Tuesday, August 04, 2009


This is the first time I've tried my hand at puddings or custards. I'm pleasantly surprised, both by the lack of serious difficulty and by the flavor. I'm having company tonight and we're going to have an experimental dinner. Everything on the menu is a new recipe (or invention) for me.

Tuesday Girl's Night In

Starters: Arugula salad with green apples, toasted walnuts and dried strawberries (if they're still around) and Green Amazon Goddess Soup (leftover, my invention, Cream of zucchini-spinach-gorgonzola. I'm thinking about serving it in little shot glasses...)

Main course: Gorganzola (Blue) Cheese and Broccoli Risotto served with Shrimp in a creamy Tomato-Cachaça sauce

Dessert: Banana pudding

Lunch today? Licking the pudding pan, leftover bananas and maybe some salad greens that aren't pretty enough for company. I need to save room for later!

I will post the recipes in the comments section of the blog for those of you who are curious to try them as well!


--jenna said...

Arugula Salad

Pretty basic, just remember to dry the leaves well and TOAST the walnuts. I'm probably going to do a sweeter vinagrette with balsamic vinegar, a little raspberry jam, salt and good olive oil, but a poppyseed dressing would also be divine!

--jenna said...

Leave-You-Writhing-In-Ecstasy Risotto with Shrimp

(We ate this at a restaurant in Sta. Teresa called Jasmim Manga. This is my adaptation.)
Tomato-Cachaça Shrimp Sauce:

Mix up a can of homemade or purchased marinara sauce with 1/4 cup cachaça/rum/vodka/whiskey. Reduce-should take 15 minutes or so. Remove from heat and add a pinch of clove, nutmeg and as much cream as you'd like for taste and color.

Cook up your shrimp (jumbo are preferable) and add to sauce. Serve HOT with the risotto.


Broccoli florets (or chopped)
Cream or creme de leite
Risotto rice
Chicken or vegetable stock
Blue cheese

Set your broccoli to steam or boil (according to personal preference). Don't overcook it. Drain and set aside when ready. Cook onion in butter until transparent and prepare risotto as explained on the package. When the risotto is ready, remove from heat, stir in the broccoli, blue cheese to taste and cream. You shouldn't need to add salt, but white pepper might be nice. Mold out onto plates and serve with bowls of shrimp and sauce.

--jenna said...

Banana Pudding

This one actually has measurements!

1 1/2 T flour
3/4 cup sugar
2 eggs
2 cups thick (whole or add extra powdered) milk
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1-2 T butter
3-4 medium bananas, sliced
several handfuls of a vanilla cookie

Mix flour, sugar and salt together in a medium saucepan. Add eggs and mix thoroughly. Heat mixture slowly over low heat, adding the milk gradually. Stir continuously until mixture thickens. Remove from heat, mix in butter and vanilla, and pour over bananas and cookies in a glass dish. Stir, add more cookies in a decorative pattern on top, cover with saran wrap and leave to cool in refrigerator for at least 3 hours.

Anonymous said...

Sounds yummy. The shrimp dish sounds a lot like my Curried Shrimp. One of my favorite meals.You didn't put the soup recipe on. that sounds interesting too. Enjoy yourselves. Love, Grammy