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Thursday, March 11, 2010
Monday, March 1, 2010
Homeward Bound...
So I've been in Cincinnati for the past four days, and it has been WONDERFUL! I am looking pretty forward to moving here (since it's GOING to happen... I'm sure of it.)
While I've been here, I have been taken to some wonderful places. Places that I am sure that I am not going to be able to live without. Like a grocery store called "Jungle Jim's." This may have been the highlight of the trip. My friend and I decided to go on an "adventure in organic baking" to quote said friend, and she was really excited to take me to this store to get the ingredients we needed. As soon as I saw the outside, I knew why. It looks like a giant playground for foodies. Inside, every ingredient that has probably EVER been made, all conveniently arranged by nationality (I wanted to build a tent in the Italy section and live there... It was THAT GOOD.) The only problem? Prices. Which really bugs me. Why does it have to be more expensive to make good food with quality ingredients than to swing through McDonald's and get a heart attack on a bun? What kind of world do we live in??? I shouldn't have to make six figures a year in order to be able to buy good, fresh food.
I digress. The point of this is, if you ever find yourself in or near Fairfield, Ohio... Go. There. Now.
Other than that, I will share the recipe for the delicious cookies we wound up baking... You can find it here
Enjoy!!
While I've been here, I have been taken to some wonderful places. Places that I am sure that I am not going to be able to live without. Like a grocery store called "Jungle Jim's." This may have been the highlight of the trip. My friend and I decided to go on an "adventure in organic baking" to quote said friend, and she was really excited to take me to this store to get the ingredients we needed. As soon as I saw the outside, I knew why. It looks like a giant playground for foodies. Inside, every ingredient that has probably EVER been made, all conveniently arranged by nationality (I wanted to build a tent in the Italy section and live there... It was THAT GOOD.) The only problem? Prices. Which really bugs me. Why does it have to be more expensive to make good food with quality ingredients than to swing through McDonald's and get a heart attack on a bun? What kind of world do we live in??? I shouldn't have to make six figures a year in order to be able to buy good, fresh food.
I digress. The point of this is, if you ever find yourself in or near Fairfield, Ohio... Go. There. Now.
Other than that, I will share the recipe for the delicious cookies we wound up baking... You can find it here
Enjoy!!
Friday, February 19, 2010
Is it springtime yet?
Well, it's finally here. The 40-day journey known as Lent. And this year, as in the previous two, I have decided to give up meat (mostly to aid my husband, who has also given it up.) As a reformed vegan, I have no trouble whatsoever going without animal products of any sort, so I felt a little guilty about how easy this was going to be for me. In my search for something of real "value" to let go of for the next month and a half, I came across an article about a musician I am really into, in which they say that they don't own a TV. Something about that really made me respect them, and others who choose not to have these brain-sucking devices in their homes. And though this may be a little-known fact to anyone who reads this blog, I actually really enjoy writing music, lyrics, just songs in general. And I really enjoy playing my instruments, singing (in the shower, in the car, to no music at all, pretty much just love to sing all the time.) It's really no wonder that I majored in music in college, I'm pretty good at it (hmm does that sound too proud?) Anyway, I digress... So I got to thinking, I spend way too much time watching TV and movies. I'll come home from work looking forward to lounging on the couch with a diet coke and the remote. And I was totally letting all of my creativity go to waste. So this year, I have decided not only to give up TV for lent, and to devote the time instead to writing at least one new song per week and also practice my instruments (except piano, as sadly I do not have one), but I might just get rid of my TV. (My husband was not too incredibly excited about this!) I know that we are only three days into Lent, but already I don't miss the thing at all. In fact, I come into my living room, see it, and contemplate taking it out to the curb right then and there. I also plan to devote some of this newfound free time to trying out/ writing new recipes. So that is where you, the reader, benefits. Prepare to be recipe-d to death!
The other day, I was flipping through an old issue of Ready Made magazine, and came across a recipe for pickling, of all things, strawberries. It sounded interesting, and like something I'd never tried before. So I tried it. They. Are. Delicious. I won't post the recipe here, it isn't my own, but you can find it on their website www.readymade.com
I haven't made any particularly interesting foods lately, but I promise that as soon as I do, you'll know about it. I'll try to be a more regular poster.
The other day, I was flipping through an old issue of Ready Made magazine, and came across a recipe for pickling, of all things, strawberries. It sounded interesting, and like something I'd never tried before. So I tried it. They. Are. Delicious. I won't post the recipe here, it isn't my own, but you can find it on their website www.readymade.com
I haven't made any particularly interesting foods lately, but I promise that as soon as I do, you'll know about it. I'll try to be a more regular poster.
Monday, February 1, 2010
Sorry!
Ok, so I realize it's been a really long time since I've posted anything. I have no excuse, except for the following list:
1.) I do not have the internet at my house, so I only update when I am able to snag some free wifi
(if blogger had a mobile update feature for us non-iPhone users, I'd use it, but alas anyone without an iPhone is pretty much useless these days, and thus nothing is marketed at us.)
2.) Ok, so I really only had the one reason. But I think it's a pretty good one!
So my apologies.
Anywho, since the last time I was here, I haven't had really many "culinary breakthroughs." I've jsut been working my thankless job and coming home not really feeling up to being creative in the kitchen. Nonetheless, a few days ago, we had some friends over to our house for dinner. It was a spur-of-the-moment meal, but I still had enough time for some minor planning. I had a craving for pasta, and out of that came this incredible (and easy, albeit not as cheap as I'd have liked. But cheaper than eating out) little number.
As usual, I have not named it. I should put someone in charge of naming my dishes. I can whip up the food. The titles, not so much...
You will need:
A pot for preparing pasta
A deep skillet (the kind with the extra handle) for preparing the sauce. It needs to be big enough to hold the entire dish upon completion.
1 pint light whipping cream
1 lb farfalle (bow-tie) pasta
2/3 lb Andouille or spicy italian sausage, cut into large chunks
3 cups raw spinach, rinsed
1 cup cherry tomatoes, halved
8 oz sharp white cheddar (or, I used a raw milk white cheddar, available at FreshMarket)
8 leaves fresh basil, torn
2 cloves garlic, minced
2 Tbsp olive oil, plus more on hand if needed to keep food from sticking to pan*
Coarse-grain sea salt
Pepper
Heat the oil in a skillet over medium-high heat (6 or 7) Brown the sausage chunks until thoroughly cooked (make sure centers are not pink. No food poisoning, please!) Remove sausage from skillet and set aside in a covered bowl.
At this point, start preparing the whole package of pasta according to the directions given.
In the skillet, add the spinach, tomatoes, basil, and garlic to the oil left over from the sausage. Lower heat to medium and saute until spinach leaves have wilted down and garlic has browned slightly. Bring temperature back up to medium-high and pour in the cream. Using a spatula that will NOT scratch your skillet (I recommend a sturdy, good-quality plastic. Oxo makes a great one, and it's reasonably priced), scrape the bottom of the pan to incorporate the spinach mixture, as well as the browned bits of sausage and oil, into the sauce. Add a few pinches of salt and pepper, adding more as you taste the sauce**. Stir the sauce continuously until it is just beginning to come to a slow boil (small bubbles, not a rolling boil.) Reduce heat back to medium, and simmer until sauce begins to thicken slightly. Do not over cook, as sauce will continue to thicken as it cools. When the pasta has finished cooking, drain into a colander, toss with some olive oil, and add to the pan containing the sauce. Stir to coat all of the pasta evenly with sauce. Just before serving, grate the cheese into the pan and give it a few quick stirs. The cheese will melt and add a nice texture and flavor to the sauce, making it almost resemble an Alfredo sauce, only much better! Top with browned sausage and serve immediately. Leftovers will keep for about 3 days
Serves 4 to 6 (four football players, six not-too-hungry people. So I guess it serves 5 normally?? Let's go with 6, and everyone can eat some salad along with it!) Goes well with a good Cabernet , or at least we thought so!
*I recommend investing in a sprayer. You can get a Misto oil sprayer at Bed, Bath, and Beyond for around nine dollars.
** When making sauce-based dishes, or soups, you should ALWAYS taste as you go along. Sometimes in the kitchen it does NOT pay to "trust your instincts" Just use a clean spoon! :-)
Next time, I will tell you all about the beer-cheese soup. I wouldn't want to blow your mind too many times in one post! :-)
1.) I do not have the internet at my house, so I only update when I am able to snag some free wifi
(if blogger had a mobile update feature for us non-iPhone users, I'd use it, but alas anyone without an iPhone is pretty much useless these days, and thus nothing is marketed at us.)
2.) Ok, so I really only had the one reason. But I think it's a pretty good one!
So my apologies.
Anywho, since the last time I was here, I haven't had really many "culinary breakthroughs." I've jsut been working my thankless job and coming home not really feeling up to being creative in the kitchen. Nonetheless, a few days ago, we had some friends over to our house for dinner. It was a spur-of-the-moment meal, but I still had enough time for some minor planning. I had a craving for pasta, and out of that came this incredible (and easy, albeit not as cheap as I'd have liked. But cheaper than eating out) little number.
As usual, I have not named it. I should put someone in charge of naming my dishes. I can whip up the food. The titles, not so much...
You will need:
A pot for preparing pasta
A deep skillet (the kind with the extra handle) for preparing the sauce. It needs to be big enough to hold the entire dish upon completion.
1 pint light whipping cream
1 lb farfalle (bow-tie) pasta
2/3 lb Andouille or spicy italian sausage, cut into large chunks
3 cups raw spinach, rinsed
1 cup cherry tomatoes, halved
8 oz sharp white cheddar (or, I used a raw milk white cheddar, available at FreshMarket)
8 leaves fresh basil, torn
2 cloves garlic, minced
2 Tbsp olive oil, plus more on hand if needed to keep food from sticking to pan*
Coarse-grain sea salt
Pepper
Heat the oil in a skillet over medium-high heat (6 or 7) Brown the sausage chunks until thoroughly cooked (make sure centers are not pink. No food poisoning, please!) Remove sausage from skillet and set aside in a covered bowl.
At this point, start preparing the whole package of pasta according to the directions given.
In the skillet, add the spinach, tomatoes, basil, and garlic to the oil left over from the sausage. Lower heat to medium and saute until spinach leaves have wilted down and garlic has browned slightly. Bring temperature back up to medium-high and pour in the cream. Using a spatula that will NOT scratch your skillet (I recommend a sturdy, good-quality plastic. Oxo makes a great one, and it's reasonably priced), scrape the bottom of the pan to incorporate the spinach mixture, as well as the browned bits of sausage and oil, into the sauce. Add a few pinches of salt and pepper, adding more as you taste the sauce**. Stir the sauce continuously until it is just beginning to come to a slow boil (small bubbles, not a rolling boil.) Reduce heat back to medium, and simmer until sauce begins to thicken slightly. Do not over cook, as sauce will continue to thicken as it cools. When the pasta has finished cooking, drain into a colander, toss with some olive oil, and add to the pan containing the sauce. Stir to coat all of the pasta evenly with sauce. Just before serving, grate the cheese into the pan and give it a few quick stirs. The cheese will melt and add a nice texture and flavor to the sauce, making it almost resemble an Alfredo sauce, only much better! Top with browned sausage and serve immediately. Leftovers will keep for about 3 days
Serves 4 to 6 (four football players, six not-too-hungry people. So I guess it serves 5 normally?? Let's go with 6, and everyone can eat some salad along with it!) Goes well with a good Cabernet , or at least we thought so!
*I recommend investing in a sprayer. You can get a Misto oil sprayer at Bed, Bath, and Beyond for around nine dollars.
** When making sauce-based dishes, or soups, you should ALWAYS taste as you go along. Sometimes in the kitchen it does NOT pay to "trust your instincts" Just use a clean spoon! :-)
Next time, I will tell you all about the beer-cheese soup. I wouldn't want to blow your mind too many times in one post! :-)
Wednesday, November 25, 2009
Happy Thanksgiving!!
Well, I think the title says it all... It's finally that time of year! Time to get fat, and nobody can say anything about it! :-)
Last year, at my husband's family gathering, I brought along a dessert that received such rave reviews that this year I am feeling the pressure to do it again! I didn't want to bring the same thing, but I wanted to keep in the Thanksgiving spirit and not go too crazy. I thought pumpkin pie, but everyone brings and/or expects that it will already be there. So I thought, sweet potato pie! It is pumpkin-y enough to please most people, but it's just different enough that it can be judged on it's own, instead of compared to everyone else's treats.
For my recipe, I used one very similar to a traditional pumpkin pie, but made some tweaks that I think will help to set it apart. For example, instead of sweetened-condensed milk, I used heavy cream and sugar. And I used a little more nutmeg (at my husband's request), as well as the addition of vanilla. If you decide to try it, I hope you like it!
Sweet Potato Pie
Ingredients
* 1 lb sweet potato (or 2 cups mashed)
* 1/2-cup butter, softened
* 3/4 cup white sugar
* 1/2-cup heavy whipping cream
* 2 eggs
* 1 tsp ground nutmeg
* 1/2 tsp ground cinnamon
* 1 tsp vanilla extract
* 1 (9 inch) unbaked piecrust
Directions
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked piecrust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a soufflé, and then will sink down as it cools
Last year, at my husband's family gathering, I brought along a dessert that received such rave reviews that this year I am feeling the pressure to do it again! I didn't want to bring the same thing, but I wanted to keep in the Thanksgiving spirit and not go too crazy. I thought pumpkin pie, but everyone brings and/or expects that it will already be there. So I thought, sweet potato pie! It is pumpkin-y enough to please most people, but it's just different enough that it can be judged on it's own, instead of compared to everyone else's treats.
For my recipe, I used one very similar to a traditional pumpkin pie, but made some tweaks that I think will help to set it apart. For example, instead of sweetened-condensed milk, I used heavy cream and sugar. And I used a little more nutmeg (at my husband's request), as well as the addition of vanilla. If you decide to try it, I hope you like it!
Sweet Potato Pie
Ingredients
* 1 lb sweet potato (or 2 cups mashed)
* 1/2-cup butter, softened
* 3/4 cup white sugar
* 1/2-cup heavy whipping cream
* 2 eggs
* 1 tsp ground nutmeg
* 1/2 tsp ground cinnamon
* 1 tsp vanilla extract
* 1 (9 inch) unbaked piecrust
Directions
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked piecrust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a soufflé, and then will sink down as it cools
Thursday, October 1, 2009
Fall is finally here!
Holy cow, where has the time gone?? It's been so long since I've been on here! I'm a terrible blogger! It's just been so busy, what with work and all... But it's ok, I'm here now.
I've been on a "diet" for about two months now, and I put diet in quoted because it's not really so much that I'm following any particular regime so much as I'm just trying to be healthier. Anyway, the other evening, I found myself lacking anything healthy to eat, except for the soup that I had been eating for the past several evenings. While going through my cupboards and refrigerator, I came up with this super-tasty (and of course, Italian inspired. I can't help myself!) little recipe. Super easy to cook for just one, or can be made for LOTS of people by just multiplying the ingredients. So I just HAD to share it with you! If my restaurant someday has a healthier options section on the menu, this will go on it! And no one has to know it's good for them if you don't tell them!
Unnamed Pasta Dish (Name TBA)
1 cup raw spinach leaves
5 or 6 large basil leaves
1/4 cup chopped red onion (dice it, slice it, doesn't matter!)
2 cloves fresh garlic, pressed or crushed (but still somewhat intact)
1 Tbsp olive oil
6 cherry tomatoes, halved (or 1/2 cup diced tomato)
1/3 cup marinara sauce (to make it healthier watch for lower calorie counts, I will post a recipe soon for home-made marinara)
1 ounce angel hair pasta
Prepare the pasta according to the package directions. While the pasta is cooking, start on the rest of the dish as follows:
In a nonstick skillet, heat the olive oil over medium heat (no higher than 5 or 6, or the spinach will scorch and stick, no matter how good the skillet.) Add the spinach to the skillet, and saute
until the leaves just start to shrivel and turn darker green. Add the garlic and onion, and continue to saute until the onion just begins to become slightly translucent. Add the basil, and continue to saute until the basil leaves pretty much blend in with the spinach. Add the tomatoes and the marinara sauce, and stir continuously until heated evenly throughout. By this time, the pasta should be done. Lower the heat on the skillet, and drain the pasta. Add to the pan, give a quick swirl around, and turn onto a plate. Serves 1.
This stuff is soooo good! My friend and I had a workout date the other day, and I made this for us and my husband also. They both loved it as much as I did! The whole process took about 20 minutes, and it was filling enough for my hubby (and he has a man-sized appetite!) You can even sprinkle a little mozzarella cheese on top and not really alter the nutritional value. Of course, if nutrition isn't really your thing, you can always drown in in cheese like he did!
As I'm typing this, I am enjoying a rather large piece of chocolate mousse cake. After the hard work that I've done, I think I deserve it! Back on the wagon tomorrow!
I've been on a "diet" for about two months now, and I put diet in quoted because it's not really so much that I'm following any particular regime so much as I'm just trying to be healthier. Anyway, the other evening, I found myself lacking anything healthy to eat, except for the soup that I had been eating for the past several evenings. While going through my cupboards and refrigerator, I came up with this super-tasty (and of course, Italian inspired. I can't help myself!) little recipe. Super easy to cook for just one, or can be made for LOTS of people by just multiplying the ingredients. So I just HAD to share it with you! If my restaurant someday has a healthier options section on the menu, this will go on it! And no one has to know it's good for them if you don't tell them!
Unnamed Pasta Dish (Name TBA)
1 cup raw spinach leaves
5 or 6 large basil leaves
1/4 cup chopped red onion (dice it, slice it, doesn't matter!)
2 cloves fresh garlic, pressed or crushed (but still somewhat intact)
1 Tbsp olive oil
6 cherry tomatoes, halved (or 1/2 cup diced tomato)
1/3 cup marinara sauce (to make it healthier watch for lower calorie counts, I will post a recipe soon for home-made marinara)
1 ounce angel hair pasta
Prepare the pasta according to the package directions. While the pasta is cooking, start on the rest of the dish as follows:
In a nonstick skillet, heat the olive oil over medium heat (no higher than 5 or 6, or the spinach will scorch and stick, no matter how good the skillet.) Add the spinach to the skillet, and saute
until the leaves just start to shrivel and turn darker green. Add the garlic and onion, and continue to saute until the onion just begins to become slightly translucent. Add the basil, and continue to saute until the basil leaves pretty much blend in with the spinach. Add the tomatoes and the marinara sauce, and stir continuously until heated evenly throughout. By this time, the pasta should be done. Lower the heat on the skillet, and drain the pasta. Add to the pan, give a quick swirl around, and turn onto a plate. Serves 1.
This stuff is soooo good! My friend and I had a workout date the other day, and I made this for us and my husband also. They both loved it as much as I did! The whole process took about 20 minutes, and it was filling enough for my hubby (and he has a man-sized appetite!) You can even sprinkle a little mozzarella cheese on top and not really alter the nutritional value. Of course, if nutrition isn't really your thing, you can always drown in in cheese like he did!
As I'm typing this, I am enjoying a rather large piece of chocolate mousse cake. After the hard work that I've done, I think I deserve it! Back on the wagon tomorrow!
Friday, September 11, 2009
Hear me out... it's time I said something!
Goodness Gracious! Where have I been?? Not here, that's for sure. And for that, well, I'm sorry!
I've been thinking lately about what I really want to do with my life. And it has finally been decided. I am going to pursue my goal of becoming a chef. That's right, I'm going to go to culinary school. But here is my fear. Where I come from (both my hometown and current place,) people that go to culinary school, or study culinary arts, well, they are slackers. In high school, the people that took culinary arts classes were the kids that took them to avoid having to take foreign languages or gym class. And in college, the people that dropped out of school to go to the local culinary school usually did so because they were failing miserably in their studies. I don't want people to think that about me. And that is why I do not want to start school around here. I want to go away, start somewhere fantastic! A great school with a great reputation, that churns out great chefs, not ones that go on to work at Olive Garden (no offense to the OG, I LOVE that place!! It's just not the same kind of cooking that I want to do...) I have a dream about opening my own authentic Italian restaurant. Not with extra cheese pizza and spaghetti loaded in sauce (They don't REALLY eat it that way over there!) I want to make authentic Pizza, baked in a real brick oven, with just the meager toppings that the Italian version is served with. I want to make Spaghetti Alla Puttanesca, and Maccheroni con la ricotta (the dish that America would later ruin by turning it into Macaroni and Cheese.) I want to have a wine specialist, and an offering of authentic Italian Beers (all Bud Light drinkers will have to just find the nearest Macaroni Grill.)
And yet I feel like I am never going to get there by studying anywhere but the best. And if one more person recommends Sullivan to me, I might get sick (I live only a few short miles from there, and I have seen the kind of students that go there. I'm sure Applebee's is never at a loss for new cooks.)
It has occurred to me that I might sound smug right now. Maybe I do. But I just really know what I want to do with my life. I want to be the best. And when I hand over ownership of my incredible restaurant to my able son or daughter, I want to have my own Food Network show! Just kidding. Okay, maybe not... :-)
Buon Appetito!
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