Wednesday, December 15, 2010

Simple Classic Eggnog!

Tonight, after walking in the brisk night air and doing a little shopping.
I stopped by my favorite gourmet market and picked up fresh eggs, cream and milk.
The perfect night for homemade eggnog!

  • 5 eggs, separated
  • 3/4 cup sugar
  • 1 cup heavy cream
  • 2 cups whole milk
  • 1 1/4 cups Johnnie Walker Black
  • 1/4 cup spiced rum, I used Cuban Rum
  • 1 tsp  high quality vanilla
  • 1/2 tsp nutmeg plus more for garnish
1. Whisk yolks with 1/2 cup sugar until creamy and sugar begins to dissolve.
2. Add cream, milk, whiskey and rum and stir to combine.
3. Stir in nutmeg and vanilla and chill well.
4. Whisk egg whites and remaining 1/4 cup sugar until stiff peaks form
5. Fold most of the stiffened whites to the cream and top with rest, sprinkle with nutmeg

Tuesday, December 14, 2010

Cold Winter Day Red Lentil Soup

I decided today that I would cook with red lentils, my first stop was Duel Specialty Store, the best Indian spice market around. They have everything. As I was checking out, I noticed fresh bags of Kaffir lime leaves. Perfect! Just what I needed to finish this soup. I roasted a young chicken with Smoked Spanish Paprika, Turmeric and Cumin and served as a second course with Saffron Rice.

6 cups chicken stock
1 pound red lentils, rinsed
3 tablespoons olive oil
3 cloves garlic, chopped
1 large onion, chopped
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/2 teaspoon cayenne pepper
2 potatoes, peeled and cut into 1/2" cubes
1 small can whole stewed tomatoes
4 carrots, peeled and diced
2 Kaffir lime leaves, torn in half

  1. Saute onions, carrots and garlic in olive oil.  Add chicken stock, can of tomatoes, potatoes and lentils, bring to a boil in a large soup pot over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
  2. Stir and season with turmeric, cumin and cayenne , dash of black pepper. Continue simmering until the lentils are tender, about 10 minutes.Add lime leaves and cover, 10 more minutes.
  3. Serve in bowls and garnish with Italian parsley, served with toasted bread