May - Mexicano!

I know, I know, April is missing.  That is because we had so much fun and we so much miss Rome that it is taking awhile to get over the fact that we are gone.  However, JJ is working on a blog and whittling down the hundreds of pictures to post something.  In the meantime, I am at home sick today and thought I would update the blog with my Mexican meal this month.

Guacamole to Start

Last Sunday night I knew that time was of the essence to get a May meal cooked.  So I reverted to my go-to website for all meals, RealSimple.com.  I just typed Mexican and it came up with a meal that looked delish and easy: Chipotle Shrimp with Radish and Jicama Salad.  Recipe Here! Not sure about the authenticity here but it produced a nice meal.

Russo's Market

Before cooking my first thought was, "What the hell is a jicama!?!"  A quick google search produced the image and info I needed.  This meant I had to head to a store with unique produce.  Enter Russo's.  Russo's is God's gift to the cooking world.  You can find rare produce, it is delicious, and inexpensive.  When I used to live on "the other side of the river" I traveled to Russo's frequently.  I was happy to have an occasion to bring me back.

Jicama "Matchsticks"

Sizzling Shrimp

After the trip, I settled down to make my meal.  Turns out, a jicama has a taste kind of like a radish, at least in my opinion.  This salad was amazing!  The combo of red onion, lime juice, and cilantro will make any dish worth eating.  So, of course, I made an appetizer too.  I whipped up some guacamole to munch on while making my meal.  The guacamole and salad were my favorite parts.  I slightly overcooked the shrimp because I forgot to set a timer and well, you know.   I would make this again for sure. 

Buen Provecho!

Recipe

Ingredients

• 1 small jicama (about 1 pound), peeled and cut into 2-inch matchsticks
• 1 large bunch radishes (about 8), cut into thin half-moons
• 1/2 red onion, thinly sliced
• 1/2 cup fresh cilantro
• 1/3 cup golden raisins
• 1/4 cup fresh lime juice (from 2 to 3 limes)
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 1/2 pounds large peeled and deveined shrimp



Radish and Jicama Salad

• 1/2 teaspoon ground chipotle chilies or chili powder

Directions

1. In a large bowl, combine the jicama, radishes, onion, cilantro, raisins, lime juice, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
2. In a medium bowl, toss the shrimp, ground chilies, remaining tablespoon of oil, and ½ teaspoon salt.
3. Heat a grill pan or large skillet over medium-high heat. Cook the shrimp until opaque throughout, 2 to 3 minutes per side. Serve with the salad.

NEWS FLASH

Forgot to mention...next months post will also be extra special. The Howe ladies will be cooking our Italian meal in ROME!!!! Thats right. We will be cooking up some Italian goodness at the source!! So stay tuned!!

Thanks to our fabulous photographer Whitney, our entire live blogging session was documented from start to finish. Dinner ended up being delicious- although I didn't try the cheese pie- reasons stated previously- but the cauliflower cheese thing was out of this world. and the sauce did taste a bit like grams- the big difference being that once it was baked the consistency changed. Also to note- Liam's cooking style is much different than the Howe girls - you will notice that there were 4 pies made instead of just one- he hates running out of food! But that meant Meg didn't have to make dinner for a week and Whit got to take one home! So sit back and enjoy the pics from our fun filled British Isle cooking session!!

round two

LIVE blogging at it's best. Liam and I just finished our turn at cooking and our two previous bloggers are taking round two...washing the d*mn dishes. We didn't make too much of a mess during our cooking stage so this should be quick. J is washing, whit is drying. hmm, didn't J say something about our riveting cooking? this makes paint peeling seem fun.

actually, Liam and I are kicking back, drinking our oyster beer while the ladies scrub and bubble. Liam, in his time off, is looking up the ingredients to the oyster beer. you are getting live coverage of our British Isles.

Update, Island Creek Oyster Stout is the official name. "Known to the Harpoon employees as number 36. Everybody loves oysters. Everyone loved the pairing of oysters and beer." Apparently there is a long tradition of the marriage between stouts and oysters, but never the procreation. Bill Leahy is the genius behind this amazing beer. Our oysters come from Duxbury Bay. Chocolate rye malt, briny, and some yumminess.

Jessie is doing a stellar job, even knew to get the saucepan from the cheese before I could call her out on slacking. Whit is drying and stacking like a bad ass.

Craziness erupts! Liam was so excited about the beer he dumped his on the floor.

BTW, Jessie has been using the phrase, "Winner, winner, chicken dinner." Which, in my opinion, meant nothing what-so-ever. However, she has been claiming it is actually a thing. As I am blogging I noticed a tab open on her web browser. Apparently she had her doubts as well because she googled the phrase. Top two responses: "I've never heard this in all my life." and "It rhymes. Some drunk guy said it once and it stuck."

Yes, folks, this is top notch stuff. More later.

holler at your girl

hold up world- its time for a howe girls do stuff first. we are LIVE BLOGGING this months cooking task. i hopped on a plane on wednesday night to visit meg in boston for st. pattys day. as it stands now, we have visited 7 of the 87 irish pubs in boston. so this months cooking challenge plays into this perfectly...british isles. so today we are undertaking the task of making shepherds pie and roasted cauliflower with cheddar cheese sauce, and as an added bonus, were making an app!

right now, meg is looking over her cauliflower recipe. liam is prepping the shepherds pie, and whit- our cousin who bravely joined us today for the st. pattys day parade as well as the harpoon tour, is making the app. so well start there.

todays british isle app is bread and, wait for it, evoo and balsamic vinegar!!! so whit just finished perfecting the dip, and the bread is cut. and im going in for the kill....AND ITS A WINNER!! perfecto!!

so now its a bit calm. meg is moving things around to chop "stuff" and liam is sipping on his pbr tall boy. seems pretty calm in the kitchen right now. and now hes left his spot, trying the app. and again, winning. duh.

so meg needed some steamer thing to steam the cauliflower and didnt have one- she she just dropped those bad boys into a pot of boiling water. game time decision that i think will eventually work out- well just have to see.

liam is now sauteing the 99% fat free turkey breast on the stove. meg is joking about making me do dishes. ha. I'm not going to lie, this is getting kind of boring and i wish that dinner would just be done. oh- but meg just offed up some cheddar. and I'm back in the game! its ok- not what i would have chose, but that's why I'm blogging and meg is cooking. now shes shredding that chedda.

and now were talking about brackets. and pardon my french, but my bracket is f*cked. seriously. who picks gonzaga to go to the final four?? vs. Louisville? ha. anyways.

whit is now cutting up some dubliner cheese to snack on. girl is all over the app portion of this meal. now meg is measuring things in order to make the cheese sauce. interesting to note- little piggy is also grabbing some of the shredded cheddar out of the bowl and she waits. now discussing atheism- and wondering if mary and joseph really just punked the world to make their parents ok with her being pregnant at 14??? hm. good call meg.

and now meg's chatting w grams. i get it. meg wants to be the fav. but sucking up in front of 2 other grandkids?? party foul. anyways. movement from liam. he's mixing meat with spices and frozen veggies. and he's doing a great job. gold stars all the way around. now he's mixing in the gravy. this sh*t is riveting. meg now wants more beer. which deserves its own paragraph.

so we went to the harpoon brewery this afternoon. its basically and all you can drink learn-a-fest. but we walked out with a growler of this oyster beer. its like a dark beer, but better. yeah, thats all you're gonna get from me. it was all you can drink.

now meg is cutting cheese to layer in the shepherd pies. even though i said that was gross. so well see how this turns out. but i'm thinking were on our way to a cheese overload. its ok. and now were moving on to the cheese sauce for the cauliflower. after reading the recipe- i'm kinda convinced that its actually the same cheese that grams makes at her house, but i guess we wont find out until we taste it.

Recipe Quandry

We Howe Girls have definitely slowed down - cuisine creation appears to be a challenge. Not pointing fingers at any particular girl, but JJ has been awfully quiet!


This month, the cuisine style is British Isles and I am completely at a loss. Besides my husband's favorite roast beef and Yorkshire pudding, I have no idea what to make.


Ideas?????

You Say Clafooti, I Say (to be read with French accent) Clafouti!

Marmie came to visit me in Boston this weekend and we seized the opportunity to make our February Julia Child's recipe together.  After much searching of Mastering the Art of French Cooking we settled on Clafouti a la Liqueur (cherry flan with liqueur). We needed a main course to go along with our dessert so we surfed the pages of the internet for easy-to-make french dinners.  We decided on poulet sauce chasseur (chicken and mushroom sauce, www.easy-french-food.com/chicken-chasseur.html) and brussel sprouts with brown butter and sage (http://www.realsimple.com/food-recipes/browse-all-recipes/brussels-sprouts-brown-butter-sage-10000001031590/index.html).  We also made mulled wine to keep us warm and toasty (http://crockpot365.blogspot.com/2008/11/crockpot-mulled-wine-recipe.html).

Mulled Wine

Unfortunately for us cherries were neither in season nor in stock at our local food co-op.  So we thought we had remembered reading that one could substitute raspberries for cherries.  We bought a few bags of frozen organic raspberries, gathered the remaining ingredients, and headed home to get our cook on.

Shallots and Garlic Smell Good!

Reviewing the recipe upon our return, we discovered our friend Julia never mentions raspberries in the clafouti section.  But in the spirit of Ms. Child, we decided to just go with it! Armed with a few bottles of white wine, french music on Pandora, and Julie and Julia at the ready so we could watch while things baked and cooked, we whirled and twirled our way around the kitchen. Below is the recipe for Julia Child's Clafouti a la Liqueur, substituting frozen raspberries for the cherries.  We are adding some pictures of the whole process.

Bon Appetite!

Plating the Poulet

Brussel Sprouts and Sage

Clafouti a la Liqueur


*Follow the recipe for the clafouti.  Let the "cherries" stand in 1/4 cup cognac and 1/3 cup sugar (1/4 if using raspberries) for one hour prior to baking.


1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
1/3 cup sugar
powdered sugar

Preparation

In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.

Clafou-tini!

Mmmmmm!