Monday, September 27, 2010

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!!!

Wednesday, September 22, 2010

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

Tuesday, September 21, 2010

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!!!



Monday, September 20, 2010

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

Wednesday, September 15, 2010

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

Monday, September 13, 2010

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!!!

Tuesday, September 7, 2010

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!!!

Thursday, September 2, 2010

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!!!