Food for Thought

moving

2010-11-17T08:40:00.000-08:00

Good News! I've moved! Well not really, but kind of. These food blogging efforts are now being redirected to this lovely new site www.kelseyskitchen.com. It's been a work in progress for sometime and will continue to be developed, but I don't want you to miss any of the great recipes that are being posted. This week my mission is your Thanksgiving table and I'm sharing some of my favorite recipes for the upcoming holiday. Thanks for reading! (and hopefully cooking)

churros y chocolate

2010-09-20T10:22:00.001-07:00

The Spanish have figured breakfast (and possibly dessert) out. Who doesn’t love deep fried sugared dough dunked in rich, dark cocoa? Robby and I just returned from Spain and enjoyed an excuse for a morning sugar high with this classic combo. We sat in a run-of-the mill Spanish diner sometime around 10:30 am and thanks to Robby’s spanish he rattled off that we would like an order of churros y chocolate as if we were locals ordering this every Saturday morning.
The churros came bare and piping hot. It didn’t take long for me to tear open the sugar packets and sprinkle the sugar over the fried pastry as if it were snowing. Plenty of sugar soaked right into the golden brown pastry with the perfect amount of sugar dusting left on the tops of the churros and the bottom of the plate.The chocolate was SO rich (in a very good way). This may even have made the list for my Top 10 indulgent food memories. Each piping hot stick of fried dough dunked in the decadent chocolate felt like a sin. It was as if the churros were just acting merely as a vehicle to transport the thick hot chocolate. By the end, I was questioning whether or not I should have stopped two churros ago.We should probably feel guilty for finishing the entire plate, but it was a “cultural” experience, right? I’m glad I can check this authentic food experience off of my foodie bucket list. Anyone ever attempted churros at home? Last time I made them was in culinary school and they were divine. Next time I have a craving my plan is to try Bar Jamon‘s version which I’ve heard does a pretty good job of duplicating the traditionally thick hot chocolate and churros dusted with cinnamon and sugar.

Seventeen Magazine

2010-09-20T10:20:00.000-07:00

I had a great time contributing to the September issue of Seventeen Magazine. I did my best to come up with inventive lunch ideas for teenage girls so that they could avoid cafeteria food. My bite size photo even made the page! If you squint, you will also notice that my sister Kylie, who took the photo, also got a credit and nod to her website. My picture may be the size of my pinky nail, but you’ve got to start somewhere!

Kelsey's Essentials

2010-08-24T08:24:00.000-07:00

Kelsey’s Essentials
Premieres: Saturday, November 6 at 2:30pm ET
With a fresh look at cooking basics, Kelsey Nixon inspires the next generation of food lovers with her essential kitchen techniques. Voted “fan favorite” during The Next Food Network Star’s fourth season, Kelsey gives her tips on must-have pantry items, useful gadgets and basic cooking techniques. From roasting to baking, Kelsey delivers the basics – and encourages viewers to then make it their own.

The fall programming schedule for Cooking Channel was announced yesterday and included Kelsey's Essentials. I'm thrilled that I can start talking about the show now! It's a crazy feeling to be included in a lineup with names like Rachael Ray, Bobby Flay, and Mark Bittman. It's incredibly surreal and wouldn't have happened without the support of so many. The show concept is something I believe in 100% and I can't wait to start sharing my ideas with an audience on the Cooking Channel. It's a few months out, but mark your calendars for the big launch on November 6th!

crab cakes

2010-08-24T08:00:00.000-07:00

To switch things up at the dinner table around here, I thought I would make crab cakes before summer turns to fall. Costco has a great crab meat option that is both affordable and accessible- perfect for this recipe. I first developed this recipe last summer when Spike and I squared off at the Preakness Stakes and took on crab. He made soft shell crab sandwiches and I took a whack at it with my crab cakes and they were a hit. They are chock full of crab meat with celery, onion, peppers (southern trinity), and for just a bit of heat I toss diced jalapeno into the mix. An egg, seasoned mayo, and breadcrumbs act as the binding ingredients to make these crab cakes come together. Because we're a family of two, I made a full batch and froze the remaining cakes for us to have as an impromptu meal within the next week or two. We had a few last minute guests that joined us for dinner on Sunday and lucky for me, I had crab cakes stored away that could be prepared in no time. Plus, I felt very fancy feeding guests crab cakes on a whim. For me, it's a great summer meal that was easy to prepare yet unexpected enough to be special.Classic Crab Cakes with Chile Garlic Mayonnaise
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Yield: 8 cakes

1 cup mayonnaise
3 teaspoons chili-garlic sauce
2 tablespoons fresh lemon juice
3 tablespoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1 tablespoons chopped seeded jalapeño chili
1 pound fresh crabmeat, coarsely chopped
1 large egg, beaten to blend
5 cups fresh breadcrumbs

Mix mayonnaise, chili-garlic sauce, and 1 tablespoon lemon juice in small bowl. Cover and refrigerate chili mayonnaise.

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.

Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.

Cheer Up

2010-08-23T12:29:00.000-07:00

The first song I played today was "Rainy Days & Mondays" by the Carpenters, and for good reason. It's been raining on and off all day and I have yet to step outside the bounds of my apartment. I'm also an embarrassingly huge Carpenters fan. There is no better pick me up on a blustery day than a batch of freshly baked cookies. (especially when it's Grandma's recipe!) I spotted this charming cookie jar at Fish's Eddy last week for only $10 and I was sold. Wouldn't this be a perfect gift for a friend going through a rough patch?! Freshly baked cookies can fix just about anything. Without a doubt these are my favorite cookies on the planet. My Grandma has been making her Banana Chocolate Chip cookies for as long as I can remember. They remind me of Christmas morning, because that is usually the first thing I eat paired with a diet soda. (shame on me) They are a cake-y cookie with the perfect flavor combo of bananas and chocolate. This time around I used a 2 oz. cookie scoop so that I wouldn't feel bad about eating multiple cookies each day for the next several days. (maybe even for breakfast)It's also back-to-school week for many of you and my mom used to always make a fresh batch of cookies on the first day of school. Even though Robby & I aren't hitting the books this year, I found it a fitting week to bake a batch of cookies just for kicks.
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Banana Chocolate Chip Cookies

Yield: 2 dozen

1 cup sugar
3/4 cup shortening
1 egg
1 cup mashed overripe bananas
1 teaspoon vanilla
1 3/4 cups rolled oats
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1-2 cups chocolate chips

Preheat oven to 350 degrees F.

In a large mixing bowl, cream sugar with shortening. Mix in egg, bananas, and vanilla.
In a separate mixing bowl, combine rolled oats, flour, salt, baking soda, cinnamon, and nutmeg. Mix until thoroughly combined.
Add wet ingredients to dry ingredients and mix until just combined. Stir in chocolate chips.
Drop by spoonfuls on prepared cookie sheet. Bake for 10-12 minutes or just until golden brown.

*store in cheerful cookie jar for good measure

recipe book

2010-08-18T12:08:00.000-07:00

There's a certain charm that comes with writing down something that is special to you. Whether your composing a thoughtful thank you note or journaling about your most recent vacation, you cannot replace a handwritten note. Because cooking has become such a huge part of my life, I want to make an effort to write down more of my original recipes that I make over and over again and have been at the center of some of my favorite memories.This recipe book was perfect for this purpose. The design paired with the thick pieces of paper and slotted corners on each page for slipping old favorites from the family make this a great gift as well. I'm planning to purchase a few extras as wedding gifts. I'll include just a few of my favorites and hopefully prompt the receiver to write down theirs. For another wedding idea, why not purchase the book and have friends and family record their favorite recipes either at your bridal shower or wedding reception.

barstools

2010-08-17T12:15:00.001-07:00

I've swapped out a few things in our apartment this summer to freshen things up and I'm most excited about the new barstools that now fit nicely under our bar. While visiting some friends in Utah I spotted Tolix-like barstools in their house and immediately asked where they came from. Much to my surprise they came from Overstock.com and for a fraction of the cost. They come in both 24" and 30" stools and are a great space saver when stacked. There wasn't a bad review in over 100 reviews and I've jumped on the band wagon. We are really happy with them.

Granted they aren't the true Tolix stools that I long for one day, but they are the perfect touch that I was looking for. They are a little bit contemporary, yet still comfortable and were within my bite size budget. It was my first time ordering from Overstock and the experience was great. Everything ships for just over $2.00 and things arrive quickly.

Greek Pita

2010-08-17T08:24:00.001-07:00

There's nothing like taking full advantage of the summer months and packing in as many fresh fruits and vegetables as possible. Let's be honest, I have my fair share of pizza and milkshakes throughout the summer months as well, but every time I make an extra effort to have a meal chock full of veggies, I feel that I deserve a pat on the back.

These Greek Pita's came together in no time and the meal was so refreshing. I'm a huge believer that you eat with your eyes first and that it should always look as good as it tastes- this recipe is a looker. I made a huge batch of this essentially using up all of the veggies in my refrigerator. Next time I think I would slather the inside of that pita with tzatziki sauce. Regardless, this was great to have on hand for a quick lunch or midday snack. Especially when those midday snacks have regularly been consisting of frozen concretes from Shake Shack.

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Greek Pita

Yield: 4-6 servings

1/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

salt and pepper, to taste

1 1/2 cups cherry tomatoes, chopped

1 cup green bell pepper, chopped

1/4 cup red onion, chopped

1 cup cucumber, diced

1/4 cup radishes, chopped

1/4 cup fresh Italian parsley, chopped

1 cup feta cheese, crumbled

4-6 whole wheat pitas

In a large bowl, whisk vinegar into olive oil and season with salt and pepper to taste. Mix in tomatoes, bell pepper, red onion, cucumber, radishes, and Italian parsley. Lastly stir in feta cheese and season with additional salt and pepper if necessary.

p.s. I made my own pita bread! Are you impressed? It was much easier than I had anticipated.

it's me again

2010-08-16T11:39:00.000-07:00

Well "hello" my long lost food blog. I've stepped away from the blogosphere this summer to tackle a few time-consuming projects, but I'm back on the bandwagon. There is so much that I would like to document and catch up on, so bear with me.

Hopefully everyone has heard of The Cooking Channel by now and has given it a bit of a chance. It's a new sister network to Food Network and there are some really great shows in the lineup. You will notice that it has a slightly different vibe than Food Network but in a very good way. This summer I had a fantastic opportunity to host a show with Adam Gertler and Sunny Anderson. After every NFNS Star episode we would dish about what happened on the "NFNS After Party." We had a blast getting to know the finalists a bit better and what really happened during each episode. I loved chatting with people who had been through the same thing that I went through on the show. It brought back a lot of memories (both good and bad!) and once again made me appreciate the experience that I had on the show.

Throughout the After Party experience I made a delicious (no, I'm serious it's actually amazing) Tuna Casserole for Brianna to try after her disastrous run in with the dish on the show, I enjoyed Bacon Doughnuts made by Aria which were borderline sinful, and I had a fantastic Seafood Couscous that Serena made. Yum. I really enjoyed working with Sunny and Adam. Sunny's show Cooking for Real continues to be a huge success and she's also a great blogger. Adam's new show Kid in a Candy Shop is also awesome and my fingers are crossed that there will be many more episodes. Lastly, although it hasn't been officially announced I guess I can say what was said on After Party, I am indeed hosting my own show this upcoming October on Cooking Channel. I can't wait to share details about the incredible experience I had filming the show, but for now I'll keep my lips zipped.

I hope you were able to catch an episode or two. If not, there a few clips on Food Network's YouTube page.

Last two photos courtesy of Ms. Sunny Anderson

cooking channel

2010-05-28T10:52:00.000-07:00

I hope that by now you have heard the fantastic news about Cooking Channel. This sister channel to the Food Network will offer a fantastic lineup of cooking shows that actually teach you how to cook. This channel will be bringing back the classics like Julia Child and Graham Kerr in addition to new talented chefs/hosts from all over the world. Check out the full lineup here. I will definitely be watching and I'm most looking forward to Laura Calder's French Food Made Easy and Rachel Allen's Bake!

The channel launches at 7am on Memorial Day and it's replacing FLN (Fine Living Network). Check your listings and have a lovely holiday weekend!

Vanilla Bean Paste

2010-05-27T10:01:00.000-07:00

Sorry for the M.I.A status the past month or so. I've been busy, busy, busy working on exciting projects and usually I'm lucky if I can get through my email let alone, brainstorm and execute a great blog post!

Candace over at The Cook Next Door asked me to write a little bit about why I love Vanilla Bean Paste. If you know me, it should be no surprise to you that I consider this a secret weapon in the kitchen. I'm a big fan and love to gift this vanilla goodness to those that I love.

It didn't take me long to come up with my favorite use for vanilla paste...fresh whipped cream. It literally gives those lovely white peaks and extra boost of flavor and I can't seem to get over the black speckled pods that dot the whipped cream.

I'll be launching a new website & blog shortly and can't wait to start sharing more of my favorite foodie thoughts with everyone. Hang in there with me...we are close!

vanilla paste photo: here

A La Cuisine!

2010-04-01T18:17:00.000-07:00

Last summer I had the amazing opportunity to participate as a judge on an Iron Chef America battle in the infamous Kitchen Stadium. I definitely checked something off my bucket list that day. I wish I could put into words how incredible the food and the overall experience was. It's the type of experience I'll tell my kids about one day.If you're interested in tuning in, the episode airs this Sunday evening, April 4th. Check here for more air dates. I'm actually terrified to see myself...my hair desperately needed to be colored, the dress was purchased literally 2 hours before I left, and I think I overused the word "exquisite." Fingers crossed that I contributed a few intelligent comments and that I didn't smack my lips on camera. (yes, the food was that good)

pretty placemats

2010-03-18T08:36:00.000-07:00

While perusing through the sale section at Anthropologie last week, I came across these lovelies. If I had room to own a kitchen table, I would have snatched them up in a second! They come from the charming English shop Solitaire that features the work of a husband and wife team. You can order directly from their site using paypal or find their products at Anthropologie.

Pickled Spring Asparagus

2010-03-17T10:22:00.000-07:00

Happy St. Patricks Day! This is my favorite "green" recipe and I always look forward to making this dish during this time of year. I was asked to do a guest post for the Utah Valley Magazine blog and I thought this would be a great recipe to pass along for the upcoming Spring months. It's an excellent side dish to serve for a simple weeknight meal or a fancy Easter feast. You will love the tangy flavor and simplicity of this side dish.
For the full recipe and other tips about my Pickled Spring Asparagus recipe, you can find all of the information here.

pizza plates

2010-03-16T13:59:00.001-07:00

The folks over at Fishs Eddy have done it again. I am crazy about these pizza plates! Due to our recent increase in pizza intake, (which we're blaming on moving to New York City) we think these plates will be the perfect addition to our dish repertoire. Emily & Lewis surprised us with these after staying with us this weekend and it didn't take long to put them to good use.I can't wait to also serve pie, cake, quiche or anything that can be cut into a triangle on them. I love that the design is simple and understated, yet so clever.

chop chop cheat

2010-03-05T13:15:00.001-08:00

These clothespin chopsticks from CB2 are genius! They are perfect for ejoying a basic stir fry, pad thai, or chop suey. The fun colors and ease of "chop-ing" make them ideal for your next Asian inspired dinner party, or even a gift for that person who has never really been able to get the hang of using chopsticks. (myself included) I may or may not have needed a lesson from Martin Yan on camera during my upcoming judging debut on Iron Chef. That wasn't embarrassing at all...

p.s. more cooking posts coming soon!

tutti frutti

2010-03-03T19:25:00.000-08:00

Can't get enough of these simple Jonathan Adler pillows. Robby and I stumbled across his store on the UWS a few weeks ago and spent a few minutes gawking over these pillows along with his wallpaper line. I think the apple pillow would be a nice touch for our apartment here in the Big Apple...don't you?!

cumin seared scallops with tomatillo guacamole & mango

2010-02-16T10:59:00.000-08:00

When I asked Robby what he would like me to make for his special Valentines Day dinner, I was surprised when he said, "scallops!" Then he proceeded to request that we try a Mexican twist on a seafood dish that I usually like to pair with pasta and a simple sauce made with lots of butter. I gladly took on the challenge and started brainstorming. Robby is obsessed with tomatillos, so I knew that needed to be included in the recipe, and I've had a thing for mango lately, so I plugged those in as well. Basically when Sunday came, I had no idea what I was going to do, but I had bought a plethera of ingredients that I was sure would come together somehow.

As I stared at the ingredients on my kitchen counter, I started formulating a plan. I decided that I would make a tomatillo guacamole. I assumed that the liquid in the tomatillos would thin the guac out a little bit, making it a bit more sauce like. It came together so quickly in my food processor and exceeded all sorts of expectations. SO delicious. I also started making a cilantro lime rice, and diced up some mango with grape tomatoes, lime, and cilantro to garnish the dish with. Slowly all of the elements came together, and all that was left to do was assemble and sear the scallops.To pull off this flavor profile, I seasoned the scallops with a little bit of cumin and kosher salt. I melted a little bit of butter in a saute pan and we were off and running. All it took was 2-4 minutes on each side for these scallops to be absolutely perfect. I assembled the dish by toasting the corn tortillas over an open flame, spreading a bit of the tomatillo guac in between two corn tortillas, topping with the lime cilantro rice, adding the scallops on top, and for the final touch, the mango salsa. It was an unconventional way to put together dinner, but it was actually a lot of fun and the dish didn't disappoint. It's also been great to have leftover tomatillo guac to use on quesadillas and enchiladas (planned for later this week). Here is my best attempt at writing such a scattered recipe:

Tomatillo Guacamole

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Yield: 4-6 servings (this will make way more than you need for this recipe, but you'll enjoy the leftovers)

6-8 tomatillos, husked and coarsely chopped (about 1/2 lb.)

1 avocado, pitted and diced

1/2 jalapeno, coarsely chopped with seeds

2 garlic cloves, coarsely chopped

1/2 onion, coarsely chopped

1 lime, juiced

3/4 cup cilantro, coarsely chopped

1 teaspoon cumin

1 teaspoon salt

Combine all ingredients in food processor (or blender) and pulse or blend until ingredients are combined.

Lime Cilantro Rice

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Yield: 2 servings

1 cup chicken broth

1/2 cup rice

1 lime, juiced

5 sprigs cilantro

Bring broth, rice, lime juice, and cilantro to a boil in a small saucepan. Reduce heat to a simmer, cover and cook for 20 minutes. Remove cilantro and serve.

Cumin Seared Scallops

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Yield: 2-4 servings

8 large scallops

salt

cumin

1-2 tablespoons butter

Remove all moisture from the scallops by patting dry with a paper towel. Season both sides with cumin and salt. In a large skillet, melt butter over medium-high heat. Allow skillet to get as hot as possible without burning the butter. (you could substitute olive oil) Add the scallops to the hot pan, sear each side of the scallops for 2-4 minutes depending on the size. Cook the scallops until they are no longer opaque and appear white throughout the center.

making the most out of leftovers

2010-02-12T16:03:00.000-08:00

Like many in America, I really wanted to kick off 2010 by improving my food choices. I'm not much of a calorie counter, but I wanted to make a conscious effort to put fresh, good food in my body. I soon realized that it took me the same amount of time (& less money) to make lunch everyday with dinner leftovers than running out to get a sandwich or slice of pizza. This whole pizza thing was happening way too often. Neither Robby or I are one to reheat something in the microwave, so up until this point we have been a no-leftovers kind of family. Up until now that is. I have started a system that seems to be working out pretty well. When I'm preparing dinner the night before, I prepare extra of all of the ingredients. In this case I was making roasted garlic lemon shrimp over pasta. I simply cut a few extra vegetables, and left a few shrimp to marinate in the refrigerator overnight. By the time lunch rolled around the next day, I was prepped and ready to go. In 11 minutes, I had made this delicious pasta dish. The recipe was familiar and all of the tedious parts were already accomplished. I dirtied one skillet (that washed up very quickly), and a rubber spatula (that I threw in the dishwasher; have I mentioned that my dishwasher is my saving grace?).

Now I'm not oblivious to the fact that most people work in an office setting or have littles that require their constant attention so this concept would be completely unrealistic, but for some, this may be a refreshing approach to lunch. My best tip would be to think about lunch while you're making dinner. What can you prep right now, while you already have the cutting board, knives, and ingredients out? You could even test your creativity by thinking of a slightly modified dish with the same ingredients.

Tis' the season for Citrus

2010-02-11T12:59:00.000-08:00

Citrus is in season fall through spring and the perfect way to implement a refreshing touch to your meals. Especially after eating comfort foods like hearty stews, soups, and rich dishes like homemade macaroni & cheese. These lovely mandarin oranges have been popping up at the market on the corner and I can't get over how beautiful they are. I'm so glad that they don't tear off the bright green stems. At .99 per pound, I always come home with a bag full. If you're looking to add a touch of citrus to your recipe line up, consider some of these recipes.

Stephmodo's Lemon Bars

My Simple Stir-Fry with Mandarin Oranges

Citrus Chiffon Cake

Candied Citrus Peel

Shrimp Tacos with Citrus Cabbage Slaw

Broiled Salmon with Citrus Yogurt Sauce

conversation heart sugar cookies

2010-02-10T12:21:00.000-08:00

New York is currently being dumped on with the fluffy white stuff so I anticipated a baking project for today. It seemed like a good idea since I knew that I would be home bound all day. I quite enjoyed myself, but I will say that this is not a 1 hour baking project. It took me some time, but luckily I had some extra time today, and I really enjoyed myself.

My initial plan was to stop by Williams - Sonoma yesterday to pick up a heart shaped cookie cutter and more sanding sugar. Then I was drawn in by this Message in a Cookie product. Usually I like to stick to the basics and essentials when it comes to tools in the kitchen, but boy was I intrigued. It was like letterpress for a cookie! I could customize messages and I knew this would be perfect for my intended snow day project. Last night I made the dough and colored it. (which was a big fat mess and reminded me of the scene in Hook when the kids eat all of that bright colored goop. anyone, anyone?) It was really important to me that I achieved "conversation heart" colors. Then I set up everything properly so that I could wake up to an organized kitchen ready for sugar cookie baking.

I used a new sugar cookie recipe that results in super soft cakelike cookies. Recipe courteousy of Erin who brought them to our holiday party. I consumed 7 of them and never told anyone, until now. They are very, very delicious. The dough is a bit tricky and definitely requires that you make it in advance and chill. In fact, after mine had chilled in the fridge all night, I still stuck it in the freezer just before rolling out so that it would be a bit easier to work with. After rolling out the dough (on a very well floured surface) I started pressing away. It took me a minute to get the hang of it, but I soon figured it out and starting plugging in my own Valentines messages. Although not every cookie came out perfect, I think it was a successful baking day here in the Egan home. I ate a pink "I love you" cookie after lunch and it was divine. Great recipe Erin!

Super Soft Sugar Cookies

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Yield: 2 dozen

1 cup butter, softened

2 cups + 2 tablespoons powdered sugar

2 eggs

8 ounces sour cream

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

4 teaspoons baking powder

approximately 4 1/2 cups flour

Preheat oven to 350 degrees F. Cream together butter and sugar. Add remaining wet ingredients; eggs, sour cream & vanilla. In a separate medium bowl combine salt, baking soda & baking powder. Slowly mix into wet ingredients until combined. Finally, add flour slowly, adding more or less if needed.

Let the dough chill for at least an hour, although longer is preferable. (I suggest sticking it in the freezer for 5 minutes before rolling out) Roll out dough on a well floured surfaced and cut into shapes. Bake for 8-10 minutes, depending on size.

Keys to the cookies: Roll the dough at least 1/4 inch thick and don't overbake.

simple stir-fry

2010-02-08T08:53:00.000-08:00

There has been a lot of impromptu meals around here lately that include me eating solo due to Robby's work schedule. (boo) To make a sincere effort to stop taking advantage of Little Luzzos Pizza across the street, I've been making a lot of stir-fry. I forgot just how much I enjoy stir fry until this month. It is healthy, delicious, and comes together SO fast. (It only took me 7 minutes the other night!) What has worked out nicely for me is to take 10 minutes when I get home from the market and cut vegetables, followed by putting them in zipper bags. Then it becomes super easy to incorporate veggies into meals on a regular basis...especially stir-fry. I also appreciate the creativity that comes with making a dish like this. Swapping ingredients in and out, depending on what you have on hand can make for fantastic variation and a recipe that you will never get tired of.

Simple Stir-fry

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Yield: 1-2 servings

1-2 chicken breasts, sliced thin

2 teaspoons cornstarch

1 tablespoon peanut or sesame oil

1 teaspoon ginger, minced

1/4 cup red bell pepper, julienne

1/4 cup green bell pepper, julienne

1/2 cup snow peas, sliced thin

1/4 cup red onion, sliced thin

2 tablespoons Asian sweet chili sauce

2 tablespoons soy sauce

1 tablespoon rice vinegar

1/4 cup baby bok choy, sliced crosswise into 1/2 inch slices

1/4 cup mandarin oranges, peeled & segmented

1/4 cup green onions, thinly slice on a diagnol

Place chicken strips in a medium size bowl. Sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat oil in large non-stick skillet or wok over medium-high heat. Add minced ginger, stir 30 seconds. Add chicken; stir fry until chicken is beginning to brown an is almost cooked through, 2-3 minutes. Add bell peppers, snow peas and onion; toss for 1 minute. Add sweet chili sauce, soy sauce and rice vinegar; boil until sauce thickens slightly, tossing to blend, about 1 minute. Stir in bok choy, mandarin oranges, and scallions. Stir-fry just until bok choy is just wilted. Season to taste with salt and pepper. Transfer to serving dish and top with remaining green onions.

looks too good to use

2010-02-05T09:24:00.000-08:00

Have you ever purchased something that looks too good to use? I mentioned these unique japanese notepads a while back, placed my order, and you should have seen my excitement when they arrived! They are super innovative and a great addition to our desk space. The only problem is that every time I go to tear off one of the pieces of paper to jot down a note, a serious feeling of guilt comes over me. I don't want to ruin how beautiful they are! You would think that I could get over it since I order 3 apples and 3 pears, but I have yet to use the notepads for their intended purpose! I think they would be a charming gift for a school teacher (especially the apples) or the foodie in your life. I secretly want to order more...but have run out of desk space to display them (especially if they are never going to be used up!)

homemade granola bars

2010-02-04T10:47:00.001-08:00

If your New Years Resolutions to eat better still exists and you are looking for a healthy snack to have on hand that comes straight from your kitchen, look no further. This granola bar recipe turned out delicious! It was so easy to make and you could easily customize the recipe to your liking. (chocolate chips, coconut, dried fruit, etc.) They came together super quickly, with little mess, and tasted excellent. It's also another great recipe for kids in the kitchen. Three cheers for healthy snacking!

Homemade Granola Bars

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Yield: 24 servings

2 cups rolled oats

3/4 cup packed brown sugar

1 teaspoon ground cinnamon

1 cup AP flour -or- whole wheat flour

3/4 cup dried fruit -or- coconut, chocolate chips, raisins, etc.

3/4 teaspoon salt

1/2 cup honey

1 egg, beaten

1/2 cup vegetable oil

2 teaspoons vanilla

Preheat the oven to 350 degrees F. Line with parchment or grease a 9x13 in. baking pan.

In a large bowl, mix together the oats, brown sugar, cinnamon, flour, dried fruit,and salt. Make a well in the center and pour in the honey, beaten egg, oil and vanilla. Mix well, folding the wet ingredients into the dry ingredients. Press the mixture evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool bars for 5 minutes, then cut into bars while they are still warm. Do not allow the bars to cool completely before cutting or they will be to too hard to cut.

customized chocolate bars

2010-02-03T08:23:00.000-08:00

Sign me up...these customized chocri chocolate bars are brilliant! I like the idea of placing my personal order soon, so that me and the Mr. can enjoy a one of a kind treat on Valentines Day. My vote is going to the Top 5 recommended bar with milk chocolate, strawberries, roasted almonds, hazelnut brittle, cinnamon, and real gold flakes.

image: new york buzz

Valentines Day gift idea

2010-02-03T05:57:00.000-08:00

With Valentines Day just around the corner I've been brainstorming gift ideas. (especially gift ideas that come from the kitchen) I like the idea of putting together a "Fondue for 2" kit. This can be very budget friendly if you just provide the basics and skip the fondue pot and provide directions on how to properly melt the chocolate and keep it warm. If you are looking to splurge just a bit, check out these fondue pots to really seal the deal.

All Clad Fondue Fondue Pot: Williams Sonoma $179.00

Le Creuset Red Fondue Pot: Sur la Table $149.00

Senior Fondue Set: IKEA $49.00

Trudeau Fondue Kit: Amazon.com $27.96

graham cracker goodness

2010-02-02T07:04:00.001-08:00

I had the idea of making graham crackers from scratch while brainstorming ideas of how to incorporate whole wheat flour into a few more recipes around here. They were actually a blast to make. Very easy, and the taste is spot on (especially with a healthy dose of cinnamon sugar on top). I think this is a brilliant idea for kids to get involved in the kitchen. Recipe can be found here.

seasonal selections

2010-02-02T06:51:00.000-08:00

This Seasonal Ingredient Map found at epicurious.com, is a great resource to utilize what ingredients are in season where you live. It's an excellent resource that has come in handy and encourages you to take advantage of ingredients when they are at their best.

Jamie's Food Revolution

2010-02-01T17:25:00.000-08:00

Anybody else excited for Jamie Oliver's new Food Revolution show on ABC? It's amazing to think about how much food programming has really picked up in the past couple of years. Hopefully the trend continues...

the best food I ate in 2009

2010-02-01T12:00:00.001-08:00

In no particular order, I would like to document (some of) the best food I enjoyed in 2009. It was a delicious year filled with many food memories. I've already started my list for 2010.

Summer cherries from Union Square Greenmarket

Pumpkin shakes as an alternative to pumpkin pie this year

The incredible dishes that were prepared using the "secret ingredient" at the Iron Chef America battle that I had the opportunity to participate in as a judge. Airing this April!

Gelato in Paris

Lunch at Avec in Chicago: Chorizo stuffed Medjool dates with smoked bacon & piquillo pepper tomato sauce & Shaved brussel sprouts salad with fennel, dill, parmesan, red onion and brown butter vinaigrette...mmmmm

The burger at Market Table on Carmine Street

My mom's Cranberry Salad during the holidays

My (25th!) birthday dinner at La Petite Tonnelle in Beynac, France

To die for Apple Pastry from Poilane in Paris

What was the best thing you ate last year?

apartment kitchen turned studio

2009-12-17T11:18:00.000-08:00

Last week our apartment was invaded with cameras, lighting, and crew. We filmed an exciting segment for an upcoming Food2 spot that you will want to look forward to. (more details to come later!) The crew was fantastic to work with and our apartment welcomed the company. Sound blankets went over the windows to block out the street noise, but other than that, our 500 sq. foot humble home served as a charming kitchen set.

gumdrop wreath

2009-12-16T06:28:00.001-08:00

If you are looking for a last minute holiday craft idea for the kids (or kids at heart) I think this is fantastic! Kathryn passed along this idea a few weeks ago and the tab has been staring back at me ever since. If only December were a bit longer to squeeze a few of these things in. There is always next year...

home-baked goodies

2009-12-16T06:08:00.000-08:00

If I was a bath and body specialist who spent my days dreaming up lovely scents and rich creamy lotions, this is probably what my line would look like. Philosophy has some great gifts for the foodie that you are not gifting food to. The price point is reasonable and the packaging really drives the idea home. In addition to their online store, you can usually find these yummy products at Sephora and Nordstrom.

gingerbread men

2009-12-10T11:46:00.000-08:00

My Aunt Kim is known for her gingerbread cookie recipe and thanks to the dozens she brings to Christmas every year, these cookies have been my Christmas morning breakfast for as long as I can remember. This is a great recipe that rolls out nicely and the flavor is superb. They are gracing my Christmas tree branches this year as all decorations are edible.

GINGERBREAD MEN
Yield: 3 dozen

INGREDIENTS
1 1/2 cups molasses
1 cup firmly packed brown sugar
2/3 cup cold water
1/3 cup butter, softened
6 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon

DIRECTIONS
In a large mixing bowl, combine first 4 ingredients and mix thoroughly. Mix dry ingredients together in another large bowl and slowly add to wet mixture until dough comes together. Chill dough for at least 30 minutes before rolling out. Roll dough to 1/2 inch thickness and cut shapes with gingerbread man cookie cutter. Bake at 350 for 10-12 minutes.

enter enter

2009-12-09T10:56:00.000-08:00

You have just a few more hours to enter this appetizer contest and win a free trip to New York to have lunch with me! This was the appetizer recipe I made for a holiday party this weekend and these Italian sausage stuffed mushrooms didn't disappoint. Pictures stolen from friend Kathryn who also took fun pictures of the Christmas tree lot across the street from us. It is also where we negotiated the ridiculous cost of our petite Christmas tree at 1:00 am. But more on that later...hurry and get your entries in before 5:00! (and yes, family can enter)
Brand new to Food2 this week is Spike and I taking on party food...two different schools of thought when it comes to Bruschetta.

gifting goodies

2009-12-04T07:58:00.000-08:00

I'm working on a project that involves gifts from the kitchen. There has been a lot of brainstorming and a lot of shopping for just the right details to make the ideas come together perfectly. Yesterday I was hit with a heavy dose of holiday cheer in none other than The Container Store. If there is one near you...you should go. They have an amazing selection of products to gift goodies in. Everything is very reasonably priced as well. I came home with my fair share of the store (seen above) and even more ideas for foodie gifts. My ideas are underwraps for now, but check out a few of my favorite ideas this season here.
Another splurge yesterday was this very essential shimmering sugar and luster pearls at Williams Sonoma. They don't have them listed on their website, but if you walk in the store, you must take a peek. They have every color under the sun and the shimmering sugar comes in silver, gold, and white. They are reasonably priced at $5.00 and will make cookie decorating so much fun. The luster pearls will become buttons on my gingerbread men within the hour. Off to make my men of ginger...

yum sugar: cookies

2009-12-03T06:28:00.000-08:00

I had a great time working on a cookie project for Yum Sugar. My mission was to come up with a versatile cookie dough that could be transformed into all sorts of holiday cookies. Having a go-to basic butter cookie dough for the holidays can be a huge time saver when your baking is in full swing (along with everything else!). This butter cookie dough recipe can be transformed into a variety of sweet treats for special occasions, gifts, and holiday traditions. With a few tweaks to the basic recipe, you will have an assortment of cookies that taste nothing like one another. It’s also easy to improvise your own creations. Adding a little bit of this or eliminating a little bit of that works perfectly with this recipe. Go here for all of the festive recipes.

Basic Butter Cookie Dough transforms into:
*Apricot Almond Thumbprints
*Cinnamon Sugar Drop Cookies
*Chocolate Coconut Butter Balls
*Cranberry Almond Oatmeal Cookies
*Peppermint Sugar Spritz Cookies

what a week

2009-12-02T12:02:00.000-08:00

I'm so thrilled that December has finally rolled around. Like so many, it truly is my favorite time of the year. If only December could be 60 days instead of 31...As much as I enjoy the holidays, there just never seems to be enough time to enjoy them to their fullest. I already feel behind and it's only December 2nd!The family was in town last week and we enjoyed an amazing parade view from Robby's office followed by Thanksgiving dinner at one of our favorite restaurants in the city. (GASP!) No, I did not cook Thanksgiving dinner this year and I still feel bad about it. It's like I've committed a sin as a food lover! My family had already celebrated a homemade Thanksgiving dinner a few weeks earlier and we wanted to take advantage of every minute they had in the city. It also didn't seem very logistical when we don't own a table to eat our Thanksgiving dinner at. Oh well. I was sure that there would have been some unique novelty-like feeling about eating out on the most beloved food holiday of the year. I'm glad that we did it once, but let's just say that I've already been dreaming about what our Thanksgiving table will look like in 2010. Hopefully we'll own a table by then. (and have somewhere to put it!)I hope you all had a lovely Thanksgiving and that your turkey's were moist, mashed potatoes were fluffy, and pie crusts were flaky and golden brown. I did manage to make the cranberry salad that we snacked on throughout their stay. To kick off December, I want to post a few gifts ideas that I think would be perfect for those food lovers that you love most.I can't get over how great these food notepads are. The packaging that these babies come in really seals the deal. Originally I found these for $41.00 each! Thanks to Kelli's tip, find them here for only $2.17 a piece. Merry Christmas to me!How much fun would the grocery store be when you've jotted your items down in this good looking notepad. Each list is perforated so you can rip it right off without those ragged edges.Messy eaters in your house? A napkin has never looked so good tucked into the collar of your shirt. Currently sold out...these would be an easy project to make on your own.

That's all for today...but stay tuned this week. I'll be posting some easy holiday recipes, homemade food gift ideas and ideas for decorating your Christmas tree with goodies that come from your kitchen.

AM New York: more pumpkin

2009-11-25T06:46:00.000-08:00

AM New York published some of my favorite ways to use pumpkin this Thanksgiving. Thanks again for all of the great recommendations a few weeks ago. Find all of the recipes here. My family arrived early this morning (yay!) and we've already discussed the Pumpkin Bread Pudding we'll be whipping up on Thursday along with our family's favorite Cranberry Salad. I hope you have a lovely holiday!

sour cream and chive mashed potatoes

2009-11-23T07:00:00.000-08:00

This is my go-to mashed potato recipe for the holidays. The sour cream and chives really make this dish something special. This week I'll be posting simple Thanksgiving recipes that have worked wonders for me in the past. Happy Holiday planning!

p.s. I think this video makes me look like I mash those potatoes for ages...make sure that you don't over-mash your potatoes or you will have a gluey mess.

food tags

2009-11-22T21:33:00.001-08:00

These stylish food tags are way better than the torn post-it notes I use to mark recipes that look appetizing in cookbooks and magazines. I particularly like the color scheme and design. It is also a great way to track down a recipe when you are assigned to bring a certain dish to a get together. The $5.95 price tag is appetizing as well!

baking

2009-11-20T08:17:00.001-08:00

Today I've been baking up a storm which in turn has increased the temperature in our apartment to 80 degrees! Did you know that in old pre-war buildings you can't control the heat, so even when it is 60 degrees outside in November the heat blares through those darn radiators! I baked 6 batches of cookies today for an exciting project that I will let you in on when it is published. In the meantime, if I were thinking about stocking up on baking essentials for the holidays, these are a few things that I would make sure to have on hand.
Cookie Scoop Nothing makes me happier that perfectly proportioned cookies that bake up evenly.
Bench Scraper Excellent for getting those pie crusts and homemade breads to come together nicely when making by hand and also great for portioning scones and such.
Timer Ok, so you may have a functioning timer on your oven, but let's be honest, is there a better time of year to splurge on something like this?
Parchment Paper Clean up is a cinch with parchment paper and is also great for even baking.
Mini-Spatula Not sure why I love this one so much, but I swear that I'm always looking for my petite spatula to dish up brownies, cookies or something else delicious.

let's have dinner together

2009-11-19T06:05:00.001-08:00

Would you like to have dinner together in NYC? Translated...would you like to win a free trip to New York to tour the Food Network test kitchens, read leisurely from Food Network magazine for a year, and dine with yours truly?

I hope your answer is YES! Pyrex is sponsoring the Party App-titude challenge over at Food 2 and I would really love for you to enter. All you need to do is come up with your best appetizer, snap a photo, send the recipe, and cross your fingers that you will be the winner.

Just to help get the wheels turning, check out some of my favorite appetizer recipes here.

photos: sister kylie

dish this

2009-11-18T08:07:00.001-08:00

This is not the first time this bookshelf turned dish hutch has made an online debut, but I love the idea so much that I wanted to share it one more time. I have a "thing" for dishes and couldn't bear placing them behind plain old cupboard doors. This piece was sold as a children's bookshelf for $59.00 at IKEA but has never stored anything but dishes. I owe my love for dishes to my mother who seems to have the perfect set for every occasion.

cranberries

2009-11-18T07:34:00.001-08:00

I'm once again getting a bit creative with disposable holiday decor thanks to lack of storage. These lovelies are providing the perfect pop of color for the holidays that are just around the corner. Thanks to the new Costco that is on 20 blocks away (yay!) I bought an extra large bag of cranberries for under $5.00 and filled my "ever-so-versatile" old milk bottles with something very cheery. I think these would be beautiful as a centerpiece for the Thanksgiving table as well.

apple pie

2009-11-17T12:02:00.001-08:00

I'm thrilled that a few people have responded to my cookbook question below. I think the cookbooks you cook from say a lot about the kind of person you are. I agree with a lot of your favorites. If only my whole cookbook collection would have been able to make the cross country move...oh well. Lauren mentioned Mark Bittman's How to Cook Everything. Excellent book. In fact, I read this book cover to cover several times and cooked religiously from it while preparing for my Next Food Network Star adventure. You can't beat the basics of cooking.
One of his more recent publications is Mark Bittman's Kitchen Express. The recipe format is very loose yet straightforward. This book consists of 404 seasonal recipes that can be prepared in 20 minutes or less. The best part is that they are all written in paragraph form, just like your mom is teaching you over your shoulder. The measurements are flexible making this style of cooking really free and easy. As much as I like this "from the gut cooking," I still find comfort in classic recipe format with yield, ingredients, and directions.

In an effort to compliment this book that I have enjoyed cooking from so much, here is my rendition of apple pie...Bittman style.Easy Apple Pie Yield: 1 pie

Peel and slice 5-6 medium Granny Smith Apples. In a large bowl, toss chopped apples with about 1 cup of white sugar and a little bit of brown sugar. Add a teaspoon or two of cinnamon & nutmeg. To thicken the apple filling, add 1/2 cup flour. Set aside while you prepare your favorite pastry crust. (grandma's is usually best) After fitting bottom crust in pie pan, turn in apple mixture and dot with butter. Create a lattice on top or put additional pastry on top of filling and crimp edges of crust together. Using either an egg wash or water, dampen top of pie crust and sprinkle with sugar. Bake for 15 minutes at 450 then reduce heat to 350 for another 45 minutes or until crust is golden brown and filling is bubbly.

cookbook lovin'

2009-11-17T07:26:00.001-08:00

I'm curious...which cookbooks make your kitchen dance? Are you a fan of old classics like The Joy of Cooking or do you find yourself cooking from the Food Network lineup of Ina, Giada, or Bobby?

funny food

2009-11-16T15:31:00.001-08:00

No kiddos at our dinner table yet, but if Robby starts throwing a fit about eating his vegetables, I may have to invite these playful plates to dinner. Thanks for the tip Betsy!

pumpkin creme brulee

2009-11-16T12:54:00.000-08:00

What will beat out pumpkin pie this year??? Well, it might just be Pumpkin Creme Brulee. This recipe turned out better than expected and is such a unique way to take advantage of those delicious holiday pumpkin flavors. I think creme brulee is tricky in that most people think it must be difficult to make...it's actually very, very easy! You should try it for yourself.

Go here to enjoy this recipe and other pumpkin favorites!

thanks

2009-11-16T12:22:00.000-08:00

Thanks to the lovely stephmodo and Your Heart Out, I had a little feature today. My favorite part was coming up with what my favorites are. I'm clearly a sucker for all things red & robin egg blue. I've decided that red is definitely my power color and the blue softens me up just a bit.

a few favorites

Cookbooks: no one does them better than miss Ina herself (Barefoot Contessa)
Chop: my cuisinart mini-prep is perfect for everything from pico de gallo to chopped cranberries
Flavor: fresh herbs, butter, and kosher salt are staples around here
Cook: le creuset makes long lasting sturdy cookware that is also pretty to look at
Measure: I love my magnetic stackable measuring cups that stay together nicely
Tools: due to lack of space, my cooking tools sit nicely in a ceramic pitcher turned tool holder
Hands: tongs are hands down my favorite tool in my kitchen...literally acting as an extra set of hands

my kind of card

2009-11-10T07:04:00.000-08:00

I love this literal take on a candygram. I've recently discovered the lovely blog inchmark and admire the simplicity of the ideas. Wouldn't a box full of gumballs beat out that Hallmark card for your birthday?
photos: brooke hellewell @ inchmark

Iron Chef White House Style

2009-11-05T14:56:00.000-08:00

Any Iron Chef America fans out there? I had the lovely pleasure of being a judge a few months ago for an intense battle and left Kitchen Stadium with a full belly. How about a serious battle at the White House! Be sure to put this one on your calendar. On January 3rd, two pairs of chefs will compete: Cristeta Comerford, the White House executive chef, and Bobby Flay will go up against the combined forces of Mario Batali and Emeril and battle it out in Michelle's garden...where the secret ingredient comes from!
Also, how amazing is her outfit?! I love, love, love it.

Spiced Pumpkin Shake

2009-11-05T14:34:00.000-08:00

I have cleared the grocery store shelves of their canned pumpkin over the past few days. Did you hear that there is a shortage??? Everything from shakes to waffles to creme brulee is sitting in my fridge and it's all orange. I'll post the recipes over the next couple days. This might be my favorite of them all!

SPICED PUMPKIN SHAKE

Yield: 2 servings

INGREDIENTS
1/3 cup canned pumpkin

2 T brown sugar

1/8 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon vanilla*

1/4 cup whole milk
2 cups vanilla bean ice cream
½ cup gingersnap or graham cracker cookies, crushed & divided

*vanilla bean paste preferred

DIRECTIONS

Place 2 glasses in freezer to chill.

Combine all ingredients excluding ¼ cup of the cookies in blender and blend thoroughly. When completely blended, top each serving with remaining gingersnap cookies.

thank you

2009-11-03T12:46:00.000-08:00

Thank you! Thank you! for all of the pumpkin ideas. (keep em comin') This lovely Pumpkin Risotto was a success last night right around 11:00pm. I cheated and used orzo instead of arborio rice, but the flavors and textures came together just right. One more round of testing and I'll post the recipe. I think this would be a lovely side dish on Turkey Day. There are currently 4 pretty pumpkin creme brulees baking away in my oven. If they taste as good as they look, we are in good shape folks.
In non-pumpkin news, I popped into Williams Sonoma today and first longed for my once 40% discount, and then fell in love with this ever so sweet kids cookie/cupcake decorating kit. Let the Christmas wishlisting begin.

pumpkin whoopsie pies

2009-11-02T14:44:00.001-08:00

This week canned pumpkin is my mission. I'm working on developing some recipes/ideas for an AM New York article that I'm being interviewed for later this week. Today was testing day 1 and unfortunately did not result in very much success. This picture represents the different batches that I made today. I went to the grocery store 3 times and once in my apron. I didn't realize until I got there and felt terribly embarrassed in my frilly polka dots. How does a person run out of sugar and flour in the same day?! I don't do this often, but I might give up on this one. Something is just wrong, and I can't seem to fix it. The cookies need to be more spongey and orange. Plus, I thought the mini-chocolate chips were a great idea and realized at the end that they definitely were not.

So I'm once again reaching out to readers for pumpkin ideas. What is your favorite way to utilize canned pumpkin this time of year? I'm working on recipes for Pumpkin Chili, Pumpkin Gingersnap Shakes, Pumpkin Pancakes with Pecan Syrup, Pumpkin Risotto, and Pumpkin Sweet Rolls. Any other ideas?

p.s. Thank you, thank you, thank you for the cornbread recipes. Once this pumpkin stuff is behind me, there will be cornbread baking in the oven!

Halloween Loot

2009-11-02T07:16:00.005-08:00

One of my mom's greatest talents is giving gifts...and it works out really nicely for her children. She can somehow always hit the nail on the head when it comes to gifting for any holiday. Luckily we received a box on Halloween filled with all sorts of delicious-ness. To top it all off she included a gift card to have lunch at Neiman Marcus...very classy. So here is a big "thank you" to my dear mother for being so thoughtful!

cornbread anybody?

2009-10-29T13:54:00.001-07:00

So the picture doesn't look so bad, but the recipe is nothing to write home about. I'm looking for a delicious cornbread recipe to go with our traditional "cornbread and chili dinner" on Halloween. Any brilliant recipes out there?

whipped cream

2009-10-28T09:48:00.000-07:00

Let's talk about something of importance here: whipped cream. If I were to compile a list of top tier holiday baking suggestions, serving whipped cream as an accompaniment to all things delicious would be right at the top. I know that it takes a bit of effort, but your time will be well spent. Especially if you sweeten it with a bit of powdered sugar and vanilla. It should be no surprise to most of you that I am a huge fan of Vanilla Bean Paste, and that is exactly what I use to make perfectly sweetened whipped cream. To achieve the fluffy, sweet, white goodness, here are my best tips.

Chill the metal bowl, beaters (or whisk) you will use to whip the cream in the freezer for about 15 minutes for optimum results. Your cream will whip faster and more fully.
Use powdered sugar rather than granulated sugar to sweeten the cream. It dissolves quickly and helps stabilize the cream due to the cornstarch in it.
If you over beat the cream and you start to get butter, fix it by gently stirring a very small amount of additional cream into the mixture. Just don't continue to beat.
You will get more volume from whipped cream if you hold off adding the sugar and extracts until the cream has been whipped to soft peaks.

candy quiz

2009-10-27T14:29:00.000-07:00

Just how well do you know your Halloween candy? Take a minute to test yourself on the sweet stuff over at epicurious. Being the candy lover that I am, I was sure that I would get them all right...boy was I wrong.
answers here

cranberry salad

2009-10-27T06:44:00.000-07:00

My family loves Thanksgiving so much that it not only comes once a year, but twice a year. The last weekend in October my family gets together and has Mock Thanksgiving. This is serious folks, we're talking down to the name cards and favors for guests to take home. Check out more lovely photos here. This was the first year I've missed it since I can remember. Such a bummer. To cope, I made a series of Thanksgiving dishes over the weekend. This included our family's beloved cranberry salad.
Now, some of you may turn your noses up to a recipe with mini marshmallows and crushed pineapple...but not so fast. It is so so so delicious. Sweetened cranberries folded into (real) whipped cream with crushed pineapple and those lovely little minis. To fool you all into thinking this is a much more sophisticated recipe than it actually is, we top it with pomegranate seeds and sometimes nuts. My mom likes it frozen while I prefer it just chilled.
Where does such a unique recipe come from? Well, I believe it came from my mom's 8th grade home economics class...which makes me like it even more.
If you are looking for a new cranberry recipe for the Thanksgiving lineup, include this one in the running. Recipe found here.

cook or be cooked

2009-10-26T07:06:00.000-07:00

What will they think of next? I think the new Food Network Wii game "Cook or Be Cooked" looks awesome. I've never been much of a "gamer" but food gaming is a whole different story. I mainly just want to see Suzy Fogleson & Bob Tuschman in digital form! I'm also thrilled to see that Mory from the Food Network test kitchens is a character and such a big part of the project. I worked with Mory a few years ago when I was a production assistant on Sandra Lee's show. He is dripping with talent and was so nice to offer some great career advice to a girl who was trying to break into the business.
Anyone in the 10128 area that has a Wii? I might not splurge for the gaming system, but would definitely buy the game and let it live at your house.
See more here

birthday apron

2009-10-23T11:45:00.000-07:00

This apron has made me the happiest cook in the kitchen lately. My mother in law made this perfectly personalized apron in honor of my 25th. The best part is that it is reversible! Same fabrics in a different arrangement. I love that my work dress code is leggings, a white T, and a fancy little apron. Thanks Kathy!

banana pudding

2009-10-23T11:20:00.001-07:00

This delicious banana pudding from Sugar Sweet Sushine was a lovely lunch today. It's like the perfect combination of banana cream pie and a banana milkshake. So creamy and delicious with just a hint of those necessary nilla wafers. I wish that they freely advertised their recipe, but come on, who really does that? Instead, I will direct you to where I would start if I was going to make my own banana pudding at home. I would go here or here and then mix and match the recipes.

edible holiday decor

2009-10-22T12:37:00.000-07:00

Just when I was picking up some speed on daily posts...I neglect the blog for a week. My apologies. Last week included some travel, (both work & leisure) family visits, and a red eye that apparently took 3 days to recover from. All better now.
Not sure about you, but we are itching for the holidays around here. I would like to be festive and adorn our 500-600 square feet with some holiday-ish decor. I've recently realized that I cannot buy any sort of decorations that require storage because we simply don't have it. We're lucky if we can find a place to store our socks, let alone a wreath! So I've decided that all decorations must be edible or otherwise disposable. Halloween has resulted in candy corn filled old milk bottles. It's the best I can do. I guess the Christmas Tree will include popcorn balls, strung cranberries, gingerbread men and candy canes. Any ideas folks?

pyrex demo video

2009-10-13T07:51:00.000-07:00

I'm so glad that some of you asked about the baking sheets in my last post. They are in fact Pyrex's new line of metal bakeware and cookware. I've been working with Pyrex since April on spreading the word about their new line. In May we shot a bunch of demo videos for their products and I had no idea they were on their website, until today.

It's always so weird to watch myself. I immediately generate a list of what went wrong. Don't you think I look old in this video! I can't decide if it's my hair or makeup...or both. I also feel weird about the fact that I said the word "smooshed." That is a terrible sounding word! To be honest I probably won't watch all of them because it just simply makes me uncomfortable. But if you would like to learn more about the new Pyrex line, head to their website to view the products. I have videos scattered throughout the products.

apricot almond thumbprints

2009-10-12T12:30:00.000-07:00

Welcome to my 1:00 - 3:00 today. I've been trying to nail down an apricot recipe since last week and this exceeded all sorts of expectations. I was ready to settle for mediocre and these came out of nowhere and proved me wrong. I think this is a fantastic holiday cookie and literally comes together with little effort. I brought back strawberry & raspberry preserves from France and I can't wait to make these again with that star ingredient.

In the spirit of favorites, let me tell you about how much I love my cookie scoop. If you don't have one, get one and consider it a holiday baking business expense. You won't regret it.

If you are in an almond cookie making mood, check out the recipe here.

a few more favorites

2009-10-12T06:35:00.000-07:00

Anything that has cobbler, crisp, or crumble at the end of it has been a favorite in the kitchen lately. Get this recipe here.
I adore the Martha Stewart kitchen line sold at Macys. I particularly love these melamine bowls. They go through a lot at my place and still look fantastic. I also like opening my cupboards and seeing something so colorful.
T his is what I have been dancing around my kitchen in lately. It could use a date with the washing machine after last week.
Okay...this one's a stretch but I thought that I would share anyway. I was a croc hater like so many for years...then I put them on my feet. I've never looked back. I like having a pair of shoes to wear around the apartment when I'm spending the better part of my day in the kitchen and these are gems. So comfortable and "kind of" cute!?
*I also really like the yellow polka dot rug that sits right outside the kitchen*

There you have it...a few more of my foodie favorites as of late.

a few of my favorite things

2009-10-09T06:57:00.001-07:00

It's been a busy week, will be an even busier weekend, and a jam packed week up ahead...but a few short and sweet posts about some of my favorite foodie things of late will be a good way to remind me of why I love all of these cooking schenanigans.

I adore my mini prep food processor. Other than the fact that I love that it is miniature and red, this wonder machine is perfect for making pestos, salsas, purees and small batters. Lately we've been on a late night crepe kick and this is the perfect size for making crepe batter for 2. It's light and easy to store and I simply toss those parts in the dishwasher once I'm finished.

Apple Puff Pancake

2009-10-06T16:21:00.000-07:00

After recipe testing round number 4 I think I found a winner for an Apple Puff Pancake recipe. This German favorite is great for a special occasion breakfast or dessert. I like the custardy inside with the sweet yet savory apples that provide a nice balance of flavor.
Would you like the recipe? Help yourself.

Apple Puff Pancake
Yield: 4-6 servings

INGREDIENTS
1 1/2 cups granny smith apples, peeled & diced
2 tablespoons butter
2 tablespoons brown sugar
4 eggs
3/4 cup flour
3/4 cup milk
1 teaspoon vanilla extract
3 tablespoons sugar
1/4 teaspoon cinnamon
1/2 teaspoon salt
powdered sugar for dusting

DIRECTIONS

Put oven rack in middle position and prehead oven to 400°F.

Place 8x8 inch baking dish in oven to melt butter. Remove and add apples to bottom of dish and sprinkle with brown sugar.

In a blender or food processor, whip eggs, flour, milk, vanilla, sugar, cinnamon and salt on high for 1 minute. Pour batter over apples.

Bake in oven for 15 to 20 minutes. Generously dust each serving with powdered sugar and top with maple syrup if desired.

lunch today

2009-10-06T16:14:00.001-07:00

Today like most days was filled with highs and lows. The highs being that I ate lots of tasty food and checked off several things from my TO DO list. The low being that I didn't leave my apartment once. What a shame on such a lovely fall day.

My lunch was an effort to use up leftovers and it was SO delicious. A crusty baguette topped with sliced grape tomatoes, feta cheese, kosher salt and cracked black pepper, and a drizzle of good olive oil and balsamic vinegar. It looked as good as it tasted so I snapped a picture. I'm telling you that I learn this lesson over and over again...the best food is simple. A few simple ingredients will make all the difference in the world. Happy lunching!

favorite food photos from france

2009-10-06T06:31:00.001-07:00

fudge

2009-10-05T06:42:00.000-07:00

Today I made this delicious fudge. It took days to nail down what I was after. My goal was to create a basic fudge recipe that could act as a blank canvas making it perfect to customize to your liking. Robby would like nuts while I think I would enjoy just a hint of orange zest or crushed peppermint. Stick this one in the holiday file folks.

Simple Fudge (still working on the name*)
Servings: 32 bite size servings

INGREDIENTS
1 lb. quality chocolate, chopped
1/2 stick unsalted butter
1 (14 oz.) can sweetened condensed milk
1/2 tsp. salt

DIRECTIONS
Line bottom of an 8 inch baking pan with parchment paper or wax paper
Heat all ingredients in a metal bowl set over a pan of barely simmering water, stirring occasionally until smooth.
Pour into baking pan and chill, uncovered, until firm, about 3-4 hours. Run a knife around edges of pan and invert fudge onto a work surface. Remove parchment and cut fudge into bite size pieces. Serve chilled.

Mrs. Meyers

2009-10-05T06:39:00.001-07:00

Lots of recipe testing lately has equaled lots of dishes. I am a new fan of Meyer's Clean Day products. Especially the Basil scent. I'm using the hand soap and dish soap in the kitchen and I'm loving the sweet yet subtle scent.

Malted Vanilla Milkshake

2009-10-01T13:48:00.001-07:00

Looks delish, don't you think?

Malted Vanilla Milkshakes

Servings: 2

INGREDIENTS
3/4 cup chilled milk
1 TBS vanilla bean paste (or substitute pure vanilla extract)
2 1/4 cups vanilla ice cream
2 tablespoons malted milk powder
1/4 cup malted milk balls, crushed
malted milk balls, garnish

DIRECTIONS
Place 2 glasses in freezer to chill.

Pour milk into blender. Add vanilla bean paste. Cover and blend 15 seconds. Add ice cream and malted milk powder and blend until thick and creamy, stopping to push down ice cream as necessary. Divide milk shake between chilled glasses. Top each with crushed malted milk balls and serve. adapted from here

fishs eddy finds

2009-10-01T07:48:00.001-07:00

Yesterday I was in need of a pick me up and Fishs Eddy did the trick. I walked out with a plan to make Malted Vanilla Milkshakes and goodies in hand for under 5 dollars. My favorite is undoubtedly the darling straws. While checking out the clerk asked me what I was planning to do with my goods. This led into a serious conversation about why I thought that he needed to pick up some vanilla bean paste asap.

comfort food

2009-09-30T18:34:00.001-07:00

We're celebrating the cooler temps with comfort food. Thank you Ina for creating fabulous recipes. Go here for my favorite mac & cheese.
I always make a few modifications to make it my own & decided to omit the tomatoes.

cooking with Daniele

2009-09-29T16:32:00.000-07:00

Remember when I went to France...I can't believe it's over! I spent so much time daydreaming about what the adventure would be like and now it's come and gone. At least I have pictures (over 2000!) to remind me of the memories.
One of the reasons for taking this trip was to cook with an incredible French woman named Daniele per recommendation from stephmodo. It was fate that Stephanie & I met at a cooking class last winter. She told me about Daniele and she knew that I would love to cook with her. One thing led to the next and months later, my husband and I were the first guests at La Maisonnette and had a day booked with Daniele.
The day was picture perfect. We met Daniele at a lovely morning market where Daniele caught up with cousins who ran their own vegetable stands and bartered for fair prices on white beans and tomatoes. We bought everything we needed to make our dinner for the evening. It was a cultural experience that I will never forget. It reminded me of why I love food.
After the market Daniele took us to a wonderful chocolate factory where we stocked up and headed to the river for a picnic. Afterwards we met Daniele back at her family's 700 year old farmhouse where she lives and manages the property. In addition to truffle trees (amazing!) we also enjoyed the fig trees and peach trees that we plucked from.
Daniele shared her fascinating stories with us that included people like Julia Child and Alice Waters. Both have been to her home to cook with her. She quickly put us to work slicing and dicing and Robby was assigned pate a choux. (cream puffs) We continued to hear amazing stories and anticipated our dinner.
I feel like this was a priceless experience that resulted in so much growth. My experience with Daniele reminded me that cooking is best when it is prepared in a simple manner. To make an outstanding meal doesn't require fancy gadgets, appliances or German knives. It takes passion and the ability to let the ingredients speak for themselves.Daniele was so sweet and humble. Little did I know what a celebrity this woman is in culinary circles. She was beyond friendly and just very real. If you happen to be heading to the French countryside, please take time to take a cooking class from Daniele. I can't imagine a better way to experience the culture and enjoy what the French do best.

recipe from

2009-09-23T07:57:00.001-07:00

Isn't it the best when you find a gift card that still has some dough on it? As I was browsing through Williams Sonoma on line today I discovered this clever tool that I think would be a perfect signature stamp on recipes that you distribute to friends and family. Just in time for the holidays that are just around the corner!

goodbye summer

2009-09-22T17:31:00.001-07:00

Goodbye Summer...goodbye watermelon
Welcome Fall...welcome baked goods

CONFESSION: I intentionally neglected posting yesterday because I love the gelato picture so much. I'm seriously going to hang it in my kitchen.

Best thing I ate in Paris...I think

2009-09-17T09:08:00.000-07:00

Just returned from a fabulous vacation to France. Over 2000 pictures to go through and I keep coming back to this one to admire the 4 lovely flavors of gelato that made me happier than a kid in a candy shoppe. More pictures/posts to come...I promise.

reading this

2009-08-24T08:55:00.000-07:00

If you love food television as much as I do, you will love this book! Kathleen Collins did an amazing job of capturing the spirit of food as it was translated through the medium of television. I have to fight back a smile when reading this on the subway. Thanks to this book, I'll have to put "Food Historian" on my list of things I'd like to be when I grow up!

i could EAT her up

2009-08-14T10:33:00.000-07:00

I love this little sister of mine so much that I could EAT her up! She paid a visit to the big apple and left way too early. We pretty much just ate fantastic food and shopped (just ask my bank account). She's gone now :( and I'm brainstorming affordable meals to make at home for the next month.

You can see more of my terrifically talented sister's work here.

what to eat

2009-08-14T08:04:00.000-07:00

Does the question, "what am I going to make for dinner" pop into your head often? If so, snatch up one of these clever pads to stick right on your fridge. It's a great way to eliminate that question that hits every evening at about 5:00pm. I'm loving mine!

update

2009-08-10T06:27:00.000-07:00

Bonjour! I realize that I have been a bit absent lately. July proved to be much busier than anticipated making it fly by much too quickly. I've also been busy planning a trip to the French Countryside next month. It has become my new part time job...and I love it. (hence the bonjour welcome) I have mental list a mile long of foodie finds that I've been wanting to blog about, but today I want to send you to the most delifghtful blog that I've been glued to lately.

Stephanie is the boss over at Stephmodo and has spent her summer blogging about a cottage that they are rennovating in France in addition to her daily life there. If France interests you at all, you will eat this up. (no pun intended) We will be her first guests at La Maisonette next month and we can hardly wait. I wouldn't be surprised if I fashion an advent calendar chain here within the next few days. The countdown has definitely begun.

Also...please see Julie & Julia. The movie is so enchanting! The only problem with it in my opinion was that it was too short. It may be one of those movies that I actually see multiple times in the theater.
photo: stephanie

chefs vs city

2009-08-06T20:29:00.001-07:00

For anyone who is interested...I will be on an episode of a new series tomorrow night (Friday, August 7th) at 10 EST. The format of the show is best described below:

"In the season premiere of Chefs vs. City, chefs Aarón Sánchez and Chris Cosentino jump right into their first challenge and hit the streets of New York City to battle fellow Food Network stars Claire Robinson of 5 Ingredient Fix and Food 2’s Kelsey Nixon of Kelsey & Spike Cook. During five intense challenges, the teams take on a taste-test at Dylan’s Candy Bar before heading to Russ & Daughters, a culinary landmark in New York City. To wrap up the extreme challenges, the teams heads to The Brick Lane Curry House to devour the hottest dish in the world."

Taping the show was the best of times and the worst of times. Don't get me wrong...I had a blast! But I did things that I never would have done if it weren't for being put on the spot, on television, on Food Network. (Claire and I were willing to do anything to win!) Being the Amazing Race fan that I am, this was the perfect way for me to channel my inner competitor and take on the food scene in NYC like it was nobody's business. I have no doubt that this show will be a huge hit. It is a privilege to be part of the series kickoff and I can't wait to watch the success of Chefs vs City unfold.

Let me know what you think...

Julie & Julia

2009-06-29T10:34:00.000-07:00

Really...really...want to see this. Really...really...wish this was me.
Oh, how I love Julia Child.

pesto bruschetta on toasted garlic crostini

2009-06-29T09:18:00.000-07:00

Summer is officially here! (I hope) Nothing is better than a lovely summer get together with family and friends while enjoying perfect weather. To top it off, good food doesn't hurt. This pesto bruschetta on toasted garlic crostini is a family favorite.

Oh, you would like the recipe? Well it's your lucky day. You can find it here!

Doing Dishes

2009-06-22T09:19:00.000-07:00

Thank you, thank you, thank you Miss Noelle for introducing me to Fishs Eddy. This quaint shop is a dish lovers dream. Their eclectic take on dishes mixes old with new and is so inventive. They are known for the NYC skyline dishes, but I fell in love with the Memo collection. I'm still trying to find an excuse to buy a few pieces. Talk about an ideal "teachers gift." If you love dishes...do yourself a favor and browse through this charming site. (Free shipping on everything today!)

NFNS 5

2009-06-22T06:58:00.001-07:00

Anybody watching? It is such a surreal experience to watch this season having gone through it last season. I've really loved the challenges so far and I'm terribly jealous that I was one season off from meeting Ina Garten. Cooking at the Barefoot Contessa would have been a dream...

I am really surprised at all of the "throwing under the bus" that is going on. Play nice finalists! It's hard enough to be away from your family & friends with no support system. Yikes...I can't imagine the tension that was floating around their living quarters. I agree with the decision to send Eddie home last night, but I think Teddy sealed the deal on his ticket home for next week. He will really have to shine to redeem himself. When it is all said and done, I think that he has probably dug himself into a deep hole that he won't be able to get out of. Next week looks like it's a rough one for the whole bunch. I wonder who will get the boot...

cute

2009-06-19T07:13:00.001-07:00

Cute coasters, don't you think? Too bad I can fit a table large enough in my apartment that would require the use of coasters. Oh well...

Kitchen Sink

2009-06-19T07:02:00.000-07:00

In an effort to use up the contents of my refrigerator that were on their way out, I fashioned this "everything but the kitchen sink" meal and it was terribly delicious. I get a kick out of planning dinner, and the one time I just throw everything into one pot, Robby claimed that it was the best thing I have ever made since we have been married. Glad I made all of those meal plans and last minute grocery store trips to make my dinner idea come to life. I have no idea how much I used of everything, but these ingredients were the contents of our kitchen sink meal.

- olive oil
- sliced onions (from 2 nights before)
- grape tomatoes
- french green beans
- fresh baby spinach
- a "little" bit of heavy cream
- rotini pasta
- chicken breasts
- 2 slices of swiss cheese
- a bit of fresh basil
- shredded parmesan cheese

Blueberry Delight

2009-06-19T06:39:00.000-07:00

Robby grew up having blueberry muffins with dinner. Up until we were married, I had never heard of such a thing! Every now and then we would have the occasional "breakfast" for "dinner," but blueberry muffins would never show up to the table alongside a roast and mashed potatoes. I think it's a fabulous idea and one that we are going to implement on a regular basis. It's like killing two birds with one stone...a little bit sweet and a little bit savory. I'd post a recipe, but I haven't nailed a winner yet. Last time around I got a little bit carried away with the lemon zest. Robby didn't say anything but I can read him like a book.

National Candy Month

2009-06-17T08:10:00.000-07:00

Thanks to Jen...it has been brought to my attention that it is National Candy Month. As a candy lover myself, I have been using every excuse to celebrate. This week for FHE (family home eating) we decided to skip cupcakes and head to Dylans Candy Shop for a wide variety of candy choices. At $10.99 per pound (not joking) we were going for quality vs. quantity. Our charming little bag rang up just under $5.00. Our Monday night outing also included a trip here where we found this delicious decoration to place on a new shelf where we nestled our treats inside.

P.S. My apologies for the crazy sizing changes in photos. I'm experimenting and trying to figure photobucket out. Give me a day or two...

fresh basil

2009-06-17T07:24:00.000-07:00

While most everything here is MORE expensive, every now and then I get lucky and find a screaming deal. This lovely bunch of basil only put me back 99 cents! I was so proud of my purchase that when I got home I put the basil in a vase to make a divine smelling bouquet of goodness. While making dinner, I would simply pluck basil leaves from my bouquet and add them to the dish. Needless to say, our dinner was very "basily" that night...and for good reason.

resisting...

2009-06-15T13:29:00.001-07:00

...the urge to finish off the rest of the Texas Sheet Cake from yesterdays lovely lunch with the Whitings & the missionaries. To prevent myself from indulging, I'll type the recipe below instead.

Texas Sheet Cake
Yield: 35 servings

INGREDIENTS

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder

FROSTING

6 tablespoons milk
5 tablespoons unsweetened cocoa powder
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
Combine the flour, sugar, baking soda and salt. Mix in the sour cream, then beat in the eggs. Set aside. In a saucepan, melt the butter, then stir in the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the dry ingredients, mixing until blended.
Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a bowl, then remove from heat. Stir in the confectioners' sugar and vanilla, mixing until blended. Spread frosting over warm cake & top with nuts if desired.

take a looksie

2009-06-15T12:42:00.000-07:00

So many delicious recipes and ideas are popping up on the Zupas blog lately. The Zupas blog family is made up of 5 different foodie bloggers in Utah that share their best recipes, tips, photos & recommendations. It's like a one stop shop for food blogging. Stop by and take a look (even if it's just for the yummy pictures)!
photo: Jen

corn "off" the cob

2009-06-11T12:38:00.001-07:00

Speaking of corn salad...in a quick visit home this weekend, my mom treated me with this fun gadget. The "corn zipper" removes corn off the cob so nicely. This was right up my alley especially with all of the corn we've been enjoying lately. Get yours here!

summer corn salad

2009-06-11T11:44:00.000-07:00

If you look closely, this salad has been popping up all over our dinner plates this summer. This Summer Corn Salad recipe is a family favorite straight from the Barefoot Contessa. The first time Robby saw my family's undying love for this salad was when my Dad pulled it out for a midnight snack one evening and polished it off. It's simple and delicious and seems to capture the flavors of summer so nicely. Enjoy!

Summer Corn Salad

Yield: 4 servings

INGREDIENTS
6 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
1/4 cup apple cider vinegar
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

DIRECTIONS

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

cherries

2009-06-10T12:01:00.000-07:00

Thanks to the grand opening of the new fruit market across the street we enjoyed bing cherries at $1.99 lb. for a week. Just to make sure it wasn't too good to be true, I asked the owner if his prices were always going to be this low or if it was just because they were opening. He assured me that they would always be lower than anyone else on the block. Today I proved him wrong and I'm hoping that me taking note of the raised prices will whip his store into shape and move those $3.99 lb. cherries back down to $1.99. lb!