Susan Walters: THAT JENSON BOY

Wednesday, April 30, 2008

THAT JENSON BOY

Congratulations to D and Karin for creating this adorable baby boy. His name Sebastien Pierre suggests he's certain to be an artist or poet, but he's already lookin' pretty cool (and loud) so maybe a singer/songwriter might be more like it.... nah, where'd he get that from?

1 comment:

Anonymous said...: What a beautiful baby boy. Seeing that picture stopped the tears for Bernie for a second. Congrats D and Karin.Love you both. Alice; May 28, 2008 at 10:07 AM

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KeKA EGGPLANT ROLL-UPS

Makes 24
Preheat oven to 350

Tomato Artichoke Sauce
2 cans artichoke hearts
1 small can tomato sauce
3 lbs plum tomatoes
3 tbsp fresh chopped flat leaf parsley
1/4 cup chopped celery with leaves ( the inside tender stalks)
1/2 cup yellow onion
1 tbsp fresh chopped garlic
3 tbsp olive oil

In a large sauce pan heat olive oil. Add garlic, onions, celery, artichokes. Cook til slightly tender. Add tomatoes. Cook over medium heat til fresh tomatoes break down. Salt & pepper to taste. Pulse in food processor to make a small chunk sauce.

Roll-ups
2-3 lb Fryer Chicken
2 Large Eggplants
3 Leeks
1/2 lb Morbier or Smoked Mozzarella
( these are so yummy with Morbier but its really stinky when it melts and it gives you really bad breath! Because of this, for parties I use smoked mozz)

Wash chicken well and rub with olive oil. Sprinkle with salt & pepper. Bake in oven about 35-40 minutes or until meat thermometer shows 165 degrees. Set aside to cool.

Thinly slice eggplant longway. Lightly brush with oil, salt, & pepper. Don't over oil or eggplant will fall apart when cooked.
Place side by side on cookie sheet (DO NOT STACK!) and cook until just transparent and flexible. Let cool.

Clean leeks well and slice in thin strips. Heat a dry saute pan
and lightly brown leeks. Let cool. Grate cheese.

Pull both dark and white meat off chicken into small stringy pieces.

Assemble the rollups by placing chicken, leeks, and cheese at the wide end of the egglant rolling to the narrow end. Place on cookie sheet seam side down.

To serve, warm in 300 oven til cheese is melted. Sauce can be served warm or cold. Garnish with rough cut parsley.

SUSTAINABLE SCRAPS!

I never throw anything away and use all the scraps. I keep a bucket in my fridge for all the ends and nubs and heels I don't use during the week and make stock. This is great cuz there's no preservatives or sodium and I freeze it in small labeled containers and use them as I need them!

For Veg Stock, take leeks, tomatoes, onion, garlic cloves, parsley stalks, celery, carrot, bay leaves, & whole peppercorns. Add all your scraps, put all in 10 qt pan, cover with cold water and reduce at a low boil for 6-12 hours til it makes a rich stock. Do not add salt! Salt when you use it! Strain and freeze.

For Chicken stock, all the above plus the carcass
For Beef or Lamb stock, all of the above add bones and any leftover meat.

TINA'S ARTICHOKES

YUMMMM
BRAISED ARTICHOKES serves 4
1 lemon
1.25 lbs baby artichokes
.5 cup chicken stock
.25 cup dry white wine
2 tbs extra virgin olive oil salt and pepper to taste

Fill large bowl with water & juice lemon (reserve lemon halves) remove tough outer leaves of artichokes, trim pointy tops and stems, rub artichokes with lemon halves transfer them to lemon water as you work

Cut large artichokes in half lengthwise. drain artichokes & place in large skillet over med-high heat with stock, wine and oil. Cover, stirring occassionally until artichokes are tender and golden and liquid has evaporated, (about 15 minutes) season with salt and pepper, serve

SPECIAL KISSES

Although my 50th birthday was amazing and wonderful, there was one thing missing. And that was my confidant, my travelin'man, my old fogey rockstar, my sommolier, my sous chef, my pal, Bern. There are not enough thanks or kisses for throwing me such a beautiful party, even tho you did it flat on your back from another room. I'm sure I've said it before, but I love you man! Can't wait til you're up and about. I miss ya! More kisses go to the hostess who almost died for my pure pleasure. I told ya Jen, if you were a dude...

NEW SPACES NEW ART

Stone Mad on W. 65th Street has finally opened. There's not much I can say about it in the way of food since I've yet to eat there, but I can say it's pretty impressive. Pete Lannihan has done it again supporting local artists and craftsmen. Besides the amazing woodwork and handcrafted metalwork, treat yourself to a cold beer and some remarkable artwork, including the ceiling fresco by Mike McNamara, cityscape by Cleveland legend Marvin Stevens, and the always clever glassworks by the boys at the Glass Bubble Project. See more of their work at http://www.glassbubbleproject.com/

Susan Walters

Wednesday, April 30, 2008

THAT JENSON BOY

1 comment:

THE PARTY

My Favorite Art & Places

IT'S CREAMY....

More famous than EVER!!!

NEWSWORTHY

slideshow

COMING SOON!

KeKA EGGPLANT ROLL-UPS

TINA'S ARTICHOKES

SPECIAL KISSES

NEW SPACES NEW ART

NEW PROJECTS