Getting Fat Together

Happiness is...

2008-11-25T00:00:00.000-08:00

...eating a piece of rich, dark, chocolate cake.

That goes for any age, apparently!

Accidental Butter

2008-04-09T14:53:00.000-07:00

So, this is what happened when I decided to hand-whip some cream to top a slice of Guinness Gingerbread cake for Matt.

I made butter.

Seriously.

I made frakkin' butter.

A Pretty Sight

2007-11-26T12:47:00.000-08:00

So many lovely cheeses...

Yet Another Reason I Love Archie McPhee

2007-10-28T22:08:00.000-07:00

Voodoo Suckers!!

Talk About a Flashback!

2007-10-25T10:53:00.000-07:00

Apparently, you can still buy Body On Tap!

That takes me back a couple of decades...

Strangeness

2007-10-16T10:39:00.000-07:00

Had an odd moment yesterday, during my visit to the doctor.

She's Indian, and before long, we were talking about food!

Making samosas, and the fact I'd found a way to bake rather than fry them. Agreeing that, while both naan and pooris are delicious, rotis are much easier to make.

We both like the same Indian restaurant, but prefer ordering off the menu to hitting the buffet, as that usually offers 'safe' choices.

It was weird, but at the same time? Kind of neat.

Oddness

2007-09-25T10:30:00.000-07:00

How weird is it, that Matt & I love both Mexican & Indian food, but despise cilantro?

Reasons to Love Archie McPhee

2007-07-25T07:18:00.000-07:00

Well, they are many, but these Watermelon-Flavored Freud Head Pops are pretty compelling, don't you think?

Theres's also Cherry-flavored Marie Antionette pops,

as well as Lemon-flavored Skull heads.

And who doesn't need that?

Natural Beauty

2007-06-06T10:43:00.000-07:00

Should I ever decide to get a(nother) tattoo, I think I might use this as my design.

There's just something so gorgeous about the shape and swirls, don't you think?

Facny-Pants

2007-05-30T11:08:00.000-07:00

The other day, we made a rather fancy dish for Matt; a potato-encrusted salmon fillet. He loved it.

Obviously, I wasn't going to partake, but I wanted something similar. Luckily, I'd
just found these Lightlife Chick'n Cordon Melts.

I'd only eaten Cordon Blue a couple of times before I went veg, but oh...did I love it.

So I was curious enough to give this new product a try.

I have to say, it's not bad. Very filling, and vaguely reminiscent of the real thing.

Of course, the last time I ate the real thing, I was in high school...my memory could be off a bit!

Baking a Cake

2007-05-06T14:16:00.000-07:00

So, I was asked by the mother of one of Alex's school friends if I could make a cake for her grandmother's 80th birthday. Could I? Does hot fudge go well with vanilla ice cream?

I was told the birthday gal liked daisies, and we settled on chocolate cake and buttercream frosting.

I took it from there.

This is the best, most amazing chocolate cake recipe I've ever tasted. Yeah, I made it, and I'm saying that. I don't brag, ya know. Rich, moist and very chocolate-y. I've been using it for a couple of years now, having adapted it from another recipe.

These pictures look bad, due to the overhead lighting in my dining room. I couldn't very well decorate the cake in my photo box, now could I?

Fondant daisies.

Lots and lots of fondant daisies. Close to sixty of the large ones, and I don't even want to konw how many small ones I made.

This is the finished cake. The frosting was so well whipped, each spread of the knife broke tiny bubbles. A perfectly smooth surface wasn't going to happen, so I just had to work with it.

I rather liked this cluster of daisies in the center. And it saved me all that writing!!

I wasn't in the mood to pipe borders after all the flowers and the rest, so I used the smallest daisies as a top border, and left the bottom clean.

It's not a pro job, I don't think it completely sucked, either.

The One Time I Didn't Bring My Camera...

2007-04-30T13:04:00.000-07:00

Matt & I had a 'date night' Saturday. Dinner and a play (A Flea in Her Ear, should you be interested).

We'd hoped to try this new-ish Mexican place, but we had a small window for dinner, and that place often has people waiting outside their rather cavernous entry-way, so we knew it wasn't an option this time.

Instead, we headed to the only good sushi place in town, Ginza. Actually, it's a steak house & sushi bar, but we've only ever gone for sushi. Not many vegetarian options in the Hibachi section, you know. (Hey, I'm picky about my veggies!)

I went with my usual, kappa and avocado maki, inari and tomago, but talked Matt into trying something new (again, not that many fish-less option for me, so my 'usual' is less by choice than necessity), a comfort-food sized bowl of udon in broth, with fish cakes and ginger. It was huge, and quite filling. He loved it.

However, neither of us had eaten much that day, so after reading through the menu, I suggested Matt try one of the special rolls. He decided to try the Iso Maki...Salmon, tuna, asparagus & ginger. Crispy outside, served with ponzu sauce.

Oh, to have had the camera with me!!

We've eaten at Ginza enough times that I felt I no longer needed to document our meals there. Clearly, I was wrong.

What he was served was simply amazing.

A huge roll...maybe the size of my fist. Of course, the cross-sections were gorgeous, with the salmon & tuna, and asparagus. The entire thing was dipped in tempura batter, quickly fried
to crispness, thinlysliced, and drizzled with a spicy sauce.

It looked fabulous, and Matt loved it. The asparagus had been perfectly cooked before being placed on the rice, and the fish was still cool.

Beautiful food, beautiful presentation.

And me without my camera.

Go figure.

Tagged with: Food and Drink + Dining + Sushi + Restaurants

The Good Stuff

2007-04-24T11:55:00.000-07:00

Back in December, I was alerted to an offer for free olive oil (plus the cost of S&H), which I jumped at.

So here at my four fancy olive oils.

Which are still sitting in the pantry.

I think I just got too busy over the holidays, and forgot about them.

Fortunately, with the 80-degree weather on tap for this part of the country, light and fresh meals call out for a drizzle or dunk of quality olive oil, don't they?

Tagged with: Food and Drink + Olive Oil + Shopping + Holidays

Asian Round-up

2007-04-23T12:43:00.000-07:00

Well, this is odd.

I found this draft lying around, from over two years ago!

Not sure why I never posted it, but here it is.

Hmmm...maybe it did post, but got taken down? Because Nicole already left a comment!
************************************************************************************

Ok...here's the results for the General's chicken and Chicken with Lemongrass and Chili.

Let me begin by saying this: If a recipe calls for low-sodium soy sauce? Be
sure to use low-sodium soy sauce...d'oh!

This one was a lot of work. But, if you ignore the 'Lordy, is this salty!'-ness, it was really good stuff.

The chicken had a really interesting flavor from the batter, and texture. Next time, low-sodium.

And the Lemongrass-chili chicken?

Not as much work (ok, maybe it was...), but Matt really liked it. It felt weird making a
caramel sauce for a chicken dish, but it seemed to work. Smelled lovely.

Of the two, I'd honestly recommend the General's chicken (following the low-sodium advice, of course). While somewhat labor-intensive, it really had a great flavor and texture.

Tagged with: Food and Drink + Chicken + Asian + Lemongrass

I'm (sob) so sorry!

2007-04-23T09:34:00.000-07:00

I feel so incredibly guilty. I had every intention of posting here regularly,
but life got busy, or complicated, and suddenly I wasn't posting
anywhere. Or at least, not often.

This is a ravioli I made a few weeks back. It's a basic Marcella pasta dough, but I filled it with smoked mozzarella, ricotta and toasted pine nuts. It was divine.

Tagged with: Food and Drink + Pasta + Cheese + Pine Nuts

I'm So Ashamed!

2007-01-29T11:01:00.000-08:00

Serious neglect here...I know!

But, starting next Monday, I'll posting at least once every week. I have recipes lined up, so we'll see what happens.

Merry Christmas!

2006-12-25T20:06:00.000-08:00

From Our Home to Yours

To Be the Perfect Hostess

2006-08-20T22:29:00.000-07:00

You need the proper attire.

Thanks to Nicole, I do!

I never got around (as far as I can remember, anyway) to showing you a picture of the cute little apron Nicole made for me last year.

I decided it was time to correct that.

Here's the apron, itself.

In this one, you can see the nifty ribbon ties.

Isn't it just the neatest thing?

Thanks again, Nicole!

Tagged with: Food and Drink + Aprons + Hostess + Entertaining

You Go, Gale!

2006-08-09T15:44:00.000-07:00

Not long ago, we drove to Atlanta for the weekend, to visit my friend, Cath.

In addition to all the shopping we did, Cath took us to one of her favorite places, Alon's, for lunch.

Alon's is the fabulous bakery/deli/everything else shop. The breads, cheese counter (Matt recognized the brand of Haloumi he'd had while in Cyprus!), the desserts, sandwich counter...yum.

We all grabbed something to eat, Matt and Cath getting a lamb sandwich, me a veggie one (minus the eggplant, it was really good), and a fruit salad for Alex.

Of course we needed something to drink; I've forgotten most of it.

But this...I saw this on the shelves, and I just knew Matt had to get it.

Gale Gand has a Root Beer!

Flavored with vanilla and cinnamon, this stuff is good.

Not cheap, and somewhat hard to come by (what? she's not making enough money already?), it's worth the price if you happen to see it.

Tagged with: Food and Drink + Shopping + Beverages + Root Beer + Gale Gand + Dining

A Different Kind of Cocktail

2006-07-20T10:09:00.000-07:00

I haven't actually made it, but when I saw this recipe for Papaya Shrimp Cocktail, I really felt I needed to share.

It's a nice way to entertain during such hot weather...enjoy!

Tagged with: Food and Drink + Cocktails + Shrimp + Papaya + Entertianing + Summer

Blog Party#11: Man Food...and You're Invited!

2006-06-01T10:48:00.000-07:00

(originally published on my regular food blog)

I'm not sure how it happened.

Word of mouth, maybe? Perhaps there was a posting somewhere, and I didn't see it.

Mass emails? I just don't know.

Apparently, the message given was this: Blog Party=Ladies Night.

Ten Blog Parties under our stylish belts, and to date?

We've had exactly two guys show up.

That's it. Just two men, over ten months.

Don't get me wrong; I love hanging out with the girls. It's fun. But...

I love men.

No, no, no; I'm a happily married woman. It's not like that.

What I mean is, I love having guys around. I've always had 'guy friends'; somebody you'd never consider dating, but do (almost) everything with.

And despite being in a happy and committed relationship, I'm not afraid to admit something: Men who cook are sexy.

So...where are they? Where are all the amazing food blogging men?

Maybe our themes have been too girly? Nah, that can't be it, because we've done Big Game Night, and Vegas, Baby!; very guy-oriented stuff there.

Well, that's it. We need to let our male foodie friends know that Blog Party is an equal-opportunity event.

So this month, while we're sticking with the usual 'appetizer and cocktail' plan, all our dishes and drinks are going to be Manly.

That's right; we're making hors d'oeuvres and mixing up cocktails and mocktails for the guys.

It can be as fancy or low-key as you think the guys in your life (Significant Other, Father, Friend, Boss...whatever), or YOU, fellows, want. Just make it Manly (imagine booming movie-announcer guy voice every time you read that word).

What do guys like? The really depends on the guy (see how I don't generalize?).

Beef is a safe bet. Things cooked over an open flame. And fried foods are usually a hit.

And you know what? This month's Blog Party ties in with Father's Day here in America; same weekend! Here's your chance to make some great Manly goodies for your Dad!

Ok, in case you're new to Blog Party, here comes the fine print:

Blog Party is a virtual cocktail party for food bloggers. It's a chance to make those little bites and fantastic drinks we all love, but never make. Blog Party is about taking time for us: setting aside some time to cook (which, clearly, we all love), to prepare appetizers we want to eat but never get around to. And best of all, it's about getting together, albeit via the Web, with like-minded friends.

You can read up on the inner-workings of Blog Party, as well as check out past parties, here.

Now, for the 'rules'.

What, in my opinion, qualifies as cocktail food:

Finger foods: anything that can be picked up, carried around and eaten with one hand...the use of the second hand as crumb catcher is perfectly acceptable

Dippers: vegetables, crackers, bread, chips, breadsticks and any inventive foods which are used for scooping or spreading dips and uh...spreads

Miniature meals: by this, I mean a normal-sized dish, cut or displayed as individual servings. A quiche, cut into small enough pieces to be eaten in less than four bites would be accepted.

All you have to do is make AT LEAST ONE appetizer AND cocktail; take some photos, and write about it. It's pretty easy, really.

So for June, make all the Manly appetizers you can think of. Seriously masculine drinks. And let's see how many of our male food bloggers we can convince to join in this time...remember, cocktail parties are not just for girls!

Post your dishes no later than Thursday, 15 June...early is always good...and get your links to me either by posting in the comments, or by emailing me at thehappysorceress at gmail dot com. I'll post the party round-up Saturday, 17, and I hope to see you there!

Tagged with: Food and Drink, Blog Party, Events, Appetizers, Cocktails, Men, Guys, Blogging

Join the Party!

2006-05-10T09:50:00.000-07:00

(Originally posted on my regular food blog)

Happy May, everyone, and welcome to the TENTH edition of Blog Party.

I know, I know; I can't believe it either!

When I was plotting out the different themes for each month (yes, I plan ahead), I wanted something just a little different for this month.

I've been watching the trees and flowers come to life, listening to the spring rain as I fall asleep, and doing some research into wedding cakes...and there were all those roses, and daisies, and...well, you get the picture.

So my way of tying all this stuff together?

For the month of May, we are having a Garden Party!

Yes, a Garden Party. Tea sandwiches, fruit tarts, and the perfect cup of tea. All in appetizer form, of course!

In case you're new to Blog Party, here comes the fine print:

Blog Party is a virtual cocktail party for food bloggers. It's a chance to make those little bites and fantastic drinks we all love, but never make. Blog Party is about taking time for us: setting aside some time to cook (which, clearly, we all love), to prepare appetizers we want to eat but never get around to. And best of all, it's about getting together, albeit via the Web, with like-minded friends.

You can read up on the inner-workings of Blog Party, as well as check out past parties, here.

Why not invite a few friends over, put the table outside, and set it with your prettiest linens and china? Prepare those cute little sandwiches and tarts (all bite-sized, of course!), and put on a pot of tea.

Or, just treat yourself to some fruit salad cups, cucumber and watercress sandwiches, and a nice cuppa.

Either way, make your dishes and post your entry containing at least one appetizer and drink (with pictures, preferably) to your blog. Post at any time. Send me your links by the third Thursday of the month (email address is provided below). That Saturday, I post a round-up...though we like to think of it as introducing our guests, and the amazing food they've brought along.

In addition, I also include some party tips: decorating ideas and sources, as well as themed-music selections.

By the end of the night, we've all made some friends and discovered new recipes. And frankly, had a good time without all the calories. And Best of all, you can add the new dishes to your own cocktail party repertoire!

Now, for the 'rules'.

What, in my opinion, qualifies as cocktail food:

Finger foods: anything that can be picked up, carried around and eaten with one hand...the use of the second hand as crumb catcher is perfectly acceptable

Dippers: vegetables, crackers, bread, chips, breadsticks and any inventive foods which are used for scooping or spreading dips and uh...spreads

Miniature meals: by this, I mean a normal-sized dish, cut or displayed as individual servings. A quiche, cut into small enough pieces to be eaten in less than four bites would be accepted.

For the month of May, make all your tea-time favorites into bite-sized treats. Brew a pot of tea, or a make a fabulous fruity drink. Think dainty, think cute!

Post your dishes no later than Thursday, 18 May...early is always good...and get your links to me either by posting in the comments, or by emailing me at thehappysorceress at gmail dot com. I'll post the party round-up at Dispensing Happiness Saturday, 20 May, and I hope to see you there!

Tagged with: Food and Drink, Blog Party, Events, Appetizers, Cocktails, Garden Party, Tea, Blogging

As you prepare for the Christmas Feast

2005-12-24T08:55:00.000-08:00

Perhaps a little humor is required.

I give you the lyrics to Bob River's "The Most Fattening Time of the Year", from his 'Twisted Christmas II' album.

(sung to the tune of 'The Most Wonderful Time of the Year")

It’s the most fattening time of the year
With that pumpkin pie filling
and everyone swilling down eggnog and beer
It’s the most fattening time of the year

It’s the lip smackingest season of all
while your shopping you’re cheating
impulsively eating that junk at the mall

It’s the heav-heaviest season of all

There’ll be turkeys for basting
and stuffing for tasting
and giblets and gravy will flow
there’ll be cookies that mom baked
and leftover fruit cake from a christmas a long time ago

it’s the scale flattening time of the year
while your diet you’re blowing
there’s calories going straight down to your rear
it’s the scale flattening time of the year

there’ll be after meal dosing
and arteries closing
cholesterol levels will grow
it’s too cold to go jogging
to brisk for tobogganing
so pass me a hot buttered roll

It’s the most fattening time of the year

All those gingerbread shingles and
chocolate Chris Kringle’s will tremble in fear

It’s the most fattening time,
it’s the belt loosening time,
it’s the most fattening time of the year

Test Recipe #5- Grilled Salmon Steaks with Honey-Mustard Sauce

2005-08-08T15:29:00.000-07:00

Not the best picture...sorry!

Salmon steaks (or, if like us you can't find steaks, fillets) marinated in a mix of olive oil, white wine, lemon juice, salt, black pepper, sweet onion and garlic, for thirty minutes.

Get the grill going, to a medium fire.

Melt butter in a saucepan, add shallots and saute till softened. Remove from heat and add mustard, honey and soy sauce.

Oil grill, and cook salmon four or five inches over heat, just a few minutes. Turn, spread some of the mustard sauce over fish. Cook a few more minutes, or until salmon is opaque in center.

Serve fish with remaining sauce.

This was Matt's favorite of all eight recipes. Of course, he just loves salmon...but still, he really liked this one!

And this concludes my recipe-testing. Enjoy...

Test Recipe #4: Noodle Kugel

2005-08-08T15:24:00.000-07:00

Ricotta, sugar, eggs and milk, mixed. Add uncooked egg noodles and golden raisins. Pour into a baking dish, and chill in the fridge overnight.
Before baking, sprinkle top with a cinnamon-sugar mix. Bake, covered with foil, about half an hour. Remove foil, bake another forty. Serve warm.

Test Recipe #3: Shrimp de Jonghe

2005-07-30T11:14:00.000-07:00

What a fantastic recipe! Incredibly simple to make, with lots of flavor.

Boil shrimp, just barely (I cheated and used pre-cleaned and -deveined). Drain, rinse in cold water, drain again.

Melt butter in pan, and saute minced garlic. Stir in shrimp, dry sherry (always gets " Sherry" stuck in my head), chopped fresh parsley, salt, cayenne and paprika. Add some dry bread crumbs, stirring until moistened.
Pour into a buttered casserole dish, top with remaining bread crumbs, and bake about 25 minutes.

That's it! So easy, and really tasty. Matt served his with a side of 'dirty rice'.

Let me know if you want the recipe...

Test Recipe #2: Chicken Cacciatore

2005-07-25T15:52:00.000-07:00

Chicken, olive oil, mushrooms, onion, garlic, tomatoes, red wine, some herbs, and a bit of flour and S&P.

Very simple recipe. Brown chicken, remove to plate, saute veggies. Return chicken to pot (Dutch oven), add mixture of tomatoes (diced and sauce), wine, herbs, salt and pepper, and a bit of flour. Cover and simmer until chicken is cooked and tender.

I only made the one recipe; no meat-free version for myself. I just wasn't in the mood...

Matt really enjoyed it. He couldn't resist taking a shot, calling it simple fare; but at the same time had to admit it was very tasty. The chicken was incredibly tender, the sauce was flavorful.

You could easily reduce this recipe for two people, or increase the amount for company. Everything came together quickly, and most ingredients should already be on hand (it would be perfectly alright to substitute bone-less, skinless for bone-in chicken parts).

He ate his with some buttered pasta, topped with grated Parmesan...apparently, it went quite well together.

Another solid recipe.

Pot Luck Cookies

2005-07-21T18:47:00.000-07:00

Thought I'd share an idea for cookies:

When you buy Quaker Oats oats, there's a recipe for Vanishing Oatmeal Raisin cookies on it. I really love it, but always add my own stuff. This time I added:

1 cup semi-sweet chocolate chips

1/2 cup mix of dried raising, golden raisins, blueberries, cherries and cranberries (the greatest thing at Trader Joes)

1/2 cup coconut

it calls for 1 1/2 cups flour, but I used a 2 1/4 cup mixture of all-purpose and whole wheat flour

I also added some ground flax seed. I guess it's good for your heart?

And lastly, in addition to the 1 teaspoon of cinnamon called for, I added about 1/2 a teaspoon of allspice.

For the most part they turned out pretty good. But some bites, despite all the stuff I've added, don't have any extra goodies. And I hate that. So next time I'll probably just add an extra handful of each.

Test Recipe #1: Oven Fried Mustard Chicken

2005-07-20T00:27:00.000-07:00

The first of five recipes I'm currently testing for an upcoming cookbook.

Oven-Fried Mustard Chicken

Chicken, bread crumbs, grated cheese, mustard, and various herbs and spices, baked at a fairly low temperature for about an hour. Pretty simple dish. I did not, in fact, have the dried basil the recipe called for, so I walked to the garden (in a light rain, delightful) and picked off a few leaves from one of our plants.

This is one of the few recipes I've tried where the mustard didn't overwhelm the other flavors. It was there, sure; but it was subtle. The coating was wonderful, and since it was 'oven-baked', no grease! The chicken was very tender, and easily cooked up in the suggested time.

I really liked this dish, and would certainly make it again.

Greek salad info can be found at my main food blog, Dispensing Happiness.

Coming Up

2005-07-13T09:07:00.000-07:00

I'm a recipe-tester for an upcoming cookbook, and I just got another five to try. So, as I work through them, I'll be posting here!

Best Banana Bread I've Ever Made...Ever

2005-06-09T18:41:00.000-07:00

I was tired of seeing the same post on here when I do my daily blog check. So here's a recipe I recently tried out from an issue of Cooking Light. I have my own modifications as always, which usually includes chocolate chips and cinnamon. Let me know if you ever try this one out! I failed to take pictures, though.

Classic Banana Bread
Cooking Light, Sept 2003

2 cups all-purpose flour (I use a mix of all-purpose and whole wheat)
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe bananas (about 3 bananas)
1/3 cup plain low-fat yogurt (I used vanilla)
1 tsp vanilla extract

I also included a large dose of cinnamon and allspice, blended with the flour mixture, and some semi-sweet chocolate chips to the actual batter.

1.Preheat oven to 350 degrees.
2. Combine flour, baking soda, and salt.
3. Beat sugar and butter in a large bowl at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed until just moist. This is where I also add some chocolate chips. Spoon batter into an 8 1/2 x 4 1/2 inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour, or until toothpick comes out clean.
Yield: 1 loaf, 14 servings.

Calories: 187; Fat: 4.3 g.; Protein: 3.3 g; Carb 34.4g; Fiber: 1.1g; Chol: 40 mg; Iron: 1 mg; Sodium: 198 mg; Calc: 20 mg.

For Steph V.

2005-04-14T13:05:00.000-07:00

I don't know why, but I saw this recipe and thought of you...

Tequila-Mint Scallop Tostadas

* FAST

SERVES: 4
ingredients

* 2 tablespoons extra-virgin olive oil
* 2 large tomatoes, chopped
* 1 small red onion, chopped
* 2 Serrano chiles, seeded and minced
* 1 1/2 pounds sea scallops, quartered.
* 2 tablespoons dry white wine
* 2 tablespoons tequila
* 1/2 cup shredded Monterey Jack cheese
* 1/4 cup finely chopped mint, plus 12 mint leaves for garnish
* Salt and freshly ground pepper
* 12 small outer leaves of Bibb lettuce
* 2 ripe Hass avocados, mashed with 1 tablespoon fresh lime juice
* 12 large tortilla chips
* 1/4 cup grated cotija cheese or crumbled feta
* Lime wedges, for serving

directions

1. Heat the oil in a skillet. Add the tomatoes, onion and chiles and cook over moderate heat, stirring, until the onion is softened, 8 minutes. Add the scallops, wine and tequila. Cook until the scallops are opaque, 3 to 4 minutes. Off the heat, add the Jack cheese and chopped mint and season with salt and pepper.
2. Arrange 3 lettuce leaves on each plate and fill with the avocado. Spoon the scallops on top. Garnish with the tortilla chips, cotija cheese and mint leaves. Serve with lime wedges.

Sorry Guys

2005-04-14T10:21:00.000-07:00

I probably shouldn't have joined you all in the first place. While, the site is a great idea, I just can't commit to it at this point in my life. I'm sorry. I wish you all the best of luck.

Bites for the Bride (to-be)

2005-04-10T17:29:00.000-07:00

Well, here it is. My contribution to the 'reception'.

It's probably a good thing you guys weren't actually here; by the time everything was finished, Matt and I were much too tired to play host!

First up, Wonton Wonders (Peanut-Curry Chicken Salad in Wonton Cups)

Oooh; I really like these!

Boiled chicken (or Veat, for me), chopped up and mixed with Major Grey's chutney, yogurt, crunchy peanut butter, lime juice, and green curry paste. Spooned into wonton cups (made in a mini-muffin pan).
The wontons are nice and crunchy, and the chicken salad? You don't sense it at first, but then...the curry comes up and bites! Not too spicy, but you certainly realize it's there. Matt said it reminded him of a satay. Very good stuff.

Next up, Mary's Little Lambs (Filo Cups with Spiced Lamb, Mint and Feta)

This one took a bit of extra work, starting with...oops...the lamb still in the freezer!

Sheets of filo, cut into squares and baked, again, in mini-muffin cups. Filled with cooked ground lamb, onions, garlic, cumin, ginger, cinnamon and allspice, then topped with julienned mint and crumbled feta

I, for obvious reasons, didn't have any...but Matt liked them. He said he really picked up the cinnamon and onion. The mint and feta were a very light note. But he certainly liked them.

Nutty Napoleons (Toasted Pecan and English Stilton Napoleons)

You're going to love these little bites. Toasted pecan sandwiches, with a cream cheese, Stilton, port and honey filling. Oh, man...they are nice! Not too rich or heavy, with a fabulous flavor. And they're so cute!

Now we're on to Popeye Poppers (Spinach and Smoked Gouda Spheres)

Throw thawed and drained spinach, onion, kosher salt, bread crumbs, smoked Gouda and Parmesan, along with an egg and melted butter, into a food processor. Process till smooth. Form into balls, then roll in breadcrumbs and bake.

I really got a lot of onion and the smoked Gouda here; but there's nothing wrong with that! Again, they weren't too heavy, even with two kinds of cheese, and you can write it off as a veggie!

And on to the Sweet Frites (Sweet Potato Spears with Soy-Ginger Dipping Sauce)

Nice. And probably the the second-easiest recipe of the bunch.

Cut sweet potatoes into thick fries, and toss with vegetable oil, kosher salt and Chinese five-spice powder. Bake till tender.

This was my first time using five-spice powder, and I'm happy to have finally gotten around to it...love that smell!

The potatoes had a light spice flavor, but what really made them stand out was the dipping sauce: rice vinegar, soy sauce, desame oil (love that stuff), garlic, ginger, and red pepper flakes. Fantastic! Even this morning, I was smelling the sauce. Nice.

Our last dish is called 'ZA! (Miniature Pizza with Cambozola, Roasted Garlic, Sun-Dried Tomatoes, and Basil)

Start by roasting four heads of garlic. That's right, four heads of garlic. Smelled heavenly. Allow to cool. Squeeze garlic out of cloves, into a bowl, and mash with the back of a spoon.

Spread garlic over English muffin halves, top with Cambozola and sun-dried tomatoes. Bake until cheese melts and muffins are crisp. Sprinkle with basil, and cut into quarters (wedges).

Tasty little bites, these were. You really can't eat too many, because the cheese is filling. The garlic doesn't overwhelm the pizza, but you notice it's there.

Now for the drinks!

Ginger Julep

Mint, sugar and grenadine, muddled. Add ice, smoosh some, then add gingerale.

Matt felt the ginger really disappeared here...you really tasted the mint. Nice, but I'd want to play around with it a bit, to get more of the ginger flavor, like maybe adding some fresh ginger to the mint.

Jamaican Cola

I love the idea. Sounded great. In the end...? Too strong a coffee taste. Matt and I would definitely make it again, but with less coffee (we can't find espresso powder any place, so we used instant coffee granules). If you really like coffee (and we don't), you'd probably enjoy it as is.

Limey Cooler

This was Matt's second favorite. I thought it was a bit weak...like a diluted limeade. I would certainly prefer a stronger lime flavor, but I'm a lime lover...maybe it's just me.

And finally, the winner (in Matt's opinion); Watermelon Whirl.

Chop some watermelon (removing the seeds, in a stating the obvious way), puree and strain, add some sugar and a pinch of allspice. Really nice.

It was too late, and I was too tired, to start on the biscotti, so I'm afraid I had to skip them. I promise I'll find time this week, though...I have all the ingredients on hand, so I'm not going to pass it up!

It was a lot of work, but fun. We love having appetizer dinners, and now we have plenty of left-over food!

Can't wait to see what you guys make...

Little Bites

2005-04-06T00:42:00.000-07:00

I will be making my appetizers this Saturday, and posting either that night or Sunday.

Here's what I'll be making:

Starting off with some drinks, there will be Ginger Julep, Watermelon Whirl, Limey Cooler and Jamaican Cola (all non-alcholic, but I'm sure you could doctor them if you wanted).

We will then move on the Filo Cups with Spiced Lamb, Mint and Feta, Toasted Pecans and English Stilton Napoleons, Spinach and Smoked Gouda Spheres, Peanut-Curry Chicken Salad in Wonton Cups, Miniature Pizzas with Cambozola, Roasted Garlic, Sun-dried Tomatoes and Basil, and Sweet Potato Spears with Soy-Ginger Dipping Sauce.

Then, we'll finish up with Biscotti Milano...

Reviews and pictures to come!

Here comes the (harried, not hairy) bride

2005-04-01T10:18:00.000-08:00

Ok, it's April.

Stephanie Voss is getting married in weeks (allow me to say, in her behalf, "Aack!"). Plus, she just bought a house.

Stephanie, if you're too busy this month, I'm sure we can pick up the slack.

That said, why don't we 'host' a little reception for the bride?

We talked about making party foods; we could do appetizers and drinks. Whatever time allows.

Discussion?

Cake!

2005-03-30T12:09:00.000-08:00

I got this recipe from Nicole. And boy is it the BEST CAKE EVER.

Chocolate Guiness Cake. Mmm. Mmm. Mmmm.

In like a lion, out like a Lamb chop?

2005-03-26T18:08:00.000-08:00

No, no...just kidding.

Seriously, though; any thoughts for next month's theme? Liz, 'how you doin'?

Goodies Galore

2005-03-20T21:35:00.000-08:00

You guys should check out my regular food blog, Dispensing Happiness

Lots of new things! Comfort foods, fancy cupcakes, and yummy sandwiches.

Two for One Special

2005-03-17T21:49:00.000-08:00

As Liz is overworked and in desperate need of some quality 'me' time, I will be preparing two Asian dishes this weekend.

The first:

General Tso's Chicken
Recipe courtesy Tyler Florence

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

Marinade:
2 pounds boneless, skinless chicken, thinly sliced
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon peanut oil
2 cloves garlic, smashed
2 slices fresh ginger, smashed
1 handful fresh cilantro leaves
Kosher salt and freshly ground black pepper

Peanut oil, for frying
1 large egg, lightly beaten
1/2 cup cornstarch, plus 2 tablespoons for slurry
1/2 cup water
1 teaspoon toasted sesame oil
4 dried red Thai chilies
4 scallions, thinly sliced, plus more for garnish
2 cloves garlic, finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
3 thick strips orange zest
1 1/2 cups low-sodium soy sauce
1 1/2 cups chicken stock
2 tablespoons rice vinegar
1 tablespoon honey
Cilantro leaves, for garnish
Steamed white rice, for serving

Put the chicken into a bowl with the remaining marinade ingredients. Stir well to combine all the flavors, cover, and marinate in the refrigerator for 30 minutes.

Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F. Mix the egg, cornstarch, water, and sesame oil in a large bowl until smooth and season with salt and pepper. Add the marinated chicken and coat it well with the batter. When the oil is hot, cook the chicken pieces in batches until they are browned and crisp, about 4 to 5 minutes per batch. Drain on paper towels. When you have fried all the chicken, pour off all but 2 tablespoons of oil. Over high heat, add the chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute then pour in the soy sauce, chicken stock, vinegar, and honey and bring it to a boil. Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the boiling sauce, in 2 additions, until the sauce thickens. Add the chicken pieces and cook until they are heated through, about 2 more minutes. Garnish with scallions and cilantro leaves. Serve with white rice.

and the other:

Chicken in Lemon Grass and Chili
Submitted by Ga Xao Xa Ot

Serves: 4 People

Ingredients
3 lb Chicken
1 lg Onion
1 ea Salt
1 ts Ground chilies
1 tb Granulated sugar
1 c Water
4 cl Garlic
3 tb Vegetable oil
2 tb Minched lemon grass
4 tb Fish sauce(nuoc mam)

Instructions
Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili. Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until chicen is tender. Stir occasionally and add more water if necessary. Makes 4 servings. $ CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes colour. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until sugar is dissolved. Remove from heat and store in a jar in the refrigerator.

Yes, they're both chicken recipes, but I let Matt pick. He's more 'into' this than I; so he might as well choose a dish he'd enjoy.

Pictures and reviews no later than Monday (I hope).

Chinese Chicken Salad

2005-03-17T05:54:00.000-08:00

Tuesday night I made a "Chinese Chicken Salad" from the Barefoot Contessa: Parties cookbook. It was really, really yummy! Sure I cheated by buying my own chinese salad sauce, but I loved the flavor so much. And I took out some items and added my own. So here's the recpie from what I remember...

2 split chicken breasts, bone in
2 red peppers
1 bunch of asparagus, cut into 3 inch peices
Bundle of green onions, chopped
Angel Hair pasta
Chinese Chicken Salad dressing (found in the salad dressing aisle of your grocers)

1. Heat Oven to 425. Rub olive oil on chicken breasts and season with salt and pepper. Roast for 40 minutes. When chicken is done and cool enough to handle, shred the chicken and discard the bones.
2. Slice vegetables, put in a large mixing bowl
3. Cook pasta and during the last three minutes, add the asparagus.
4. Drain and rinse with cold water to stop the asparagus from cooking.
5. Add to mixing bowl, coat with salad dressing.
6. Add sesame seeds if desired

So that's the recipe off the top of my head, for the real recipe, I guess I can email it later if anyone is interested. It really is a yummy, nutricious meal! I loved it!

Bok Choy - Ginger Chicken Soup

2005-03-15T07:23:00.000-08:00

Halfway through the month, and I finally found my Asian-inspired recipe! It comes from this month's Ready Made. This is a very inspiring magazine. It's all about how to make stuff out of things you would normally throw away or recycle. I love it.

Here's the recipe:

Also known as Chinese white cabbage, bok choy is rich in vitamins, especially folate, which helps stave off anemia during pregnancy (and, some say, helps recovery after a night at the bar, though we wouldn't know about that). For a shortcut, use cooked boneless chicken strips from the meat section of your supermarket, or a roasted chicken from your deli. Vegetarians can omit the bird and substitute vegetable broth.

2 tsps sesame oil

1 large carrot, cut into matchstick-sized pieces

2 tsps finely grated fresh ginger

1/2 lb cooked, boneless, skinless chicken, cut into bite-size pieces

4 cups chicken broth

1 cup water

2 tsps soy sauce

1 lb baby bok choy, trimmed and cut diagonally into 3/4-inch-wide strips

1/4 cup chopped scallion greens

Freshly ground pepper

In a four-quart pot, heat sesame oil over medium-high heat. Add carrots and cook, stirring, for two minutes. Add the shallot and ginger, stirring constantly until fragrant, about 30 seconds. Stir in chicken and cook one minute more.

Add the broth, water, and soy sauce and bring to a boil (scraping loose any ginger sticking to the bottom of the pot). Add bok choy, reduce heat to low, and simmer until vegetables are tender, about five minutes. Remove from heat, stir in scallions, and season with freshly ground pepper.

I will post results as soon as I go grocery shopping! As a side note, if I buy ginger, what are some other things I can do with it?

Ravioli and zucchini

2005-03-15T06:36:00.000-08:00

Last night's dinner was wonderful. Joel picked out the recipe from this month's Real Simple Magazine. It was cheese ravioli with roasted zucchini. Excellent. The zucchini had red pepper flakes which took the flavor up a notch.

I recommend the Real Simple recipe to everyone.

Sure it tastes good, but I need to work on food presentation just a bit more...

Getting Ready

2005-03-01T19:32:00.000-08:00

This isn't my submission for our Asian-themed post, but it's on the right track:

Tomago Toast Nigiri; a recipe of my own invention!

Questions

2005-02-28T10:07:00.000-08:00

First, is someone playing around with the template/format? I notice the comments are missing.

Second; tomorrow it will be March: how is everyone doing with their recipes?

Asian Persuasion

2005-02-22T20:16:00.000-08:00

When shall we create our next chef d'oeuvre? I'm low on grocery-money funds, so would the week of February 28 - March 6 work for everyone? Or I guess anytime in March would probably be fine. I'll probably be making mine next weekend. I'm still trying to find a recipe!

Here are some ideas for future themes:

6 ingredients or less (hmm, can you tell I haven't gone to the store in a while?)

picnic fare

midnight snacks

recipes involving fruit

cowgirl theme

cocktails / drinks

Hope everyone has a good week! I know I'll need all the chocolate cake I can handle to get me through...

Mmmm Beer

2005-02-22T20:11:00.000-08:00

Ok, so I'm not a big fan of beer. But I thought I'd share this cake my friend Mora and I made this weekend!

Chocolate Guinness Cake

recipe to follow...my friend owns the Nigella Lawson Feast cookbook

We really enjoyed making this one. I'm not sure about most cakes, but this one required melting butter in a saucepan with the beer, then adding all the ingredients. I had never done that before. The result is this really moist, dense cake, with almost an earthy taste. But earthy in a good way, not in an "eating grass" way.

Also, we used cream cheese icing out of the plastic tub. Don't you like the "foam" look it has? Just like a giant glass of Guinness!

I highly recommend! So far I've been impressed with all the Nigella Lawson recipes I've tried.

Can you see the real me?

2005-02-17T11:10:00.000-08:00

Ok, for those who haven't already seen this: pictures of me.

File under 'Chicken' and 'Easy to Prepare'

2005-02-16T21:24:00.000-08:00

Since we've tossed about the idea of a Getting Fat Together cookbook, here's my first contribution.

Neither Dessert Nor Asian

2005-02-16T09:43:00.000-08:00

Update: Here's a picture of Nicole and Me. (She's the one with the veil). Though almost 2 years old, it's an appropriate picture because we have chocolate all over our mouths.

Tomorrow night I go to my gourmet club here in Toledo. The theme is a fondue party.

In this club, we have one host, and a co-host. They decide the recipes and pass them out so each person brings one dish (appetizer, salad, dessert, entree...) The host and hostess are always in charge of the drinks and entrees. Mmmm. Drinks.

We meet the third Thursday of every month at 7 and normally stay until midnight and it is so much fun. I don't get much done on the following Friday, but it's worth it. I highly suggest to get a group of friends and start your own physical one...not that I don't love this one! This one is wonderful as well!

My recipe that was assigned is Mushroom Rolls. I'm a bit apprehensive of making this one because it sounds gross. But regardless, I'll post the recipe and pictures tomorrow or Friday and we can someday file this recipe under a random category.

Until then...

Pot stickers are my favorite, so I think I'll be looking for a dish to make those. Or something with noodles. I just love noodles! But I love jasmine rice too. And lettuce wraps. Nicole, that's what you should make since you have that great recipe. I also love a good curry. Yum. Great. I'm starving.

Better late than...

2005-02-15T17:20:00.000-08:00

Ok. Here it is. Only one day late!

Chocolate Layer Cake with Peppermint Ganache Frosting

Alex examines the cake with a critical eye.

Alex tastes the cake.

Yummy cake!

The only difference between this recipe and my cake is the decoration; apparently, someone has been pilfering ingredients from my baking cupboard...in addition to being almost entirely out of bittersweet chocolate, I hadn't any nonpariels!
Matt stopped at a lovely little baking goods store near our house on the way home, but they were out. So instead, I used silver dusting sugar. Very sparkly.

Chocolate Layer Cake with Peppermint Ganache Frosting

* MAKE-AHEAD

ACTIVE TIME: 40 MIN
TOTAL TIME: 2 HRS 30 MIN
MAKES ONE 9-INCH LAYER CAKE
If peppermint isn't your favorite, there are many different flavored extracts that would be equally delicious in the frosting on this cake. Besides hazelnut and coffee, orange, raspberry or even maple extract can transform the recipe into something different each time you make it. Look for extracts (we like Boyajian brand) in supermarkets and specialty food shops.
ingredients
CAKE

* Unsweetened cocoa powder, for dusting
* 1/2 pound unsweetened chocolate, coarsely chopped
* 3 tablespoons unsalted butter
* 2 1/2 cups plus 2 tablespoons all-purpose flour
* 3/4 teaspoon salt
* 6 large egg yolks
* 3 cups sugar
* 1 teaspoon pure vanilla extract
* 2 3/4 cups milk
* 1 1/2 teaspoons baking soda

FROSTING

* 1 1/2 pounds bittersweet chocolate, chopped
* 2 cups heavy cream
* 4 tablespoons unsalted butter, cut into 1/2-inch slices
* 1 tablespoon pure peppermint extract
* 3 ounces mini nonpareil candies

directions

1. MAKE THE CAKE: Preheat the oven to 325°. Butter three 9-inch round cake pans. Line the bottoms with parchment paper, butter the paper and dust the pans with cocoa, tapping out any excess.
2. In a small saucepan, melt the coarsely chopped chocolate with the butter over low heat; let cool.
3. In a medium bowl, whisk the flour with the salt. In a large bowl, using an electric mixer, beat the egg yolks with 1 cup of the sugar at medium speed until light and fluffy, about 3 minutes. Add the cooled chocolate and the vanilla and beat until blended. Gradually beat in half of the milk. In a bowl, dissolve the baking soda in the remaining milk; add this to the chocolate batter along with the remaining 2 cups of sugar and beat at medium speed until combined. Beat in the dry ingredients at moderately low speed.
4. Pour the chocolate batter into the prepared pans. Bake the cakes on the lower and middle racks of the oven for 35 minutes, or until a toothpick inserted in the centers comes out with a few moist crumbs attached. Let the cakes cool in the pans for 5 minutes. Run the tip of a knife around the inside rim of the pans and invert the cakes onto wire racks. Peel off the parchment paper, then invert the cakes again and let them cool completely.
5. MAKE THE FROSTING: Put the chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and let stand for 5 minutes, then whisk until smooth. Whisk in the butter and peppermint extract. Transfer half of the ganache to a large bowl and refrigerate it for 15 minutes, or until barely set and slightly cool. Using an electric mixer, whip the chilled ganache at medium speed until thick, creamy and pale, about 3 minutes.
6. Place 1 cake layer upside down on a cake plate. Spread the top of the cake with half of the whipped chilled ganache. Top with another cake layer and spread with the remaining whipped ganache. Set the third cake layer on top. Spread most of the reserved unwhipped ganache on the top and side of the cake and refrigerate until just set, about 10 minutes. Spread the remaining unwhipped ganache all over the cake. Press the nonpareils around the bottom edge of the cake and press more nonpareils onto the top in a snowflake pattern. Refrigerate the cake for 20 minutes before serving.

MAKE AHEAD The cake layers can be wrapped tightly in plastic and frozen for up to 1 month. The finished cake can be refrigerated for up to 2 days. Bring to room temperature before serving.

Recipe by Claudia Fleming
From Chocolate Layer Cake with Peppermint Ganache Frosting
This recipe originally appeared in December, 2003.

Change of Plans

2005-02-14T17:40:00.000-08:00

Darn it all!

Due to a non-functioning ice cream maker (I ran it for two hours last night, and the custard never solidified), I will be scrapping the original recipe. Instead, and tomorrow afternoon, I'll be making a chocolate cake with peppermint ganache.

Sigh

Recipe and pictures to follow...soon.

Hostess with the Mostess

2005-02-14T16:07:00.000-08:00

Though I should be devoting my evenings to getting the Moxie Cinema open and cleaning the house, I feel my priority is to get my head in the right frame of mind. Meaning, I like to do crafty projects to make me feel creative. One of the things I've been working on is making aprons.

I would love to sew each of you an apron to wear while making your own food creations! If you are ok with that, email me your mailing address to nicole at moxiecinema dot com.

Have a good week everyone!

My Creme Brulee

2005-02-14T15:43:00.000-08:00

It was awesome! It really turned out more like custard than creme brulee, but it still tasted really good. The brown sugar on top was supposed to caramalize, but it didn't really and I didn't want to burn the top, so it didn't have that shell, like most creme brulees do (does that remind you of Amelie?). Anyway, I couldn't find 10 ounce custard dishes, so I just split the custard into 2 16 ounce containers. Austin and I split one for our Valentine's day dessert (I'm so full now!). I was also hoping he would split this bottle of wine with me, but I might have to take care of it myself. No biggie. So here is a photo.

my strawbaby tart

2005-02-14T07:27:00.000-08:00

all in all i think it was a success. my apartment smells like warm strawberries and cinnamon. even if i thought the recipe bombed, it would have been worth if for the aroma alone.

so. let's start with the pictures. i had to buy a spring form pan. the last one i owned was when i was in high school (i used to eat a lot of cheesecake.)

that puppy cost me 40 bucks from williams sonoma, but it did a fantastic job. next, i went to central market for the freshest strawberries i could find in all of h-town. these long stemmed beauties taste great, but aren't the best shape when sliced.

next was the crust. the cinnamon was my favorite...oh, and the using my hands part too.

before it heads off to the oven...

and the final piece. the crust was good, but not very moist. other than that, i loved it!

I love...cake.

2005-02-14T06:03:00.000-08:00

Last night I created my chocolate cheesecake recipe.

Before I share the recipe, here are some tips that I learned after I made it.
1. Cook for a full hour instead of 50-55 minutes.
2. If using a kitchen-aide mixer, use the whisk. I used the paddle and it didn't mix as well as it should have.
3. Chill for overnight or freeze for an hour or two and then chill.

1 3/4 C graham cracker crumbs
2 T sugar
1/3 C sugar
8 oz. Baker's German's Sweet Chocolate
2 eggs
2/3 C light or dark corn syrup
1/3 C heavy cream
1 1/2 t vanilla
16 oz. cream cheese, cut into cubes (I used fat free cream cheese)

Heat oven to 325 degrees

Combine crumbs, sugar and butter until well mixed. Press into bottom of a 9" springform pan and press about 1 1/4" up the side of pan.

Microwave 6 oz. chocolate in bowl for 2 minutes, stirring halfway through heating time. Stir completely until melted. Place eggs, corn syrup, cream and vanilla in mixer and beat until smooth. With mixer running, gradually add cream cheese, blending until smooth. Mix in melted chocolate. Pour into crust.

Bake 50-55 minutes or until center is almost set. Cool on wire rack. Cover; refrigerate 3 hours or overnight. Before serving, melt remaining chocolate and drizzle over top.

Project No. 1 Results - Tiramisu

2005-02-12T21:34:00.000-08:00

I think I found a keeper!

The tiramisu was a fun dessert to make, and I have to say I'm impressed with the results. I altered the recipe slightly. For example:

Instead of using 1 cup of espresso, I used about 6 oz of Starbucks Double Shot Espresso (Espresso and Cream).

I didn't put the eggs over a double boiler, which I realize I probably should have for two reasons: no chance for salmonella poisoning, and by cooking the eggs it would have given the tiramisu a thicker custard-like texture.

I used 8 oz of mascarpone cheese and 2 packages of lady fingers.

Instead of using a 9 x 13 dish, I used an 8 x 8.

The end result, after an hour of refrigerating, was a little runny. So I froze it over night and it now has an ice-cream consistency and looks more like restaurant-quality tiramisu. Yum! I highly recommend!

Here are a couple pictures:

These were the lady fingers I used. I had a really difficult time trying to find them, but eventually found them at a Dillon's Superstore.

The end result. Like I said, a little runny, but otherwise pretty tasty! And yes, I did eat that entire HUGE portion. I'm the only one in the house who will eat it!

Happy Valentine's Weekend everyone.

White Chocolate Creme Brulee

2005-02-11T16:38:00.000-08:00

(I don't know how to put all of the little accent thingies on the letters)

5 egg yolks
1/2 cup sugar, divided
2 cups whipping cream
3 ounces imported white chocolate, finely chopped
1/2 teaspoon vanilla extract
4 tablespoons brown sugar

Whisk egg yolks with 1/4 cup sugar. Bring whipping cream and remaining 1/4 cup of sugar to simmer in heavy saucepan. Reduce heat to low. Gradually add chocolate to cream mixture; whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Stir in vanilla. Mix well.

Pour custard into 4 (10-ounce) custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake at 300 degrees for 1 hour or until custards are set in center. Cool and refrigerate.

Preheat broiler. Sprinkle 1 tablespoon brown sugar over each custard. Broil until sugar carmelizes, watching carefully (about 2 minutes). Cover and refrigerate overnight.

Serves 4

In case anyone's interested

2005-02-10T09:20:00.000-08:00

I get a weekly newsletter from the Tribune (many cities), and in this week's I saw the following recipe.

From the Chicago Tribune
Recipe of the week
Chicago Tribune

All Heart, bittersweet style

Preparation time: 20 minutes
Cooking time: 30 minutes
Chilling time: 24 hours plus 3 hours
Yield: 12 servings

Ingredients:
6 ounces bittersweet chocolate
2 Tbsps. coffee
3/4 cup sugar
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
3 large eggs
2 tsps. vanilla
1/8 teaspoon salt
3/4 cup chilled heavy cream
2 tsps. confectioners' sugar
3/4 tsp. vanilla
Small flowers, candied violets or hearts (optional)

Heat oven to 350 degrees. Place chocolate and coffee in small bowl. Melt in microwave on 10 percent power, about 1 minute, 20 seconds, stirring once midway. Stir until smooth. Cream sugar and butter in bowl of electric mixer until fluffy. Add eggs, one at a time. With mixer running, slowly add warm chocolate mixture, vanilla and salt. Mix until smooth. Pour into 5-cup-capacity heart-shaped pan (or 8-inch layer cake pan) lined with heavy-duty foil. Leave about 2-inch foil overhang.

Bake on baking sheet until puffy with a thick cracked crust but still jiggly in center, about 30 minutes. Cool at room temperature. Refrigerate overnight or up to 3 days or freeze up to 1 month, covered airtight.

Lightly press down on edges to make surface as even as possible. Invert heart on platter; carefully remove parchment. Whip together heavy cream, confectioners' sugar and vanilla until stiff. Spread whipped cream over heart. Pipe remaining cream in decorative pattern using pastry bag fitted with a rosette tip. Refrigerate up to 3 hours. To serve, garnish with flowers, violets or candy hearts, if using. Serve chilled, cut into wedges.

Nutritional information per serving:
304 calories; 67percent of calories from fat; 23 grams fat; 14 grams saturated fat; 105 mg. cholesterol; 22 grams carbohydrates; 3 grams protein; 48 mg. sodium; 1 gram fiber.

Thought I'd share!

so...

2005-02-06T20:01:00.000-08:00

obviously i did some tweaking. what do you guys think? i decided to stick with the orange/peach theme (the blogger icon is orange and so are the titles of every post - why change it?)

well, is the flash annoying? what about the stripe background - is it making it hard for you guys to read the text?

Tiramisu

2005-02-06T15:59:00.000-08:00

Earlier this week I had the best tiramisu of my life at a restaurant in Springfield called Bruno's. I've always wanted to make this dessert, but most of the recipes I've found intimidated me. Well, I think I found one! And I know Dan will have a small bite, and my Dad will eat a lot, so I thought I'd give it a try.

The recipe, from The Dinner Party Cookbook by Karen Brown, is as follows:

5 eggs, separated
1/2 cup sugar
1/2 cup Grand Marnier or Frangelico liqueur
1 pound mascarpone cheese
1 pound ladyfingers
1 cup brewed espresso coffee, cooled
1/2 cup brandy or cognac
1/2 cup cocoa powder
1/2 cup confectioner's sugar

Whip egg yolks, then cooke them with sugar in top of a double broiler until the sugar dissolves and the mixture is smooth. Stir in liqueur and continue cooking for 10 to 20 minutes, until the mixture thickens into a custard. Remove from heat and cool.

In a separate bowl, whip mascarpone cheese until smooth; add to custard.

Beat egg whites until they form stiff peaks; gently fold them into the custard/cheese mixture.

In a 9-by-13 baking dish or trifle bowl, make a single layer of ladyfingers.

Mix together coffee and brandy or cognact; drizzle half of the mixture over the ladyfingers, thn spread half of the custard/cheese mixture on top.

Repeat steps 4 and 5, making another layer of remaining ladyfingers, coffee/liqueur, and custard.

Refrigerate for a few hours or overnight. Slice and serve chilled.

Tip: Eggs are easier to separate when they're cold, but egg whites should be beaten at room temperature for maximum volume.

As a side note: Anybody know where to get ladyfingers?

Idea!?

2005-02-04T08:22:00.000-08:00

Ok, here's what I'm thinking about this website...

1. We cook once a month.
2. The first week, the host of the month chooses the theme.
3. The second week each guest of the month (the one's not hosting) finds a recipe that goes hand in hand with the theme. It can be any form of dish...dessert, appetizer, soup, entree, ect. Of course the host picks a recipe as well. We post the recipe under that theme the second week.
4. The third week we each create our recipe, take pictures of it, make notes. Decided whether you liked it or not.
5. The fourth week we decide on who's hosting next and the cycle continues. During that fourth week, we can also post articles, websites, etc on food topics to inspire the person for the next theme.
6. Anyone can join in at any time. We just let Sania know so they can be added for contributors, right?

I don't know how to set the blog up so we can have the different themes as sidebar content and all of our posts relating to it, but I think that would be a good idea.

If this works for everyone, then this month can be trial and we cook next weekend, post pictures, etc and decide who hosts next month and then wait until March 1st. That gives time to set up an appropriate template.

What do you think?

Sweets for my Sweet

2005-02-03T09:43:00.000-08:00

Ok, girls...this is what I'm going to make for Matt. And anyone else I can convince to eat it...because I'm not touching it!

Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio
Crunch Ice Cream
Recipe courtesy Nicole Kaplan

Yield: 24 when assembled

Chocolate Mousse:
16 ounces heavy cream, plus 4 1/2 ounces cream
4 1/2 ounces milk
.75 ounce sugar
3 egg yolks
16 ounces milk chocolate

Caramel Cream:
1/2 pound sugar
4 ounces water
1 quart cream
1 vanilla bean split and scraped

Chocolate Biscuit, recipe follows
Chocolate Sable, recipe follows
Chocolate Glaze, recipe follows
Pistachio Nougatine, recipe follows
Vanilla Ice Cream, recipe follows
Chocolate disk, recipe follows

Mousse:
Whip the 16 ounces heavy cream to soft peaks. Bring the milk and
remaining 4 1/2 ounces of cream to a boil. Beat the sugar and egg
yolks until smooth. While whisking egg yolk mixture, add a small ladle
of the hot cream and whisk well to temper. Add the yolk mixture to the
cream mixture and cook over low heat, while whisking, until thick
enough to coat the back of a spoon. Remove from the heat. Strain and
pour over the chocolate. Mix to incorporate. Gently fold in the
whipped cream.

Caramel Cream:
Combine the sugar and water in a saucepan. Cook over medium heat,
stirring, until mixture comes to a boil. Once mixture boils, don't
stir anymore. Boil until the mixture turns a dark caramel color. Once
a dark caramel color is achieved, remove from the heat and carefully
add half quart cream and the vanilla bean. Be careful as the mixture
may sputter a bit when you add the cream. Bring back to a boil and
cook until a uniform consistency is achieved. Strain and let cool
overnight. Whip the remaining half quart of cream to soft peaks. Fold
in the caramel.

Assembly:
While the ice cream is still soft stir in 1 cup of pistachio
nougatine. Place in freezer until ready to serve.

Pipe the mousse into 4-ounce dome molds and gently spoon up the sides
to create a shell. Place in the freezer until set. Pipe in about 2
tablespoons of the caramel cream into each dome mold. Top with a
chocolate disk and a round of chocolate biscuit. Place in the freezer
until set and then unmold and store in the refrigerator until ready to
serve.

Warm the chocolate glaze. Place a sable round on a plate. Glaze the
dome and place it on top of the cookie. Top with a dot of gold leaf.
Serve with the pistachio ice cream and chocolate garnishes.

Chocolate Biscuit:
12 egg whites
1 cup plus 1 tablespoon sugar, plus 2 cups sugar
8 yolks
11 ounces canola oil
8 ounces water
1 1/2 cups cake flour
6 ounces cocoa
1/2 tablespoon baking soda
1/2 tablespoon baking powder

Preheat the oven to 350 degrees F.

Place the egg whites in a mixer and whisk until frothy. While
whisking, slowly add the 1 cup and 1 tablespoon of sugar and whisk to
soft peaks. Meanwhile whisk together the yolks, oil and water until
frothy. Stir in the remaining 2 cups sugar. Sift the remaining dry
ingredients and whisk into the yolk mixture.

Gently fold in the meringue. Spread between 3 full sheet pans lined
with parchment and bake until the cake springs back in the center,
about 10 minutes. Let cool. Cut with a round cutter to fit directly at
the base of the dome mold.

Chocolate Sable:
7 ounces butter
1/2 cup plus 1 tablespoon sugar
1 egg
1 yolk
1 1/2 cups all-purpose flour
3 ounces cocoa
Pinch salt

Preheat the oven to 350 degrees F.

Cream together the butter and sugar. Add the egg and yolk, 1 at a
time, just to combine.

Sift all dry ingredients and add a little at a time until just mixed
together. Roll out very thin, about 1/8-inch. Cut out with a 1
1/2-inch round cutter. Sprinkle disks with sugar and bake off until
dry to the touch, about 6 to 8 minutes. Let cool.

Chocolate Glaze:
3 1/2 ounces water
1/2 cup sugar
9 ounces cream
2 ounces corn syrup
3 1/2 ounces 58 percent chocolate
2 cups pate a glacer brune

Bring the water, sugar, cream and corn syrup to a boil. Pour over the
chocolates and mix together. Let cool.

Pistachio Nougatine:
6 ounces butter
2 1/2 ounces corn syrup
6 1/2 ounces confectioners' sugar
1/4 teaspoon pectin
1/2 pound chopped pistachios

Preheat oven to 325 degree F.

In a large pot, melt the butter and corn syrup. Stir in the
confectioners' sugar and pectin and cook, stirring until you have
reached a full boil. Continue to cook for 2 minutes. Stir in the
pistachios. Spread onto parchment lined sheet pan and bake in the oven
until golden brown. Let cool. Grind in a food processor into small
chunks.

Vanilla Ice Cream:
1 quart milk
1/2 quart cream
1 vanilla beans, split and scraped
2 cups sugar
10 egg yolks

Bring the milk, cream, vanilla beans and half the sugar to a boil.
Whisk together the remaining sugar and yolks. While whisking, add a
ladle of the hot cream mixture to the yolks. Stir the yolk mixture
into the cream mixture and cook over low heat until the mixture
thickens enough to coat the back of a spoon. Remove from the heat and
strain. Let cool and process in an ice cream machine.

Chocolate disk:
72 percent chocolate
Fleur de sel

Temper chocolate and spread a thin layer out onto parchment. Sprinkle
lightly with fleur de sel before it sets. Cut out with a 3/4-inch
circle cutter.

Chocolate Cheesecake

2005-02-03T06:35:00.000-08:00

All right folks, I'm going to make a chocolate cheesecake. I'll add the recipe later as well as pictures when I've made it.

As far as the template, I can't do anything about it since it's not located on my dashboard thing.

This is exciting!

my valentine's day pick

2005-02-02T15:09:00.000-08:00

alright people. this is what i'm hoping to make. i got it from my current favorite cookbook. unfortunately, there was no picture (i'm such a sucker for the pictures.) this means we'll have to use our imagination. or better yet, maybe this will prevent your significant other from saying "hey, that doesn't look like the picture."

right. thanks ahsen.

Italian Strawberry Tart
Yield: 6 to 8 servings

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
6 tablespoons unsalted butter, softened
3/4 cup sugar
2 eggs
2 tablespoons whole milk
1 pint strawberries, hulled and cut in half, plus extra whole strawberries for garnish (optional)
fresh whipped cream (optional)

Preheat oven to 350 degrees F. Lightly grease a spring-form pan.
Mix together flour, baking powder, salt, cinnamon in a bowl.
In a separate bowl, beat the butter with the sugar. Add eggs and milk. Add the dry ingredients to the egg mixture and stir by hand until just moistened. Do not overmix.
Spread mixture into bottom of prepared pan. Press strawberry halves deeply into dough in a circular pattern of 2 or 3 rings. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Serve warm with whipped cream and strawberries, if desired.

Yo!

2005-02-02T13:54:00.000-08:00

Hey guys! So, what do we do here? I want to tell y'all ahead of time that I'm not much of a cook, so maybe I can learn some stuff this way. Umm... by the way, getting is spelled wrong. Oops!

getting started

2005-02-02T09:30:00.000-08:00

hey guys! this template will be temporary. hopefully we can do a little something-something to make this look more "foodie."

is anyone having any problems with setting up?