Category Archives: alcohol

Meal Planning 2– Plus Recipe!

I seem to be already in the habit of posting well into the week, but I’ll try to get something done earlier into the next cycle. Of course, it would help if I’d thought past tomorrow night before now, but… no one’s perfect, right?

A few months ago I won a fondue cookbook from a Washington Post giveaway. Now, having been born after the 70’s fondue craze, I had never actually had fondue and– shock!– had never seen a real, live fondue pot. Not wanting to take a huge financial risk, I was able to get one off of Freecycle… and was amazed at how easy it was to make. For all its’ fussy reputation, it was quick and required little hands-on time (other than eating.) It encouraged me to eat slowly, and was a lot of fun to do with my beau . If you don’t have a fondue pot, don’t be alarmed; you could easily do this without a fondue pot if you were willing to periodically rewarm the cheese.

Cheese Fondue (serves 4 hungry adults)

For Fondue
2 slices bacon (optional)
3/4 c beer
large pinch salt
8 oz cheddar-type cheese, shredded (I use low-fat when I have it))
1 T flour
4 oz cream cheese (optional, I use low-fat when I have it)

For Dipping
(note: This is what I like to make, but feel free to substitute whatever strikes your fancy, so long as it goes with cheese and can be stabbed with a fork. I roast everything at 350 until it’s crunchy/ soft as appropriate, but use your judgment)
Pearl onions
Baby potatoes
Garlic bread
Hot dog chunks
Broccoli
Steak (the boy’s favorite)
Bell Pepper
Cauliflower
Apple slices

Instructions
If using bacon, cut into small pieces and lay them across the bottom of the pot. Put on medium heat until cooked (however you like your bacon cooked, doesn’t need to be any particular texture.) Spill out a good deal of the grease, but leave a little for flavor.

Add 3/4 cup beer and a generous pinch of salt to the fondue pot. Put on medium heat until it begins to boil, then turn the heat down slightly and add the grated cheese and flour gradually, stirring. Add cream cheese if desired. Stir until smooth. Add a little extra beer if needed– you’re looking for a smooth consistency (no lumps and bumps) that is thin enough for easy dipping but not so thin that it doesn’t stick. Think latex paint.

Move pot to fondue stand with lit fire. Serve with assorted dippings. Be worshiped as befits the god(dess) you are. And, if you have leftover fondue, add some cooked pasta to it and you have grown-up mac-n-cheese for the next day.

As for the menu planning:
11/8
Dinner: Leftovers

11/9
Dinner: Matzo Ball Soup

11/10
Brunch: Grilled Cheese and Tomato Soup
Dinner: Boyfriend’s choice (wound up being Chinese Takeout)

11/11
Brunch: Pierogi with onions and hot dog chunks
Dinner: Cheese Fondue! (i.e. I am the coolest girlfriend EVER!)

11/12
Potato-Leek-Bacon Soup

11/13
Baja Fresh- Mystery Shop

11/14
Papa John’s- Mystery Shop

**by the way, I pretty much always have farmers market fruit, whatever’s in season, for breakfast and leftovers for lunch. You can assume that’s the case unless I mark otherwise.

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Penne as Promised

Penne a la Vodka, in fast. Not a health food, but it’s so good. And, you know, sometimes you need easy comfort food. Of course, many of the people collecting pasta recipe’s at Once Upon a Feast agree. Thank you, Ruth, for hosting Presto Pasta Nights.
I’d try to do more describing, but I think that this picture speaks for itself:

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(Served with garlic bread and yesterday’s arugula-pear salad)

To achieve your own plate of yummy pasta comfort, take a cup of cream in a small pot and cook it down until it halves in volume. While you’re doing that, cook 4 pieces of bacon in a large skillet with tall edges or medium sized pot, and put a pot of water up to boil for pasta (add enough pasta for 4 members of your household to the pot when it boils). Add 1 cup of tomato sauce, cream, and 2oz of vodka to the bacon and simmer for 10-15 minutes. Combine sauce with pasta. Eat. Smile.

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(Mmmm. Sauce)

Also, bonus points (yeah, I’m not sure what those are good for either) to anyone who can guess what this was made into:

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potato.JPG

 

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Filed under alcohol, Food Blogs, pasta

Dessert and Alchohol!

In one fell swoop. This is, in fact, so good that The Roomie took one sip and said “you have to blog this”. Of course, this makes sense, given that it was inspired by telling me just how much she loves the mocha at my favorite coffee shop.

mandahand

This, by the way, is The Roomie’s hand. She wanted to be a hand model
when she was little. Feel free to encourage her to pursue this dream.

 

Anyway, the drink is a modification on Kahlua and Cream. Personally, I think that it would taste better with milk, but we only had cream in the house (yes, yes, I’m going shopping tomorrow. Promise, internet world.)

So, take (per person) 1 shot of milk/ cream/ something in between, 1/2 teaspoon vanilla, 1 and 1/2 tablespoons of sugar, and put them in a glass or other mixing container. Like so:

tomix

This may or may not be my way to practice photography.

tomix2

Surely after seeing these pictures you want me to practice, no?

Anyway, blogs are all about self indulgence. Ahem! Now, you want to mix these fine ingredients together as well as you can, then heat them over a low flame until dissolved. Warm isn’t actually so necessary, as I prefer the drink over ice. However, if you really want a mocha, try it warm… and let me know how it turns out. Take the pot off the stove (IMPORTANT: DO NOT HEAT ALCOHOL! Umm, unless nonalcoholic is what you’re going for. or fire if you spill. ) If you’re really patient, you could wait for it to cool on its’ own… but if you’re not, keep it in the freezer while you add ice, a shot of kahlua, and an (optional) capful of spiced rum to each glass. Pour in cream, mix, and enjoy

.

manda

Then enjoy taking pictures of your drunk but lovely drinking buddy.

Have a good weekend!

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Filed under alcohol, dessert