December 28, 2008
December 28, 2008
December 25, 2008
December 22, 2008
December 16, 2008
December 14, 2008
Every year (ok, just the last two) Jacquie and I have spent a weekend making Christmas baskets. It usually works out that Jacquie does most of the prep work, we share the baking, and I do most of the packaging. All in all a pretty good balance.
Obviously we couldn’t make everyone a basket — or a bag, as happened this year — but we’re working to make one for all our friends once we get more efficient. Anyway, here’s a list with links of what we made:
1. Peppermint Oreos and Pecan Shortbread Cookies in the hexagonal box
2. Aged Gouda and Walnut Biscotti
3. Ginger Cookies with Lemon Icing (we had a better bag but it was too small, thus the ghetto Ziploc bags)
4. Chocolate Chunk Cookies in the holiday take out box
5. Cupcake Bites in the little square boxes
6. A little bag of Lindt Chocolates and Peanut M&Ms
7. Cinnamon Rolls with Maple Icing (sorry, the batch didn’t make as much as we expected. If you didn’t get these it’s not a slight, it was logistical; I promise we still love you too)
Maybe next year we’ll create something of our own design! To Jacquie’s credit though, she did come up with the peppermint filling for the oreos
Merry Christmas, Happy Hannukah, and Happy New Year!
~Jacquie, Jason and Lil’ J
December 13, 2008
I usually email this around every christmas because I love it so much, so I figured this would be a good first video for our website. It starts off slow, but if you watch whole thing you’ll realize how witty it is.
Merry Christmas everyone!!! (and Happy Hanukkah too )
Jacquie & Jason (& our almost born daughter )
December 12, 2008
December 10, 2008
December 2, 2008
This is a very quick and delicious sauce that we use as the base for a variety of dishes (chicken, shrimp, meat sauce, over pasta, homemade pizzas/calzones, etc). 98% of the time we have all these ingredients on hand in our pantry so it’s a great weeknight go-to. Without further ado…
The JLH Tomato Sauce
1 28-ounce can of whole San Marzano tomatoes, with sauce
1/2 onion, diced (red or white, whatever you have on hand; even a few shallots would suffice)
4-6 garlic cloves, diced
2 large carrots, shredded and then chopped (this is Jason’s method for getting the carrots to almost melt into the sauce)
Zest from 1 lemon
Red pepper chili flakes to taste, about 2 tsps for extra spicy
Olive oil, to coat bottom of pan
Salt and pepper
Warm olive oil in a dutch oven or a deep pot over medium heat. Add in chopped onions, salt, and saute until translucent, about 2-3 minutes. Add garlic and red pepper flakes and cook for 2 minutes to soften and infuse the olive oil. Be careful not to burn the garlic! There’s no going back after garlic burns, the entire dish has to be started over.
Add the carrots and then salt all the veggies again to help everything sweat. Add the entire can of tomatoes with sauce. Then use a potato masher to crush the tomatoes. You can skip this step though if you don’t mind waiting for the tomatoes to soften on their own.
Let the sauce simmer, partially covered, anywhere from 10-40 minutes to the consistency you prefer. Add the lemon zest at the end and then salt and pepper to taste.
(1) If you have fresh basil, cut some over the dish before you serve. Heavenly.
(2) If you need it a bit sweeter you can add granulated sugar a tsp at a time but the carrots should really be the only sweetener needed.
(3) If you want it thicker, add tomato paste a tablespoon at a time.
(4) If you want it smoother, use a stick blender.
(5) If you want it thinner, add some water.