White Chocolate Chip Oatmeal Cookies with Cranberries and Cherries

On March 31, 2010, in Gourmet Food, by Joshua Kennon

As part of their plan to completely derail all dietary restraint, Jocelyn and Aaron plotted against me today.  The result was the baking of two distinct styles of delicious cookies; one a white chocolate oatmeal cookie with cranberries and the other a white chocolate oatmeal cookie with cherries.

White Chocolate Oatmeal Cookies with Cranberries

The white chocolate oatmeal cookies with cranberries baking on the cookie pan smelled wonderful, looked beautiful, and tasted delicious.

White Chocolate Oatmeal Cookie Dough Mix Batter with Cherries and Cranberries

The mixing bowls for the cherries and cranberry white chocolate oatmeal cookie dough before getting pressed and put onto cookie sheets.

Here are some more pictures of the white chocolate oatmeal cookies … (more…)

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Fresh Salmon with a Tomato Bruschetta on a Bed of Orzo Pasta with a Tasty Reduction

On March 31, 2010, in Gourmet Food, by Joshua Kennon

Fresh Salmon with Tomato Bruschetta on Pasta

Tonight, Jocelyn made a wonderful dinner consisting of fresh salmon with a tomato bruschetta on a bed of orzo pasta, accented by asparagus and balsamic vinegar, garlic, and shallots reduction. I, of course, enjoyed mine with a bottle of San Pellegrino, as always.

Aaron and I got to be the lucky recipients of an original recipe creation by Jocelyn tonight.  The amazing thing was, each serving had only 500 calories after measuring the ingredients and portion sizes.  It was refreshingly light yet satisfying, which is a difficult combination to achieve.  Between Ruth’s Chris Steakhouse last night, the Julia Child recipes that are bound to be cooked up this week (entirely new, of course … we are ready to experiment beyond our usual favorites), and these gourmet creations, I have a feeling I’m going to be spending a lot of time at the gym next week.

Tomato Bruschetta Topped Salmon

Tasty gourmet goodness coming out of the oven ...

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Dinner at Ruth’s Chris Steakhouse with Jocelyn and Aaron

On March 30, 2010, in Gourmet Food, My Life, by Joshua Kennon

Jocelyn came to visit Aaron and me!  After picking her up from the airport in Kansas City, we headed to a nearby Ruth’s Chris Steakhouse because we wanted something good and it was unquestionably worth it.  I had read their annual report a few years ago and wanted to experience the food for myself.  I have never bought any shares but at least I understand the company better.

The thing that made me happiest is that 1.) it’s not the type of place you’re going to run into a lot of so-called aspirationals (the type of people who spend money but don’t have any, are up to their eyes in credit card debt, have leased cars, drink expensive vodka, and treat people of more modest means like crap in a bizarre attempt to make themselves feel better or wealthier) but rather more where you’re going to be sitting next to other business owners or professionals; I would much rather be in a place frequented by professors, teachers, lawyers, doctors, and managers who are passionate about their work and don’t eat at a restaurant for a display of social class.  I don’t like glitz, I like quality.  I would be completely comfortable bringing a stack of 10K filings and plowing my way through them over dinner by myself some night.

At just over $200 including tax and tip, it was a fantastic use of money.  We all were (highly) satisfied and it was a pleasure paying the bill.  That is the type of experience you want in a service industry.  None of us drank any alcohol, which I understand normally inflates the bill considerably.  Again, I just don’t like the taste.

Here are some of the scenes from dinner …

Fresh Salad with Walnut from Ruth's Chris Steakhouse

Dinner started with a fresh salad featuring a balsamic vinaigrette, blue cheese, walnuts, and roasted onions. It was fantastic.

Dinner at Ruths Chris Steakhouse

I had a New York (or Kansas City?) Strip with blue cheese, while Jocelyn and Aaron both had filet mignon. I, personally, find it too tender (as Jocelyn put it, there is something primal in my steak eating habits - I want something tougher). We had fresh garlic mashed potatoes, mushrooms, and steamed broccoli to go with dinner as side dishes.

Here are some more pictures …  (more…)

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Beef and Onions Braised in Beer by Julia Child

On February 14, 2010, in Gourmet Food, by Joshua Kennon

Julia Child Beef and Onions Braised in Beer Recipe

The Julia Child beef and onions braised in beer recipe from Mastering the Art of French Cooking turned out very well. It reminds me of something you would serve for guests when you aren't worried about appearing sophisticated or worldly, but rather want something that is intensely satisfying and enjoyable. The recipe serves six people and cost us approximately $40 when you count all of the side dishes and ingredients. That's only $6.67 per person plus the preparation time.

Tonight, we decided to try the recipe immediately following the Julia Child Beef Bourguignon recipe in Mastering the Art of French Cooking (I wrote about our experience with that recipe a few months ago).  The entree is called Carbonnades a la Flamande, which translates into Beef and Onions Braised in Beer.  This followed the Chicken Simmered in Cream from yesterday, which has become our favorite Julia Child recipe (I haven’t yet discussed it here but plan to add it sometime in the future).  Over the past year, it has become part of our routine to focus on not just being successful in business but living well.  Much of the credit goes to Aaron, who I find toying with new ice cream flavors or espresso blends, while I’m reading either annual reports, 10Ks, or books.  Of course, the fact that Ashly and Ian made their wonderful eggs benedict with a hollandaise sauce yesterday morning for breakfast means that I’m going to have to get back to the gym sometime soon. (more…)

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Eggs Benedict with Hollandaise Sauce for Breakfast

On February 13, 2010, in Gourmet Food, by Joshua Kennon

Eggs Benedict for Breakfast

Ashly and Ian made a magnificent Eggs Benedict for breakfast on Saturday, smothered in a Hollandaise sauce. We ate it too quickly to get a picture of our own, so I had to grab another one elsewhere. Their version of the Eggs Benedict looked even better than this and was perfectly proportioned.

During Ashly and Ian’s visit from Ohio this weekend, and as part of our weekend of gourmet dining, they made us eggs benedict with a hollandaise sauce on Saturday morning.  The nutritional sacrifice was worth it (health food, this is most certainly not but 1,000 calories was a small price to pay).

The eggs benedict recipe consisted of two English muffins covered with poached eggs, Canadian bacon, and hollandaise sauce.  Frankly, I don’t know the details of how they prepared it because I was still sleeping as a result of being up until nearly 6 in the morning reading the SEC filings of Sonic Restaurants (which I wrote about in a new article called Understanding Stock Repurchase Plans at Investing for Beginners at About.com, a division of The New York Times).  (more…)

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Gourmet Chili with Red Wine

On February 3, 2010, in Gourmet Food, by Joshua Kennon

The gourmet chili with red wine recipe cost between $65 and $75 in ingredients alone, but it doesn't need to be that expensive. The red wine added a great flavor and the peppers caused a slow, burning aftertaste that was quite satisfying.

The gourmet chili with red wine recipe cost between $65 and $75 in ingredients alone, but it doesn't need to be that expensive. The red wine added a great flavor and the peppers caused a slow, burning aftertaste that was quite satisfying.

Aaron said he wanted to make chili.  I said fine (this went on for a few weeks – he really wanted to try to customize his own gourmet chili recipe).  It ended up costing $65 to $70 for the ingredients alone, making me wonder why everything we do tends to be in excess.  Now, this is a good trait in some regards (we obsessively built our first online business, which was a great foundation due to the stream of earnings it provided us to invest in other things), and the same goes when we start any project, from launching a new company to buying shares of our favorite businesses.  So, the trait has served us well, but sometimes I think we tend to go a bit overboard.

How The Gourmet Chili Tastes

It was the oddest thing, because this particular gourmet chili spread out from the center of your tongue and you could taste it all the way around the edges of your mouth with nothing in the center, then there was a hot, slow burn in aftertaste due to the chili peppers.  The red wine added a great flavor.  It was unlike any other gourmet chili I’ve had so it’s difficult to describe, but it was certainly well received by most, with a few people calling it “amazing” and “unbelievable”.

The Ingredient List for the Gourmet Chili with Red Wine

Here’s a list of the unrefined ingredients for his gourmet chili recipe (see below).  I’ll have to have Aaron provide instructions as to how he actually made it. (more…)

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