Casa Mar
Year: 2005 (Page 4 of 13)
Casa Mar
For dinner tonight we had grilled tri-tip, grilled corn, migas and a celery salad.
Aside from vac
I found these Canadian sodas (also available on Cranberry & Raspberry, Cranberry & Blueberry and Cherry flavors) at the 99-cents store and I was intrigured enough to try them. They are organic, and GMO free, and have no artificial colors or flavors. They also come with the recommended daily value of vitamin C. And at 3 for 99cents, they’re pretty cheap.
Alas, I didn’t really like it. It’s too sweet for my taste, it tastes mostly of lemon oil with a hint of coconut (must be the “oil” aspect of it). I couldn’t even finish the bottle.
A few weeks ago I made a Breton dinner for a few friends and I’ve finally put up the recipes at:
http://www.marga.org/food/int/brittany
All the food was very, very good – and as soon as it gets cool enough to cook at home again I’m going to make that chicken again.
I had a pork tenderloin left over after I made the pamplona a couple of days before and I wanted a quick and easy way to make it. I got this suggestion from a user of the craigslist food forum who uses the moniker “Voltaire”.
Marinade the pork tenderloin in olive oil and balsamic vinegar, with some chopped garlic and rosemary. I didn’t have rosemary so I ommitted it but I did add a tablespoon or so of hoisin sauce to the marinade. Then we grilled it over medium-low heat until done. It was very good, in particular the outside part that had caramelized with the marinade. Next time I’ll butterfly the tenderloin so as to maximize the caramelized area.
I’m having a wine & cheese “salon” tonight and these are the cheeses I’m serving. The descriptions are from the web, not mine.
From The Marketplace at Rockridge
Tomme Crayeose
Tomme Crayeuse is a cheese from Savoie (along the Swiss-Italian Alps) in France. Tomme basically means wheel, although it is a generic word for piece or section. The rind of Tomme Crayeuse is grayish brown with yellow moldy patches that develop as the cheese ages. The taste of the cheese is slightly soft with citrus notes and somewhat earthy flavors
Fleur Verte
The “green flower” of the Loire Valley in France. Fresh, milky white goat cheese dusted with dried herbs that beautifully highlight the tangy sweetness of the cheese. Spread on a baguette and serve with a crisp, tart sauvignon blanc or a light fruity red.
St. Agur Blue Cheese
A medium strong creamy blue cheese, made from cow’s milk in Auvergne. It is excellent with full bodied red wines, great on bread for a snack or in a salad. Hard to find and extremely likable. Could be used as a more delicate substitute for Gorgonzola in sauces when Dolcelatte is out of season or too strong. The cheese has a very strong and spicy taste when rippens.
Le Tonneau
Le Tonneau is a new cheese from Switzerland. Its rind is dark in color, with grooves that resemble a barrel. Along with the character of a large cheese, it has a unique taste with a full, fruity flavor. It has a novel consistency and a softness, creaminess and delicacy never known before in a true cheese.
Midnight Moon
Aged one year, this firm cheese offers loads of flavor, including a hint of salted caramel. Intriguing and addictive, it is essentially a goat’s milk gouda. Named “Best New Product in Show” at the 2002 Fancy Food show.
And from Trader Joe’s, I got a:
Once a week I take my little girls to a “field trip” somewhere that is Bartable and yesterday we went to Rockridge. Camila (6mo) is pretty cranky lately and Mika (3 yo) gets bored easily but all in all we managed to have a good time. We started by visiting Crepevine, part of a chain of restaurants serving sweet and savory crepes, sandwiches, soups, salads and pasta dishes. I had told Mika that we were going to a “panquequer
A couple of nights ago I made this very easy recipe for pork roll, an Uruguayan classic I took from the Barbecue Bible cookbook. The recipe below serves 4, I halved it for the two of us. Note that pre-packaged pork tenderloins usually come two to a package. I served this with a salad and leftover grilled corn.
Cut the tenderloins in two cross wise. Butterfly each half and pound it until it’s about 1/2″ thick. Cut the provolone cheese into thin slices. Core the bell pepper and cut it into thin strips. Place chese slices and red pepper strips on the middle of each butterflied tenderloin. Roll it and tie it up. Brush olive oil on each roll, season with salt and pepper.
Oil the grill. Heat the grill to medium-high. Grill each tenderloin until done, about 4 minutes in each of its four sides.
Yesterday I wanted to make something French to celebrate Bastille day and as it’s summer we are grilling. I looked into my dear Barbecue Bible for something French and came up with this extremely simple recipe which, according to Steven Raichlen at least, can be found all over Provence. It was very good, so much so that my 3 yo asked me to make them again tonight.
Basically, mix 1/4 cup of olive oil with a tablespoon or two of lemon juice (I didn’t bother measuring anything). Baste the lamb chops with the mixture, season with salt and pepper and herbs de provence. Let rest for 10 minutes at room temperature and then grill on a high until done, 4 minutes per side for medium-rare. You can baste the lamb while grilling but we didn’t bother to.
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