Tuesday, September 25, 2007

A Real Sunday Dinner.

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.



A True Autumn Sandwich.

Ultimate Panini., originally uploaded by razzieswirl.

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

Autumn Has Arrived.

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

Hands Down.

Best. Burger. You. Will. Ever. Eat.
Hands Down.

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


Serves 4

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
4 Buns


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

Spice up your Chocolate.

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

This is Serious.

Ain't no Pussy., originally uploaded by razzieswirl.

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.

Lemon Souffle Pancakes & Raspberry Reduction.

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.