Drunken Grapes with Wine Poached Shrimp

Drunken Grapes with Wine Poached Shrimp

So many people loved my Drunken Grapes with Goat Cheese that I decided to get more grapes drunk and see what happened.  This time, I soaked the seedless yummies in a nice bright Smoking Loon Chardonnay.  

I'll admit some of the fun was popping a few of these while I decided what to do next.

 

With the rest of the white wine just sitting there staring at me, I was inspired to use it for poaching a few shrimps.  It was so easy, I'm almost embarrassed to put it into a recipe form, but I'm too food-nerdy to not do it.

 

 It probably doesn't come as a shock to find out that crisp Chardonnay, grapes, Herbs de Provence and large fresh lightly poached Shrimp are delicious together, right?

These are easily prepped ahead and chilled, making them perfect Spring, Summer and anytime party favorites.  Pour it, soak it, poach it and serve it, guys.  Party on with ya bad selves! :D

Recipe: Drunken Grapes with Wine Poached Shrimp-

1 bunch seedless grapes

1 bottle Chardonnay (or another light white wine)

1 Dozen large (21count,etc) Fresh frozen Tiger Shrimp in the shells

1 cup water

1 Tbls. Herbs De Provence (or mixture of dried basil, thyme, lavender, savory, fennel, etc)

**Optional - Fresh parsley, fennel fronds or dill chopped fine

1)  Put the picked grapes into a container and pour the wine to cover.  Let soak for at least 2 hours, or up to 3 days in the fridge.

2)  Pour the rest of the wine (at least 1-2 cups) into a deep saucepan or skillet, add the herbs and the water.

3) Bring to a boil, then immediately turn down the heat to a bare simmer, no rolling.  Add the shrimp and poach (below the boiling point) for about 3-5 minutes.  Drain the shrimp and chill.

4)  Peel the shrimp and assemble by putting one grape inside the curl of each shrimp and attach with an appetizer pick or skewer.

5)  Arrange on a bed of finely chopped fresh parsley, fennel fronds or dill.  Serve chilled or room temp.

Drunken Grapes with Wine Poached Shrimp by SHOWFOODCHEF~

Loving Lunch with Joy the Baker, Cristina Ferrare, Kitchen Aid and White On Rice Couple ~ (recipe: Single Girl Melty Chocolate Cake)

If you're reading this because you'd like the recipe for a simple, chocolate filled, melty-in-the-middle single serving cake from Joy the Baker's new book - keep reading.

If you're reading this because you'd like to know more about Cristina Ferrare's new cook book - keep reading.

If you're reading this because you've started feeling like people are fake, selfish, celebrity driven a-holes, then I don't know how you got to this page, but keep reading because I have great news for you.

This past week I was invited to a casual luncheon given by Diane and Todd (photographers/writers/teachers and artists of the blog, White On Rice Couple .) It was so exciting to get their invitation because I know them to be talented, inspiring, authentic and truly giving people.

Cristina Ferrare (whom I've adored since her modeling/television days), and her daughter, Alex Thomopoulos (with a standup comedy background turned culinary artist - after my own heart), would be joining other food writers, bloggers and food fans at the lunch.

Also giving her time and talents would be Joy from Joy The Baker, (one of the most down-to-earth, beautiful and funny food gals I've ever met). It was sponsored by KitchenAid (I've never received any free equipment from them, but I would sing their praises 'til the cows came home because I have products that are over 20 years old that I still use.)

So, for those of you with dampened spirits about humanity, let me address you first:

In a time of tiresome vile political discourse and reality television assuring us that almost every gathering evidently breaks into name calling, table toppling and crying - this luncheon was full of friends and strangers laughing together and being moved by the video created by Diane and Todd. It wasn't a video selling a product. It was a video reminding us to open our eyes to all the moments in life and appreciate our own story. With their very personal images, they urged us to stay connected with the people, animals and details that matter most to our hearts. The best photography is the capturing of those stories.

With that vulnerable and emotional beginning, who wouldn't be moved to chat and stretch out of your own comfort zone? With a soft white light streaming across their studio, the 30-40 of us milled about meeting new people.

Diane and Jenny (Picky Palate)

We munched on smoked salmon-topped Potato Plates from Cristina's new book (Big Bowl of Love), and Alex's (KitchenAid-sliced) Zucchini and Cucumber Carpaccio, and Marshmallow Fluff Frosting demonstrated by Joy from her new book (Joy The Baker). We used the frosting to decorate our cupcakes.

Me and Rachel (Fuji Mama)

I've worked in the entertainment business for years. I've seen "celebrity" go to people's heads whether they were starring in a box office hit, writing the next straight-to-dvd knock-off, or reading lines into a camera about this week's mattress sales. It happens and it's weird.

Then there are people who really have the right to be patting themselves on the back and you'd never know they were in the room; their feet are firmly planted on the ground and they're always ready to help. Cristina and Joy have created wonderful cook books, Diane and Todd have an enormous following and the talent to back it up, yet all of these folks are the kinds of people you'd like to hang out with and have over for dinner.

I was fortunate enough to be given a copy of their cookbooks that day, but I've honestly purchased a copy of both just to share with a couple of my friends far away.Okay, now the recipe (but if you skipped to this part, you missed out on a story about hope, just saying. :D )

Within hours of returning from my luncheon, I was already thumbing through both cookbooks, leaving sticky tags on pages to study later. Then, standing alone in my kitchen knowing my husband wouldn't be home til the wee hours from work and my son off on a school trip to New York, I gave in to a picture of chocolate staring at me from Joy's cookbook. I had to make it.

The recipe was just too easy to not whip up and eat - all of it - all by myself. I killed this so fast~

In the book, it's called "Single Girl Melty Chocolate Cake", but really "single" is just a serving size on any given day, right?
Recipe: Single Girl Melty Chocolate Cake
(given with permission from Joy the Baker)

serves 1

1 Tablespoon unsalted butter
1/4 cup semisweet chocolate chips
1 large egg
4 teaspoons granulated sugar
1 teaspoon all-purpose flour
pinch of salt* Place a rack in the center of the oven and preheat oven to 375 degrees F. Place a cookie sheet in the oven as the oven heats.
* Generously butter and flour a 3/4 -or 1-cup ramekin. Set aside.
* In a small pot, bring 2 inches of water to a simmer
* Place butter and chocolate in a heatproof bowl and place over, but not touching, the simmering water. Stir until chocolate has melted. Allow to cool slightly.
* In a small bowl, whisk together egg and sugar. Pour in the melted chocolate mixture, and whisk together until well incorporated. Add the salt and flour and stir until just combined.* Pour batter into prepared ramekin and place in the oven atop the cookie sheet. Bake for 7-10 minutes. The less time in the oven, the more gooey the cake will be.
* Remove from the oven. Allow to cool for 2 minutes. Using pot holders, carefully invert cake onto a plate and dig in. Cake will be gooey and melty and slightly underdone -- super delicious!This cake is intended for immediate consumption (duh).

It was immediately consumed, thank you to Joy.

10 Minute Roasted Hummus - Simple Saturday

10 Minute Roasted Hummus

Hummus is the Arabic word for chick peas, which is translated in Spanish to garbanzo beans, which in Italian is Cece beans - and all of them can be pureed with spices to make a darn good dip or spread. One of the fantastic things about cooking (and Mediterranean cooking is no exception) is how personal you can make it. As long as the technique is there, the flavors are completely up to the taster. Hummus, which is also called hamos, hommos, hommus, homos, houmous, hummos, hummous, or humus (whew!) can be made smooth and earthy with the addition of tahini (sesame) paste, or spicy and chunky with peppers and veggies. The Simple Saturday recipe today keeps it fast and clean-up to a minimum. You roast the drained can of garbanzo beans (chick peas) on a parchment lined sheet pan along with the minced garlic and spices. Pour it all into a food processor and blend it with olive oil. That's it. Done and delish!

1) Drain one can of Garbanzo Beans (may be labeled Chick Peas).2) Pour them onto a parchment lined baking sheet and add a few minced garlic cloves, a pinch of red pepper flakes, cumin and dried thyme (you can also vary this to your tasting.) Squeeze a half lemon over the whole pan.

3) Stir it all together, then drizzle with Olive oil and place into a preheated 350F oven for TEN (10) MINUTES (you can vary the time if you'd like a more toasty flavor, but don't burn them.)

4) Remove from the oven and allow to cool for a few minutes. Using the parchment paper, lift it all up and pour into a food processor. Pulse a few times, then while the processor is on puree, carefully pour in 1/4 - 1/2 cup Olive oil. Check during the process to see if it's to your desire. Taste and season with salt and pepper, and maybe more lemon if needed.


Hummus can be served in little individual shooters with thin carrot sticks or other veggies for an elegant service...

Or put into a casual dish and served with crackers or flat bread.

Make Your Own Cheese (plus 3 recipes) - Simple Saturday

Just in case you haven't heard; making your own Ricotta Cheese is silly simple. I'm serious. It takes three ingredients, minimal skill and a few hours of just waiting.

RICOTTA CHEESE, plus...

Recipe: Ricotta Cheese
4 cups whole milk
1/2 cup heavy cream
1/4 tsp. salt
2 Tbls. Lime juice (or vinegar)

In a saucepan, heat the milk, cream and salt to a full out rolling boil while stirring. After the milk mixture is boiling, pour in the lime juice, reduce the heat and continue to gently stir while the dairy curdles and the whey separates. You'll see clumps forming.

Turn off the heat and let the curdles continue undisturbed for 10 minutes. While waiting, place a cheesecloth in a strainer, then over a bowl. Pour the curdled milk into the cheesecloth covered strainer and let the liquid drain through for one hour.
Then, refrigerate overnight. The next day, remove and put the Ricotta Cheese in a covered container in the refrigerator.

Ok, so you've made your own Ricotta Cheese, now what?

Here are a few ways to use this gorgeous, subtle, creamy Italian cheese.
1) Stir in a few blueberries, or other berries. Top with a few spoons of granola or chopped nuts and drizzle honey or maple syrup over the whole delicious cup o' goodness.
2) Mix 1 cup of Ricotta Cheese with a Tablespoon of parmesan cheese, chopped shallots, sliced garlic, and chopped parsley (or oregano, thyme or dill), a squeeze of lemon juice, 1/2 cup milk and 2 beaten eggs. Then stir in 1/2 cup chopped mushrooms. Pour into a buttered pie dish and bake on 350F for about 45minutes to an hour. Slice to serve.
3) Toast slices of french bread, spread Ricotta cheese on each slice and top with caramelized onions, or diced black olives or chopped tomatoes. Top with a few capers. Drizzle with good olive oil. Serve for an appetizer.

Strawberry Volcano (for My Blog-a-versary) and Simple Saturday

It's my BLOG-A-VERSARY, holla! I've been posting pictures and talking about food in this blog for ONE FULL YEAR. Sing with me - Happy Blogabirthday to ShowFoodChefffff. And, here's my little tiny Strawberry Volcano to celebrate.

STRAWBERRY VOLCANO

*warning: this posting maybe a little self indulgent cuz it's my blogabirthday, afterall :D

I was born at an early age... haha, gotta love those old jokes.

I've been an actress for a while and actually in my little world of comedy and improvisation had some folks who professed to be my fans - I've been asked for my autograph several times and I've been on stage, television and movies in parts that I loved and in parts just for the health insurance credit. I've worked with a few well known people, shared the stage with some and I've taught a lot of them - and yet I still get star-struck -- not of celebrity TV and film people, but of real chefs and cooks. Even when I accompanied my truly talented writer/producer husband to one of his Emmy wins and people around me were looking for the usual stars they adored, worked with or wanted to work with -- I was swooning when I sat in front of Chef Tom Collichio. Later, I asked with no embarrassment if I could have a picture taken with him. He stared at my husband's giant golden Emmy and said, "I should be having a pic taken with you guys". He was charming and my husband, knowing me very well, said "Oh, believe me she was not going to let you get out of here without a picture and I get that." Tom is a nice guy, and my husband is the greatest! When my husband worked on 30 Rock (in NYC) for a year, we were forced to have a bi-coastal relationship. That sounds a lot sexier than it is, believe me. I figured, why sit around moaning or waiting for auditions, the kids were in school, or working -- why don't I go back to school? I jumped into culinary school in LA with all guns firing, and graduated with honors. I loved it, and it was the hardest work I've EVER done. At the end of the day, I was too tired to worry about anything.

Cut to: Time passed and I learned that I did NOT want to work in the kitchen of restaurants. I tried it, and I have great respect for the long hours and enormous work.What I love most is creating recipes, development and artisanal small plating, catering specialty events, calling up my "Southern Girl" past style of cooking mixed with a Southern California infusion, and being challenged. I've joined almost every blog challenge at least once, and I'm working on developing Gluten Free recipes for a gal's up-coming cookbook, now. I'm also still acting, teaching, directing, filming, being a mom, catering, and writing.

This year of blogging has been fun and I get seriously thrilled every time I see a comment on a post, or someone writes and tells me about making a recipe. And then, when someone actually FOLLOWS ME -- it's like applause, like a pat on the back, like a new friend somewhere. It's weird how moving it can all feel just from sharing a recipe!

But MOST OF ALL, I feel GRATITUDE. Over this year, when another blogger or teacher or person was particularly helpful to me, I made a note of it so I wouldn't forget. I'd love to share a few of those peeps with you-

THANK YOU TO:

Gail and Robb at Algabar:
I have been the Exec. Chef with this unique and stylish Tea team for quite a while and was allowed to create original recipes that incorporated tea or tea products for our catering events. It grew my confidence in presenting my ideas further. The Strawberry Volcano w/Tea infused cream that I developed for Algabar was used in last year's INSTYLE magazine. To see some of our other events click here.
My daughter, who has a funny and eclectic/addictive style blog called, BootsandCatEyes, and a beautiful clothing and utilities site, called Honey B, gave me constant encouragement, editing, teaching, photography lessons and listened to me be paranoid. Her fiance and partner at Honey B, created the ShowFoodChef logo that I love.

Before I even thought of blogging or knew what it was- I would swoon over the recipes and photos by Helen of Tartelette. Then I met her and she was so genuine and funny; You'd never know that she was a major food star in the blogging/photo world. It doesn't always happen like that in Celebrity-ville, CA. She continues to be supportive and inspiring.

Jaden Hair at SteamyKitchen left a comment and responded to me so early on, it gave me confidence to keep trying. Successful women, like Jaden, have great influence and she handles it with generosity and care.

Rachel at La Fuji Mama has always been so inclusive and positive - she made me feel one of the group and her style of cooking is just that welcoming also. I think she should have her own show.

Paula at Bell'Alimento started one of the first foodie themes that I joined: the Nutella Challenge. She is funny, inspiring and her Italian creations pull my heart strings with every post. She is another blogger who is super successful, yet feels like a neighborhood friend.

Lauren at CeliacTeen adopted me without choosing (through a blogger program) and then made me feel like a friend by choice. At only 17, Lauren creates amazing Gluten Free goodies and friendships through her genuine - ageless - passion for food.

Matt Armendariz of Matt Bites- I just can't say enough about this cute, crazy, lovable, super-talent. To be so gifted without lording it over anyone is life influencing, honestly. He makes me laugh, he makes me want to hang out with him and he teaches me with every shot he takes.

Dana at The Broke-Ass Bride - should teach a whole course on How to Create a Successful Blog. Her humor, talent and generosity is astounding. Her blog is so fun and she has been so encouraging.

Cherl at A Tiger In The Kitchen started one of the first blogger challenges I joined called, Lets Lunch. Again, I read about it on twitter and kinda butted in on the conversation. Cheryl invited me right in, responded with comments and even in her travels kept up with the group.

Erika from In Erika's Kitchen started an LA Blogger's group and when I came across it on twitter, Erika immediately just told me to show up and join in - her recipes are just as inviting.

Patti @ WorththeWhisk made it all feel so stress-free. In every conversation she has been assuring and reminding me that I'm an adult - it'll be great, it'll work out, next time maybe. Her style is fun, relaxed, informative and she is truly successful.

Donna at Dishygoodness connected so effortlessly and made me feel that it was sincere and a buddy in the food world. I'm very excited that she is in LA, now.

CosmicCowgirl has been so charming and responsive to anything I asked, even went out of her way to compile a list of great sites to see in her town (Austin) and tried to connect and meet with me while I visited.

Danielle at Bon Vivant, who I met at a Food Styling Class was immediately warm and at one point sent me a jar of Kaya (from Siagon) in the mail to try.

Karen at GeoFooding has inspired me with her humor (in the middle of some of her own struggles) her unique recipes, and her intelligence. She is so diversified and it crosses left and right brain thinking.

Anita at Married With Dinner who I met and has been so generous with her encouragement and teaching by example - to just do what you do, be who you are and don't worry about others.

And now, I THANK YOU - the reader. For every time you pause on my page and for today I say, WHAT PATIENCE! I'll be back to just post 'em and pic' em with the next entry. When your heart swells with appreciation for your blessings, a good life, a great country, and the chance to cross paths with some wonderful people - sometimes you just have to write about that!
Oh, and this recipe:
STRAWBERRY VOLCANO:

Use sturdy fresh strawberries.
With a small melon baller, or the tip (carefully) of a pairing knife: hull out the center of the strawberry tip.
Remove or cut the bottom greens off and discard.
Drain the strawberries on a paper towel, wide bottom down, for about 10 minutes.
Dip the wide bottoms in melted 60-70% dark chocolate, and place on a parchment lined baking sheet.
Fill strawberries with Flavored Whipped Cream* just before serving if possible.
Garnish by sprinkling with ground cocoa and/or powdered sugar.

If you prefer not dipping in chocolate, present strawberries on a fresh mint leaf.

FLAVORED WHIPPED CREAM:

Infused:
Heavy whipping cream can be infused with tea or coffee by barely heating the ingredients together in a small sauce pan, cover it and infuse for 15 minutes. RECHILL for a few hours at least. Whip (adding 1 Tbls. sugar if sweetness is also desired) til peaks form.

Sweet Cream:
Using chilled heavy cream - whip til soft peaks form, then add 2 Tbls. sugar and 1/2 tsp. vanilla or other flavorings. Continue to whip til stiff peaks form.

Spoon into a pastry bag for filling strawberries or other pastries.