We're back!

Hi Everyone. Wow, how time has flown by us. We just realized that we haven't posted since May. Well...one of our New Year's resolutions is to post each week to our Food Gals blog.

I took a moment to go through our files and post some images of foods we have especially enjoyed since our last post. In no particular order, you'll find the following images (top to bottom):
1. Duck fat French fries from Hot Doug's in Chicago. Decadent and delicious.
2. Ham and cheese quiche. Over the holidays, we served a quite a few of these delights that the Mother (Christine Lemley) made.
3. German's chocolate cake a la Sam. When I was little, my mother and I would make this cake from scratch for special events. This is one that I made using the new blender I received for Christmas. It had been so long since we had a cake made from scratch that we had forgotten how different they are in texture and taste. We won't go back.
4. Foie gras a la the Mother. For Christmas, Alexa gave her mom a foie gras. The Mother marinated this one for several days. It was perfect.
5. Eggs Benedict at Proof on Main in Louisville. For Mother's Day, the Mother enjoyed this yummy dish.
6. Wilted spinach salad a la Betty Aulick. My step-mother is known for her salad with warm bacon dressing. My dad grows the spinach and onions in his garden. It's good.

I think this is a good representation of the variety of foods we eat. In our tastes, we're pretty eclectic. Stay tuned for more reports and photos from my iPhone.

Yum!
Sam

Another feast prepared by the Mother

To celebrate our appearance on Indy Style (http://www.wishtv.com/dpp/indy_style/kitchen/making-marshmallows-at-home-tips-from-240-sweet), Chris served us a wonderful feast. While sitting on the deck, we leisurely enjoyed the meal pictured above. I've noticed that I don't often take pictures of dessert--even though I love it.

We started the meal with delicious steamed mussels and tuna sashimi. Chris accompanied the sashimi with a ponzu sauce. I enjoyed the contrast of the caper's bite with sweetness of the fish. Alexa says that tuna is always her favorite item at a meal.

For our salad course, Chris created a yogurt sauce to dress the pear and kumquat salad. The walnuts and romaine added crunch and crispiness. Usually, she serves the salad as the last course. This time, she chose to include it between the appetizer and main entree.

On a spring evening that is turning a little chilly, nothing is more warming than beef stroganoff. Chris grilled the beef instead of braising it. This gave it a different dimension of flavor. Egg noodles and sour cream sauce completed the yummy dish.

For dessert, we ate a cherry pie. It was tasty.

After this delicious meal, we were ready for the next morning's show. I think we did well--thanks to the lovingly prepared fortification.

Sam

Hamburgers on the grill

Warm weather is here, and that means it is time for hamburgers on the grill. The other night, we enjoyed a delicious meal that we cooked outside. Above, our two plates include Angus hamburgers.

I flavored the burgers with Montreal Steak Seasoning and worcestershire right before they were placed over the coals. On my hamburger (top), I like pickles and catsup. I know, it's not a combination that everyone appreciates. Alexa (bottom) doesn't care for a bun. She topped hers with Cheddar, sauteed onions, and tomato.

Our hamburgers were accompanied by grilled new potatoes, an Asian-inspired salad topped with sesame-ginger dressing and avocado slices (of course). With fresh strawberries and rum, I blended up some daquiris.

Not pictured, but enjoyed, were pavlovas. Alexa made a sour cream sauce to top the meringue boats. Then, she sliced mangos, strawberries and kiwi that added that provided a great contrast to the sauce.

Do you ever make hamburgers? What is your favorite recipe?

Sam

Hank's Smoked Brisket

Every couple of months, we get a hankerin' for Hank's Smoked Briskets. In the picture above, you'll find Hank with our order of sliced brisket. He smokes it all on-site and serves it with his own barbecue sauce. It is melt in your mouth, buy a sandwich to eat on the way home or you won't make it with a whole pound good. I prefer grape Faygo with my brisket, but Alexa enjoys the peach. Make sure to drink one or the other with your brisket. Hank's on Urban Spoon.
Next door to Hank's is H.O.T. (Hate on This) hair salon. He even offers specials in his restaurant inspired by the H.O.T. stylist and customers. We tried to make Addison go in to have her hair done, but she declined--even when we offered to buy her a H.O.T. stuffed baked potato with pulled pork barbecue and jalapenos.

Addison sucks down her first raw oyster

This week, we had some friends over for dinner to celebrate Saint Patrick's Day. How was the corned beef and cabbage? Well...we ate that the day before (and it was pretty darned tasty). We feasted on oysters and other delicious treats with two friends that just happened to be redheads. We even ate on the back deck, enjoying the beautiful weather.

In the top picture, our friend Addison enjoys her first raw oyster. And she seemed to like it-since she ate more than one. However, she wouldn't try the cockatil sauce. Instead, Addison ate her oysters topped with both the a tradition mignonette (a red wine and vingegar sauce with garlic, lemon zest and herbs) and a Thai mignonette (with chilis, sesame oil, cilantro, lime zest and rice wine vinegar).

We tried a new-to-us type of oyster called Gold Band. Not to be confused with varieties of oysters, the name refers to the brand name. The oysters are already separated from the shell and then the whole thing is wrapped with a yellow band. Salty and sweet, the oysters were delicious.

Is that avocado in one of our meals? Well, yes, yes it is. Alexa made some avocado eggrolls that we dipped in a tamarind cashew sauce. Crunchy on the outside and creamy on the inside, they were a great choice.

For the main course, Alexa broiled a flat-iron steak with a blackberry and balsamic glaze. She topped it with the shitake mushrooms we had picked up at the Bloomington Winter Farmers' Market.

I wish I had taken a picture of our dessert. Alexa made ginger creme brulee. It was perfect. Marley and Isis (our new friend who is a barbet) joined us in dessert. They like it, too.

We had a great meal with our friends.

The Mother Prepared a Feast

To celebrate Alexa's birthday, Chris, her mother, prepared a wonderful feast. From top to bottom, here's what we enjoyed this evening. The pictures are in reverse order of enjoyment.

1. For this birthday celebration, even Marley enjoyed a special treat. Chris, Alexa and Marley inspect the giant bone. Even though Alexa thought we should prepare it for marrow, Marley was allowed to enjoy it all.

2. Chris created a beautiful Beef Wellington. In this picture, you can't see the flavorful duxelle or red wine sauce that we enjoyed.

3. Here's Chris with the grilled haloumi. Made with a mixture of goat's and sheep milk, this hearty cheese tastes like no other.

4. We started our meal with some light appetizers. Red grapefruit, kiwi and nectarines added a lighter note to compliment the Pico and other cheeses. The cippolini onions and blue cheese stuffed olives made delcious additions. Of course, there's guacamole (Yes, most of our meals include avocado).

A 1981 Antinori by Tiganello accompanied the meal. It was heaven.

And we finished the feast with a decadent chocolate cake topped with curls and candles. Chris made some whipped cream that I am having to resist right now.

In fact, I can hear the leftovers calling from the fridge. I don't know that anything else will fit in my stomach, though.

Are you familiar with Christine's latest project? She is producing a series for PBS called Dreamtime. Here's a link to the website: www.dreamtimetv.org.

Happy Birthday Alexa!

Sam

Comfort Food

On Sunday, we decided to indulge in comfort food. What says comfort better than carbs, fat and garlic? Okay...chocolate. It's just not pictured on Alexa's plate.

So we looked up recipes for Chicken with 40 Cloves of Garlic and settled on a recipe originally published by Bon Appetit in 1967 (www.epicurious.com). While we had heard about this fabulous dish, neither of us had ever prepared it. With some minor adjustments to account for our lack of string and fresh herbs (How could the Marsh not have fresh rosemary, parsley, thyme or sage you wonder? As do we...), we cooked a delicious chicken. I don't know why we never made this before Sunday. I would like to have some right now. It was that good.

The mellow richness of the garlic cloves was wonderful spread on Crescent Rolls. We made mashed potatoes with red bliss potatoes, heavy cream and butter. Alexa enjoyed hers with Amish noodles nestled inside. And we included some avocado to have something green.

Not pictured, but enjoyed, was our fresh juice (carrot, celery, pink orange, apple and ginger) and Graeter's Coconut Chocolate Chip ice cream.

Sam