Baseball with Dad

There is something about going to baseball games that bonds my dad and I together. We've been to countless number of games in my lifetime. From the one's in the Yankee stadium corporate box seats to the March sunshine in Florida's Spring Training. Baseball has been a bond that my father and I have shared for quite a while, perhaps for as long as I can remember. Like many father/son relationships, sports, and namely baseball, has allowed the father/son relationship to be uncomplicated. Despite the squabbles of my father's and my relationship over the years, we've almost always have found time to catch a game.

One of the many reasons baseball works with my dad and I is that we can talk about almost anything baseball related throughout the entire game. Or we can just sit an enjoy the green grass, the deep brown dirt, and the marvel of a round ball, a round bat, and the intense struggle control those two things, that make up the game. Last night, the three hour game seemed like a flash. I can not recall the conversations we had specifically but we talked almost the entire game. I guess I really appreciate the time that my dad and I can spend together. I appreciate the fun little facts that we tell each other. There is an enormous history of my father's youth that is encompassed in baseball and an enormous history of my youth in baseball of which my dad was all apart of. I am quite lucky in that regards.

I remember when I was a little squirt in Pee Wee ball and made that unassisted Triple Play, my baseball claim to fame. I remember my dad and I almost fighting everyday when I was 13 and he was coaching my team. Yet that was one of my best years of playing. I remember the first spring training when it was just my dad and I in Florida, watching games and soaking in the sun. I have a lot of good memories of my time with my dad with baseball and hopefully more to come.

Intense Cooking

A flurry of cooking this weekend and not much sleep but it was a successful weekend. Jenn's shower seemed to go well. I was up to 1 am on Friday and then up at 6:30 am on Saturday. I finished the set-up by 12 noon and let the girls celebrate.

The Menu:

Appetizers/Hor D'oeurve
Hummus - w/ carrots, peppers, broccoli, mushrooms, pita
Tzatziki - w/ above veg
Fruit Display (Pineapple, Cantaloupe, Kiwi, Strawberries, Blackberries, Blueberries)
Tomato/Mozzarella/Basil Skewers
Brie with Apple/Cranberry Chutney
Cheese & Crackers

Mains
Quiche (for 20 people)
-Spinach tomato feta
-Broccoli mushroom swiss
-Spinach, mushroom, spinach, feta, tomato

Veggie/Turkey Wraps

Sides

Tuna Salad (non mayo style)
Green Mesclun Salad with pears, pecans, cranberries(or cherries- dried) with a balsamic vinaigrette
Asian Green Bean and Carrot Salad with sunflower seeds and light Asian Vinaigrette

English Muffins with Jams/marmelades

Desserts
Chocolate, Chocolate Mouse Cake - Andrea's bakery

Weird Eats

I was trying to think of the weirdest thing that I've eaten. I think its Rocky Mountain Oysters. I was 19 in Montana after my Freshman year in college. I remember we pounded some beers before we (my boys from HS) went to this bar in western Montana for the Testicle Festival. It sure was interesting and I definitely could have used a few beers to wash them down.

Foie Gras is weird to some but not me. I've had it a few too many times to call it weird. It certainly is tasty. Hudson Valley New York has some great Foie Gras.

Escargot are too tasty to be weird. Cherry Tomatoes stuffed with escargot with a Pernod Butter. Oh my great.

Thoughts?

Green Beans

Green beans are one of my favorite vegetables. Actually I like pretty much every vegetable. They also happen to be super easy to make. I really like the French Variety, Haricot Vert (remember the French don't pronounce the t at the end).

I am making a recipe this weekend that is Asian inspired. It is Asian Green Beans with Carrot and a light Peanut Sauce.

Ingredients:
Green Beans (pound or so)
One Large Carrot
Chunky Peanut butter
Soy Sauce
Vegetable Oil
Toasted Sesame Oil
Rice Wine Vinegar
Sesame Seeds
Green Onion (Scallion)

First you trim the green beans. You only want to remove the end that was attached to the actual plant. In the picture below its the end on the lower left.

I'll blanch the green beans very quickly in boiling water (a minute or so depending on their size) then immediately cool in an ice/water bath to stop the cooking. They should be bright green.

Peel the carrot and julienne. I will use my mandoline.

To make the peanut sauce, use a heaping spoonful of peanut butter (I only have chunky in my cabinet, and prefer it because it adds some crunch). Add about a table spoon of soy sauce, vegetable oil and toasted sesame oil. Then whisk in the rice wine vinegar until a smooth consistency that will coat a spoon but is not too thick. Unlike normal vinaigrettes that start thin with the goal of thicker, this sauce starts really thick and you thin it out.

I toast sesame seeds in a heavy bottom skillet. I would use medium heat and keep a really close eye on them. Swirl the pan and toss the seeds frequently. They'll turn a slight brown fairly quickly (but also go to burned fast as well). I also really thinly slice the green onion on a bias (angle) and set aside for garnish.

So just toss the beans and carrot with the peanut sauce and remember not to over dress the veggies. Top with the toasted sesame seeds and green onion.

Vinaigrette

I have been making my own salad dressings, namely vinaigrettes for years now. I really am always disappointed with the pre-made junk you get at the store. Having worked in a professional kitchen and worked the garde manger station (cold station) for many a dinner service, I made all of our dressings. From Blue Cheese to Balsamic Vin, from Sherry Shallot to a Warm Red Wine, Panceta Vinaigrette. It's fun, tastier, and easy. Just pick flavors you like.

Here are a few recipes. Remember though I do it all by eye and taste. You have to taste everything, preferably with a few leaves of lettuce. Let me also say I love the acidic side of vinaigrettes.



Classic Mustard Vinaigrette:

This super simple recipe is a summer classic that works well on a house salad, on potato salad, and pretty much my go to recipe, because I always have most of the ingredients around.

Ingredients:
Mustard (Brown or Dijon)
Vinegar (Cider, Champagne, White, Red Wine)
Extra Virgin Olive Oil (although there are so many great oils that are out there, i.e., sesame oil)
Garlic (Fresh chopped preferred, but dried, granulated works)
Salt (little if any)
Pepper (i love pepper, but a few fresh grinds are good)
Fresh Herbs (if you have them, Chives, Parsley, Thyme are all great and add great color)

Option 1 (Old School):
So add the mustard and vinegar to the bowl with the garlic, salt and pepper, herbs. mix thoroughly with a whisk.
Slowly drizzle in olive oil. If you are pouring directly from a bottle you bought, hold a finger over the end to slow the flow. You want to add the oil slowly so that it incorporates almost instantly, if it appears "oily" slow down the oil.
(TIP: if you are using a metal bowl that moves easily when whisking, wrap a kitchen towel into a ring around the base of the bowl. This stablizes the bowl from moving too much when whisking. A damp cloth work even better).

Option 2 (Blender):
Use your blender or food processor and add everything but the oil and herbs (you can add chopped herbs at the very end for a final pulse). Open the top of the blender cap and drizzle in oil. This is easier, but I don't own a blender or food processor, and it seems silly for small quantities.

That's it. You can make some many variations of the above vinaigrette by just changing the acids (citrus juices or vinegars) or the oils.

DC to PA

Despite a lot of driving this weekend and the speed of the weekend, it was pleasurable. Jenn and Martyn had me over for dinner on Friday. We had an al fresco meal. Hummus, tabbouleh, cabbage, carrots, pita, and some other good stuff, including wine. It was relatively easy and really satisfying on a hazy and humid day.


Saturday morning, after some delays at the metro and waiting behind disgruntled customers of the rental car kiosk, I got my car for my ride up for my godson's 3rd birthday. So it was an easy drive and the rental car had Sirius Satellite radio, which was cool. The party was fairly low key and a good short time. It was also good to see my friend Chad, my godson Ethan's dad and my college roommate. He is a good person and despite the long absence we always seem to reconnect fairly easily. I guess when you live with a person for that long (almost 3 years) you develop a good bond. Their family is doing well with the addition of their second son, Grayson. So I stayed over and got some extra time with Ethan and Grayson. It was fun to play with kids and hold the 3 week old but also pleasing to hand him off when the crying intensified to screaming.



On the way home to DC on Sunday, I met Jenn and Martyn at the National Arboretum. We toured around by car a bit after checking out the herb garden section. I think Martyn and I were envious of the variety and would like to have a few them for our cooking endeavors.

Fam

Me and Jenn

Left to right, Martyn (future Brother), Jenn (sister), Ali (practically my sister).

Joan (mom)

Dave (Dad)

Emily (friend for as long as my memory serves me)

So this is the family. I love them all.

First Post:

Not really sure why I am deciding to blog now but frankly, I'm bored at work and want to. So welcome to me. I'll provide more in the days to come.