This post actually starts on Sunday evening (4/17). My friend from England came to spend the evening and the night but since she was pretty tired from a lot of travelling and couch surfing, I decided to make matzoh ball soup while she rested. The beginning of the soup is actually described in the previous post.
Adding the vegetables to the broth and the herbs to the matzoh ball mix was a great idea. So was making the matzoh mix into 12 as opposed to the reccomened 9 balls. I even brought some in for a coworker this morning and he loved it =)
Adding the vegetables to the broth and the herbs to the matzoh ball mix was a great idea. So was making the matzoh mix into 12 as opposed to the reccomened 9 balls. I even brought some in for a coworker this morning and he loved it =)
After the soup was done, my friend and I headed out for beer, then mussels and beer. I understand that I've been developing a pattern, but she wanted it so we went. We went to the new beer garden in midtown, Bierhaus, and it was pretty great. The beer was good, though not cheap and the menu LOOKED really good. on top of that, they had these great long tables and it looked just like a Munich beer hall! I would highly reccommend coming here with a group!
After a good beer and conversation here, we headed to BXL East, an oldie but a goodie. You may remember from a previous post a visit to the Mussel Pot, which was not recalled with fondness. The reason is because we have begun to compare all mussel places to THIS mussel place. Between the tastiness of the mussels, the plentifulness of the portions, the abundance of delicious beer choices and the relative reasonability of the price, I just don't see why we even go anywhere else for our beer and mussel nights.
After a good beer and conversation here, we headed to BXL East, an oldie but a goodie. You may remember from a previous post a visit to the Mussel Pot, which was not recalled with fondness. The reason is because we have begun to compare all mussel places to THIS mussel place. Between the tastiness of the mussels, the plentifulness of the portions, the abundance of delicious beer choices and the relative reasonability of the price, I just don't see why we even go anywhere else for our beer and mussel nights.
After two high-percent-alcohol beers and a belly full of mussels and french fries, we decided to walk the 2 miles or so back home. Getting home, my friend got into bed but I was told that Boyfriend wouldn't be home all day for passover preparations so I continued to make Passover foods. I started my haroset.
Haroset (or Apple, Walnut, Honey Dip)
Ingredients (from the left): cinnamon, ginger, splash of red wine (3/4 glass?), apples (6 small-medium sized), walnuts (chopped).
Not pictured: honey, agave nectar (sub for sugar!)
Haroset (or Apple, Walnut, Honey Dip)
Ingredients (from the left): cinnamon, ginger, splash of red wine (3/4 glass?), apples (6 small-medium sized), walnuts (chopped).
Not pictured: honey, agave nectar (sub for sugar!)
All of that made this bowl of haroset (this is a biiig bowl!). Unfortunately, it looks like this....Well at least it tastes good!
I brought some of this to work too but I suspect it's appearance might put some people off....
I brought some of this to work too but I suspect it's appearance might put some people off....
In the morning, I took a super-early trek to hot yoga (knowing of course that I had to eat AND exercise defensively for the upcoming two family dinners!) and managed a 4 mile run in the middle of the day (ate lunch at desk in order to double up on exercise). This was all to attempt to counteract the extreme weight damage done by copious beer and mussel consumption. Extreme. =(
I then spent all day worrying about how I was going to get everything together, but it all worked out. Here it is boys and girls!
Herbed Roasted Potatoes
This is a combination of 6 red and 6 yellow potatoes, each about the size of a tomato. They're all cut into about 6 pieces and thrown into two baking dishes (it doesn't have to be a single layer, not piled all on top of each other!)
I then spent all day worrying about how I was going to get everything together, but it all worked out. Here it is boys and girls!
Herbed Roasted Potatoes
This is a combination of 6 red and 6 yellow potatoes, each about the size of a tomato. They're all cut into about 6 pieces and thrown into two baking dishes (it doesn't have to be a single layer, not piled all on top of each other!)
I seasoned them with a good spray of olive oil (seriously, that olive oil sprayer is probably one of my most useful kitchen gadgets!), thyme, garlic, salt and pepper. Lots of salt, lots of pepper.
Into the oven they went, 450 degrees. It's supposed to take 45 minutes but really it took a lot longer since we had to lower the temperature to cook some meat and kept opening the oven to check on things!
Into the oven they went, 450 degrees. It's supposed to take 45 minutes but really it took a lot longer since we had to lower the temperature to cook some meat and kept opening the oven to check on things!
Here they are in leftover form this morning. As you can see, not much was left, so I think I can safely assume that this was a success.
I still wouldn't consider these "healthy" but with only a small bit of olive oil (I'm guessing about 1tbsp total for all of these potatoes) and just some seasonings, it probably doesn't get much better for potatoes.
I still wouldn't consider these "healthy" but with only a small bit of olive oil (I'm guessing about 1tbsp total for all of these potatoes) and just some seasonings, it probably doesn't get much better for potatoes.
Beef Rib Eye Round Roast
Here's our roast. It's a beef rib eye round (I've never heard of this before either) which is kind of a midpriced meat. Boyfriend received a meat thermometer at our housewarming party so we've instituted the "Man Make Meat" rule in our household. This bad boy is sitting on a bed of onions and a few unchopped garlic cloves, seasoned VERY liberally with salt, pepper, garlic powder and rosemary (dry).
Here's our roast. It's a beef rib eye round (I've never heard of this before either) which is kind of a midpriced meat. Boyfriend received a meat thermometer at our housewarming party so we've instituted the "Man Make Meat" rule in our household. This bad boy is sitting on a bed of onions and a few unchopped garlic cloves, seasoned VERY liberally with salt, pepper, garlic powder and rosemary (dry).
We cooked it until the meat thermometer told us it was 140 degrees inside (this is supposed to coincide with a medium rare?!?) and let it rest for about half an hour before slicing.
The thing bled like crazy but was actually kind of overdone =( Guess we'll only take it to 135 degrees next time?
It was enjoyed by all but then, Boyfriend's family likes their meat cooked fully through. I like mine to practically moo at me!
The thing bled like crazy but was actually kind of overdone =( Guess we'll only take it to 135 degrees next time?
It was enjoyed by all but then, Boyfriend's family likes their meat cooked fully through. I like mine to practically moo at me!
Finally, the grilled asparagus. These were just long asparagus spears sprayed with olive oil (seriously, buy a sprayer!) and seasoned with lemon-pepper seasoning, salt and garlic powder.
I used a grill pan on medium heat and when they were softening up I poured on some balsamic vinegar and lemon juice.
Notes on asparagus: when trimming your asparagus, take one piece of asparagus and bend it till it snaps. The part that snaps off is the tough woody stem that is practically inedible. Trim the rest of the asparagus accordingly.
Notes on lemon juice: Usually I use the stuff that comes in the plastic yellow lemon but we happened to have run out and had a real lemon rolling around in the bottom of the fruit drawer. If you're using a real lemon, make sure to squeeze it cut side up so the seeds don't wind up in your dish!
I used a grill pan on medium heat and when they were softening up I poured on some balsamic vinegar and lemon juice.
Notes on asparagus: when trimming your asparagus, take one piece of asparagus and bend it till it snaps. The part that snaps off is the tough woody stem that is practically inedible. Trim the rest of the asparagus accordingly.
Notes on lemon juice: Usually I use the stuff that comes in the plastic yellow lemon but we happened to have run out and had a real lemon rolling around in the bottom of the fruit drawer. If you're using a real lemon, make sure to squeeze it cut side up so the seeds don't wind up in your dish!
After dinner it was time for dessert! It so happens that I love the flavor of banana paired with chocolate, and both of those things are kosher for passover. So...here it is, Dessert Bruschetta
2 sliced bananas on matzoh.
2 sliced bananas on matzoh.
Coated in melted-then-cooled dark chocolate. Sprinkled with walnuts. Clearly this isn't the same batch. Batch #1 didn't get photographed and this is the batch I made for personal consumption after passover.
That matzoh at 12 o' clock didn't get bananas and is just a piece of matzoh covered with chocolate and walnuts. Still delicious.
Notes on melting chocolate:
I. Fashion yourself a double boiler. You can do this by simmering water in a pot and 1) holding a smaller pot over it or 2) putting a glass or metal bowl (NOT PLASTIC) over the simmering pot and that way you don't have to hold it at all!
II. Make sure there is no water in the top pot/bowl or the chocolate will behave in a strange way! The chocolate will do all the work for you.
III. Place whatever you're drizzling/covering with chocolate on wax/parchment paper.
IV. To drizzle dip a spoon into the melted chocolate mix and just wave it over whatever you want to drizzle. Leave yourself plenty of extra paper on the sides, this can get messy. Drizzling is the easiest way to make something look decorative and altogether pretty.
Well folks, this was a pretty hefty post. Tonight's post will be short.
That matzoh at 12 o' clock didn't get bananas and is just a piece of matzoh covered with chocolate and walnuts. Still delicious.
Notes on melting chocolate:
I. Fashion yourself a double boiler. You can do this by simmering water in a pot and 1) holding a smaller pot over it or 2) putting a glass or metal bowl (NOT PLASTIC) over the simmering pot and that way you don't have to hold it at all!
II. Make sure there is no water in the top pot/bowl or the chocolate will behave in a strange way! The chocolate will do all the work for you.
III. Place whatever you're drizzling/covering with chocolate on wax/parchment paper.
IV. To drizzle dip a spoon into the melted chocolate mix and just wave it over whatever you want to drizzle. Leave yourself plenty of extra paper on the sides, this can get messy. Drizzling is the easiest way to make something look decorative and altogether pretty.
Well folks, this was a pretty hefty post. Tonight's post will be short.
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