Category Archives: Uncategorized

Bunkycooks has a new home!

Bunkycooks has moved to a new site!

Please come and visit me at Bunkycooks.com

Thank you for your visit and I look forward to seeing you there!

Advertisements

1 Comment

Filed under Uncategorized

Meyer Lemon Sorbet

This recipe is entered in the Best of Foodista Food Blogs Cookbook Contest!

I was afraid that we were past Meyer lemon season since I had not seen them in any of the stores lately and then Voila! there they were again! Of course, I bought a half-dozen of them. I feel like I am bringing home something special when I buy Meyer lemons. I look forward to finding ways to cook with them and especially enjoy their flavor in desserts. And once they are gone (usually by the end of March), they will not be available again until next Winter. Just in case you are not familiar with them, they are believed to be a cross between a regular lemon and a mandarin orange and originated in China.

I wanted to make something sweet, fresh and light with my unexpected purchase. I was craving a dessert that reminded me of Spring (since the Winter has been really long, miserable and cold here this year)! So, I decided to make a frozen dessert and after playing around a bit I had Meyer Lemon Sorbet. WOW! This sorbet has such a wonderful flavor! It is a delightful burst of lemon and orange along with a little tartness and sweetness.


I added vodka to the sorbet to prevent it from freezing too much. Because of that, the texture will be at its best if you take the soft sorbet from the ice cream maker and put it in a container and freeze overnight. The sorbet almost has the consistency of a true Italian ice. It was soft enough to scoop, but was not at all icy. You can see how smooth is was in the pictures!

I would also add that the flavor was more intense the next day as well. We really thought it was fabulous after sitting for a day. The 2 cups of sugar were perfect for our tastes, but you could reduce that if you prefer a more tart flavor. You could also use a little less of the zest if you do not want as much of the Meyer lemon flavor. I thought at first I might have been a bit over zealous with the zest, however, it was wonderful the next day. I would definitely make it again exactly as I did this time with no changes.

You better hurry up and get your Meyer Lemons and make this sorbet before they all disappear! 🙂

Meyer Lemon Sorbet
Serves 8

1 3/4 cups sugar
2 cups water
1 large egg white, at room temperature
3/4 cups fresh Meyer Lemon juice (about 4 Meyer Lemons)
2 tsp. freshly grated Meyer Lemon zest
1 Tbsp. plus 1 tsp. vodka

Combine sugar and water in a small saucepan and place over low heat. Stir until sugar dissolves. Raise the heat and boil 1 minute. (Be very careful as this mixture will boil over very quickly!). I remove it from the heat as soon as it has boiled.

In a large bowl, lightly beat the egg white until foamy. Slowly beat in the hot syrup mixture. Continue to beat until the mixture cools down slightly. Add the Meyer Lemon juice. Cover and chill until cold or overnight (I chill mine overnight. The colder the better). The mixture will have the egg white foam on top, but it will mix in when placed in the ice cream freezer.

Place the mixture in a well chilled ice cream freezer. Mix in the zest and the vodka and freeze until it is the consistency of a soft serve custard. Remove from ice cream freezer and place in another container. Freeze overnight.

Enjoy!

Meyer Lemon Sorbet on FoodistaMeyer Lemon Sorbet

6 Comments

Filed under Desserts, Meyer Lemons, Recipes, Sorbet, Uncategorized, Vodka

Craftbar Review…..

I love to go out to dinner. We used to go out quite a bit more than we do now (could it be the economy???). I think I now go out to dress up (and wear great shoes!) and not have to clean up the dishes. We are finding that the food at home is better than most of the restaurants in town (per my husband), but a girl needs a break from the kitchen sometimes!

I find that it is really difficult to choose a restaurant in the Atlanta area because so many of them are preparing the same type of cuisine – fussed up Southern! This has been a trend for several years now and more places seem to keep jumping on the bandwagon. (How many ways can one prepare grits??). Now I do enjoy several restaurants that serve this type of cuisine, but sometimes you just want something else.

So, a few weeks ago I tried to get a reservation at several new spots (Bistro Niko, French Bistro cuisine and La Pietra Cucina, a great new Italian restaurant). With no luck at either of those, I called Craftbar and pretty much had a selection of times for a reservation (which concerned me). I had been wanting to try it as well, so Craftbar it was going to be.

Craftbar is Craft’s more casual restaurant which was opened by Tom Colicchio (Chef and owner) of the other 2 restaurants with the same name in LA and NYC. It is housed in a separate building in front of the Mansion on Peachtree (which incidentally had no lights on upstairs). Is anyone staying or living there?? Anyway, we were promptly greeted by the valet staff as well as the restaurant staff. We did note that it was terribly quiet for a Saturday night.

My husband had their famous burger and fries ($16.00). It was slathered with cheese, bacon and tomato jam. It was huge! He said it was good, but rich and he was not crazy about the tomato jam. We shared a delightful beet salad with a colorful selection of beets dressed lightly with a vinaigrette and topped with blue cheese. I ordered the hanger steak. I was assured that their special preparation of this cut of beef would be tender. It was not tenderloin (and was not expected to be so), but was reasonably tender at medium rare. The beef was accompanied by a selection of roasted root veggies, potato puree and unfortunately a way over salted bordelaise sauce that engulfed the entire plate. Somebody needs to lay off the salt in the kitchen!

The most confusing thing about the place was the wine prices! My entrée was $24.00, which was one of the highest priced dishes. They offered several glasses of wine that were as much as the meals. You have to be careful when looking at their pricing by the glass. They offer 3 oz. tastings and regular glasses at 6 oz. I think my glass of red wine ended up at $16.00 (a Malbec). My martini before dinner was $13.00 (which was a normal price for an upscale spot). However, I think there needs to be some adjustment to the wine list so that the price of wines by the glass are in line with the price of the meals (many of which are in the mid-teens to low twenties).

We thought the prices were not in line for the quality of the food or the caliber of the wine at their casual dining option. I will say that it was quiet, we had a nice seat by the window looking onto Peachtree and the service was decent. Is there enough to make us want to go back? Probably not. It is a shame since the dishes were different from many of the newer spots in Atlanta (at least I did not see grits five ways or fried okra on the menu), but they need to make some changes to compete in this town. There are too many restaurants vying for customers with better food and more competitive prices.

If you are interested in reading other reviews of Craftbar, click on the link below to Urbanspoon.

Leave a comment

Filed under Atlanta, Uncategorized

Vacation from Thanksgiving

I hate to admit it but this will be the second year that I have successfully avoided cooking the dreaded Thanksgiving turkey! I did prepare a glazed baked him with a few trimmings two nights ago and we had our sons over for dinner, but the kids have other plans this year, so we are dining out for Thanksgiving day. I must admit that I almost feel a little guilty to be skipping out on one of the biggest food days of the year, but I think payback will headed my way come Christmas day!

I am, however, preparing something this evening that I did not start until 6 pm today, which means dinner at 9 pm! I hope to be posting that info soon (should all go well…).

Happy Turkey Day to all who are reading this!

Leave a comment

Filed under Uncategorized

Hello. Is anyone out there????

I always thought that people who feel the need to blog  do not have a life.  I guess I now am officially without a life!  I never understood why anyone would care about what other people were doing on almost a minute by minute basis (Twitter).  Who cares anyway?  I guess now I will care if someone else is interested in what I am doing and what I think.

I spend (and have spent) much of my life in the kitchen.  Cooking is a passion, a hobby, it is therapeutic and rewarding.  I started cooking rather elaborate dishes when I was very young.  I remember making Beef Fondue, Quiche, Crepes Suzette and Bananas Foster for family when I was in 7th grade.  It sounds as though I had some fire fetish thing going on, but I was really into all the fancy dishes and entertaining.  I went to work in several restaurants when I was a little older.  Although I was under the legal age to work in these places, I convinced the management how serious I was about owning my own restaurant later in life.  I wanted hands on training and I was willing to do whatever it took to get the job.

In high school, I would always prepare dinner parties for friends (complete with wine as long as no one drove home!).  I was convinced I was destined to be a chef because of my love of cooking.  I obtained  information on cooking schools in France (La Varenne and Le Cordon Bleu), but was dissuaded by the college counselor to attend a culinary school.  Instead, she really wanted me to look into Cornell’s Hotel and Restaurant Management program.  I was not interested in running a hotel or a restaurant.  I wanted to be in the kitchen.  I do not think that anyone really understood my desire to cook.  I really just wanted to cook.  I did not want to go to college.  I had visions of owning my own restaurant and never saw me doing anything else.

When I went off to college (instead of culinary school), I became very confused about what to major in and never felt fulfilled.  I fumbled around for many years and finally did find a career that I loved and was good at, but I still had that feeling that I had really missed something in my life by not going to culinary school and doing what I truly was passionate about.

I am now cooking and baking more than ever  many years after the lost opportunity to attend the right school.  We put a professional kitchen in our house 2 years ago.  I am now known as the person that cooks really great dinners and always entertains.  Everyone needs to be known for doing something special.  I guess I cannot complain about my recognition.  We actually have a really difficult time going out to dinner now.  My husband always says “you cook better than this”.  I find that I feel that way too.  I am excited that I can turn out restaurant (or better) quality meals and share them with family and friends.  It is very satisfying to know that my dishes are truly enjoyed by others.

I now hope that I can share some of these recipes, tips, fun information, recommendations and restaurant reviews with all of you.  I am sure there will be much trial and error as I blog my way through (perhaps with a kitchen disaster or two along the way), but I am hoping that someone out there will read this and enjoy what I have to say as much as I enjoy the time I spend learning in the kitchen.

Music To Cook By…

Here is the link

2 Comments

Filed under Uncategorized