Ok I wanted to write and tell you about how amazing my Macarons came out....but I can't. Why? Because they sucked! They did not set properly, they were too thick and chewy. A disappointment all around. My other recipe comes out a lot better and it's proof of the old adage that "if it ain't broke...don't fix it". Lesson learned cooking gods.
The pizza however, was pretty good. I ran out of time cooking, so I couldn't roast the squash in the oven like I wanted to, and did them in the microwave instead. (10 mins in a dish, face down, in 1/4" water) Otherwise here is the recipe
Stretch Pizza Dough, lay it on a greased cookie sheet. Add: goat cheese, sauted onion, salt, pepper, and mashed Butternut Squash. Bake in 400 degree oven for 20 mins...serve....Nom
Monday, February 21, 2011
Thursday, February 17, 2011
Eat my Shit Cupcake trend
So there has been a lot of annoying talk for the past two years or so about cupcakes. They are trendy. And like Uggs and Ray-ban wayfarers, I think it is time so heat came off of them and onto other delicious confections.
Now don't get me wrong, I love the little bastards. In fact, I have a Gale Gand recipe for them which, with one bite, would make you my slave for life. But frankly, I have enough slaves and need a break from the kitchy-cuteness that is the cupcake. To that end I have recently come into possession of one of the most detailed guides to making Macarons I have ever seen. And such discovery is inspiring this post.
1. Unless you are very unhip to the many trends in the world of food, you have heard some considerable buzz about the little not-quite-cookie recently. And rightfully so. They are delicious. They have a delicate, slightly chewy outside, with a decadent filling (of some kind). They are of course to be distinguished from the Macaroon, the coconut cookie that is dense, sweet and also, quite delicious. Part of me almost feels bad for this cookie as I think in the confusion between it and it's single-O'd counterpart, it's getting looked at as low-brow. This is hardly fair. (I'll mention that I was going to post the Wikipedia page for each of these so you could see the difference but I though to myself, "Wait! If you don't know the difference and didn't take it upon yourself to look it up you desire your ignorance, and such laziness shall not be tolerated")
2. I rant now because I am increasingly annoyed with the willfully ignorant in an age when information is so readily available. So I'm apologizing in advance for my angry posts about it. I have no problem with mistakes, but failing to take the time to inform yourself before making the world you poor recipient of comment based on a lack of education and the dead air between your ears is just unacceptable.
3. Ranting aside, I have made these little babies before and let me tell you....They. Are. Good. I was upset however, that I had found a great recipe for the "cookie" part itself, and I apologizes for calling it a cookie when it really isn't considering how you make it...simplicity though, and yet I have never found a good filling recipe. After painstakingly constructing the foundations of my chocolate and black tea macrons, the recipe told me to feel each respective flavor with jam. Eh? Why don't I wear my sweat pants with my Louboutin's too?! I did not put in that kind of work to half ass in the final quarter.
Well this recipe seems to have what I'm looking for and I'm quite pleased. The only thing left to do now is find an excuse to make them. I may ask my parents if they want to come over....this also gives me an excuse to make the butternut squash- goat cheese pizza I have been wanting to make. Two Birds.
Plus I have to mention that the recipe was acquired by me in the most suspicious of circumstances. I found the link on Epicurious. I went to the website and was told I could enter my name and Email so that I could be sent a confirmation, and then get the recipe. ?? Fear gripped me. Nightmare images of my overfilling inbox, full of special offers on Penis-enhancers started to numb my brain. Could any pretentious French pastry be worth the pain. Well, outside of deflecting the email to my "junk address" so far so good on the potential sweet-toothed stalkers or butter-cream pyramid schemes. I still think it's a scary proposition though. But we shall see. If I'm still alive, and not crushed under the weight of my inbox next week I'll post the link.
I will keep you posted
happy noming
Now don't get me wrong, I love the little bastards. In fact, I have a Gale Gand recipe for them which, with one bite, would make you my slave for life. But frankly, I have enough slaves and need a break from the kitchy-cuteness that is the cupcake. To that end I have recently come into possession of one of the most detailed guides to making Macarons I have ever seen. And such discovery is inspiring this post.
1. Unless you are very unhip to the many trends in the world of food, you have heard some considerable buzz about the little not-quite-cookie recently. And rightfully so. They are delicious. They have a delicate, slightly chewy outside, with a decadent filling (of some kind). They are of course to be distinguished from the Macaroon, the coconut cookie that is dense, sweet and also, quite delicious. Part of me almost feels bad for this cookie as I think in the confusion between it and it's single-O'd counterpart, it's getting looked at as low-brow. This is hardly fair. (I'll mention that I was going to post the Wikipedia page for each of these so you could see the difference but I though to myself, "Wait! If you don't know the difference and didn't take it upon yourself to look it up you desire your ignorance, and such laziness shall not be tolerated")
2. I rant now because I am increasingly annoyed with the willfully ignorant in an age when information is so readily available. So I'm apologizing in advance for my angry posts about it. I have no problem with mistakes, but failing to take the time to inform yourself before making the world you poor recipient of comment based on a lack of education and the dead air between your ears is just unacceptable.
3. Ranting aside, I have made these little babies before and let me tell you....They. Are. Good. I was upset however, that I had found a great recipe for the "cookie" part itself, and I apologizes for calling it a cookie when it really isn't considering how you make it...simplicity though, and yet I have never found a good filling recipe. After painstakingly constructing the foundations of my chocolate and black tea macrons, the recipe told me to feel each respective flavor with jam. Eh? Why don't I wear my sweat pants with my Louboutin's too?! I did not put in that kind of work to half ass in the final quarter.
Well this recipe seems to have what I'm looking for and I'm quite pleased. The only thing left to do now is find an excuse to make them. I may ask my parents if they want to come over....this also gives me an excuse to make the butternut squash- goat cheese pizza I have been wanting to make. Two Birds.
Plus I have to mention that the recipe was acquired by me in the most suspicious of circumstances. I found the link on Epicurious. I went to the website and was told I could enter my name and Email so that I could be sent a confirmation, and then get the recipe. ?? Fear gripped me. Nightmare images of my overfilling inbox, full of special offers on Penis-enhancers started to numb my brain. Could any pretentious French pastry be worth the pain. Well, outside of deflecting the email to my "junk address" so far so good on the potential sweet-toothed stalkers or butter-cream pyramid schemes. I still think it's a scary proposition though. But we shall see. If I'm still alive, and not crushed under the weight of my inbox next week I'll post the link.
I will keep you posted
happy noming
Saturday, February 12, 2011
BBQ I'm awesome!!!
So this is a bit late on this but this past Superbowl Marilou and I were going to have an anti-superbowl, superbowl party. It was going to consist of us making typical superbowl fare (ribs, nachos etc) and we would watch a movie or something instead of the Superbowl. However, our plans were soon hijacked by the rest of our family, who's TV had gone out and they decided since we were already having a party...
Well we had a great time, and the reason I mention this is I made an awesome BBQ sauce for our ribs and it has been offically asked for by my mother. It is a take on a Curtis Stone recipe:
First prepare your peaches: I use frozen, place in bowl, microwave (its ok if they are warm) and puree. You should end up with about 1 cup of peaches pureed.
Take half a stick of butter and melt it in a saucepan over medium-high heat. Add:
1/2 teaspoon each of allspice, cayenne, oregano, ground ginger (though for the record both times I've made this I didn't have any and used an equal amount of fresh grated ginger) and smoked paprika. And 1 Tablespoon sugar.
Add 1/2 a cup of Bourbon (if you are using gas, remove the pan from the heat before you add the alcohol. I use electric so I'm good)
Stir for about 1/2 a minute.
Add: peaches, 1 cup ketchup, 1/2 cup premade BBQ sauce, 2 tablespoons Worcestershire Sauce, 2 tablespoons soy sauce, 1 small can pineapple juice (you can get Pineapple juice in a six pack, so one of those (don't remember the oz. off hand but I think it's about 8)) salt and pepper.
bring to a boil, then reduce to low and simmer for 30 mins. (stir occasionally)
Serve and prepare to have your nomings fawned over
Well we had a great time, and the reason I mention this is I made an awesome BBQ sauce for our ribs and it has been offically asked for by my mother. It is a take on a Curtis Stone recipe:
First prepare your peaches: I use frozen, place in bowl, microwave (its ok if they are warm) and puree. You should end up with about 1 cup of peaches pureed.
Take half a stick of butter and melt it in a saucepan over medium-high heat. Add:
1/2 teaspoon each of allspice, cayenne, oregano, ground ginger (though for the record both times I've made this I didn't have any and used an equal amount of fresh grated ginger) and smoked paprika. And 1 Tablespoon sugar.
Add 1/2 a cup of Bourbon (if you are using gas, remove the pan from the heat before you add the alcohol. I use electric so I'm good)
Stir for about 1/2 a minute.
Add: peaches, 1 cup ketchup, 1/2 cup premade BBQ sauce, 2 tablespoons Worcestershire Sauce, 2 tablespoons soy sauce, 1 small can pineapple juice (you can get Pineapple juice in a six pack, so one of those (don't remember the oz. off hand but I think it's about 8)) salt and pepper.
bring to a boil, then reduce to low and simmer for 30 mins. (stir occasionally)
Serve and prepare to have your nomings fawned over
Friday, February 11, 2011
It’s a 7-11, do you wanna take a walk outside, if you want a burrito, you can have another bite of mine
So today was one of those days where your sitting down at like 3, working on law homework (Yeah felt like a change from the usual so I thought….hmmm maybe law homework) and Marilou asks “what do you want for dinner?” and you reply “I don’t know. You?” “I don’t know” puzzled looks. Full still from lunch and not in the mood for anything at all.
So in the interest of a more healthy and different option I made Veggie Burritos.
This is a only slightly adapted adaptation (yeah I said it) of an Epicurious recipe:
In a sauce pan over med-high sauté chopped onions in a tablespoon of veggie oil. When they are golden brown, add a large pinch of Cayenne pepper and a dash of smoked paprika. Stir for a fe seconds, then add ½ a chopped bell pepper, ½ cup thawed frozen corn, 1 carrot grated and sauté for about 5 mins. Then add 1 can of drained and rinsed black beans, and about ½ cup of salsa (the recipe called for stewed tomato’s and a jalapeno, but I had neither and did have a jar of fresh homemade salsa I made for SuperBowl Sunday soo..) Cook another 2-3 mins until everything is heated through.
Assembly: take a tortilla (helpful to keep in a 350 degree oven wrapped in aluminum foil prior to making) add handful of grated Vermont Cheddar (recipe called for Monterrey Jack which yours truly did not have, but it came out delicious with the geographically unsound cheese in its place) Add bean mixture (if you want you can add poached chicken too (which I did) but ultimately I find it is just as good without) wrap. Serve with Sour Cream, Landshark, and Pete Yorn’s song “Burrito”.
This was a great break from the “I don’t know what to eats” and is one of my new favorite recipes.
Enjoy
So in the interest of a more healthy and different option I made Veggie Burritos.
This is a only slightly adapted adaptation (yeah I said it) of an Epicurious recipe:
In a sauce pan over med-high sauté chopped onions in a tablespoon of veggie oil. When they are golden brown, add a large pinch of Cayenne pepper and a dash of smoked paprika. Stir for a fe seconds, then add ½ a chopped bell pepper, ½ cup thawed frozen corn, 1 carrot grated and sauté for about 5 mins. Then add 1 can of drained and rinsed black beans, and about ½ cup of salsa (the recipe called for stewed tomato’s and a jalapeno, but I had neither and did have a jar of fresh homemade salsa I made for SuperBowl Sunday soo..) Cook another 2-3 mins until everything is heated through.
Assembly: take a tortilla (helpful to keep in a 350 degree oven wrapped in aluminum foil prior to making) add handful of grated Vermont Cheddar (recipe called for Monterrey Jack which yours truly did not have, but it came out delicious with the geographically unsound cheese in its place) Add bean mixture (if you want you can add poached chicken too (which I did) but ultimately I find it is just as good without) wrap. Serve with Sour Cream, Landshark, and Pete Yorn’s song “Burrito”.
This was a great break from the “I don’t know what to eats” and is one of my new favorite recipes.
Enjoy
Wednesday, February 9, 2011
Spice of Life
*Twitch twitch* edition
SO this post will be a homage to one of my favorite drinks.
No not Bourbon
So this post will be a homage to my second favorite drink: Coffee.
This past week I attempted an interesting coffee flavor" Southern Comfort", a gift from my sister via my Christmas Stocking (along with a Farmville gift card and Hello Kitty snack container...best. stocking ever.) And my final review is: F ing gross. It definatley didn't taste like SoCo but more like something I barffed up after drinking too much of it.
But it did get me thinking about this life giving liquid that plays such a key role in my ability to be anything but evil in the morning. And I am resolved to try new methods of coffee making.
First things first though, I'll walk you through my two brewing methods of choice:
1. Who ever invented coffee pots that run on timers deserves to be a millionare with a model wife and a Jag because everything about waking up to a pot of coffee that has brewed itself is amazing. It's like theirs a ghost in your house who loves you and makes coffee the way you like it. AMAZING
2. Since unless you are a savage or worse a Dunkin Doughnut drinker (for shaaaame) I didn't get into the mechanics of making coffee in a coffee pot. However, I did find a good guide for my second favorite way to have coffee: French Press Coffee. I will note that in this instruction the writer is the biggest coffee dick ever (a fact I truly appreciate) so while I myself am not as meticulous about my coffee grinder I figure if you don't make it this way now, you might as well learn to do it right.
It comes out smooth, strong, but not bitter or acidic. Make on Sunday morning and serve with everything bagel (with salt) and the New York Times
Another intesting way to make coffee which I have not yet tried is to cold brew. This apparently makes what is akin to coffee-concentrate that has zero acidity as it never comes in contact of hot water. I promise to try this and let you know how it goes.
And finally, should I ever get my hands on a Brinki I will definitely try Greek Coffee. It seems similar, though definitely not the same as Turkish Coffee which is made in an Ibrik. Hopefully, I can find somewhere that serves either or both of these because while there is no length I will not go to in order to provide the best foodie information, I ain't made of money and don't have the green to run out and buy every kind of mini-coffee pan ever made. I'll keep you posted on this though.
I may also try this Asian Sweet Coffee, just cause it looks damn tasty
Happy Noming
SO this post will be a homage to one of my favorite drinks.
No not Bourbon
So this post will be a homage to my second favorite drink: Coffee.
This past week I attempted an interesting coffee flavor" Southern Comfort", a gift from my sister via my Christmas Stocking (along with a Farmville gift card and Hello Kitty snack container...best. stocking ever.) And my final review is: F ing gross. It definatley didn't taste like SoCo but more like something I barffed up after drinking too much of it.
But it did get me thinking about this life giving liquid that plays such a key role in my ability to be anything but evil in the morning. And I am resolved to try new methods of coffee making.
First things first though, I'll walk you through my two brewing methods of choice:
1. Who ever invented coffee pots that run on timers deserves to be a millionare with a model wife and a Jag because everything about waking up to a pot of coffee that has brewed itself is amazing. It's like theirs a ghost in your house who loves you and makes coffee the way you like it. AMAZING
2. Since unless you are a savage or worse a Dunkin Doughnut drinker (for shaaaame) I didn't get into the mechanics of making coffee in a coffee pot. However, I did find a good guide for my second favorite way to have coffee: French Press Coffee. I will note that in this instruction the writer is the biggest coffee dick ever (a fact I truly appreciate) so while I myself am not as meticulous about my coffee grinder I figure if you don't make it this way now, you might as well learn to do it right.
It comes out smooth, strong, but not bitter or acidic. Make on Sunday morning and serve with everything bagel (with salt) and the New York Times
Another intesting way to make coffee which I have not yet tried is to cold brew. This apparently makes what is akin to coffee-concentrate that has zero acidity as it never comes in contact of hot water. I promise to try this and let you know how it goes.
And finally, should I ever get my hands on a Brinki I will definitely try Greek Coffee. It seems similar, though definitely not the same as Turkish Coffee which is made in an Ibrik. Hopefully, I can find somewhere that serves either or both of these because while there is no length I will not go to in order to provide the best foodie information, I ain't made of money and don't have the green to run out and buy every kind of mini-coffee pan ever made. I'll keep you posted on this though.
I may also try this Asian Sweet Coffee, just cause it looks damn tasty
Happy Noming
Saturday, February 5, 2011
Casa- Dilla Nom
So today was an interesting day...wait did I say interesting? yeah I lied. I sat on my ass all day and did school work. FML.
BUT....I did make something quite tasty and as it was the highlight of my day I will now share it.
Sweet potato, roasted pepper, goat cheese quesadillas
recipe:
Take a tortilla (I used a wheat one) and layer on the following ingredients:
goat cheese
cooked sweet potato (400 degrees, 1 hour, scope out insides and mash)
sliced roasted red pepper
tomatillo slices
salt and pepper
add another tortilla and cook in pan over med-med-high for about 4 mins per side.
result: AMAZING!!!
So if you are in a lunch rut this is my suggestion
Your Welcome
BUT....I did make something quite tasty and as it was the highlight of my day I will now share it.
Sweet potato, roasted pepper, goat cheese quesadillas
recipe:
Take a tortilla (I used a wheat one) and layer on the following ingredients:
goat cheese
cooked sweet potato (400 degrees, 1 hour, scope out insides and mash)
sliced roasted red pepper
tomatillo slices
salt and pepper
add another tortilla and cook in pan over med-med-high for about 4 mins per side.
result: AMAZING!!!
So if you are in a lunch rut this is my suggestion
Your Welcome
Thursday, February 3, 2011
Snow = Saucy Balls
So I was snowed in for the past two days and it was heaven. Eventually being snowed in proves to be more burdensome then fun; the world doesn't stop just because you can't get out of the house after all. But I choose instead to ignore the sense of doom and gloom and instead give in to the temptation to do FUCK ALL. And it was amazing. I slept late, I watched an America's Top Model/The Tyra Banks Please Look At Me show (your call) then the next day Top Chef New York. I didn't put on real clothing till around 1pm. I feel invigorated having taken advantage of these mental health days so seldom afforded to law students. But most importantly, for the sake of this blog, I did a lot of cooking.
Adventure #1
Kettle Corn
Sweet and Salty and featured on Martha Stewart. Good Idea?? SURE!!! Here is the recipe:
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/2 cup confectioners' sugar
2 tablespoons granulated sugar
Coarse salt, to taste
Heat oil in a large pot over medium-high heat until hot but not smoking. Add popcorn kernels, and cover. When kernels begin to pop, lift cover carefully, and sprinkle with confectioners' sugar. Cook, shaking pot frequently, until the popping slows; sprinkle with granulated sugar. Continue to shake pot until popping has almost stopped (be careful not to burn). Sprinkle with salt.
Sound easy? Yeah.....LIES!!! First of all trying not to burn the popcorn is harder then it sounds. Also I think this sugar measurement is pretty generous. Next time I'll probably use only 3/4 a cup. But the one thing that really should be in the recipe is the high liklihood that the popcorn wants to escape like me from a Glee marathon and you will probably end up wearing the popcorn. Shit...went.....EVERYWHERE. I had popcorn in my salt bowl, on the oven, in the measuring cup I used to measure the popcorn (couldn't do that again if I tried).
All that said, it was pretty damn good.
Adventure #2
I also made Spagetti and Meatballs....Nom. And I mention this because trolling throug hte millions of meatball recipes online, I am forever frustrated by the overly complex meatball recipes out there. This is mostly aimed at those meatballs that use more then one kind of meat. This bothers me. Are they good that way? sure. Is that how Italians do it? Maybe, but who cares I'm F**ing Polish.
I think meatballs are at their finest when you just let them do what they do and be meatballs. No bells and whistles. Here is the recipe:
1/2lb chop meat (I use sirloin...no comments on fat content I'm getting there)
1 garlic clove, minced
1/4 onion chopped very finely (to ensure meatballs are juicy. This is my trick for juicy turkey meatballs too)
breadcrumbs (no exact measure, but basically until the meat is dry enough to make a meat ball with)
salt and pepper
1 egg
Parmesan cheese
combine (with hands....which I hate doing cause the meat is cold, but I suffer for my art. procedural note: don't do it with your rings on....I could tell you story's about cleaning rings when I worked at a jewelry store and the number of times it involved removing age old pieces of meat....eck)
Heat non-stick pan(med-med high), add 2 tablespoons olive oil. place meatballs (formed so that they are roughly the size of golf balls (maybe a little smaller) into the oil, brown, and rotate until all sides are browned (not burned....don't want them to taste or feel like little golf balls, just look like them) 7-8 mins. when done cook in sauce for like 10-15 mins on med low
Sauce is easy too: cook 1 clove garlic on med in Olive oil until fragrant (not brown) add 1-2 cans whole tomatoes (better the tomatoes better the sauce), salt and pepper, and herbs of your choice and simmer for about 15 mins (bring to boil first then lower heat) puree ...add meatballs....enjoy
Well I hope you have enjoyed my adventures in saucy balls and attacking popcorn
Happy noming
Adventure #1
Kettle Corn
Sweet and Salty and featured on Martha Stewart. Good Idea?? SURE!!! Here is the recipe:
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/2 cup confectioners' sugar
2 tablespoons granulated sugar
Coarse salt, to taste
Heat oil in a large pot over medium-high heat until hot but not smoking. Add popcorn kernels, and cover. When kernels begin to pop, lift cover carefully, and sprinkle with confectioners' sugar. Cook, shaking pot frequently, until the popping slows; sprinkle with granulated sugar. Continue to shake pot until popping has almost stopped (be careful not to burn). Sprinkle with salt.
Sound easy? Yeah.....LIES!!! First of all trying not to burn the popcorn is harder then it sounds. Also I think this sugar measurement is pretty generous. Next time I'll probably use only 3/4 a cup. But the one thing that really should be in the recipe is the high liklihood that the popcorn wants to escape like me from a Glee marathon and you will probably end up wearing the popcorn. Shit...went.....EVERYWHERE. I had popcorn in my salt bowl, on the oven, in the measuring cup I used to measure the popcorn (couldn't do that again if I tried).
All that said, it was pretty damn good.
Adventure #2
I also made Spagetti and Meatballs....Nom. And I mention this because trolling throug hte millions of meatball recipes online, I am forever frustrated by the overly complex meatball recipes out there. This is mostly aimed at those meatballs that use more then one kind of meat. This bothers me. Are they good that way? sure. Is that how Italians do it? Maybe, but who cares I'm F**ing Polish.
I think meatballs are at their finest when you just let them do what they do and be meatballs. No bells and whistles. Here is the recipe:
1/2lb chop meat (I use sirloin...no comments on fat content I'm getting there)
1 garlic clove, minced
1/4 onion chopped very finely (to ensure meatballs are juicy. This is my trick for juicy turkey meatballs too)
breadcrumbs (no exact measure, but basically until the meat is dry enough to make a meat ball with)
salt and pepper
1 egg
Parmesan cheese
combine (with hands....which I hate doing cause the meat is cold, but I suffer for my art. procedural note: don't do it with your rings on....I could tell you story's about cleaning rings when I worked at a jewelry store and the number of times it involved removing age old pieces of meat....eck)
Heat non-stick pan(med-med high), add 2 tablespoons olive oil. place meatballs (formed so that they are roughly the size of golf balls (maybe a little smaller) into the oil, brown, and rotate until all sides are browned (not burned....don't want them to taste or feel like little golf balls, just look like them) 7-8 mins. when done cook in sauce for like 10-15 mins on med low
Sauce is easy too: cook 1 clove garlic on med in Olive oil until fragrant (not brown) add 1-2 cans whole tomatoes (better the tomatoes better the sauce), salt and pepper, and herbs of your choice and simmer for about 15 mins (bring to boil first then lower heat) puree ...add meatballs....enjoy
Well I hope you have enjoyed my adventures in saucy balls and attacking popcorn
Happy noming
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