(not so) Newly Wed and Well Fed

Cranberry Bliss Bars

2011-11-30T09:34:00.000-05:00

Having worked at Starbucks years ago, I fell in love with their seasonal offering of Cranberry Bliss Bars. These are the right amount of spicy ginger, tart cranberries and sweet white chocolate chips. There are many copycat recipes online and this is the first I've ever tried. Hope you enjoy it!

Cranberry Bliss Bars

adapted from Lovin' from the Oven

2 sticks (1 cup) unsalted butter, softened
1–1/4 cups brown sugar, packed
3 large eggs
1 teaspoon vanilla
1–1/2 cups all purpose flour
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup plus 2 tablespoons Dried Cranberries
1/4 cup plus 1/4–1/3 cup White Chocolate Chips
1/4 cup Crystallized Ginger Slices, minced - plus a little additional for the top if you really like ginger (optional)
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
1–1/2 cups powdered sugar

Preheat oven to 350° F. Lightly grease a 9×13 pan
Beat together the butter and sugar. Mix in the eggs and vanilla.
Add the flour, ginger, and salt into the batter. Beat well. Lightly stir in the 1/4 cup cranberries, 1/4 cup chocolate chips and minced ginger.
Pour the batter into the pan and bake for about 20-25 minutes
Make the frosting by beating the cream cheese, butter, and vanilla until smooth. Slowly add the powdered sugar and beat until you reach the desired consistency.
Spread the frosting onto the cooled cake.
Sprinkle the remaining cranberries and chocolate chips (and ginger, if desired) on the top. Cut and serve!

Salted Caramel Butter Bars

2011-11-25T13:46:00.000-05:00

I've always loved sweet and salty combinations. Chocolate covered pretzels have always been a favorite. These days it seems you can find sweet and salty combinations everywhere you look. Caramel and salt seem to be uber popular these days. As does salt and chocolate. I never knew I was ahead of the times. If you have a Trader Joe's near you, you must try their Dark Chocolate Bar with Caramel and Black Sea Salt. By far one of the tastiest chocolate bars I've ever eaten.

My latest obsession has been the website Pinterest. It's sort of like a visual Google search. You can find and "pin" pictures you find on the web. I use it to save all sorts of recipes I'd like to try. Through Pinterest, I found a recipe for Salted Caramel Butter Bars.

Let me say, these are amazing. They are, of course, buttery; like a rich shortbread cookie. And yes, they're sweet and a bit salty. These won't do anything for your waistline, but I swear, they're worth every bite. They also freeze really well, so feel free to make a batch and keep it in your freezer for unexpected company....or for whenever the mood strikes you.

Salted Caramel Butter Bars (adapted from Cookies and Cups)

For the crust:

1 lb. salted butter, room temperature
1 cup sugar
1 1/2 cups powdered sugar
2 Tablespoons vanilla
4 cups all-purpose flour

For the filling:

1 (14 oz) bag caramel candies, unwrapped. I used Kraft
1/3 cup light cream
1/2 teaspoon vanilla
1 Tablespoon coarse sea salt

For the crust:

Preheat oven 325 degrees.

In a large bowl, combine the butter and sugars. Mix on medium speed until creamy. Add the vanilla and mix to combine. With the mixer on low speed, slowly add the flour and beat until a well combined, scraping the sides of the bowl as needed.

Use one-third of the dough and press it evenly into the bottom of a 9x13 inch baking pan. Place the remaining dough in the refrigerator to keep cool.

Bake until the edges are pale golden brow and the middle is firm, approximately 20 minutes. Transfer the pan to a wire rack and cool 15 minutes.

Place the unwrapped caramels in a microwave-safe bowl. Add the cream and vanilla and microwave on high for one minute. Remove from microwave and stir. If the caramels aren't melted, microwave again in 30-second increments, stirring after each interval, until smooth. Once well mixed, pour the mixture over the crust. Sprinkle with the sea salt.

Remove the remaining dough from the fridge and crumble it over the top of the caramel.

Return the pan to the oven and cook until lightly golden brown, 25-35 minutes. Cool completely before cutting.

Easy Spice Cake Cookies

2011-11-06T09:52:00.003-05:00

Fall foods are always warm and comforting. These easy Spice Cake Cookies are delicious and definitely fit the bill for a delicious fall food.

These cookies are ridiculously easy. They're soft and pillowy with a sweet spice.

Jenny's Spice Cake Cookies

18.25 oz. pkg. Spice cake mix

2 eggs

1/3 cup vegetable oil

1 teaspoon vanilla extract

1/4 tsp. Penzey's Cake Spice (optional, but I think it gives the cookies nice depth)

1/3 cup confectioners sugar

Preheat oven to 375° F.

Pour cake mix into large bowl.

Stir in eggs, oil, and lemon extract until well blended.

Drop teaspoonfuls of dough into a bowl of confectioners sugar.

Roll them around until lightly covered.

Once sugared, put them 2 inches apart on an ungreased cookie sheet.

Bake 8 minutes and no longer!!

Bottoms will be light brown, and insides will be chewy.

You can also top these with some cream cheese frosting.

Back into Running

2011-10-20T15:11:00.000-04:00

Sorry for the long delay, folks. Being a mom and going back to work has definitely kept me busy. I've been easing myself into cooking more dinners and baking when I can find the time.

I've currently started running again - or attempting to run. I can't believe it's been almost 5 years since I ran the Disney Half Marathon for the Arthritis Foundation. I said I'd never run again, but I've been feeling the urge to get out and do something. So I decided on the Couch to 5K training and I signed myself up for a Turkey Trot on Thanksgiving Day! Here's the info on C25K - http://www.c25k.com/

So I finished up Week 1 last week, and I start on Week 2 today. I've only been running on the treadmill. Now that baby is old enough, I can leave him at the gym daycare. I'm not yet brave enough to run with the stroller, even though we do have a fancy jogging stroller! But now with the cooler weather, I'm hoping to get outside soon. Who knows, maybe the baby will be with me on my next 5K!

I'm also in the process of planning my son's 1st birthday party. I cannot believe he's turning 1 in December! Holy crap, where has a year gone!? I'm planning a Very Hungry Caterpillar theme. I finished designing my invitations already, and I can't wait to send them out. But for other projects, I've been reading up on how to make a caterpillar cake. We'll see how it goes! I might post a few trial and errors here.

So that's my update for now! I guess my blog will have to transition into something new...I'm no longer Newlywed or Well Fed. Time for a name change. I'll keep you posted!

Heavenly Lavender & Lemon Pound Cake

2010-08-04T09:08:00.000-04:00

Last time I went to Pickety Place, I bought some of their lavendar. They make a lavender lemonade that is so light and refreshing and I've always wanted to try it out. I never did end up making it at home, so I have a bunch of lavender sitting in my pantry. As I was looking through recipes I had saved, I came across one for Lavender-Lemon Pound cakes. This comination sounded heavenly, so I had to try it.

These are delicious! The original recipe can be found here - Savoring Time in the Kitchen

I made the recipe as was listed except for the lemon glaze. I found it to be very thick, so I added a few more tablespoons of the cream.

These little cakes would be perfect for an afternoon tea!

New Recipe - Bun in the Oven

2010-07-26T09:18:00.000-04:00

I'm working on a new recipe. It's called Bun in the Oven and it takes about 9 months at 98.6 degrees.

So....I apologize for my lack of posting, but I wasn't feeling up to cooking or eating. I'm hoping to get back into the swing of things at some point soon!

Wilton Cake Decorating Course 2: Final Cake

2010-03-31T08:33:00.001-04:00

I had a really good time taking Wilton Course 2. The class was much smaller, which meant it was easier to spread out and get some more attention from the instructor.

Course 2 focuses on making flowers out of royal icing. I was so happy I didn't have to make the icing using Crisco again, at least for most of the classes. Royal icing dries to a hard finish, so you can make a ton of flowers ahead of time and they keep well until you're ready to decorate your cake.

We also learned how to work with color flow. I have to say, I'm not a huge fan. You can see the colorflow in the little blue bird on the cake.

So in each class, we learned a few different flowers that we saved until the final class. I think my favorites were the pansies and the violets.

In the final class, we also learned how to make a rope border and a basketweave. I have to say, once you get the hang of the basketweave, it's awesome!! I loved how it came out. It's my favorite cake so far!

Smoky Tomato Soup with Grilled Cheese Sammies

2010-03-26T16:55:00.000-04:00

I'm a little fussy when it comes to a good tomato soup. I don't like it overly sweet and I don't like big chunks of tomatoes. And any good tomato soup must have the perfect accompaniment - grilled cheese sandwiches and some crusty croutons!

This tomato soup definitely hits the spot. I like the smokiness the adobo chili pepper adds. You can also add a touch of cream or a dollop of sour cream for a creamier soup. You can easily make this a complete vegetarian option by substituting vegetable broth for the chicken broth.

I can't seem to find 28-ounce cans of the whole fire-roasted tomatoes, so I just get 2 of the 15-ounce cans of the diced fire roasted tomatoes.

An immersion (handheld) blender works best for this soup. If you don't have one, just use a blender. But be careful! Make sure you put a towel over the top of the blender, even with the cover. Hot liquids have a ability to fly everywhere in a blender - or maybe that's just my blender!

Smoky Tomato Soup with Grilled Cheese Sammies
recipe by Rachel Ray

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, peeled and smashed
1 tablespoon fresh thyme leaves
Two 28-ounce cans whole fire-roasted tomatoes
One 14.5-ounce can chicken broth
1 chipotle chile in adobo sauce, chopped (the more you use, the spicier this will be, so adjust for your taste)

Heat the olive oil over medium heat in a saucepan. Add the onion, garlic and thyme and cook for 10 minutes. Add the tomatoes, chicken broth and chipotle; lower the heat and simmer for 15 minutes.

Using the immersion blender (or regular blender) puree to desired consistency.

For the sandwiches, I LOVE Stop and Shop's Roasted Garlic Rustic Loaf with Cabot's 50% cheddar cheese. I add a little mustard to the grilled cheese for a little extra zing!

If you'd like croutons, any crusty bread will do. Cut the bread into 1 inch chunks. Put them on a baking sheet that fits in your toaster oven. Spray with some olive oil spray (Pam works) and sprinkle with some parmesan cheese. Toast lightly, flip and toast again. Toast until they're crispy, but not burned.

Delicious!

Choose Your Own Flavors - Stir Fry!

2010-03-21T12:13:00.001-04:00

Stir-fry is a wonderful way to use up any veggies and proteins you've got hanging around in your fridge. You can use basic flavors to make something really delicious. You can easily make the same sauce and choose different proteins and veggies, or use the same ones with a different sauce.

The secret to a good stir-fry is high heat! You'll spend the most time prepping your veggies and cooking will be done in a flash.

This version is a ginger garlic stir-fry with peppers, asparagus and chicken. This feeds 2 hungry people!

You should organize your veggies into 4 groups, depending on how long they take to cook.
Here's how it goes:
carrots, cauliflower, onions, or peppers (first batch)
asparagus, green beans, broccoli, or butternut squash (second batch)
cabbage, celery, chard, fennel, mushrooms, peas, sugar snap peas, summer squash, or zucchini (third batch)
scallions, fresh herbs, tender greens, or tomatoes (fourth batch)

For the protein:
2 boneless, skinless chicken breasts, cut into even sized chunks
1 Tablespoon soy sauce (I try to use low sodium)
1 Tablespoon red wine vinegar (or you can use white wine, sherry vinegar, apple cider vinegar, etc)

Mix together and set aside.

Cut your veggies and separate according to the groups above. For this, I used 1 large red pepper, maybe 10 asparagus spears and 1/2 cup of edamame.

Extra flavorings:
2 tablespoons chopped scallions , white part only
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2-4 tablespoons canola oil or grapeseed oil

For the Sauce:
3 Tablespoons soy sauce (light preferred)
1/2 teaspoon granulated sugar
1 Tablespoon red wine vinegar (or you can use white wine, sherry vinegar, apple cider vinegar, etc)
1/4 cup minced fresh ginger
2 scallions , minced (just use the remaining greens from the extra flavorings)
2 Tablespoons low sodium chicken broth

Mix all the ingredients together and set aside.

Heat your pan over high heat. Add 1 Tablespoon oil and heat until shimmering. Add your protein and cook until done. For chicken, this is usually about 3 minutes. Remove the protein and set aside. Add 1 teaspoon oil and add first batch of veggies. Cook until tender, but still crisp. Add second batch of veggies and cook until tender, but crisp. Follow with as many batches as needed. You may add 1 teaspoon more of oil, if needed. Once your veggies are ready, make a clear spot in the center of the pan and add the extra flavorings. Cook for 10 seconds and then mix with the veggies and cook another 20 seconds. Return the protein to the pan. Add the sauce and stir-fry to coat for about 1 minute. Serve over rice, quinoa or couscous.

And you're done! Sounds complicated, but I promise, it's not. This recipe is adapted from Cook's Illustrated.

Wordless Weekend

2010-03-13T19:45:00.001-05:00

Well, not entirely wordless, but I just wanted to show some more herbs from my Aerogarden. These are marjoram and oregano and they are fantastic fresh herbs!

Beer Braised Chicken Sausages and Potatoes

2010-03-06T08:18:00.002-05:00

I've had this recipe in my reserves for quite some time. I don't often eat chicken sausages, or any sausages for that matter. Something about the "natural pork casing" has always put me off.

While I really enjoyed the flavors in this dish, I think next time I'd substitute low sodium chicken broth for the 2 cups of water. I feel like it needed a little more to it.

Beer Braised Chicken Sausages and Potatoes
adapted from Everyday Food

1 lb chicken sausages (or pork)
1 lb red potatoes, cut into 1 inch chunks
2 cups water
1 12oz. pale ale beer
1 onion, thinly sliced
1 Tablespoon dried rosemary or thyme
2 Tablespoons olive oil
1 teaspoon red wine vinegar

In a dutch oven, heat 1 Tablespoon of olive oil over medium-high heat. Add chicken sausages and cook until browned on all sides - about 8-12 minutes. Add the onions and cook until soft, about 7 minutes. Stir frequently. Add potatoes, beer and water and bring to a boil. Lower heat to a simmer, cover and cook 20 minutes, or until potatoes are fork tender. While this is cooking, in large bowl combine 1 Tablespoon olive oil, red wine vinegar and rosemary/thyme. Once your potato mixture is done, remove sausages and keep warm. With slotted spoon, take out the onions and potatoes and toss them in the olive oil/red wine mixture. Set aside. Return the beer mixture to high heat and boil until reduced by half, about 12-15 minutes. Once it's done, serve your sausages and potatoes with the beer mixture, season with salt and pepper and enjoy!

Cincinnati Style Chili - Recipe #1

2010-03-02T15:18:00.002-05:00

Chili isn't really my thing, but my husband ~~loves~~ is obsessed with it. He grew up in Cincinnati, home of Gold Star Chili and Skyline Chili. Those who are familiar with it know its cult like followings. There are a few Skyline restaurants in Florida and I've been able to visit those. It's not like any chili I've ever had. It's more complex and spicey, but not hot spicey. More like cinnamon and clove spicey. It also has some chocolate undertones. There are quite a few ways to properly eat your Skyline Chili. My husband prefers a 3-Way. Now don't get excited - a 3-Way is a mound of spaghetti, chili and a monstrous portion of shredded cheddar cheese. You can also make a 4-Way, which adds either diced onions or red beans. And even a 5-Way, which includes everything!

I decided I'd like to try and make this chili at home. There are tons of recipes for Cincinnati chili. I figure I'll have to try a few to see which comes close.

So what was the verdict? Well, he literally licked his plate clean! So I guess he liked it! He said it didn't taste 100% like Skyline, but he said it was awesome! And a bonus - it's SUPER easy to make. I even used low-fat cheese and it was still delicious.

Skyline Style Cincinnati Chili

adapted from Allrecipes

2 pounds lean ground beef

2 onions, finely chopped

1 (15 oz.) can tomato sauce

2 Tablespoons white vinegar

2 teaspoons Worcestershire sauce

4 garlic cloves, minced

1 half of a square of unsweeted baker's chocolate

1/4 cup chili powder

1 1/2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon ground cayenne pepper

5 whole allspice berries

5 whole cloves (I didn't have these, so I just added some ground cloves~1/8 teaspoon)

1 bay leaf

additional water, as needed

Put the ground beef into a large pot and cover with water, about 2 inches above meat. Bring to a boil. Stir the meat and break it up to as fine a texture as you'd like. (Cincinnati chili has a very fine texture.) Simmer the meat for about 30 minutes, stirring occasionally, until meat is no longer pink. Cover the pot and refrigerate overnight.

The next day, skim the fat off the top of the pan. You can throw it out. Empty the water and add fresh water to the pot to cover the meat about 1 inch. Add all the ingredients to the pot. Bring the mixture to a boil, then reduce to heat to a simmer. Cook for 3 hours, stirring occasionally. Keep an eye on the chili. You'll want to add extra water throughout the cooking process so it doesn't burn. You could end up adding as much as 3 cups of water. (Cincinnati Chili tends to be more on the watery side.) You do not need to cover the chili, but you may want a splatter screen so it doesn't make a huge mess.

FYI - don't attempt to taste this before it's done cooking. You will choke on the amount of chili powder that's in it! Seriously, I was afraid I wasn't going to eat it at all. But cooking it for 3 hours really mellows out the flavors.

Curry Chicken Pot Pie

2010-02-28T19:43:00.003-05:00

I love curry and I love chicken pot pie, so combining the two sounded delicious. I prefer Penzey's Sweet Curry Powder. It's a mildly sweet curry powder and not at all spicy. It's a very good place to start if you're new to curry powder.

The picture doesn't do the pot pie any justice! I promise you, this is amazing! This makes awesome leftovers!

This recipe is adapted from Alton Brown. I like to double the gravy as I think it's better leftover that way.

I also top it with biscuit dough, but you can always use puff pastry or any pie dough you'd like.

Curry Chicken Pot Pie

For the filling:
4 cups frozen mixed vegetables (preferably corn, peas, carrots)
2 Tablespoons canola oil
6 Tablespoons butter
1 cup onion, chopped
1 cup celery, chopped
3 cups low sodium chicken broth
1 cup milk (I use skim)
6 Tablespoons flour
2 teaspoons curry powder
2 Tablespoons dried chives
2 teaspoons salt
2 cups cooked chicken, cut into chunks - rotisserie works well here

Biscuit topping:
2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon baking powder
1 Tablespoon dried chives (optional)
8 Tablespoons butter, cubed
3/4 cup milk

In a large bowl combine flour, sugar, baking powder, chives and salt together. Using your fingers, break up butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. You can make rounds, cut it into strips, or just roll the entire mixture over the pot pie.

Preheat oven to 400 degrees F.

Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.

In a saute pan heat 2 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 4 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the chives, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, lined with foil, and top with biscuit dough. Place into the oven and cook until biscuit has browned and the mixture is hot and bubbly, about 25 minutes.

The Final Cake - Wilton Course 1 Class 4

2010-02-26T15:16:00.000-05:00

I can't believe my class is over already! It's been a fun four weeks experimenting with frosting and decorating. Our final cake is a layer cake with roses, leaves, sweet peas and a bow. It was a lot of fun to make. I'm still having an issue with making roses. I think they look more like cabbages, but they'll do for now. My frosting was a little too thick, which is why they look cracked on the top.

I did a much better job frosting my cake. I used a thinner consistency. Next time I'll try it even thinner. It's a work in progress.

So that's my final cake! Not a bad job.

I already signed up for course 2, which starts next week. It's all about flowers. We don't have to bring a cake to each class, which is good. I'm kind of tired of cake! In each class we'll make and save flowers to be used on our final cake.

Wilton Course 1 Class 3 - Clowns and Flowers

2010-02-26T10:56:00.001-05:00

In my 3rd Wilton class I learned how to make clowns and some flowers. The clowns are actually pretty easy to make and you can pose them in a variety of positions. You have to be careful to make their legs longer than their arms or they look like an octupus or an amputee. Well, I failed. One of them is both an octopus and an amputee!

Oops! He's still cute anyway.

We also learned how to make a few flowers. I liked these best.

Pretty!

I need to work on my cake frosting skills. My teacher said I probably made my frosting too thick, so I'll try a thinner one for the final cake.

I'm still not a fan of this frosting, but it's what we need for the class. It's so greasy. I have to make 2 batches for every class and it's such a mess.

So next up, the Wilton Rose, sweet peas and leaves! And it's the final cake from Course 1!

Cilantro Lime Pan Seared Chicken Breasts

2010-02-22T08:23:00.004-05:00

We eat a lot of chicken and it can get boring. I'm always on the lookout for more exciting chicken recipes. I came across a recipe from Cook's Illustrated that used lemon and chives. Since my Aerogarden has grown an abundance of cilantro, I really wanted to make something incorporating cilantro into the dish. So I changed up the recipe a bit and it was delicious! It's definitely something sweet and tangy and would be perfect on a summer day. I'll just have to pretend it's warm and sunny in Boston.

I also served this with some dressed up lima beans. I love limas, but my husband is not so much a fan. But, he actually liked these dressed up limas! He said they tasted like fruit loops! Cook 2 servings of frozen lima beans in a saucepan, as directed by the instructions on the package. Drain and return to the pan. Stir in 1 tablespoon of butter and cover again. When ready to serve, stir in some lime zest, lime juice and cilantro. Voila! Fruit loop limas!

Cilantro Lime Pan Seared Chicken Breasts
adapted from Cook's Illustrated

For the Chicken
4 boneless, skinless chicken breasts, trimmed - pound to even thickness
2 teaspoons kosher salt
1 tablespoon canola oil
2 tablespoons unsalted butter, melted
1 tablespoom unbleached all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon ground black pepper

1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Using fork, poke thickest half of each breast 5 to 6 times; evenly sprinkle each breast with ½ teaspoon kosher salt (or ¼ teaspoon table salt). Place chicken, in 13 by 9-inch baking dish and cover tightly with foil. Bake until thickest part of chicken registers 145 to 150 degrees on instant-read thermometer, 30 to 40 minutes (I didn't bother with the thermometer. Just cooked it 35 minutes and it was done).

2. Remove chicken from oven and transfer, skinned side up, to paper towel-lined plate and pat dry with paper towels. Heat oil in 12-inch skillet over medium-high heat until smoking. While pan is heating, whisk butter, flour, cornstarch, and pepper together in small bowl. Lightly brush top side of chicken with half of butter mixture. Place chicken in skillet, coated side down, and cook until browned, 3 to 4 minutes. While chicken browns, brush with remaining butter mixture. Using tongs, flip chicken, reduce heat to medium, and cook until second side is browned, 3 to 4 minutes. Transfer chicken to large plate and let rest while preparing pansauce.

For the cilantro lime sauce
1 medium shallot, minced
1 teaspoon flour
1 cup low sodium chicken broth
1 tablespoon fresh lime juice
1 teaspoon (or more to taste) lime zest
1/4 cup chopped, fresh cilantro
1 tablespoon unsalted butter

Instructions
After cooking the chicken, add shallot to now-empty skillet and cook over medium heat until softened, about 2 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to ¾ cup, 3 to 5 minutes. Turn off heat, whisk in lime juice, zest, cilantro, and butter; season with salt and pepper. Spoon over chicken and serve immediately.

Crockpot Beef Stew

2010-02-19T08:30:00.002-05:00

There's nothing better than beef stew on a snowy evening in New England. I love coming home to the smell of stew from the crockpot. It's also one of the easiest recipes you can make. My husband and I prepped all the veggies over the weekend so he could just throw it together in the crockpot during the week.

This is another one of those recipes where you don't have to be precise. It's my kind of recipe. You can make it to suit your tastes.

Here's what we did this time:

Jenny's Slow Cooker Beef Stew

2 approx. pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 whole garlic cloves, peeled
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1/2 cup pearl onions
1 cup beef broth
1/2 cup red wine (you can omit and add an extra 1/2 cup broth)
1 lb. Teeny Tiny Potatoes (these are Trader Joe's)
1/2 small bag of baby carrots
2 stalks celery, chopped
1 14.5 oz can chopped tomatoes

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the rest of the ingredients.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

I also mixed up some rosemary and garlic biscuits to serve on the side. These are adapted from Paula Deen's recipe.

Rosemary Garlic Biscuits
Ingredients:

2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk
1 tablespoon granulated garlic
1 1/2 tablespoons dried rosemary - or more to suit your tastes

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter - which I don't have, so I just used a glass.

Butter bottom of baking sheet (I used Pam spray) and place biscuits in pan. Bake for 12 minutes or until golden brown.

Barley Stuffed Peppers

2010-02-17T08:21:00.002-05:00

These barley stuffed peppers are a healthy, vegetarian option. They are filling and satisfying. I like foods that allow me to use whatever herbs I have on hand. This batch used dill, but you can use whatever you like.

Serve with a side salad and you've got a delicious meal!

Barley Stuffed Peppers
4 peppers (I like red, yellow or orange, but you can use whatever you like)

1 tablespoon olive oil

1/2 cup chopped onions

2 garlic cloves, minced

1 1/2 cup chopped tomatoes (I use canned chopped tomatoes and drain them) **

1/4 cup fresh dill (you can use a few tablespoons of dried if you can't get fresh)

1 Tablespoon Italian seasoning

3 cups cooked barley (I buy the Quaker quick cooking barley)

1/2 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 375F

Cut top off peppers and remove seeds. Blanch peppers in boiling water 4 minutes and drain

In medium skillet, heat oil over med-high heat. Add onions & garlic, cook stirring 2 minutes or until softened. Add tomatoes, dill and italian seasonings. Cook until tomatoes are softened, about 3 minutes. Remove from heat and add barley, salt and pepper. Spoon mixture into peppers and bake 20 minutes.

A variation is to add 1/4 cup grated parmesan cheese when you add the barley.

** Here's a tip. When you drain the tomatoes, save the juice. You can freeze it in ice cubes for use later in soups or sauces. I like to use it in beef stews.

Tuesday Top Ten

2010-02-16T11:38:00.000-05:00

My Top Ten Foods

1. Pizza

2. Potato Chips

3. French Fries

4. French Macarons

5. Creme Brulee

6. Pistachio Ice Cream

7. Rice Pudding

8. Filet Mignon

9. Chicken Fingers

10. Macaroni & Cheese

My Top Ten TV Shows

(in no particular order)

1. Lost

2. Big Love

3. Dexter

4. Damages

5. Brothers and Sisters

6. True Blood

7. Six Feet Under

8. Weeds

9. Carnivale

10. Curb Your Enthusiasm

And on tap for dinner tonight - Beef Stew.

Wilton Cake Decorating Class 2

2010-02-12T20:21:00.002-05:00

First, let me start by saying, "there's one in every class!" We've got one of "those" people - that annoying person who interrupts the instructor, talks incessantly, and just makes everyone in the class roll their eyes. I try not to let it bother me, but when the instructor is talking about the perfect frosting consistency and this lady is asking questions about when the next beadworking class will be, I want to hit her! It's frustrating because we're all there to learn about cake decorating and the poor instructor can't get a word in edgewise. In class 2, we're supposed to learn about pattern transfers, a few flowers and borders, and get started practicing on roses. But instead, we listened to this woman brag about how she bought her supplies at Ocean State Job Lot and how she refused to make the Wilton Class Icing because it was just cheaper for her to buy a jar of Betty Crocker. This class is not "Cake Decorating on a Budget!"

And on another note, AC Moore over-booked the class by 7 people and didn't order enough supplies. I've been to the store 3 times now and still haven't been able to purchase everything I need for the class. I didn't have any icing color, so I had to borrow from someone. And the instructor forgot to tell us to bring extra cups to mix colors in, so I was off to a bad start to begin with. But I think I made do with what I had and my cake was pretty cute!

This is the kitty logo that I use for my Cat sitting business (Cat's Meow!). I thought it would make a different cake, since most people in the class made rainbows.

Next week we're working on roses.

Wilton Class 1

2010-02-10T21:42:00.001-05:00

Last week was my first class of the Wilton Cake Decorating Series. We didn't get to do any decorating of our own, but we discussed what supplies we'd need and what to expect from the class. The class itself is cheap at $27 for the 4-week series, but what they don't tell you is how much you'll spend in supplies! I've already spent about $40 and have probably only purchased about half of what I need.

For the 2nd class we have to come prepared with one cake already frosted with Wilton Class Decorator Icing and 3 bowls of different concistencies of icing: Stiff, Medium and Thin.

I have to say, the icing is pretty gross. It's made with shortening. It's not my thing, but I'll do it for class.

Here is the recipe:

1 Cup Crisco White Solid Shortening (1 stick, NOT butter flavored)
1 Teaspoon CLEAR flavoring of choice (no pure vanilla here!)
2 Tablespoons + 2 teaspoons of water
4 Cups (1-one pound box) Sifted DOMINO 10X Confectioners Sugar
1 Tablespoon Wilton Meringue Powder

Mix together with electric mixer - Crisco, flavoring and water. Mix on low to medium speed to a creamy texture. Gradually add sifted sugar (if you're using the Domino 10X, it is already sifted) and meringue powder. Beat approximately one or 2 minutes or until all ingredients are incorporated and creamy.

This makes the STIFF Consistency - about 3 cups. For MEDIUM consistency, add 1 teaspoon of water per cup, and for THIN, add an additional 2 teaspoons per cup.

I think this stuff is gross. It leaves a layer of grease in your mouth. But I guess it's the right consistency for the Wilton Classes.

So tomorrow, I decorate!

Chicken Tikka Masala

2010-02-09T08:39:00.004-05:00

I never thought I could make Indian food at home that could rival any restaurant's recipe, but I think I did! This relatively uncomplicated recipe is adapted from Cook's Illustrated. My husband has offered to buy me diamonds for making this dish - it's that good! It's certainly not healthy, but I'm sure I could play around a bit and make some substitutions for the heavy cream. Don't worry so much about the whole milk yogurt, as most of it cooks off, but it prevents your chicken from burning. I wouldn't substitute it with low fat or fat free since I think it'll be too thin to coat the chicken properly.

When I'm preparing a meal, I like to get all my ingredients prepped and ready to go before actually cooking. It leaves less room for errors.

Here's the combination of garam masala, garlic, ginger, serrano chile and tomato paste. Aren't the colors gorgeous? You can alter the amount of Serrano chile to suit your tastebuds, but I like a little kick.

I was also able to make good use of the cilantro from my Aerogarden. Check out how much I was able to harvest!

After sauteeing the onions until slightly golden, I added the garam masala mixture into the pot. It smells heavenly! Garam masala has a delicious scent of cinnamon.

Once this is fragrant, I added the crushed tomatoes, sugar and salt and let come to a boil.

Reduce the heat, cover, and let simmer for 15 minutes.

Meanwhile, you can make the chicken and prepare your rice. I also like to serve this along with some naan. These are Tandoori and Garlic Naan from Trader Joe's.

Once the sauce is cooked, I added the heavy cream, heated it through and added the cooked chicken, which my husband generously cut for me. Stir in the cilantro and serve over a bed of basmati rice.

Delicious!

Printable Recipe

CHICKEN TIKKA MASALA

Chicken
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts - I like to pound the chicken so it's not too thick.
1 cup plain whole-milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 tablespoon grated fresh ginger
Sauce
3 tablespoons vegetable oil
1 medium onion, finely diced
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 fresh serrano chile, ribs and seeds removed, minced
1 tablespoon tomato paste
1 tablespoon garam masala
1 28oz can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves, plus extra for garnish

In a small bowl, combine the cayenne, salt, cumin and coriander. Sprinkle the mixture onto both sides of the chicken and refrigerate for at least 30 minutes. In a large bowl, combine oil, yogurt, garlic and ginger and refrigerate.
Heat oil over medium heat in large pot (I like my Dutch oven). Add the onions and cook about 8-10 minutes, until lightly golden. Add tomato paste, garlic, chile, ginger and garam masala and cook until fragrant, about 3 minutes. Add sugar, salt and crushed tomatoes and bring to a boil. ** Reduce the heat, cover and simmer for 15 minutes, stirring occasionally. Mix in heavy cream, return to a simmer, then remove from heat, keep the pan covered and set aside.

** At this point, I would start preparing the chicken. Heat the broiler. Dip chicken into the yogurt mixture and broil on a rack about 10-20 minutes, or until done. Flip the chicken halfway through cooking. Don't worry about it burning a little, that's why there's a nice yogurt coating to protect the chicken.

Once the chicken is done, cut it into chuncks and stir into sauce. Add cilantro. Serve over basmati rice.

Food Photography

2010-02-08T08:36:00.001-05:00

Did you ever see a photo of some food that made you drool? Well, I'd love it if I could have that effect on visitors to my blog, but I'm no photography expert. I was lucky enough to attend a food photography seminar led by a local photographer, Gary Tardiff. Gary has over 20 years experience as a food photographer. You've probably seen his work if you've ever eaten at a Bertucci's or Au Bon Pain. His list of clients is full of big name brands.

A group of local food bloggers were welcomed into Gary's South Boston studio. Gary gave us a tour of his studio which includes a full working kitchen and enough props and plates to make us food bloggers jealous! But the most interesting thing for me is that the food you see is the food you get! It's not fake, it's the real deal. He doesn't use any smoke and mirrors and really doesn't touch up the work he shoots. Gary just knows how to bring out all the nooks and crannies of the food he shoots.

I can't really go into the technical side of food photography, as I still don't really know how to use my fancy Nikon D40 DSLR. I can point and shoot, but that doesn't make for good food photos. I need to learn a great deal about white balance, ISO, shutter speed, aperature and lighting. But lighting is the most important aspect in making your food look drool-worthy. I'm hoping you'll see a vast improvement in my photography some day soon.

Here's a list of the lovely local food bloggers I met. Take a peak at their blogs - they are one creative group of women!

From left to right,
Back row: Shannon, Jen, Sophie, Kerstin, Chels
Middle row: Lauren, Adrienne, Elina, Mary Kate
Front row: Nicole, Cara, Kelly, ME!, Sues

Newly Wed and Well Fed has been Adopted!

2010-02-05T09:12:00.001-05:00

That's right. Being a newbie blogger, I need a little help from those who are more experienced. So I signed up through Kristen's Adopt-A-Blogger on her site Dine and Dash. And now I've been adopted by Michelle at Taste As You Go.

I'm very much looking forward to the words and wisdom of Michelle. I'm hoping to really amp up my creativity and my cooking so I can make my blog someplace people would like to visit.

I'm going to read through a lot of Michelle's blog and check out some of her recipes. I'd like to try one some time in the next few weeks!

Thanks so much Kristen and Michelle!

I Love My Aerogarden

2010-02-04T09:18:00.001-05:00

I love fresh herbs. I wish it was sunny in Boston year round so I could plant them. In the past, I've had good luck growing basil in little pots outside of my apartment, but once winter rolled around, forget it. So I bought an Aerogarden. Now we have fresh herbs year round! I "planted" my first garden back in August and it lasted about 4 months. Well, except for the basil. I still have that one growing away in a cup next to the garden. I check the gargen every day to see how it's doing. In my last garden, I grew fresh basil, dill, thyme, oregano, and mint. Currently, I'm growing cilantro, mint, oregano, marjoram, chives and parsley. The cilantro really took off!

Fresh herbs make all the difference in cooking. Making some pasta? Throw in some fresh oregano or dill. Want a mojito? You've got your mint! Which reminds me, my husband makes kick-a$$ mojitos...but I digress. I find myself purposely planning my foods around what fresh herb I'd like to use that day.

Next up on my list to grow are salad greens. I'd also like to attempt to grow tomatoes. And the newest addition to the Aerogarden store is Fresh Tea! I also want to grow flowers, or perhaps some lavender....maybe I need more than one Aerogarden (hint, hint)!

Overall, I do love my Aerogarden, but sometimes the yield isn't too high. My basil and dill are flourishing, but the chives completely jumped ship very early on. I was able to harvest them once. The thyme and oregano are slightly finicky, but usually you only need a little in a recipe. I give my Aerogarden a solid A!

Wilton Cake Decorating Class

2010-01-26T13:35:00.002-05:00

I finally signed up and I'm so excited! They offer this class at most local AC Moore or Michael's craft stores. It's a 4-part class that teaches the Wilton techniques of cake decorating. And it's only $27, plus any supplies you want.

Here's the description:
Discover Cake Decorating – Course 1

Thousands of people just like you have experienced the excitement of decorating their first cakes in a Wilton Method Class. With your Wilton Method Instructor as your guide, you will see how easy and rewarding it is to decorate wonderful cakes and other desserts that will delight your family and friends. Course 1 is the perfect place to start. Your Instructor will show you the right way to decorate, step by step. You will share the fun with other students, who encourage you along the way. As you learn each new decorating skill, you will gain a sense of pride in your accomplishments. Plus, you will be able to share your delicious results with family and friends!

So my class starts on February 4th at the AC Moore in Dedham. Anyone care to join me?

Cheese 101

2010-01-22T08:47:00.001-05:00

I've mentioned before I have a love of all things cheese! When I heard about Formaggio Kitchen's Cheese 101 class, I had to sign up. This class is ridiculously popular. It sells out almost immediately. I signed up back in November for a January class.

This was my first time there. It's a cool shop that not only sells cheese, but meats, artisanal chocolates and honey, as well as baked goods, sea salts and produce.

Our class of 25 stood around the cheese counter gazing at our plates of cheese. We listened to information on the history of cheese and how cheese is made. But really, all we wanted to do was eat! Not only were we able to sample cheeses, but also wine, beer, jelly and honey. I think I enjoyed every cheese we tasted.

Among the best was actually a cheddar cheese made by Cabot called Clothbound Cheddar.

Another interesting cheese we tried was Taleggio. This is a washed rind cheese, which means it's rinsed with a salt solution. It is very stinky! We bought a little and tried it the next night. The smell was a little overpowering and once you taste it, that's all you can taste! I'm not sure I'd go for that cheese again!

I highly recommend a trip to Formaggio Kitchen for all your cheesy needs!

Chewy Almond Cookies

2010-01-14T08:43:00.002-05:00

I love anything almond flavored. And if you've read my previous posts, I'm a sucker for a macaron. While I've never attempted to make my own, these are a fast and easy substitute you can make at home. All you need is a food processer. These are great if you have a gluten allergy and they're also kosher for Passover.

2 1/2 cups almond meal (I found this at Trader Joe's)
1 1/4 cups sugar
3 egg whites
1/2 teaspoon vanilla extract
1 teaspoon almond extract
almond slices - optional

Preheat your oven to 300 degrees. Line a baking sheet with parchment paper - this helps your cookies from sticking and makes cleanup easy!

Pour your sugar into the food processer and pulse for a few seconds to make it a little more fine. Add the almond meal and pulse until well mixed, but don't over do it. You don't want to end up with almond butter. Add the egg whites, vanilla extract and almond extract, and mix until the dough is smooth.

Drop by rounded teaspoons onto the parchment lined baking sheet. If you want, add some almond slices on top and dust with some additional sugar. Bake for 20-24 minutes. Cool completely, and store in a air-tight container.

Yummy!

Sundried Tomato and Steak Stir-Fry

2010-01-11T20:30:00.001-05:00

I love a good stir-fry and they are so easy to make. You don't need any fancy tools and you can throw in any veggies and proteins you like.

This week I made a stir-fry using sirloin steak, sundried tomatoes and broccoli, since that's what I had on hand.

The rule of thumb in cooking a good stir-fry is to use a hot pan and cook your veggies in order from which needs the longest time to cook to the shortest. Also, don't forget your mise en place, which means "putting in place." Stir-fry cooks very quickly, so it's best to get all your ingredients ready before you begin cooking.

Here's what I used:

1-1/2 pounds beef sirloin sliced about 1/4 - 1/2 inch thick - just make sure they'll all about even
3 TBLS of soy sauce, divided in half
broccoli - enough as you want, or any veggie you'd like. If starting with fresh, you should blanch them first. I used frozen, so I thawed them first.
1/2 cup sun-dried tomatoes packed in oil, halved, plus 3 tablespoons of their oil
2 garlic cloves, chopped
2 bunches of green onions/scallions, chopped about 1 inch
1-2 tsp red pepper flakes, as desired
1 CUP beef broth
1 TBLS arrowroot or cornstarch

In a bowl, combine 1 1/2 TBLS of soy sauce with the sirloin and set aside.

Heat a pan or wok on high heat and add 2 TBLS of the oil from the sundried tomatoes. Add the meat and stir fry until no longer red, about 2-3 minutes. Remove the meat and set aside. Add another TBLS of the oil to the pan/wok and add the scallions/green onions and sundried tomatoes. Cook for about 1 minute.

Add the beef broth, red pepper flakes, 1 1/2 TBLS of soy sauce and arrowroot and stir until thickened. Add back the meat and broccoli and heat through. Serve over rice or couscous.

Canadian Bacon Mini Crustless Quiche

2009-12-20T12:09:00.004-05:00

Well, sorry for the lack of posts lately. I was just recently diagnosed with something called SIBO - Small Intestinal Bacterial Overgrowth. So now I have to tweak my diet. I was gluten-free before when my doctor thought I had Celiac. That was a tough diet to stomach. Now, I need to cut back on not only wheat, but sugar, artificial sweeteners, dairy, soy, and most starches as well. I'm in an adjustment period and for now, I've been eating a lot of salads, fruits, and meats, so I guess that's a good thing!

So while I'm adjusting, I'll have to post some new recipes!

Today, I made these Canadian Bacon Mini Crustless Quiches! They are so easy, and make great leftovers.

My package of pre-cut canadian bacon came with 10 slices, so I made 10 mini quiches.

10 slices of canadian bacon

10 eggs

red peppers

shallots

chives

salt and pepper

havarti cheese

Those are the ingredients I used, but feel free to play around with any combo of veggies, cheese and herbs you have on hand.

Preheat your oven to 400 degrees. Spray a cupcake tin with some spray oil. Cut slices, about 1/2 inch, along 4 sides of the bacon. Place a slice of bacon into each muffin cup. These don't need to be perfect. Place your veggies on top of the bacon. I sauteed mine slightly, but you don't have to. Then carefully put an egg into each cup. Top with some herbs and put in the oven for about 15-20 minutes, depending on how firm you like your eggs. Top with cheese, salt & pepper and voila!

Faux Turtles

2009-12-09T18:22:00.000-05:00

These are the easiest, tastiest chocolate treats you can make! They're salty and sweet.

Ready for this?

Buy Rolos. Buy those square, grid pretzels. Buy some nuts or M&M's.

Preheat your oven to 350 degrees.

Place the pretzels on a baking sheet and top each with a Rolo.

Pop these babies in the oven for 2-3 minutes, or until the chocolate looks shiny. Take them out of the oven and immediately top them with nuts or M&M's or whatever you fancy. You can also top them with another pretzel to make a pretzel-Rolo sandwich!

Let them cool completely before storing them, If you try to move them while they're hot, the chocolate will get everywhere.

Cook's Illustrated Apple Cake

2009-12-05T08:46:00.003-05:00

I came across a picture of this cake when I was surfing the food blogs. I found it was a recipe from Cook's Illustrated. Most Cook's Illustrated recipes are only available to paying members of their site. Luckily, they have a free 2-week trial. So I signed up and grabbed as many recipes as I could find.

So, Cook's Illustrated Apple Cake can be found here for those you pay, or want to try it out free for 2-weeks. Did you know, Cook's Illustrated, Cook's Country and America's Test Kitchen recipes are developed right here in my state of Massachusetts? Actually, in the town next to where we live, Brookline! I even did some cat sitting for someone who works there, and I'm very jealous of her job. But I digress....

The first step to making this apple cake is to butter and sugar your bundt pan and add a layer of brown sugar at the bottom.

Next, chop your green apples, toss them with some more brown sugar and layer them on top of the brown sugar already in the bundt. You could also toss the apples with some cinnamon.

Next, combine your dry ingredients, and your wet ingredients. This recipe uses cake flour, which gives the cake the texture of a pound cake. The batter is very thick.

And then bake! I had a hard time figuring out if this cake was done, since the middle still looked a bit loose even after 45 minutes. Once it's done, you're supposed to immediately invert the cake onto a foil-lined baking rack. Well, this part wasn't so easy! Part of the apples and cake stuck to the bundt! I think perhaps it had something to do with sugaring the pan?? Either way, it smelled delicious, like a warm apple pie.

I just picked the stuck-on pieces out of the pan and put them in the middle of the cake.

After the cake cools completely, top it with some confectioner's sugar. I also made some Brown Sugar and Bourbon Cream to be served alongside. I have to say, the cake was good, but very sweet. The Bourbon Cream, which is made with sour cream, gave it a nice tang to cut the sweetness. The cake was good the day it was served, but the leftovers weren't so great.

Here's the recipe for the Brown Sugar Bourbon Cream - Printable Recipe

Happy Thanksgiving

2009-11-26T09:10:00.002-05:00

What's on your menu? Today, I'm cooking:

*Cook's Illustrated Apple Cake with Brown Sugar Bourbon Cream

*Classic Corn Pudding with Cheddar and Chives

*Garlic Mashed Potatoes with Smoked Gouda and Chive

*Turtle Pretzel Cookies

A full report after the holidays!

I wish you all a happy, healthy Thanksgiving!!

p.s. Am I the only odd one who doesn't eat turkey?

Baked Manicotti from Cook's Illustrated

2009-11-25T09:59:00.003-05:00

It's a fact. I love pasta. Even more, I love baked and cheese filled pasta. When I saw the recipe for Baked Manicotti from Cook's Illustrated, I wanted to give it a whirl. You can find the recipe here if you are a paying member of the site. But you can also sign up for a 2 week trial of the site. I find their site to be very helpful with loads of cooking instructions including video, recipes, equipment and product reviews.

The first step is to make the sauce using canned, diced tomatoes, garlic, seasonings and olive oil. The sauce is very watery, which I was concerned about.

The next step is to take the no-bake lasagna noodles (Cook's Illustrated prefers Barilla) and soak them in boiling water for 5 minutes. After the noodles have soaked, lay them individually on paper towels. Then you can begin to fill them.

The filling is made up of eggs, ricotta, parmesan cheese, mozzarella cheese and more seasonings.

Spread about a 1/4 cup of the cheese mixture onto the lasagna noodle leaving about a half inch at the top.

Then, roll it up tight!

Place the rolled up manicotti into a 13x9" pan that has some of the sauce mixture on the bottom.

Once you've rolled them all, pour the rest of the sauce mixture over the top, making sure to completely cover the manicotti. Cover with foil, and bake in a 375 degree oven for 40 minutes. Then take the foil off, top with more cheese and broil until bubbly and browned on top.

And remember how I was worried about the sauce being too watery? Well, thanks to the magic of the no-bake noodles, the water is absorbed making a perfectly al dente noodle!

This makes a ton of manicotti. We had 2 dinners and I had 2 lunches out of 1 batch! I think these would freeze nicely for a make ahead meal.

Tea at the Four Seasons

2009-11-23T09:18:00.002-05:00

Ever since my friend and I visited London for the first time back in 2001, I've enjoyed spending an afternoon having high tea.

My first experience was at the Ritz in London. I wish I had some of those photos online, as nothing can compare to it!

Over the years I've been to quite a few afternoon teas around Boston. I've liked them all for different reasons. There is a new cupcake tea at the Ritz in Boston, which I'd like to try sometime, but this weekend, my husband surprised me with tea at the Four Seasons.

Afternoon Tea at the Four Seasons is held in the Bristol Lounge, which overlooks the Boston Common. It's a beautiful setting, and perfect for an afternoon tea.

To start off, we decided to have the Royal Tea, which comes with a glass of Kir Royal.

Nothing like a little bubbly on a Saturday afternoon!

For our tea selection, I chose the Black Currant, which is Black Tea Infused with the Delectable Fruitiness of Black Currant and Dried Fruit Added. My husband had the English Breakfast – Orange Pekoe Black Tea, Well Balanced and Bright with an Apricot Fruit Flavour. We both really enjoyed the Black Currant. It had a sweet and mellow flavor.

For our sandwiches, we had curry chicken salad, cucumber with Boursin and watercress, and a shrimp mousse.

I opted for an extra cucumber salad, since I don't eat seafood. My husband thought the shrimp mousse tasted very fishy, and they were kind enough to bring him an extra cucumber sandwich as well. I enjoyed the cucumber sandwiches, but I did think the bread was a little on the stale side.

And no Afternoon Tea is complete without scones and clotted cream! They served cranberry scones with Strawberry Jam, Lemon Curd and Devonshire Cream. I don't know what they put in that cream, but it's divine! The proper way to eat it is to mix the strawberry jam and cream together.

We also had a selection of 3 different desserts.

We had one pecan bread tart, a mini cheesecake and a lemon curd shortbread. I really enjoyed the cheesecake.

Next time I'd like to try that cupcake tea or perhaps the L'Espalier's Fantasy Tea.

Huffy Puffy

2009-11-20T09:16:00.001-05:00

You heard that right. Huffy puffy, or otherwise known as a Dutch style pancake. This pancake is light and fluffy and ridiculously easy to make. Have it for a nice breakfast or dinner.

Heat your oven to 450 degrees. Place a nonstick skillet on the middle rack and pre-heat it for 10 minutes.

Meanwhile, get your ingredients ready.

You can top your huffy puffy with anything you'd like - syrup, vanilla sugar, cinnamon and sugar, etc. I adapted the idea from Joy the Baker to make an orange sugar combination, but I used vanilla sugar.

If you go this route, zest an orange and mix it with your sugar.

Now mix the rest of your ingredients, excluding the butter. Your batter will be very thin.

You can use any flavorings you'd like. That's part of the fun! Try some vanilla extract and cinnamon this time, and next time try some almond extract and nutmeg. Anything goes. This time around, I used Penzey's Cake Spice and vanilla extract.

Once your batter is ready, get your pre-heated skillet out of the oven. Drop your butter into the hot pan and let it sizzle! Swirl the butter around the skillet.

Once that butter is melted, pour in your batter. Make sure you keep that oven mitt on! Don't forget that skillet is HOT! Put the skillet back into the oven and cook for 15-25 minutes, or until nicely golden brown.

While it's cooking, sneak a peak into the oven and check out how your huffy puffy puffs!

Take it out of the oven and top it with your favorite topping. You could try: powdered sugar and cinnamon on top, maple syrup, fresh raspberries or sliced strawberries, or sauteed apple slices.

I served this alongside some scrambled eggs.

Isn't it pretty!!

Printable Recipe

Nespresso

2009-11-18T09:34:00.005-05:00

My friend Jen introduced us to this fine gadget. My husband and I knew we had to have one! We have the Nespresso Essenza with the Aeroccino automatic milk frother. Sure, it's a bit pricey, but not anywhere near as expensive as making a Starbucks run on a daily basis.

There are a few drawbacks. It only uses Nespresso pods, which can only be bought on their website, on Ebay, or at one of their boutique stores. There's a store on Newbury St. here in Boston and when we first bought the machine, I went there and purchased their starter kit. It comes with a lot of coffee, but at no small price! Each capsule ranges in price from .55 to .62 cents each. Often there are specialty flavors that come out and they sell out quickly. The starter also came with a capsule presentation case.

The milk frother is a fun attachment for making lattes and cappuccinos, but it makes a small amount at a time. You have to wash it out in between uses as the milk tends to burn on bottom. So it wouldn't work well with a large crowd. I think since we purchased ours Nespresso came out with a larger one.

Either way, having worked at Starbucks, I know my way around an Espresso machine and can whip up a caramel macchiato in no time! Macchiato actually means "marked", and in this case, it means to "mark the foam." Your shot of coffee should be poured over the already steamed milk.

Jenny's Caramel Macchiato

In a mug, measure out some vanilla syrup to your liking. I usually use about 1 TBLS, but I don't like mine too sweet. Pour in your steamed milk. No need for anything fancy, you can heat up a little milk in a saucepan. Brew your espresso shot and pour it over your milk. Top with caramel sauce and voila!

Baked Chicken Taquitos and Cilantro-Lime Rice

2009-11-17T11:11:00.005-05:00

I love Mexican food. Many recipes are pretty easy to make at home, though I haven't quite been able to master the burrito. Those always taste better at a restaurant. But I have perfected rice that can rival the one at Qdoba any day!

These taquitos take a little patience to make, but I promise you, they're worth it.

Baked Chicken Taquitos (adpated from ourbestbites)
printable recipe

For filling:

1/3 cup (3 oz) light cream cheese

1/4 cup green salsa

1 T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded, cooked chicken (you can use rotisserie, or marinade and cook your own)
1 C grated light cheese - I use a Mexican blend

16 small corn tortillas
kosher salt, for sprinkling
cooking spray oil

Line a baking sheet with foil and spray lightly with cooking spray. Heat your oven to 425 degrees.
Soften the cream cheese in the microwave for about 20-30 seconds. Mix all ingredients well.

Now for the hard part. You want to work quickly when heating and filling the corn tortillas as they tend to crack easily. Your best bet is to cook no more than 2 tortillas at a time. Cover the tortillas in a dampened paper towel and cook for 20 seconds.

Fill the bottom 3rd of the tortilla with about 2-3 T of the filling and roll tightly. Place the rolled taquito seam side down on the foil-lined pan. When finished, spray lightly with cooking spray and sprinkle with kosher salt.

Look, mine are far from perfect. They've got cracks too. Don't worry about it. They taste awesome anyway!

Bake for 15-20 minutes, or until the edges are brown.

I like to serve this with Cilantro-Lime Rice with Pineapple, green salsa and some guacamole.

Lime-Cilantro Rice with Pineapple
also adapted from outbestbites
printable recipe
1 cup dry white rice, cooked in 2 cups of water.
2 T real butter
juice from 1 lime - and additional for garnish
1/2 cup pineapple tidbits (or more for your tastes)
1/2 cup chopped fresh cilantro
Salt and pepper to taste

Cook your rice. When it's done, toss in the butter. Add juice from 1 lime, pineapple tidbits and cilantro. Serve immediately. I also like to serve it with an extra lime wedge for squeezing a little extra tang!

Enjoy!

This post is linked back to Simply Sugar and Gluten Free

Crushed Potatoes

2009-11-15T19:14:00.002-05:00

I don't even know where I first saw these, but I've only recently started making them. I'm seriously addicted. These have become my new favorite way to make potatoes.

Boil your potatoes until they are fork tender. Spray a pan with some olive oil and place your potatoes on it.

Take a potato masher (a fork should work too), and crush the top down lightly. Then rotate the masher and crush the top again.

Sprinkle the potatoes with kosher salt, pepper and any seasonings you'd like. I prefer rosemary, when I've got some on hand.

Spread some olive oil over the top. Bake in a 450 degree oven for about 25 minutes or until browned on top.

They come out crispy on the top, and soft and buttery in the inside. Delicious!!

Cheese Review: Humboldt Fog

2009-11-13T08:16:00.001-05:00

I'm turning into a Cheesemonger. I'm learning to love the moldy delicacies. On my trip to San Francisco, we had a few cheese plates. Of the many we ate, only a few stood out. One was a goat cheese called Humbolt Fog. It's a soft, creamy ripened goat cheese with a layer of vegetable ash running through it. It looks slightly like a cake when sliced just right! It's mild, but slightly tangy. I never thought I'd see this cheese again....

But our new Whole Foods in Dedham, which happens to be the largest in New England, has a walk in fromagerie! And then I saw it. My deliciously creamy Humboldt Fog. For a measly $21.99/lb. And that wasn't even the most expensive cheese. I bought myself a quarter of a pound. Yes, I paid $6 for a small piece of heaven.

I like to eat this cheese plain, but you could serve it with a crisp pear, a little honey and some white wine. Now that's a tasty snack!

Do you have any favorite cheeses?

Eating my way through San Francisco - Part 4

2009-11-11T08:54:00.003-05:00

The final full day. We decided to hit up some of the places we saw on our Mr. Toad's Tour for a more in depth look. Today was also the first day we saw the infamous San Francisco fog. We had been very lucky with the weather and it was sunny every single day. The fog brought a damp coolness to the air. It was actually kind of refreshing.

Our first stop was in Chinatown. San Francisco's Chinatown is the largest Chinatown outside of Asia! It was buzzing with activity.

We stopped in a few grocery stores and shops.

There are always so many interesting finds in Chinese grocery stores.

On one side of Chinatown is North Beach, which isn't a beach at all, but rather the Italian section of San Francisco. We were slightly hungry, so stopped in for a slice of pizza at L'Osteria del Forno. It's a tiny restaurant, but they make each slice of pizza to order. It's nice knowing your slice hasn't been sitting around all day. We were first served some warm and tasty focaccia bread. I ordered a slice of TRE FORMAGGI, which is made with imported gorgonzola cheese, ricotta, mozzarella.

It was divine. I loved the gorgonzola on my pizza!

After this snacking interlude, I went a few doors down to La Boulange Bakery. You know I'm a sucker for those French Macarons!! I had to try these too.

I have to say, these were pretty damn good. The flavors were much stronger than the ones from Miette. The caramel flavor was my favorite. Light and crispy with deliciously creamy caramel in the center. My only complaint is they were cold. I couldn't wait for them to be at room temperature. I gobbled them up in 5 minutes. The menu at La Boulange looked wonderful as well. Why can't we have one of these in Boston??

I'm not going to lie. Today was an all out eat-fest. It was our last day and we truly made the most of it. After already consuming a slice of pizza pie and a few macarons*, we headed back to the Ferry Building Marketplace. While strolling along, we were drawn into The Ferry Wine Merchant. We spotted a platter of cheese and meats and had to go in. We ordered a small platter of cheese and one of meat along with a half carafe of wine.

I don't even know what kinds of meats and cheeses we were given. I loved every one of the cheeses, but the meats weren't my thing.

I must mention, it was also Halloween, so there was a lot of people watching going on!

We lingered here for a while and then hopped on a bus over to the Castro.

But while we were in the Castro, we were also close to 2 more foodie destinations I had to try. First up was Bi-Rite Creamery. I'm not gonna lie, but this had to be the best ice cream I've ever had. I had Salted Caramel and it was a little scoop of heaven. I just love anything salty and sweet all in one bite. My husband had Balsamic Strawberry and was very impressed. It was sweet with a little tang.

Now feeling rejuvenated, we headed back to the Castro for some more Halloween action. We spent about 5 hours checking out the costumes. I'll post some here, but I'm afraid that many may not be safe for work, so these are a select few.

Ok then....

Next up was Tartine Bakery. This bakery has won a James Beard Award for Outstanding Pastry Chef. They are also well known for their fresh baked, artisan breads. We stopped in for dinner to try some of their sandwiches.

I ordered Pecorino & Almond:

Sheep milk cheese & almonds crushed with olive oil, lemon, and sage

These sandwiches were huge! While I liked the flavor and the bread, I thought it was very greasy. It is an interesting combination and I'd never have thought to put almonds in my panini. I may have to try a scaled down version of this at home.

My husband ordered the Pastrami:

Niman Ranch pastrami, Gruyère cheese, horseradish & Dijon mustard

The pastrami was very lean and tasty, but again it was very greasy. And the Dijon mustard was over-powering. Not a crowd pleaser, I'm afraid.

Feeling kind of ill at this point, we actually didn't buy any pastries. Or maybe we just couldn't afford it after spending $30 on sandwiches! But their pastries looked amazing.

And that ends our time in San Francisco! I'd love to go back some day, but I'm afraid my wallet (and stomach) can't afford to do so! I'll have to scour Boston for some artisanal, locally grown, sustainable and organic restaurants! :)

* Macaron is the correct spelling for a French Macaron. In the U.S., our coconut goodies are macaroons.

Eating my way through San Francisco - Part 3

2009-11-09T16:21:00.003-05:00

Another full day in San Francisco and we had it jam-packed! We were up bright and early to head down to Fisherman's Wharf to catch our tour on Mr. Toad's Tours. The tour picks up across from the Boudin Bakery's flour tower. So while there, I stopped in at the bakery to get myself some of their tasty sourdough! They have a demonstration going on all the time, and I had seen them make an alligator our of their bread. So I bought myself a cute little turtle!

He's almost too cute to eat.....but he was a tasty morsel.

Then it was off for our 3 hour "Postcard San Francisco" Tour. I loved this tour with Mr. Toad's. We drove in an original 1920's Yellowstone bus. The tour took us all around San Francisco, stopping in Chinatown, where we visited a fortune cookie factory, and lot of other places along the way. It was a great way to see the city and figure out where everything is.

After our tour, we took the famous F-line trolley to the Ferry Building for lunch at The Slanted Door. I had read wonderful reviews of the restaurant and made it a priority to go during our trip. They serve modern Vietnamese cuisine. It was buzzing with activity when we arrived, but we were quickly seated. It’s extremely noisy inside. The waitress came by and went over some items on the menu and explained items were served family style. We chose 1 appetizer and 2 entrees. I had some elderflower spritzers, which were lovely! I asked to make a few adjustments to one of the appetizers as I don’t eat seafood. The springrolls were supposed to be vegetarian, but we were given pork. I ate it anyway, I don’t mind pork, but I don’t love it cold. It was ok, not the best I’ve had.

For the entrees, we had niman ranch flank steak with fresh ginger over rice noodles with roasted peanuts and grilled five-spice chicken with tamarind dipping sauce.

The flank steak tasted as wonderful as it looked. I only wish there were more of it! The flavors were spot on – ginger and roasted peanuts. But there were 6 tiny pieces of meat to be split between us. Oh well.

I make 5 spice chicken often at home. I have to say, mine is better. I found this to be lacking in any flavor and I would have liked it cooked a little more. And for a $60 lunch, I was expecting more! I’m glad we didn’t go for dinner!

Since we were back in our favorite spot, the Ferry Building Marketplace, of course we stopped for more goodies. I had the most amazingly luscious chocolates at Recchiuti Confections, and at $60/pound, they had better be! I had 2 tiny Fleur de Sel Caramels - chocolate covered caramels with sea salt.

After my indulgence, I picked up some more French Macarons at Miette bakery. They're good, though not as good as the ones I've had in France, but I'll take the substitute any day. The flavors are more mild, but the texture of the macaron is perfect.

We took our goodies and caught the next bus out to the Haight. The Haight is a section in San Francisco filled with hippies and druggies. Definitely a place for some people watching...or someplace to buy yourself a new bong. I thought this was Amsterdam all over again.

We spent some time walking around here, and then picked up a bus back to our hotel. If you can believe it, we were hungry for dinner. We asked the concierge for a recommendation of a restaurant close to the hotel, since we were tired. He suggested Fino.

The bread here was served warm and tasty. We ordered a cesare salad to share. They were kind enough to split it onto two plates. The salad was light and had just the right amount of dressing and cheese. For dinner, I ordered Gnocchi di Patate, which is fresh basil, Romano cheese & garlic gnocchi with a Gorgonzola sauce tossed with fresh spinach.

My husband ordered a pizza. He was not at all happy with it. He said it was the worst pizza he's had. Too bad, because I thoroughly enjoyed my gnocchi! They were perfect - light and fluffy, and not at all dense. The gorgonzola sauce was delicious. I was pleased, my husband, not so much. Can't win them all!

My Husband's Favorite Dish

2009-11-07T09:27:00.003-05:00

Ming Tsai's Crazy Noodles. I think we eat this dish at least once a month. It's sweet and spicy. You can control the heat in the dish with different types of chili sauce. I also like to add additional shallots, basil and scallions. This dish is simple to make.

Slice your scallions real thin.

Make your sauce - fresh lime juice, sugar, fish sauce and Sambal. I use a different chili sauce every time I make this dish. I used traditional spicy Sambal this time. I also added some lime zest to the sauce.

Check out this basil! I harvested it from my Aerogarden!

Chop the scallions

Stop and give some love to your favorite kitty who is always in the kitchen whenever you're trying to cook.

Cook your shallots over high heat until they start to brown.

Add the ground chicken and cook until no longer pink. Next time, I may try tofu instead of chicken. I think it'll be tasty in this dish.

Add the cooked rice noodles.

Add your sauce and stir it to mix thoroughly and add your scallions and basil.

Serve with some basil garnish and a lime wedge.

Ming Tsai's Crazy Noodles

8 ounces transparent rice noodles (rice sticks)
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons fresh lime juice
1 teaspoon sugar
1 tablespoon Traditional Spicy Sambal or store-bought sambal (you can find this in most grocery stores. You can use any spicy chili garlic sauce)
3 tablespoons grapeseed or canola oil
3 shallots, sliced 1⁄8 inch thick (I like to use 4)
1 pound ground chicken
1⁄2 cup scallions, green and white parts, sliced 1⁄8 inch thick
1⁄4 cup Thai or sweet basil leaves cut into 1⁄8-inch ribbons
1 lime, quartered, for garnish
4 sprigs of Thai or sweet basil for garnish

Cook noodles according to package. Drain and set aside.
Meanwhile, in a small bowl combine the fish sauce, lime juice, sugar, and sambal, and stir until the sugar is dissolved.
Heat a wok or large, heavy sauté pan over high heat. Add the oil and swirl to coat the pan. Add the shallots and stir-fry until brown, about 1 minute. Add the chicken and stir-fry, breaking up the meat, until cooked through, about 3 minutes. Add the noodles and sauce mixture and heat through, stirring. Add the scallions and basil ribbons and toss well. Garnish with the lime wedges and basil sprigs and serve

And if you live in the Boston area, visit Ming Tsai's restaurant, Blue Ginger!

Eating my way through San Francisco - Part 2

2009-11-05T10:41:00.002-05:00

For day 2 we were up bright and early for a day trip to Muir Woods and some Sonoma wineries with Extranomical. We were dropped off at a top entrance of the woods and we hiked down to the bottom. It was a very nice day for a hike, but I wasn't dressed appropriately as this wasn't supposed to be part of the tour. But I survived. I must admit, it was peaceful and calm being out of the city for a bit.

After our hike, we were off to Cline Wineries. We were lucky enough to see their last grape harvest of the season in the works.

We tasted a lot delicious wines and we were hungry. The tour stopped in the center of Sonoma for some lunch. My husband's co-worker recommended we try The Girl and the Fig. As soon as I saw the menu, I knew it was the place for me!

I love cheeses and gourmet sandwiches for lunch.

To start, we ordered The Works:three selections of cheese, cured meats, seasonal fruit, house-made fig cake & baguette. Delicious! I can’t remember the names of the cheeses we had, but they were creamy, stinky and delicious! There was one goat's milk cheese, one cow's milk cheese and one sheep's milk cheese.

For sandwiches, we ordered 2 to split.

salami & brie baguette: red onion confit, sherry mustard, pickled vegetables.

Croques Monsieur: Niman Ranch jambon & St. George cheese, with matchstick fries and tarragon aioli.

The salami and brie baguette was mouthwatering and the confit was the right touch of sweetness. I could have done without the ham & cheese sandwich, but I loved the matchstick fries with the tarragon aioli. They were like gourmet, hot potato sticks!

Overall, I was very pleased with The Girl and the Fig!

After filling up on fine sandwiches, our next stop was Jacuzzi Wineries. Yes, the same Jacuzzi family that makes actual jacuzzis. Their winery is absolutely breathtaking.

Along with the wine tasting, we also had an olive oil tasting with The Olive Press. I've never been to an olive oil tasting and I enjoyed it. Along with different oils, they had tapenades and balsamic vinegar. I was in love with their white balsamic vinegar! I wanted to buy that over the wines, but we weren't checking any luggage, so I couldn't take it home with me. But lucky for me, you can order it online.

On our way back to San Francisco, our tour guide was kind enough to drop us off in Sausalito. We were able to walk around and take the ferry back to the city. Sausalito was cute and reminded me a bit of many of our New England towns. We had some ice cream and strolled along the streets until our ferry was ready.

The ferry ride was a nice way to see the sites along the bay, but it was cold!

Once we arrived, we made our way over to the Ferry Building....and I was in LOVE! Cheese. Meat. Pastry. Chocolate. Wine. Seriously? All in one building. And everything here is local and sustainable.

Artisanal Cheeses from Cowgirl Creamery

Not wanting to ruin our dinner, we didn't eat anything there, but vowed to come back again. I did spot some French Macarons at Miette, and being the lover of French Macarons, I had to buy a few to save for later

For dinner, we opted for the Quiver Bar at EPIC Roasthouse. The Quiver Bar serves the same menu as the EPIC Roasthouse, but also serves their burger. The Ultimate ½ Pound Roasthouse Burger! I was in love with their fries…and their house-made pickles. To.Die.For. I loved all the accoutrements it came with – garlic aioli, roasted corn, mushrooms, bacon, spicy mustard. And we also had a pretzel, which was, well, a pretzel! :)

I'm hungry just thinking about it now!

All in all, it was a pretty good day in San Francisco!

Eating My Way Through San Francisco - Day 1

2009-11-04T08:35:00.003-05:00

Wow is all I can say! San Francisco was so much fun. I had a blast sightseeing and eating my way through the city.

We arrived on Wednesday afternoon and hopped on the BART to our Union Square hotel - Hotel Monaco. We were lucky enough to be upgraded to one of their king suites. It's a nice hotel with a marble staircase in the middle. We dropped our stuff and headed out to grab a quick bite. We didn't put much thought into it and walked a few doors down to the Center Stage Deli. This place didn't call itself by any of the buzzwords I mentioned in my previous post, but we had some pretty decent sandwiches here.

Our next stop was at Fisherman's Wharf. It's a pretty touristy area, and I'm not into buying souveniers I'll later throw out, so we made our way through there pretty quickly. At the end of the Wharf is Pier 39, which is home to hundreds of seals!! While they were fun to look at, they sure did smell like rotten fish baking in the hot sun.

From the Wharf, we made our way over to Ghiradelli Square. We had our free sample of chocolate we were off to Buena Vista Cafe. In doing my San Francisco restaurant research, I read about the famous Irish coffee at Buena Vista Cafe. I knew I had to try it.

This is an interesting concoction of whisky, coffee and whipped cream. The secret to making the whipped cream float is using it right past its expiration date. Apparently, you're supposed to sip this thing slowly....we didn't know that. Let's just say, this coffee has some KICK, but I won't be running back for seconds! I'm not a fan of whiskey, so this was a little to harsh for my palate.

Now that we were buzzing from our coffee and drunk from the whiskey, we decided to take our first ride on the cable cars. It was a lot of fun hanging off the sides of the car watching the streets roll by.

For dinner this evening, we went to Tropisueño for some Mexican food. We were still a little jet-lagged and we weren't starving, so we had a huge bowl of tortilla chips with salsa and a few appetizers as our dinner. It was the perfect amount. The tortilla chips were fresh, light and airy.

For our dinner/appetizers, we had Platanos Fritos:

Fried sweet plantains served with seasoned black beans and Mexican crema. These were delicious!

We also had some Tacos al Pastor: Two soft tacos with grilled marinated pork, pineapple, onion, cilantro and salsa. I really loved the pineapple in these. They added just the right amount of sweetness.

And we topped it off with Crispy Flautas:

Crisp corn tortillas filled with chicken tinga, topped with salsa verde and finished with crema. YUMMY!

Tropisueno's prices are really good. This was the perfect hidden gem to finish off our first day in San Francisco!

Tasty Buzzwords

2009-11-03T09:06:00.001-05:00

We are back from our fantabulous trip to San Francisco. Before I blog about how amazing the food was, I'd like to mention some of the buzz words we heard at many of the restaurants around the city.

Artisanal: –noun a person skilled in an applied art; a craftsperson.
So just how does a food become artisanal? Artisanal food is handcrafted, high quality, often gourmet food - or so it seems. Or is it just a marketing gimmick? Just about every place we looked, we saw this word. "Artisanal cheese" "Artisanal meats" "Artisanal Sandwiches" I'm not 100% convinced it means a damn thing, but I was suckered into its glamorous sound.

Sustainable: -adjective Capable of being continued with minimal long-term effect on the environment.
When producing food, we need to use less finite resources like oil, and emit less greenhouse gases (Environmental), treat those in food chain better (Social), and make money for further investment (Economic). Another word we heard quite often. Do you think about where your food comes from and what goes into getting it to your plate? I can honestly say, I never really do, but maybe this is something I should do more research on.

Organic: -adjective pertaining to, involving, or grown with fertilizers or pesticides of animal or vegetable origin, as distinguished from manufactured chemicals
Definitely not a new one, and probably the most common food buzzword. Do you try and eat organic? From what I've read, not every food we eat needs to be organic, but with stores like Whole Foods everywhere, it's hard not to think this is the way to go.

Foods that don't really necessarily need to be organic include: onions, avocado, corn, pineapple, mango, asparagus, peas, kiwi, cabbage, eggplant, papaya, watermelon, and broccoli.

Foods that you might want to be organic include: meats, dairy, coffee, apples and pears, leafy greens, grapes, carrots, potatoes, peaches, bell peppers, celery, strawberries, cherries and tomatoes.

Do some research and make the best decision for you, but again, just because a food is labeled as organic, doesn't necessarily mean it's worth the extra coin to buy it.

Does hearing any of those foodie buzzwords make something more appealing to you?

Off to San Francisco!

2009-10-27T13:46:00.001-04:00

We're off to San Francisco tomorrow morning for a quick little vacation. I've always wanted to visit and with Virgin America's deals, we couldn't resist!

We've planned a day trip to Muir Woods and Sonoma Wineries. Then we're off for a few hour tour of San Francisco's Mr. Toad's Tours. We'll get to see the best sites in only 3 hours.

And for our final day, we plan to walk across the Golden Gate Bridge to Sausalito and enjoy a picnic lunch, if the weather permits.

But I can't forget all research I've done on San Francisco restaurants! Here are a few we're hoping to try:

Tartine Bakery - I've heard fantastic things about their pastries and paninis!
Tropisueno - For some authentic Mexican that won't break the bank
Foreign Cinema - dinner and a movie all in one? This week they're playing "Rosemary's Baby" just in time for Halloween!
Slanted Door - I'm hoping to go for lunch. It's a top pick for Vietnamese food.
Epic Roast House - I really want to make it for a happy hour here. Did someone say handmade pretzels and a Dark & Stormy? Yes, please!
Venice Gourmet - For our picnic in Sausalito.
Burgermeister - While in the Castro, we may have to hit up this famous burger joint!

There are plenty more I'd love to try, but for that, I'd need a few months! A full report when we return!

Roasted Garlic

2009-10-26T08:48:00.003-04:00

I love garlic, any which way I can get it. Roasted garlic should be a staple in any kitchen. It's sweet and savory and delicious.

Preheat your oven to 300 degrees.

Start with a whole head of garlic. Peel off the outer paper making sure all the cloves stay together.

Cut off the top of the garlic, exposing all of the cloves.

I have a terra cotta garlic roaster, but you can simply lightly wrap your garlic in some tin foil. Drizzle the garlic with some olive oil, salt and pepper. I also like to add a little fresh thyme, if I've got some on hand.

At this point, if you're using tin foil, wrap up your garlic. Otherwise, cover with the terra cotta top. Roast the garlic in the oven for 1 hour, or until the cloves are golden brown.

Let the garlic cool so you can handle it. Gently squeeze out the cloves.

You are now ready to use your garlic! Spread it on bread, put it in stews, throw it in salads or pasta. Today I used some of the garlic in a sundried tomato pesto. I'll save the rest for another day.

Guitars and Desserts

2009-10-24T08:12:00.004-04:00

I mentioned in my Antipasto post that my husband and I enjoy listening to Rodrigo y Gabriela. If you don't know who they are, you're missing out! They are a Mexican acoustic guitar duo, but don't let that fool you. They are amazingly talented and rock out to anything from Pink Floyd and Santana to Metallica and Jimi Hendrix. Gabriela's quick handwork on the guitar is a feast for the eyes and ears.

One of my favorite songs is Tamacun. It was awesome hearing them play it live during their finale. They rocked the house!

Check out this live version:

http://www.youtube.com/watch?v=G8dPso79Z9I

After the show, we wanted to have a sweet treat. We wandered around the Back Bay in Boston and walked into the Four Season's Bristol Lounge. I've had high tea here many times and it's a lovely lounge overlooking the Boston Common. Lucky for us, Friday night is Vienesse Dessert Buffet night! Wow! Cakes, pastries, chocolates, ice cream and made-to-order crepes! It was heaven.

We eagerly walked to the buffet, taking it all in and trying to decide what we wanted. Well, we wanted one of everything! We filled our plates with these tiny treats. Trying not to feel ill from all of the sweets, we just took a few bites of everything. But that still turned out to be a lot of dessert.

Among our favorites were the shortbread fruit tarts. Not too sweet with a crunchy shortbread crust, a creamy custard and fresh fruits. We definitely went back for seconds for this one.

We also enjoyed our crepes - I had bananas foster and my husband had a berry crepe. There's nothing better than a fresh, warm crepe. We didn't have cameras with us, so we had to settle with cell phone pictures. Obviously, these do not do the desserts justice.

Overall, we had a fantastic night out in our wonderful city of Boston.

Roasted Teeny Tiny Potatoes

2009-10-17T18:08:00.000-04:00

I saw these potatoes at Trader Joe's and I thought they were just adorable! Teeny, Tiny Yukon Gold Potatoes. What could be better than that?

I kind of just eyeballed things, and you can use whatever herbs or seasonings you enjoy. I had a lot of dill from my Aerogarden, so I knew I wanted to use it.

Preheat your oven to 400 degrees. Wash and dry your potatoes. Toss them with some olive oil in a shallow pan. Season generously with salt and pepper. I used garlic salt, but any will do. Toss with fresh or dried herbs to taste.

Roast for about 20-30 minutes, stirring occasionally. They're done when they're fork tender.

I could eat these babies like candy. They are a little crunchy on the outside, but deliciously soft and buttery on the inside.

Potato Challah

2009-10-09T12:15:00.001-04:00

Up next in my adventures of baking was challah. But not your traditional challah, but a rich and dense potato challah.

This is actually pretty easy to make, though it takes a lot of muscle to really knead this baby. I've never had a challah made with potato, but I really enjoyed this addition. The trick to the shiny, golden brown crust, is a little egg yolk and milk mixture brushed on just before baking.

This is best served fresh from the oven, but it'll also make a really fantastic french toast or bread pudding!

CHALLAH

adapted from Roberta Dowling

This recipe makes 6 braided challah!

2 TBLS dry yeast

1/2 lukewarm water

3 TBLS sugar

In a large bowl, sprinkle yeast over lukewarm water and stir in sugar to activate.

1/2 cup unsalted butter, softened

3 eggs

3 egg yolks

2 tsp salt

6 TBLS honey

2 small potatoes, mashed (about 1 cup) plus 1 cup reserved hot potato water

6-7 cups flour

In small bowl, mix together butter, eggs, yolks, salt, honey, hot potato water and potatoes. Cool to lukewarm and add to yeast mixture. Mix in 2 cups of flour until smooth. Add remaining flour as necessary until dough is soft and formed. Knead on floured board for 10 minutes until dough is satiny. Put dough into a greased bowl, spray top with oil, cover and let rise until doubled in size. Knead another 5 minutes. Divide dough into 6 sections. For each of these sections, divide into 3 parts and roll each part into strands and braid. Place onto pan lined with parchment paper, brush with an egg was (1 yolk/2 TBLS milk), cover and let sit until doubled in bulk again.

For best results, keep dough covered when not working with it so it does not dry out.

Bake at 375 until golden brown, 20-40 minutes. If it looks like it's burning, cover with foil.

Cool on wire rack.

Havarti, Turkey Bacon and Grilled Tomato Panini

2009-10-08T19:36:00.007-04:00

I really enjoy playing around with different ingredients in my panini. This combo gives Panera a run for their money! It's quick and easy, and so delicious. I tried to lighten it up a bit by using turkey bacon and light havarti cheese.

Jen's HBT Panini

2 Roma tomatoes

4 slices of hearty bread

4 slices of cooked turkey bacon

4 slices of light Havarti cheese

4 basil leaves

olive oil

kosher salt

pepper

First, get yourself some nice, firm Roma tomatoes.

Slice each tomato lengthwise and scoop out the seeds. Brush the cut sides with a little olive oil and sprinkle with some kosher salt and fresh pepper.

Chop up some fresh basil. I used some from my Aerogarden. I love the smell of freshly cut basil.

Heat up your panini grill to about Med/Low. Put the tomatoes, cut side down, onto the grill. Prop the lid up so it's just above the tomatoes, and not touching them. I used a large mug to do this. Cook the tomatoes about 10-12 minutes. If you don't want to use the grill, you can cook the tomatoes in the oven.

Remove them and top with some of the chopped basil.

Choose a solid, crusty bread. They hold up best when making a panini. I like Trader Joe's Stone Hearth Baked French Loaf.

Brush the bread with a little olive oil and top one side with some cheese of your choosing. I really like the ooey-gooey goodness of havarti. Then top the cheese with 2 slices of the grilled tomatoes.

And then add 2 slices of cooked turkey bacon.

Turn up your panini grill to medium and grill your panini, oiled side down. It should only take 3-5 minutes.

Serve with a salad!

Antipasto Foodfest!

2009-10-08T08:48:00.001-04:00

It's become somewhat of a tradition for us. Every 6 months or so we have a nice night in and indulge in a huge antipasto spread. Generally, this consists of miscellaneous cheeses, meats, crackers, veggies like roasted red peppers, tapenades, fruit and red wine. You can't forget the wine! We sit around the coffee table, light some candles, listen to a little music - generally Rodrigo y Gabriela - and enjoy!

This is truly a feast for all senses....and a feast for a small army (of two!) No, we don't eat it all, there's always leftover cheese to indulge in for a few days longer.

Usually we make a trip to Trader Joe's and Whole Foods to round out our selections.

Some creamy camembert

marinated mozzarella, cherry peppers, lemon feta, goat cheese with honey and marcona almonds (above); Breseola and pepper salami (below)

Delicious blue cheese!

We usually use this as an excuse to try a new wine and some new cheeses. Since the new Whole Foods in Dedham opened, I hit up the antipasto bar they have and picked out some intriguing looking cheeses. Goat cheese with honey and marcona almonds, lemon and basil feta cheese, garlic and herb infused fresh mozzarella, stuffed cherry peppers, and more! It's really inspired me to think up some new combinations to make on my own for the next feast.

Mangia!

Baking at the Cambridge Culinary Institute

2009-10-07T08:09:00.001-04:00

Recently, I've been learning how to bake. I took a 4-part class called "Techniques of Baking" at the Cambridge Culinary Institute.

In our first class we learned how to make puffed pastry, or Pâte à choux. It's not as difficult as it sounds, but does take some time to to put it all together. I made my own dough, and made a coffee creme filling, and topped some with chocolate ganache and others with a vanilla icing. YUM! These didn't even survive one day before they were gobbled up!

For more information on The Cambridge Culinary Institute, please visit: http://www.cambridgeculinary.com/

I Heart Cuppycakes!

2009-10-06T08:21:00.001-04:00

I love cupcakes! There is something so fun about those little cakes that makes me happy! I can cook, but I'm still practicing how to bake. There's really less room for improv in baking. Make sure you use the right "chemicals" (baking soda/baking powder/baking ammonia) or you could end up with a cake that tastes like soap!

I would say these cupcakes are some of the best I've made! They are moist and delicious, with just the right amount of sweetness. I changed the original from sweetened coconut to dessicated coconut to balance the sweetness of the frosting. But feel free to use either kind you like. Toasted or not.

Coconut Cupcakes

adapted from Barefoot Contessa

3/4 pound (3 sticks) unsalted butter, room temperature

2 cups sugar

6 large eggs at room temperature

1 TBLS vanilla extract

3 Cups flour

1 tsp baking POWDER

1/2 tsp baking SODA

1/2 tsp kosher salt

1 cup buttermilk

14 ounces dessicated coconut, divided

Preheat oven to 325 degrees

Using a paddle attachment on an electric mixer, cream butter and sugar on high speed until light and fluffy, about 5 minutes. Change the mixer speed to low add eggs 1 at a time, scraping down the bowl after each addition. Add vanilla and mix well.

In separate bowl, sift together baking soda, baking powder, salt and flour. In 3 additions, alternate adding dry ingredients and buttermilk to the batter, beginning with dry and ending with dry. Mix until just combined. Remove from mixer and fold in half of the coconut.

Fill cupcake liners and bake 25-35 minutes until tops are brown and toothpick comes out clean. Cool

Cream Cheese Frosting

1 pound cream cheese at room temperature

3/4 pound (3 sticks) unsalted butter, room temperature

2 tsp vanilla extract

1 1/2 pounds confectioners sugar, sifted

Using paddle attachment in electric mixer on low speed, cream together cream cheese, butter and vanilla extract. Add the confectioners sugar and mix until smooth.

For frosting the cupcakes, pipe the frosting on as much or as little as you like. No worries about this being perfect. Over a bowl, put some coconut in your hand and gently roll and form the coconut onto the frosting until it resembles a "snowball".

Enjoy!

Holidays at Home

2009-10-05T08:38:00.001-04:00

Hi, and welcome to my blog!

I'm a newlywed and I love to cook! Luckily, my husband is my guinea pig and he eats just about anything I put in front of him. I enjoy trying new recipes and adapting them to be my own. I'm a better cook than I am a baker, but I'm learning!

My husband and I just recently moved and we finally have a kitchen and living room large enough to entertain. I've always loved to cook for others, so I was excited to host our first holiday at our house!

This also gave me an excuse to decorate the table with all of our new china and glasses we received from our wedding. I love our china! We chose Lenox Simply Fine Flourish Everyday Fine China. We use it every day, it's dainty yet durable. I loved finally having a table that matched from the dishes and serveware to the silverware and crystal.

We chose not to register for fine china or crystal. We knew we wanted something we could use everyday and something we could toss in the dishwasher. Who wants to host a party only to be left hand washing every single dish! Not us.

We also chose Lenox Eternal stainless steel flatware. Again, this flatware isn't silver, so there's no polishing and we can use it every day

Since my china is white, I chose a deep red table cloth to help make the china really pop on the table. I love the final result. Oh, and I also love a bargain. The table cloth was only $20 on sale at Target. The napkins were $10. Napkin rings, candle holders and all the rest of the furniture are care of my Nana!

One of our favorite dishes for any Jewish holiday is noodle kugel. So I whipped one up. This is by no means light! You can make it lighter by using low-fat versions of the cream cheese and sour cream, and use less butter. But butter just makes things better! As Julia says "If you're afraid of butter, use cream."

This recipe is courtesy of my friend Allison's sister.

Noodle Kugel

1 container (16 oz.) Cottage Cheese

1 container (16 oz.) Sour Cream

3/4 cup white sugar

1/4 cup brown sugar

5 eggs, beaten

1/2 cup (1 stick) butter or margarine, melted

1 Tbsp. vanilla

1 pkg. (12 oz.) broad egg noodles, cooked, rinsed and drained

1 cup dried raisins/cherries/craisins (your choice) I prefer the craisins to add a little tart to this sweet recipe

1 tsp. cinnamon

1 Tbsp. cinnamon sugar

MIX all ingredients except noodles, raisins, cinnamon and cinnamon sugar util well blended. Add noodles and raisins; mix lightly. SPOON into 13x9-inch baking dish; sprinkle with cinnamon sugar. Cover with foil and bake at 350°F for 50 minutes to 1 hour or until lightly browned. Cool at least 10 minutes; cut into squares. I usually take the foil off about 15 minutes before it's ready so the crust is nice and brown. Serve warm.

This also makes a really nice breakfast served warm or cold!