soul food

Amazing.

Preheat oven 350 degrees. Brush a little bit of olive oil and sprinkle dried rosemary on the top of the loaf. Wrap in tin foil and bake for 5-10.

In a small dish, pour extra virgin olive oil, balsamic glaze (or balsamic vinegar and sugar), and a bundle of fresh thyme.

fav:

 

Smashed Cauliflower

This right here is the second installment of health food trickery.  The first was the frozen bananagram- a banana, nutella, graham treat/ice cream sandwich fake-out.
Now this one is far more menacing: we manipulate the appearance and consistency of cauliflower to  create mashed potatoes. It looks and tastes almost exactly the same. Muaahahahaha! Fool. You just ate cauliflower in disguise.  Actually, I think it might taste better.. so you’re welcome.

It gets weirder: smashed cauliflower requires a lot less butter than you would use for mashed potatoes. Cauliflower doesn’t “take” or absorb the butter like a potato, so it tastes like you threw a whole stick in there.

Ingredients:

1 lb. cauliflower
1 tbsp butter
2 tbsp shredded romano cheese
salt and pepper to taste
red pepper flakes (optional)

Directions:

Steam cauliflower until soft (I used one of those plastic steam bags).  Mash it. Add butter and cheese and whatever else you want.

 

Recipe is from a co-worker. He added some white rice to his, which is a great filler; really smart if you want make for a lot of people.  Thanks Matt!

Summer Salad

Salad:

5 cups of Wegmans Spring Mix (has arugula, chard, spinach, radiccio)
1 avocado, pitted and sliced
4-5 baby roma tomatos, sliced
2 peaches, peeled and sliced
1/3 cup red onion, diced

Dressing:

extra virgin olive oil
white vinegar
cilantro, diced
lemon juice

Seasoning:

chili powder
red pepper flakes
salt and pepper

 

With this salad, it’s best to go VERY light on the dressing.  There is already a formidable party in your mouth going on with the peaches, tomatoes, and avocados.  Swirl the dressing ingredients until it’s moderately blended. Add to salad then lightly toss. Then add a few dashes of red pepper flakes, chili powder, salt and pepper.

chicken salad and puppy adventures

This is Homer, my new puppy. Patrick and I picked him up from a farm in Auburn last Saturday and we havent really left the house since.

A few highlights of the last week:

• Homer got car sick  on the ride home.  On my lap! We drove an hour and a half and he slept most of the way.  Then, we were literally FIVE minutes from the house and then he started make that face and bobbing his head.  Pat looked over so excited thinking he was about to bark for the first time. ”Look! he’s barking, he’s barking!!” and then he threw up all over my lap and I said “nope…he’s barfing.”
• He’s a Border Collie, a working dog that herds sheep and cattle.  Centuries of herding instincts will make these dogs “herd” literally everything that moves (small children, other dogs, rotating fans). Homer has already rounded up his toys into one pile in the living room
• His favorite toy is a pheasant that is roughly the same size as him.  He runs around with it in his mouth, tripping over it every few steps
• He loves dandelions. His method of capture is to decapitate them with one swift chomp of his razor sharp puppy teeth.
• He has deep blue eyes that at times look almost violet, like Elizabeth Taylor.  They’re so pretty it’s almost intimidating!

Okay, now that I’ve sufficiently nauseated you with my new puppy euphoria, we can move on to food.  Wait one more thing: please note that he has a heart on his forehead. Ugh COME ON.

Sorry sorry chicken salad. We’re going to talk about chicken salad.

Ingredients:

2 and 1/2 cups of cooked chicken, cubed
3/4 cup red grapes, cut into coins
1/2 cup celery, diced
1/2 cup onion, diced
1/4 cup chopped walnuts
1/2 cup mayonnaise
salt, pepper, paprika

Directions:

1.  For the chicken, I bought 1 pound of chicken breast, and cut it into quarters.  Fill a large pan roughly half-inch deep with water, then add chicken.  Set over medium heat until chicken is cooked all the way through. Then cut into half-inch cubes.

2. Mix together chicken, celery, onions, grapes, and walnuts in a large bowl. Add mayo and stir until blended.  Season with salt, pepper and paprika.  I added some red pepper flakes as well

The chopped fixings before adding them to the chicken

This makes one hell of a sandwich. I put this on 10-grain bread with a slice of provalone.  Everyone will be super jealous of your picnic lunch.

More puppy stuff:

Pesto Pasta

Today, my friends, is my dad’s birthday!  His sartorial signature is that he sports a bow tie and aviator sunglasses almost daily. Pretty much the freshest man alive.  So of course bow tie pasta seemed appropriate.

Ingredients:

1 lb of your favorite pasta
1/4 cup olive oil
1/2 cup basil pesto
1 cup feta cheese
2 medium tomatoes, chopped
3 tbsp pine nuts, toasted
romano cheese, shredded

Directions:

Boil pasta, drain, add everything else. Aaand that’s it.

Here is the hardest working man in showbidness, the godfather of soul, Mr. JAMES BROWN. Happy Birthday Dad! Love you!

http://www.dailymotion.com/video/x6xqi_james-brown-papa-s-got-a-brand-new_music

nectarine and blackberry galette

Saw this recipe on the cupcakes and cashmere blog and almost ate my own fingers.  Berries and nectarines bubbling in some kind of crispy semi-sealed calzone pie crust. Aaauuuuhaaarrgghhh COME ON.  I even bought a rolling pin I was so pumped to make this freaking thing.

Up until last weekend, I’ve actively avoided any situation that involves more work and the words “excess flour”. Honestly I dont know how people can bake without getting flour and cornstarch all over the place.  It’s so fine and dusty!   Yet this little hand pie thing was a pleasant surprise.  It turns out making pie dough is easy. Not too messy either.  Yay.

Pâte Brisée (aka the pie dough)
Adapted from Martha Stewart

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

Using an electric mixer or food processer: combine flour and salt;. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining.

With machine running, slowly add ice water until dough holds together without being wet or sticky. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Nectarine and Blackberry Galette
Adapted from Bon Appetit, July 2002

Makes one smallish galette, good for 4 to 6 people

1/2 recipe pie dough (above)

1/4 cup sugar
1 1/2 teaspoons cornstarch
3 medium nectarines, each pitted and cut into slices
1/2 -pint basket blackberries
1/4 teaspoon vanilla extract (optional, still not sure if I liked it in there)
1 egg, beaten to blend (for glaze)
Raw or coarse sugar crystals

Peach preserves, heated

Roll out dough on lightly floured sheet of parchment paper to 12-inch round, turning dough occasionally to prevent sticking. Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 minutes.

Make filling: Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, stirring fruit occasionally, about 30 minutes.

Preheat oven to 375°F. Transfer baking sheet with dough to work surface. Let stand 8 minutes to allow dough to soften slightly if too firm to fold. Spoon fruit and juices into center of dough.

Arrange fruit in even 9-inch-diameter layer in center. Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit (center 6 inches of fruit remain uncovered). Brush folded border with egg glaze; sprinkle with raw sugar.

Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Brush fruit with preserves. Slide tart onto rack. Cool 45 minutes. Serve warm or at room temperature with ice cream.

WHEW. That was taken from smittenkitchen with a few minor changes.    It sounds a lot more intense than it is. You really just plop a berry mix on dough and fold it up. It takes more time and consideration to read these damn directions than make the  pie. So doooo it! it’s easy and perfectly imperfect 

Crab Dip and Dark n’ Stormies

Here’s me in the Bahamas doin’ Bahama stuff.

Ahoy hoy!  This is a “seaworthy” hors d’oeuvre my mom has been making since I can remember.  It’s a very easy dip to make and is always a huge hit- it tends to get mauled within an hour.

Crab Dip:

1/2 lb crabmeat or imitation flake crabmeat
1 (8 oz.) package of cream cheese, softened.
3 tbsp mayonaise
1/2 cup diced onions
Old Bay seasoning

Preheat oven at 350 degrees.  In a large mixing bowl, combine crab, cream cheese, mayo, and onion. mix until fully blended and crab flakes are evenly distributed. Transfer to baking dish or pan and add a few dashes of Old Bay.  Bake for 40 minutes. Let cool for 10. Serve with crackers, baguette bread, or pita chips.

Dark n’ Stormies:

2 oz. dark rum (Goslings is always great bet, yet not nearly as alluring as The KRAKEN)
8 oz. ginger beer
lime wedge

Pour rum over ice. Add ginger beer and stir. Add lime and serve.

Exciting news: my good friend Sarah and her boyfriend Bob just got engaged! They’re both sailors (they practically live on the water during the summer) so this dreamy, adorable video is for you guys

Sauteed Brussel Sprouts

Brussel sprouts, among other things, could be considered a universal barometer for developing an adult palette. Liking brussel sprouts, listening to NPR, doing crossword puzzles, reading better homes and gardens, constantly making nerdy puns… all of these things have crept up on me within the last year.  The little things seem to stand out more than any other milestones associated with adulthood (buying a house, getting a full-time job) because they aren’t always indicative of growing up. The newfound interest in light fixtures, interior design, enjoying waking up early, and actually knowing what a 401k is what can come with buying a place and getting a job that seem to carry more meaning than the milestone itself.

I really love all of these new aspects of growing up. It’s nice to feel like I’m moving forward. There are a few things that will never change:  I will never stop loving candy and cartoons. Ever. Farts are hilarious, Friendship bracelets are fun to make, and I will immediately zone out if you try to explain the stock market to me.  It’s still boring and I dont care.

Ingredients:

2 cups brussel sprouts
1/2 cup onions, chopped
1/2 cup fresh mushrooms, chopped
1/3 cup chopped cooked bacon or bacon bits
2-3 tbsp butter
1/4 cup shredded romano cheese
garlic salt

Directions:

1. Put brussel sprouts in a large pot filled with water and bring to a boil. cover and let them sit at medium-high heat for 20 minutes. After time has passed, take one out and cut it in half to test if it has softened.  When ready, drain brussel sprouts in the sink and let them cool. Once they are cool, cut the sprouts in halves or quarters, whatever you prefer.

2. Using a large pan (you’re going to add the brussel sprouts to this eventually so make sure it’s big enough!) melt 1 tbsp of butter at medium heat, then add onions. Let onions sautee for about 5 minutes, then add the mushrooms. cook for another 5 minutes then add the remaining butter, brussel sprouts, and bacon.  Let cook for a few minutes while mixing so they are cooked evenly.

3. Bring down to low heat. Sprinkle cheese  and a few dashes of garlic salt and mix one more time. Serve!

Love Potion No. 9

Happy Valentine’s Day, boozebags!  Rather than making a heart-shaped sugary nightmare, alcohol seemed to be a universal celebratory vessel for singles and couples alike.  The potion is a two-parter: 9a and 9b. I didn’t want to choose between the two and I promise you they are equally effective in inspiring amorous feelings and goodwill towards your valentine, friends, humankind, and the cocktail itself.

Potion #9a: Orange Salted Caramel Margarita

3 oz tequila
3 oz orange juice, preferably freshly squeezed
2 oz caramel syrup or sauce (NOT topping! It needs to be runny for it to mix)
1 oz triple sec
1 oz lime juice
salt and sugar

1. Rim margarita glasses by dipping them in some caramel sauce then into a 50-50 combo of salt and granulated sugar.

2. Combine above ingredients into a cocktail shaker filled half-way with ice, shake for 30 seconds. Pour into prepared glasses, or serve on the rocks.

Above are hand-painted glasses from my grandma.  Aren’t they beautiful?

The rim station

Extreme close-up!  I made the rookie mistake of buying caramel topping instead of syrup the first time I made these. So when done right, the drink is a slightly darker caramel color. Original recipe here

Potion #9b: Cranberry Mojitos

8 oz. fresh or frozen cranberries
1 cup sugar
1 cup water
20 mint leaves
2 tbsp lime juice
Ice
4 oz. white rum (I used Bacardi Superior)
4-6 oz. soda water

1. Put cranberries, sugar, and water in a medium saucepan and bring to a simmer over medium heat. Then lower the heat a bit to medium-low and continue to cook for about 10 minutes, before your berries start bursting. Remove from heat.

2.  Let berry mixture cool for about 10-15 minutes (I put my saucepan in the fridge out of impatience). Strain berries over a small bowl for your simple syrup.

3.  Put about 10 leaves of mint and a tablespoon of lime juice in each glass. With the back of a wooden spoon or the handle of an ice cream scoop, mash the mint up.

4. Put ice in each glass and pour 2 oz of the cranberry syrup and 2 oz rum. Top off each glass with soda water and sprinkle some fresh cranberries in for garnish.

Original recipe here

Bonus!

Just for fun, here are some Valentine-y things from around the web:

A do-it-yourself heart elbow patch found here.  Undeniably sweet but I’m not nearly crafty enough to do it.  It’s more up my roommate’s alley…. Lizzie, you wanna field this one?

A cardiogram heartbeat necklace. Neat!  Found here

Dog valentine

sticky coconut chicken

Greetings from the International grocery aisle!

Ingredients

Chicken:
2-3 chicken breasts cut into strips
(for a more savory version: opt for boneless, skinless chicken thighs)
1 cup canned coconut milk
1 tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 tbsp soy sauce
1 tsp red pepper flakes

Rice:
2 cups of uncooked white rice
2 tbsp butter
3 tbsp coconut milk

Directions

1. For the coconut milk mix in the cellulose (the white stuff at the top of the can) before adding it to the marinade.  The cellulose is a thickening agent and it will help create a more uniform consistency your marinade. Marinade chicken in coconut milk, ginger, pepper and red pepper flakes for 3-4 hours.

*Remember to save the leftover coconut milk for the rice!!

2. Grill on barbecue OR stovetop in a large pan or skillet on medium heat until cooked all the way through

3. Follow box instructions for rice. Once it is ready, mix in butter and coconut milk. Cover and set aside.

4. While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes.  But once it starts getting thick, immediately take it off the heat! It turns to molasses very quickly so be mindful after 5 minutes. Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice. Original recipe here

This is my island in the sun.  Heat wave!!