Sunday, December 30, 2007
Tuesday, December 18, 2007
Thursday, December 13, 2007
Sunday, December 02, 2007
Sunday, November 18, 2007
Saturday, November 17, 2007
Saturday, November 03, 2007
Tuesday, October 16, 2007
Thursday, October 11, 2007
Okay, so I know this picture is not relatable to food. Unless it counts that while I'm riduculously full of goodies and laying in bed thinking of my next kitchen adventure this is what I look at?!
I just wanted to say I JOINED THE FOODIE BLOG ROLL! Yay! I'm so glad I found it. I've noticed a few comments on the postings and you don't know how excited that has made me, keep them coming, they're encouraging and oh-so exciting to read! I absolutely adore them!
Thank you everyone for taking the time to check me out, and taking even more time to leave me a comment, it's super lovely!
I will actually have time tommorrow to post what is missing, so come back for those recipes you've been waiting for! I'm done with homework for the week (double yay!) Plus, I have my submissions all set for the next (and my first) Sugar High Friday, and National Meatloaf Day! Whoopee! My first few food blogging events, and new people and comments, all in the same week? I'm such a lucky girl!
Thanks again everybody!
Friday, October 05, 2007
I'll be posting this recipe, and the others below it this weekend. As soon as I finish my essay on The Iliad, and Greece (I've got my fingers crossed to have it done tonight).
Delicious Apple, Maple, Cinnamon Cupcakes (*cough* muffins) with a light cinnamon sugar crust on top! YUM!
Monday, October 01, 2007
Delicious fall inspired lasagna roll ups. I'll be blogging soon. I'll be done with homework Wednesday.
Ok guys, I'm going to try to give this a go. It's got a lot of ingredients and components. I'm going to be quick with description, and perhaps a little choppy with components. It's a bit much. But really, really worth it. So many lovely flavors. I've hated squash since I was a little girl, but I can't get enough of this sweet meat sqaush. I don't know if it has a "technical" name, or if you can find it outside of Bellingham. It's from a local farm here in town, and the sign says sweet meat, and all the people at the grocery store seem to have some history with the stuff, so I'm going to assume the sign and the people are correct in calling it sweet meat. So if you can find it, seriously, buy it, roast it and give a whirl. It's very worth it, this coming from a girl who's still a little skeptical about squash!
Alright let's get this started.
Now, as I'm sure you can assume, you need to boil some lasagna noodles. I boiled about ten. Al dente, of course!
Okay, first of, the sauce.
Sauce: Red Bechamel
2 TBL butter
2 TBL flour
2 1/2 cups fat free half and half
2 TBL tomato paste
1 teaspoon salt
2 TBL salut cheese
1. Melt butter in a saute pan.
2. Add flour and allow to cook for 1 minute until bubbly.
3. Slowly whisk in the half & half and allow sauce to thicken
4. Add tomato paste, salt and cheese. Whisk until mixed.
While typing up the sauce I've been trying to figure out how to organize the fillings. What I'm going to do is list for you the ingredients that were rolled up into it and break down for you how it was all put together.
What to put in the rolls:
- fresh Spinach
- shredded rotiserrie chicken
- roasted mashed sweet meat
- caramelized onion
- salut cheese
trust me, once you've stuffed one noodle full of a little bit of each and some sauce, you'll be hard pressed to roll it up neatly. My suggestion, wet the end of the noodle when your ready to roll it up, it will stick better to itself this way. Stick these babies in a ceramic oven dish, top with a dollop of salut and a sprinkle of mozarella, stick into a 375 degree oven until warm and gooey, about 25 minutes.
Tuesday, September 25, 2007
We eat a lot of dinners in the TV room, plates in our laps. Even on Sundays. So it was a real treat this Sunday, when we made a real Sunday dinner, the kind grandma used to make.
I'll post more later. I've been busy with a ton of homework. And if I can get in bed before midnight tonight I'm going to take that opportunity!
Sorry it took me so long to update.
So, I've been trying to eat healthier lately, and I got this recipe off of Cooking Lights website, I've been making a lot of their recipes, because then dinner isn't so sinful all of the time. Since it's 2am and I'm continually swamped with homework I will simply give you a link to the recipe.
It's really delicious and worth a try, I suggest using sweet meat squash, it's the BEST. I also used 2 leeks instead of fennel bulbs. I enjoyed my alterations, but feel free to try the original first.
This sandwich has a bunch of fall-y ingredients, brie, fried pancetta, spinach, onions caramelized in apple cider. All stuffed in between two peices of Avenue's Pain Rustica, a slightly wheat thick rustic bread. Then it's all thrown in the panini grill and grilled to ooey, gooey perfection. The first heavy cold autumn night meal we've had. And we enjoyed on the first day of fall.
To be honest, I don't think I need to give you a reipce for a grilled sandwich. I love sandwiches because you can put absolutely anything inside them, and they generally always turn out amazing. I think they're even better grilled, the more oozey your cheese, the better!
This was a killer combo. Give it a try!
Any questions? Email me.
Friday, September 21, 2007
Wishing everyone a wonderful Autumn Solstice.
We celebrated by eating some delicious brie, pancetta, spinach, and caramelized onion (caramelized in an apple cider) panini's.
I think I might make an apple pie tomorrow. . . we'll see.
I just wanted to post a little something to welcome my favorite season before the bewitching hour!
Hope it's a magical (and productive) one!
Sorry about the picture. It's an old one. Most autumn related photo I had in my iphoto library from last fall (pumpkins, crows, a dead tree etc can't get much closer than that).
Sunday, September 16, 2007
Best. Burger. You. Will. Ever. Eat.
I will post story/recipe tomorrow.
A very special thank you to Lauren, who brought these delicious green chiles back with her from New Mexico. . . without them this burger would've been half as great.
Update: Alright, so I've had green chiles from New Mexico at least twice this week, and it's only Tuesday. I'm sad we don't have New Mexican green chiles up here, because I now believe they are a staple in any decent southwestern, mexican, hell just plain any dish (Lauren and Asher have even made green chile fettuccini)!
These burgers are really simple, I highly suggest giving them a go. If you don't have access to the best green chiles on earth (ie Chiles from New Mexico) I'm sure you can find a nice green even red pepper that will suffice. You're going to want to find something that has a spicy sweetness about it, a pepper that doesn't overwhelm, something you can savor and taste but still has a good kick to it.
Other than that, this recipe is just like any other burger, some sharp cheddar, some crispy salty fried bacon, some veggies and some garlic mayo. Simple really. But I'll post a quasi recipe just in case!
Recipe: The Lauren Burger
1 roasted, peeled, seeded and sliced green chile
1 sliced tomato
1/2 red onion thinly sliced
1 lb. bacon, fried
Sharp Cheddar, enough to smother each burger with
Garlic Mayo (featured elsewhere on the site, just search "garlic mayo", it's all about ratio really)
1 1/2 lbs. all natural ground sirloin
salt and pepper to taste
1. Form meat into burger patties, and season well with salt and pepper.
2. Grill on medium heat until desired doneness. Add cheese a few minutes before burgers are ready to come off the grill.
3. Place on bun, and dress up with your toppings.
4. Savor the amazingness that is this burger!
Monday, September 10, 2007
I'm sorry my recipes have been a bit less frequent lately. I've been busy gearing up for school, and work has been unusually difficult the last two weeks. And my time spent not focused on either seems to be pretty taken as well. I don't think I've had a weekend to really just sit and relax for two or three weeks. And this weekend was no exception. I've got about two hours this morning to do whatever it is I want to do, so I thought I should first and foremost post this recipe.
These mini bites of delight pack a quite a punch, and I think the cayenne in the batter really alters the taste of the chocolate. I actually believe the spice of the cayenne takes over any sweetness in the cake. However, this is balanced by a silky smooth, sweet, creamy chocolate buttercream, which, in my opinion leaves you with a nicely balanced flavor combo. The cakes themselves are not so much spicy, as they are warm. They will quietly warm both your tastebuds and your throat, and the frosting will be there to cool things down a bit. It's quite a delight.
I made them for a "garden party" hosted by a friend of ours, alongside a Lemon and Lavender Cupcake (which I wasn't so fond of, and didn't have time to take pictures of, so all the better). I wanted something garden-esque (Lavender) and something chocolate, but different, and mini (because I found a million and one of these amazing little mini cupcake papers at Daison). I also wanted both to look spectacular, and not plain. And of course, like it generally does when I take the time to think of something new, fun and original, it just came to me! First I thought, itty bitty red pepers of somekind, whole, and half dipped in chocolate, but then I realized finding such a petite pepper was going to take time I didn't have. So, low and behold, at my favorite produce place, there were fresh, bright red, twisted cayenne peppers calling my name. I cut them into tiny little slivers and covered them with the leftover bittersweet from my buttercream. They were perfect, and looked really amazing, and fun! I think they were a hit. So I encourage you to try something new and different, you're generally pleasantly surprised!
The cake batter, and frosting I made is actually a Barefoot Contessa recipe that I altered, so instead of copy and pasting I'm going to link to her recipe and tell you how to make the batter my way.
The recipe is located here: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_36337,00.html?rsrc=search
I added 1 TBLS. of cayenne pepper and 2 TBLS. high quality cinnamon to the batter.
In hindsight I may add just a touch of cinnamon to the frosting to give it a little more of a "mexican chocolate" flavor. I think the recipe could use a bit of tweaking, but it was definately a good start!
Yum! And oh-so pretty!
Saturday, September 01, 2007
A very serious burger. And the perfect way to end a Saturday evening. I don't think I've ever made a burger so perfect, but I rarely cook with beef, so I rarely make burgers. This is actually a recipe from a restaurant in New Mexico, I found it because I was searching for a Green Chile Burger, preferably from New Mexico for Lauren because she just returned from New Mexico (her hometown) with a bunch of green chiles. Unfortunately we didn't spend the evening together, but I still went for it and made these burgers, which are really simple, but slathered with green chile sauce, avocado, provolone, and heirloom tomatoes. They are delicious! I suggest giving them a try, I wanted to make burgers once more before the weather turns truly sour here in the northwest!
Recipe to come.
What a perfect way to start a Saturday morning. . . Lemon Souffle Pancakes, easy, simple, delicious, fluffly, light, sweet, and warm. I paired these pancakes with a pot of cinnamon coffee (just throw a tablespoon or so of cinnamon in your grounds before brewing), and topped them with a drizzle of raspberry reduction and traditional maple syrup. We also enjoyed a beautiful plate of assorted fruits topped with the same raspberry reduction. I love when I have the time to sit down in the morning and just slowly enjoy Thomas' company, in robes and slippers, over a delicious meal and a great cup of coffee. I wish every morning were more like this morning.
Recipe: Lemon Souffle Pancakes
1 cup all-purpose flour
1/4 cup sugar
2 tsp baking powder
3 - 4 tsp lemon zest, finely shredded
1/4 tsp salt
1 egg yolk
1/4 cup butter, melted
3/4 cup milk
3 egg whites
1 tsp cream of tartar
1. In a medium mixing bowl stir together flour, sugar, baking powder, lemon peel, and salt.
2. In a small mixing bowl beat egg yolk slightly. Stir in melted butter and milk.
3. Add egg yolk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
4. In another medium mixing bowl, beat egg whites with an electric mixer at medium speed until soft peaks form.
5. Add the cream of tartar and beat on high until stiff peaks form.
6. Gently fold egg whites into flour mixture. Do not over-mix.
7. Pour 1/4 cup batter onto hot, lightly greased griddle or heavy skillet.
8. Cook over medium until pancakes are golden brown. Turn to second side when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter.
Sunday, August 26, 2007
This is delicious, light and refreshing. I encourage you to try it before the summer is over. I absolutely adore it when I go into the kitchen, no recipe in hand, and whip something together that's just so co-hesive and delectible. This Fish Taco Salad is just that.
I haven't had too many fish tacos in my day either, so whipping up the dressing was a bit foreign to me, but I was happy and surprised that I had so many appropriate ingredients on hand, ie, lime, clinatro and green onion. I was also happy to see a spicy taco seasoning packet in our cupboard (not ours though, our roommates, handy nonetheless). You don't need the shell when you've got cool red and green cabbage mixed with filling black beans and topped with a crusty fillet of cod that's been baked in a little flax oil. Yum, yum.
I'm going to miss summer, almost soley for the fact that our little outdoor fresh produce grocer closes in october after they sell their last batches of fruit and veggies, along with a large quantity of jack o' lantern pumpkins. Quality, inexpensive produce is nearly impossible to come by in the fall and winter months. I've still got a little while to enjoy the fruits of summers labor. . .
Recipe: Fish Taco Salad.
1 lb cod
1/2 cup italian bread seasoning
1/4 cup panko breading
few TBL. spicy taco seasoning
1/2 green cabbage, shredded
1/2 red cabbage, shredded
1 can black beans, drained and rinsed
1 TBL. flax oil (coldpressed) drizzled into your baking dish
Lime Cilantro Dressing (recipe to follow)
Preheat oven to 350 degrees.
1. Place your egg into a shallow bowl and lightly break up with a fork or whisk.
2. Lightly season your fish with salt and pepper.
3. Place you bread crumbs, taco seasoning and panko onto a plate and mix lightly.
4. Dip your fish in egg wash, then roll in crumbs.
5. Prepare your shallow baking dish with flax oil.
6. Place fish into baking dish and bake in oven for 15 minutes or until fish is flaky and cooked through.
7. Place cabbage and beans into a large bowl.
8. Mix Lime Cilantro dressing into cabbage and bean bowl.
9. Top with a chunk fish and enjoy!
Lime Cilantro Dressing:
1/4 cup light mayo
1/4 cup light sour cream
(you may want to use a little less of each depending on the size of your cabbages)
zest and juice of 1 lime
3 TBL. chopped cilantro
2 small cloves of garlic
3 green onions, chopped
1. Mix all ingredients into a bowl. Enjoy on whatever you like.
(it's reallly delicious)
Alright, well, after much speculation and discussion with close friends and family (most of which who were lucky enough to try this cake) I've decided not to post the recipe. However, if you would like to email me I would probably be happy to share. You see, this cake is so good it just feels like it's one of those recipes I need to keep to myself, in case, someday I do open a little cakery or something like that. I wouldn't want my most prized cake out there for anyone to make for themselves, this said, I don't mind sharing with the few of you that might want to take the time to email me first.
To be honest with you, I'd give this cake a go on your own, with your very own favorite cake and cheesecake recipe. As you can visually see it's pretty darn straight forward. I encourage you to give it a try. All I did was use my favorite chocolate cake recipe (which makes two nine inch rounds) and my favorite cheesecake recipe without the crust (obviously). Then I layered them, chocolate, then cheesecake in the middle, then chocolate again. I smeared a bit of raspberry reduction between the top chocolate cake and cheesecake layer covered the entire thing in a gooey cream cheese frosting and topped all of it with a swirl of reduction which I ran a toothpick through to make a spider web design. The reduction ran down the sides of the extremely enormous cake.
It was such a hit. It fed about 20 people. The chocolate cake is moist, sweet, dark and delicious. The cheesecake smooth, and soft, and the raspberry reduction adds a little kick and gives the cake some extra definition. The flavors and textures in this cake really work well together. It's also a reallly impressive piece. People couldn't stop raving about how beautiful it was, or how delicious it was. I'm oh-so proud of myself. This truly was my pièce de résistance so far.
My grandmother would be proud.
missmallory at gmail dot com.
Saturday, August 25, 2007
I know I haven't been around much since my birthday, lifes just been kind of busy lately. And although I've been cooking up a storm still I just haven't found as much time to blog about it. Today is Kevin's birthday party and I've decided to make the most intenese cake I could think of, a devils food AND cheesecake cake, covered with cream cheese frosting and drizzled with a raspberry reduction sauce. I will take pictures and post the recipe I promise. I'm hoping it will be a hit! I'm trying to make a Juniors-esque cheesecake/cake combo. Flickr Juniors Devils Food if you don't know what I'm talking about. . .
In the meantime, enjoy the pink frosting and all those colorful little sprinkles.
Tuesday, August 07, 2007
I'm going to be frank. It's been about a month since I made these. I used a recipe I found on the food network site. The recipe was for Rock Shrimp Burgers with Wasabi Mayo. Sounds great right? Not so much. I hated them. The roomie and Lauren seemed to like my version and the Wasabi version. I hated the Wasabi burger. I really thought it was disgusting. This coming from a girl who LOVES wasabi, and fish. Maybe it's because the burger itself was missing any kind of asian flare. It was just literally egg, rockshrimp, salt and parsley. Fine, but not when your pairing it with wasabi. The flavor of the burger was more reminiscent of the Northwest (where I preside) and therefore in my opinion, should be paired with something that drew from the same flavor arena.
My solultion? Garlic, lemon mayo. Tomato. And slowly caramelized onion (if you know me, you know caramelized onions and I have a deep rooted love affair). I was very satisfied with my take on these burgers. I could've eaten a million. They're reach, and tasty and such wonderful little delights.
I will post the recipe for the burgers, and the garlic mayo. If you want to try your hand at the wasabi mayo I'll let you seek that out on your own. Just go to www.foodnetwork.com and recipe search Wasabi Rock Shrimp Burgers.
Happy flavor hunting!
Recipe: Garlic Mayo
1/4 cup mayo
4 garlic cloves (we like it really spicy here, less if you don't)
1/2 tsp. lemon juice
sprinkle of lemon zest
1. Mix all 4 ingredients in a little dish. Spread on all sorts of burgers, sandwiches, panninis (you get my drift).
Recipe: Rock Shrimp Burgers
1 pound rock shrimp
1/4 cup finely chopped parsley leaves
1/2 cup panko bread crumbs
Freshly ground black pepper
Hamburger buns, for serving
Tomato slices, or cherry tomato slices, for mini-burgers, for serving
1. Heat your grill.
2. Process half the shrimp with the egg.
3. Coarsely chop the remaining shrimp and put it into a bowl.
4. Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste.
5. Divide the mixture into 4 portions and form them into patties.
6. Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.)
Place on buns with your own fixins, and enjoy!
So I've obviously been on a real salad kick lately. There are a few simple reasons for this.
1. It's summer, it's hot, and salads are quick, refreshing and filling.
2. I've been exercising a lot and salads are healthy, and generally contain a lot variety.
Okay so, that's only two reasons. I could come up with more, but I frankly don't want to.
I'm going to make this post short and sweet. I have a lot of other posts to catch up on and since this is a dish I pulled out of thin air (ie what I was craving on the specific night) the recipe will probably be fairly choppy but simple.
Recipe: Southwestern Salad
Serving: 2 to 4.
1 can black beans drained and rinsed
1 ripe avocado chopped into one inch peices
1 cup sweet cherry tomatoes cut in half
1/2 rotisserie chicken shredded
2 fresh white corns slathered in cilantro butter (recipe to follow) and barbequed
2 TBL cilantro
Sharp cheddar cut into little inch peices (use your own cheese discretion here)
A few TBL Jalepeno Gouda (not required, we had it on hand)
Recipe: Cilantro Butter
1. Put 2 TBL cilantro and 4 TBL butter with 1/2 tsp. cumin in a small dish and mix until well combined.
2. Rub all over your two corn on the cobs. Season with salt.
3. Barbeque on high heat for 2-3 minutes per side, until well charred and flavorful.
4. Cut all corn kernels off the cob.
1. Put all of your ingredients into a bowl. Stir. Season with salt, pepper, even hot sauce. And enjoy!
(Sorry, I know the directions are kind of lame, it's easy though, promise).
Monday, August 06, 2007
I cannot describe my love for really good creme brulee. And luckily, it's really, really simple to make. Anyone can do it, if you can boil water, you can make creme brulee. I'm a true believer of this. Maybe I'm wrong, some may disagree with me. I know we covered a day of custards, including creme brulee, in culinary school. So maybe it's not as easy as boiling water, but close. The ingredient list is short, the steps, are also short. So what's not easy about it? And you'll have enough egg whites left over to whip up a few days worth of egg white omeletes for an easy, healthy morning breakfast (to make up for your very unhealthy indulgence of a dessert).
My suggestion; buy a bottle of champagne, make yourself some creme brulee, pop Amelie into the DVD player and cozy up on the sofa. This, my friends, is my idea of a perfect evening.
This is the perfect creme brulee recipe, it's creamy, smooth, sweet, has the perfect consistency and has the most intense (in a good way) vanilla flavor. You can never go wrong with an Alton Brown recipe.
Recipe: Vanilla Bean Creme Brulee (Courtesy Alton Brown)
1 quart heavy cream 1 vanilla bean, split and scraped 1 cup vanilla sugar, divided 6 large egg yolks 2 quarts hot water
1. Preheat the oven to 325 degrees F.
2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.
3. Remove from the heat, cover and allow to sit for 15 minutes.
4. Remove the vanilla bean and reserve for another use.
5. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.
6. Pour the liquid into 6 (7 to 8-ounce) ramekins.
7. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
8. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
9. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
10. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
11. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.
12. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
Most of the vanilla bean will sink to the bottom, so you may end up licking the ramekins clean. I know I do!
Thursday, August 02, 2007
I'm going to make this post quick and simple seeing as I already posted a recipe, and hope to post yet another this evening.
I made this salad mid-week after a long day, and a hard workout at the gym. It always lifts my spirits to work out really hard, and end the day by eating something amazingly delicious & healthy. This salad was perfect in achieving that feeling. Not only does it have protein (sharp cheddar, walnuts, and roast chicken) but it's got a huge serving of fruits (pear and apple) and veggies ( mixed wild greens and spinach) all topped with a sweet and tangy reduced apple cider vinagrette. All this, and it was fairly simple to throw together (picking up a roast chicken at the grocery store helped). It's also involved enough (picking the chicken off the bone, slicing the veggies, making the dressing) that I feel like I spent good quality time with the ingredients (cooking really relaxes my spirit). Plus, the cleanup was super easy, making my (finally) clean kitchen stay just that, clean.
Recipe: Autumn Salad
1/4 cup grated SHARP cheddar
1 apple sliced thinly (I used an organic Fuji, because they're generally really crisp)
1 pear sliced thinly
2 cups mixed greens (including spinach)
1/2 roasted chicken, plucked from the bones
4 TBLS roasted walnuts, chopped
1 cup apple cider/juice (use the good stuff people)
4 TBLS cider vinegar
pepper to season
1. Pour apple cider/juice into pan and reduce down on medium heat whisking occasionally until it's about 1/4 cup of liquid.
2. Remove from heat and add olive oil and cider vinegar.
3. Season with pepper and whisk vigorously.
1. Throw all salad ingredients into a nice bowl.
2. Drizzle with your delicious vinagrette.
And viola. A healthy dinner for two.
So, a few weeks ago I was having dinner out at my mothers house, we were curled up in her bed eating nachos and watching the Food Network (what else?). Giada was on one of her tasty travels to New York. She sampled these delicate brightly colored watermelon and grape (or cherry, I'm not sure) tomatoes lightly seasoned with olive oil, balsamic, and a touch of s&p skewered. I'd never seen anything quite like it. Considering I've just began to warm up to watermelon, I was on the fence about what I was seeing on tv. My mother on the other hand seemed intrigued, seeing as she likes both ingredients I thought this recipe might really appeal to most people. As Giada put it "they're light and simple". They're also really bright, colorful, beautiful, and impressive looking.
Oddly enough, when Laurens birthday rolled around I had half a HUGE watermelon sitting in the fridge, and nothing to do with it. Seeing as really good organic sweet tomatoes are cheap this time of year, I figured I would go for it and try my hand at recreating what I'd seen on tv.
It was a success. They are light, refreshing, colorful, and simple with a nice flavor complexity. Sweet, savory, tangy, and even a bit bitter. Really good. Even for a girl on the fence about watermelon. An added bonus, they looked really stunning. All lined up like little soldiers on a rectangular white plate, they can't be missed, it looks like something right out of a fancy gourmet magazine. But it's so easy to pull together, and the perfect summer appie. OH, and did I mention, they're really REALLY healthy?! Score. For me this means what I don't eat in appetizer calories, I can make up for by drinking an extra glass (or two) of french wine.
Recipe: Tamelon Skewers (Tomato Melon Skewers)
1/2 cup cubed watermelon (about one inch cubes)
1/2 cup halved little sweet tomatoes
1 TBLS reduced balsamic
1 TBLS good olive oil
dash of sea salt
dash of pepper
1. Place a cube on watermelon on a toothpick.
2. Place a halved tomato (cut side up) on top of your cube of watermelon.
3. Repeat steps 1-2 until all watermelon and tomato are gone.
4. Assemble on a crisp white (or other cool) plate.
5. Drizzle evenly with olive oil and balsamic.
6. Season with s&p.
I can't go on about these enough. I just loved how cool they looked, and cool they tasted. Ah.May.Zing. Yay for summer, and birthdays!
Monday, July 30, 2007
Last Wednesday was Laurens 21st Birthday.
We did have a drink with her at midnight at a bar downtown on her birthday, but we didn't get to properly celebrate until Sunday night. We ended up going for a french theme, mainly because I wanted to watch Amelie, drink champagne and eat creme brulee. So we ran with that idea.
Lauren has been celebrating for a good, oh, 6 nights, but did not have a birthday cake! Although I was determined to make creme brulee I knew I had to make a cake too. It's not a birthday without a cake. We planned for two appetizers, two desserts, croque monsieurs and ratatouille.
The party started at 6pm, and I wasn't home from the gorcery store until 3:30pm. Somehow I managed to make a coffee chocolate cake with a mascarpone whipped ceam filling, a homemade buttercream ganache, 6 ramekins of creme brulee, one plate of watermelon/sweet tomato skewers, a bowl full of ratatouille, and six large croque monsieurs (inlcuding the cream sauce), in about 2 1/2 hours. Not to mention halfway through Thomas' dad dropped in. Was it not for my trusty helpers, it would've never gotten pulled together so quickly.
It was lovely, we feasted on good food, managed to drink 3 bottles of lovely french wine, and watched my favorite movie of all time. Thomas had turned the tv room into an Amelie wonderland. Stars hung from a red tulle'd ceiling and candles were strewn about the room everywhere. It was magical.
I will be posting recipes and pictures from the fete here shortly.
Happy Birthday (again) Lauren!
asher you're on my shit list.
I can't believe you haven't even touched the mess in the kitchen.
Tuesday, July 24, 2007
So damn delicious.
So cool and refreshing.
I promise I will post this recipe, and the Absorption Pasta recipe tomorrow. Promise.
This Martini is soooo easy to make, all you really need is some ice cold vodka, and some ice cold seedless watermelon. The watermelon does a nice job of soaking the vodka up. This drink is not only delicious, but nice and refreshing too. Much like a Cucumber Martini.
Makes 2 Martinis
4 shots of good vodka
1/4 of a large watermelon pink flesh scooped out
dash of cranberry juice
a few ice cubes (optional)
Place all ingredients into a blender and blend well.
Pour into a martini glass.
You'll get a nice, sweet, airy light pink foam atop your sweet, cool juice.
I love matcha. I stuck my nose deep into the tin this green powder of goodness comes in and took it in. I swear, matcha could be drugs. I love the smell. It makes me feel good inside just to take it in.
I'm going to be quick here, we're heading out to The Beaver for Laurens 21st at midnight. Woot woot.
I'm so tired. . . I'm usually in bed by 11. Ah!
Green tea milkshake:
A few scoops ice cream
2 TBLS matcha
Splash of milk
Mix all ingredients in a blender until smooth. Delicious!
Friday, July 20, 2007
Let me set the scene for you as I sit here on my little yellow stool, in my now fairly dirty kitchen, typing away. The window to my left is open, and the breeze is blowing in ever so slightly. It's been raining and the air smells sweet. I'm facing my kitchen table, which is glowing due to the 3 massive candle sticks that sit atop little "mercury" holders. Empty plates, strewn about. I sit here listening to Yann Tierssenns compostitions reflecting on quite possibly the best meal in a long time.
The rain affords a certain kind of meal, I think. A hearty, warm, belly filling comfort food. As Lauren put it, it's the kind of meal that warms you from the inside. In her case, not only did this dinner warm her from the inside, but it sent shivers through her, twice.
And while I'd like to give you the particulars now, I am going to wait. I've got a very fancy bottle of chocolate sitting here to my right, and I'm itching to make a spiced hot chocolate with it. After I do that, we are all going to snuggle into the TV room and watch a delightful movie. Check back in the next few days for a better explaination and the recipe. It's worth the wait, I promise.
Alright, here's the recipe. I suggest making this dish when the sky is grey and the air is cool. Snuggle up and enjoy.
Serves 4 (with enough left over for one persons lunch, if you're guests don't eat seconds that is)
2 pork chops cubed
One onion diced
4 cloves of garlic, finely sliced
2 TBL balsamic vinegar
1/4 cup white wine
1 jar of good red sauce
1 lb of shell pasta
2 TBL butter and olive oil
salt and pepper
1. Heat the olive oil and saute pork browning evenly. Season with S&P.
2. Add butter and the onion. Allow butter to melt and cook for a few minutes.
3. Add the wine. Reduce to a medium heat. When the wine is almost gone, add the balsamic.
4. Reduce heat to the lowest setting. Let it bubble like this for about 15 minutes, until the onions are completely caramelized.
(Add a splash of wine or balsamic if you need to)
5. Add the dried pasta to the mixture and coat pasta evenly in the mixture.
6. Add the pasta sauce and stir. Pour in a mixture of enough wine and water to just cover the pasta. Return to a gentle simmering heat and cover.
7. Cook pasta about 15 to 20 minutes, testing now and again.
8. When the pasta is nearly done, or a little past al dente, remove the lid, and bring up the heat. Most of the liquid should evaporate after a few minutes of brisk, uncovered bubbling leaving a thick sauce and tender pasta. Top with some fresh basil and any good parmesan you have lying about.
Quite possibly the best meal I've had in months.
Sunday, July 15, 2007
I promise, cross my heart, hope to die, that I will post the recipe tomorrow.
A word to the wise: good but not great. I think I was craving a sweet scone like baked good, not this. Oh well. Didn't turn out bad though! Will be delightful in the morning with a cup of tea!
Alright, like I promised I'm posting the recipe. I've never had brioche but my own, so I couldn't tell you if it turned out right or not. It was fairly tasty, but not sweet, and I think it's supposed to be sweeter than it is. So I was also a little bummed about that.
1 2/3 cups all-purpose flour - extra for rolling and kneading
2.5 TBLS butter softened
2 eggs at room temperature
1 TBL yeast
2 TBLS sugar or honey (I'd use more of either)
1/3 cup warm milk
1 dash salt
1 egg yolk mixed with 1 TBLS honey to glaze
TO MAKE RASPBERRY ROLLS YOU'LL NEED:
1 cup raspberries (next time I'd sprinkle them with a little sugar)
1. In a bowl, mix the flour with the yeast then make a hole in the middle.
2.Add the warm milk mixing with the hook attachement on your mixer.
3. Add the sugar and a dash of salt
4. Add the softened butter, in pieces, waiting until each piece has incorporated until adding the next.
5. Add the eggs, mixing well between each.
4. Work the dough until it is elastic-y and begins to detach from the sides of the bowl (about 10 minutes +)
5. Cover and let rest in a warm place for two hours (I put it in my oven, off of course) until it doubles in size.
6. Work the dough again for 10 min and divide it in three large balls (or into small balls the size of your hand for raspberry rolls).
FOR RASPBERRY ROLLS:
Roll each peice out to about 1/2 inch thickness and about 5 by 5 inches. Sprinkle each piece with fresh whole raspberries and place into greased muffin pan.
7.Place them in a greased round mold and cover. Let rise for an hour again (same with raspberry rolls in muffin pan).
8. Preheat the oven at 350 F.
9.Brush the brioche with the egg yolk mixed with honey.
10. Place in oven for 20-30 minutes. Until lightly golden.
11. Remove and let cool on a rack.
They were okay. Not great. I probably won't be making them again.