Week 16: Montreal, Canada

Dan was out of town again last week and this week being short, I am going to try to get a tabletop meal in before we travel this weekend. 

In March 2006 Dan and I took a trip to Canada that included stops in Montreal, Quebec City, and a stay at the Ice Hotel.  It was an amazing trip with many great memories.  We started and finished the trip in Montreal.  One of our meals included french fries cooked in duck fat...mmmm! I am still not 100% sure what I will be making but am leaning towards a typical dish that I don't think we ate, but sounds sinful.

 Dan got a few stitches from a hockey injury right before the trip.

You can't go to Canada and not go to a hockey game! 

Filet Mignon and Lobster Mashed Potatoes

There really isn't a step by step guide to this recipe.  And despite being one of the more expensive meals I have prepared, it was also one of the easiest.  I wasn't sure I would be able to buy a live lobster and cook it, so I found frozen lobster tails at a local super market.  If you are up for the live lobster adventure, the taste is going to be even better.  I followed the directions on the package to boil the tails, then removed the meat.  I boiled some Yukon Gold potatoes and mashed them with half and half and butter.  If you have Old Bay on hand I would recommend adding some, we didn't and I didn't want to buy it for just one recipe. I prepared the lobster and potatoes in the morning.  To reheat for dinner I placed the potatoes in an over safe dish and warmed them up at 250 for 20-30 minutes.  Meanwhile I grilled the meat, sauteed some fresh zuchini, and warmed up the lobster with lots of butter in a pan ( I undercooked the lobster in the morning knowing I would have to reheat it.)  I added some salt and pepper and then mixed the lobster with the potatoes.  Simple and delicious!!

Week 15: Los Angeles, CA

Dan was out of town last week, so our tabletop travels were put on hold while I had a "relaxing" week at home with the kids.  We resume this week with a trip to the West Coast.  We visited Los Angeles back in May of 2008.  We enjoyed a few days in the area visiting Santa Monica, Malibu, the Getty Villa, and friends in Huntington Beach.  One night we were brave enough to go to dinner at Mastro's in Beverly Hills with Zachary, who was 20 months at the time.  It wasn't his most cooperative moment, so we took turns eating dinner and walking him outside. 

So this week the menu includes filet mignon and lobster mashed potatoes!

New York Style Pizza

On this adventure I made my own crust and sauce.  At first I was worried about the dough because I had a hard time shaping it, but I worked with it for a bit and was pleased with the result.

Dough Ingredients

1 (1/4-ounce) package active dry yeast
1 3/4 cups unbleached all-purpose flour, plus extra for kneading & dredging
3/4 cup warm water
1 1/2  tsp salt
1 1/2 tsp olive oil

Directions

1. Stir together yeast, 1tbsp flour, and 1/4 cup of warm water in a measuring cup and let stand until surface appears creamy (approx. 5 min)
2. Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil and remaining 1/2 cup warm water until smooth.  Stir in enough of remaining flour so dough comes away from sides of bowl. 
3. Knead dough on a dry surface with lightly floured hands. Form into 1 ball. Loosely cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk (about 1 1/4 hours).

To shape for baking:
1. Do not punch down dough. Carefully dredge dough in a bowl of flour to coat and transfer to dry work surface. Holding one edge of dough in the air with both hands and letting bottom tough work surface, carefully move hands around edge of dough, allowing weight of dough to  stretch round to roughly 10 inches.

Z helping with toppings.

I then decided the par-bake the crust at 425 for 6 minutes before putting on the toppings.

For the sauce I just pureed a can of diced tomatoes, a can of tomato paste, a little olive oil, a little salt, and some Italian seasonings. I boiled it for a few minutes to thicken and added about a tbsp of brown sugar while doing so.

Top with any ingredient you like and bake for 12-14 minutes!

Week 14: New York City

My favorite time of year to go to NYC is around the holidays in December.  The crisp winter air combined with the hustle and bustle and decorations make it a magical place.

There are so many great restaurants around the city and you can find any type of food there.  But one of our favorite things to do is grab some pizza at John's- usually before catching a Broadway show.
So this week I will be taking on NY style pizza!

Z at FAO when he was 15 months old.