Brennan's Bananas Foster #FantasticalFoodFight

I love the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes. For more information about the event, click here. I haven't been very good at participating, but this month, I couldn't resist. We were given the challenge of making a recipe with rum. So. Many. Possibilities. I did test a Honey and Rum-Glazed Salmon that didn't quite make the cut, but it was a nice starting point and a tasty dinner.

All the Rum Creations

An InLinkz Link-up

Brennan's Bananas Foster

This is a riff on the Bananas Foster recipe from the original creator of this dessert: Brennan's Restaurant in New Orleans. In 1951, Chef Paul created Bananas Foster, naming it for Richard Foster, a frequent customer and very good friend.

Ingredients

• 1/4 C butter
• 1 C organic granulated sugar
• 4 bananas, sliced into thick coins
• 1/4 cup dark rum
• 4 scoops vanilla ice cream

Procedure

Combine the butter and sugar in medium skillet. Place the pan over low heat and cook, stirring, until the sugar dissolves. 

The sugar will dissolve, bubble, begin to burn, and form a smooth caramel.

Place the bananas in the pan. When the banana sections soften, carefully add the rum.

Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames die down, scoop the bananas over ice cream in individual serving dishes. Generously spoon warm caramel sauce over the top and serve immediately.

Honey and Rum-Glazed Salmon

I tested a few rum recipes for this month's Fantastical Food Fight hosted by Sarah of Fantastical Sharing of Recipes. For more information about the event, click here. 

The recipe I picked will post later tonight, but I wanted to share this one as a bonus. It was a tasty dinner albeit a bit sweet for our palates. I'll have to play with it to get it a bit more savory. But it was good.

Ingredients

• 3 T raw, unfiltered honey
• 3 T rum
• 2 T gluten-free soy sauce or tamari
• 1 T peeled fresh ginger, grated
• 1 T freshly squeezed lime juice 
• 3 garlic cloves, peeled and pressed
• 1/4 t freshly ground black pepper 
• 1 pound wild caught salmon filet
• Also needed: grill or grill pan, oil for the grill

Procedure

Whisk together first 7 ingredients in a large mixing bowl. Place salmon in a shallow dish with a lid. Pour marinade over the fish. Cover and refrigerate for at least an hour. Turn the fish at least twice during the hour.

Heat a grill or grill pan, coating the pan with oil. Place the fish on the grill, skin-side down. Cook until the fish is opaque a little more than halfway up. For a 1" thick filet, it'll take about 4 minutes. Flip and cook for an additional 3 minutes.

Remove from heat and let rest for a few minutes before serving.

I served it with a few different salads, including a fresh slaw, a raw beet salad, and a potato salad.

Creme Brûlée #JuliaChild

Cynthia of Feeding Big invited us to post some Julia Child-inspired recipes in honor of what would have been Julia's 105th birthday. Julia Child was an American chef, cookbook author, and television personality who is lauded for bringing French cuisine to the American public with her cookbook, Mastering the Art of French Cooking, and her television programs, including The French Chef, which premiered in 1963.

While I do remember watching her on PBS as a child, many might have only become familiar with her while watching the 2009 movie Julie & Julia. I was tickled to see so many different Child-inspired recipes today. Happy birthday, Julia!

The French Feast

• Cauliflower Gratin by A Day In The Life on The Farm
• Cherry Clafouti by The Freshman Cook 
• Coq Au Vin by Monica's Table 
• Creme Brûlée by Culinary Adventures with Camilla 
• Homemade Puff Pastry by Amy's Cooking Adventure 
• Julia Child's Roast Chicken by Feeding Big 
• Petits Pains by Karen's Kitchen Stories 
• Roast Chicken with Lemon and Herbs a la Julia by Family Around The Table 

Creme Brûlée

I started with Julia's basic Creme Brûlée recipe and added some puréed roasted apple.

Ingredients

• 1/3 C organic granulated sugar
•  6 egg yolks
• 2 C organic heavy whipping cream
• 1/2 t ground ginger
• 1/2 t ground cinnamon
• 1/4 t freshly ground nutmeg
• 1 T zest from 1 organic orange
• 1 t vanilla  paste
• 1 T olive oil
• 1/4 C water
• 1 t sea salt
• 3/4 C roasted apple purée (I used 4 Granny Smith apples and had a little bit of leftover)
• 4 to 6 ramekins or small, oven-proof mugs
• 3 T organic granulated sugar
• Also needed: blender or food processor, culinary torch

Procedure

Preheat oven to 325 degrees F. Slice apples in half, core and peel. Coat apples with olive oil and place them in a roasting pan. Season with salt and pour water in the pan. Roast until soft, approximately 1 hour. Remove from the oven and bring apples to room temperature. Place apples into blender or food processor and blend until puréed. Measure 3/4 of a cup for recipe. Use the rest for another dish.

Cream the egg yolks and 1/3 C sugar until pale yellow and thickened. Preheat oven to 350 degrees F.

Combine heavy whipping cream, orange zest and spices in a saucepan and heat on medium, until bubbles begin to form along the edge of the pan, just before it begins to simmer. Remove from heat and whisk in the vanilla paste and apple puree. Then whisk in the egg yolk mixture, whisking until smooth. 

Pour the mixture through a fine mesh strainer, if desired. Portion evenly into ramekins.

Bake in a 350 degree F oven until no liquid appears when you jiggle the jars, approximately 40 minutes. 

Remove from oven and allow to cool.

When you're ready to torch them, sprinkle 1 teaspoon of sugar on top of each custard. 

Using a small butane torch, hover a flame over the sugar, moving it around until the sugar caramelizes.

My Precise Kitchen Elf is always the first to offer to help when the torch is involved!

As you can tell, we loved this dessert. Can't wait to try it again soon. Maybe with pumpkin in a month or so!

In Search of an Aniseed Liqueur Recipe #FoodieReads

I decided to share this book with the Foodie Reads Challenge, not because it involves a lot of food (it doesn't), but because I'm inspired to track down a recipe (help!). The Spy: A Novel of Mata Hari by Paulo Coehlo* has me longing to make my own aniseed liqueur. I had some fennel liqueur in my cabinet...that's a good place to start, right?

On the Page
Before I picked up this book, I had never heard of Mata Hari. Mata Hari is the stage name for Margaretha Geertruida MacLeod, née Zelle, a Dutch exotic dancer and courtesan who was accused of espionage during World War I. She was convicted of spying for the Germans and executed by firing squad in France.

Coehlo's book is a quick, easy read that succeeded in piquing my interest in her. I plan to read Mata Hari: The Controversial Life and Legacy of World War I’s Most Famous Spy by Charles River Editors and Mata Hari's Last Dance: A Novel by Michelle Moran. Soon!

Here's the passage that inspired me...

When I entered the office, I saw a man surrounded by every luxury denied to the Dutch: imported cigarettes and cigars, libations from the four corners of Europe,cheeses and charcuterie that had been rationed in the city's markets. ...He got up, asked what I would like to drink. I chose aniseed liqueur, which the consul served himself in Bohemian crystal glasses (pg. 116).

In the Bottle
It turns out that aniseed liqueur is not as uncommon as I thought. In France, they have Absinthe; in Italy,  you'd find Galliano and Sambuca; and, in Greece, it's Ouzo. Other versions include Columbian Aguardiente, Spanish Anis de Toro, Middle Eastern Arak, Bulgarian Mastika, and Turkish Raki. So, does anyone have a recipe I can try?

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Here's what everyone else read in August 2017: here.

Fieldwork: About IBUs and Tasting Notes

We've been waiting and waiting for Fieldwork Brewing to open their Monterey location. They finally got all their inspections done and beer was trucked in on Friday.

Pouring began on Saturday. So, on Sunday, Jake and I ran over there for a quick flight before dinner.

Fieldwork Brewing is a craft brewery that started in Berkeley and has taprooms in Napa, Sacramento, and San Mateo. And, now, they have an outpost here. It's a funky location - sandwiched in between Peet's Coffee and the historic Cooper-Molera Adobe - with an equally funky vibe. Think industrial steel mixed with twinkle lights. Jake claimed the wooden rocking chair right near the fire pit; my chair didn't rock. And our boys camped out at the metal table in the corner, noshing on their snacks from Trader Joe's.

About that, Fieldwork doesn't have a food menu, so they welcome outside food. I do wonder if they'll eventually have food available to order...or maybe partner with a local food truck. They did mention that the permanent furniture hadn't arrived yet. And they will be bringing in heaters soon.

Being unfamiliar with their brews, we opted for a tasting flight. Jake picked two and I picked two. There were eleven on tap yesterday. It was a nice option to have the $2 taster pours; they also offer half glasses and full glasses. They also have 16-ounce cans of different brews that are to takeout only. We did leave with a can of Father of the Wolf, but we haven't tried that yet.

But, first, I want to comment on IBUs. Jake says I'm not a typical customer. I still think most beer drinkers will know and might select their beers based on IBUs. I found it very strange that (1) Fieldwork doesn't list the IBUs on their tasting menu and (2) the server I asked didn't know what I meant by IBU. That said, he did provide me with their beer specs and they have a bitterness scale for each beer there, rating them as low, medium, or high bitterness.

About IBUs

An IBU is a unit of measurement that measures how bitter a beer is, literally measuring the parts per million of isohumulone which is created as hops breakdown in the brew. But as brewing beer is an art of balancing ingredients and taste, a high IBU brew may be perceived as being less bitter if balanced with other flavors. For example, an Amber that measures 65 IBUs may taste less bitter than an IPA that clocks in at only 45 IBUs because the IBU scale is simply a component measurement. It's not about perception or preference. 

The scale goes from 0 IBU to infinity, though you'll rarely see a beer with an IBU rating of higher than 120. Still, there is a sweet spot - for me - and I'll usually stick to beers with an IBU below 60 and Jake prefers them even less bitter. So, we like to have IBUs on beers menus so we know where to start.

What We Tasted

Farmhouse Wheat Saison

This is their take on the classic Saisons of Belgium and France. It was wheat-heavy with strong grassy notes and a hint of citrus. This was my favorite of the four we tried. It was refreshingly light, but flavorful. If we were staying longer - or had food - I would have ordered a full glass of this one.

Lilith Belgian Golden Ale

We disagreed on this beer. The Lilith was Jake's favorite in that it has a classic flavor profile and style; I didn't think it was anything special. "Beer doesn't always have to be unique, does it?" he asked. Well, no. But that's one of the hallmarks of craft beer, for me. I like brewers who are pushing the envelope a little bit.

Shoot the Moon American Stout

I usually really like stouts. I like the heft and boldness of the beers. This one, however, had a little bit more bitterness and astringency than I expected. This was the only pour that neither of us drank.

Smoakland Smoked Porter

Before craft brewers took to adding chocolate, milk, and nut butters to Porters, the hallmark of the brew was smoke. For the Smoakland, the brewers smoked the oats over oak barrel staves that had housed bourbon. This is a delicious Porter that boasts a delightful chewy smokiness.

I was interested in getting a can of their sour, called Jelly Packet. But that was sold out. I did take home their Father of the Wolf, an aged Russian Imperial Stout. I'll report back on that soon.

Kobza Rosé with a Summery Grilled Haloumi Salad #WinePW

It's still summer, right?! Even though my kids are back in school, I was excited to see Lori of Dracaena Wine inviting the Wine Pairing Weekend bloggers to share their pairings with Rosés. Read her invitation: here. If you're reading this early enough, join us for a chat on Twitter; you can follow the conversation by using hashtag #WinePW.

A Rosé - a Rosada in Spain and Portugal and a Rosata in Italy -  is a type of wine that incorporates the grape skins enough to color the wine. They range in color from a pale salmon pink to an almost vivid magenta, depending on the grape varietal used and the wine-making techinique. They also run the flavor gamut from dry to sweet.

The #WinePW Bouquet of Rosés

• Martin of ENOFYLZ Wine Blog will be recommending Two Easy Summer Meals And Two California Rosés.
• Lauren of The Swirling Dervish declares it is Dinner Time and Wine: Three Pairings for Sparkling Rosé.
• Jill of L’Occasion will be showing us how to use Rosé and Sea Salt. 
• Camilla of Culinary Adventures with Camilla will be posting about Kobza Rosé with a Summery Grilled Haloumi Salad.
• Wendy of A Day in the Life on the Farm shares her story, I heard an Angel Whispering in My Ear.
• Gwendolyn of Wine Predator proclaims Hooray for Central Coast Rose.
• David of Cooking Chat is pairing Mediterranean Grilled Chicken with a Bandol Rosé.
• Ellen of Family Around the Table will make us all drool with her Brown Sugar Pecan Maple Baked Brie.
• Lori of Dracaena Wines will be pairing Rosé Thai Grilled Pizza.
• Cindy of Grape Experiences is knows the KISS rule and will Pair Rosé with…(Keep it Simple)
• Nancy from Pull That Cork will be Grazing, Rosé in Hand.
• Jane of Always Ravenous will be discussing A Season of Rosé Paired with Mediterranean Flavors.

In My Glass

I spoke to Ryan Kobza years ago. Then, he wasn't making his own wines. So, I was doubly excited to give this a try. Ryan has a thing for ancient vines, as in more than a century old. Additionally, this wine is made from an obscure French grape called "Mourtaou." Old and obscure...that's my kinda wine.

My first rule for a Rosé is that it must be charming, but charming in the je ne sais quoi way - the sly, sideways glance kinda charming - not the Disney Prince kinda charming. This one hits charming out the park.

It has an impressive earthiness with a subtle acidity. The notes of tart grapefruit and honeyed peach shockingly do not compete; instead they meld seamlessly for a complex flavor profile that pleases from beginning to the end. It's curvy, fresh, and quickly cemented itself as one of my favorite summer sips.

On My Plate

There's nothing more summery than a salad of sun-kissed watermelon and vine-ripened tomatoes. When you add haloumi to the top, it's dinner!

Summery Grilled Haloumi Salad

Haloumi originated in Cyprus, during the Medieval period, and gained popularity throughout the Middle East. Since Cypriots like eating haloumi with watermelon in the summer months, I decided to do the same...with some fresh tomatoes from the farmers' market.

Ingredients

• heirloom tomatoes
• seedless watermelon
• haloumi cheese
• olive oil
• freshly ground pepper
• fresh thyme
• Also needed: grill or grill pan

Procedure
Slice tomatoes and watermelon and place on serving platter. Sprinkle with freshly ground pepper and fresh thyme leaves.

Heat the grill pan over medium heat and grease with oil. Lay slices of haloumi on the grill and cook until nice char marks appear, approximately a minute or so. Flip over and grill on the other side.

To serve, place a slice of grilled haloumi on top of the salad. Drizzle with olive oil. Serve immediately.

Watermelon & Cucumber Mojitos #FarmersMarketWeek

This week, Christie of A Kitchen Hoor's Adventures and Cynthia of Feeding Big had us celebrating the bounty of farmers' markets. "If you can buy it at a Farmer's Market and can use it in a recipe...share it!" they urged. And here we are at day five. Boo. I had so much fun getting inspired from all my blogging pals.

I, myself, shared Freshly Dug Potato Salad, Cabbage Slaw with Seasonal Herbs, and Spicy Summer Squash Refrigerator Pickles. 

#FarmersMarketWeek Friday Recipes

• Avocot Salad with Raspberries by Palatable Pastime
• Cashew Vegetable Fried Rice by Red Cottage Chronicles
• Fresh Peach Milkshake by Family Around The Table
• Grilled Basil Chicken & Tomatoes by Jolene's Recipe Journal
• K.C.'s Zucchini Bread by Cooking with Carlee
• Raspberry Lemon Cupcakes by The Redhead Baker
• Rustic Tomato and Ricotta Tart by A Kitchen Hoor's Adventures
• Veggie Noodle Salad by Simple and Savory
• Watermelon Cucumber Mojitos by Culinary Adventures with Camilla

Watermelon & Cucumber Mojitos

Today, I decided, in honor of a really, crazy, super long week - school started and my dad has been in the hospital - that I needed a cocktail! I used fresh mint and cucumber from Farmer Jamie of Serendipity Farms and I had watermelon from another local farmer. Since the "ice cubes" are frozen watermelon cubes, I did have to prep those the day before I was mixing and pouring these.

Ingredients

• 1 seedless watermelon, pureed
• 1 English cucumber, pureed + a few slices reserved for garnish

Per Drink

• 8 to 10 organic mint leaves + more for garnish
• 1 T freshly sqeezed lime juice
• 1 t organic granulated sugar
• 1 ounce watermelon juice
• 1 ounce cucumber juice
• 2 ounces rum
• splash of sparkling water
• Also needed: ice, fine mesh sieve, cocktail shaker, blender or food processor, ice cube tray

Procedure

Use a blender or food processor to puree your watermelon. Use the fine mesh strainer to remove the pulp. Set aside 2 ounces of watermelon juice - makes 2 cocktails - and pour the rest into an ice cube tray. Freeze until solid.

Use a  blender or food processor to puree your cucumber. Use the fine mesh strainer to remove the pulp. Set aside the juice until ready to mix your drinks.

To make your drinks...Place two or three watermelon cubes in a serving glass. Muddle together the mint leaves, lime juice, and sugar in a cocktail shaker. Add ice and stir in the rum and juices. Shake and strain into prepared glass. Top off with sparkling water and garnish with a sprig of mint and a cucumber slice. Cheers!

Spicy Summer Squash Refrigerator Pickles #FarmersMarketWeek

Our #FarmersMarketWeek is half over. Boo. This week, Christie of A Kitchen Hoor's Adventures and Cynthia of Feeding Big have us celebrating the bounty of farmers' markets. "If you can buy it at a Farmer's Market and can use it in a recipe...share it!" they urged.

#FarmersMarketWeek Wednesday Recipes

• Chicken and Summer Veggie Tostadas by The Redhead Baker
• Easy Creamed Corn by Feeding Big
• Easy Zucchini Refrigerator Pickles by Simple and Savory
• Fresh Applesauce by Palatable Pastime
• Fresh Raspberry Streusel Muffins by Family Around The Table
• Grilled Garden Pizza by Jolene's Recipe Journal
• Italian Sausage and Summer Vegetable Sheet Pan Dinner by Cooking with Carlee
• Lemon Curd by The Freshman Cook
• Mom's Zucchini Bread by Books n' Cooks
• Peaches & Cream Protein Smoothie by Tip Garden
• Peach-Almond Mousse by Red Cottage Chronicles
• Quick Pickles by Bear & Bug Eats
• Roasted Brussels Sprouts Carbonara by A Kitchen Hoor's Adventures
• Roasted Eggplant with Tahini by Caroline's Cooking
• Spicy Summer Squash Refrigerator Pickles by Culinary Adventures with Camilla

Spicy Summer Squash Refrigerator Pickles

Summer squash if one of my favorite crops. I love that I can cook it, eat it raw, and pickle it!! This is a quick-pickle recipe that uses vinegar; I also love to lacto-ferment them, but that takes a little bit longer. This recipe can be used with any summer produce - really! - it's just a matter of how long they need to soak.

Ingredients

• 2 to 3 stems organic, fresh cilantro
• 3 to 4  large cloves garlic, peeled and crushed lightly
• 1 T mixed peppercorns
• 1 t coriander seeds
• 1 to 2 t red pepper chile flakes
• 1 pound summer squash, thinly sliced (I use a mandolin slicer)
• 1-1/4 C apple cider vinegar
• 1-1/4 C water
• 2 t salt
• 1 T honey
• Also needed: lidded jar; nice to have: Pickle Pebble (glass weight to keep the veggies submerged)

Procedure

Place the cilantro, garlic, peppercorns, coriander seeds, red pepper chile flakes, and summer squash in the bottom of your jar. Set aside.

In a saucepan , bring vinegar, water, salt, and honey to a boil. Pour hot liquid over the squash, pressing down on the vegetables so that brine covers them completely. I use a Pickle Pebble to keep everything weighted down. Let cool on the counter to room temperature. Cover and refrigerate for at least 4 hours. I try to pickle them for at least 2 days. This will keep, refrigerated for a month. But it's never lasted more than a week in my household...we just devour it straight from the jar!