters and lay them on the rock salt. Top each oyster with the granita and serve immediately.

Suggested reading:  Consider the Oyster by M.F.K. Fisher

welcome refreshment

When citrus, herbs and other bright ingredients are added to an ordinary carafe of water, it is deliciously transformed.

We have all heard that we need eight glasses of water every day for health, but if you’re like me that can seem a little mundane. So why not mix it up a bit and raid the fridge for some inspiration.

For the citrus-rosemary water I used some slices of fresh ginger, added some large strips of orange zest and gently crushed a sprig of rosemary that I had in my garden. For the lime-cucumber water, try some slices of lime, cucumber ribbons and either some fresh mint or in my case some summer savory. Steep the ingredients in water and refrigerate for an hour to develop in flavor.

I think you’ll agree these simple additions will make those suggested eight glasses of water that we are supposed to drink a much more interesting and flavorful endeavor.



Enjoy!
Shannon

a cup of tea

If we drink coffee to get us up and moving, we drink tea to wind us down. So it should come as no surprise that there are health benefits in the consumption of tea. Many scientists agree that tea; both black and green contain important antioxidants and contribute to a healthy lifestyle.

But did you also know that tea like wine can be paired with foods to enhance your baking, cooking, and your dining. And this recipe is proof that tea and cake definitely go together. I came across this recipe in my ever expanding file of “things to make” and decided it was time to get baking.

The recipe, a dense chocolate cake that has an infusion of earl grey tea could be served easily for brunch, afternoon tea, or for dessert.

Produced in Sri Lanka, China and India, Earl Grey is traditionally scented with bergamot oil, which gives it an orange-citrus flavor. And when paired with rich dark chocolate it can’t be beat.

Enjoy!

Shannon

Chocolate-Earl Grey Cake
Adapted  from a recipe in Real Simple Magazine 2007

6 Earl Grey tea bags or 2 Tbsp. loose Earl Grey
1 cup water
½ cup (1 stick) unsalted butter, room temperature
3 eggs
2 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. kosher salt
½ cup crème fraîche
Confectioners’ sugar, for dusting

Heat oven to 350°F. Coat an 8-cup fluted tube pan with cooking spray. Brew the tea in the water 3 to 5 minutes. Remove the tea bag or strain the leaves and set the brewed tea aside. Sift together flour, baking soda, baking powder and salt together, set aside. Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour mixture, crème fraîche and brewed tea. Pour into pan and bake 50 minutes, or up to an hour, until a cake tester comes out with a few crumbs attached. Remove from oven and let cool for 5 minutes, then turn out of pan and cool.  Dust with confectioners’ sugar.

Makes 10 servings

Eureka!

I don’t know if I can count how many times that I’ve been to Ramos House Café and have seen this Bloody Mary delivered to some other diners’ table.  It seems to always get the “oohs” and “aahs” when it goes by.

Now it’s very rare for me to have alcohol of any kind…so you know I’m not a big drinker. It’s the whole presentation of this drink that I think is so cool. They make their own pickled green beans and have those along with an herb salad and a crab claw stuffed in the top of the glass.

I’m usually content with either the typical iced tea with lunch or the yummy latte with breakfast, or on those “I really need some sugar” days, their amazing mocha topped with a torched homemade marshmallow, I haven’t had the Bloody Mary. But this particular day when having a sit down with a friend, I reached into my coat pocket and found some cash I had unknowingly put in there who knows when. I was so excited; I think I may have clapped my hands (to the shock of my lunch date). I determined because of this fortuitous find it was the day to order that Bloody Mary for myself. No more living vicariously through those other diners.
Thankfully because I’m so obsessed with taking pictures of my food (also, probably to the chagrin of my lunch date) I had my camera with me to capture it in all it’s glory.

So, here it is kids that amazing looking Ramos House Bloody Mary.

Cheers!
Shannon

Bloody Mary
From the Ramos House Café
1 liter Clamato
Vodka or Soju
1 Tbsp. prepared horseradish
2 Tbsp. wild hot sauce
1 Tbsp. black pepper
1 Tbsp. Worchester sauce
1 Tbsp. lemon juice
Zest of 1 lemon, blanced
1 clove garlic
¼ cup pitted green olives, chopped
Salt to taste

Except for the vodka, place all ingredients in a blender or food processor and puree. Fill a glass with ice and add desired amount of vodka. Fill remainder of glass with Bloody Mary mix.

Garnish with: Pickled green beans, Crab claw, Herb salad, Diced bell peppers.