Sunday Family Dinner

Family Dinner Celebrates the January Babies!

January 2018 Fam Din
Seester T and  Nini are our January Babies! So with all birthday Fam Dins, it was all about them!

January 2018 Fam Din
The evening included some of their favorite foods and of course, succulents. My Fam are somewhat succulents-obsessed….to put it mildly. And T and Maya put this adorable pot together for Nini that just had her written all over it.

Orange is her fav color.

And so are pugs—particularly Princess Leia.

And she also has been known to say that Maya is her Spirit Animal….so there’s that.

January 2018 Fam Din
While we were admiring their handy work, I put my efforts towards that night’s cocktail – Pomegranate Moscow Mules!

We’re big fans of mules with its gingery, citrus punch—and the addition of pomegranate juice was the perfect kick to update the classic.

January 2018 Fam Din
Then it was time to get down on some appetizers! Nini asked her mama to make pork belly baos.

Seester N marinated the pork belly overnight with soy, sugar, rice wine, garlic, ginger and a few other goodies. Once it was ready, she handed it over to me and I sous vide the belly for 10ish hours.

After the belly finished its bath, we placed it in the fridge for a few hours so it was easier to slice.

January 2018 Fam Din
When we were about ready to eat, she took the slices of pork and seared it up on each side.

I wish you could have smelled the house when she did this. It was simply intoxicating.

January 2018 Fam Din
A few hours beforehand, she made the dough for the baos and had it proof for a bit.

January 2018 Fam Din

Then it was time to roll it out.

Super adorbs rolling pin, right?

January 2018 Fam Din
Here they were before she placed them in the steamer.

And now here’s a confession……

Although everything looked perfect up to this point, the baos did not rise after they had steamed. It was the strangest thing!! We did taste a small piece of it and it was great! But we were looking for a smooth, puffed, mini-dome and somehow ended up with a pancake.

BUMMER!!!

January 2018 Fam Din
Luckily Seestrah N thought ahead and was prepared for any potential mishaps. You know, in case we “pulled a Monica”. Please tell me someone got that reference….

While at the Asian market, she swung by the freezer section and picked up a few packages of pre-steamed frozen bao dough. Think of it like the frozen dinner rolls you can buy and just throw in the oven.

They just needed a few minutes in the steamer and they were perfect!! Then it was assembly time.

January 2018 Fam Din
Get a look at these beauties!!

Sis also pickled up some thin cucumber slices earlier on in the week and stuffed them inside the baos along with freshly sliced cucumbers, carrots and a few sprigs of cilantro.

January 2018 Fam Din
They were insanely good — as delish as any I’ve had in restaurants! The pork belly was tender and succulent. The glaze was salty and sweet. And the veggies were the perfect offset for freshness, acidity and texture.

Sous Vide Pork Belly Baos — I highly, highly recommend them!

January 2018 Fam Din
Next up — OYSTERS!!!

To be honest, T had requested those crazy, 10 feet tall seafood towers for dinner. But c’mon now…that would be, as my nieces say, “very extra”.  Brother V got her to compromise and go with a Swan Oyster Depot-esque theme.

Which really just means HELLA seafood.

January 2018 Fam Din
V picked up a gazillion of fresh oysters and clams from our local Dry Dock Fish Company. Birthday gal got to work and was shucking away! I’m telling you, Nini is a Shucking Queen.

January 2018 Fam Din

I whipped up a quick mignonette for them but they were just as delish with a squeeze of lemon and tabascco.

January 2018 Fam Din
And then it was time for a GINORMOUS platter of these babies – DUNGENESS CRAB!!!!!

LOOK AT ALL THAT ROE! HOLY MOLY!

Brother also picked up a few dozen clams too. He meant to have us enjoy them raw, but dang it! Those suckers were tough as heck to shuck!

January 2018 Fam Din
So I did a little quick inventory of what N had in her pantry and decided to whip up a 20 minute dish – Seafood Squid Ink Pasta!

I sauteed some aromatics and threw in some crushed Roma tomatoes, clam juice and white wine. I then added the clams and some calamari N had in the freezer. Once the clams opened up, I tossed in some al dente squid ink pasta. Hey–we were going for seafood overload, right?

It was quite tasty and for a dish on the fly, we were pretty happy with it!

January 2018 Fam Din
Then it was time for us to do a little clean up before dessert.

Which for Leia, that means commandeer her fur cousin’s crate for a post dinner nap.

January 2018 Fam Din
Which is 100% okay for Bella because she prefers the couch with blankets.

January 2018 Fam Din
Then it was dessert time!

And of course, I had to make one for each birthday girl.

Nini loves all things green tea so when I asked her what she’d like for her bday dessert, she quickly said Matcha Mille Crêpes Cake! She’s a fancy one….

January 2018 Fam Din
It all started with matcha crêpes. And I’ve got to admit, they were the bane of my existence…well, while I was making them at least. I hadn’t made crêpes in YEARS and it took a while to get the hang of it down again.

It probably didn’t help that I started making the crêpes at 11pm the night before Fam Din but at least there was wine!

When all was said and done, I made 25 crêpes with the batter.

January 2018 Fam Din
The next day, I made a matcha flavored whipped cream and began assembly.

One crêpe, then a thin layer of the whipped cream.

And repeat.

January 2018 Fam Din

Once I was done, I had a total of 50 layers. But since I wanted to cover the whole cake in ganache, I used the whipped cream and covered everything in a thin layer before chilling it for a few hours.

January 2018 Fam Din
While I was glazing the chilled cake in a layer of ganache, I put birthday girl to work by having her cut out a stencil of a succulent.

Yes, I know. We’re obsessed.

January 2018 Fam Din

And VOILA!!

Nini’s Matcha Mille Crêpes Cake!

January 2018 Fam Din
And here’s a peak inside.

All.

Of.

Those.

Layers.

January 2018 Fam Din
Pretty, right?

I’ve got to admit, it was quite delicious too!

January 2018 Fam Din
And then it was seestrah’s turn!

After texts upon texts of me pestering her, she finally said she wanted a traditional chocolate cake. Now usually for us, that means Ina Garten’s version of Beatty’s Chocolate Cake.

Man, that is a damn good cake. But as good as it is, it’s not a great cake if you’re looking for a solid crumb for decorating.

January 2018 Fam Din

So I chose a sponge that I used for Maya’s cake a few years ago. It’s really chocolately and delish too–but just sturdier.

January 2018 Fam Din
And then I did this to it.

Because purple is seester’s favorite color.

It’s mine too.

And mama’s.

January 2018 Fam Din
Chocolate Layered Cake with Ombre Swiss Buttercream Rosettes.

January 2018 Fam Din
I actually kind of loved how it turned out in the end.

Now that I think of it, they kind of remind me of Sterling Roses that seestrah really loves.

I mean–I didn’t just think of it. I meant to do it that way all along!

*not

January 2018 Fam Din

Now here’s the thing about us. As much as we love desserts and as much as we bake….we’re not really into eating a lot of frostings or buttercreams. It’s just too sweet or too much most of the time!

Since I figured we’d get our fix of buttercream via the rosettes, I only used a thin amount between each of the cake layers.

Trust me, it was still plenty!

January 2018 Fam Din

And I just had to include this picture because Lucas and Maya’s expressions have be DYING.

January 2018 Fam Din
And that’s a wrap!

Happy Birthday January Babies!!!!

xoxo ❤

January 2018 Fam Din
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This Month’s Family Dinner Menu

Cocktails: Pomegranate Moscow Mules, Various Wine
Appetizers: Sous Vide Pork Belly Baos, Fresh Oysters
Entrees: Steamed Dungeness Crab, Seafood Squid Ink Pasta
Dessert: Matcha Mille Crêpes Cake, Chocolate Layered Cake with Ombre Swiss Buttercream Rosettes

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Pork · Seafood

Sichuan Wontons in Chili Oil Sauce – Happy Lunar New Year!!!

Sichuan Wontons with Chili Oil Sauce
Friends, today is the beginning of Tết – the Vietnamese Lunar New Year!

As with every new year, I’ve done all the rituals like scrubbed down the house, prepared an altar of traditional Tết goodies and went to the bank to get crisp “new money” to stuff all the bags of lì xì for the munchkins.

Sichuan Wontons with Chili Oil Sauce

Man…I miss the good ol’ days when I was the one collecting stacks of lì xì. Now, Cô Nam just doles out the red envelopes.

Being a grown up is seriously overrated. But at least there’s still all the good food!

Sichuan Wontons with Chili Oil Sauce
Every year I look forward to eating copious amounts of fried Bánh Tét with Dưa Món. Bánh Tét are steamed sticky rice cakes and are cylindrical in shape. Bánh Chưng are essentially the same but are shaped as squares.

The savory ones are filled with pork belly and mung beans. Although they can be eaten just as is, I prefer it fried so the crust is nice and crispy but the interior is still soft. SOOOOO good! And of course, it’s best eaten with a side of Dưa Món – pickled veggies.

Sichuan Wontons with Chili Oil Sauce
Bánh Tét/Bánh Chưng are not something my family make—well, at least not since I’ve been alive!

It’s REALLY a time consuming process and it’s one of those things that if you’re going to go through the efforts to make a few, you might as well make 100. But that would take you foh-evah!

So like most Vietnamese folks nowadays, we buy ours. But we still like to cook other traditional Tết dishes.

Sichuan Wontons with Chili Oil Sauce
But as I’ve gotten older, I’ve started to include some dishes in my yearly rituals that we didn’t grow up eating for Tết. And dumplings definitely top that list!

Sure, our Chinese kin definitely prepare and eat a variety of dumplings as a part of their Lunar New Year traditions. They’re eaten for luck because they symbolize wealth and richness as their shape resembles Chinese gold ingots.

But hey–if it can bring luck and taste delicious, why not adopt the practice, right?

Sichuan Wontons with Chili Oil Sauce
I’ve shared a few of my favorite dumpling versions with you before like:

Sichuan Wontons with Chili Oil Sauce
But for this year’s Tết, I thought I would share with you my Sichuan Wontons with Chili Oil Sauce.

They. Are. So. Dang. Tasty.

But what’s the difference between a dumpling and a wonton?

Honestly I’ve found that the answer changes depending on the person you’ve asked. But generally folks tell me that dumplings are often quite plump and are steamed or pan-fried. Wontons are most often boiled and served in soups or a broth. The wrappers (or skins) are also supposed to be really thin and since they aren’t filled as much as the former, it allows the soup/broth/sauce to stick to the excess dough. That way, you can just slurp them up!

Oh…and some say that wontons only use square wrappers and dumplings use a round shape. But really… you can call them whatever you want —because I’ll take ANY version of them.

Sichuan Wontons with Chili Oil Sauce
These Sichuan Wontons are filled with a 1:1 ratio of pork to shrimp. And unlike my other dumplings, I don’t add much filler other than aromatics. No cabbage, no mushrooms—just protein and few other things.

Why?

Because the co-star of this dish truly is the Chili Oil Sauce that it’s pretty much bathed in. The sauce starts off with my homemade Sichuan Chili Oil. Does it have to be homemade? Well…technically no. But it makes SUCH a difference. And not only is my recipe super easy but it lasts a long time in your fridge!

The chili oil is then combined with soy, Chinese black vinegar (there’s really no substitute for it), sugar and a couple of other items. Simple right? That’s because the homemade oil is so aromatic that it needs very little else!

Sichuan Wontons with Chili Oil Sauce
And if you’re REALLY fiery, after you’ve sauced the wontons, you can add a few extra dollops of the Sichuan Chili Oil everything. You can sure bet that I do—but perhaps dial it down a bit if you’re serving little ones.

There are also several different ways to fold wontons as I’ve shown above but I generally just go for the standard “ingot” fold as I’ve described in the recipe.

Sichuan Wontons with Chili Oil Sauce
And with that dear friends, let Bella and I wish you all Chúc Mừng Năm Mới!!! May the Year of the Dog be filled with happiness, good health, prosperity and endless Foodventures!

ps. Bella believes EVERY year is the Year of the Dog.

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Sichuan Wontons in Chili Oil Sauce
Makes approximately 80 wontons

Ingredients:

For the wontons:
4 scallions
1 inch piece fresh ginger, peeled and roughly chopped
4 garlic cloves
1 small shallot
½ cup fresh cilantro
1 pound shrimp, peeled and roughly chopped
1 pound ground pork
2 tablespoons Shaoxing wine or other preferred rice wine
2 tablespoons soy sauce, more to taste
2 tablespoons fish sauce, more to taste
1 tablespoon sesame oil
½ tablespoon sugar
½ teaspoon ground black pepper
80-100 square wonton wrappers

For the sauce:
4 tablespoons soy sauce
3 tablespoons Chinkiang Black Vinegar
½ tablespoon sugar
4 tablespoons homemade Sichuan Chili Oil (both the oil and flakes)
2 garlic cloves, finely grated
½ teaspoon finely grated fresh ginger
1 tablespoon minced scallions

For garnish:
chopped fresh cilantro
chopped scallions
toasted sesame seeds

Place the scallions, ginger, cloves, shallot and cilantro in a food processor. Pulse several times until all of the ingredients have broken down and become roughly the same minced texture. Add the shrimp and pulse until everything has combined and the shrimp has turned into somewhat of a paste. Add the pork, Shaoxing wine, soy sauce, fish sauce, sesame oil, sugar and pepper. Pulse just until the ingredients have fully combined.

Test the filling for seasoning by taking a small spoonful of the mixture and pan fry in a nonstick skillet for 1-2 minutes on each side. Taste and if needed, add more soy sauce or fish sauce to the uncooked filling.

Begin assembling the wontons. Place one wonton wrapper down on a flat surface so that it points towards you. Dip the tip of your finger into water and moisten the top two edges of the wrapper. Place about 1 heaping teaspoon of the filling in the center of the wonton wrapper. Fold the bottom corner (the one nearest you) over the filling so that it meets the top point and forms a triangle. Press down to seal the edges of the triangle while pressing out any air that may have been trapped inside. Add a dab of water to the two outer corners of the triangle and fold in so that they meet. Press corners together to firmly seal. Place the wonton on a baking sheet and continue until all the filling/wrappers have been used.

Prepare the sauce by whisking all the ingredients together in a bowl until the sugar has dissolved. Set aside.

Bring a large pot of water to a boil. Add the wontons to the pot (no more than a dozen or so at a time) and lower the heat so that it’s at a steady but not rapid boil. Constantly stir so that they do not stick together. Allow the wontons to cook for about 3 minutes or until the wrappers become translucent and the filling has cooked through. Use a large slotted spoon or kitchen spider to remove and drain the wontons. Transfer to a serving dish and spoon the sauce over the wontons. Garnish with scallions, cilantro and sesame seeds. Serve immediately.

Condiments/Sauces

Sichuan Chili Oil – A Kitchen Staple

Sichuan Chili Oil
I know…this seems a random recipe post.

But this kitchen staple plays a big part in a recipe I’ll be posting soon in honor of Tết – the Lunar New Year that will arrive on Friday.

So you’ll want to DEFINITELY stay tuned!

Sichuan Chili Oil
Chili Oil, or in this case Sichuan Chili Oil, is a regular in many Asian cuisine recipes. I use it quite often in soups, stir-frys, dumplings, or as a stand-alone condiment.

Sichuan Chili Oil
And although there are many different jars of it that you can easily buy, homemade is always better–and it’s super easy!

Sichuan Chili Oil
The core of this is the use of whole Sichuan peppercorns that can be easily found at most Asian grocery stores or online. The peppercorns are fragrant and carry a wonderful heat.

To start, the Sichuan peppercorns and dried spices are slowly heated to infuse the oil.

Sichuan Chili Oil
After about an hour, the whole shabang is poured over chili flakes and a bit of salt—and boom!

Aromatic and floral Sichuan Chili Oil!

Sichuan Chili Oil
The oil can be kept in your fridge for a year—but I doubt it’ll keep that long!

Pro Tip? Double the batch and give some away as gifts!

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Sichuan Chili Oil
Makes approximately 21⁄4 cups

Ingredients:

3 tablespoons Sichuan peppercorns
1 teaspoon coriander seeds
1 teaspoon whole cloves
5 whole star anise
4 dried bay leaves
1 whole cinnamon stick
2 cups vegetable oil (or something neutral in flavor)
2 whole garlic cloves, smashed
1 inch piece fresh ginger, cut into slices
1 teaspoon kosher salt
1 cup Sichuan chili flakes

In a small stainless steel* saucepan, heat the peppercorns, coriander, cloves, star anise, bay leaves, cinnamon stick and oil over medium heat.  Once the oil begins to bubble, bring the heat down to low. Allow the oil to infuse over low heat for one hour, stirring every 5-10 minutes. The aromatics should not get too dark so you’ll need to adjust the heat as needed.

After an hour, add the garlic and ginger and raise to medium-low heat. Allow it to bubble and infuse for an additional 2-3 minutes and remove from heat. Allow the oil to cool for 1-2 minutes.

Place the salt and chili flakes in a heatproof bowl and place a strainer on top. Slowly pour the infused oil through the strainer. Remove the strainer and discard the spices. Stir the oil well and allow to cool completely before transferring it to a jar or other container. The oil can be stored in refrigerator for a year.

*You’ll want to use a light bottom pan so that you can see if the oil and spice are getting too dark.

Desserts/Pastries · Sunday Family Dinner

Seester’s Creamy Rum Flan

Creamy Rum Flan

WOW — who knew that you all loved flan so much?!

After I posted the Fam Din about V’s birthday flan, I got flooded with requests for the recipe! I don’t blame you, it really was quite lusciously delicious.

November 2017 Fam Din
I consulted with Big Seestrah, since the original recipe was her F.I.L.’s and she obliged saying that she had tweaked it enough to make it her own.

Now a quick forewarning for all of you Vietnamese Flan (“kem flan” or bánh flan”) aficionados. This recipe does not contain any condensed milk or coconut milk like many traditional Vietnamese versions do. And quite frankly, I think that’s one of the reasons why I like it so much since it’s not too sweet. Plus I have a theory that the consistency of both coconut milk and condensed milk make for a heavier flan that’s more likely to cause large bubbles.

I have no scientific backing on that theory…just a hunch.

November 2017 Fam Din
You can choose to make larger dishes of flan or individual sized ones like seester did above. Just be sure to adjust for baking time depending on the vessel. But either way, super delish.

Oh! And if you’re not a rum fan, you can sub with any booziness you’d like — or just skip it! But as for me, I say HECK YES to rum as it pairs so well with the caramel.

Thanks for sharing Seester N!!!

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Creamy Rum Flan
Serves approximately 10

Ingredients:

2½ cups granulated sugar, divided
5 cups whole milk
5 large eggs
3 ounces dark rum*

Place 10 ramekins (4-6 ounces) or 2 baking dishes in 2 roasting pans. You’ll need the roasting pans to create a water bath later.

In a small, heavy bottomed pot, add in 1½ cups sugar. Over medium heat, cook the sugar until it caramelizes and becomes golden brown. Be sure to stir often. Once the sugar has reached the desired color, quickly pour the caramel into the bottoms of each ramekin/dish. Swirl each so that it completely covers the bottom of each vessel. Set aside and allow the caramel to cool.

In another pot, whisk the milk and remaining sugar over medium heat. Continue whisking until the sugar has dissolved and the liquids come to a soft boil. Remove the pot from the heat and allow to cool.

In a separate bowl, whisk the eggs and rum together until combined. Slowly whisk the milk mixture into the eggs. Pour the custard into the prepared ramekins/dish and cover with aluminum foil. Place the roasting pans in the middle rack of a preheated 380 degrees F oven. Carefully fill the roasting pans with boiling water to come halfway up the sides of each ramekin/dish.

Bake the flan for approximately 45-60 minutes or until the center has just barely set. The length of cook time will depend on the sizes of your ramekins/baking dishes. Once done, remove the flan from the water bath and allow to cool on racks until they reach room temperature. Cover each the flan with plastic wrap and refrigerate overnight.

Once you’re ready to serve, carefully run a hot pairing knife around the edge of the flan. Place a rimmed plate or serving platter on top and quickly invert. Serve with fresh berries, whipped cream, etc.

*You can add less or more rum to taste. However, if you choose to omit you can substitute with 1 tablespoon of pure vanilla extract.

 

Sunday Family Dinner

These are a few of Leo’s favorite things….

December 2017 Fam DIn
Pepperoni on pizza and cookie dough in ice cream–these are a few of Leo’s favorite things….

So when December’s Fam Din rolled in the day before our family’s big Christmas Party, we knew exactly what we had to make for the the little man’s 6th birthday. He was quite sure of what he wanted— pizzas, fatty steaks and cookie dough ice cream. Everything else, he left up to us.

Dinner also happened to fall on the night of the big game. And as Minnesota Vikings fans (SKOLLLLL!!!), very few other games mean as much as when we meet up with those cheese heads…I mean, those Packers.  <barf>

So we had the game streaming in every room.

December 2017 Fam DIn

And apparently we needed more coverage because the boys ran out before dinner started to pick up a new TV. Nothing special…just a ginormous 65inch flatscreen.

I’ve got to admit, it was quite humorous watching all of our men attempt to mount the TV to the family room wall.

But they did it and it worked!

December 2017 Fam DIn
Poor Nina….she wasn’t feeling so hot that day–she had the terrible cooties situation everyone seemed to be getting hit with. And because she’s so caring, she even shared it with me a few days later.

Thanks Nina.

Thanks 😦

December 2017 Fam DIn
Seestrah P and her fam made it down for the holidays this year so it was a full house!

It’s rare that all five siblings can be together in one place these days so we definitely try to make the most out of it when we are.

December 2017 Fam DIn

I don’t think Dad understood the message below when we said “OK, funny shot!”

¯\_(ツ)_/¯

December 2017 Fam DIn
While the game was on, the enormous TV was getting set up and the kids were running amok, we assembled a quick Charcuterie Platter…because it’s how we roll.

Truffle Salami from Trader Joe’s, Camembert, Toscano Cheese soaked in Syrah, Heirloom Grape Tomatoes, Olives, Truffle Marcona Almonds, and a few crackers.

December 2017 Fam DIn
In case you’ve ever wondered what down time at Fam Din looks like…..here you go.

Some chatting, some TV, lots of Mind Craft (despite our ban on devices!) and a little bit of dancing hair flips from Kaelani.

December 2017 Fam DIn
Of course, there’s lots of picture taking too.

December 2017 Fam DIn
And if your family is like ours — when we see peeps taking a group pic, we get FOMO and jump in.

Cue in Dad and T.

December 2017 Fam DIn
For the main appetizer (does that sound contradictory?), N made these little Spinach-Artichoke-Crab Puffs. Imagine rich spinach-artichoke dip mixed with lump crab meat—then surround it with flaky puff pastry and top it with more cheese and breadcrumbs.

Decadently delicious!!

December 2017 Fam DIn
LOOK! Nina arose from the dead!!!

It’s because she heard “Spinach-Artichoke-Crab Puffs” and shot right up.

December 2017 Fam DIn
Look at these two adorable munchkins.

December 2017 Fam DIn
And then Leia got Christmas’ed by her dad.

The look on her face is freaking hysterical.

December 2017 Fam DIn
Soon it was time to get the kiddos to prep their mini personalized pizzas.

December 2017 Fam DIn
There were lots of toppings from them to choose from — pepperoni, Italian sausage, caramelized onions, cheese, ‘shrooms and of course, homemade marinara.

December 2017 Fam DIn
It’s never too young to get them started with cooking…..because it means I can retire sooner.

December 2017 Fam DIn
Kaelani was so proud of her little pizza!

December 2017 Fam DIn
After the munchkins prepped, baked and ate their pizzas–we assembled larger ones for the grown folks to split.

December 2017 Fam DIn
Which means, throw EVERYTHING on and bake it up!

December 2017 Fam DIn
Which also included the leftover fillings from the Spinach-Artichoke-Crab Puffs.

Talk about decadent! They were delicious but super rich.

December 2017 Fam DIn
L slicing up pizza with flair!

December 2017 Fam DIn
As you may recall, birthday boy also requested steaks.

FATTY steaks to be exact.

December 2017 Fam DIn
So brother picked up a few prime steaks and dry aged them for a few days. He seared them on cast iron skillets that were screaming hot which gave them a beautiful crust.

December 2017 Fam DIn
And while they rested, he threw a bit of butter on top so that it could slowly melt and seep into all that beefy goodness.

December 2017 Fam DIn

Just a smidge of butter, right?

December 2017 Fam DIn
And I have to tell you guys, those were some of the best steaks I’ve had in a loooong time! The combination of great quality steaks that were dry aged to intensify the flavors were just fantastic!

December 2017 Fam DIn
Nina helped put the finishing touches on my Lentils and Arugula Salad topped with Burrata.

The funny thing that Dad often does when we cook for him is to look at the ingredients we use, ask what the name of it is, how to spell it—and then ends up taking a picture of it. He cracks me up.

December 2017 Fam DIn
See that photobomber in back?

December 2017 Fam DIn
Told ya…. FOMO.

December 2017 Fam DIn
If you ever have a doubt– throwing burrata on top of ANYTHING will always make it more delicious.

December 2017 Fam DIn

Quick pic of the spread!

December 2017 Fam DIn
So nice, I had to show you twice!

December 2017 Fam DIn
V’s face is hysterical in this pic. Now that’s true appreciation of one’s craft.

December 2017 Fam DIn
Don’t mind me while I stand in the corner taking pics and stealing bites off of people’s plates while drinking my Cosmopolitan (it was that month’s cocktail but of course, I forgot to take pics of them–DOH!).

December 2017 Fam DIn
V and Pops!

December 2017 Fam DIn
And the girls!

Minus Kaelani because at that point she was getting a bath to prep for bed. She was NOT happy about missing out on the rest of Fam Din.

Oh the woes of a 3 year old….

December 2017 Fam DIn

Speaking of missing out…..the fur babies were definitely not wanting to miss out on any of the good eats! Here they are patiently waiting for their grandpa to hook them up.

December 2017 Fam DIn
They didn’t get as much as they wanted (Dad can eat!!) so Nini hooked them up with all kinds of goodness!

December 2017 Fam DIn
Yeah…I realize they eat better than most humans but they are our bebes.

December 2017 Fam DIn
And then it was FINALLY time for dessert!

Leo asked for Cookie Dough Ice Cream for his birthday dessert. But here’s the thing, although P did one heck of a job making it from scratch, it’s not a dessert that those of us 13 and older were excited about. So she did us a solid and made us a second dessert – Alice Medrich’s Warm Mocha Tart.

YUMilicious!!

December 2017 Fam DIn
Um, T–hurry up and finish vacuuming or else Maya and Luna are liable to inhale the tart.

December 2017 Fam DIn
Look at birthday boy’s face!

Candle perched upon a huge scoop of his favorite ice cream –that he, of course, had seconds of.

December 2017 Fam DIn
And with that–another shenanigans filled, delicious Fam Din came to a close.

Happy, Happy Birthday Leonidas!

December 2017 Fam DIn

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This Month’s Family Dinner Menu

Cocktails: Cosmopolitans, Various Wine
Appetizers: Charcuterie Platter, Spinach-Artichoke-Crab Puffs
Entrees: Dry Aged Rib Eye Steaks, DIY Pizzas
Sides: Lentils and Arugula Salad topped with Burrata
Dessert: Homemade Cookie Dough Ice Cream, Warm Mocha Tart

Sunday Family Dinner

All the Smokey Goodness..and Then Some!

November 2017 Fam Din
Ever since brother got a Traegar Grill/Smoker, we have been living the glorious all-the-smoked-goodness life! So it was no surprise that for his birthday family dinner, he volunteered to take on the entrees. Hey-I wasn’t going to argue with the birthday boy!

We quickly got the munchkins involved. Here’s Maya and Luna making a bechamel. I mean, what 12 and 8 year old doesn’t know how to make a bechamel???

November 2017 Fam Din
And of course, safety first when the rugrats are cooking. Good thing Bella and Princess Leia are such conscientious supervisors.

November 2017 Fam Din
And while the kiddos went to town, I whipped up cocktails. Since brother is a whiskey and bourbon fan, I mixed up a batch of my Boozy Fall Punch (yeah…I’m a little late on posting this).

It had all kinds of autumnal things like bourbon, brandy, apple cider, pomegranate juice, blood orange soda, cinnamon sticks and chopped up fruit.

It was boozy. It was tasty. Mission Accomplished.

November 2017 Fam Din
The cocktails packed a punch! So we noshed on a Charcuterie Platter….because you know how much we love our cheeses and cured meats!

I just realized the La Tur cheese from Murray’s below kind of looks like a mini-cheesecake. But trust me, it was la tur-rific!

November 2017 Fam Din
Seestrah T also made these cute Mini French Onion Bread Bowls as a second appetizer–recipe courtesy of Tastemade.

November 2017 Fam Din
Think of French Onion Soup…but in dip form! And in its own little bread bowl! Brilliant!

And gosh darn it, it was scrumptious!

November 2017 Fam Din
Quick cooking/eating break for a picture!

November 2017 Fam Din
Can’t forget the dudes!

November 2017 Fam Din

Now on to the food!!!

First up, brother smoked a ginormous side of salmon. I’ll be the first to admit, I don’t love salmon. I don’t hate it and I’ll eat it–but of the fishes, it’s not my fav. But when brother busted out this Smoked Salmon he smoked low and slow with mesquite wood pellets, I WAS ALL ABOUT IT!!

It was SUPER moist and had the lightest bit of smoke. The added capers and fresh lemon juice helped to cut through the fatty fish and it was perfect!

November 2017 Fam Din
Not to be outdone by the aquatic beasts, he also did up a huge platter of Smoked Beef Ribs.

November 2017 Fam Din

They were, they were….one word.

BEFF-ilicious.

November 2017 Fam Din

This time around, I was in charge of the sides. First up! Mac and Cheese!

And as you recall, I enlisted Maya and Luna to help out. No idea why N popped in…maybe to try to get in on the credit I suppose. That big seestrah of ours….

November 2017 Fam Din

I make Mac and Cheese quite often but I was listening to a Bon Appetit Pod Cast on the way into work and decided to give their BA’s Best Macaroni and Cheese a shot.

Let me tell you gang, there’s a whole ton of various cheeses in this business — Fontina, Gruyere, White Cheddar and Parmesan. But I decided to go big and added Monterey Jack and Pepper Jack.

I mean, I didn’t want them to feel left out.

And instead of making Maya hand shred all the cheeses, we busted out the food processor. She was definitely pleased with that decision.

November 2017 Fam Din
How did it turn out?

Quite good!

Ridiculously cheesy… but I guess 6 different cheeses will do that to a dish. But yes, I definitely recommend it. It’s quite easy to make and the end result is on point!

November 2017 Fam Din

With all that protein and 200 pounds of cheese, I figured it would be good to have some veggies. So I pulled together a quick Sauteed Kale and Swiss Chard situation. I quickly sauteed some garlic, shallots and chili flakes in some olive oil and threw in a bunch of Lacinato Kale and Swiss Chard. After they were lightly wilted, I finished it with a douse of red wine vinegar to brighten things up.

Eat your veggies right?

November 2017 Fam Din
Before dessert, most of us cleaned up a bit and someone took a nap. Oh that Leia, she’s a reliable one.

And if you’re wondering what Bella was doing, I can only assume that she was upstairs ordering take-out while watching Minecraft videos on YouTube.

November 2017 Fam Din
Finally–DESSERT!

When we asked brother what he wanted for his dessert, he almost instantaneously replied “flan”.  And I’ve got to tell you, I was surprised. I’ve known him all my life and had no idea that the man liked flan that much!

We were dumbfounded….

Seester N’s F.I.L. has a great flan recipe so we immediately tasked her with the job. She used these cute ramekins to make individual sized flan.

November 2017 Fam Din
And to kick things up (it was brother’s bday after all), she spiked the adult flans with rum!

The Creamy Rum Flan was perfect! Creamy (I know, it’s in the name), light and was the most delectable finish to our meal!

November 2017 Fam Din
Here’s one of the munchkins caught in the act….we do pass on great habits, right?

November 2017 Fam Din
And with that, brother’s Family Dinner was a wrap! Here’s to you V! ❤

November 2017 Fam Din

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This Month’s Family Dinner Menu

Cocktails: Boozy Fall Punch, Various Wine
Appetizers: Charcuterie Platter, Mini French Onion Bread Bowls
Entrees: Smoked Salmon, Smoked Beef Ribs
Sides: Bon Appetit’s Best Macaroni and Cheese, Sauteed Kale and Swiss Chard
Dessert: Creamy Rum Flan

Desserts/Pastries · Drinks

Mango Sorbet & Prosecco Cocktails – Happy New Year!!!

Mango Sorbet & Prosecco Floats
I don’t know about you all but 2017 was a freaking doozy and I cannot wait to hit that reset button at midnight for 2018 to come on in!

But before the clock strikes midnight, let me share one last thing with you all. A super quick, super easy but delicious “dessertail“.

What’s a “dessertail”?

It’s a mix between a dessert and a cocktail of course!

Mango Sorbet & Prosecco Floats
Mango Sorbet & Prosescco Cocktails. These beauties are so simple that it’s kind of silly that I’m writing it as a recipe. But let me tell you, it’s the PERFECT thing to serve when you don’t have time to make anything elaborate but still want something a little special.

It’s an easier take on the Itallian sgroppino that slowly blends softened sorbetto and prosecco together. But I find that pouring the prosecco over the sorbet is just as delicious. Heck, I don’t even make my own sorbet and prefer to pick up a pint of one of my faves – Talenti’s Alphonso Mango Sorbetto.

Mango Sorbet & Prosecco Floats
And of course, if you’re not a fan of mangoes, any other flavor sorbet would be just as delicious–or even a combination of them. Raspberry and lemon? Passionfruit and coconut? Options are endless!

With that, let me wish you all a very, very Happy New Year. May 2018 bring you all overwhelming joy, fulfillment and of course, delicious Foodventures!

xoxo ❤
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Mango Sorbet & Prosecco Cocktails

Ingredients:

1 pint mango sorbet
fresh mango slices
1 750mL bottle prosecco

Place two rounded scoops of sorbet in a chilled glass. Add a few slices of mango and slowly pour prosecco over the sorbet. Cheers!