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Posts Tagged ‘hummer’

 

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How can I best say “I love you”??

Well in my husbands case, It works very well with just giving him his favorite food.

He is such an easy guy to please. Everybody who knows him knows that lobster does it all the time. But if I want to “umph it up” just a little bit more, I just add some more shellfish or seafood.

And in true style, I made a large (…or rather grand) seafood platter for two.

One doesn’t always have to cook. “Gathering” works just as well. It is just a matter of presentation. It doesn’t have to be fancy. Just decorate it a little more than usual. After all, it is all about the thought.

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To make the purple sweet-potato hearts, I used a cookie cutter. I steamed them lightly.

 

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For breakfast we had “the same old same old”. Sandwiches, fresh blueberries and some tea.

I just added some rose-petal hearts and a truffle (raspberry chocolate truffle) to make it a little bit more “festive”.

 

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For the first day of our 2-day celebration, I served little “roses” made of smoked salmon topped with salmon roe (caviar) & potato stacks.

The potato stacks are super easy to make.

Just finely slice some potatoes (I love Idaho). Put them in a bowl. Melt some butter and pour over. Add salt, pepper (or any other spice you like) to taste. Stack them into the “holes” of a muffin pan. Bake in the oven until they are tender (use a toothpick to make sure they are cooked all the way through).

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I hope you are having a very nice Valentines day, and for my dear husband,

Happy Valentines & Happy Wedding anniversary!

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Happy Valentines day!!!

 

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The first day of the new year always makes you want to do good and eat well (as in healthy). I can only guess how many new years resolutions has been set with a healthy living and eating in mind.

We tried to start it somewhat good already on new years eve. We had planned on doing a traditional seafood fondue but we changed our minds at the very last minute. The food itself was the same, it was just the preparation that was altered. We decided to do a BBQ!

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It is freezing cold in New York right now. We are breaking temperature records. It has not been this cold in over 100 years. We are down to -12-13C/8F. A perfect weather for a BBQ!

 

Our new years meal always consists of some kind of shellfish. Most likely lobster. After all, I am married to a man who has black belt in eating lobsters. I didn’t feel like messing down the kitchen too much with steaming lobsters and cooking shrimp, so we took the somewhat radical decision to face the cold and throw the food on the BBQ instead. After being equipped with a flashlight, BBQ tools and the food, we headed out. It took a while to even get the grill started. It was almost calling out to us saying “I am hibernating, stop bothering me!”  But after being a little persistent, we got the whole thing going. Fantastic! I can say with a 100% certainty that we were the only ones BBQ’ing this new years eve.

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Our dessert  was a simple mixture of a Swiss Meringue and a Banana Split. The year is after all meant to go out with a bang!

To make it extra delicious I baked some brownies and topped them with walnuts.

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Swiss Meringue / Banana Split bowl.

Please note that you just need a few or a handful of each ingredient per person. After all, it is supposed to fit in the glass or bowl you choose.

Small meringues

Your favorite ice cream

Whipped heavy cream

Berries

Chocolate/Fudge sauce

I also used brownie bits

A few mint leaves.

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Just layer it all in a wide glass or bowl. Top with the chocolate/fudge sauce. Final touch is a little bit of fresh mint leaves.

Enjoy!

 

Happy New Year!!!!

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I can’t believe that another year has passed. When I was younger, “they” all said that when you get to a certain age, life is just spinning faster and faster. “You better pay attention and live to the fullest!”

I guess it is because all of a sudden you see the “goal line”. I never reflected on this until a few years ago, when I realized that I had lived over half of my life. I actually started to feel a little stressed. Am I on the right path? I better shape up and just “go for it”. I am not worried about my age. That is something I can’t change. I am turning 52 next year.  I am embracing it, grateful for another year. It really is just a number. I know lot’s of young people, at least half my age as well as people who are a generation or so older that I am, who really don’t define their age groups. I think that when you just let go of the fear of getting older, you will feel younger.

Ringing in the new year is always a time of expectations. I am not making any New Years resolutions. I rather look at it as expectations and deadlines. I don’t want to set myself up for failure. It is much easier to just set up a bunch of partial deadlines that you would work with through the year.

As you might know, my husband loves his lobsters. The challenge this year is what to make for new years eve? I was thinking of making lobster rolls… Or perhaps some lobster ravioli?

I finally settled on The same old same old… That means a steamed lobster with all the trimmings.

But for an appetizer, I made a cold lobster roll salsa with a little mashed potato & parmesan “nest”.

To that I served a spiced snaps (vodka with a few slices of fresh ginger).

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Lobster Roll inspired salsa.

Serves 4.

1 cup of coarsely chopped boiled lobster meat (about 1 large lobster or 2 small).

1 chopped medium ripe fresh mango.

1 stalk of celery, preferable one of the more inner stalks, finely chopped.

1/2 orange, squeezed.

1/2 lemon, squeezed.

1 tbsp. chopped cilantro or mexican cilantro (recao).

1/2 -1 tsp. finely grated fresh ginger.

1/2 cup. steamed shelled edamame (optional).

1 tbsp. mayo.

1 tbsp. Mirin.

Salt & freshly ground pepper to taste.

1 cup of good white wine mixed with gelatin, for decoration.

Directions;

Prepare the white wine and gelatin. Let it stiffen up in the fridge.

Chop up the lobster meat in larger chunks. Mix all ingredients together. Set aside for about 10-15 minutes to “marinate”.

Divide the mixture into 4 small cups. Pack it all very well. Make sure not to spoon up the liquid, you can discard that.

Take the gelatin white wine and scrape it with a fork. This creates “crushed ice”.

Pour up the lobster mixture on a small plate. Decorate with some of the “crushed ice” gelatin around it.

You could serve it either just like that or add some greens or as I did, a little nest of baked potato mash, mixed with some grated parmesan & freshly grated ginger.

Enjoy!

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