tag:blogger.com,1999:blog-8232455471239404942024-02-06T20:08:05.705-08:00Foodival - The Carnival of Cooking and BakingStephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.comBlogger156125tag:blogger.com,1999:blog-823245547123940494.post-24261954997567861432012-12-25T17:14:00.000-08:002012-12-26T09:28:16.707-08:00Christmas Breakfast; Baked French Toast with Boysenberry Sauce and Broiled Persimmons with Mascarpone<div class="separator" style="clear: both; text-align: center;">
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Christmas Breakfast isn't something I've made for awhile. Kind of like how I haven't updated in awhile. But I figured I should, since I made some pretty fancy things. Baked French Toast, Boysenberry Syrup, Broiled Persimmons with Mascarpone topping, and bacon. The bacon wasn't fancy, but it was delicious.</div>
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My little brothers tried everything and even enjoyed it, which is a feat if you knew Ricky, the eldest of the two (pictures Right). He hates vegetables, and things with strange flavours. He only got interested in the Persimmons at the very end of the meal, and I had to beg him to try it with mascarpone. </div>
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This was the first time I ever tried Persimmons myself. Recently, I hung out with a really cool person in Los Angeles who was eating one, I kept thinking it was a weird tomato. But he enlightened me (what a dope I am, especially for a food blogger). I didn't try it then, but I later saw this recipe on Martha Stewart for the Broiled Persimmons and I was like, alright. That's happening. So it did.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6O6_oqUgiWHcSbQz9BmTi5BJnHtxE91qLWj6UrSiJsm6iyAH4mxzJyPE1o55lMOhG70ZIllRSn7DZ2Kn3ZXI5bPazrOz0vdVuATHKpJwjRO6AgiTi6ZEvI2eAJ158i2qwmoG_UZ7BlU/s1600/ChristmasBreakfastFoodival2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6O6_oqUgiWHcSbQz9BmTi5BJnHtxE91qLWj6UrSiJsm6iyAH4mxzJyPE1o55lMOhG70ZIllRSn7DZ2Kn3ZXI5bPazrOz0vdVuATHKpJwjRO6AgiTi6ZEvI2eAJ158i2qwmoG_UZ7BlU/s320/ChristmasBreakfastFoodival2.jpg" width="320" /></a></div>
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I wanted something fairly easy to make in the morning, because I am also (currently) cooking Christmas dinner. Thus the baked french toast, which really was easy, even if I ended up spending a lot of time making syrup and mascarpone cheese toppings and persimmons. All of it was worth it, though, which usually ends up being the case.<br />
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Originally I also wanted to use Challah bread for the french toast, but as I came in basically on Christmas Eve, I didn't get to go to the store until then, and everything was sold out. So I made do with half a french baguette (the other half we ate the night before with a variety of cheeses and meats) and half of a loaf of sourdough. Both were good, but the french was better-- only, truly, because the sourdough came presliced and the slices weren't quite as thick as we would have liked. Who cares, french toast is still delicious.<br />
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I think that the boysenberry sauce really made it, though. And the persimmons. The persimmons were divine, with their variety of sweet-mouth-puckering flavour. The broiled honey created such a sweet glaze and the citrus dripped on top and whipped into the mascarpone all complemented each other. Arf, there's one left, I'll probably eat it cold for breakfast tomorrow.<br />
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Anyway, I'll post later my Christmas dinner (maybe tomorrow). It's pretty exciting, prime rib with thyme au jus. Potatoes au gratin. Roasted asparagus. Balsamic roasted carrots and onions. Yorkshire Pudding. Pecan pie. It seems so eclectic listed out! But I'm excited.<br />
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I've never made prime rib before. Eeeee, commence fingernail biting.<br />
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<span style="font-family: Times, Times New Roman, serif;"><b><u>Baked French Toast</u></b></span><br />
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<span style="font-family: Times, Times New Roman, serif;">8 large eggs</span><br />
<span style="font-family: Times, Times New Roman, serif;">3/4 cup milk</span><br />
<span style="font-family: Times, Times New Roman, serif;">3/4 cup heavy cream</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/2 cup sugar</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 teaspoon pure vanilla extract</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 teaspoon grand mariner</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/8 teaspoon salt</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/4 teaspoon cinnamon</span><br />
<span style="font-family: Times, Times New Roman, serif;">dash of nutmeg</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 loaf french baguette or sourdough bread</span><br />
<span style="font-family: Times, Times New Roman, serif;">4 tablespoons butter</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 bag frozen boysenberries</span><br />
<span style="font-family: Times, Times New Roman, serif;">1/4 cup sugar</span><br />
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Whisk together eggs, milk, heavy cream, sugar, vanilla, grand marnier, salt and spices. In a casserole dish (approximately 9x13) stack the sourdough, french, or combination bread. Pour the egg mixture over the slices. Allow to soak 30 minutes, turn over, and cover. Refrigerate until the liquid is absorbed (I did it overnight).<br />
>Oven at 350 Degrees.<br />
Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes. Set your oven to broil and briefly brown the tops of the toast.<br />
Meanwhile, in a small saucepan combine the bag frozen boysenberries (or your choice of berries) and sugar. Allow to simmer and mash with a wooden spoon for five to ten minutes, or until just slightly thickened.<br />
Remove the french toast from a baking sheet, serve with sauce, sugar, butter, or your choices of toppings!<br />
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<span style="font-family: Times, Times New Roman, serif;"><b><u>Broiled Persimmons with Mascarpone</u></b></span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><i>Recipe from <a href="http://www.marthastewart.com/336924/broiled-persimmons-with-mascarpone?center=0&gallery=275554&slide=262969">Martha Stewart</a></i></span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">3 ripe persimmons</span><br />
<span style="font-family: Times, Times New Roman, serif;">3 tablespoons honey</span><br />
<span style="font-family: Times, Times New Roman, serif;">2 tablespoons lime juice</span><br />
<span style="font-family: Times, Times New Roman, serif;">crystalized ginger and/or turbinado sugar</span><br />
<span style="font-family: Times, Times New Roman, serif;">7 oz mascarpone cheese</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 teaspoon vanilla extract</span><br />
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Heat broiler, with rack 6 inches from heat.<br />
Slice the persimmons in half crosswise. Place the halves cut side up in a baking dish and drizzle each half with honey. Broil until the tops are golden brown and caramelized, 6 to 8 minutes. Remove from oven; immediately drizzle 1 tablespoon lime juice over the top.<br />
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While persimmons are broiling, whisk together the mascarpone, vanilla, and remaining tablespoon lime juice in a medium bowl. Serve persimmons hot, each half topped with a dollop of mascarpone mixture and sprinkled with ginger or sugar, if desired. Or both, which is probably the right and best way to do it.Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com2tag:blogger.com,1999:blog-823245547123940494.post-8218137413185740882012-06-17T12:31:00.000-07:002012-06-17T12:32:08.863-07:00Champagne Supernova<div style="text-align: center;">
Did I ever show you guys these champagne cupcakes I made?</div>
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With Champagne Buttercream Frosting?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPaNYMNMUtySc-f9FpUO92ol88p8WUm7tLLGy0s-jGLSo4wbUe8ZeFClhqjgJmeBrbdltsvpOWiPQA0xgou3_VHoq6R0ip8ZTTldPXhsgLgIxeh03EZhbm51W2nMnnjdpv_uq2rKbA4I/s1600/IMG_0758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPaNYMNMUtySc-f9FpUO92ol88p8WUm7tLLGy0s-jGLSo4wbUe8ZeFClhqjgJmeBrbdltsvpOWiPQA0xgou3_VHoq6R0ip8ZTTldPXhsgLgIxeh03EZhbm51W2nMnnjdpv_uq2rKbA4I/s320/IMG_0758.JPG" width="320" /></a></div>
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They were good. A little dry. Someday I'll have the recipe for you guys. </div>
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Actually, I can't promise that.</div>
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This was for Valentine's day this last year. Can you believe that? I hardly can.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdERpdHM4Cbgz_kxBRh7XjCuP6crp4LBklT1eE87mp3GVGqLcCH9bqNIkuPaiP2Q0OSmNZI6mOHq9krebHsgevuZF-EaTZuViuCSwpEJTpc2M_SCAMUnAae00gHLAZQCldJfBHqfStbI/s1600/IMG_0754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdERpdHM4Cbgz_kxBRh7XjCuP6crp4LBklT1eE87mp3GVGqLcCH9bqNIkuPaiP2Q0OSmNZI6mOHq9krebHsgevuZF-EaTZuViuCSwpEJTpc2M_SCAMUnAae00gHLAZQCldJfBHqfStbI/s320/IMG_0754.jpg" width="239" /></a></div>
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Also look at my blue hair. It's actually faded a lot since this. </div>
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A friend of mine is getting married in August and she requested I have normal hair for the wedding. </div>
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I compromised on silver blonde. But I miss the blue already.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAw57vn9-7dLaWsT7SNupkDAdAexfSuOL1V_fUXtcQRW5Y_3GIgKeQdZcHjVww3eq4wolrpT-IQf43cJ6eGPeBn39WYcnivFA3nxHRT689KPyFnnIKf_EbkuoxqHZG1k-7XP0oILbMXM/s1600/IMG_1168.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAw57vn9-7dLaWsT7SNupkDAdAexfSuOL1V_fUXtcQRW5Y_3GIgKeQdZcHjVww3eq4wolrpT-IQf43cJ6eGPeBn39WYcnivFA3nxHRT689KPyFnnIKf_EbkuoxqHZG1k-7XP0oILbMXM/s320/IMG_1168.jpg" width="239" /></a></div>
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I decided to format this entire post centered. Isn't it weird?</div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com0tag:blogger.com,1999:blog-823245547123940494.post-12428324338592006282012-03-27T12:44:00.004-07:002012-03-27T15:56:23.600-07:00Avocaffles<div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEira2J0hEVaijYuJNDSgayHd-8IwWUkuHmca6JuyScricAslHTciUV6eH0Ln8cYo1ePnxkz7EdWGhvkYcnJQBmo0uOGQSxWyx2rgAV0ZaN-_cYtKPojoRKfb64tQ4Xhrn6E7zZa0SuubVY/s1600/photo-14.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVJvGnIVWUwCnuxCkRHRdv35yHv1TraA6rYUPDgCsUEAaHwy050D0jj3t0NzGXP38g3VA79D8cpIKgk2gV169rzph7HviHc-GccnDxjnWz3Fu4qyaGdLja82JgRE6SaGtr5GWjq1fTCY/s1600/photo-13.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVJvGnIVWUwCnuxCkRHRdv35yHv1TraA6rYUPDgCsUEAaHwy050D0jj3t0NzGXP38g3VA79D8cpIKgk2gV169rzph7HviHc-GccnDxjnWz3Fu4qyaGdLja82JgRE6SaGtr5GWjq1fTCY/s320/photo-13.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5724665474451767634" /></a>I will happily count this meal as a sweet one, though there were some savory aspects. Let's see if I can do this!! When I was given this giant bag of avocados by my pal Jack, I did some reasearch on all the ways I could use them. I came up with a recipe for Avocado and Buttermilk Waffles at Avocado.org, and was prepared to make it!<div><br /></div><div>After losing and then retrieving my waffle iron (which I was very happy about, Kyle had kindly been holding onto it for me) I made these this morning. They were a great way to start off a long day ending with a short journey. Plus, I'm excited to have avocado waffles in my freezer when I return. I will be eating all of them with a smile on my face!</div><div><br /></div><div>Of course, I had some problems.... I realized I was out of milk (I refuse to buy anything perishable before a trip, even if the trip is for three or four days. I can't handle the idea of it spoiling. I even unplugged my Playstation 3 and Wii and all my other electronics! I washed all my dishes and took out my trash! I know things are fine for three days without me, but I guess I am too prepared...) so I had to improvise. For an afternoon snack I was going to make myself some greek yogurt with honey and almonds... but into the waffles it went. It actually did really well; originally I was going to use milk soured up by some apple cider vinegar, but greek yogurt's already got the tart. The finished waffles were a little heavy, but also super light and creamy and rich. It really worked well.</div><div><br /></div><div>Give them a try! The avocado/orange combo is actually really, really tasty. I was surprised!</div><div>I even brought some to my friends at work and they said it was pretty terrific. It's nice to be cooking again. Should I make my little brothers and my parents some food when I get home?</div><div>Only if my brother Chris doesn't fatten me up instead...</div><div><br /></div><div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEira2J0hEVaijYuJNDSgayHd-8IwWUkuHmca6JuyScricAslHTciUV6eH0Ln8cYo1ePnxkz7EdWGhvkYcnJQBmo0uOGQSxWyx2rgAV0ZaN-_cYtKPojoRKfb64tQ4Xhrn6E7zZa0SuubVY/s320/photo-14.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5724665484558016530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 320px; " /></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div><u>Avocaffles</u></div><div><i><span class="Apple-style-span" style="font-size:85%;">Extremely adapted from <a href="http://www.avocado.org/recipes/view/31494/california-avocado-and-buttermilk-waffles">The California Avocado Commission</a></span></i></div><div><br /></div><div>2 large eggs, yolks and whites divided</div><div>2 tablespoons sugar</div><div>1/2 cup whole wheat flour</div><div>3/4 cup white flour</div><div>1 1/4 teaspoon baking powder</div><div>3/4 teaspoon salt</div><div>1 dash cinnamon</div><div>1/2 an Avocado</div><div>6 oz 0% Greek Yogurt</div><div>Approximately 1/4 cup water</div><div>1/4 teaspoon vanilla extract</div><div>Melted Butter</div><div><br /></div><div>1/2 an avocado</div><div>1/2 an orange, cut into 8 segments</div><div>Bacon!!!!!</div><div>Maple Syrup!!!!!!!</div><div><br /></div><div>Mix egg whites until foamy and gradually add sugar, mixing until the whites form stiff, glossy peaks. While the egg whites are beating, in a large bowl, mix together the flour, baking powder, salt, and cinnamon. </div><div><br /></div><div>In another bowl, mash the avocado. Add the egg yolks and stir. Whisk in the yogurt, water, and vanilla.</div><div><br /></div><div>Add the mashed avocado mixture to the dry mixture and stir until just incorporated. It will seem dry. Fold in the stiff egg whites. </div><div><br /></div><div>Brush the waffle iron with butter. Pour the batter into the waffle iron and make as you would normally make your waffles (I hope this isn't your first time).</div><div><br /></div><div>Serve with slices of avocado and orange, butter, and maple syrup!! </div><div><br /></div></div></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com0tag:blogger.com,1999:blog-823245547123940494.post-5037929434622537662012-03-27T00:30:00.004-07:002012-03-27T00:52:33.586-07:00Avocado Tuna Salad<div style="text-align: center;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yLKEKoI9xDqotfHTJEkrTZgxUXnWFgTFwDpOVQOIyXzByC7ZRiBDM0ROm8B9IgdTH1MusSoUoV8TsU2XjMzqZ2y6GWQKN4MCTjA8vWy1r67boaqPOyyk5Wrm4PwdZyR7H-PLV1mvWa8/s320/photo-7.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5724478972612347410" /></div><br /><div>I'm back again. This is becoming a trend. It's late and I'm watching Mad Men so I don't really want to make a big fuss about this post. Just like with dinner. I didn't want to make a big fuss with it. I wanted something healthy (ish), something light. So I reheated my rice from last night and made this light avocado tuna salad. The tomatoes were a random inspiration (was it random? I'm not sure) and I'm glad I had them. </div><div><br /></div><div>This recipe made plenty of salad. Two large servings for me. I put one in an avocado shell and wrapped it tightly with saran wrap and have it backed with one and a half tomatoes and some more rice for lunch tomorrow. Since I'm leaving to Colorado, I also put my yogurt, a banana, and some almonds in there.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6OjWXVuvP_NB3mVCwhTiz1cq_Y2s_fSAQThW9kQ0ErZR2V2l77wXG6NoCbReFi_fqFkTxLI3QOT87Md1OUP20XwbBnMSW8p5hL0hux1F6qT4cCxMSilJxQkAF6IqmG1VHUOk2WBAXuh8/s320/photo-8.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5724478986505830178" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color:#0000ee;"><br /></span></div><div>Tomorrow morning is my plan to make avocado waffles. So.... hopefully that'll finally be a nice post.</div><div><br /></div><div>Though I'm too tired to be very snarky tonight.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEJvxZ1dMM9rZNaUWgjff6RoIyU3VeOtLD2gM1S0htrV7w_ROjJ73v0HtgGF3uf7_8HarGmIqhKLbcAPKzF7sNpXLmsW6-ddmm54b3W0eeLBjxPvMl4ylTG995zUGon13CYGsp8l8FcU/s320/photo-9.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5724479002257531074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><br /></div><div><u>Avocado Tuna Salad</u></div><div><br /></div><div>1/2 Avocado</div><div>1 can tuna packed in water</div><div>1/4 a lemon juiced</div><div>1/4 cup finely chopped onion</div><div>1 tablespoon finely chopped roasted red pepper (the kind packed in water, I get TJ's)</div><div>1 medium/hard boiled egg</div><div>1/4-1/2 teaspoon <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysfoxpoint.html">Fox Point Seasoning</a></div><div>1 teaspoon extra virgin olive oil</div><div>pepper to taste</div><div><br /></div><div>Mash Avocado and lemon juice together. Combined rest of ingredients and mix well. Serve in shell of avocado, chilled, with a drizzle of olive oil with Braised Tomatoes and Rice.</div><div><br /></div><div><u>Braised Tomatoes</u></div><div><br /></div><div>2 small tomatoes, halved</div><div>Extra virgin olive oil</div><div>2 sprigs of rosemary</div><div>salt and pepper to taste</div><div><br /></div><div>Set oven to low or high broil (I used a combo of both). Slice tomatoes in half, hamburger style. In an oven safe dish, place tomato halves, seed side up. Drizzle with olive oil, break the rosemary sprigs in half and place on top of each, season with salt and pepper. Broil until warm and starting to brown a bit. </div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com0tag:blogger.com,1999:blog-823245547123940494.post-78595101686808420162012-03-25T21:09:00.007-07:002012-03-25T21:42:06.915-07:00Poached Tilapia With Things<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PLboOOovSy2Ug_-uaJkHqko_v9yM9tuAynljcac7-vgRuPgkap9Of2L3n6knj0G6ruaTzV1WAXrVOeknyOh5_GLhfZvj-xOdwvSF5t_vE1XupLLfnZBJXYO5jFiUopFx1MahLQtI5HQ/s1600/photo-4.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PLboOOovSy2Ug_-uaJkHqko_v9yM9tuAynljcac7-vgRuPgkap9Of2L3n6knj0G6ruaTzV1WAXrVOeknyOh5_GLhfZvj-xOdwvSF5t_vE1XupLLfnZBJXYO5jFiUopFx1MahLQtI5HQ/s320/photo-4.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5724059930290811058" /></a><br /><div style="text-align: center;">I know, I said I'd be sardonic if I posted savory recipes. I'll try. Three glasses of wine in, I find it hard to be sardonic, and easier to be jolly. But not sweet, never sweet.</div><div><br /></div><div>I made this delicious meal tonight off the top of my brain. Well, that may not be true. I technically have been concocting the recipe since yesterday, when I had the idea, carefully planning and then winging what I didn't know last minute. It turned out lovely.</div><div><br /></div><div>What's this meal, you ask? What are the things? Alright, fine. I'll tell you. Since you insist.</div><div><br /></div><div>This is tilapia. Tilapia poached in (get ready for this) butter, coconut oil, olive oil, mirin, lemon juice, orange juice, rosemary, salt, pepper, onion, garlic, and chives. It's served with a bed of rice, fragranced by lavender and chervil, mixed with peas and pearl onions. The side is braised heirloom carrots, their purple colour the only distinguishing factor from regular carrots. The sweet crunch is the same. On top is a mango-avocado salsa.</div><div><br /></div><div>It was, I kid you not, a pretty decent meal. </div><div><br /></div><div>I was having a hard time figuring out how sweet it might be, versus how salty. I have a tendency to undersalt fish because I think... well, it should be salty, right? Even if it's freshwater fish. This is a problem of mine. But I figured if I made the tilapia mild, buttery, rich, but not overpowering, the salsa on top would shine through. On top of the fragrant and flowery rice?</div><div><br /></div><div>Deep sigh. I'd eat that meal a hundred times.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6MwYWoMe5Jf7Sy5PZYQrEseHq5Ko6ee32wMjiEzFKNpNDV0IfOs-Cwh9MDDgrJgpSlvjzN4JedBhAXGXIFTW12QUnWZEKMN6y6XG-w8PWbQz0qtvUy_8B9A2Ljzw_EZPL7jo3i_AY3k/s320/photo-5.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5724059833265773394" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>My friend <a href="http://jackiecous.tumblr.com/">Jack</a> came over to help me make it. He provided the wine, the carrots, and the tilapia (and the coconut oil, which I won't lie, I'm also going to use for my blue hair and my wrinkles) and I provided the cooking. We've been watching Space Ghost and I convinced him to wash the dishes. He too thought this was an enjoyable meal (as he should, he gets to take it home as leftovers; I cannot. I have a flight to catch Tuesday and I'll never finish it with all that I have to do and all the avocados left in my fridge to eat).</div><div><br /></div><div>Anyway, jeez, you guys don't want to read all this stuff. It was really good, please make this. It's so good and it'll probably do something healthy for you. Coconut oil and olive oil are good for you. So is citrus. Butter who knows.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8pATTkiC3A28Sk5qyPQNsQRWFtjIZS-tsfQ2_xwPnPhWzo6LCK-ZhuR9Gd5i8bve8WdNrvkvmYmbH1aaftmujYn3xry7OdvzkJLm26hkCE5hMlNsjFENzfAP__848-SwdZgKAiDpMZE/s320/photo-6.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5724059828549826770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><div><u>Poached Tilapia with Lavender Scented Rice and Heirloom Carrots</u></div><div><br /></div><div><u>Poached Tilapia</u></div><div><br /></div><div>3 fillets tilapia</div><div>1 orange, halved</div><div>1 lemon, 1 half sliced into thirds.</div><div>3 garlic cloves, skinned</div><div>1/3 onion, sliced</div><div>1 1/2 tablespoon coconut oil, divided into thirds</div><div>3 tablespoons butter, divided into thirds</div><div>3/4 cup Mirin, divided into thirds</div><div>3 Sprigs Rosemary</div><div>9 or so sprigs of chives, divided into thirds</div><div>Extra Virgin Olive Oil</div><div>Salt and Pepper to taste</div><div>Heavy Duty Tin Foil</div><div><br /></div><div>Preheat oven to 450 degrees Fahrenheit.</div><div><br /></div><div>These directions are for each packet of tin foil. Separate each ingredient evenly into each packet. Layer first the onion pieces and garlic, then a section of butter. Then the tilapia. Then the coconut oil and the rest of the butter. Then the chives and rosemary. Coat with salt and pepper. Squeeze orange and lemon juice (from the halves) on the tilapia. Pour olive oil and mirin on top. Top with a lemon slice and fold up the aluminum packets into thirds with room on top for steaming. Make sure the ends are tightly wrapped and closed, like a little package.</div><div><br /></div><div>Cook for approximately 20 minutes or until fish is tender and flaky. Don't check these packets every two minutes if you get antsy; they're steaming and poaching in their. You'll let out that deliciousness and then you'll really be sorry.</div><div><br /></div><div>These are probably really poor instructions. If that's the case I'll fix them later.</div><div><br /></div><div><u>Lavender Scented Jasmine Rice</u></div><div><br /></div><div>1 cup Jasmine White Rice</div><div>1 1/2 cups water</div><div>1/2 cup peas and pearl onion frozen vegetable mixture (I know, I know...)</div><div>1/2 teaspoon dried lavender</div><div>1/4 teaspoon dried chervil</div><div>1 tablespoon butter</div><div>salt to taste</div><div><br /></div><div>Boil rice and water for twenty minutes or according to the package of your bag 'o rice. At the tail end of boiling, add in peas and onions, butter, lavender, chervil, and salt to taste. Serve!</div><div><br /></div><div><u>Mango Avocado Salsa</u></div><div><br /></div><div>1/2 cup mango, neatly chopped</div><div>1/4 onion, neatly chopped</div><div>1 avocado, cut into those neat cubes in their shell</div><div>1 jalapeno pepper (I actually used half of one red one and one green one), finely chopped</div><div>1 large clove of garlic, finely chopped</div><div>1/2 roma tomato, chopped</div><div>Leftover juice from the orange from the tilapia recipe.</div><div><br /></div><div>Mix together. Chill and serve atop tilapia or just eat it! Just eat it!!!</div><div><br /></div><div><br /></div><div><u>Roasted Heirloom Carrots</u></div><div><span class="Apple-style-span" style="font-size:85%;"><i>Recipe Provided by <a href="http://jackiecous.tumblr.com/">Jack Cusomano</a></i></span></div><div><br /></div><div>When Using Gigantic Heirloom Carrots, use 1 1/2 and chop. These are huge.</div><div>Extra Virgin Olive Oil</div><div>1/2 Tablespoon Herbs de Provence</div><div>2 Garlic Cloves, rough chopped.</div><div>Salt to Taste</div><div><br /></div><div>Heat oven to 400 Degrees Fahrenheit.</div><div>Place carrots and garlic in glass baking dish, coat generously in olive oil. Sprinkle with salt and Herbs de Provence. Roast for 30-35 minutes, until tender and starting to brown.</div><div>coat in olive oil, rough chopped garlic, salt and herbs de provence, roasted at 400 degrees for</div><div><br /></div><div><br /></div><div>I bet you can imagine how to serve this. Put some rice on the plate, put the carrots on a plate, unwrap the fish, put the fish on the plate. Drizzle with a bit of sauce. Top with salsa. Enjoy with some mascato. Or something else.</div><div style="color: rgb(0, 0, 238); "><br /></div></span></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com0tag:blogger.com,1999:blog-823245547123940494.post-11722766263955796622012-03-24T14:21:00.005-07:002012-03-24T14:36:38.154-07:00Be Fancy By Yourself Eggs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpGA_mumt4LuM9Acm1jnejTpWzs2ytzr3kp_KXjd2o_sgWn_saEd6nzkvntMLhQyTQPVI8Eu-EeDWY-WXhkFwa6o5zL8rotHO_VygcXsK9sykcY03axsTgIDnV8E0TKsjhoUsGaeK1uOI/s1600/BeFancyByYourselfEggs.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpGA_mumt4LuM9Acm1jnejTpWzs2ytzr3kp_KXjd2o_sgWn_saEd6nzkvntMLhQyTQPVI8Eu-EeDWY-WXhkFwa6o5zL8rotHO_VygcXsK9sykcY03axsTgIDnV8E0TKsjhoUsGaeK1uOI/s320/BeFancyByYourselfEggs.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5723577432082707650" /></a><br /><div><br /></div><div>Hey Blog.</div><div>I bet you didn't see this coming. An Update, By Moi? </div><div><br /></div><div>You've been with me through a lot, blog. Break ups, make ups, lost love, more love, Genuine Insanity, unemployment, success. Let's not talk about those things. Let's talk about waking up Saturday morning (afternoon) and making yourself some eggs.</div><div><br /></div><div>Not you and someone else. These are for you. Just for you. Treat yourself nice. Make yourself something fancy. For me, my normal breakfast is cereal. Sometimes it's cheese and bread. Often it's egg sandwiches.</div><div><br /></div><div>This is a nice breakfast. Just make it, eat it, drink a cup of coffee because it's the only thing fueling you anymore. Heaven know's life isn't going to get you running, but this bitter brown concoction will.</div><div><br /></div><div>I find it funny that my iphone takes better pictures than my camera ever did, and with instagram I have to do two seconds of editing and not all the work I put into photoshop. The photos might downgrade from what they once were, but if I use my iphone, maybe you guys will get more food. Maybe less sarcastic and bitter paragraphs to go with it. </div><div><br /></div><div>How about this, I'll write with realistic bitterness if it's a savory dish, but unbridled happiness if it's a sweet one? I promise you a sweet one next.</div><div><br /></div><div><u>Be Fancy By Yourself Eggs</u></div><div><br /></div><div>1 slice of bacon (as long as it's butcher's cut, if you use regular bacon maybe you want more.)</div><div>2 eggs</div><div>2 teaspoons cream (or milk) - I secretly just splash this and the water in.</div><div>2 teaspoons water</div><div>four dashes hot sauce</div><div>1/4 cup chopped onion</div><div>1 tablespoon snipped chives</div><div>1/2 teaspoon chopped fresh rosemary</div><div>red pepper flakes</div><div>salt and pepper to taste</div><div>3 spears asparagus, cooked however you want to cook your asparagus</div><div>Extra Sharp Cheddar and Swiss Cheese, I use approximately a half sandwich slice each.</div><div>1/2 an Avocado, sliced the usual way</div><div>2 slices of bread</div><div><br /></div><div>Fry the bacon up in a pan until brown and bacony. Soak up the grease with a papertowel and toss it out, because you don't want all that in your digestive system.</div><div>In the pan that the bacon had been frying in, toss in the onions and asparagus. Heat and cook in what's left of the bacon grease, which for me is usually not a lot.</div><div>Mix together the eggs, cream, water, rosemary, chives, salt, pepper, red pepper flakes and hot sauce. </div><div>Pour over the vegetables and scramble, I try to do it at a low heat with minimal disruption because I want big fluffy egg pieces.</div><div>Remove from heat once cooked thoroughly. Cover with slices of cheddar and swiss, tear the bacon into chunks and layer over the cheese, then top with the avocado slices. Sprinkle leftover chives on top with a little salt and pepper.</div><div><br /></div><div>I'll assume you know how to make toast.</div><div><br /></div><div>Serve yourself. Don't forget the coffee.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com0tag:blogger.com,1999:blog-823245547123940494.post-81590147964896144972011-10-18T09:59:00.000-07:002011-10-18T12:02:14.915-07:00Blueberry Boy Bait!<div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SkAA2iofy5DL8TNycAyeZO97D5yCVXj1to5lFpq-X-xqtxDAaMrSqVXOPw9GNGWTvhCyteH0Uo4lo6CuQbLfBo-xWK2hzReSKw9Njf4qoWJs2Qp2kpq-3AEOK3V5KYC8SSx7WD8e95o/s1600/blueberryboybait2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SkAA2iofy5DL8TNycAyeZO97D5yCVXj1to5lFpq-X-xqtxDAaMrSqVXOPw9GNGWTvhCyteH0Uo4lo6CuQbLfBo-xWK2hzReSKw9Njf4qoWJs2Qp2kpq-3AEOK3V5KYC8SSx7WD8e95o/s320/blueberryboybait2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5664880085692803074" /></a>Oh. Hey guys. Hey there. I didn't see you there. <div>Actually, I did.</div><div><br /></div><div>That might be creepier, huh?</div><div>This is a delicious recipe I made and am actually posting. I'm munching on it now, while at work. I took the photos with my iphone, can you believe that? These are slightly more grainy than the pictures taken with my regular camera. Slightly. And it's a nice 10 megapixel olympic something or another. Sometimes I really wish I had a nice camera. My boyfriend's roommate's girlfriend (of <a href="http://www.cakeandheels.com/">Cake & Heels</a>) has a very nice camera and a light set she takes photos of her food with. I am not nearly this cool. I sit in my dim office and take photos with an iphone 4 after making cake in an ancient square silver coloured metal pan that one of my college friend's mother's gave me as a family heirloom. I feel like she maybe wanted me to marry her son, which is a whole other story full of sighs.</div><div><br /></div><div>This cake, however, is full of blueberries. Which only causes one named Kyle to sigh. It's got a lovely, thick buttermilk batter. That is also full of butter. It's got tangy blueberries ripe for the tasting. It's quite delicious, though honestly if I were to make it again I would tweak the recipe of the batter. I made it straight from <a href="http://smittenkitchen.com/">Smitten Kitchen's</a> recipe, which is straight from someone elses recipe (replacing milk with buttermilk), and it's mighty fine. But to my tastebuds, I think there is something too hearty for me in this here batter. It's got a country morning kind of feel. I think I either want it sweater or saltier. I think I technically want it with cornmeal. It reminds me of johnny cakes with blueberries.</div><div><br /></div><div>That said, I still highly recommend it. The recipe is, as always, posted below. I made this in a night at 5 AM after putting together Ikea furniture. I now have three cat litter boxes (this relates to the Ikea furniture). One in my closet, that's huge, that my big fat dumb cat Tseng can use because he's a big fatty. There are two others-- one is in Ikea's "Billy" furniture, tucked into the living room portion of my studio. The other is in another ikea piece and is tiny and is tucked into the dining room portion of my studio. All of this is to prevent Big Fat Tseng from peeing and pooping on my couches. Gross, you guys don't want to come over to my place do you? You can imagine that if you have a cat who seems to want nothing more than to ruin your nice couches in a studio apartment, coming home isn't always a joyride.</div><div><br /></div><div>But I was putting together furniture, and I said to myself, I said... I'm going to watch Marie Antoinette (a movie I shamelessly love) and clean and make this blueberry cake in honour of Kyle's visiting Canadian friend. Done and done. One hour later I was in bed dreaming of having it for breakfast. I must say, I don't think I baited any boys with this one, but I definitely one some brownie points (harhar, food jokes).</div><div><br /></div><div>Oh yeah. There's a story attached to this recipe that is far more interesting than my droll ramblings. </div><div><br /></div><div>So, the year was 1954. There was a really charming 15-year-old girl that stole the show in the Junior Division of an early Pillsbury Bake-Off with a variation of this recipe. She claimed the name came from the effect it had on boys. Despite the effect she (or her cake?) had on boys, she only won second prize, but the magazine Cook's Country dusted this recipe off from the Pillsbury Bake-Off Desser Cookbook and tweaked it to our modern age. Gone was the butter, added were more blueberries, and more sugars. This story was shamelessly ganked from Smitten Kitchen. </div><div>I bought my blueberries from Trader Joe's and the boy who checked me out was very curious about what I was making. When I told him it was Blueberry Boy Bait, he seemed more interested than before, and asked me if I was baiting for any boys. I scurried out of there in shame.</div><div><span class="Apple-style-span" style="color: rgb(34, 34, 34); letter-spacing: 1px; line-height: 14px; font-family:Tahoma, Arial, Verdana, sans-serif;font-size:11px;"><p><br /></p></span></div><div><br /></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjvPPXMUmWjpSrS9EubpcvzX5QKhNPfXBYlTVDE6QJaHjAHZIpVDpeM5ToeH2-rMHJoIYFf2frRwYeccohg2rWT9RvugXnojX4R6niCSelZsm0bU811kXvimqYB8j9w20aZ6hmMxvSxQ/s1600/blueberryboybait1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 288px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjvPPXMUmWjpSrS9EubpcvzX5QKhNPfXBYlTVDE6QJaHjAHZIpVDpeM5ToeH2-rMHJoIYFf2frRwYeccohg2rWT9RvugXnojX4R6niCSelZsm0bU811kXvimqYB8j9w20aZ6hmMxvSxQ/s320/blueberryboybait1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5664880081891954114" /></a><br /></div><div><u>Blueberry Boy Bait</u></div><div><i><span class="Apple-style-span" style="font-size:85%;">Adapted from <a href="http://smittenkitchen.com/2009/07/blueberry-boy-bait/">Smitten Kitchen</a> and adapted from <a href="http://www.cookscountry.com/recipes/detail/7709">Cook's Country</a>, adapted from somewhere else.</span></i></div><div><br /></div><div>1 1/2 cups all-purpose flower, plus 1 teaspoon for blueberries</div><div>1 tablespoon baking powder</div><div>1 teaspoon salt</div><div>1/2 cup whole-wheat flour.</div><div>2 sticks unsalted butter, softened </div><div>3/4 cup packed light brown sugar</div><div>1/2 cup granulated sugar</div><div>3 large eggs</div><div>1 cup buttermilk</div><div>3/4 cup blueberries, fresh.</div><div><br /></div><div>For the Topping:</div><div>1/2 cup blueberries, fresh.</div><div>3/8 cups granulated sugar</div><div>1/2 teaspoon ground cinnamon</div><div><br /></div><div>Preheat Oven to 350 Degrees Fahrenheit. Grease a baking pan. Mine is small. It overflowed. I suggest a larger one (the recipe before mine calls for a 13x9" baking pan).</div><div><br /></div><div>Whisk together the flours (sans 1 teaspoon), baking powder, and salt in a medium bowl. With an electric mixer, beat the butter and sugars together until fluffy. Add the eggs, one at a time, beating them until just incorporated and scraping down the bowl with a rubber spatula. Reduce the speed and beat in one third of the flour mixture until incorporated. Beat in half the buttermilk, and once mixed in repeat with half the flour, the rest of the buttermilk, then the rest of the flour. Toss the blueberries with the remaining flour and gently fold them into the batter. Spread the batter in your prepared pan. </div><div>Now, this is where I deviated.</div><div>For the topping:</div><div>Sprinkle 2/8 of the sugar over the battle, also with cinnamon (I honestly just shook mine on top because I have a love affair with cinnamon). Now, toss the blueberries with the remaining sugar and cinnamon and sprinkle over the top of the batter. For some reason, these still all sunk to the bottom for me. Curse you blueberries!</div><div>Bake for 50 minutes, or until a toothpick inserted comes out clean. Cool for at least 20 minutes. </div><div><br /></div><div><br /></div><div><br /></div><div>PS. I've secretly been liking recipe calculators lately. So I calculated, and this recipe contains the following nutritional information for 16 servings (which is what I made):</div><div>253 Calories, 12.8 Grams fat. 3.6 grams protein. 1.1 grams fiber. </div><div><br /></div><div>Now you know!</div><div><br /></div><div><br /></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com0tag:blogger.com,1999:blog-823245547123940494.post-35324718647143423412011-09-14T13:19:00.001-07:002011-09-14T13:23:48.958-07:00I understand I haven't posted in a long time.<div><br /></div><div>My posts steadily declined after the break up with Jeff, and even more after the break up with Brian. Actually, they more or less stopped.</div><div>I have a backsection of just... tons of stupid photos of stupid food I made that I doubt I'll ever post about. Because I don't even remember how I made half of those things. I moved. I got a new boyfriend. I got diagnosed with PTSD, GAD, and Panic Disorder. It's just been too much.</div><div><br /></div><div>But, on the bright side, yours truly is a full time working animator now. I'm working currently on a show called China, IL, and one of my most recent projects was The Venture Bros.</div><div>I actually made some brownies for that screening, but I just gobbled them with everyone else and didn't photograph them.</div><div><br /></div><div>But I keep thinking I want to get back into it. The biggest problem is finding inspiration. I get envious of some of my friends who can just continue coming up with good ideas. But I just don't have a lot of passion for cooking anymore. Or food. Maybe I do. It's just hard to get the time and feel strongly about it.</div><div><br /></div><div>But I want to make the oath to start working on this again. There's so much I want to do, I really need to refocus and get myself in gear.</div><div><br /></div><div>Thank you if any of you still ever read my dumb posts about my dumb delicious food. Please cheer me on in trying to get myself back into gear and living life again. It's been a continuous struggle and I thank everyone for the support.</div><div><br /></div><div>Here's a picture of an egg sandwich.</div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1DEdUjzteEAAd-EPNHfxwB8lze9FF63fO74rO28W7ccb3Zm62g5P25zyyKoC-I-yaM8MJm9TlEOTzUBapqHxC74eeWloAT-HOMXlQfoAQsc7QESOpI8UkGhyphenhyphenwMP-g0sI1jeYzLbEN9ao/s400/eggsandwich3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575118749745664930" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 335px; height: 227px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com4tag:blogger.com,1999:blog-823245547123940494.post-45598025065782981162011-02-19T14:08:00.000-08:002011-02-19T14:09:33.268-08:00Chicken Breast over Pesto Cream Pasta<span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWa85x-T7b7951LA0MM8LN8d1M5JgUkPrlocBohIGVZ0uJfsMmWH_xiaBLEew8Gpu-eSm1GWXazfsP42wQ5V94r6IxnZvpYzjucjxS_WGn-JZfbEuss5RSo6mt1Jz_ua0STauu4F6ScHo/s400/pestocreampasta1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575096950144533586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 335px; height: 227px; " /></span><div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><br /></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qCIA6POdzS1BQx-hmmTdg6u59YVshe5tE-2uIufZ88r94Ysl7b7f4y5pUV2eU5nO5Z2MdeOzSqx9PX8XZXa_w5FA2JG9rVEthlKb4Kh2pCNIOGArYx9Y2IzcZi3drKXQwUy6OCa87mc/s1600/pestocreampasta5"></a>Let me just say for the record that I love basil. I love it. It is my favourite herb, by far. I could eat it in so many things and be happy. I love basil in chocolate. I love basil in sauces. I love basil with tomatoes. I just love it.</div><div><br /></div><div>So it is needless to say that I also, in turn, love pesto. It took me a long time to realize I loved pesto as much as I do. I never ate it through middle or high school (eyuck, green stuff!). I don't even think I had it throughout most of college. Then it was all about tomato sauces. I didn't even like cream sauces that much. So when I finally owned up and just HAD pesto I was blown away.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywDivCLqK_pC7wHbEGgB9qzt4r48UZWaW3E1tltzwRTWsRXZ8Yab6QFtsGPLfIY9A99NFdIf8FPCydCssw32C5J2M5WoY08A8Gbs6o_Xs8fY1tAw5rorEGMUvBlldZjOAvInzaSwRe2I/s1600/pestocreampasta4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywDivCLqK_pC7wHbEGgB9qzt4r48UZWaW3E1tltzwRTWsRXZ8Yab6QFtsGPLfIY9A99NFdIf8FPCydCssw32C5J2M5WoY08A8Gbs6o_Xs8fY1tAw5rorEGMUvBlldZjOAvInzaSwRe2I/s400/pestocreampasta4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575096958048560354" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qCIA6POdzS1BQx-hmmTdg6u59YVshe5tE-2uIufZ88r94Ysl7b7f4y5pUV2eU5nO5Z2MdeOzSqx9PX8XZXa_w5FA2JG9rVEthlKb4Kh2pCNIOGArYx9Y2IzcZi3drKXQwUy6OCa87mc/s1600/pestocreampasta5"></a></div><div>Pesto is something, I feel, that may be hard to make right. Sometimes I get it at restaurants and it's too oily, or way too salty. I like it when it's... you know, just the right amount of basil punch. Thick and rich. I like it to be salty with the taste of parmesan, not salt. I want it to take fresh and rich. I never buy it from a tub (again, yuck!). </div><div><br /></div><div>But I love it, still, all the same. Spread on my sandwiches, put in my pasta, topping my risotto. So I had to try my hand at some pesto cream sauce (I know, it took me way too long rambling about how much I love pesto and basil to get to this part). This was a recipe I seriously made from scratch, just fooling around in my kitchen. It's also I made a long time ago (surprise, surprise!). That said, I remember eating this and just being so happy with it. I remember how warm and rich it was. I remember adding more basil leaves because I couldn't get enough. It made me a very pleased Stephanie, and so... I probably will have to make it again. If and when I do, I will likely revise this recipe for better deliciousness.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qCIA6POdzS1BQx-hmmTdg6u59YVshe5tE-2uIufZ88r94Ysl7b7f4y5pUV2eU5nO5Z2MdeOzSqx9PX8XZXa_w5FA2JG9rVEthlKb4Kh2pCNIOGArYx9Y2IzcZi3drKXQwUy6OCa87mc/s1600/pestocreampasta5"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qCIA6POdzS1BQx-hmmTdg6u59YVshe5tE-2uIufZ88r94Ysl7b7f4y5pUV2eU5nO5Z2MdeOzSqx9PX8XZXa_w5FA2JG9rVEthlKb4Kh2pCNIOGArYx9Y2IzcZi3drKXQwUy6OCa87mc/s400/pestocreampasta5" border="0" alt="" id="BLOGGER_PHOTO_ID_5575096963767716354" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 271px; " /></a>(I enjoy my basil pesto pasta with a bottle of blackberry beer. Note, this was NOT a good combination).</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 335px; height: 227px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwVnZ2E2cfF_D45oAMutrTcCoEc5rsebb72l1UlCdBtNI4B-B2jGRb_mhHSPVefKnGp1Ohy-jTbjQ2KSkuBaAASn3JG_G2JnQDA1zDl2GdMI_giFVblLwG27Meq3pqQZI9p24foJcY52g/s400/pestocreampasta2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575096955490940354" />The chicken, too, was a welcome addition. I try to make sure all my flavours will go together well when I make it.... so I seasoned this with some poultry seasoning, rosemary, and some extra dried basil as well. I also spiced it up with a little cayenne pepper. Then it was grilled on my Wolfgang Puck grill while I made the sauce. I didn't want the chicken to have too much flavour so that it would overpower the pesto, but I also didn't want it to sit alone and not have anything at all going for it. So that was a triumph!</div><div><br /></div><div>Mmm, pesto. This makes me so happy.</div><div><br /></div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAjlUXTsRIMyOhGSkGsct7PfaVI4VnkZnn2Lkms5kYB0XI24JhzT7VXimmj5Lxvoua-2zCnrvOlPs70jWeumO2NXFlPSv8j6sabfwgDMxtqxfv37xgE-6NLt1UCaGIEQWyCfSTeBUuQI/s400/pestocreampasta3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5575096956845643730" /></div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><u>Chicken Breast over Pesto Cream Pasta</u></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 chicken breasts</div><div style="text-align: left;">1 teaspoon extra virgin olive oil</div><div style="text-align: left;">2 teaspoons crushed rosemary</div><div style="text-align: left;">1 teaspoon garlic powder</div><div style="text-align: left;">1 teaspoon poultry seasoning </div><div style="text-align: left;">1/8 tsp cayenne pepper</div><div style="text-align: left;">salt and pepper to taste</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 cup basil</div><div style="text-align: left;">1/4 cup olive oil</div><div style="text-align: left;">1/4-1/2 cup parmesan cheese</div><div style="text-align: left;">1/8 cup pine nuts</div><div style="text-align: left;">1 clove garlic</div><div style="text-align: left;">1/8 cup cream</div><div style="text-align: left;">salt and pepper to taste</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1/2 box of pasta, boiled el dente (I use fancy multigrain protein plus style pasta, personally)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Boil Pasta in salted water as per directions~</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Rub each side of each chicken breast with 1/2 to 1 teaspoon olive oil. Follow with evenly divided portions of seasonings for each chicken breast. Rub it in. </div><div style="text-align: left;">Grill over medium-high heat until cooked throughout. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Meanwhile, blend together the garlic, pine nuts, and basil. Once thoroughly blended, slowly pour in extra virgin olive oil. Take pesto and transfer to a saucepan, add in parmesan cheese and cream and heat over low to medium-low heat. Continuously stir until well mixed and thick. Add salt and pepper to taste.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Drain pasta and stir in a little olive oil so it doesn't stick. Serve topped with chicken breast and pesto cream sauce, garnish with basil, some pine nuts, and maybe even a little extra parmesan cheese.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">So good~!</div><div style="text-align: left;"><br /></div></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com1tag:blogger.com,1999:blog-823245547123940494.post-64516994745434394722011-02-07T13:09:00.000-08:002011-02-07T13:09:30.376-08:00Mary's Pasta Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vvCo-4OKqtnJDT5rJLOBR3PvIRc28ZTJur5-x-Xku0hsPHpeSdr8VgMDmn1QKwnnv0292XQX4jsXDz0cXfNeVQeBby2XiHBLaYSPvB-uQHpajhHL0XB1Khj15Tfa51Asx529sP3EcrM/s1600/brianpastasalad3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3vvCo-4OKqtnJDT5rJLOBR3PvIRc28ZTJur5-x-Xku0hsPHpeSdr8VgMDmn1QKwnnv0292XQX4jsXDz0cXfNeVQeBby2XiHBLaYSPvB-uQHpajhHL0XB1Khj15Tfa51Asx529sP3EcrM/s320/brianpastasalad3.jpg" alt="" id="BLOGGER_PHOTO_ID_5457545913998176482" border="0" /></a>Oh boy, is this an old post!! This was a pasta salad that Brian had made, about a year ago-- it took me that long to get the recipe from him! I'm glad I did, because now I can carry on the recipe myself. It was sent to him by his mom, Mary, whom I adore-- I am so glad that she was willing to pass on some of her recipes so I can share them with everyone! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMwQyUrUD8DsTNWoHnbMnF1RnhjbFetKQYJwlwX_3S3W34GSM19esY_R8gW67uZbvcXxBb-UnVi4BBTx3QDXjTA-w0yuBB1zZwHSl3M6yoHDtgjXE4HilUZoaAN-kX4wdqHlxu63qFFA/s1600/brianpastasalad2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpMwQyUrUD8DsTNWoHnbMnF1RnhjbFetKQYJwlwX_3S3W34GSM19esY_R8gW67uZbvcXxBb-UnVi4BBTx3QDXjTA-w0yuBB1zZwHSl3M6yoHDtgjXE4HilUZoaAN-kX4wdqHlxu63qFFA/s320/brianpastasalad2.jpg" alt="" id="BLOGGER_PHOTO_ID_5457545908325838354" border="0" /></a>The trick with this pasta salad is that the dressing is a little vinegary-- which I thought would be weird at first, but honestly turned out to be quite delicious (I'm so lucky to have been able to try it!!). It melds really well with the broccoli, carrots, olives.... I especially loved the olives, tomatoes, and cubes of cheese. The chicken that Brian had used was a precooked lemon chicken breast, I believe, and the lemon to the chicken provided a really nice combination of flavours.<br /><br />This recipe makes a huuuge portion, we ate it for like a week! So next time I make it I know that I'll be able to eat it for basically forever. It seems like such a great dish to take to a family potluck or picnic or something-- and I can't wait to make it again. Now all I need is to get their grasshopper pie recipe. :)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmVHNNWOb-7xT0VwbVHpxUPDcvS47_8Ssf6xMpbkVnaYlBda_u7Dc6e2JQC3ihip75WcLjGzb0OzsfKUTWeKyJDMtg8c0sNIBAZRYzCYIlHPkC-eCT2t4x8vO4s62jbN3Xhe_52ieu6o/s1600/brianpastasalad1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmVHNNWOb-7xT0VwbVHpxUPDcvS47_8Ssf6xMpbkVnaYlBda_u7Dc6e2JQC3ihip75WcLjGzb0OzsfKUTWeKyJDMtg8c0sNIBAZRYzCYIlHPkC-eCT2t4x8vO4s62jbN3Xhe_52ieu6o/s320/brianpastasalad1.jpg" alt="" id="BLOGGER_PHOTO_ID_5457545897458476994" border="0" /></a><u>Mary's Pasta Salad</u><br />Recipe by Mary Retchless<br /><br />Dressing<br /><br />1/3 Cup Olive Oil<br />½ Cup White Wine Vinegar (or up to 2/3 Cup if you like a stronger vinegar taste)<br />1 Tbs. Dijon Mustard<br />1 tsp. Sea Salt<br />1 tsp. Fresh Ground Black Pepper<br />1 Cloves Garlic minced or crushed<br />2 tsp. Basil Leaves<br /><br />Combine all and whisk together<br /><br />Salad<br /><br />2 Cups Broccoli Flowerets (boil in water 2 minutes, remove and rinse under cold water)<br />1 Cup Chopped Carrots (boil in water 2 minutes, remove and rinse under cold water)<br />½ Red Bell Pepper, sliced thin into 1” long strips<br />4 Scallions chopped with green ends included<br />2 Cups Cherry Tomatoes<br />¼ Cup Cilantro chopped<br />1 Cup sliced black olives<br />1 Cup Monterey Jack Cheese, cubed<br />Grilled Chicken Breast, cut into small bite-sized pieces<br />1 16oz pkg. of Tri-Color or Whole Wheat Rotini Pasta, cooked el dente and rinsed with cold water.<br /><br />Combine all the above ingredients. Pour in dressing. Toss thoroughly. Add salt and pepper to taste.Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com0tag:blogger.com,1999:blog-823245547123940494.post-48812735470626124292011-01-23T19:12:00.000-08:002011-01-23T19:15:06.851-08:00Lamb with Basil-Mint Pesto, Mushroom Rice Pilaf, and Green Beans<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKcq4a-VNA5dZ75qN3pdckPJTf6B9yWkv6jAdU9S1GJUOodxE3-TGpegurav-M06VHdTcHckOGYRDp5HZczSXCTYY1xlcG2wiDsMYnekwOghd7jmSAxcKQiBKZz4HLEqcgIw3bJ0bzJ0/s1600/lambmintpesto3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvKcq4a-VNA5dZ75qN3pdckPJTf6B9yWkv6jAdU9S1GJUOodxE3-TGpegurav-M06VHdTcHckOGYRDp5HZczSXCTYY1xlcG2wiDsMYnekwOghd7jmSAxcKQiBKZz4HLEqcgIw3bJ0bzJ0/s400/lambmintpesto3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5525854570237224834" /></a><span class="Apple-style-span" style="font-size:medium;">Alright, so... once again, I made this forever ago. I actually (overall) remember this dish though. I don't remember why I made it, I don't remember what occasion... but I do remember that I really liked the mint-basil pesto. I really liked the idea of the pesto with the savory lamb. I mean, mint with lamb is pretty typical, but the salty mix of parmesan (for the pesto), the roasted rich flavor of walnuts (used instead of pine nuts), and the addition of basil... related to mint. I dunno, but it was a good decision. </span><div><span class="Apple-style-span" style="font-size:medium;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-TkLYGTYYw3woV4v-l3M7dcjW_LkPjR9sx_a4PNGNDQ6GJayhE9bLYFFsTJD8rCu8dYA3nvPNDk6QOrROcw__bbcaiYxz5lR92dwRY-aBSuwxoO_dkkQL4rYtgaGNuYCnx-xcXbEE5xU/s1600/lambmintpesto2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-TkLYGTYYw3woV4v-l3M7dcjW_LkPjR9sx_a4PNGNDQ6GJayhE9bLYFFsTJD8rCu8dYA3nvPNDk6QOrROcw__bbcaiYxz5lR92dwRY-aBSuwxoO_dkkQL4rYtgaGNuYCnx-xcXbEE5xU/s400/lambmintpesto2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5525854564602814658" /></a><span class="Apple-style-span" style="font-size:medium;">I served it with green beans and a rich and flavorful mushroom and wild rice pilaf. I was trying to get some healthier options in my diet at the time, so I used brown rice with the wild rice. The mushrooms were a pleasing addition, especially with the rich earthiness of the lamb and mushrooms. I think I should make this again-- I can give everyone a better opinion then.</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VdBHq5N1wfQWOlCFybGMZhnK9iWDHOttC9C3MlWUrEv0PdUBNIA9sea51q7UlysCfeqUtJKbjiTVggN4zMsSBx4SqYig3SfxGqBa47lR0bwfGzwxr1R2G77MCSaros3OQXpi1Njeetk/s1600/lambmintpesto1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4VdBHq5N1wfQWOlCFybGMZhnK9iWDHOttC9C3MlWUrEv0PdUBNIA9sea51q7UlysCfeqUtJKbjiTVggN4zMsSBx4SqYig3SfxGqBa47lR0bwfGzwxr1R2G77MCSaros3OQXpi1Njeetk/s400/lambmintpesto1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5525854561850704530" /></a><span class="Apple-style-span" style=" color: rgb(61, 61, 61); line-height: 16px; font-family:arial, helvetica, clean, sans-serif;font-size:13px;"><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 7px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; color: rgb(61, 61, 61); font-family:'trebuchet ms', sans-serif;"><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="font-weight: normal; line-height: normal; font-size:medium;"><br /></span></span></h2><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 7px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; color: rgb(61, 61, 61); font-family:'trebuchet ms', sans-serif;"><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="font-weight: normal; line-height: normal; font-size:medium;"><u>Lamb with Basil-Mint Pesto</u></span></span></h2><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="font-weight: normal; line-height: normal; font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="font-weight: normal; line-height: normal; font-size:medium;">3/4 cup lightly packed fresh mint leaves</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="font-weight: normal; line-height: normal; font-size:medium;">1/3 cup lightly packed fresh basil leaves</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="font-weight: normal; line-height: normal; font-size:medium;">1/4 cup walnuts, toasted</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="font-weight: normal; line-height: normal; font-size:medium;">1 tablespoons freshly grated parmesan</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="font-weight: normal; line-height: normal; font-size:medium;">1 tablespoon lemon juice</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="font-weight: normal; line-height: normal; font-size:medium;">1 garlic cloves</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="font-weight: normal; line-height: normal; font-size:medium;">1/4 teaspoon salt, plus more for seasoning</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;">1/4 teaspoon freshly ground black pepper, plus more for seasoning</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;">1/6 cup extra virgin olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;">Blend the mint, basil, nuts, cheese, lemon juice, garlic, salt, and pepper in a food processor (or blender, as I used) until all of it is finely chopped and mixed together. With the machine running, gradually blend in the olive oil until the mixture is smooth and creamy.</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;">1 1/2 pounds lamb (chop, leg, rib, whatever you choose)</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;">1 teaspoon ground thyme</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;">1 tablespoon etra virgin olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;">salt and pepper</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;">Preheat the oven to 400 degrees Fahrenheit.</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;">Generously sprinkle the lamb with salt and pepper and thyme. I tend to rub it into the meat. Heat the remaining 2 tablespoons of oil in a grill pan or heavy skillet over high heat. Place the lamb in the skillet and cook just until brown, about 3 minutes per side. Transfer the lamb meat side up to a heavy, large baking sheet. Continue with all meat.</span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;">Roast the lamb in the oven until cooked to desire doneness (about 20 minutes). Transfer the lamb to a work surface and let sit for 10 minutes. Cut the lamb, and spread the pesto over 1 cut side for each<span class="Apple-style-span" style="font-family:'times new roman';"> chop. </span></span><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">Se</span></span></span><span class="Apple-style-span" style="line-height: normal; font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">rve.</span></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><u>Mushroom Rice Pilaf</u></span></span></span></div><div><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:Georgia, serif;color:#000000;"><span class="Apple-style-span" style="line-height: normal; font-size:medium;"> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">1/4 cup Brown Rice</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">1/8 cup Wild Rice</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">1/2 pound Mushrooms</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">1/2 teaspoon Dried Thyme</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">1/4 Onion, chopped</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">1 tablespoon Olive Oil</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">1 tablespoon Butter</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">2 cloves garlic, minced</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">1 cup Chicken Stock</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">1/8 cup Red Wine</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">Salt</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">Pepper</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">Heat the oil and butter in a skillet over medium heat. Add the onions, garlic, mushrooms, and thyme. Cook until the mushrooms are tender.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">Stir the wild rice and broth into the skillet and heat to a boil. Reduce the heat to low, cover and cook for 10 minutes. Stir in the brown rice, cover, and cook for 45 minutes, or until the rice is tender. Season with salt and pepper to taste.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><u>Garlic Green Beans</u></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">1/4 pound Green Beans, trimmed</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">1 tablespoon Olive Oil</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">2 cloves Garlic, minced</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">1/4 teaspoon red pepper flakes</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">1 tablespoon stock</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">Salt</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">Pepper</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica; min-height: 14.0px"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><br /></span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-family:'times new roman';">In a large skillet, heat the olive oil. Add the green beans, garlic, and red pepper flakes, sautéing until tender. Add chicken stock if necessary to keep beans moist and from drying out. Season with salt and pepper to taste.</span></span></p><div><br /></div></span></span></div></span></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com0tag:blogger.com,1999:blog-823245547123940494.post-15354703360676163432010-10-12T10:00:00.000-07:002010-10-12T10:00:02.867-07:00Carrot Cake Shortbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWjvwrUBbuGH1IRwfxOVtmCCuOFTFaiDO_txJtQoDu-c5tfMIoCp3LyKo3-GuQSJa9NMe0e7nmufkoCzwrI5QJfsFlTXCQhthUaIUisK5-lZ_8CiaIDoaGaXpggiPqIGt08eoTNyc1JI/s1600/carrotshortbread4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgWjvwrUBbuGH1IRwfxOVtmCCuOFTFaiDO_txJtQoDu-c5tfMIoCp3LyKo3-GuQSJa9NMe0e7nmufkoCzwrI5QJfsFlTXCQhthUaIUisK5-lZ_8CiaIDoaGaXpggiPqIGt08eoTNyc1JI/s400/carrotshortbread4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5525855751041829538" /></a>I made these shortbread cookies around Easter! They were mighty tasty. I believe my shortbread was a little softer (or, rather, the dough was) when I was making it than it should have been, however... the cookie parts turned out relatively good, despite being a bit prone to cracking. I also feel like my 'frosting' came out a little softer than it should. Perhaps my kitchen had been too hot that day... as of now, it's hard to remember. I think I made these in my current apartment, and it isn't like it really gets that hot...<div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZl46qfrmZjKLbtbRCGNOVeL4GzNcU5jBjP5xcTrZyQTaDEgAXE8HeSoqduf1X5nOqZWMrhtxkLo41SsHiyiJu0lQVk4veJ-M7LDRgYbDGgoijler52_jaM59OU61f2N_Yy29M0Q6Xmhw/s1600/carrotshortbread3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZl46qfrmZjKLbtbRCGNOVeL4GzNcU5jBjP5xcTrZyQTaDEgAXE8HeSoqduf1X5nOqZWMrhtxkLo41SsHiyiJu0lQVk4veJ-M7LDRgYbDGgoijler52_jaM59OU61f2N_Yy29M0Q6Xmhw/s400/carrotshortbread3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5525855747365151522" /></a>THIS ALL ASIDE-- because honestly, is it really that important (the answer is no), these were quite good! They were very rich, and I... I think that maybe I was not the biggest fan of all the cookies I've made. Now that I think more about it, I bet the shortbread could have done with some nuts. Or the frosting. I think the original recipe actually had a giant walnut on top, and I should have done that but forgot while I was making them. That would have really made these cookies feel like they were going all the way. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXSHoJ0B5SAUGOWEVfx94-fpQ6TRwhAyhDiWDa3gSVkFSjt53SKR3hI58nD-IYXuaiLrduEd4KI3WoQqmubvlw9Dp8dYW2tW2KVGKC0v0o-oBZ68lt8ZCz-d9q3gclG8_6HwVHxCDS90/s1600/carrotshortbread2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 271px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHXSHoJ0B5SAUGOWEVfx94-fpQ6TRwhAyhDiWDa3gSVkFSjt53SKR3hI58nD-IYXuaiLrduEd4KI3WoQqmubvlw9Dp8dYW2tW2KVGKC0v0o-oBZ68lt8ZCz-d9q3gclG8_6HwVHxCDS90/s400/carrotshortbread2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5525855744281297490" /></a>Honestly, I wish I had more to say. I am including the recipe, which I used from a cooking blog (Piggy's, linked below) and I had it in my storage banks for recipes for what felt like quite a long time. It was one of the recipes I was waiting for a certain time of year to use... carrot cake and carrot bread usually make me think of early fall or Easter time. I'm sure it's because of things like Thanksgiving and Easter (the Holiday feast) that make me feel that way. </div><div><br /></div><div>Okay, but seriously, I am going to stop rambling. I soon will be out of posts about things that I made so long ago I've completely forgotten about. I think. Honestly, I haven't pulled photos off my camera in awhile.</div><div><br /></div><div>By the way, I opened up an art blog! Right now it is all the same drawings I have on facebook and/or Deviant Art, but it is there none the less. I have also been thinking of layout changes for Foodival (as well as) making a layout for it. I believe I called it Art Timez. It is creative, yes?</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvqHfdN9T2_fdKwz7lmOz0U0eEUvBy8nGxuGSXgzL3zZ4rWhib6oeAjwtRrAF283A_n6AayQigl454o0wglNnAaU3u9ctJMDfq0AlgyxtAm44iqR40NsRvAINtODzmqtddMZbN5MgHiw/s1600/carrotshortbread1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBvqHfdN9T2_fdKwz7lmOz0U0eEUvBy8nGxuGSXgzL3zZ4rWhib6oeAjwtRrAF283A_n6AayQigl454o0wglNnAaU3u9ctJMDfq0AlgyxtAm44iqR40NsRvAINtODzmqtddMZbN5MgHiw/s400/carrotshortbread1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5525855738315958306" /></a><u>Carrot Cake Shortbread</u></div><div><i><span class="Apple-style-span" style="font-size:small;">Recipe from </span></i><a href="http://www.piggyscookingjournal.com/2009/03/carrot-cake-shortbread.html"><i><span class="Apple-style-span" style="font-size:small;">Piggy's Cooking Journal</span></i></a></div><div><br /></div><div>1 cup unsalted butter, at room temperature</div><div>1/3 cup shredded carrot</div><div>1 teaspoon vanilla extract</div><div>2 1/2 cups flour</div><div>1/2 cup packed brown sugar</div><div>3/4 teaspoon ground cinnamon</div><div>1/4 teaspoon salt</div><div><br /></div><div>1/4 cup unsalted butter, at room temperature</div><div>1/4 cup cream cheese, at room temperature</div><div>1 cup powdered sugar</div><div>1/2 tablespoon lemon juice</div><div>1 tablespoon shredded carrot</div><div><br /></div><div>Oven at 300 Degrees Fahrenheit.</div><div><br /></div><div>In a medium bowl, beat the butter, carrot, and vanilla extract until creamy. Transfer butter mixture to a piece of clingwrap, shape into a log, and freeze for 20 minutes. </div><div>Stir together the flour, cinnamon, salt, and brown sugar in a large bowl. Remove the butter mixture from the freezer and add into the flour mixture. Using a pastry blender, cut the butter mixture into the flour mixture until it resembles fine crumbs and clings together. Knead the dough until smooth and it forms a ball.</div><div>Using a rolling pin, roll the dough on a lightly floured surface into 1/4 inch thickness. Cut out cookies with a 1 1/2 inch fluted cookie cutter. Bake for 18-20 minutes, or until the edges of the cookies turn slightly brown.</div><div>Separately, in a medium mixing bowl, beat together the cream cheese, butter, powdered sugar, and lemon juice until smooth. Stir in the shredded carrot.</div><div>Spread the frosting on about half of the cookies. Top with the remaining cookies. Serve!</div><div><br /></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com0tag:blogger.com,1999:blog-823245547123940494.post-9553298458684885752010-10-09T12:00:00.000-07:002010-10-09T12:00:02.447-07:00Jalapeno Popper Dip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4n_maI2k1tJfb0zIizZV0u3lUDAz1jeNPZN_NX_u9N8f9xsMWuFWwwEf5JiyAOMIoEs3eyliqaY7-rcZnvmMe7BXg4V73u-qyRSUS9IGwQ1_dYGDMExLOec9y1mEKcV5M_52PY49MbHo/s1600/jalapenopopperdip3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4n_maI2k1tJfb0zIizZV0u3lUDAz1jeNPZN_NX_u9N8f9xsMWuFWwwEf5JiyAOMIoEs3eyliqaY7-rcZnvmMe7BXg4V73u-qyRSUS9IGwQ1_dYGDMExLOec9y1mEKcV5M_52PY49MbHo/s320/jalapenopopperdip3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457546845477735490" /></a>I made this for game night! Like... six months ago! HAH! So! This was a jalapeno popper dip. In my hometown, or rather, a suburb of my home town, there was this little mexican restaurant that I was really into. We would go there-- and I wasn't the hugest fan of mexican food (I was well known for putting black olive rings on my fingers and waving my hands about as if I were the world's fanciest little girl) but they had these jalapeno poppers stuffed with cream cheese that I adored. There was this spicy sweet sauce that went with them too, but I ate less of that. There's just something really delicious about a mild, but somewhat spicy pepper, fried, and stuffed with the rich smoothness of cream cheese. <div><br /></div><div>It was an instant win.</div><div><br /></div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh7lZ1x3d6n3TfWb7CcXWL2fY0gNQBT_MgrLGxQDSRYzAqsml50bh7FA8fPCJEK_uhYAAoeG1P13juLHuz_gVn53Oglx6jQ6w0U25kfXawLjs2iZMm4SdXb22DEojtK1aGfMNfna3LXVA/s1600/jalapenopopperdip2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh7lZ1x3d6n3TfWb7CcXWL2fY0gNQBT_MgrLGxQDSRYzAqsml50bh7FA8fPCJEK_uhYAAoeG1P13juLHuz_gVn53Oglx6jQ6w0U25kfXawLjs2iZMm4SdXb22DEojtK1aGfMNfna3LXVA/s320/jalapenopopperdip2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457546834446384818" /></a><div>So when I found this recipe by Kevin, ages ago, I decided I had to make it-- the very idea of it was so nostalgic that I was tempted beyond words. I kept putting it off, however, because I didn't want to make it just for myself... South Park Wednesdays weren't really happening, and I tended to be one of the only people I knew who liked or could eat spicy things. So... alas. Eventually, however, Brian and his roommates hosted a game night in which everyone came over and something happened (I don't remember what, I imagine it was a game).</div><div><br /></div><div>That night, I made this. And cookies, I believe. Have I posted those? Hmhmhm. Anyway! I made stuff. And it was good. This turned out rather tasty-- and I believe it was completely eaten. It was rich, mildly spicy, a bit vinegary. I was surprised by the inclusion of mayonnaise, I believe-- not something I normally use. My spinach artichoke dip has nothing of the sort in it. But it was still really good! It probably needed something to make it thicker. I believe I served it with tortillia chips-- but I like to imagine other uses for dips. Like a spread for a sandwich. Now, I probably won't make this again to make a sandwich spread, but it is a delicious idea. Or at least I think so.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0z7JRT_jw-MLD_Aze5jzT0XgGZhWoPSXsTFFfp_ToAF7iIfiFDcBZ1FJn77Tg24cpoyPFh7sGVbseVXbDQ4BchknPjaSKqetHcJOB54X9Xrt4Qex3dh37PUm8sLY-XRt-DjNq-tj7Csk/s1600/jalapenopopperdip1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0z7JRT_jw-MLD_Aze5jzT0XgGZhWoPSXsTFFfp_ToAF7iIfiFDcBZ1FJn77Tg24cpoyPFh7sGVbseVXbDQ4BchknPjaSKqetHcJOB54X9Xrt4Qex3dh37PUm8sLY-XRt-DjNq-tj7Csk/s320/jalapenopopperdip1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457546831727852802" /></a>Jalapeno Popper Dip<div>Recipe from <a href="http://closetcooking.blogspot.com/2009/03/jalapeno-popper-dip.html">Closet Cooking</a></div><div><span class="Apple-style-span" style="font-size:130%;color:#333333;"><span class="Apple-style-span" style="font-size: 14px;"><span class="Apple-style-span" style="font-size:130%;color:#000000;"><span class="Apple-style-span" style="font-size: 16px;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="font-size: 14px; color: rgb(51, 51, 51); ">1 (8 ounce) package cream cheese (room temperature)<br />1/2 cup mayonnaise<br />1/2 cup cheddar cheese (grated)<br />1/2 cup parmigiano reggiano<br />1 (4 ounce) can sliced jalapenos (pickled)<br />2 jalapeno peppers (chopped, optional)<br />1/4 cup panko bread crumbs<br />1/4 cup parmigiano reggiano<br /><br /></span></div><div><span class="Apple-style-span" style="font-size: 14px; color: rgb(51, 51, 51); ">Oven at 375 Degrees Fahrenheit.</span></div><div><span class="Apple-style-span" style="font-size: 14px; color: rgb(51, 51, 51); "><br /></span></div><div><span class="Apple-style-span" style="font-size: 14px; color: rgb(51, 51, 51); ">Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip. </span></div><div><span class="Apple-style-span" style="font-size: 14px; color: rgb(51, 51, 51); ">Bake until bubbling on the sides and golden brown on top, about 10-20 minutes.</span></div></div></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com3tag:blogger.com,1999:blog-823245547123940494.post-53506491880242603732010-10-08T17:29:00.000-07:002010-10-08T17:29:06.708-07:00Vicky's Raspberry Chocolate Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QIKTI-20antJuukEvo_PavAW7TasQ7w-ND6-vfaGny9ezQQgPjfSckCCaoCFikSk-WDWj9DS4BGiO3_WsOnmXYKZjYT6b81-40AgvARZo3-OztcEsoXiiaZrj28iUWTS7sxCVC5rGHw/s1600/raspberrychocolatecake4.jpg"><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QIKTI-20antJuukEvo_PavAW7TasQ7w-ND6-vfaGny9ezQQgPjfSckCCaoCFikSk-WDWj9DS4BGiO3_WsOnmXYKZjYT6b81-40AgvARZo3-OztcEsoXiiaZrj28iUWTS7sxCVC5rGHw/s320/raspberrychocolatecake4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457546277119740834" /></a>So... I know it has (again) been ages since I've posted Foodival. A lot of that is because of two posts I have had sitting here in my 'edit posts' for later posting. This one, and another. One is Brian's Pasta Salad-- I wanted him to guest post it, but... he is not much of a blogger. So, I may just get the recipe from him and post it without his input. Take that, boyfriend!! The other is this recipe, a chocolate cake I made for my friend Vicky for her birthday before she left LA to live in NY with her boyfriend (the timeline is more stretched out than that, but eh, whatever. It has happened that way). <div><br /></div><div>The problem is... I can't seem to find the recipe for this cake. I'm not sure how I made it. I kind of don't completely remember it. I feel like it was raspberry cake. Or a chocolate cake. But I think it was a raspberry cake! I believe I made a white cake, added raspberries, added extra flour. Then I made uhh... white chocolate frosting for the inbetween layers. Then I made chocolate mousse or chocolate frosting for the frosting of the cake~ </div><div><br /></div><div>I can't recreate this recipe. I mean, I can now, like today-- but I'd rather do a new post about it. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvgUg-ntZqZnADYW5DfF_-T20ZExn-19GjIr0XHPk81UzQFP9fdGzHL4i7ooEcuxBSlK2s-QT51C9R6KInsxweJMcDRZiT81jtnDOQ6Sil-co_aCBJge6xLtfb2UMwcykKGK0SoNf8Nw/s1600/raspberrychocolatecake3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 217px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvgUg-ntZqZnADYW5DfF_-T20ZExn-19GjIr0XHPk81UzQFP9fdGzHL4i7ooEcuxBSlK2s-QT51C9R6KInsxweJMcDRZiT81jtnDOQ6Sil-co_aCBJge6xLtfb2UMwcykKGK0SoNf8Nw/s320/raspberrychocolatecake3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457546273306092290" /></a><br /></div><div>Still. It was a lovely cake.</div><div><br /></div><div>The layers of the cake fell a little flat. But it tasted good. I remember I was trying to base it off of the cupcakes at Sprinkle's... </div><div>And now I have looked through all my e-mails and all my recipes and all my files and I still have not come up with anything that resembles what may have been links, mashing up recipes, or anything that hinted to how I was trying to make this cake work. I am sorry, blog followers. I am sorry that the only post I have made is about something without a recipe. </div><div><br /></div><div>Epic fail, Stephanie Simpson. Epic. Fail.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidJTMO-0oyTj4JzMyzMARqVF0otS-XxA28CqvC64biv5ANOaBy5yiwN-HYRaztiX-1ZznXilCiP1naQCuVV2y9vDnvrA45xmQTwJodccWavNqoQHgkuMbdVVl3l1RL1feyiIODielG9c/s1600/raspberrychocolatecake2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidJTMO-0oyTj4JzMyzMARqVF0otS-XxA28CqvC64biv5ANOaBy5yiwN-HYRaztiX-1ZznXilCiP1naQCuVV2y9vDnvrA45xmQTwJodccWavNqoQHgkuMbdVVl3l1RL1feyiIODielG9c/s320/raspberrychocolatecake2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457546262365153906" /></a>That's okay. I am trying to be better. I put it on my todo list. So, hopefully more blog posts will happen!! You know me, anyway, I like fall cooking better than summer cooking. I guess the break up with Jeff really made it hard for me to Foodival. Food was very connected to me in that relationship so my creativity there has been so-so. But I believe it is coming back. I am excited about pumpkin!</div><div><br /></div><div>Go go pumpkin!</div><div><br /></div><div>(Man, I want pumpkin beer and a pumpkin latte so bad right now).</div><div><br /></div><div>Did I mention this birthday was in Feb? Oya oya.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3TpixMiayLGwqGSlBjvG9EdGOXRsczDtM2glbBoDEXE1OYPq1umupn4Zp-7Y_k8_EvvyNPSrI4yTEKT6bt__vH6bT7xC2hvdKauIzaFVJUabdLYvvpWjWIlKsDRA-vfpg_MfILWELQTI/s1600/raspberrychocolatecake1.jpg"></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3TpixMiayLGwqGSlBjvG9EdGOXRsczDtM2glbBoDEXE1OYPq1umupn4Zp-7Y_k8_EvvyNPSrI4yTEKT6bt__vH6bT7xC2hvdKauIzaFVJUabdLYvvpWjWIlKsDRA-vfpg_MfILWELQTI/s1600/raspberrychocolatecake1.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 217px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3TpixMiayLGwqGSlBjvG9EdGOXRsczDtM2glbBoDEXE1OYPq1umupn4Zp-7Y_k8_EvvyNPSrI4yTEKT6bt__vH6bT7xC2hvdKauIzaFVJUabdLYvvpWjWIlKsDRA-vfpg_MfILWELQTI/s320/raspberrychocolatecake1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457546254538035698" /></a><br /></div></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com1tag:blogger.com,1999:blog-823245547123940494.post-14013176548017536082010-05-25T14:11:00.000-07:002010-05-25T14:11:56.922-07:00Thea's Bananas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfNs2DpRLhowt7F6yYRFnURy_1zCi4DO8oWQGKxUiZ5bzPFcHH0P-ij4HrofXIvuiL-1ma05fTi1Z9C7foWT8i7jdnkYWe1040xyxpk5DmX2wyeW5c1TZPQMEc4R0Ts4aXVR-kjyisqw/s1600/theasbananas5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfNs2DpRLhowt7F6yYRFnURy_1zCi4DO8oWQGKxUiZ5bzPFcHH0P-ij4HrofXIvuiL-1ma05fTi1Z9C7foWT8i7jdnkYWe1040xyxpk5DmX2wyeW5c1TZPQMEc4R0Ts4aXVR-kjyisqw/s320/theasbananas5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457547172820693090" /></a><span class="Apple-style-span" style="font-family:'times new roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">My friend from college, Thea, posted on Facebook awhile ago with a very simple statement. It sa</span></span><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">id "</span></span><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size: large;">Fried banana, sourcream, cayenne. Perfection." I took one look at it and realized I had to make this. I went out and bought the ingredients (for I only had cayenne on hand) and decided to fry them up as a simple treat for myself. I've made it twice since.</span></span></span></span><div><span class="Apple-style-span" style="font-family:'times new roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'times new roman';"></span><span class="Apple-style-span" style="font-size: large;"><br /></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaKG4rx0crJcBcadaTsuUjaeImGKVnxhGLWYrW9g10jksP-bOnOwyzJGTGDHiLpooT9sXIzJyBQpLMyXAkF3uKf_12Vis3n6NKu57DSsTDYTpgnSYrIvOkmybng8uwg9huzoNBRyZ6mHs/s1600/theasbananas4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaKG4rx0crJcBcadaTsuUjaeImGKVnxhGLWYrW9g10jksP-bOnOwyzJGTGDHiLpooT9sXIzJyBQpLMyXAkF3uKf_12Vis3n6NKu57DSsTDYTpgnSYrIvOkmybng8uwg9huzoNBRyZ6mHs/s320/theasbananas4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457547172032797314" /></a>I really enjoyed this snack. I believe her recipe was simpler, just fry the bananas in some butter. But I couldn't resist spicing them up with a sprinkling of brown sugar, a bit of salt, and a dash of the cayenne right in the frying plan. I feel like it gave the bananas some extra umph. They were rather hard to keep from disintegrating in the pan, maybe mine were too mushy? I don't have a lot of experience panfrying bananas.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ00ECcmT6gskKfiOWoUlYnXY1zhi8W3xKFKBF7DImi91PWMLaeKO43Z_-0PMxU2x2023At7ebIs5q2tyHM6E1CFl2dco6B76nEXBpEkqKg-v4ukyo_yp8pjAVwYcRpPF_v9nQ1dlxDfk/s1600/theasbananas3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ00ECcmT6gskKfiOWoUlYnXY1zhi8W3xKFKBF7DImi91PWMLaeKO43Z_-0PMxU2x2023At7ebIs5q2tyHM6E1CFl2dco6B76nEXBpEkqKg-v4ukyo_yp8pjAVwYcRpPF_v9nQ1dlxDfk/s320/theasbananas3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457547161897512738" /></a>I also really liked how these photos turned out. You can see that I get minimal sunlight through my kitchen/dining room window because I have a whole array of bushes and trees in the way. I like it that way though. My apartment tends to be pretty dark, but also tends to stay cool. But I think it made the photos seem even dreamier. </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJQzUHrzhy98TGiOqxSm16k0xZ5kOR5IT3N5Kp5Sqf81Y9RZDRSN_XEx-H55vwsXZyciYFamNO7Y6l8VQKJj2yeENJJwaa4jfFXft6K85RR9zPy4Rv1BzI_Jf1u9in7T_t1j4KovRUTU/s1600/theasbananas2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwJQzUHrzhy98TGiOqxSm16k0xZ5kOR5IT3N5Kp5Sqf81Y9RZDRSN_XEx-H55vwsXZyciYFamNO7Y6l8VQKJj2yeENJJwaa4jfFXft6K85RR9zPy4Rv1BzI_Jf1u9in7T_t1j4KovRUTU/s320/theasbananas2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457547156179809602" /></a>After I fried the bananas I just topped them with a generous scoop of sour cream and even more cayenne. The result: sweet, spicy, creamy, savory. It was decadent (though not really), but also fresh and flavorful. Gotta say, Thea's got it on this one. Thanks, Thea. I was going to link to things of hers (like, her personal website, or her event websites) but she doesn't have any links available on Facebook for me. Alas. If I ever figure out some of her sites I will link her amazingness to this post. In the meantime, enjoy a quick and simple dessert or snack via bananas.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3W1wYFatIqLJI-Gf27zVErt7x5bOGz2zHmihmlkDGu6Pegxc747nwJi-ambs52DqFofKG5pUa6NE3Hc510T-gwuNjFKfvxh9jxf84Hy9iEy9dg_ezzKMa7vUyYnelDv7Hamjm-tIsD1Y/s1600/theasbananas1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3W1wYFatIqLJI-Gf27zVErt7x5bOGz2zHmihmlkDGu6Pegxc747nwJi-ambs52DqFofKG5pUa6NE3Hc510T-gwuNjFKfvxh9jxf84Hy9iEy9dg_ezzKMa7vUyYnelDv7Hamjm-tIsD1Y/s320/theasbananas1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457547148774411698" /></a><br /><div><u>Thea's Bananas</u></div><div><br /></div><div>1 banana<span class="Apple-style-span" style="font-size: medium;">, sliced in half</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 tablespoon butter</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 heaping tables</span>poon sour cream</div><div>cayenne pepper to taste</div><div>1 teaspoon brown sugar</div><div>salt to taste</div><div><br /></div><div>In a medium skillet, melt the butter over medium-high eat. Place the bananas in the skillet and fry up. Sprinkle brown sugar and cayenne pepper and a bit of salt over them while they're cooking. Allow a crust to form. Serve with a dollop of sour cream and an extra sprinkle of cayenne. </div><div><br /></div></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com2tag:blogger.com,1999:blog-823245547123940494.post-76120024841953095322010-04-29T17:58:00.000-07:002010-04-29T17:58:35.301-07:00Valentine's Day (uh, late...) - Spicy Chocolate Cookies and Raspberry Rose Cheesecake!<div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvAuScS8NNsGTNFy-18akbFIthWHUgSPSOlM7XrZdGAGH45dxkeVYNAsgabhOtumGtFqvrP4hEKZIj_gQ-EfYFbiL6wHuHwyRCfqo8riV5sfblZkboRAYW8mSZ3DwJZAA9aaPWpjfy4w/s320/cheesecake2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457545260297727074" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 217px; " /></span><br /><div>Alright, so this is... this is a little late. I get that. I could just not post it at all. But-- but this was very nice, and very special, and a fantastic recipe. And I loved my Valentine's Day, it was the best. </div><div>It started with this breakfast in bed that I made for Brian. I made the cheesecake the night before while he also made some surprises for Valentine's Day. He had no idea what I was making, it was so cute. The recipe I made actually made two mini ones. The cheesecake is a white chocolate based cheesecake, with a raspberry and rose flavoured syrupy topping. I also served it with some whipped cream and breves! And a vase of flowers. I know, it's super silly and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">girly</span> to do such a thing for your boyfriend-- but I really, really wanted to show him how much I care. And whatever, I'm a girl. I'm gonna show caring in a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">girly</span> way. Sometimes it's in a boyish way. I guess. I dunno.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDxtTATLWHWNlewtkP_QjDyWSXHf_E9dIdY651hp6WRgCvNK7MDjriUG0yQ0sTLIyU1uh5J8TgQZ_zCvjH7m0wtw916WXs5494yX1gXf0VtyTRTUJ7T1KiYSRFqRCW2pdBaTEcl8NKME/s1600/cheesecake5.jpg"></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDxtTATLWHWNlewtkP_QjDyWSXHf_E9dIdY651hp6WRgCvNK7MDjriUG0yQ0sTLIyU1uh5J8TgQZ_zCvjH7m0wtw916WXs5494yX1gXf0VtyTRTUJ7T1KiYSRFqRCW2pdBaTEcl8NKME/s1600/cheesecake5.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 217px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDxtTATLWHWNlewtkP_QjDyWSXHf_E9dIdY651hp6WRgCvNK7MDjriUG0yQ0sTLIyU1uh5J8TgQZ_zCvjH7m0wtw916WXs5494yX1gXf0VtyTRTUJ7T1KiYSRFqRCW2pdBaTEcl8NKME/s320/cheesecake5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457545502514174978" /></a>I had this recipe for the cheesecake in my archives for, I believe, over a year. I've had this post sitting in my posts for like... two months. Because I haven't felt like posting it. Its not that I didn't LOVE my Valentine's Day (I did), it's just that it's so long ago, who is going to care about this-- but <span class="blsp-spelling-error" id="SPELLING_ERROR_2">thats</span> also partially because I'm taking so long to post them. So let's see... I had this recipe in my archives, but was delaying because its use of rose made me go "<span class="blsp-spelling-error" id="SPELLING_ERROR_3">wut</span>, I gotta save this for valentine's day", so I did.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfg5AUu59IDSsT-XcQXcpqO36rlBVuaUVUq_HeEAjeDvxzQB7R4ASgXWF3WEt5SY59ApO6Pn7iyX82DSlxHs-FimCRHTihfuw3T4CAGgQCD6cb03Qyfw-mjm4Bi-9K2BxwEO1b_1rf4s/s1600/cheesecake4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGfg5AUu59IDSsT-XcQXcpqO36rlBVuaUVUq_HeEAjeDvxzQB7R4ASgXWF3WEt5SY59ApO6Pn7iyX82DSlxHs-FimCRHTihfuw3T4CAGgQCD6cb03Qyfw-mjm4Bi-9K2BxwEO1b_1rf4s/s320/cheesecake4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457545277579791234" /></a>This cheesecake consists of a rich white chocolate (cheesecake) base. A chocolate crust. And a layer of raspberry 'sauce' that's cooked with rose water. I also used rose nectar (did I mention that before??)<br /><br /></div><div>The cookie on top is what I used to make the crust, per the suggestion of the recipe I got it from. It's a "<span class="blsp-spelling-error" id="SPELLING_ERROR_4">mexican</span> heart of fire" cookie. So it's got cinnamon and spiciness and <span class="blsp-spelling-error" id="SPELLING_ERROR_5">amazingness</span>. I really liked these, though they were slightly bitter. They were good with tea!!</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ElCDe8bKmD2O7PDQ5V89lLxAujqXYSJhuNUv0gzfGkzwMTlLPVbm05xboGYTPeydqWtdYMj4lCHGpV1M-V7R9MdnN6iMWpZIPWngjvdL6sQSdiwgEBYWFBZoYAgijkXK_1r3sxZKH6o/s1600/cheesecake3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ElCDe8bKmD2O7PDQ5V89lLxAujqXYSJhuNUv0gzfGkzwMTlLPVbm05xboGYTPeydqWtdYMj4lCHGpV1M-V7R9MdnN6iMWpZIPWngjvdL6sQSdiwgEBYWFBZoYAgijkXK_1r3sxZKH6o/s320/cheesecake3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457545269431908706" /></a>I had such a great V-day. I made this for breakfast for Brian, then we went to the beach in Malibu and had a picnic (he made pasta salad!!) with strawberries, some of the aforementioned pasta salad, whipped cream, bread, cheese, and wine. Then he took me down to Santa Monica (I napped a bit on the way) and we had dinner at <span class="blsp-spelling-error" id="SPELLING_ERROR_6">JiRaffe</span>. it was <span class="blsp-spelling-error" id="SPELLING_ERROR_7">sooo</span> good. I was so full by the end of the night. <br /><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Ok</span>, I think that's all I have to talk about. :x For now. I have a fashion show tomorrow (YES!) and some pretty packed evenings/days planned, but I think I'll have more things to post soon. :)</div><div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikvAuScS8NNsGTNFy-18akbFIthWHUgSPSOlM7XrZdGAGH45dxkeVYNAsgabhOtumGtFqvrP4hEKZIj_gQ-EfYFbiL6wHuHwyRCfqo8riV5sfblZkboRAYW8mSZ3DwJZAA9aaPWpjfy4w/s1600/cheesecake2.jpg"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxprj7Z1dTWs4oFHTv8ti3lWROtsEd0X8fA30_UVzpreodvqx9AETzSl2AZP5CBT0rWTAjNNZ8FDnUgnjdF7L6TWx4x-SChsAQgr3sFmUUmA4S8WoBJluDnj1RExTWDT0E9VL20vJda0/s1600/cheesecake1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxprj7Z1dTWs4oFHTv8ti3lWROtsEd0X8fA30_UVzpreodvqx9AETzSl2AZP5CBT0rWTAjNNZ8FDnUgnjdF7L6TWx4x-SChsAQgr3sFmUUmA4S8WoBJluDnj1RExTWDT0E9VL20vJda0/s320/cheesecake1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457545251104494658" /></a><br /><div><u>White Chocolate and Raspberry Rose Cheesecake</u><br /><i><span class="Apple-style-span" style="font-size: small;">Recipe adapted from </span></i><i><span class="Apple-style-span" style="font-size: small;"><a href="http://thelunacafe.com/luscious-white-chocolate-and-raspberry-rose-petal-cheesecake/">Luna's Cafe</a></span></i></div><div><br /></div><div><div>1/8 cup chocolate cookie crumbs (listed below)</div><div>1/2 tablespoon butter</div><div>1 package cream cheese</div><div>3 tablespoon sugar</div><div>1 egg</div><div>1/4 cup sugar</div><div>1/2 teaspoon vanilla extract</div><div><br /></div><div><br /></div><div>1/4 cup raspberry jam</div><div>1 tablespoon rose flower water</div><div>1 teaspoon rose nectar</div><div>1/2 teaspoon vanilla vodka</div><div>1/8 cup fresh raspberries, mashed.</div><div><br /></div><div>Oven at 350 Degrees Fahrenheit.</div><div><br />To prepare the cookie base, mix together the cookie crumbs and butter and sprinkle over the bottom of the pan, making a thin layer.</div><div><br /></div><div>Begin by melting the white chocolate: put it in a small bowl and microwave for 30 seconds. Stir. Continue microwaving until creamy, 10 seconds at a time. Meanwhile, mix the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">cream cheese</span> with the sugar with a hand mixer until smooth. Add in the eggs and white chocolate and pulse until combined well. Pour the batter into the cookie coated pan and bake for 15 minutes. Be sure to put a small pan of water in the oven to keep the cheesecake moist.</div><div>Remove from the oven and let rest for five minutes. <br /><br />While baking, in a small mixing bowl, whisk together the sour cream with the sugar and vanilla. Let set until sugar is completely dissolved. Pour the sour cream mixture over the cheesecake and return to the oven for 8 minutes. Remove from the oven and allow to cool to room temperature.<br /><br />Make the raspberry topping by bringing the jam to a simmer in a small saucepan. Whisk in the rose water/nectar and vodka until smooth. Add the crushed raspberries in. Strain the mix through a strainer and let cool slightly, then spread onto the cheesecake. Refrigerate until set.</div><div><br />Serve with a dollop of rose flavored whipped cream (like I did) and some coffee. Or by itself!!</div><div><br /></div></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2-T2eIjVpZx1Yrq5qiH7uOx7cSoayALlGIn13fmDgp2Juyxx63daaaVSDRqB-op7EMeinwfG6kXUbupSRBLHi3RQ6QtXdxOCEOqwPJMdQ8YeMX3UfSR0Ede7aOGX3a4gjTnew1RtuFV0/s320/spicychocolatecookies1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457545243329510354" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 217px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><u>Mexican Heart of Fire Cookies</u></div><div><i><span class="Apple-style-span" style="font-size: small; ">Recipe from </span></i><a href="http://thelunacafe.com/luscious-white-chocolate-and-raspberry-rose-petal-cheesecake/"><i><span class="Apple-style-span" style="font-size: small;">Luna's Cafe</span></i></a></div><div><br /></div><div><div>1/4 cup flour</div><div>1/8 cup cocoa powder</div><div>1/4 teaspoon salt</div><div>1/4 cup butter</div><div>1/4 cup + tablespoon sugar</div><div>minced zest of 1/4 orange</div><div>1/4 teaspoon vanilla extract</div><div>1/8 teaspoon orange extract</div><div>1/8 teaspoon cinnamon</div><div>1/8 teaspoon <span class="blsp-spelling-error" id="SPELLING_ERROR_10">chile</span> powder (I used ancho chile)</div><div>1/8 teaspoon cayenne powder</div><div><br />Oven at 325 Degrees Fahrenheit.</div><div><br /></div><div>Sift together the flour, cocoa, and salt. In a separate bowl cream together the butter, sugar, orange zest, vanilla extract, orange extract, cinnamon, chile powder, and cayenne pepper. Once thoroughly combined, add in the flour mixture. Should be pretty dry. Divide the dough into pieces. Refrigerate for 30 minutes.<br />Once cool, remove from the fridge and roll to be thin, like 1/8" or so. Cut into heart shapes and bake for 15 minutes. Allow to cool for 2 minutes.<br />Heat some of that white chocolate in a bowl in the microwave as per previous instructions and drizzle over these cookies for amazingness.</div><div><br /></div></div></div></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com2tag:blogger.com,1999:blog-823245547123940494.post-1334467201084272492010-04-08T18:42:00.000-07:002010-04-08T18:44:21.820-07:00Chorizo Omelet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmQtXrLsZUvR0afUS477O6VMjW8xwIJEvkbhwvrtwKVONNoeBRaEM-MpfJkjRTMYiCVJrQsPWCPk7v9CNGFL6DQBtbdSXqbOKV61z6UQjS5J2cvNrWsgJ6MAu8KPBG005cI3Z2eAtuh8/s1600/chorizoomlette4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmQtXrLsZUvR0afUS477O6VMjW8xwIJEvkbhwvrtwKVONNoeBRaEM-MpfJkjRTMYiCVJrQsPWCPk7v9CNGFL6DQBtbdSXqbOKV61z6UQjS5J2cvNrWsgJ6MAu8KPBG005cI3Z2eAtuh8/s320/chorizoomlette4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457544696712040338" /></a><div>I winged this one morning when I had leftover chorizo from making kale stews. I gotta say, I love making eggy dishes on weekend mornings. During the weekdays Brian and I eat a lot of cereal-- usually until we run out of cereal, then we'll realize we've run out of cereal/milk/something and I make us egg sandwiches with a fried egg and some cheese. Those are nomnom (that's what we did this morning). But every now and then I make something tasty like this omelet. And filling too!!<br />I think this is very good hangover food btw. I may or may not have had a hangover when I ate this. It's hard to say so far back....<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ypGgcxw-y1BC6ViLKaSl0DEqOsXStSeGcxd-2eiMkJeQ7evUukRROub3tULAh6VGu0tE9T9HsD2_J6Xo43mLEDBhoab0IKSFefKK81qEWKdQvonRPbFkIlWiaBAlFQWP1gT06A0Gaz0/s1600/chorizoomlette2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ypGgcxw-y1BC6ViLKaSl0DEqOsXStSeGcxd-2eiMkJeQ7evUukRROub3tULAh6VGu0tE9T9HsD2_J6Xo43mLEDBhoab0IKSFefKK81qEWKdQvonRPbFkIlWiaBAlFQWP1gT06A0Gaz0/s320/chorizoomlette2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457544689441550482" /></a>I've never been very good at making omelets. I would always get lazy and not fold them right and they'd sort of just turn into a scramble. This one wasn't folded quite right... you can see an inch of the interior. Which makes for a good picture, so I can't complain.<br /><br />This omelet was soooooooooooo tasty. It reminds me of a chili omelet. I love chili cheese omelets. Or chili cheese anything really. Shh, it's a secret my agency isn't allowed to know! (winky face).</div><div><br />Enjoy!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOz0ZtOx3wS1bYocrX2Xt86hJ9gDJoOtUWB8sduQE6mkOX_xfpclZgQXuG7MuNKGchDMqPgXJTr9LCMwFWbUpFW6SjopUN70_ymPza7o8KSSoAAyA20_jCdCS7SpO50p3REp7f0lCFaJw/s1600/chorizoomlette3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOz0ZtOx3wS1bYocrX2Xt86hJ9gDJoOtUWB8sduQE6mkOX_xfpclZgQXuG7MuNKGchDMqPgXJTr9LCMwFWbUpFW6SjopUN70_ymPza7o8KSSoAAyA20_jCdCS7SpO50p3REp7f0lCFaJw/s320/chorizoomlette3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5457544683655762530" /></a><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcUOusjhn6Lf9Ls0-SHmN9GOQzK_FGA3U6B8vUUGXzeOtIHhY-Ofx9Efb5GNQMcqHAONTZxgpJmnp7uQRq9ltt4rd3LfkGil_gNC9Wkv_WA4ev76ZbpszH2JP4EnUeE9NCEx2VmEH7k8/s1600/chorizoomlette1.jpg"><br /></a></div><div><u>Chorizo Omelet</u></div><div><br /></div><div>3 eggs</div><div>1 tablespoon milk</div><div>1 teaspoon water</div><div>1/4 of a pack of chorizo</div><div>1/4 of a red bell pepper, chopped</div><div>1/4 of an onion, chopped</div><div>5 or 6 thin slices of pepperjack cheese</div><div>1/8 cup shredded cheddar cheese</div><div>a dash of cayenne</div><div>ground black pepper</div><div>a dash of salt</div><div>a dash of hot sauce</div><div><br /></div><div>In a large skillet, saute the chorizo, bell pepper, and onion with the cayenne, black pepper, and salt until cooked over medium-high heat. This should only take a few minutes.<br />In a small bowl, whisk together the eggs, milk, water, hot sauce, a dash of salt and pepper. In a small greased or non-stick pan, pour the egg mixture in and cook slowly over low to low-mediumish heat. When the eggs are cooked relatively thoroughly, place the chorizo and jack cheese as well as a sprinkle of cheddar on top. Fold and let the cheese melt and cook a few more minutes. Top with shredded cheddar.<br /><br />Could be real good served with avocado. I didn't have any! Or sour cream. Or both. Nomnom.</div><div><br /></div></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com1tag:blogger.com,1999:blog-823245547123940494.post-23769294510784590852010-04-07T16:35:00.000-07:002010-04-07T16:35:22.023-07:00Potato Kale Stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_3UFT9_TK02C9EyXpquYq1fMc0BA4BGT7xxLf1NeZrAOym7zGntETYXlr-eHQPQRYymq8bly6Klove7ddH2bRhnmtZBIKhceC4HDJcvoeAw-SSxDHnb27TXUaNlKlPAXUqwW2OBWFls/s1600-h/kalecurrysoup2.jpg"><br /><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_3UFT9_TK02C9EyXpquYq1fMc0BA4BGT7xxLf1NeZrAOym7zGntETYXlr-eHQPQRYymq8bly6Klove7ddH2bRhnmtZBIKhceC4HDJcvoeAw-SSxDHnb27TXUaNlKlPAXUqwW2OBWFls/s320/kalecurrysoup2.jpg" alt="" id="BLOGGER_PHOTO_ID_5450424173645173858" border="0" /></a>Finally I'm getting around to actually catching up with my posts! Maybe when I catch up I'll feel like cooking more. :) There's nothing that gets me motivated more than running out of posts for Foodival, hah!! <br />I made this stew on my kale-kick. I'd say it's a really healthy stew, but it's full of coconut milk, which is not healthy. Otherwise it's just vegetables-- potatoes, sweet potatoes, the kale. Some onion. It's basically like a curry, but less awesome than the curries I've had at thai restaraunts. :( Though still very good.<br />Because this was supposed to be like.. you know, a soup or stew. It's supposed to be thinner and more liquidy. I wouldn't say it was perfect but it did a good job. And it was nourishing, though not my favourite. Brian liked it a lot, but I thought it was rather bland, personally. But I think that's because when I looked at it I expected it to be yellow curry, knew it wasn't, and it definitely didn't taste like it. I served it with a bit of toast, because I like toast with my stew.<div>It's a good try, it's vegetarian, so that's nice.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQz20K6b57IPqilNgFzuOACz0swe-725Or2VYIyFm864Iz7gBXE2qYHIn6nwyvLBdlbdrSni-KLHp8_4m3pdkcAuB8SnckPvzBtJXab8KVoGRkuFGkjJ_kuO7X8NWgxVyUTjttx-TlcZc/s1600-h/kalecurrysoup1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQz20K6b57IPqilNgFzuOACz0swe-725Or2VYIyFm864Iz7gBXE2qYHIn6nwyvLBdlbdrSni-KLHp8_4m3pdkcAuB8SnckPvzBtJXab8KVoGRkuFGkjJ_kuO7X8NWgxVyUTjttx-TlcZc/s320/kalecurrysoup1.jpg" alt="" id="BLOGGER_PHOTO_ID_5450424166302003234" border="0" /></a><br /><u>Potato Kale Stew</u><br /><span style="font-size:85%;"><span style="font-style: italic;">Recipe from </span><a style="font-style: italic;" href="http://28cooks.blogspot.com/2008/09/potato-kale-stew-and-another-book.html">28 Cooks</a></span><br /><br />1 1/2 tablespoons olive oil<br />1 cup diced onion<br />1/8 teaspoon salt<br />1 small sweet potato, cut into 2" pieces<br />1 small white potato, cut into 2" pieces<br />1/4 red bell pepper, cut into 1/2" dice<br />2 cloves garlic, minced<br />1 teaspoon ground ginger<br />1/2 teaspoon ground coriander<br />1/4 teaspoon turmeric<br />1/8 teaspoon cayenne pepper<br />1/2 can coconut milk<br />1 cups sliced fresh kale leaves<br /><br />In a large pot, heat olive oil over medium high heat. Add the onion and salt, and saute 3-4 minutes until it starts to soften. Add potatoes, bell pepper, garlic, ginger, and spices, and saute for a minute or two. Add coconut milk and bring to a boil. Lower heat, cover, and simmer 20-25 minutes, until potatoes are tender. Add kale leaves, remove from heat, and allow to sit for a minute or two for kale to soften. Serve and enjoy!<br /></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com0tag:blogger.com,1999:blog-823245547123940494.post-28161955573653725492010-04-06T12:52:00.000-07:002010-04-06T12:52:29.410-07:00Rose Berry Float<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJ0r0F8aRvO3PNwIX_PAeQGKLmuDdiTb9JlESOwbUmqTCK-n4rumGoQQB0roNn3btY-iuPwds41Fsixf7t72XBXCsM3qz7eLNJZzQte6l81La67dzhMioFjfEyERcE_G5gQ5eJ-Qncyo/s1600-h/roseberryfloat3.jpg"><br /><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJ0r0F8aRvO3PNwIX_PAeQGKLmuDdiTb9JlESOwbUmqTCK-n4rumGoQQB0roNn3btY-iuPwds41Fsixf7t72XBXCsM3qz7eLNJZzQte6l81La67dzhMioFjfEyERcE_G5gQ5eJ-Qncyo/s320/roseberryfloat3.jpg" alt="" id="BLOGGER_PHOTO_ID_5450423664587944594" border="0" /></a><br /><div>I saw this post somewhere awhile ago and immediately fell in love. I love rose in things. Rose ice cream was one of my favourites at this ice cream shop in Savannah called Leopold's (a producer owned it, Leopold Stratton I think?). He made awesome rose ice cream. Also, rose in baklava, cookies, cheesecake, all good ideas. For Valentine's Day I made rose cheesecake (still haven't posted that... I think)-- but a rose float? oh jeez! That sounds amazing.<br /><br />So I went to this little market in the Farmers Market on 3rd Street to Monsieur Marcel's and they had not only rose water (yumyum) but rose nectar, which is like... already sweet, and from... the nectar, I guess? So I also have a bottle of that-- it's a soft, perfumy pink fluid sitting in my fridge (still). And it's amazing. <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh095_BJ-Fw5CuzF1yz0Vtry1ZAag5uexgVKqKY-Xg7w2LGoPojVP1xcziXbA91zXG7oruP8Ghau3QuxHdHEDpU-7TGxC6SOnXYEmjQTSAcgSInXhTyDZYVi51EirMxm5wfgJW8djCuuvI/s1600-h/roseberryfloat2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 217px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh095_BJ-Fw5CuzF1yz0Vtry1ZAag5uexgVKqKY-Xg7w2LGoPojVP1xcziXbA91zXG7oruP8Ghau3QuxHdHEDpU-7TGxC6SOnXYEmjQTSAcgSInXhTyDZYVi51EirMxm5wfgJW8djCuuvI/s320/roseberryfloat2.jpg" alt="" id="BLOGGER_PHOTO_ID_5450423651860445298" border="0" /></a>Part of the reason I got the nectar was for this float, it seemed like a good idea. I had strawberry ice cream in my freezer for forever, as well as some frozen berries (including ones I picked last year with Jeff in San Fran. Woops.) Those ingredients combined made this amazing float-- luxurious and delicious. I admit, the water with the rose was... perfumy, not as much sweet. I think a float goes better with more sweetness in the liquid. Maybe mixing a strawberry or raspberry juice with carbonated water and the rose would have been a bit more appetizing, then also floating the berries and strawberry ice cream in it. Yeah, that'd be good. Or perhaps using a sweeter soda water than I did.<br /><br />But whatever the case, I still really enjoyed it-- I felt like Marie Antoinette, drinking a rose flavoured delicacy. And as far as I'm concerned you can't steer wrong with that.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDUraAy1wkbwzyMeMZ2xwm202HSDoy9SwUSkfpGQdvqbMMg45zpZaYfzGOVp4VUVHd7kHH-8x41TGnSYe8cC1Beull5Op8QJpWsCgXy8Vra9QGCJpq2EpcKBCTuUYkEfKP6QV_6jTagI/s1600-h/roseberryfloat1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 217px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEDUraAy1wkbwzyMeMZ2xwm202HSDoy9SwUSkfpGQdvqbMMg45zpZaYfzGOVp4VUVHd7kHH-8x41TGnSYe8cC1Beull5Op8QJpWsCgXy8Vra9QGCJpq2EpcKBCTuUYkEfKP6QV_6jTagI/s320/roseberryfloat1.jpg" alt="" id="BLOGGER_PHOTO_ID_5450423649779958146" border="0" /></a><br /><u>Rose Berry Float</u><br /><span style="font-size:85%;"><span style="font-style: italic;">Recipe from </span><a style="font-style: italic;" href="http://www.thejewelsofny.com/berry-rose-float/">The Jewels of New York</a></span><br /><br />1 1/2 cups sparkling water<br />1 teaspoons rose syrup </div><div>1 teaspooon rose nectar<br />1 scoop strawberry ice cream<br />raspberries and blackberries to garnish<br /><br />In a tall tumbler, mix in Pellegrino and rose syrup. Add in raspberries and blackberries and top with a scoop of strawberry ice cream.<br /><br /></div></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com0tag:blogger.com,1999:blog-823245547123940494.post-33354544709509810702010-04-05T10:54:00.000-07:002010-04-05T10:55:13.160-07:00Honey Walnut Baked Apples<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdPsmi8mbNWr1Os5vcMseWIXnyqGXUNXC-CE2jZ80kcCZlUdbE4LM0q8_rdNuIPRT3GMCZl40fj2OuQ8tgdrrIk5dr6x4lT0BjJ9DX-VIiPUWcoLuYPyQzsk_WbjrdJDkENlhkbEeasc/s1600-h/honeywalnutapple5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdPsmi8mbNWr1Os5vcMseWIXnyqGXUNXC-CE2jZ80kcCZlUdbE4LM0q8_rdNuIPRT3GMCZl40fj2OuQ8tgdrrIk5dr6x4lT0BjJ9DX-VIiPUWcoLuYPyQzsk_WbjrdJDkENlhkbEeasc/s320/honeywalnutapple5.jpg" alt="" id="BLOGGER_PHOTO_ID_5450400006328400418" border="0" /></a>Sometimes I like to be healthy. Really! I know I make a lot of pastries and I'm not exactly the most health conscious person to eat nomnoms, but sometimes I really do like making healthy things! This is... more on that path. I actually meant to make two of these, but I didn't end up using the other apple (I forgot it was in the fridge [yes I keep my apples in the fridge]). But Brian and I ate this for dessert one night after a deliciously filling meal. It was good-- nice and rich and juicy without being excessive. It felt nice, healthier than my usual cake/cookie/brownie/chocolate creations. I like baking, but sometimes it's nice to just make something simple and more au natural.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJW30-2m2BeFTdf3MMGvS5exkERu08xyRysXqv2Y79PJqMCyTHCbNwwQpzVakunG98sK2LaRU6aKa5JWgwzrbzru7PZcUE-a4WmpF-ykn7xP66zcSNB37YnNPhKkoQjNyHm8EuuZpbDY/s1600-h/honeywalnutapple4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJW30-2m2BeFTdf3MMGvS5exkERu08xyRysXqv2Y79PJqMCyTHCbNwwQpzVakunG98sK2LaRU6aKa5JWgwzrbzru7PZcUE-a4WmpF-ykn7xP66zcSNB37YnNPhKkoQjNyHm8EuuZpbDY/s320/honeywalnutapple4.jpg" alt="" id="BLOGGER_PHOTO_ID_5450399994978063234" border="0" /></a>I really think I would've liked to use a Honeycrisp apple for this-- I loove honeycrisps (and pink ladies). Unfortunately my grocer didn't have either, so I used a... a granny smith, I believe. Or maybe a golden delicious? Its sort of hard to tell and I don't really remember. Like most things I've been updating with recently, I made this awhile ago. I really should do better at catching up (sorry, readers).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWMqLRe7XqA6Krjc87zUglq26tNPGbeGwhRFWhnFV4RHzxcb8CqAIo-l91O9S3ThipYoHcyXCxaItbbKRNeD9XTI77MNQMms6IemL9zfKoP_4ef7SNq-tvha7PNcgklYH7AFwTIu2tHc/s1600-h/honeywalnutapple3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWMqLRe7XqA6Krjc87zUglq26tNPGbeGwhRFWhnFV4RHzxcb8CqAIo-l91O9S3ThipYoHcyXCxaItbbKRNeD9XTI77MNQMms6IemL9zfKoP_4ef7SNq-tvha7PNcgklYH7AFwTIu2tHc/s320/honeywalnutapple3.jpg" alt="" id="BLOGGER_PHOTO_ID_5450399987002235698" border="0" /></a>Or maybe this was a honeycrisp. Hmmm. Those are usually like, the only applies I buy. But whatever the case, the skin sort of got... soggy, I think I cooked it too long. But the apple was sort of caramelized by everything, which went well with the ice cream. It was a nice treat-- I should make more, except that I haven't been feeling up to cooking a lot lately. Though Brian and I made a tasty Easter dinner together last night and that was fantastic. :D </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg61OlEtIYNcmAJAw3WJolq8LCmMEPv_i8M-EqGhC3Jd9opbC_AUS71l5kxWDDoH11dW_zCPueoEhaxACkqrOHMqVkfuO4j2U2oGng_uCb82SdKNsf9znelTc1R6GcYRyNhNPO6Z_0KFIA/s1600-h/honeywalnutapple2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg61OlEtIYNcmAJAw3WJolq8LCmMEPv_i8M-EqGhC3Jd9opbC_AUS71l5kxWDDoH11dW_zCPueoEhaxACkqrOHMqVkfuO4j2U2oGng_uCb82SdKNsf9znelTc1R6GcYRyNhNPO6Z_0KFIA/s320/honeywalnutapple2.jpg" alt="" id="BLOGGER_PHOTO_ID_5450399984769098626" border="0" /></a>Anywho, that's it for now, more updates soon! Sorry this one is mostly pictures! :D</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hiaTKl6vXZYv8RT6dYSa_19Qqfzi7PUTlcRVYJo_F4gndP3o6s7NVU4NZEzH3-WIocJ3pcqY-wLOms26gE2_smt5nMvd2Vae1WdwmpDhwrenzN-ktY2MUBCdbQUpOmkP7TPIIhsJlz8/s1600-h/honeywalnutapple1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hiaTKl6vXZYv8RT6dYSa_19Qqfzi7PUTlcRVYJo_F4gndP3o6s7NVU4NZEzH3-WIocJ3pcqY-wLOms26gE2_smt5nMvd2Vae1WdwmpDhwrenzN-ktY2MUBCdbQUpOmkP7TPIIhsJlz8/s320/honeywalnutapple1.jpg" alt="" id="BLOGGER_PHOTO_ID_5450399958474380162" border="0" /></a><br /><br /><br /><u>Honey Walnut Baked Apples</u><br /><span style="font-size:85%;"><span style="font-style: italic;">Recipe from </span><a style="font-style: italic;" href="http://www.cookingbytheseatofmypants.com/recipes/honey-walnut-baked-apples/">Cooking by the Seat of my Pants</a></span><br /><br />1 medium apple<br />1 teaspoon sugar<br />a dash of cinnamon<br />1/2 tablespoon honey<br />2 teaspoon unsalted butter, melted<br />1 tablespoon chopped walnuts<br /><br />Preheat oven to 350 degrees.<br /><br />Melt the butter in a small saucepan over low heat, or in a deep bowl or cup in the microwave. Add sugar and cinnamon to a medium mixing bowl and stir to combine. Add honey and melted butter, whisk until smooth. Stir in walnut pieces sit a long spoon. Set aside.<br /><br />Core the apple and cut a shallow slit around the center of each apple, just through the skin, approximately 1/8 of an inch deep. Fill each apple with 1 to 2 tsp of the filling mixture. Arrange in a high-sided baking dish just large enough to hold the apples. (I used an 8-inch square baking dish for these, but a pie tin would have worked as well.) Bake for 35-45 minutes, or until apples are tender. If filling begins to blacken, cover the apples with foil and continue cooking.<br /><br />When done, set on serving plate and serve immediately with a little honey or a scoop of vanilla ice cream.<br /></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com0tag:blogger.com,1999:blog-823245547123940494.post-63052849151533799822010-03-24T17:40:00.000-07:002010-03-24T17:40:32.855-07:00Cinnamon Chip Danish<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEBObsj-7rYzDhkdGcKq0zFyk1zc0s69jmjRsePXUP9N8pPftUwxTwMZrqIbyDNaOGKZySZgJyj66vn4NUnccT_dcnrf9lDJExcQgRQRTYfkts4bmVbJ8f_omP3eSGwwoMVOogS6u6SE/s1600-h/cinnamonchipdanish7.jpg"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljx3ZTU0EYfy6Qmz8YtzpNfdqbq-lLcQJ3tC5z0W4sHjby5dNs2vhZiDitE-6T6qyyYQkXDUo-YoeHVEABun-tEYsaSIXF_L4MP55b_2ky5o_vmb-YQUwm-VFOIPHhApIJA6YPtBZ6J0/s1600-h/cinnamonchipdanish3.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 217px; height: 320px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljx3ZTU0EYfy6Qmz8YtzpNfdqbq-lLcQJ3tC5z0W4sHjby5dNs2vhZiDitE-6T6qyyYQkXDUo-YoeHVEABun-tEYsaSIXF_L4MP55b_2ky5o_vmb-YQUwm-VFOIPHhApIJA6YPtBZ6J0/s320/cinnamonchipdanish3.jpg" alt="" id="BLOGGER_PHOTO_ID_5450398437027740162" border="0" /></a><div>Oh.</div><div><span class="Apple-style-span" style="color:#000000;">My!<br /><br />This dish-- this.... this cinnamon chip danish... this was so heavenly. Brian and I had it every morning for breakfast (practically) for like a week. Once I even had it for dessert. I just wanted more and more. It could be because I'm hopelessly addicted to cinnamon. It could be that we love pastries. I don't know. It was just... tasty, tasty, tasty. Now that I'm posting about it, I'm tempted to make it again. Maybe I'll make a cherry or strawberry danish instead?? Or chocolate? Because... I mean, right now I really want chocolate. But it's Spring!! It's time for fruits and berries and amazingness!!<br /><br />But whatever!! Cinnamon chip danish, you are my hero. Actually, I watched Inglorious Basterds twice in the week that I made this, and I kept thinking of the scene where he orders Shoshanna whipped cream and a danish (growing up, my best friend was named Shoshana, and I thought of her a lot because of that movie), and so every morning when I cut slices for Brian and myself I made sure to serve them with whipped cream on the side. It seemed necessary, and went well with our coffee.</span></div><div><span class="Apple-style-span" style="color:#000000;"><br /></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Egk76rjSyWpJ7qYjUYwYBuojsSUeS0rD9-je8KXcF32VcPeA4Vbj7yPb3VvsQUtP6LXssJKpB1gODTyVCd51lpk1QrR782XtzOWQcz92jfOtB009-PDJakczCSFw_pi8iE_1aJ8qqlU/s1600-h/cinnamonchipdanish6.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Egk76rjSyWpJ7qYjUYwYBuojsSUeS0rD9-je8KXcF32VcPeA4Vbj7yPb3VvsQUtP6LXssJKpB1gODTyVCd51lpk1QrR782XtzOWQcz92jfOtB009-PDJakczCSFw_pi8iE_1aJ8qqlU/s320/cinnamonchipdanish6.jpg" alt="" id="BLOGGER_PHOTO_ID_5450398576978317634" border="0" /></a></div><div>It was really fun to make this. Sure, it took awhile (I made it the night before with some soup, I believe), but it was fun. I like making pastries and bread items-- I like letting them rise and kneading them and cutting the pieces and folding it to be pretty. When it came out of the oven it made me so happy-- it was so pretty. I believe I squeeled and was like "Look how pretty!". And since it was breakfast, the pictures turned out nice too. Also, Brian turned out nice to, he's below. ;)</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEBObsj-7rYzDhkdGcKq0zFyk1zc0s69jmjRsePXUP9N8pPftUwxTwMZrqIbyDNaOGKZySZgJyj66vn4NUnccT_dcnrf9lDJExcQgRQRTYfkts4bmVbJ8f_omP3eSGwwoMVOogS6u6SE/s1600-h/cinnamonchipdanish7.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 217px; height: 320px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEBObsj-7rYzDhkdGcKq0zFyk1zc0s69jmjRsePXUP9N8pPftUwxTwMZrqIbyDNaOGKZySZgJyj66vn4NUnccT_dcnrf9lDJExcQgRQRTYfkts4bmVbJ8f_omP3eSGwwoMVOogS6u6SE/s320/cinnamonchipdanish7.jpg" alt="" id="BLOGGER_PHOTO_ID_5450398583124072610" border="0" /></a>Look at him enjoying my danish, isn't he cute? This picture makes me want to give him a hug, but he's still at work. I will give him a mental hug right now.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IAnQU1p-B3S8W59MuBtgubjna0HQQCbFAKQ3a6hih5-fcWBBYELCTT8RCp1pg8gVdvo_XDHHwNVsUCkjLGMaKF-OYk0vRKaO5hxNCA0I6M4wyTx05LDg3_6ET9XBUA8kDge4s4OHtgs/s1600-h/cinnamonchipdanish5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0IAnQU1p-B3S8W59MuBtgubjna0HQQCbFAKQ3a6hih5-fcWBBYELCTT8RCp1pg8gVdvo_XDHHwNVsUCkjLGMaKF-OYk0vRKaO5hxNCA0I6M4wyTx05LDg3_6ET9XBUA8kDge4s4OHtgs/s320/cinnamonchipdanish5.jpg" alt="" id="BLOGGER_PHOTO_ID_5450398450242292866" border="0" /></a>The inside of the pastry is cream cheese, sweetened and folded with cinnamon chips. It's rich-- definitely, and not as dry as a lot of the cream cheese filling in danishes I've had in the stores (probably the yolk --> cream cheese ratio, which looks something like this [ cream cheese > egg yolk ]). The cinnamon chips, which my mom got for me while I was at home for Christmas because I can't find them here (which is funny, because I've had this recipe in my box for like, a year and a half now, and I made this like over a month ago... oy, I'm so bad at this updating thing.)</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSyAJoqb7n640Zzb_orPGFIQ1g1mBZ8dwdZBfEDFA7cHIpi94EaoMzc7GF5GUApvxNshLip_8UHChN_nfBmFfs0L_tnhxDYdHHMGudka6_PtxjejkfFsSihlSf23Q-2l63qdqgUHvleo/s1600-h/cinnamonchipdanish4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSyAJoqb7n640Zzb_orPGFIQ1g1mBZ8dwdZBfEDFA7cHIpi94EaoMzc7GF5GUApvxNshLip_8UHChN_nfBmFfs0L_tnhxDYdHHMGudka6_PtxjejkfFsSihlSf23Q-2l63qdqgUHvleo/s320/cinnamonchipdanish4.jpg" alt="" id="BLOGGER_PHOTO_ID_5450398447215083154" border="0" /></a>I liked making thick slices and heating them briefly in the toaster oven and then topping them with whipped cream. Once we put butter on, but it didn't taste as good-- the other flavours were weakened. So boo on butter. Give me sugar cream!!</div><div><br /></div><div>We would eat like, two slices each a morning, but it still lasted us about a week. By the end of the week it was kinda dry, but I wrapped it in plastic every day and tried to make it last. It was still pretty moist for staying out that long though. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljx3ZTU0EYfy6Qmz8YtzpNfdqbq-lLcQJ3tC5z0W4sHjby5dNs2vhZiDitE-6T6qyyYQkXDUo-YoeHVEABun-tEYsaSIXF_L4MP55b_2ky5o_vmb-YQUwm-VFOIPHhApIJA6YPtBZ6J0/s1600-h/cinnamonchipdanish3.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6mDrfMuk3zGZTA6KYMxsIgiHkaaV6mdJQogSPdVn6T33iHmgHNQ6uSdYAWzsATI_buY-asHMTxy5JImwFLOI6G2bT5XuXF2IYyUaE1l885JlMQnZDJ2dZvUrnsy2exvQVlAY4GjtD1g/s1600-h/cinnamonchipdanish2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 217px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6mDrfMuk3zGZTA6KYMxsIgiHkaaV6mdJQogSPdVn6T33iHmgHNQ6uSdYAWzsATI_buY-asHMTxy5JImwFLOI6G2bT5XuXF2IYyUaE1l885JlMQnZDJ2dZvUrnsy2exvQVlAY4GjtD1g/s320/cinnamonchipdanish2.jpg" alt="" id="BLOGGER_PHOTO_ID_5450398433010652722" border="0" /></a>I don't think I have anything else to say, but wanted to break up these images. This was so good. My mom is here (she and the rest of my fam delivered to me my furniture from Savannah where I went to school-- they also brought me a buttload of stuff for my kitchen. A box was still left at home, but I now have my kitchen scale back... means I can make french things a bit more easily, no? Hah! No more conversion for me!!)</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6JTLISsSzCn6Xel1CMF-dXbs_l2t1hJhsMGFnYN2_e5Gt_A7vOuE7pS6HpjJfwhMta6rePk03CUYJc-8pwMxLQB0q61OHAZiChrx50KjPLia_M-L5ICFydfVlvxRjyCi2vK5CUO0EGA/s1600-h/cinnamonchipdanish1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja6JTLISsSzCn6Xel1CMF-dXbs_l2t1hJhsMGFnYN2_e5Gt_A7vOuE7pS6HpjJfwhMta6rePk03CUYJc-8pwMxLQB0q61OHAZiChrx50KjPLia_M-L5ICFydfVlvxRjyCi2vK5CUO0EGA/s320/cinnamonchipdanish1.jpg" alt="" id="BLOGGER_PHOTO_ID_5450398424998760066" border="0" /></a><br /><u>Cinnamon Chip Danish</u><br /><span style="font-size:85%;"><span style="font-style: italic;">Recipe from </span><a style="font-style: italic;" href="http://othersideof50.blogspot.com/2009/03/cinnamon-chip-danish.html">The Other Side of Fifty</a></span><br /><br /><br />The Filling<br /><br />6 oz cream cheese, softened<br />3 tbsp butter<br />1 egg yolk</div><div>1 teaspoon vanilla extract<br />1 2/3 cups cinnamon chips, divided<br /><br />In a small mixing bowl, beat cream cheese, sugar, vanilla extract, and egg yolk until well blended. Set aside three tablespoons of the cinnamon chips for garnish. Stir the remaining cinnamon chips into the cream cheese mixture. Set aside.<br /><br />The Dough<br /><br />1 1/2 tablespoons orange juice plus enough milk to make one cup (warm to 100-110 degrees in microwave)<br />2 teaspoons active dry yeast<br />3 tablespoons honey<br />3 1/2 tablespoons melted butter<br />1 teaspoon salt<br />1 1/2 tablespoons vital wheat gluten<br />1 1/2 cups bread flour<br />1 1/2 cups flour<br /><br />Combine the honey and warm milk in bowl. Sprinkle the yeast over the milk and let it sit for 5-10 minutes until bubbly.<br />Add in the butter, salt, wheat gluten, and flours. Mix until the flour is incorporated.<br />Turn the dough onto a lightly floured surface and knead it until it's all smooth and elastic, this should take about 8-10 minutes. Turn the dough into a greased bowl and cover with plastic wrap. Allow to rise until doubled in volume (1-2 hours, depending on room conditions.)<br />Like the original poster, I preheated Brian's oven to it's lowest setting (170 degrees), then turned it off, and this is where I let my dough rise.<br />Punch the dough down, then turn it onto lightly floured working surface and pat it into a ball.<br />Roll the dough into a 12x18 rectangle. Spread the cream cheese mixture lengthwise down the center third of the dough rectangle. Cut 1-inch wide strips from the edges of the dough almost to the filling. Begin the braid by folding the top row toward the filling. Alternately fold the strips at an angle from each side across the filling toward the opposite side. Fold bottom row toward the filling and finish by stretching last strip and tucking under to seal. Transfer to baking sheet that has been sprayed with cooking spray or you can use parchment paper to cover the baking sheet.<br />Brush the loaf gently with a beaten egg and cover loosely with plastic wrap that has been sprayed with cooking spray. Allow to rise in a warm place for about an hour.<br /><br />Preheat oven to 350 Degrees Fahrenheit. Bake the loaf 25-30 minutes, until nicely browned. Remove from the oven and cool.<br /><br /><br />To Glaze....<br /><br />1/2 cup powdered sugar<br />1 1/2 tsp softened butter<br />enough milk to make of the desired drizzle consistency<br />1/2 teaspoon vanilla extract<br />a dash of cinnamon<br /><br />Stir the powdered sugar and butter together in a small bowl. Add vanilla extract and cinnamon and mix. Add milk until you have the needed consistency. Drizzle glaze over cooled danish and garnish with reserved cinnamon chips.<br /><br /><br /><br /></div></div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com0tag:blogger.com,1999:blog-823245547123940494.post-9769401755849170222010-03-19T10:23:00.000-07:002010-03-19T10:23:32.527-07:00Chorizo Kale Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EEaZlF500IYyJTj9L18OLgAsTNu3mtDm73kW4zx_2ebn9W6hvyiuIFQCO-g961_hfE-rmYnSdMUvvqhcKbojQMF9M1h4vyYDOetJVtYJISiYN2mBi6ikhDxq5upAS_tAIpdUbr4Udm0/s1600-h/portuguesekalesoup4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EEaZlF500IYyJTj9L18OLgAsTNu3mtDm73kW4zx_2ebn9W6hvyiuIFQCO-g961_hfE-rmYnSdMUvvqhcKbojQMF9M1h4vyYDOetJVtYJISiYN2mBi6ikhDxq5upAS_tAIpdUbr4Udm0/s320/portuguesekalesoup4.jpg" alt="" id="BLOGGER_PHOTO_ID_5446022644376148578" border="0" /></a><br />Can't remember how long ago it was that I made this-- but it was in my whole 'kale' phase. I think I've made all the kale recipes for now-- just in time, it's leek season. I've gotta put leeks in EVERYTHING. Now it's Spring, so I keep wanting fresh vegetables and fruits... its a dire craving. Unfortunately, I'm pretty broke. I try to keep my expenses cheap then, and while fresh vegetables aren't exactly expensive, they don't last as long....<br /><br />But whatevs! This was an AMAZINGLY flavourful stew. This was so good! I loved the spicy chorizo in it. The recipe I took it from suggested chorizo, though they used Italian sausage. I kind of thought the chorizo would be slicable-- and maybe sometimes it is, but the chorizo I bought just fell right apart and became mushiness in the pan. And in the soup-- but that was fine! It led to a bright red colour, which I appreciated. <br /><br />In the original recipe they called it Portuguese Kale Soup, but I dunno, I don't know enough about the history of this soup to be like, yeah, this is from Portugal. So I'll just say it's Chorizo kale soup. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0AxsXVrj6weK7IrCHoGC8bfMmKr_xf5qIpEIBJVXjpKKfRhjNj5qzlFfXOqqAPZ5EVGZ65EMndPGse8EnXsZLmV0hDZWBWqO1iCR3V-OVW8ZLQquNZXRXvaXfRxRFurLB9s7dU4JF_mc/s1600-h/portuguesekalesoup2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0AxsXVrj6weK7IrCHoGC8bfMmKr_xf5qIpEIBJVXjpKKfRhjNj5qzlFfXOqqAPZ5EVGZ65EMndPGse8EnXsZLmV0hDZWBWqO1iCR3V-OVW8ZLQquNZXRXvaXfRxRFurLB9s7dU4JF_mc/s320/portuguesekalesoup2.jpg" alt="" id="BLOGGER_PHOTO_ID_5446022631489230626" border="0" /></a><br />Brian and I really enjoyed this with some bread. It made enough that we had leftovers for two or three days, and every day it just got better. I didn't have some of the stuff that they originally used in the original recipe, so I adapted it to my own use. Which I did, in fact, enjoy greatly.<br /><br />I keep getting distracted as I write my post because my new kitten is chasing my cat, Tseng, around the apartment and attacking him. Tseng is usually pretty mild mannered, but he's chasing her back. He's much fiercer with her than he has been previously, but he still never hurts her. She's silly, though, because she keeps attacking him, then running and hiding. Coward, hah!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMojW24rxjdjo5QQXxCw6LCYePuco0cq7E0KzsB0KHSRhlqBF3drN-YIr5lpzFVgQIfI9EnDG3NIDUtFQyJUNOpqTFBEHCGzKzWJwpVJ0rG9cWO7jI_lhcpUhrkcAaDuXExFjoVv8WrO0/s1600-h/portuguesekalesoup3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMojW24rxjdjo5QQXxCw6LCYePuco0cq7E0KzsB0KHSRhlqBF3drN-YIr5lpzFVgQIfI9EnDG3NIDUtFQyJUNOpqTFBEHCGzKzWJwpVJ0rG9cWO7jI_lhcpUhrkcAaDuXExFjoVv8WrO0/s320/portuguesekalesoup3.jpg" alt="" id="BLOGGER_PHOTO_ID_5446022641369474514" border="0" /></a><br />Anywho. Yes... soup... right now it's really chilly in my apartment and I could go for another bowl of this. I made this like... forever ago, though. So I definitely don't have any left. In fact, I don't think I have any soup. I could make oatmeal, but I'll probably end up making tea and an egg or something. I haven't had a lot of protein lately (this morning Brian and I had bagels for breakfast) so that's probably a good idea.<br /><br />I'm actually catching up with my posts!<br /><br />This recipe, by the way, was really easy to make. I totally suggest it-- it's like... a piece of cake, and really worth it. Serve with some bread, it's awesome!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRU0zP2qrnL3hWDtXRnquPWzDjkxjvhxTlOklyukVnowCUQCL9Wvs_dqW1z5ScXnC5Rf8sXXXjvQpyhxDWJHNOffBwmR9yezyRCiACdrIQgJHsLXe8b7DF3tTGsqTrW6b_fHKzXGP0OsY/s1600-h/portuguesekalesoup1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRU0zP2qrnL3hWDtXRnquPWzDjkxjvhxTlOklyukVnowCUQCL9Wvs_dqW1z5ScXnC5Rf8sXXXjvQpyhxDWJHNOffBwmR9yezyRCiACdrIQgJHsLXe8b7DF3tTGsqTrW6b_fHKzXGP0OsY/s320/portuguesekalesoup1.jpg" alt="" id="BLOGGER_PHOTO_ID_5446022625662980482" border="0" /></a><br /><u>Chorizo Kale Soup</u><br /><span style="font-size:85%;"><span style="font-style: italic;">Recipe from </span><a style="font-style: italic;" href="http://kathleenjbade.blogspot.com/2009/01/portuguese-kale-soup.html">One Tree Past the Fence</a></span><div><br /></div><div>1/2 pound of kale</div><div>4 cups of chicken stock</div><div>1 pound of chorizo</div><div>2 cans of white northern beans</div><div>1/2 to 1 cup cooked white rice (depending on preference)<br /></div><div>3 cloves garlic</div><div>1/2 red onion</div><div>salt</div><div>pepper</div><div>Cajun essence </div><div>3 drops hot sauce</div><div>1 drop lime juice<br /></div><div>1 tablespoon olive oil</div><div><br />Heat olive oil in a heavy bottomed pan and add the chorizo. Remove the chorizo when cooked thoroughly and add the onion and garlic and saute. Once tender, add the chicken stock and bring to a simmer. Add the kale, simmer for about five minutes then add the rice. Continue simmering until the kale softens. Add the beans and chorizo back in. Add in the hot sauce, cajun essenese and lime juice. Cover and simmer for 20-30 minutes.</div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com2tag:blogger.com,1999:blog-823245547123940494.post-62564521680325539522010-03-18T12:38:00.000-07:002010-03-18T12:38:35.514-07:00Saffron Scented Macaroni and Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64HL2unA2GGgvAf1PQbCya8sbnf6QcKl5VmMRwbWYwY7jYFNUuwXMHubmnVo-C46CBI57h9q6uM2_4JnXUH3dTFLoYx4jeYOqVEz6ZzdenycrnPPsZLxc7TE65v3UPdonxmJZiTf_AP8/s1600-h/saffronmacncheese4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64HL2unA2GGgvAf1PQbCya8sbnf6QcKl5VmMRwbWYwY7jYFNUuwXMHubmnVo-C46CBI57h9q6uM2_4JnXUH3dTFLoYx4jeYOqVEz6ZzdenycrnPPsZLxc7TE65v3UPdonxmJZiTf_AP8/s320/saffronmacncheese4.jpg" alt="" id="BLOGGER_PHOTO_ID_5446021432925841170" border="0" /></a>Macaroni and Cheese has long been one of my favourite meals. When I was a kid it was basically all I would eat (the Kraft kind, which is still something I eat all the time). I feel like I made macaroni and cheese before and talked about that but since I can't find any posts about macaroni and cheese under 'pasta' or 'cheese' that must not have happened. Perhaps that was me preplanning THIS post in my brain. It's like the weirdest sort of deja vu...<br /><br />Anyway... yeah, so I totally adored Kraft macaroni and cheese. I remember once my mom moved to Chicago for a brief period because she was working as a contractor for Kraft and I was like... "Mom, does that mean they'll give us free macaroni and cheese all the time?"<br /><br />They didn't. How little did I know back then. If only they had, my little life would have been the best. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLvGI3TH-KrZoDb12qUmLKfdWQ0kJrOaQLOHODCNarm8rjg2LnVWwH2IeM8fXQJylMwBdN-tZPa2Rojyzc50tVGGmvofy_UfVgKb2qNdmIREdKiShhI06hiho5VMQdgeDTYxVascSddw/s1600-h/saffronmacncheese3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLvGI3TH-KrZoDb12qUmLKfdWQ0kJrOaQLOHODCNarm8rjg2LnVWwH2IeM8fXQJylMwBdN-tZPa2Rojyzc50tVGGmvofy_UfVgKb2qNdmIREdKiShhI06hiho5VMQdgeDTYxVascSddw/s320/saffronmacncheese3.jpg" alt="" id="BLOGGER_PHOTO_ID_5446021429419100578" border="0" /></a>I remember also my favourite dish as a kid (I partially remember this because I wrote it in one of my diaries which I then later read-- I remember reading my words, more than the actual feeling, though I still have that somewhat too) was my mom's pork chops with macaroni and cheese, green peas, and lemon poppyseed muffins. Big meal for a little kid, but man, I loved eating it. I think the flavours complemented each other well, I guess I had a taste for things before I even knew it. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr80JEOwxGYJUwxp44jHBXA4tqCeYyxGx-v9OOWHE6gG_yv2u27Zue5iMdIhDCY0XYBdOsMqwSZqkZ8RoUaqaxqB32mqBZw2FBYlHX4KWtDO62qgsbGlmGdQ6SihHapTBE4upFIRmLKA8/s1600-h/saffronmacncheese2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr80JEOwxGYJUwxp44jHBXA4tqCeYyxGx-v9OOWHE6gG_yv2u27Zue5iMdIhDCY0XYBdOsMqwSZqkZ8RoUaqaxqB32mqBZw2FBYlHX4KWtDO62qgsbGlmGdQ6SihHapTBE4upFIRmLKA8/s320/saffronmacncheese2.jpg" alt="" id="BLOGGER_PHOTO_ID_5446021417467065346" border="0" /></a>I can't say this was the best macaroni and cheese I've ever made (I'm sorry!). I had to break down the recipe because only Brian and I were eating it, and even then it made too much-- but the cheese flavour wasn't strong enough. The cream cheese helped provide the creaminess, but really, I had to add sooo much cheddar to even start making flavour happen. I'll have to retool this and figure it out better-- I think if I make macaroni and cheese again (which I will), I might try to find very flavourful cheeses to see if I can make the most flavourfull macaroni and cheese ever. I mean, for this dish I could see why they did a softer flavour-- if you cover up the saffron with cheese flavour, whats the point? But still, this was missing salt, which I added, and just... general flavour. But then again, I like my stuff cheesy. <br /><br />Anyway, we made it cheesier and saltier and I still tasted the saffron so that much was good, but it was neither of our's favourite dish. We also added broccoli to it, because broccoli is awesome. I also used rotini, because rotini is awesome (also it reminds me of Kraft Spirals, which is also my favourite).<br /><br />Hah, I'm a childish dork. :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyDX8buu0dEZmFFUOx8YksCQeoOskYhbkYc-hx4Qtt6NhjMSqoYwUSh9GveV3QXQ1Lcf6BAQD8W-vrCns6yF4fvaqNj8sFlDMkx4BoL5mpqIrT_llkSS0gaWPaAsNdKNya1aZG9nS2xjg/s1600-h/saffronmacncheese1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyDX8buu0dEZmFFUOx8YksCQeoOskYhbkYc-hx4Qtt6NhjMSqoYwUSh9GveV3QXQ1Lcf6BAQD8W-vrCns6yF4fvaqNj8sFlDMkx4BoL5mpqIrT_llkSS0gaWPaAsNdKNya1aZG9nS2xjg/s320/saffronmacncheese1.jpg" alt="" id="BLOGGER_PHOTO_ID_5446021411181165442" border="0" /></a><br /><div><br /></div><div><u>Saffron Scented Macaroni and Cheese</u><br /><span style="font-style: italic;font-size:85%;" >Recipe from <a href="http://kitchengirljo.blogspot.com/2009/09/saffron-scented-mac-and-cheese.html">The Adventures of Kitchen Girl</a></span></div><div><br /></div><div>1/2 pound elbow pasta</div><div>1/2 onion, finely chopped</div><div>3 tablespoons butter</div><div>1 tablespoon flour</div><div>2 1/2 cups non-fat milk</div><div>4 ounces low-fat cream cheese</div><div>4 ounces shredded sharp cheddar cheese</div><div>small pinch saffron threads</div><div>1 tablespoon hot water</div><div>salt and pepper to taste</div><div>cayenne pepper (optional)</div><div><br /></div><div>An hour or so before making the macaroni and cheese, grind the saffron threads into a powder using a mortar and pestle. IN a small bowl combine the ground saffron and the hot water and allow to steep. In a large pot of boiling salted water, cook the pasta until al dente (about 8 minutes). Drain, then return to the pot.</div><div>Meanwhile, in a large skillet, cook onion in 1 tablespoon of butter over medium high heat. Transfer to a bowl and set aside.</div><div>Melt the remaining butter in the skillet and whisk in the flour, cook, stirring constantly, for 1 minute. whisk in the milk and bring to just a boil lower the heat to medium-low and simmer, stirring often, until thickened, and the cream cheese and cook. Add cheddar cheese (remove from heat0, stir until smooth, add the saffron water and onion. Add to pasta and stir until combined. Season.</div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com3tag:blogger.com,1999:blog-823245547123940494.post-45256597863501147052010-03-17T17:28:00.000-07:002010-03-18T12:26:56.912-07:00Colcannon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiG0InoE_tjeOhWk9xxcR9LwF8yf9zTzVCX8rmkNAW70iRXtbEsrLSEeyy8uL1JyL-aVZPJ0mZcEQIAFRyQozN8T_j0hDE9m0GgwtA2ll-x8FLy7kI81h14ErLJceMzKtPCNAodn_NNQ/s1600-h/colcannon2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiG0InoE_tjeOhWk9xxcR9LwF8yf9zTzVCX8rmkNAW70iRXtbEsrLSEeyy8uL1JyL-aVZPJ0mZcEQIAFRyQozN8T_j0hDE9m0GgwtA2ll-x8FLy7kI81h14ErLJceMzKtPCNAodn_NNQ/s320/colcannon2.jpg" alt="" id="BLOGGER_PHOTO_ID_5450057064900877666" border="0" /></a>For a last minute minute St. Patrick's day festivity offering, I decided to make Colcannon for the honey, who I believe does have quite a bit of irish (he describes his chin as Irish. I believe it's because his beard is reddish, but he said something about it's shape, I dunno) in him. I've made colcannon once before, when I was younga'-- in college. Everyone came over, I had made colcannon and irish soda bread (from scratch!). I can't remember what I thought of it back then.<br />Apparently it's a tradition in Brian's family to have boiled corned beef and cabbage. I've never even had corned beef, so I wasn't about to step into those britches. Boiled cabbage I could do-- and for the amount of colcannon I have I'll have plenty left over for him to have with some...... uh, chicken, I guess.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAAmyaKF3dob6mjMcqs1GV1RMSyVuUlRnVlC3SqBU6y1sjISTbabiCRJSx9jS-Nqnzt2WyZOHQujgbbSLwguz864UuW-BEviG3Po8xwSNYd6kHO48dBi1bYcBIiwUSgb7u57W-TqKrJy0/s1600-h/colcannon5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAAmyaKF3dob6mjMcqs1GV1RMSyVuUlRnVlC3SqBU6y1sjISTbabiCRJSx9jS-Nqnzt2WyZOHQujgbbSLwguz864UuW-BEviG3Po8xwSNYd6kHO48dBi1bYcBIiwUSgb7u57W-TqKrJy0/s320/colcannon5.jpg" alt="" id="BLOGGER_PHOTO_ID_5450057097896138498" border="0" /></a>As I'm boiling the cabbage I am aware of the odor it is releasing. Apparently this is a problem for most people, but I think it actually smells rather tasty. It makes me think of butter. Hmm.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBPsDOEFZTDpIzFIwx_f7tMDMI3fPSRq7OLncsNDAwfEfEqAoMxvzT_w1Ryzk37Bbsr6UZT7LtNZfV0PNXbPXKRnQ9HmSD8zt_wxoY0pfwPYtAkuthse3amvdLz-ZZX9TSwwSiet4r-4/s1600-h/colcannon3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBPsDOEFZTDpIzFIwx_f7tMDMI3fPSRq7OLncsNDAwfEfEqAoMxvzT_w1Ryzk37Bbsr6UZT7LtNZfV0PNXbPXKRnQ9HmSD8zt_wxoY0pfwPYtAkuthse3amvdLz-ZZX9TSwwSiet4r-4/s320/colcannon3.jpg" alt="" id="BLOGGER_PHOTO_ID_5450057072369338514" border="0" /></a>Colcannon is apparently a traditional Irish dish-- with ham, or leeks, or kale, or cabbage, or any combination thereof. It's basically mashed potatoes. I'm making mine with red potatoes, because last night when Brian and I were e-mailing back and forth, he said "red potatoes!", and I like to give him things he likes. Skin on red potatoes, cabbage, salt, and a pool of butter. I'm looking forward to the butter, myself.<br /><br />I'm also adding leeks to this.... I've read its often done. Partially just because I -love- leeks. I love them. Brian's not a huge fan (though I added some to our pasta the other night and he said they 'weren't bad'. Hah!!).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-u_C1loOV56SUjOEo6jpg6jpBQKtok3bKVfzYm3zCCBUan4jNMSkOgwWxst732SojDbmmQeBXpdmLvxF7qhYRImOEoYkfHiTWZUcsBJaJdHU_Af07w4BNDUQrQrFlisCFoyv_IdAFDE/s1600-h/colcannon4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-u_C1loOV56SUjOEo6jpg6jpBQKtok3bKVfzYm3zCCBUan4jNMSkOgwWxst732SojDbmmQeBXpdmLvxF7qhYRImOEoYkfHiTWZUcsBJaJdHU_Af07w4BNDUQrQrFlisCFoyv_IdAFDE/s320/colcannon4.jpg" alt="" id="BLOGGER_PHOTO_ID_5450057088358818834" border="0" /></a>I think the hardest part about making this will be waiting for Brian to get home. He may or may not be off of work right now (he tends to leave any time between 5:30-6:30), but I already started making it. Because I'm sort of silly. Also, I avoid things I have to do and sometimes cook instead. But waiting to eat it will be hard-- I might try a bite before he gets back.<br /><br />I did--it was good, and he enjoyed it as well. :D<br />It did make us a bit stomach-achey after some beer that night though. Forewarning. Anyway, yay!! Colcannon!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhBFIdCkJA91e5mZoO84mt__7OpktIXuZZrJCOj5m1lc1-49S85E53dpiiDYaWZYPjtxkPEXkTdUH_YnbxFGFI7DjGZ5y1LwOHjah9cYi9qkgMl-BzLF2E7cmfguP4i4AUSq90WtrLGE/s1600-h/colcannon1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAhBFIdCkJA91e5mZoO84mt__7OpktIXuZZrJCOj5m1lc1-49S85E53dpiiDYaWZYPjtxkPEXkTdUH_YnbxFGFI7DjGZ5y1LwOHjah9cYi9qkgMl-BzLF2E7cmfguP4i4AUSq90WtrLGE/s320/colcannon1.jpg" alt="" id="BLOGGER_PHOTO_ID_5450057058821024642" border="0" /></a><u>Colcannon</u><br /><br />1 1/2 pounds of red potatoes<br />1 small head of cabbage, decored and sliced<br />1 tablespoon butter<br />A few leaves of leek, chopped<br />milk<br />salt and pepper<br />a dash of mace<br />1/4 pound of ham<br /><br /><br />boil the cabbage in a large pot until tender. Remove from water and drain. Fry in a pan with 1 tablespoon of butter until dried out a bit. Add the potatoes to the cabbage water. Boil until tender. Meanwhile, in a small pot, heat the chopped leek and milk. Mash the potatoes, add salt, mace, and pepper. Add the leek and milk. Add the cabbage and mix until fluffy. Add the ham and mix a bit more.<br />Serve with a well of salted melted butter. Enjoy!Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com0tag:blogger.com,1999:blog-823245547123940494.post-91127946859871094022010-03-16T11:40:00.000-07:002010-03-16T11:40:31.998-07:00Tuscan Ribollita<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirB1ribh_q2uQs7KQ8rnfTGRPCGcTcJWp2zaLH-Oz4j7BWqn1eRkuOHZ68Pj5zh1FOnBdtxm-EFSUgLA_qbj-ec-c1ftczcOgOSsH2GcBje_2A5pF_B4fEKviVR6OYNdv9modncX4Myes/s1600-h/tuscanribolita4.jpg"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1iJpbZOaLCkgq21YEFLq36Avua3P1FCtoSeyBDD4-9qcIMqs6fqLLXfPFzbJzgqTbBnWTLTvUAgqcVB6jlhThWqOzlg7MQpgqzJN_e7iNowGNxWj8qgqYSRe_rMck-jwPvAxYos559o/s1600-h/tuscanribolita3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk1iJpbZOaLCkgq21YEFLq36Avua3P1FCtoSeyBDD4-9qcIMqs6fqLLXfPFzbJzgqTbBnWTLTvUAgqcVB6jlhThWqOzlg7MQpgqzJN_e7iNowGNxWj8qgqYSRe_rMck-jwPvAxYos559o/s320/tuscanribolita3.jpg" alt="" id="BLOGGER_PHOTO_ID_5446014539100385922" border="0" /></a>Tuscan Ribollita is basically a bean stew. An extremely delicious bean stew. It's hearty, it's rich, it's warm... It's everything a girl like me could want on a cold day. This particular batch was shared by my ex-roommate Vicky, Brian, and I with a loaf of sourdough bread. I don't completely remember what it tasted like, except that it smelled amazing and tasted very rich and good. It was very hearty, and filling-- I felt like I should live in a much colder climate than Los Angeles to be eating this meal. Which is funny, because when I imagine Tuscany I sort of envision sun and ripe grapes. But, as I've never been to Italy (as we've gone over before) what do I know?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pgnW3Ip34nL5U8zxBiudX3O8xJ0xLy3G4qsX0rmo97_K1nDjkouPQfEpBOr1hWbP87QA_QE6uikQYQQoaHdS5i6NqqSivP75NtcGue76SzzwF879ff75qcdmnjqIzNOEZZaXfA5VqCg/s1600-h/tuscanribolita2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pgnW3Ip34nL5U8zxBiudX3O8xJ0xLy3G4qsX0rmo97_K1nDjkouPQfEpBOr1hWbP87QA_QE6uikQYQQoaHdS5i6NqqSivP75NtcGue76SzzwF879ff75qcdmnjqIzNOEZZaXfA5VqCg/s320/tuscanribolita2.jpg" alt="" id="BLOGGER_PHOTO_ID_5446014542343780434" border="0" /></a>I do know that when I was younger I didn't really like beans. I mean, I liked refried beans/pintos and cheese from Taco Bell, but if I got minestrone soup I wouldn't eat the beans, or if something came with beans in it, I'd avoid them. I liked green beans though, and lentils. So it wasn't a thing against legumes. I'm not sure what it was. I think maybe beans filled me up too much-- I still sometimes avoid them because they start making me feel very full very fast. Which is what happened with this stew. As you can see in these photos, each of us didn't have a very large portion, but it was more than enough to fill us up (though this may also be because of the bread).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirB1ribh_q2uQs7KQ8rnfTGRPCGcTcJWp2zaLH-Oz4j7BWqn1eRkuOHZ68Pj5zh1FOnBdtxm-EFSUgLA_qbj-ec-c1ftczcOgOSsH2GcBje_2A5pF_B4fEKviVR6OYNdv9modncX4Myes/s1600-h/tuscanribolita4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirB1ribh_q2uQs7KQ8rnfTGRPCGcTcJWp2zaLH-Oz4j7BWqn1eRkuOHZ68Pj5zh1FOnBdtxm-EFSUgLA_qbj-ec-c1ftczcOgOSsH2GcBje_2A5pF_B4fEKviVR6OYNdv9modncX4Myes/s320/tuscanribolita4.jpg" alt="" id="BLOGGER_PHOTO_ID_5446014550493133106" border="0" /></a><br />Vicky will hate me for posting this photo of her, but I think she looks cute. Oh, yeah, we had this with red wine. I believe on Shutterbean it was a suggested serving, but I don't remember what kind of wine we had with it either. Man, I really need to start posting these closer to when I make them so I remember more about them. It's just-- it's just stuff came up! (Like the Eggland contest!!) And I also get distracted by life.<br />I have a casting for Ed Hardy today. Wish me luck!! I ate one of my macarons from a few days ago just a few minutes ago. Probably not good 'I'm-about-to-prance-around-in-my-bathing-suit' food... but I don't regret it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySw9cKozaVxtkPlb3aRFZa6O2sX2QY0lVvOfpBKLAWJWk02STR4RTKzafiYMKxbGA81TbyRIFgpd6QqCq3af0Q8Tn1TsCRMdLbyxpCOfgEUT-ZRLZwXDxk66Y3gnPb-dyI3pNqwet2dQ/s1600-h/tuscanribolita1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySw9cKozaVxtkPlb3aRFZa6O2sX2QY0lVvOfpBKLAWJWk02STR4RTKzafiYMKxbGA81TbyRIFgpd6QqCq3af0Q8Tn1TsCRMdLbyxpCOfgEUT-ZRLZwXDxk66Y3gnPb-dyI3pNqwet2dQ/s320/tuscanribolita1.jpg" alt="" id="BLOGGER_PHOTO_ID_5446014534724509154" border="0" /></a><br /><br /><u>Tuscan Ribollita</u><br />Recipe from <a href="http://www.shutterbean.com/tuscan-ribollita/">Shutterbean</a><div><br /></div><div>2 cloves garlic, peeled and smashed</div><div>1/2 small onion, peeled and roughly chopped</div><div>1 small carrot, peeled and chopped</div><div>2 oz pancetta, chopped</div><div>1/4 cup olive oil</div><div>1/2 a 15 oz can whole peeled tomatoes</div><div>1 15 oz can cannelini beans, drained & rinsed</div><div>1 cup chicken broth</div><div>1 sprig fresh rosemary</div><div>1/2 bunch kale, roughly chopped</div><div>1/8 cup toasted bread crumbs</div><div>grated parmesan</div><div><br /></div><div>In a large pot over medium heat, saute the first five ingredients in2 tablespoons of olive oil for 5 minutes. Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart-- about an hour. Add the kale and cook for five to seven more minutes. Stir in the bread crumbs and serve, drizzled with olive oil and sprinkled with cheese.</div>Stephanesiahttp://www.blogger.com/profile/16401055868765619079noreply@blogger.com1