Shrimp and Pasta with Garlic Shallots and Fried Radishes

We have always eaten radishes raw until we met a farmer at our local farmers market this summer who suggested we fry them. They are sooo good fried. They taste completely different and make a great side dish!
We tried a new garlic/shallot sauce for this pasta shrimp dish and it turned out really good as well. We had bought an elephant garlic and were using it in everything because, well it's just fun, but also the elephant garlic is a little different than the regular garlic. It has a different, more soft flavor to it. Also, it's fun to cut it up like an onion, since each piece is almost as big as a small onion!

Shrimp and Pasta with Garlic Shallots and Fried Radishes

Preparing the sauce

Delicious delicious radishes!

RADISHES!

Ingredients:

8 oz cooked angel hair pasta
8 oz shrimp
1 -2 shallots, chopped
4-5 cloves of garlic
4 tablespoons butter
1 cup white wine
salt to taste

1 bunch radishes - sliced
2 chopped green onions
salt and pepper
1 tbsp olive oil
1 tbsp butter

Directions:

1. Saute garlic and shallots in butter until soft.
2. Add shrimp and saute until shrimp are cooked.
3. Add white wine and let cook for a few minutes.
4. Add pasta and serve.

Radsihes:
1. heat up butter and olive oil in a frying pan
2. Add radishes, green onion and salt and pepper. Saute until radishes are soft. 

What we liked:

Great weeknight meal. Radishes were delicious!

What we didn't like:

Nothing, it was great. 

What Kaspian thought about it:

He liked the pasta

Next time:

No change needed

Seared Ahi Tuna Rice Bowl with Ginger Sauce

We combined a few recipes for this one. We are still trying to figure out the sauce that comes with the search tuna appetizer at a local restaurant here called Elephant Bar (if anyone knows how that sauce is made let us know!).This was really easy, simple and fast. Throw some rice to cook in the rice cooker - we didn't have any seasoned rice wine, so we substituted with some dry white wine (chardonnay + sugar) for the rice. It really adds flavor to it and changes the texture as well. The variations on this rice bowl are endless, you can add whatever ingredients you like!

Ingredients:

1 cup sushi rice
8 oz tuna steak
chives (optional)
sliced cucumbers
sesame seeds

Sauce:
2 oz fresh ginger
2 oz shallots
1/4 to 1/3 cup soy sauce (vary to taste)
1 - 2 tbsp sesame oil
1/2 cup olive oil
salt and pepper

Directions:

1. Set rice to cook in a rice cooker with water.
2. While rice is cooking prepare the sauce - combine all ingredients in a magic bullet or blender and blend until smooth.
3. For tuna - rinse and pat dry. On a plate, mix sesame seeds, salt and pepper and spread around. Roll the tuna in the mixture. Heat a frying pan to medium high- sear the tuna on each side about 1-2 minutes until pink in the middle but seared on the outside (cut a piece to test it).
4. Serve with Rice in a bowl topped with tuna, cucumber, chives and sauce. 

What we liked:

Very quick and delicious. The sauce turned out great too.

What we didn't like:

Nothing - it was great!

What Kaspian thought about it:

Kaspian liked the rice and cucumbers but we didn't offer him any fish.  

Next time:

Keep this sauce...but maybe try one with some orange in it? 

Tiramisu

This Tiramisu was easy to make and turned out pretty good if a little soggy. Nick really liked this one, but Alona and Mitch didn't really like it. The best part of this one was the cream but the lady fingers didn't really work out so well in this one. They kind of just turned into a soggy mess the second they hit the coffee mixture. One final note, you have to make sure to keep stirring cream mixture or else it will clump.

Beat Egg Yolks, Marsala and Sugar

Ingredients:

2 cups boiling-hot water
3 tablespoons instant-espresso powder
1/2 cup plus 1 tablespoon sugar, divided
3 tablespoons Tia Maria (coffee liqueur)
4 large egg yolks
1/3 cup dry Marsala
1 pound mascarpone (2 1/2 cups)
1 cup chilled heavy cream
36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
Unsweetened cocoa powder for dusting

Directions:

1. Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.
2. Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.
3. Beat cream in a large bowl until it holds stiff peaks.
4. Fold mascarpone mixture into whipped cream gently but thoroughly.
5. Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
6. Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
7. Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.

What we liked:

The cream was great! It was light and fluffy just as it should be. 

What we didn't like:

The lady fingers got crazy soggy with just a second in the coffee. 

What Kaspian thought about it:

Kaspian wouldn't eat this and said he wanted candy instead!

Next time:

We are not quite sure how to fix the sogginess with the lady fingers, but we will not make this again until we come up with something. 

Cilantro Lime Soup

This is a delicious, flavorful soup. It is a great soup for a sick day. it is light enough but still has a ton of flavor and has great lime flavor.

Ingredients:

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 skinless boneless chicken breast halves, cut into 3/4-inch pieces
5 cups canned low-salt chicken broth
1 cup fresh or frozen corn kernels
1 cup chopped seeded tomatoes
1/2 bunch fresh cilantro sprigs, tied together with kitchen string.
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
Sour cream

Directions:

1. Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes.
2. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil.
3. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. Bring to simmer before continuing.
4. Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.

What we liked:

Alona loved the lime flavor and the rich flavors. 

What we didn't like:

Nick thought this was little bit too spicy, but he still liked it. 

What Kaspian thought about it:

Kaspian refused to touch this one too!

Next time:

Maybe we would use a little less spice next time but overall it was great. 

Salmon with Wine Lemon Couscous

Nick loves this recipe! We have made twice in a week after this one. The fish is very tender and the couscous with carrots is incredibly flavorful. We got the recipe from here: http://www.myrecipes.com/recipe/lemony-roasted-salmon-white-wine-couscous

Ingredients:

2 tablespoons 2% reduced-fat Greek yogurt
2 tablespoons chopped fresh chives
2 tablespoons olive oil, divided
4 teaspoons lemon juice, divided
4 (6-ounce) salmon fillets
1 1/8 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
2 cups finely chopped carrots
1/4 cup minced shallots
2 teaspoons minced garlic
1/3 cup dry white wine
1 cup hot cooked couscous

Directions:

1. Preheat oven to 450°.

2. Combine yogurt, chives, 2 teaspoons oil, and 1 tablespoon juice; stir with a whisk. Sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub with 2 tablespoons yogurt mixture. Heat an ovenproof skillet over high heat. Add 1 teaspoon oil to pan. Add fish, skin side down; cook 2 minutes. Transfer to oven. Bake at 450° for 5 minutes. Turn fish; cook 1 minute or until done.

3. Heat a skillet over medium-high heat. Add remaining 1 tablespoon oil to pan. Add carrots, shallots, and garlic; cook 4 minutes, stirring occasionally. Add remaining 1 teaspoon lemon juice, remaining 5/8 teaspoon salt, remaining 1/4 teaspoon pepper, and wine. Cook 30 seconds. Add couscous; toss. Serve fish with couscous and yogurt mixture.

What we liked:

Nick loves the fish! Alona liked it, however the second time we made it the fish was a slightly fattier cut and was not as good. The couscous was also excellent and the carrots really added to the dish. 

What we didn't like:

A fatty piece of fish makes the dish way too soft and rich. 

What Kaspian thought about it:

Kaspian liked the carrots and the couscous, but he refused to touch the fish. 

Next time:

Make sure we have a very lean cut of fish and remove any fat on the cut. 

Terra at Four Seasons Santa Fe

For our fifth year anniversary we went out to Terra restaurant at Four Seasons in Santa Fe.
We got a groupon for this restaurant and it was a fun experience.
Kaspian and Astrid were watched by Alona's parents for two whole nights. It was the first time we were away for so long from Astrid. Everyone did really well and had lots of fun! http://www.fourseasons.com/santafe/dining/restaurants/terra/

Scallops

Crab Cake

Market Salad

Lyonnaise Salad

Beef Tenderloin

Lamb Rack

Special Dessert
Strawberry Panna Cotta 

What we liked:

The Lamb Rack was amazing and the appetizers were excellent. We liked the salads, but the Market was far better than Lyonnaise.

What we didn't like:

The Beef was ordered medium well, but the chef apparently thought that was an abomination and gave us a rare steak. 

Next time:

We will likely not return to this restaurant as the food was not quite worth the price even with a groupon. 

Brats in Beer Bath

We made this super easy recipe for the children and Alona's parents because we were leaving for our 5 year anniversary. We needed an easy dish that they could put together any time in the evening. We served it with some hot dog buns, however a nice coleslaw or salad would have gone well with it.

The original recipe: http://www.johnsonville.com/recipe/brat-crock.html

Ingredients:

1-2 bottleS of Guinness beer (enough to cover the brats + onions)
2 tablespoons butter
2 medium yellow onions, sliced into rings
8-9 Johnsonville Original Brats 

Directions:

1) Pour in the beer; add butter and onions into slow cooker and turn on to high.
2) Heat a grill pan or heavy skillet to medium high and grill or sear the brats on all sides.
3) Place your Johnsonville Brats into the slow cooker and heat until the brats are cooked through, about 2 hours. Brats are fully cooked when the internal temperature reaches 160˚F.

What we liked:

This was a super easy recipe to make and incredibly tasty. The Brats don't look as appealing as the grilled one but they were significantly more tender. 

What we didn't like:

The Brats kind of looked like worms! 

What Kaspian thought about it:

Kaspian would not touch them! He thought they were gross!

Next time:

We might cut the onions into chunks instead of rings as the rings were difficult to get onto buns, but they were a good side.