CroquemBOUCHE!!!!

Ladies and Gentlemen, I have successfully finished my Croquembouche
Now I followed the pastry cream and Pate a Choux recipe in Martha's cooking school because...well it had pictures. And let me tell you, like all other French recipes, it wasn't too hard but there were 500 steps and every single one had to be done just so.

I'm scared to hear the response when it is officially sampled tonight at dinner, but either way its a pretty dessert. I fear my caramel, especially my spun sugar may be a bit too done, but I'm sure no one will fault me for that. Though I could always tell them it is a nouveau caramel before they try it so they think it's them not me...hahahahahAHAHAHAHA







Pictured above clockwise from the upper right: the Pate a Choux after piping, Mid assembly, Filled with Pastry cream, and finally fresh out of the oven.




The official comments will be available after everyone tries it.
until them
MERRY CHRISTMAS EVERYONE!!!!

Attack of The Smallows......

What is that bizzare white and red thing in your cocoa Alexandra?

Why that is a marshmallow

A marshmallow? It looks like someone got stabbed and bled on meringue

It's true reader. My Peppermint Marshmallows left a little to be desired in terms of appearance, but I am happily reporting that they are delicious. And they have passed the most important test. They melt in my cocoa perfectly.

Now they have not hardened properly yet. It's supposed to take three hours but I could only wait one until I tried them.

Ill-conceived Ideas During Finals

Do I hate myself? yes! Has law school ruined my ability to make smart educated decisions? Yes! Do I want to cry the week before Christmas? Apparently!
Why you ask?

Well tomorrow morning I take my last final of the semester. Internet Law. All day today I will be working on, reading over the outline, and doing practice tests. Today will basically suck. Then tomorrow, at 9, I will sit down for the final. sound fun? It gets better. Just in case this didn't suck enough, apparently the temperature is going to drop and it's going to flurry all this afternoon and all tomorrow. So my normally annoying hour drive now has a superfun snow component (one that will not effect whether I actually have the stupid final mind you)so to make sure I don't end up late for the final, or make it just in time mid-panic attack, I will probably have to leave for the final at 7 rather then 8 to make sure I'm there on time. AHHHHHHH

But when it is over, around noon, I will officially be ready to enjoy the Christmas season. I'm sure I'm not the only person who finds it hard to celebrate this time of year until finals/year end reports/etc are done. I mean what is more depressing when your facing a mountian of work then thinking about all the fun you could be having instead. So when I am done with this mess, I look foward to doing all the celebrating I've been missing. And what does your humble blogger decide to do then......

Take on retarded hard culinary challenges. I guess I have to make sure this holiday season isn't too relaxed.

The first of these insane indevourse is a Bouche De Noel. Here is a recipe and picture curtesy of Martha. This might not be the recipe I follow but anything with a video of Johnny Iuzzini totally gets a spot on my blog. A bouche de noel is basically a Yule Log, and I want to make one because I remember as a kid going to Versailles in Greenwich and seeing the stacks and stacks of boxes filled with bouche de noels before Christmas. Also let's hear it for the French, and their complicated, multi step recipes for what is basically a cake that looks like a branch, complete with meringue fungus. LOVE IT!

The second awful decision I made, is to make a Croquembouche. Again, I must hate myself because I'm sure trying to grow a tree out of my own ear would be less work then this little tree of Cream Puffs, but apparently law school makes me want to punish myself.

I am sure this exercise will teach me a lot, be it a number of new techniques, or that I hate baking and should stop going on Martha when I study because it gives me "ideas".

we'll see if I come to my senses tomorrow at noon. Until then......

Evil thy Name is Studying!

So in Law school news, I have passed the MPRE! Hurray!!

so with my feelings to firm ethical aptitude in place I am going to venture to teach you the secret to academic success:

The Perfect Grilled Cheese:

As with all things that require minimal ingredients, the quality of them should be pretty good. I opt for country bread (not sliced too thick) and Vermont white cheddar cheese.

to assemble the sandwich, butter both sides of each slice of bread. Then place a few thin slices of bread between the bread slices.

Now a note on the mistakes most grilled cheese novices, don't over heat the pan. I heat to medium (low and slow baby) this way the sandwich has ample time for optimum cheese gooey-ing and light browning (not blackening, a hallmark of the grilled cheeses of my youth)

Another note: NEVER PRESS ON THE SANDWICH!!! this does nothing but reduce the deliciousness of your sandwich. I speak as an Ex-presser but once you enjoy the like crunch of an unpressed grilled cheese you too will poopoo this practice.

Ahh! Real Homework!

So today I handed in a 30 pg paper that totally broke me (I mean this literally, my wrists were throbbing and my back was broken) but today it left my hands and my life.

Good day then? yeah no. It's like a F-ing hurricane outside, my cute and styled hair got blown to smitehrens (or rather flatness), and both my phone and my aunts car felt the eed to shit themselves this morning (do I note the hypocrasy of using the PC F-ing and the unPC shit within a paragraph....yes....but I'm tired so screw you). Marilous battery is running low apparently, and now does not feel it should start on the first try anymore. and my phone cannot be touched without it selecting random actions on the screen, some of which apparently involve me buying things. I basically hate everything right now

SO I went on CHOW, figured I'd find something fun to cook. and what do I find:

Potato-turnip duck-fat latkes

The jury's out on whether I think this sounds heavenly or likely to block all of my blood passageways with congealed evil, but I'm leaning more to hte former.

That being said, I wanted to give you a heads up that to celebrate my freedom from academic hell (assuming the car starts and I can get home) I am cooking a delicious dinner for my Tiger who, like the amazing boyfriend he is, came over last night, brought paper corrections, hugs, back rubs AND took me for a "get better-stop drolling" ice cream....are you jealous....you really should be!!!!

We will then be joined by Ms. Kate for a brew (the same Kate who was also going to give me corrections and as the result of a snafu with the internets didn't get it but was still willing to read my thirty page miasma even at a late hour)...seriously, what did I do to deserve people like these.
Let's just say that a little reflective thinking has gone a long way, especially when I feel like I am getting Karma-ass-fucked only to find I am actually a lucky girl (stupid perspective)

So on the menu:
apple, fennel, endive slaw (it will be pale and crunchy)
and maybe burgers (maybe even with the BBQ and blue cheese I made like 9 years ago for this explicit purpose)
and this will be enjoyed with one of the delicious beers I got with my dad the other day.

Wait Alexandra! what beers?

haha funny you should ask:
the other day we took Marilou to her friends so they can go to France (I KNOW!! I hate her too! stuck here studying and she's drinking wine, eating cheese and being surrounded by all manner of noted modiste ....I hope she has an awesome time BTW, my harshness is disingenuous) and after we dropped her, my dad insisted we take a trip to this beer importer. There we picked up some interesting brews: I got a Polish one, one called three philosophers, and one with an angry Santa on the front. Yeah

I think 3 philosophers will be enjoyed tonight, but the Santa one may be enjoyed when Chris and I endeavorer to make our post-modern gingerbread house

Wait what?

Chris and I are thinking of making a mid-century, or post-modern gingerbread house inspired by an acura commercial and I am pretty excited about it!

Ok enough discombobulated rambling...Goodnight dear friends.

Next day Thanks-noming

Well kids, you got to read my adventures in Thanksgiving diner, but now I thought I'd take a second to share my favorite way to enjoy the leftovers:

Thanksgiving Panini

Take two pieces of some rustic style bread (I personally love cranberry pecan bread avaliable at stop and shop)

spread one piece of bread with cranberry sauce
spread the other with mashed potatoes (or in this case sweet potato casserole)
place on one piece a small scoop of stuffing
layer with turkey
add about 2 tablespoons of gravy
top with other slice of bread and put on greased (or rather Pam sprayed) panini press and grill for 5mins. (or until heated through and sandwich has nice grill marks on it)

delicious!!

not feeling my overly simple leftover nom?! You can try one of the many interesting ideas on CHow

Thanks-Nom!!!!

So here it is kids, the one, the only, the likely long,
Thanks-noming feast-tacular extravaganza
First off let me say that my sister and I basically owned this holiday; grabbed it by the balls; had sex with its mom, etc. In this, quite long, blog about thanksgiving I will break it down into a few pieces. First the menu and recipes:

Appetizers
Crustini with caramelized onion and blue cheese
Absolut Brooklyn-tini’s
Soup
Butternut Squash Soup with Apple and Bacon
Main Course
Turkey (I know….get out of town)
Rustic bread, oyster mushroom, hazelnut and cranberry stuffing
Sweet potato casserole with sage
Sautéed mushrooms
Dessert
(hmmmm) Apple pie
POD’s famous crack is whack Pumpkin Pie: as in this pie has never had a crack in it....EVER. kids a damn baking ninja
Maple, pear Cheesecake

Now here are some important notes on my recipes:
- the butternut squash soup: do yourself a favor and tell people what kind of soup this is. It is delicious but when I gave some to Chris to try when I made it he was thoroughly caught off guard as most people don't associate squash with the taste of bacon. Procedural note.
- The Appetizer is very simple: toast some French bread slices, brushed with Olive Oil, and top with a slice of blue cheese and a little bit of caramelized onion, but I should note that this was simply an afterthought, and I had the onions and blue cheese lying around because I made them (along with homemade BBQ sauce for burgers at Chris's house which we ended up never making)so this will be the first and last time I mention them. So if you want to follow this group of recipes with game plan be forewarned.
- The stuffing did not actually get the Oyster Mushrooms that it called for because I could not find them at Guido's, just an FYI
-Also, I have no comments on the mushroom recipe which may or may not be the one that we made (I know it had no cream) because P-nut made it not me (oh and it was f-ing fabulous)
Next the game plan
So, myself + my sister + tiny kitchen x thanksgiving dinner = OMFG!!!!
Knowing this basic math meant that organization was key as was a healthy amount of prep. Obviously the pies were made ahead of time (and by P-Nut with the exception of the cheese cake) but also, the soup was made, the turkey stock (and this was interesting as I needed the neck, which was wrapped up with the turkey, which I then had to cut out and then wrap up the turkey again…so imagine with me our 16lb bird with packing tape all over it…I know….classy). The hazelnuts were toasted ahead of time (though that was all I had to do with the stuffing which P-nut took over and made nom-tastic) and finally, cheesecake was made.
This helped a lot along with being a bit anal retentive about keeping the kitchen clean (though I can’t cook in a mess and am basically claustrophobic in a messy kitchen) and maximizing space. We basically benefitted from acting like sisters, insist on having your own prep station, burners and “discard bowl” so that we were not tripping on each other. Also, we did about two loads of dishes before dinner so that as soon as something was no longer in use it was stowed for cleaning and out of our hair. Though aside, every P-nut and I have to do the dishes because we didn’t cook but this year that right was passed to my mother and aunt while she and I chilled with the vodka. But OMG bellyaching. *mental note to make sure the two of them are drunker before putting them to work again*
So on that note, here are some more things I learned from this hotmess:
- It’s just a holiday! There was some whining, complaining and gnashing of teeth from all parties (including myself) about our “taking over” the holiday but as we all got closer to the day I think we collectively realized that it’s a holiday about sitting down for an epic family dinner to give thanks for all you have including family: NOT about having a delicious gourmet dinner, and with that in mind I think we all enjoyed the holiday more. So let our obsession with good eats be a lesson to you. Thanksgiving may be an excuse to make a delicious diner but if it sucks, the turkey is dry as the dessert, the pie tastes like ass and all the sides are burned, the only harm is you go hungry, not without a great story
- Cook times are LIES!!!! I gave my guests a hour before dinner to come over just in case the turkey was done early…and it still wasn’t enough! So expect your turkey to come out early!
- My mother is a genius. Thanksgiving brunch was a great idea on her part because it gave everyone a relaxing way to spend the morning and my sister and I were alone to think up alibis for terminal kitchen disasters and allowed us to take cute-ifying breaks free of judgment (which we did…and we were cute, curled hair, sweater sets, heals and pearls bitches!)
- Also interesting note about the casserole. My family NEVER has casserole for thanksgiving. EVER! Which may be why I wanted to make one for this thanksgiving…you know…mix things up a bit. And let me tell you the response was hilarious. It made the rounds of the table, everyone had about a tablespoon of it on there plates and ten seconds later it made yet another round and was almost gone. I imagine years of green beans with Campbell’s soup and fried onions is to blame for my family’s weariness ot casserole but it is telling of how holiday cooking works: as a kid there are things you like and things you really don’t like, and when it’s your turn at the stove you tend to shun those things, but it is in this habit that your cooking becomes truly your own. My parents hated it so they never made it. I never got it so I wanted to make it. My kids will probably hate it and never make it….see where I’m going with this. It’s neither here nor there…just interesting.
- I have neglected to talk about the bird...I will! I promise.


oh and just a funny via a friend on Facebook:

T-day

a thanksgiving haiku

I am full and drunk
food so good I'm amazing
Happy Thanksgiving


food blog to follow

grocery store b4 T-day + Me= beats bitches with frozen turkey

T minus- 1 Day before Turkey day, and I've got a hell of a prep menu:
- first I have to make my turkey stock. This is one of 35 hundred things I need to do before I make gravy, the added oh crap being that I don't even really like gravy which makes me wonder why I'm bothering

- Then I have to make my butternut squash soup...with bacon....nom

-Then the pear cheese cake.

- then I have to iron the table cloth and set the table and clean the kitchen.

I'm so far ready to go, in my yoga pants and tee shirt (uniform of culinary success (and psyching myself up to go to the grocery store which will probably have 70 people per square foot in it as we speak. *picks up bat and reusable plastic bags*

for those of you also dealing with the madness today....

Good night and good luck

The Spice of Life

Unwed T-Day guests and Homemade Takeout Edition

First let me say this blog. It is officially a week until T-day, a day that will leave in infamy.

In other news, before you read your weekly spice of life bits, I made homemade Take out this week. In fact, I made it yesterday! The recipe was Martha's (mine is without sesame seeds)


• 2 large egg whites
• 1/4 cup cornstarch
• Coarse salt and ground pepper
Whip together in a bowl until "Frothy"
add
• 1 1/2 pounds medium shrimp, peeled and deveined
and toss

then heat 1/4 cup vegetable oil in a pan on Med-High heat (ultimately I turned the heat down a little). cook your shrimps (about 3 mins each side) until crispy. A note here, my shrimp stuck like crazy (even after I was good and added the oil to a hot pan) so the shrimps is gonna stick, and to avoid losing all the delicious crust you put on the shrimp to the bottom of the pan, use a spatula to unstick them. Also, make sure the shrimp are dry, because some of mine were not and the oil under them exploded and tried to eat me.

Once that is done, whip out the pan (and the side of the pan) and add:
• 1 cup fresh orange juice
• 2 tablespoons soy sauce
• 1 tablespoon sugar
Cook them down until the sauce is nice and syrupy (5 mins). To this re-add the shrimp and 4 scallions, trimmed and thinly sliced, and cook it all together for about 1 minute.
Serve over brown rice

offical nom rating (best takeout I ever made at home.
Also Chris got some delivered, to the mall and gave it a 8.5 (more sauce)

so on to the articles

Here is something Interesting I read: apparently the Census is reporting that more and more family's are not embracing classic family values concerning marriage, and daring to form healthy, happy, and functioning homes without the gold-banded ties of marriage. This means more and more unconventional family's will be huddled around the turkey breast this year.

In other Turkey-related news, My sister and I printed this off for our Thanks-noming gastro-feastraviganza ...because there is no such thing as too much information about handling something as important as thanksgiving dinner, but more because it has pictures. via Chow: Thanksgiving 101

Though Epicurious has videos

Not sure how to "pretty" your table before the holiday? Ever wonder how Tory Burch would decorate a table? me either...here it is if you want to see it.

And of course some design ideas by the Dame of Decorating. This one is my favorite
Don't know what to pair with that slow-roasting bird in the oven (no not an Australian euphemism for pregnancy) here are some suggestions:
- from Chow
- from Epicurious
- and for us humble folks, from Cheap Wine Ratings

and finally: are you home? are you sober? if your wine glass empty? then you are failing to observe culture you swine. Go out and enjoy a glass of Beaujolais Nouveau, as today is it's official release day

Best Day Ever!

Kind readers I will be brief, but there is some good news that must be passed along to you kind folks.

I have had a wonderful day:
- My Tiger got a job offer (hurray!!!! so proud of him)
- I didn't get cold called in class
- Rainy gross weather did not get the best of me and my spirits
- and when I walked into Starbucks today Dino was playing and Cranberry bliss bars are out again.

SO suffice to say I indulged. And heaven help me if that bar didn't taste like victory.

Lesson hear: your favorite noms are always improved when they are seasoned with Boyfriend pride

PS. not my image, got it off of living artfully...was too busy inhaling my own to take a picture....sowwy ...bad blogger

The Spice of Life

The Martha Pie Spread, Evil Holiday Merchandising, Apple Crisp Pillow Talk Edition
Blog, I am sorry I have neglected you, Please forgive me with a double post, the Spice of Life and a Week in undisclosed adventures.
To start, let me say that the menu for the Alexandra/P-nut super Thanks-noming gastro-venture is complete. Turkeys will be herbed and roasted, homemade stock made for artisnly crafted stuffing and gravy. Pies will be made so perfect, Martha Stewarts annual pie spread (dirty description sorry) will look in envy upon them. For lack of a more artistic turn of phrase…shits going to be off the chain.

Example:

here is our thanksgiving: here is the chain:

Thanksgiving

><><><><><><><><><><><><><

notice they are not together....yeah


So anyway, planning is complete.

In other news, I am having a holiday crisis. Now I understand in our current economic climate it is important for retailers to maximize their potential sales for the holidays, and that they may do so by putting out their decorations, gift items, etc for Christmas now. I am not as offended as some of my peers at this with some important limitations: early display of these items is permitted provided:
(a) Thanksgiving is not directly overshadowed by the holiday
(b) no Christmas music, for any purpose, shall be played before the date 11/25
(c) no major Christmas decorations, excepting small posters and table displays, shall be placed in stores before 11/23

Technical? yes. I'm in law school so don't judge me. I sleep like 6 hours a night and spend almost every other waking moment of it studying the law *drolls on self*
Now seemingly all is well with your humble author, and it was until a little blog called Decorista ruined everything for me. I enjoy this blog. A lot. I love interior design. But today when my searches lead me to stylish holiday decorating, I found myself excited at the prospect of decoration, wanting to buy wrapping paper and package tags, problematically two weeks before my own morally acceptable Holiday commencement date. I am in a philosophical quagmire.

On to cooking, I recently (and by recently I mean yesterday) had a much needed girls night with my friend Kate, and I should share that for the first time ever I had acorn squash with brown sugar. I’ve always seen it done that way but never had it myself. And it is delicious. This was served with some chicken with wine sauce (me) and broccoli (her). It was served with a Big House White wine, and let me just say, Big House may be my new favorite, cheaper wine producers. Now I am no sommelier, nor am I in any way shape or form wealthy (insert angry comment about politics here) so I am a fan of decent, go to, cheap wines for your every day drinking. I was previously quite a fan of Big House Red, a wine blend with about 18,000 grapes in it. It’s not sophisticated by any means, but its great for “hey I’m coming to dinner…let me bring the wine” evenings with friends. But I wouldn’t bring it to Martha’s house…in fact I would likely bring a human sacrifice but that’s a different story for a different day. But over all, a good wine for less the fancy dinners. (ps the review link is a great website for finding such wino choices)
I should also add she made me Apple Crisp…let me say this (because I am apparently Richard Nixon) thank God (pun intended) she is a Christian, because she probably could have had her way with me…I looooove apple crisp. And it was banging

Enough of me rambling. Here are your links for the week
OK everyone is freaked out by the Turkey dinner cake but I want to make it. 6 Turkey Recipes

Just put an order if for yAbsolut Brookln, Ill let you know

Not sure what to wear to Thanksgiving, here is some help

and finally, I loved this post from the aforementioned evil blog Decorista about proper table setting. Things my generation need to know to out manner our predecessors

Ween

SO I have next to nothing to write about this week because I wrote a paper, and that encompassed my almost every waking minute.

However, I did try something different this week with the conclusion that I hate it and am being unduly influenced by Top Chef: Just Desserts.

I tried to make my own Almond Joys for Halloween.

The first attempt (sans recipe with "how hard could this be" being my famous last words). I tempered the chocolate, but it was not getting to the consistency I wanted, so I added a touch of cream. FAIL. This turned my chocolate into a unhardened mush.

The second time around (after reading a recipe..."ahhh...that's how they do it") I didn't add cream, but non-the-less could not get the texture I wanted. As a result, my Almond joys looked more like little poops then anything else, though that being said they were delicious.

Outside of that debacle though, I have to give a shout out to my mom who hosted a bangin party for my friends and family The spread included: cheese fondue (OK it makes me sound like less of a girl to say this but so much better then chocolate fondue), with roasted veggies, garlic bread (courtesy of Marilou) Spaghetti and Meatballs, Black bean guacamole (or Frankenstein Guacamole) and bleeding heart martini's. Dessert was handled by my aunt, who made mini caramel apples (With Lady apples) truffle lollipops, and pumpkin cupcakes. Delicious.


It was epic...we drank....we ate....we scared some kids...all around an awesome time.I went dressed as Daria and Lauren was Jane (we are awesome)

I should also mention another important lesson I learned this Halloween:
Chris and I had a party to go to Saturday, and I wasn't sure what I wanted to go as. I had it narrowed down to a few choices (hipster, Coco Chanel, lumberjack) and then I realized if I went as a Hipster I could just a case of PBR as a prop.AMAZING
lesson here: if you can use booze as a prop it wins automatically

and remember, it's not a drinking problem; it's method acting

Foodie Film

Big Night

So I promised I would start watching Food Movies listed in Epicurious's list of Top Ten Foodie Movies.

The first one is Big Night.

Basic Plot:
Primo and Secundo are two Italian brothers who own an italian resterant on the Pre-situation Jersey Shore. Their business is failing so, in a last ditch effort to save their business, they host a party for a famous Jazz musician, arranged by a rival resteraunt owner who is trying to get his hands on Primo and his talents. The brothers put all of their money into creating the feast of a lifetime.

This movie was awesome! Defintely dragged me in, and I enjoyed it a lot. It was funny, a big tragic at times, and heartfelt without being Cheesy crap. Stanley Tucci and Tony Shaloup were both really great as the two brothers. Their relationship is very real and beleivable. Just a great film

I should add that this film had an interesting scene where the brothers made a dish called TImpano, which can be described as epic, and had fro better or worse inspired me to make my very own.

Here is a recipe for this masterpiece

Over all Alexandra Rating: I'm hungry

The Spice of Life

Ween Edition
Foodies out and Proud!!! Apparently there is already a foodie backlash. Chow offers us some kind words on why we shouldn't take this abuse.

And now that this injustice is addressed, let's move on to the really important things in life: Halloween.

Arguably my favorite holiday,do not be surprised if after I finish blogging about the Pumpkin Tart I made last night, all entries for the remainder of the week are didicated to this most glorious of holidays.

Lets start with a foundation of the celebrations; costume.

First, I should note this past weekend I attended my first costume party of the season, and to this gala I went dressed as Daria. My sister also plans to wear a sister outfit of Jane to select 'Ween festivities.

If you love food and haven't thought of a costume yet try a food icon, via Chow.

Still stuck? How about uber-fab super-bitch Anna Wintour? College Fashion outlines some great easy costumes that are actually just an excuse to add cute things to your wardrobe.


Of course there have been a bunch of great ideas for hosting Halloween parties (which we do and will be reported on). And provided you don't just turn to the ultimate guidence of that demi-God among homemakers, Martha Stewart, like I do, then here are some fun ideas:

full on guide at Epicurious

Martha's creepy eats

And while we are on the work of the Dame of the Domicile I should mention she has created the first Halloween cocktail that my family is truly excited about. The Bleeding Heart Martini. Why are we so excited?! because it is the first such cocktail that is both cute and festive, but not sweet or in any way less potent then the Pollack Libations we are used to....hurray!!!!

Don't want to just feast on regular pre-packaged snack size Halloween treats (why I don't know...you're probably not well) here is a fun article on making your own.

And finally: confused about our current financial crisis, love Halloween candy, willing to engage in trade. Chow offers us a comprehensive study of the exchange rate and market value of each Halloween candy. Very useful

Happy Turkey-flavored Nut Loaf Day

So I have to post about this because I think it is an interesting topic:
Should Vegans Host Thanksgiving and not serve their meat-eating family members turkey?

I have to admit, all liberalness aside, I don't think so.
A. I think in the instant case the vegan family in question was being a bunch of D-bags responding to their family's lack of sensitivity with...well...a lack of sensitivity. Believe it or not, vegan's of the world, some people do not think a tofu, nut loaf is as satisfying as Turkey on a holiday. Should vegans be forced to eat dead bird on Thanksgiving, no. should they have to prepare a dead bird for this holiday even though it is opposition to their beliefs, no. But should their family members have to choose between them and a staple of their holiday, don't think so.
B. that being said, I hate to be a jerk here, but I feel like this letter speaks to the overall preechy nature of veganism as a whole. I know, I know; meat is murder. I applaud those that stick to their guns and choose to not eat it. However, I get really annoyed when people demand that others make such demands asking for their loved ones to conform to their personal moral beliefs. I mean they wanted to bring the Turkey and everything....lighten up.

I know I sound intolerant but the bottom line is this:

It's really great you don't eat meat! really! good for you!

But if everyone you know is willing to make concessions for you (ie, put out some tofu on Thanksgiving ) why can't you make that same concessions back and save the nut loaf for a day without sentimental value for us sinners that like eating dead birds.
Kthanksbye

Philly!

Or A Kate and Alex Magical Mystery Tour

So this past weekend I went on an Epic adventure to Philadelphia to visit my dear friend Kate. And I would be remiss to exclude from this blag all of the exciting food adventures we went on in the process.

So first some food:
Reading Terminal Market:


after taking a brief trip on a tour bus (you know...scope the place out) we stopped at Reading Terminal Market for some grub:
the delicious pic you see here was our final choices which could be summed up as a pregnant women special: Philly cheese with hot pepper (never had it that way...really good), Veggie Crepe, Pickles, and for dessert I had a cupcake from the Flying Monkey (you'll be proud of me not walking up to the bake case and pointing to my cupcake and say "I'll get you my pretty"...it was hard because this is my favorite movie people) and Ms. Kate had a mint Brownie (that was soooo pretty)


Max Brenner:

So this place is a virtual heaven for menstruating Ladies and their man-child Other Half's (or menstruating other half's)
Virtually every other thing on the menu has chocolate on it. It is used as liberally as EVOO in an Olive Garden. (Note: all mention of EVOO herein and forthwith shall not be considered a Rachael Ray reference but merely a manifestation of one Blog writers Carpel Tunnel and corresponding desire to not have to type out Extra-virgin Olive Oil every time she wants to mention it) This place is beyond belief. In fact, we decided that if the restaurant was staffed by the cast of 300 in costume, then we were not actually in a restaurant but rather floating around in one of Kate's Dreams.


For actual meal portion of this trip, I had a Turkey Burger, and Kate had a Panini. Both were fabulous. Though for me the best part of this meal (yes better then dessert even) was the fries. They were waffle fries, dusted with chili and cocoa powder and served with a spicy aioli. I was in fry heaven.

Dessert was also a thing to behold. Kate got a Sunday that was bigger then her head. I got a salted caramel "concoction" that came in a jar, on a note book paper plate, and with a beaker of white chocolate. And it was really good, though 5 stars for presentation.

Another note about Max Brenner is that they have the cutest mugs. I got the Mexican Hot chocolate after learning they could make it with soy (hurray) and got it in a "Hug Mug". It was cute and inspired you to "hug" your drink...HOWEVER....I, as a devote to the culinary arts have developed near asbestos hands as a result of constant heat exposure, but Ms. Kate said it was a little hard to pick up. Also, while the design is cute and new and adorable and the concept is brilliant, at some point mid beverage I realized that what I was drinking out of also looked a bit like a urinal. This was an issue for me. I did however end up investing in an "Alice Mug" ...soooo cute

Capogiro Gelato Artisans:

We also made a quick pit-stop at Capogiro's and enjoyed a delicious cup of gelato. I got the Chocolate Hazelnut and the dolche de Lece...both were fabulous!!


Tria


So Kate took me to Tria on my last day and I'm glad she did because I would have gone there for every meal otherwise. It was AMAZING!!! I totally had multiple-foodgasms; it changed my life...soooo good. We had a slew of goodies including the goat cheese with truffle and honey, Olive Oil and Rosemerry Potato chips, and Artichoke sandwich to name a few....I am in love!




Another Important aspect of this trip:

Drinking

We did a lot of it.
Among our libation pit-stops was Swanky Bubbles, where Kate and I enjoyed champagne, and champagne cocktails until we were sloshed at 8pm and wandered home in our inebriated state to watch "Twilight" (I know). PS. trying to adjust the white-balance on a VCR while drunk is an interesting challenge

Also, the next day we watched the sequel "New Moon", enjoyed some AK47s and invented an interesting drinking game to go with it:
Take a drink when:
Jacob looks like he is going to cry
Edward says something that is supposed to be sweet but is actually really creepy (ie. I like sneaking in your room at night to watch you sleep)
When ever the characters say something that is clearly about sex and abstinence (ie: yes Bella I will make you into a Vampire but I want to get married first)

AK47:
Take a shot (I leave this actual quantity to your specifications) and add to glass of iced peach tea and ice. drink. goes well with teeny-bopper movies with pasty stars

Then we ventured out to Rum Bar, then a Speak easy, then finally ending up back at swankys

ouch

All in all, the trip was a lot of fun, and catching up with Kate of course was the most important thing. I can't wait to go back!

Nom has a Logo!!!

The Spice of Life

Martha Is The New Seacrest Edition

This was inspired by two things.
1. I got to see Joel McHale this weekend at the Oakdale in Wallingford...Hilarious, and since we all know his feelings about Ryan Seacrest it seemed appropriate
2. to mention that Martha may be taking over the world via media just like a certain pint-sized American Idol host

Hallmark has officially become The Martha Stewart Chanel....needless to say if I had time I would check out Mad Hungry simply because I love Martha's whole home cooking empire and would not pass up a chance to see a show staring Martha Stewart Living's Food Editor. However, I have no free time and certainly not 9 hours worth to watch all of Martha's new programing. However, I will always make it a point to watch her Date Night segments because they are fabulous. [Warning: that last link is a video so do not open during class/work/funerals/and ironically date night]

This is the coolest thing ever...me wants to go!!
It is an exhibit at the Modern Museum of Art called Counter Space; Design and The Modern Kitchen. which "explores the twentieth-century transformation of the kitchen and highlights MoMA’s recent acquisition of an unusually complete example of the iconic “Frankfurt Kitchen,” designed in 1926–27 by the architect Grete Schütte-Lihotzky". The MOMA site also notes that "kitchens have continued to articulate, and at times actively challenge, our relationship to the food we eat, popular attitudes toward the domestic role of women, family life, consumerism, and even political ideology". I think this is pretty much the coolest thing ever [expect much more blog space dedicated to post-modern feminism and definitions of femininity as a result of Kitchen design because my mind is racing with ideas about this]

Also in this vain:
Here is an interesting article to go along with this, between self-titled, non cook, Roberta Smith, who reviewed the show for the Times and Pete Wells. I thought it brought up some really interesting ideas concerning feminist issues and consumer issues concerning the kitchen and its general trend in design. Also here is Ms. Smiths aforementioned review.

Random aside; I love Donald Glover. Enjoyed the "bro-rape" video, Enjoy his character Troy on Community, his stand-up is pretty funny, but I may have a new appreciation for him that is so ridiculous I debated posting it (and then I figured anyone that reads after hearing me do things like discuss the legal history of Fish Chowder or compare a bitter melon to a alien sex-toy is probably not that judgmental)
I am very jealous of his food photography. BEAUTIFUL!!!

I would love for my pictures to look that good, not ignoring the fact that this is a lofty goal for a blogger who has neglected to post a great deal of her food pictures with their corresponding blog because she has been to lazy. But a girl can dream

Apparently the way I cut my steak can ques people in to the fact that I'm American [that is if my accent and love of ketchup didn't clue you in] ps. the Ketchup comment was a loving nod to "foot-in-mouth" contestant Micah on season 3, who during the "Family Favorites" challenge, made a comment about Americans loving ketchup on everything, insulting Ted Allen. She then explained in her defense that it was like saying Indians like putting Chutney on everything, insulting Padma....Hilarious!!! {sadly no clip was available so your on your own on this one)

and three things from Epicurious to enjoy
1. "outside the box" Halloween candy. (the family is too cute)
2. Death Match between our favorite Halloween Candy
3. and an article about cooking with Bling on

The Spice of Life

BeachTime Barbie Brew Edition
So the spice of life is early this week because I have a hella busy week and wanted to make sure it got the time and attention it deserved. So here it is, early but still good:

The problem with this article is a three parter:
1. Ewww
2. I resent the beer industry and the writer of this article feeling there is/should be a niche market for girl beer. A. I'm a girl, wouldn't drink this crap B. more men, in my experience drink this crap then women do (take from that what you will)
Notice also that it links to this article on "girly wine". again! why is it automatically assumed that women are to blame when such marketing disasters occur: see casual gaming and click lit for similar gendered crazyness.
3. it does make me want to try the fictional Bubblegum-Flavored Beachtime Barbie Brew


Apparently I spoke to soon about the law and food last week. Here are two stories about the law and libations:
1. Leave it to Ben and Jerrys to use ice cream for political purposes. Side note: shout out to my favorite joke about Ben and Jerrys celebrity flavors via Stephen Colbert: "Woody Nelson has a flavor?! what is it made of; shredded tax records and hash"
2. International House of Pancakes sues International House of Prayer (IHOP v. IHOP). I know who I'd choose

I want to do this for corn (I was just telling Marilou we should try freezing corn for the winter.

titties for chicken thanks to Esquire

So excited about the new season of Top Chef: All Stars, especially because it brings back two of my favorite chefs: Fabio and Steven!!!! Hope these two make it to the end because I love them both

sortof wine column from McSweeney's

Finally make sure you wish me and my partner in crime a happy anniversary. Two years ago, on Tuesday, we sat down to a lovely dinner at Plan B in Simsbury, enjoyed burgers and beer, and our first official date. We probably should go back there again for this special occasion (though I may opt to eat diner home first so I can try out a new recipe on him)

yeeeeeaaaaahhhh!!! My Gummy bears on Fiiiiire!!!

So this is pretty much the coolest way for a gummy bear to lose it's life besides in the acids of my stomach.



seems cruel but at least Gummy didn't meet his end in a vodka-gummy shot in some frat house.

RIP

A Meal Fit For A Dad Birthday!!!

So kind reader I have truly outdone myself this time. For my Dad’s birthday we made him a special meal: are you ready for this menu:

Prime Rib
Horseradish sauce
Yorkshire pudding
Roasted potatoes
Brussels sprouts

And

Alsatian apple tart (based off of the Andre Soltner recipe)


finally this culinary masterpiece was paired with Beringer Vineyards Cabernet Sauvignon 2007. [this was recommended by the guy at the wine shop and I think was pretty much killer for a $20 bottle. When my dad got there he asked (of course) “so where is the beer?” to which he got the prompt response: “I spend 40 bucks on the wine you will DRINK IT!!!” ]

I didn’t even bother writing out the recipe because finding this one online I would have been typing for hours. This recipe is about the thickness of a small novel once all printed out (I exaggerate) but still very informative.
- note that on the horseradish sauce I did put about ¼ cup more then the most he suggests you put in. This may be because we are Polish though so be advised you’re better off starting on the low end (1/2 cup horseradish per container of sour cream) and increasing by taste. This is what I did though it involved about 13 extra additions of horseradish and frequent trips up the stairs with a spoon for Marilou to taste and comment.
- the tart is pretty simple (and soooooooo good…noooom) however, I put my pie in a tart pan (I have always seen them in such pans and assumed that’s what I was supposed to do) but did not account for the fact that the pan then has a less then secure seal at the bottom and after I poured the custard in, not thinking it would EVER drip over the side of the crust, was surprised to find it leaked out all over the inside of the oven….prompting a lot of panic and obscenity's. I cleaned it up a little before cooking resumed but suffice to say I had a pretty smoky oven
- just note that the best part about making Yorkshire pudding may not be eating it, it may be heating up the fat from the Prime Rib, pouring in the batter and watching it sizzle….very dramatic
- also: I am the best daughter ever!! I mean come on!!!

The Spice of Life

Drinking, Dessert and Frankenfish Edition

One of the coolest thing I found this week is an article about how some of your favorite fast food restaurants have a "secret menu". evoking images of a cock and balls-esque secret society of fast food eaters who are "in the know", it also introduced me to some things I really really want to try; specifically the McGangbang and the Crunchberry Frappachino

So this is not the first time this week that I will have written about food in the law, but incidentally there have been more developments with the final ruling on the Frankenfish by the FDA. Here is an article that considers it nothing but bad since it provides no value besides feeding innocent Americans with some crazy super-fish (and um porno title/ awful B-movie horror anyone? Henry David Therou Diet Squirt and the attack of the Frankenfish

also does anyone else think this decision being handed down in the same month as Piranha 3-D hilarious?! I do!

I have a review finally (a week late I know) of Top Chef: Just Desserts. And that review is:
1. It's just like Top Chef only frankly (And I hate to phrase it this way) gayer.
2. Tom Colicchio may be a great judge but Johnny Luzzini is definitely hotter! Love the 50's greaser throwback look he has going on, which I miss from my freshman year of high school, along with other things like Daria, and access to gainful employment post-graduation; indicative of a simpler time. The whole Pastry-Chef-At-Jean Georges-thing doesn't hurt either. His cookbook, which I did not realize even existed, has just been placed on my annual X-mas list on Barnes and Nobles.

Inspired by an Episode of DRINK UP! on Cooking Chanel (best show EVER!!!) I have to have a Rusty Nail next time I'm out on the town. Marilou says I'll love them...However she warns to drink responsibly...presumably because at one time she did not ; )

funny story about Drink Up! One night my mother and aunt imbibed a little...ok a lot...and my mother called me because apparently after killing a bottle of wine with your sister in law, you are in a PERFECT condition to finally follow your daughters advice and watch her new favorite show on Cooking Chanel, then call her and retort "OMG this show is sooooo great and your right...this host is soooooooo gay!! *slur hiccup*"

ahh memories

How Choking On A Bone Protects Massachusetts History!

A Study In The Legal History of Fish Soup
So I was under the, I thought wise, assumption that there would never be any interconnection between my culinary adventures and my legal study's. Well kind reader I was wrong.

This past class we discussed a UCC 2-315 case about fish chowder [girl walks into a quaint little gastro in New England, is refused her clam chowder, orders the fish instead and later has to have a fish bone removed from her throat] which rendered what has to be the best, albeit only, law and food quote ever:

"the court will, not only uphold its reputation for legal knowledge and acumen, but will, as loyal sons of Massachusetts, save our world-renowned fish chowder from degrading into an insipid broth containing the mere essence of its former stature as a culinary masterpiece" Webster v. Blue Ship Tea Room, Inc. 347 Mass. 421.

The best part about this quote for me is that it directly precludes a legal examination of the history of fish chowder, and then is followed by a holding which basically says "yeah it's like real sad you choked on that bone (ahem) and all but your a New Englander and you know the risks". LOVE IT!! Asians may think they are dangerous with their poisonous blow-fish but in New England you can choke and our supreme judicial courts will say tough shit...that's how we make Chowda in these parts bitch!!! (Besides Blow-fish are too damn cute to be that scary)


I know what you're thinking...and let me say this. Yeah this blog has a court case in it. and yeah it's properly cited..

But come on!!!

Hope you enjoyed!!!

Pictures!!!

As promised here are some pictures from my last meal!!!

Relax...Don't do it...ok do it...like 8 times

So I have been trying really hard to get all of my law school reading done on the weekend rather then during the week because I have such a busy week to begin with, and with an extra assignment on my plate with week, I busted my butt trying to get everything done. And I did, after tortuous hours behind the keyboard, at about midnight Sunday before collapsing into a near-dead mass in my own droll. And how did I celebrate the next day when I woke up?!

By spending like 8 hours in the kitchen getting my Martha Stewart on!!! The result?!
I shall list:

1. Another Whiskey Apple Pie AND my first Pate Braise (spealling? who the hell knows...damn French language). This was quite good by the way. It's certianly daunting to your average baking novice (like myself) becuase pretty much every recipe contains like 80 instructions about how easily you can mess it up. But I made it through with little to no issue. Incidentally my friend Kate (a recent victim of dietary reistrictions) made on at the same time with vegan butter. I am pleased to say, teasing aside, that the taste wasn't too far off from the origional that I made. Though as a long time lactose intolerant (which I enjoy labeling myself as because it makes me sound so damn republican rather then soy drinker which affirms my status as a hippie) I am well aware of the pitfalls of alternative cooking ingrediants. And that being said, hippies can tell you whatever they want. Wheat-free, gluten-free, dairy-free, soy-free, free-free: it all tastes different. It's good, it's just as good, and sometimes better for you (though I could go on for hours about that) but it just doesn't taste the same. I know. Years of soy milk has left me perfectly content but it don't taste like milk...end of story. So while I was pleased with the overall result of our little culinary adventure....vegan butter will not be playing a role in my cooking endevers unless I am cooking for my dear dairy-free-friend.

2. I also had two acorn squash that Marilou picked up at the farm stand the other day, which I planned to make into soup. HOWEVER, when I made the puree, I was pleased to say it was so damn good I couldn't bring myself to do it and served it as is.

3. I also made Hippie Banana Muffins. Basically take your standard Banana Nut Muffin Recipe, substitute whole wheat flour, add honey rather then sugar and 2 tablespoons of wheat germ....time will tell if she noticed a taste difference...I'll keep you posted.

Happy dining

I'm Feeling OK With My Whiskey (pie) Hangover!

So I felt puckish and decided that rather then enjoy some of my favorite things by sitting down with some seasonal homemade apple pie, and a nice bourbon, I should just mush them together into one dish. It didn't work in the third grade when my classmates and I would mash the entire contents of our lunch trays together. It doesn't work when you can't decide if you want fries or dessert to eat at 11PM when your at a bar and drunk (though that state of mind doesn't stop you from trying). So of course logic told me that fateful morning that it would work for me now.
And believe it or not it did (so suck it)

Here is my pastry brain-child:
Take about 8 apples (I would actually tell you here to use more then me, but I'm not sure how many yet so exact proportions are TBD. So go above and beyond cause I did not and the apples cooked down a lot). Peel and slice them. combine with about 2 tbsp of cinnamon, 1/4 cup sugar and 1/2 a tsp of nutmeg.

In a large saute pan heat butter (2 tbsp) over med-high heat. Add apples and cook for about 5-10 mins (I wanted a nice syrupy consistency to the juice produced by the apples so cook basically until you see that.) Then add between a 1/2 and whole cup of bourbon. (again not sure how the new proportions will work out when I re-do this recipe but go with your gut here)

Let the apples cook down for about 10 mins (you'll have a nice sauce that isn't watery) Place in pie crust, place other crust on top

bake at 375 degrees for 50 mins. (you can try putting aluminum foil around the outside of the crust for the first half of it's cook time to keep it from burning. I am very inconsistent with this and feel it makes little difference at least in my oven)

I served it with Bourbon Whip cream which while being delicious to a functioning alchoholic like myself it was a little strong and you're probably better without (however, it will be awesome on egg nog...noooooooom)

Ok I took my sweet time Posting this because I never got around to loading the pictures like I said I would...but they are coming...I promise

Spice of Life Special: Epicurious 15yr Birthday!!!

The Spice of Life
Special Edition
So Epicurious, in celebrating their 15 year birthday, have unwittingly inspired a multitude of fun foodie projects for me. I hope I remember them all as I type but if not there will be more to follow:

To start, Epicurious has put together a bunch of fun lists to celebrate their birthday, a few notable ones I will list and discuss but for a more in-depth look you can check out all of their other lists here.

One of my favorites was the list concerning the Top Ten Best Kitchen Gadgets. These include:
1. Global Cooks knife: I want one of these sooooo badly. I have told Chris rather explicitly that a whole set will go on our wedding registry when we go dream-registry shopping at William Sonnoma

2. OXO good Grip tongs: such a good idea...will be grabbing a pair

3. Mandolin. Mine is much lower tech then the one featured but I thought I would mention that a mandolin is an amazing tool that I can't actually remember life before. It makes rather daunting tasks (like making a slice of something so thin you can see through it) as simple as gliding aforementioned item over the blade. Also good for slicing finger tips thinly and neatly. go get now!!!

4.Silpat...if you don't have one it's like your one of those people that drink Bud and Dunkin Doughnuts because it's "the best". I will just keep my mouth shut because at present you are happy not knowing just how good life can be.

5. Kitchen Aid: Ahh modern cooking's purple fashions, Herme's or automobiles: a clear delineating line between the culinary have's and have not's. Without this machine (as I sadly was for one trying year in my apartment) life is just harder and less fulfilling. This machine is a beast. No cooking technique cannot be managed at it's helm. It is a culinary Albatross and it sits, with a silent dignity, atop my dream registry. For now using Marilou's is still awesome....but this machine will be mine...oh yes.

6. Immersion blender: This is the last of those "what did I do before..." for me. This stupid little stick blender makes life exponentially easier. For instance: when making squash soup, I could blend, in batches the steaming hot, orange shirt-staining soup in a Cuisinart, risking life, limb, and about 10 cups of soup in the process as the recipe describes ...

ooooooor

I can just use the immersion blender. And the ability to blend a substance in it's own small cup rather then in a blender makes life so easy when making complicated recipes with a multitude of pureed elements. do yourself a favor.

7. Rabit Corkscrew: ok they got me here. Because the insistence that you need this motorized bottle opening monstrosity forgets one of the hallmarks of becoming a foodie and learning to cook. Looking down smugly at those that can't as classless swine. Snobby: hells yeah, but I feel earned. Those people who can't be bothered to boil water, eat frozen dinners everyday, and don't venture into the vast world of culinary adventure beyond Rachael Ray and her 17,00 recipes for hamburgers and mac-and-cheese are lazy. There it is. And they have every right to be. Not everyone reacts to food beyond needing it to live. Like all other facets of life it is our passions that define us. Ours is food. We have made recipes just because they look hard. We save our pennies to afford new and exciting culinary experiences in dim overprices cafes. We live for this. And that being said, when we have these non-cooking people over, why wouldn't we take an opportunity to show off our hours of work at the stove by rescuing them when they can't open your dinners bottle of wine (the vintage of course of no significance to them because their experience does not venture beyond the many color-coded version of Barefoot) with your handy dandy waiters friend. And they can watch in awe as you use this beguiling tool in a near expert fashion. Conclusion: your a damn snob so get a damn waiters friend and leave it at that.

8. OXO salad spinner: verdict: drying lettuce is a pain in the ass....though I want them to come out with a small bowl'd version of this so I can wash individual salad servings. Just a thought OXO

9. Cuisinart slow cooker. haven't actually used this one....mental note

10. Accusharp knife sharpener. never saw before.....WANT ONE!!!


In addition, Epicurious's list of Top Foodie Movies has given me a new list of things to put on Netflix. I promise to watch them all and see if I agree with their placement. Also, I feel Simply Irresistible was denied a place on the list wrongly. While it is a bit of superficial derivative fluff, it was still cute, featured the sublimely crush worthy Sean Patrick Flannery, and had a cute story line with some interesting food moments (crab Napoleons for example)
Also Tortilla Soup: I don't cook Mexican habitually, this movie makes me wish I did. No Spanglish!!!

My reading of the best chefs led me to 71 Clinton Fresh food (I want to goooo) and this recipie.

And finally, one criticism of their list of the "Next Martha Stewart". they forgot the #1 contender
me!!!

An Alex Classic

So here is a time tested recipe that I was just really in the mood for today: Salmon and Onion Cooked in Parchment.

This is originally a Susanne Sommers recipe believe it or not.
- Lay out two pieces of parchment paper (already you look at the pictures and think I smoke something other then turkey breasts, but I ran out of parchment and found aluminum foil works also)
- add 1-2 sprigs of your favorite herb (I always use rosemary), 2 slices of lemon and brush with melted butter (about 2 tablespoons)
- season the salmon (Trick here: I always mix my salt and pepper before handling my meats so that I don’t have to worry about getting my meaty hands all over my shakers, or washing my hands constantly while I am trying ot season things)
- place the salmon, fleshy side down on top of the lemon slices
- dice one onion and add half to each “packet” on top of the skin
- close like you would a sandwich you were packing in your lunch (ie, fold up two sides, crease together, then fold ends over towards the center)
- bake for 20 mins at 400 degrees.
- Serve over rice (we served ours over brown and wild rice)


This meal will likely always be a favorite of mine for a couple reasons. The first is it is one of the first recipes I ever made myself. I feel a little nostalgic whenever I eat it.
Also this is one of the only recipes that ever gets a perfect 10 from the Russian Olympic Swimming judge I call a boyfriend (OK I make it sound as though he is ungrateful, he actually usually gives me in the 9’s and we work together to make every recipe the best it can be so please don’t take me seriously when I complain). In fact, this is a good recipe to have on the back burner whenever I need something.
(scene)
Alex: baby, umm, yeah I have to move, so can you come over and move my bed, and bookcase, and books, and table, and chairs, and can you bring your dad’s truck, …oh and a starbucks…for me?
Chris: umm
Alex: oh and I need you to take me underwear shopping and hold my purse in Victoria Secret for an hour
Chris: ehh
Alex: oh and then we can go home and watch a Project Runway Marathon
Chris: yeah…baby…um
Alex: I’ll make that salmon you like..
Chris: F**king hells yeah…done

See?

Well I hope you enjoy this as much as I do!
Nom!!


PS: Go get a Pumpkin Spice Latte!!! They are back!!!

The Spice of Life

The Spice of Life:
That title was Laurens.

To start, and I have noticed an influx of this at bars, on TV and in restaurants: Infused Vodka....ps it's a video. Opened in class unaware of this but luckily the sound was off.

Bored while you are waiting for you food to finish cooking...try this fun art site Peanut showed me. soooo fun

In addition, I should note that Epicurious is copy-catting me. Indignity I post this article on Basil in dessert just days after posting on my Strawberry Basil Ice Cream. For shame Epicurious. I know the law! Or at least I need to know it for finals, so WATCH IT!!

This is both cute and likely annoying. I love twitter, let me just say, and I hate all those people who think it's just a self-serving database for the self-involved. I will have you know I am very important and everyone should know my thoughts at all times. BUUUUTTT my use is lacking in the abbreviation department. That being said the abbreviations in this Twitter Cookbook may get on my nerves. If you are good at it..well....#stopusingtwitter

And speaking of books I want this...think there could be some fun projects in there

and finally...no connection to anything that resembles cooking...but everyone else is talking about it and it is exciting. Lanvin for Target!!!

Le Petite Frace.....Le F*ing delicious

Ok so today I went on a culinary adventure to a new French Pastry, Le Petite France shop in West Hartford and I am happy to report that their croissants are as good as the ones I grew up eating a Versailles in Greenwich, CT (not from there but taking to a second to imagine I am....ohhhh the fashion!!!). They were light, fluffy, crispy, and crusty; basically every adjective that applies to good things you put in your mouth (no comments) applies to these. go check it out.

However, their Napoleons left me a little colder, and I realize that I have never found one on par with those of Versailles. and this fact then lead me to search online to see how hard they are to make.

WELL: I stumbled upon this instead. Smoked Salmon Napoleons....

so now with a epicurean boner that would make Harvey Keitel blush, I am resolved to make this droll inducing culinary masterpiece as soon as possible.

additional aside: it pairs well with Mirassou Sauvignon Blanc 2008, a choice bottle with a price tag of only $8. What's not to love

Bon Appetite

We All Scream For Ice Cream ..no really....it's that good, there was screaming

My baby and I cooking...Not the best picture of us but ...there it is
So to mark the official end of my summer (and the sad submission to the horrors of law school) I endeavored to make the most epic dessert ever.
Strawberry Basil Ice Cream, Spiced Banana Ice Cream, and Caramelized Bananas with Basil Scented Whip Cream
I know, this sounds epic, insane, more complicated then your college relationship with that poetry writing hippie in sophomore year. And to some degree it is. But it’s so worth it.
Let me walk you through the evolutionary progress of this epic confection:
- first I wanted to make the Banana Spice flavor that appeared in ReadyMade, and I know due to my general lack of self-control regarding homemade ice cream. Picture it with me: me alone, lightly tousled hair, silk nightie, light jazz music playing in the back ground, ice cream calling me from the freezer in the middle of the night with promises of a happy life together and then WHAM….huge thighs.
- So I decided this would be a definte party item so that I could enjoy it with company and then not be temped to eat the rest of it in a single sitting.
- Thhhhhhheeennn….I decided that a caramelized banana would pair nicely with it
- And theeeen I decided that this was shaping itself up to be like a banana split
- Soooooo I added strawberry
- And thennnn I decided strawberry basil would be better
- Annnnd when was unsatisfied with the level of basil flavor in the ice cream I decided to add a basil scented whip cream

See where I’m going with this. So here are a few of the recipes:
Banana Spice Ice Cream
• 2 medium ripe bananas
• 2 cups whole milk, divided (I used 2%)
• 1 cup firmly packed brown sugar, divided
• 1 tsp. ground cinnamon
• 1 tsp. ground cardamom
• 1 tsp. ground nutmeg
• 1/4 tsp. salt
• 4 large egg yolks
• 2 cups whipping cream
• 1 tsp. vanilla
Puree one banana and 1/4 cup milk in a food processor until smooth.
Combine the banana puree, the remaining 1 3/4 cup milk, 1/2 cup brown sugar, the cinnamon, cardamom, nutmeg and salt in a medium-size heavy saucepan. Scald the milk mixture (heat nearly to a boil) over medium-high heat, stirring often, for 5 minutes.
While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining 1/2 cup brown sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture (to temper the eggs). Gradually whisk in the remaining hot milk.
Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove pan from heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.
Meanwhile, combine cream and vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap and press wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. (The custard may be stored in the refrigerator for up to 3 days.)
Freeze the chilled custard mixture in an ice cream maker according to the manufacturer’s instructions. Transfer ice cream to an airtight container and place in the freezer for 2-4 hours before serving.

Here is the recipe for Strawberry Basil
- my only comment on this recipe is that I need to stew more Basil next time as the flavor did not feature as much as I wanted. Also note, that if you taste the custard before "Ice-creaming" it then know it will taste stronger then the final result.

And finally, the bananas’ and whip cream:
Cut banana’s in half lengthwise and cross-wise, and add to a heated pan with about 2 tablespoons of butter (about med-high)
Cook banana’s cut side down for about 2 minutes, then add 2 tablespoons of brown sugar and rum and cook until they are a syrupy consistency (ps- if doing this on a gas grill take the pan off the heat first…I was not so I did not….so there : P )

And puree a few leaves of basil with a half a lemons worth of lemon juice. Then add to whipping cream…and well….whip




So there will likely be a follow up since I have A LOT to write about….but for now I will leave you with this

1. It was a two day project but it was sooooo worth it.
2. Chris rating of 9.75 (god he’s tough)…with the only criticism of more whip cream.
3. oh yeah…I am a motha funkin GOD in the Kitch……SUCK IT

Enjoy these end pictures by the way: Kate when insane with the pictures