Our menu is short, sweet, simple, but good...
Cheese plates, Spreads, Compotes, Pastries, Soup?, all individual servings and perfectly flavorful... Who knows what will happen but I promise it will be good... and this is where it will be...
9.15.2010
Whaling Museum Gig (wowza!)
Is this our first "real" gig? Heck no! But this is certainly the best one so far... (John's Art Opening was pretty awesome, too bad I don't have photo's from that one!)
Our menu is short, sweet, simple, but good...
Cheese plates, Spreads, Compotes, Pastries, Soup?, all individual servings and perfectly flavorful... Who knows what will happen but I promise it will be good... and this is where it will be...
Our menu is short, sweet, simple, but good...
Cheese plates, Spreads, Compotes, Pastries, Soup?, all individual servings and perfectly flavorful... Who knows what will happen but I promise it will be good... and this is where it will be...
Delicious&Quick (Fall) Menu for Two
Totally delicious lay-on-the-couch meal for a cold fall day...
First day of "cold" weather. I had to wear a sweater today. Something about it made me want a delicious bowl of corn chowder and fried tomatoes? I am (unfortunately) totally broke these days, so something quick, inexpensive and quasi-healthy is all I really want. "What better than a bowl of corn chowder?" you ask... To which I reply "not much..."
Corn Chowder Recipe
4 ears of perfect golden corn
1 c. fresh sweet peas
2 carrots, diced
1 small sweet potato, diced
1 smaller sweet yellow onion, diced
1 large clove of garlic
1 quart 1/2 & 1/2 ( do not skimp on this, you will regret it... there is nothing as thick and creamy as the 1/2 and 1/2... otherwise use a rue and add milk (ick!)
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. jalapeno or crushed red pepper flakes
a couple of cloves (this is optional, i really like it with the sweet potatoes though... just enough for someone to smell, but not to overpower the dish)
Sautee onions, carrots and sweet potatoes for a few minutes until softened (wait for a little color on the onions). Add garlic and let soften for about one minute, do not let the garlic burn... add the corn and peas and sautee for 2-3 minutes.
Add the 1/2&1/2, salt, pepper, crushed pepper and clove and bring to a boil before reducing to low.
Let simmer for about 20 minutes and serve with your favorite piece of toast.
Fried Tomatoes
2 large, ripe tomatoes (buy something you can cut into 3/4 inch slices, make sure it is ripe, otherwise it will have no flavor)
1 c. panko bread crumbs, seasoned with a little salt and pepper
2 eggs, beaten
1/2 c. flour, seasoned with s&p
Dip the slices of tomato into flour and shake any excess off. Dip into the beaten eggs and then into the panko, which are seasoned as to make sure the tomatoes have as much flavor as possible.
Fry on medium high heat in a skillet with olive oil and leave them for about 1.5 minutes on each side. Transfer to baking sheet and and bake on 400 for about 10 minutes. (You can make the tomatoes ahead of time and just do the baking off whenever you want to serve dinner)
Serve them over dressed mixed greens. They are totally delicious !
(the last pic is thrown in for good measure! everyone welcome our newest baby, henry <3 love of my life (tied with Ben, of course!)
First day of "cold" weather. I had to wear a sweater today. Something about it made me want a delicious bowl of corn chowder and fried tomatoes? I am (unfortunately) totally broke these days, so something quick, inexpensive and quasi-healthy is all I really want. "What better than a bowl of corn chowder?" you ask... To which I reply "not much..."
Corn Chowder Recipe
4 ears of perfect golden corn
1 c. fresh sweet peas
2 carrots, diced
1 small sweet potato, diced
1 smaller sweet yellow onion, diced
1 large clove of garlic
1 quart 1/2 & 1/2 ( do not skimp on this, you will regret it... there is nothing as thick and creamy as the 1/2 and 1/2... otherwise use a rue and add milk (ick!)
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. jalapeno or crushed red pepper flakes
a couple of cloves (this is optional, i really like it with the sweet potatoes though... just enough for someone to smell, but not to overpower the dish)
Sautee onions, carrots and sweet potatoes for a few minutes until softened (wait for a little color on the onions). Add garlic and let soften for about one minute, do not let the garlic burn... add the corn and peas and sautee for 2-3 minutes.
Add the 1/2&1/2, salt, pepper, crushed pepper and clove and bring to a boil before reducing to low.
Let simmer for about 20 minutes and serve with your favorite piece of toast.
Fried Tomatoes
2 large, ripe tomatoes (buy something you can cut into 3/4 inch slices, make sure it is ripe, otherwise it will have no flavor)
1 c. panko bread crumbs, seasoned with a little salt and pepper
2 eggs, beaten
1/2 c. flour, seasoned with s&p
Dip the slices of tomato into flour and shake any excess off. Dip into the beaten eggs and then into the panko, which are seasoned as to make sure the tomatoes have as much flavor as possible.
Fry on medium high heat in a skillet with olive oil and leave them for about 1.5 minutes on each side. Transfer to baking sheet and and bake on 400 for about 10 minutes. (You can make the tomatoes ahead of time and just do the baking off whenever you want to serve dinner)
Serve them over dressed mixed greens. They are totally delicious !
(the last pic is thrown in for good measure! everyone welcome our newest baby, henry <3 love of my life (tied with Ben, of course!)
8.25.2010
Totally (Organic) BEST Chocolate Chip Cookies
Really Easy
Really Delicious
1 stick Sweet cream, unsalted butter, softened (VERY important that it is UNsalted!)
1/4 c. of Organic Unbleached White Sugar (plus some for sprinkling on top!)
3/4 c. packed Dark Brown Sugar.
1 Free Range and Organic egg
1 tsp. of Vanilla Paste (its about $5, TOTALLY worth it because you can see all the delicious Vanilla specks, I think its a really lovely touch to any cake or cookie.)
1 1/4 c. of Unbleached Organic Flour
1 tsp. of Organic Medium Course Sea Salt (this gives it a delicious taste AND texture to the cookie. It is my favorite secret weapon)
1/2 tsp. Organic Baking Soda
3/4 tsp. Red Mill Organic Baking Powder
1 c. Ghiradelli Milk Chocolate Chips
1 c. Ghiradelli 60% Cacao Chips (the mixture of the two chips is essential to having the flavor of the dark chocolate and the sweetness of the milk chocolate... makes for the ULTIMATE cookie!)
directions&tips:
Set oven to 360 convect bake! Cream butter, sugar, and brown sugar in your mixer for 3 minutes exactly! (Makes the batter PERFECTLY fluffy...this is a secret cookie baking weapon!)Scrape bowl. Add egg and vanilla and beat for another 2 minutes. Scrape bowl. Mix in baking soda, powder, salt and flour and combine slowly until it is entirely mixed! Add in the mixture of chocolate chips and mix for just a couple of seconds, until chocolate is evenly distributed in the batter.
On a lined baking sheet scoop 2 tablespoon servings. Bake for 14 minutes and allow 10 minutes to cool before serving. Have a glass of your favorite beverage ready for dipping! (Mine's almond milk!)
P.S. these cookies would be the ultimate ice cream sandwich cookie! :)
1.19.2010
caramel crumb bars
it's always difficult for me to walk into a bookstore and not walk out with a pretty, clean, new cookbook. the more my collection grows the more my favorite books stand out. and they are the kind that get better every time you look at them. i swear secret recipes appear that i've never ever seen before! thats when i know it's my favorite, my right hand man, the best. top three you ask?
this alice waters book is the most useful for me. it goes through nearly every vegetable, its season, and how to prepare them in a few different ways. very practical and simple to read. not to mention she's the most influential business women i've ever heard of, check her out.
delia smith is a well known chef from the uk, i first peeked at this book because of the nice close up photos of veggies, but soon realized how good the recipes looked. you have to substitute ingredients sometimes because of the uk/usa differences, but they always work out. amazing vegetarian recipes!
by far my favorite book, always find something new and yummy to make. some of nick malgieri's recipes are pretty involved, but sometimes you have to spend time with things to make them awesome. i've made puff pastry and breads and sweet treats from this book, all of which have been delicious. if i have a baking question.. i consult this book.
liz and i recently catered and art opening and we like last minute decision making so, in attempt to not bake another cupcake.. i picked up modern baker and found this recipe that i am sure i'd never seen before. caramel crumb bars, buttery dough and a creamy caramel filling...yum.
caramel crumb bars-from nick malgieri's the modern baker
preheat to 350* set rack in lowest level of the oven
prepare 9x13x2 inch pan, butter and line with buttered parchment paper
makes about twenty-four 2 inch squares
DOUGH
8 ounces (2 sticks) unsalted butter, softened
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour (spoon flour into dry measuring cup and level off)
FILLING
4 tablespoons unsalted butter
1 tablespoon light corn syrup
1/4 cup dark brown sugar, firmly packed
1 (14-ounce) can sweetened, condensed milk
1. for the dough, beat the butter with the sugar and salt in an electric mixer with the paddle attachment on medium speed until soft and light, 2 to 3 minutes. add the vanilla.
2. on the lowest speed, beat in 2 1/4 cups of the flour, scraping the bowl and paddle with a rubber spatula and continuing to mix just until the dough is smooth, and the flour has been absorbed.
3. remove the bowl from the mixer and scrape 3/4 of the dough into the prepared pan. use the palm of your hand to press the dough down evenly, without compressing it too much. chill the dough-lined pan. work the remaining 1/4 cup flour into the remaining dough with your fingertips, so that it forms 1/8- to 1/4- inch crumbs. set aside at room temperature.
4. for the filling, in a medium saucepan bring the butter, corn syrup, brown sugar, and condensed milk to a simmer, stirring occasionally. allow the mixture to boil gently, stirring often, until it starts to thicken and darken slightly, about 10 minutes. pour into a stainless-steel bowl to cool for 5 minutes.
5. remove the dough-lined pan from the refrigerator and scrape the cooled filling onto the dough, using a small offset spatula to spread the filling evenly on the dough. scatter the crumb mixture on the filling.
6. bake until the filling is bubbling gently and is a deep caramel color and the dough and crumb topping are baked through, about 30 minutes.
7. cool the pan on a rack until lukewarm, 15 to 20 minutes. lift the slab of baked dough out of the pan and onto a cutting board before it has cooled completely. cut the slab into 2 inch squares.
keep these at room temperature if you are serving them within a day. if not, wrap and freeze them and make sure to defrost and bring them to room temperature before serving.
this alice waters book is the most useful for me. it goes through nearly every vegetable, its season, and how to prepare them in a few different ways. very practical and simple to read. not to mention she's the most influential business women i've ever heard of, check her out. 
delia smith is a well known chef from the uk, i first peeked at this book because of the nice close up photos of veggies, but soon realized how good the recipes looked. you have to substitute ingredients sometimes because of the uk/usa differences, but they always work out. amazing vegetarian recipes!
by far my favorite book, always find something new and yummy to make. some of nick malgieri's recipes are pretty involved, but sometimes you have to spend time with things to make them awesome. i've made puff pastry and breads and sweet treats from this book, all of which have been delicious. if i have a baking question.. i consult this book.
liz and i recently catered and art opening and we like last minute decision making so, in attempt to not bake another cupcake.. i picked up modern baker and found this recipe that i am sure i'd never seen before. caramel crumb bars, buttery dough and a creamy caramel filling...yum.
caramel crumb bars-from nick malgieri's the modern baker
preheat to 350* set rack in lowest level of the oven
prepare 9x13x2 inch pan, butter and line with buttered parchment paper
makes about twenty-four 2 inch squares
DOUGH
8 ounces (2 sticks) unsalted butter, softened
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour (spoon flour into dry measuring cup and level off)
FILLING
4 tablespoons unsalted butter
1 tablespoon light corn syrup
1/4 cup dark brown sugar, firmly packed
1 (14-ounce) can sweetened, condensed milk
1. for the dough, beat the butter with the sugar and salt in an electric mixer with the paddle attachment on medium speed until soft and light, 2 to 3 minutes. add the vanilla.
2. on the lowest speed, beat in 2 1/4 cups of the flour, scraping the bowl and paddle with a rubber spatula and continuing to mix just until the dough is smooth, and the flour has been absorbed.
3. remove the bowl from the mixer and scrape 3/4 of the dough into the prepared pan. use the palm of your hand to press the dough down evenly, without compressing it too much. chill the dough-lined pan. work the remaining 1/4 cup flour into the remaining dough with your fingertips, so that it forms 1/8- to 1/4- inch crumbs. set aside at room temperature.
4. for the filling, in a medium saucepan bring the butter, corn syrup, brown sugar, and condensed milk to a simmer, stirring occasionally. allow the mixture to boil gently, stirring often, until it starts to thicken and darken slightly, about 10 minutes. pour into a stainless-steel bowl to cool for 5 minutes.
5. remove the dough-lined pan from the refrigerator and scrape the cooled filling onto the dough, using a small offset spatula to spread the filling evenly on the dough. scatter the crumb mixture on the filling.
6. bake until the filling is bubbling gently and is a deep caramel color and the dough and crumb topping are baked through, about 30 minutes.
7. cool the pan on a rack until lukewarm, 15 to 20 minutes. lift the slab of baked dough out of the pan and onto a cutting board before it has cooled completely. cut the slab into 2 inch squares.
keep these at room temperature if you are serving them within a day. if not, wrap and freeze them and make sure to defrost and bring them to room temperature before serving.
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