From Patty's Pantry -Food blog recipe ideas party tips etiquette simple recipes

Fresh Rosemary as a Skewer

Jun 082008

Sometimes I am nervous and when I am making something new and I donâ€™t feel that confident in how it will turn out. I will over compensate and make something else in addition. So when I was making my Chilled Cucumber Soup I also served a choice of Gazpacho something that I make all the time. With a heat wave going on right now in the NYC area it is the perfect thing to eat. I usually use thyme in my gazpacho but did not have any when I was making it so instead I used rosemary. With my left over rosemary I used them as skewers and put two to three shrimp on every skewer and marinated them. Perfectly simple and could easily be done with chicken. Something different for the grill this season.

Chilled Cucumber Soup

Appetizers, Drinks, Recipes, Sides, Soup 1 Comment »

May 292008

Chilled Cucumber Soup

Recently, I was cooking dinner for a few friends and told that it had to be as close to calorie-less as possible. They had a bet going on at work and the final weigh in was this week. So I made two summer soups gazpacho and cucumber soup. We decided this would actually be great also as a dipping sauce. I would then just add a little less broth if you decide to use it that way.

2 Peeled and Seeded Diced Cucumbers
1/3 Cup chopped scallions
1 Tablespoon of Butter
1 Cup of Vegetable Broth
1 Cup of Yogurt
1 glove of garlic chopped
Â¼ Cup of Fresh Dill
1 to Â½ Tablespoon of Lemon Juice
Â½ Cup Chopped Pecans
Salt and Pepper

In a bowl place the cucumbers and 1 teaspoon of salt and let stand for thirty minutes and then drain water from the bowl.
In a saucepan lightly sautÃ© butter and scallions with salt and pepper for two minutes.
Combine all ingredients in a large bowl except pecans and refrigerate for about 4 hours. In a blender blend together all ingredients and ready to serve. Top with some fresh dill. Add salt and pepper to taste as well as lemon juice and dill if you want a little more flavor.

Now, I served this with a lime and cucumber water. Just slices of lime and cucumber and refrigerated it in the water for about 4 hours.

Frozen Blackberry Margaritas

Drinks, Fruit No Comments »

May 042008

It is almost Cinco de Mayo. I believe Margaritas are always a good time! I recently had a frozen blackberry drink and thought this would be a good combination for a margarita.

2 Tablespoons of Blackberry Puree
1 oz. Tequila
Â½ Tablespoon of Fresh Mint Leaves
1 Teaspoon of Lime Juice
2 Cups of Ice

Blackberry Puree
1 pint of Blackberries
Â½ Cup Sugar

In a saucepan cook blackberries and sugar until sugar has melted about 3-5 minutes. Pour mixture into a blender and blend smooth liquid consistency. Pour blackberries sauce through a sieve in order to discard all the seeds.

In a clean blender add blackberry puree, tequila, mint leaves, lime juice, and ice. Blend until smooth and pour into glass top the margarita with mint leave.

Banana Nut Bread

Breakfast, Fruit, Recipes, Sweets 1 Comment »

Apr 172008

Last week I was making breakfast breads for a bachelorette party I was attending. The thought of SUN and warm weather took over me in what I was going to prepare. Banana Nut Bread, but I did not want it to be traditional. Because I was going someplace warm it made me think about adding coconut and chopped up chocolate cover macadamia nuts and no I did not go to Hawaii.

1 Â½ Sticks of Butter

2 Tablespoons of Sour Cream

2 Eggs

Â½ Cup Raw Sugar

1 teaspoon of Vanilla

2 Teaspoons of Lemon Zest

3 Very Ripe Bananas chopped

1 Cup of Shredded Coconut

1 Â½ Cup of Flour

1 Teaspoon of Baking Powder

Â½ Teaspoon of Baking Soda

1 Cup of Chopped Chocolate Covered Macadamia Nuts

Preheat 350

Grease and Floured a 10×4.5 loaf pan

With an electric mixer beat together the Sugar, Butter, and Sour Cream followed by one Egg at a time. When well combined add the Vanilla, Lemon Zest, Bananas, and Coconut. Mix in Flour, Baking Soda, Baking Powder and once well combined finally stir in the Macadamia Nuts. Pour batter into baking dish and bake for 50 minutes to 1 hour or until wooden spoon comes out clean.

Fried Broccoli

Recipes, Sides, Uncategorized No Comments »

Apr 092008

It is clear that I enjoy being in the kitchen and cooking for others, but definitely one of my other favorite past times is when someone else cooks for me. I think it is always a thoughtful gesture and a time to learn from others and how they do things in the kitchen. Recently, a friend of mine had me over to dinner to have one of my favorite meals- pork chops, potatoes, apple sauce and green vegetable, broccoli for this dinner. This meal was actual a staple in my home growing up. Now, I have never thought much about cooking broccoli, I usually have it steamed or stir fried in Asian cuisine.
Well my friend cooked his broccoli in olive oil and garlic. And told me this is how he cooks all his vegetables. I at first was taken back, because this was out of the norm from how I prepared my broccoli. In the end I loved it this way.

1 head of Broccoli
3 Cloves of Garlic (Sliced thinly)
Â¼ Cup of Olive Oil
In a frying pan pour olive oil and make sure base of the pan is completely covered and add garlic and Broccoli. Cook on medium heat and stir the broccoli around to make sure heat is distributed evenly. It will turn a bright green and ready to serve.

Couscous- with Cranberry and Chicken

Recipes, Sides No Comments »

Mar 252008

I use to have a roommate that was Jordanian, and really did not like being in the kitchen. She made one thing, chicken couscous with tomatoes. I did not grow up eating couscous but have grown to love it. It is perect because you can use the couscous as a base and add what you like. This can be a quick and simple meal or side depending onÂ what is added.

1 (10oz) Box of Couscous
1 Small Yellow Onion (chopped)
1 Large Garlic Clove (chopped)
2 Tablespoon of Olive Oil
1 Tablespoon of Butter
1/2 Cup Chopped Carrots
2 Cups of Chicken Broth
3/4 Cup Chopped Parsley
1/3 Cup Chopped Mint
1 Scallions Chopped
1 Cup of Chopped Cooked Chicken
1 Cup of Dried Cranberries
Juice of 1 Lemon
Salt and Pepper to Taste

In a saucepan cook onions and garlic with 1 Tablespoon of Oil and Butter for about 3 minutes add the carrots and Chicken broth. Once the broth starts to boil add Couscous. (It will take between 3-5 minutes of the couscous to absorb the broth- watch to make sure it is not over cooked) In a large boil mix together the remaining ingredient with the couscous. Can serve warm or cold.

St. Patty’s Day- Sugared Cut-out Cookies

Sweets No Comments »

Mar 162008

It is pretty special that I have a holiday with my name. Yes, St. Pattyâ€™s day is right around the corner and when I was a little girl my sisters would call me Patrick too. These cookies are very simple, and can be used for really any holiday or event. I also like that it is decorated with colored sugar instead of an icing. Now, another favorite idea for St. Pattyâ€™s Day I wrote about a while back. I still think it is a brilliant idea, thanks again Mrs. Frost.

8 oz. Softened Cream Cheese

2 Sticks of Butter

1 Egg (separated)

1 Teaspoon of Vanilla

Â¼ Cup of Sugar

1 Tablespoon of Baking Powder

Â½ Teaspoon of Salt

2 Cups of Flour

Colored Sugar

Preheat 350

With an electric mixer beat until fluffy the butter and cream cheese followed by adding the egg yolk, vanilla, and sugar. On low speed or by hand with a spoon; mix in the flour, baking powder, and the salt. Form the dough into a ball and refrigerate for at least 1 hour.

Roll dough out on a floured surface to about Â¼ inch. Cut into your desired shapes. Brush the cookie with egg white and cover with colored sugar. Bake cookies for 12-15 minutes.

How Long Will This Last?

Tips, Terms & Tools 1 Comment »

Feb 282008

I often asked how long does this last? I was reading the magazine Fine Cooking this month and they had this great chart that I thought I would share with guidelines for safe storage times from the USDA.

Product
Refrigerated, Frozen
Beef, Pork, Lamb, Veal
3-5 Days,4-6 Months
Chicken & Turkey
2 Days, 6 Months
Ground Meat
1 to 2 Days, 3 to 4 Months
Sausage Raw
1 to 2 Days, 1 to 2 Months
Ham, Whole fully cooked
1 Week, 1 to 2 Months
Bacon
1 Week, 2 Months
Fish
1 to 2 Days, 3 Months
Sliced Deli Meat
3 to 5 Days, 1 to 2 Months
Soups and Stews
3 to 4 Days, 2 to 3 Months
Broth and Stock
1 to 2 Days, 2 to 3 Months

Ammonia and Clorox – Is not a good idea!

Ideas, Tips, Terms & Tools No Comments »

Feb 282008

As much as I donâ€™t want to admit it, I can say and do stupid things. This past weekend I definitely had one of those moments. I had been cooking and my floors had gotten pretty dirty. My Mom always told me that if you want to get your floors really clean you have get on your hands and knees to do it. She also swears by the cleaning product, Ammonia. Well I thought I was going to be very clever and add Clorox (so my floors would be really white too!) to my Ammonia concoction with boiling water.
I did not realize this actually creates a toxic mess. Upon telling people what I had done it definitely made me feel like a giant idiot. I guess, I was one of the few people who did not get this memo, that mixing the two is not a wise thing to do. If there is anyone else out there like me, note to self not a good idea mixing Ammonia and Clorox with boiling water. Oh, yes I did not mention I had a runny nose, irritated eyes, sneezing, headache, and cough for the next 36 hours. F.Y.I. I called Poison control and they were very nice and helpful.

Lemon Butter Sauce- Perfect for Fish

Fruit, Recipes 2 Comments »

Feb 202008

Last night, I was in a rush to make dinner. I didn’t think I was going to have enough time. I had purchased a piece of Halibut on my way home from work and remembered once having an incredible butter sauce on a piece of fish. So I thought I would try it, but make it a lemon butter sauce. It took a total of ten minutes to make and it tasted so delicious, I was perfectly content and ready to run out door! This could become a staple.

Lemon Butter Sauce

1/3 Cup of Lemon Juice
4 Tablespoons of Butter
1/4 Cup of Vegetable Stock (or hot water)

In a sauce pan heat lemon juice until it has reduced to about 1 Tablespoon. Remove from heat and stir in 2 Tablespoons of Butter until fully melted and combined. Return to low heat and add stock and remaining butter and let come to simmer. Now ready to pour over fish. This will be enough for 2-3 pieces of Fish. This is perfect for any white fish.

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