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Arugula with Grilled Red Onions and Fried Goat Cheese
With inspiration from The Art of Simple Food by Alice Waters and How to Cook Everything by Mark Bittman
Serves 2
1/2 a red onion, sliced into 1/4 inch rings
1 teaspoon olive oil
In a grill pan or large skillet, heat oil over medium heat. Add onions, sauteing until very soft and browned, stirring often. Remove from heat and reserve.
Goat cheese, refrigerated until very cold
1/4 cup panko (see note)
1/4 cup breadcrumbs
1 egg
2 tablespoons olive oil
Heat oil over medium heat in a small pan. Combine panko and breadcrumbs in a small bowl. Place egg in a separate small bowl and beat slightly. Slice 4 one-half inch discs off of goat cheese. If the cheese crumbles, form into solid discs with your hands. Dip goat cheese discs into egg, and then into the breadcrumb mixture, coating thoroughly. Place in hot oil, allowing the goat cheese to brown slightly on each side, about 3-4 minutes per side. Once browned, remove and place on paper towel lined plate.
1 1/2 cups arugula
1 tablespoon balsamic vinegar
Toss arugula with balsamic vinegar and grilled red onions. Divide between plates. Season with salt and pepper to taste. Garnish with goat cheese and serve.
Note: Panko (パン粉, Panko) is a variety of breadcrumb from Japanese cuisine and French cuisine used to create a crunchy coating for fried foods such as tonkatsu. Panko is made from bread without crusts, thus it has a crisper, airier texture than most types of breading found in Western cuisine. Outside Japan, it is becoming more popular for use in Asian and non-Asian dishes, and is often available in Asian markets and specialty stores. Increasingly, it's also available in many large supermarkets. Panko is produced worldwide, particularly in Asian countries including Japan, Korea, Thailand, China and Vietnam.
Apple Stack Cake
This cake is delicious, but it's not at all fancy. If you're in a crunch, you can make it with essentially two ingredients: a yellow cake mix and some apple butter. (Yeah, a yellow cake mix. Like I said, not fancy -- and who am I to mess with this recipe?)
But it's well worth your time to make the apple spread yourself. It doesn't take all that long, and the spices you add really make the cake special.
It's incredibly simple to make: You can prepare the apple spread while you're baking the cake layers. The more layers you add, the better it will taste (and the more apple spread you'll need).
The only hard part is waiting to eat it. Letting this cake sit for a day or so before you cut into it is key. The layers of cake soak up the delicious apple spread, making the whole thing amazingly moist and tasty. In fact, the longer you wait, the better this cake seems to get.
This recipe ought to make a cake with four layers and enough apple butter for the whole thing. If you want to add layers, add another cake mix and make more spread. (That might be a good idea anyway -- this apple spread makes a delicious topping for toast or English muffins.)
Apple Stack Cake
1 box yellow cake mix (which probably will call for a couple eggs and some oil)
For the apple spread (You may also substitute apple butter):
4 cups cooked, dried apples
1 tsp powdered cinnamon
1 tsp ground cloves
1 tsp allspice
1 tsp sugar
Bake the cake according to its directions. Split the batter into a couple cake pans -- or more, based on how many layers you want.
On the stove, cook the apples in 2 cups of water until they are soft. Using a food processor or by hand, mash to the consistency of apple butter. Add cinnamon, cloves, allspice and sugar. Mix well, adding water if necessary to make the apple butter spreadable. Let cool completely.
Once the cake layers have cooled completely, slice in half lengthwise to get thin layers of cake. Spread the apple mixture between each layer and on the top and sides. If time allows, let the cake sit for 24 hours -- slice and serve.
Moscow Mule
In 1941, in order to sell exotic "white whiskey" (a.k.a. vodka) and move a supply of ginger beer, liquor distributor John G. Martin and Jack Morgan, owner of the Cock 'n' Bull bar in Hollywood, created the Moscow Mule. To achieve the drink's signature strong "mule-kick" finish, be sure to use a quality naturally brewed ginger beer, like Fentiman's or Reed's.
Makes 1
Ingredients
* Ice cubes
* 1/4 cup vodka
* 1 tablespoon fresh lime juice
* 1/2 cup chilled ginger beer
* 1 lime wedge
Preparation
Fill tall glass with ice. Add vodka and lime juice, then ginger beer; stir to mix. Garnish with lime wedge.
Source: thebittenword.com
Bon Appetit
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