food is lovely

It's been a crazy 2 months...

2010-03-16T11:16:00.002-06:00

I have married my love.
Moved homes.

That doesn't sound too crazy, but you then again, are not me.

I will update this weekend. promise! I have about 5 recipes to add and lots of experience. heh. get ready my friends...

Creamy Leek and Potato Soup

2010-01-05T22:54:00.005-06:00

I have never cooked with leeks, but I have always wanted to. It's not that they were intimidating like say, an artichoke or a souffle, but there is a certain amount of knowledge you need to cook certain things. I've always thought leeks fell into this category. It turns out they are very easy to cook with. I will be a lot doing more of it!

The look like giant spring onions (also called green onions or scallions). I found some leeks this weekend and went to town planning a dish around them. I settled on this recipe from Epicurious. I made some substitutions to the soup to fit what I had on hand. The soup was nice a creamy but not at all heavy. I will make this again, but I will also stick to the original proportions more. I loved the flavor, but it was very mild and subtle. I love a soup to grab you by the tounge and make out with you...

This soup was definitely better the next day. I highly recommend preparing this ahead of time, even up to a day or two before serving it, to allow the flavors to really meld together.

Below are my alterations.

4 medium leeks, trimmed, white and light green parts only, chopped

8-10 green onions/scallions, chopped

1 medium onion, chopped

1 carrot, chopped

2 celery ribs, chopped

1 tsp. salt

1/2 tsp black pepper

1 stick unsalted butter

4 small boiling potatoes

1/2 cup dry white wine

3 cups low sodium chicken stock

2 small bay leaves

1-1/2 cups fresh flat leaf parsley, chopped

1/4 cup all purpose flour

1 pint heavy cream

Directions

1. Wash chopped leeks in a bowl of cold water, agitating them, then lift out and drain well in a colander.

2. Cook leeks, scallions, carrot, celery, salt, pepper and butter in a 5-6 quart heavy pot over medium heat, stirring occasionally, until tender. About 8 minutes. Peel potatoes and cut into 1/2 inch cubes, add to onion mixture along with wine, stock and bay leaves. Bring to a boil then reduce heat and simmer until vegetables are tender. About 15 minutes.

3. Stir in parsley and simmer uncovered for 5 minutes. Discard bay leaves and keep soup at a bare simmer.

4. Melt remaining 4 Tablespoons butter in a 1 quart heavy saucepan, over moderate heat, then add flour and cook roux, whisking until golden, about 3 minutes. Remove from heat and add 2 cups of simmering stock from soup, whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and whisk to a simmer. Add additional water if necessary. Add heavy cream.

5. Blend soup in several batches in a blender or using an immersion blender, process until smooth. Reheat if necessary. Season with salt and pepper.

*2nd photo from epicurious.com

Happy Birthday to me...

2010-01-05T21:48:00.004-06:00

At times, I am a simple girl. My favorite cake always has been Classic Yellow Cake with Chocolate Icing. I have had it from the box, from scratch and even in ice cream form. (curses to Marble Slab Creamery...) Quite honestly, I will take it any way I can get it.

This year for my birthday, I decided to indulge my culinary senses and bake a gorgeous cake all for myself. And so I did. (ok, I shared a little...) The cakes were perfect. And I am no baker, so I say that with pride. The icing...well that is a different story entirely. See, I prefer the whipped buttercream type of chocolate icing. And unbeknownst to me, the icing I decided to make actually turned out to be more of a dark chocolate ganache. It was good, but quite strong. A little whipped cream even things out nicely.

Here are the recipes I used.

Yellow Butter Cake

from Martha Stewart.com

makes two 9-inch round cakes.

2 sticks unsalted butter, room temperature, plus more for pans.

1-1/2 cups all-purpose flour, plus more for pans

1-1/2 cups cake flour (not self-rising)

1 T baking powder

1/2 tsp. salt

1-3/4 cups sugar

4 large eggs

2 tsp. pure vanilla extract

1-1/4 cups milk

Directions-

1. Preheat oven to 350 degrees. Butter two 9x2" round cake pans; *Line the bottoms with parchment paper. Butter parchment paper and dust with flour, tapping out excess. Set aside. Into a medium bowl, sift together flours, baking powder and salt. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, 3-4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in the vanilla. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

3. **Divide the batter between the prepared pans and smooth with an offset spatula. Bake, rotating halfway through, until cakes are golden brown and a cake tester (or toothpick) inserted in the middle comes out clean, about 30-35 minutes. Transfer pans to wire rack to cool for 20 minutes. Invert cakes onto rack, peel off the parchment. Re-invert cakes and let them cool completely top sides up.*I skipped the parchment paper and my cakes were fine.

**it might help to use large measuring spoons here to get an equal amount if you aren't used to "eyeballing it".

Chocolate Frosting

makes enough to frost and fill the recipe above.

24 ounces best quality semi-sweet chocolate, chopped into pieces

1/2 cup plus one Tablespoon Dutch-process cocoa powder

1/2 cup plus one Tablespoon boiling water

3 sticks unsalted butter (room temperature)

1/2 cup confectioner's sugar

pinch of salt

2 layers of Yellow Butter Cake

sprinkles are optional...

1. Place chocolate in a heatproof bowl over, but not touching, simmering water. Turn off heat, stirring occasionally until chocolate has melted completely, about 15 minutes. Sit bowl on counter top and let chocolate cool to room temperature, 25 to 30 minutes. Meanwhile, combine cocoa powder and boiling water together and stir until cocoa has dissolved.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, confectioner's sugar and salt on medium-high speed until light and fluffy, 3-4 minutes. Add melted chocolate, beat on low speed until combined, 102 minutes, scraping down the sides of the bowl as needed. Beat in cocoa mixture.

3. ***Using a serrated knife, cut off the tops of the cakes until even, brush off crumbs. Place 4 pieces of parchment paper around the base of a serving plate of lazy Susan. Place the 1st layer on the cake plate and spread with 1/3 of frosting, add the 2nd layer upside down and spread with remaining frosting.

***I didn't cut my cakes, I simply used as is. And the frosting part is kind of trial and error if you've never done that before. But just go for it. It all takes good in the end!

Sickie Soup

2009-11-22T20:58:00.003-06:00

I've been really sick the last couple of days

not leaving my bed for the better part of the weekend.

tonight at about 8pm, I realized I hadn't had anything but a cup of tea all day

and I went on a hunt for nourishment.

scouring through the cupboards, I realized how much I love to cook.

so much so that I make everything from scratch.

even soup.

tell me this...

who doesn't keep at least one can of chicken noodle on hands for such under the weather occasions?

me. that's who.

and when you haven't showered in days and have been sneezing your head off, barely able to breathe or stand without feeling faint...who wants to go to the grocery store at 8 o'clock at night?

not me.

so I went looking for something, anything, that I could quickly throw together and eat to make me feel a little bit better.

then I remembered that I recently purchased a can of Organic Butternut Squash.

I had wondered what it would be like to cook with canned squash and threw it into the basket along side the rest of my groceries.

there is actually a recipe on the back of the can and I loosely based my soup on that.

I apologize for the super crappy photo but it was taken late at night.

in reality, the soup was a beautiful creamy caramel color

and it was sweet and tangy and spicy all at once.

there was enough for 2 large bowls.

you can easily double or triple this recipe for a crowd.

Butternut Squash Soup

1 can Organic Butternut Squash

2 cups Organic Apple Cider

1 cup Organic whipping cream

1 tsp. cinnamon

1/4 tsp. freshly grated nutmeg

1/8 tsp. ground cloves

1/8 tsp. freshly ground black pepper

a pinch of kosher salt

In a large saucepan, put in the apple cider and spices. Bring to a boil, whisking to immerse spices. Add the Butternut Squash and blend with a whisk until smooth. Add the cream and bring back to a boil. Cook for 10-15 minutes, until thick. Enjoy!

For Erin

2009-10-14T21:34:00.005-05:00

I love pasta. I could cook it, and eat it, every day. When my son started turning his nose up at marinara sauce, I knew I had to find another way to cook pasta that was still delicious. I discovered lemons. Obviously, I knew what lemons were before the ripe old age of 29, but I didn't quite realize how amazing they would be when combined with olive oil and pasta. Can you say delicious?

One of my favorite chefs is Giada de Laurentiis...I know, I know...she shows a lot of boob. But, her food is amazing and simple to prepare. I have 2 of her cookbooks and have made almost everything out of the 1st one and probably half the recipes out of the 2nd. I haven't been disappointed yet. I used to watch her show, Everyday Italian, when I was a stay at home mom. You have to focus on what she is saying instead of her cleavage, but I managed.

So, one of her recipes that I love is for Lemon Spaghetti. It is very simple. Very tasty. Very satisfying. I made it so much that I thought I would tire of it. But I didn't and neither did my son. But I did decide that I'd like to experiment with different add in ingredients, and somehow, ended up with what has quickly become one of my signature dishes. Basically you use the Lemon Spaghetti recipe with some variations.

Instead of Spaghetti, I use Orzo Pasta. It looks like rice, and kids love it. I often will purchase a roasted chicken at the grocery store and pull the meat off to chop and add to this dish. It is lovely without the chicken, though.

my variations:
In large skillet heat 2 T. olive oil, add ½ chopped yellow onion, pinch of red pepper flakes* and one clove garlic, chopped. Cook until soft. About 5-8 minutes. Chop 2 zucchini and 2 summer squash into small pieces, add to onions. Cook until bright and slightly soft, not mushy. Season with salt and pepper. Add vegetables to lemon spaghetti mixture and toss. Add chopped chicken, if using.

*I often leave out the red pepper since my son is not fond of spicy foods.

I have made this with canned tuna (in olive oil) and added black or kalamata olives instead of the squash and zucchini with chopped parsley instead of basil. It is very refreshing in the summer.

And that, my friends, is a weeknight meal like none other.

Enjoy!

*I am planning this for dinner tomorrow. I will take a photo if there is time before it is all eaten*

cooking is fun

2009-10-13T22:08:00.004-05:00

I love to eat. and I love to cook. This is where I talk about it all.

I started cooking when I was very young. I can vaguely remember making a box of Kraft Macaroni and Cheese for my younger sister and I when I was about 8 years old, after my mom suffered from a fairly nasty sunburn and could not get out of bed for days. I have no idea how it turned out, but I do know we ate it. Growing up, my grandmother taught me things about cooking. Like how to form the perfect scalloped pie crust edge. She hates it when I tell her that I don't even like the crust. It's not something I do very often. She has this secret way of cooking fried chicken that makes it taste unlike any fried chicken you've ever tasted in your life. It is amazing. Good enough to slap your mama, as we used to say growing up, and often is accompanied by chunky mashed potatoes and homemade white gravy, green beans and homemade biscuits. It's a feast. And part of her secret is using a cast iron skillet to cook the chicken. I will tell you the rest of the secret one of these days.

She grew up on a farm, eating the food they grew and the animals they raised. Then, over the years, they moved to town and fell into the traps of modern American cuisine. All additives, nothing pure. She still cooks great fried chicken, but it's not a "catch your own" chicken anymore.
My way of cooking and eating is very munched shaped by my childhood and my firm belief that you are what you eat. I believe that a lot of health problems could be solved by adapting a healthier eating lifestyle. *this is where I insert that no, I am not a doctor or a nutritionist, just a person who likes to cook, read and be healthy.* I haven't always been this way. During college I put on loads of weight because I was living off of junk food, eating things that have a shelf life of 150 years. My views on food have come full circle as an adult and even more so after I become a mother. Can you say made all her child's baby food anyone?

Basically, I believe in 2 things- 1. if it will spoil, then it's probably good for you and 2. the closer the food is to the ground, the better it is for you. What do I mean by this? Well, first, if you can take a hamburger and sit it in your office for a year and it never rots, it is probably not that great for your system. This is something that has actually been done by a local chiropractor of a certain burger from a certain fast food chain. ya know, "billions and billions served"? gross. and we are never eating there again.

Secondly, if your food is fresh, such as a potato, it is probably good for you. But if your food has a shelf life like baked potato chips? they probably aren't' that great for you no matter their "low-fat" tag. To me it's all about the content of the food, how it's actually eaten, that makes a difference.

I believe that you don't have to buy special diet food to be healthy. I don't believe in low-fat, low-carb, low-sugar, no taste, all preservatives kind of eating. Eat food in it's most natural state and it will be amazing both to taste and to your health. I have a strong affinity for natural, whole grains, organic, locally grown foods. I get them whenever possible. In my area, that isn't always easy or cost effective. But I do try to stay away from the "dirty dozen". This is a list of 12 food that you should probably always buy organic.

"Dirty Dozen"
1.Peaches
2.Apples
3.Sweet bell peppers
4.Celery
5.Nectarines
6.Strawberries
7.Cherries
8.Lettuce
9.Grapes (imported)
10.Pears
11.Spinach
12.Potatoes

Why these certain foods you ask? Well, they are typically higher in pesticides than other foods.
There is also a "safe" list of items you should not worry about buying organic.

"Safe List"
1.Eggplant
2.Broccoli
3.Cabbage
4.Bananas
5.Asparagus
6.Sweet peas (frozen)
7.Mango
8.Sweetcorn (frozen)
9.Avocado
10.Onions
11. Pineapples

In the future, I will share with you my thoughts on food, my recipes, other cooks recipes and links, information and cookbooks that I find useful and inspiring. Let's start with a bang...

Caramel Apples

*I do not claim to be a photographer, well, I actually do, but I take no responsibility for the crappiness of my photos from here on out. thankyou.*

I saw these delicious beauties on Heidi Swanson's website a few weeks ago. (sidenote- I adore Heidi and will probably feature many many of her recipes and ideas here too. She and I think a lot alike) I loved the idea of not using any corn syrups, so I thought I would give them a try, even though I am not a whiz at using the candy thermometer. Which, by the way, is a must. I found one at Bed, Bath and Beyond for about $10.

Recipe- (I doubled mine)

6 - 8 small Organic apples, unwaxed, cold

1 cup Organic heavy cream

1/2 teaspoon sea salt

1 cup locally grown honey
Special equipment: candy thermometer and lollipop sticks

Line a baking sheet with parchment paper***.Push a lollipop or popsicle stick deep into each apple - in through the stem. Fill a large bowl 1/2 full with ice water and set aside.

In a medium, thick-bottomed saucepan heat the cream and salt until tiny bubbles start forming where the milk touches the pan - just before a simmer. Stir in the honey. Bring the mixture to a boil. Now reduce the heat to an active simmer and cook, stirring constantly with a wooden spoon, for about 15-20* minutes or until the mixture reaches about 255-260F degrees.

To stop the caramel from cooking, very, very carefully set the bottom of the saucepan in the bowl of cold water you prepared earlier - taking special care not to get any of the water in the caramel mixture. Stir until caramel begins to thicken up** - you want the caramel to be thin enough that it will easily coat your apples, but not so thin that it will run right off. If the caramel thickens too much simply put the pot back over the burner for 10 seconds or so to heat it up a bit.

I tilt my sauce pan so all the caramel forms a pool on one side, and use my other hand to dunk and twirl each apple until it is thoroughly coated with caramel. Place each apple on the parchment lined*** baking sheets and allow the caramel to cool and set.

Makes 6 - 8 caramel apples.

So, that is the recipe. But here are a few things I learned last night while making these bad boys....

* it takes about an hour to 1 1/2 hours to get the caramel mixture to the right temperature NOT the 15-20 minutes in the directions. My arm was quite tired after all of that stirring.

** I didn't let mine thicken enough. I stirred it over the ice water for about 5-6 minutes, until it was getting thick on the spoon, but still had a thinness to it as well. The first 6 apples I covered weren't near as nice as the last 6 after the mixture had sat a while longer. The thicker it got, the better the caramel adhered to the apples. I removed the pan from the water bath when I felt like it was thick enough.

*** After reading the blog comments about caramel sticking to parchment paper, I used waxed paper and the caramel still stuck horribly. I HIGHLY recommend using a Sil-pat here.

Also, as an added note, I had the hardest time finding sticks for these apples. you'd think that 2 weeks before Halloween, you would be able to find sticks for caramel Apples. You'd be wrong if you though that though. I finally found some jewels at Michael's. And finally, make sure that your pan is much larger than you think you need. I used a fairly deep 3 Qt. saucepan and the mixture kept bubbling up over the sides. It could have something to do with the fact that I doubled the recipe, but let's not point fingers yet.

Anyway, at the end of the day, my child and I ate one caramel apple eat for dessert tonight and they were amazing. Definitely worth the time and effort. Try them and let me know what you think. And thanks to Heidi Swanson for sharing this recipe.