Monday, August 22, 2011

The little carrot cake that could....

So, I made this carrot salad (make it, you won't be sorry) and my first thought was "oh god, yum" followed immediately by "this would make a serious carrot cake".

So, I wanted to take all the flavor elements of the salad and turn it into a delicious cake. I made this thing like 5 different times and then tried to put it out of my mind, because it wasn't coming out like I wanted it to. I even tried a carrot upside down cake (which I HAVE NOT given up on) but it wasn't quite right, but I think it was my pan's fault. This cake has been in the back of my mind for months and months now, but suddenly resurfaced the other day as I was making zucchini bread. I decided to let carrots step in for the zucchini and just subbed in the spices I wanted. Let me just say, it worked out wonderfully...but be warned I ate half a loaf on my own in one day.

Thursday, July 28, 2011

Stuff your face with fries!

Yeah I had homemade fries and salad for dinner, jealous? And it was delicious. 

I had another post in mind, to kick off my blog breaking out of hibernation, but I made these again last night and realized I must share. Seriously... Make these bad boys and eat some of the best fries you've ever tasted, I'm not even kidding. They are crisp and almost a bit caramelized on the outside, but creamy and a little sweet inside. I'll admit, I'm not the genius who invented this cold oil method, the props really goes to Cook's Illustrated for that, but, I wanted to pass this on because they are the best fries I've had anywhere, ok, top 3 best fries I'd say. But with the two restaurants being in Bordeaux, France...this is better. The potatoes poach in the oil before frying, doing away with the need to fry twice. They actually soak up less oil and use 1/3 less of it as well (=less fat) than the traditional double deep fried version plus there's no scary dropping potatoes into hot oil!
You probably have some sad potatoes in the cupboard right now... so just do it already, you know you want to.

Saturday, October 23, 2010

Biscuits worth writing home about.

AKA Holy Sh*t Biscuits. Yeah, seriously. It's the first thought that popped into my head when I took a bite. Next thing was "I made these?!?!". The first thought has a better ring to it. Sue me.
So, lately I've been craving some American foods like chili, cornbread, barbeque, big chewy cookies, etc. Suddenly finding myself unable to just go anywhere and find these things makes me want them even more. (I'm pretty sure that the 5 of you that read this are friends or family. But if not, I moved to Scotland 5 months ago.) Not that I ever went out for chili, but you know what I mean. It doesn't help that we've been watching Food Network and that show Diners, Drive-ins and Dives has been on. Last night he went to Pine State Biscuits in Portland. They make some tasty biscuits, and I've never been quite happy with the ones I've been making. So, using that episode (I found it on youtube!) as a guide for the technique, and another recipe tweaked to be more like theirs, I DID IT. I cracked the biscuit code! Flaky but moist, nice crispy top and bottom, and the height?!? Skyscraper territory! They were almost 3 inches tall!

Monday, July 12, 2010

Bacon, bacon, bacon....

I'll admit it, I love it. It's a tasty, crispy, salty, smoky treat. It's inspired MANY crazy things: Bacon Maple Bar, Bacon Salt and Baconnaise, weird bacon goods, bacon chocolate bar, ummmm Bacon Explosion anyone? Sure, I've tried a few, and even liked them (bacon maple bar...mmmmm). However, I also like veggie substitutes, and am always looking for ways to create them at home. Tofu, tempeh, even this...but, none of them quite capture it. I have never found a sub for bacon that I could really get behind. Now, that's all changed. See that picture up there, well, that's not bacon, it's COCONUT! Yeah seriously, and it's DELICIOUS! I found many recipes online for this, but none that I found used thick strips of I corrected that problem. Vegans and vegetarians, (and even omnivores!) you can thank me later.

Monday, February 15, 2010

This is dedicated to the one I love...


It's been a long while since I've posted, I apologize. I was staying with friends after I returned from a trip abroad, and that's not really the best environment for food blogging. I just finally got back into cooking again, with this recipe (the easiest tastiest thing ever, and it brought back my desire to cook!). It's got 3 ingredients and you probably have them on hand. Don't deviate from the recipe (even I didn't!!!), the beauty is in the simplicity! 

Ok, so onto the recipe I really wanted to blog about, actually it's more of an idea than a recipe. I recently shared one of these tasty bars with my sweetie and was inspired. I'm not a huge milk chocolate fan, so I switched it out for bittersweet but I used all the other elements of that bar in this macaroon recipe. I took a typical coconut macaroon, then dipped it in Indian curry spiked chocolate which was followed with dry roasted almonds. The results? Just look at the photo! You know you want to put that in your mouth. 

Wednesday, October 14, 2009

Pan-Fried Gnocchi with Sage

Mmmmm....squashy! Not the ones you've had too much of all Summer...these are their hardier bros. Yep, Winter squash! I've had a couple of  these squash hogging up my hanging produce basket for over a week, it just wasn't the right time yet. But when the wind picked up the other day, and it was perfectly chilly outside, I knew it was time to turn the oven on. I roasted an acorn squash (I'm testing a recipe using these, not successful the first go round) and the butternut squash used in the recipe. I just rinsed them, sliced them in half, scooped out the guts, then drizzled them with olive oil, sprinkled them with salt and pepper, cut side down on a lined cookie sheet, and threw them into a preheated 425F oven. I tend to just check on them after about 20mn or so, and let them go a bit longer if you can't easily pierce it with a fork. The squash gets soft without losing all it's texture and it gets delicious carmelized bits. Roasting the squash is the hard part, now it's smooth sailing. I like to roast my squash a couple days ahead (or a couple at a time) to make it easier for weekday meals.

Sunday, October 11, 2009

The elusive macaron.

No, I don't mean macaroon, the sweet haystacks full of coconutty love, though I adore those. Nor do I mean the other macaron, Parisian style sandwich cookies, as beautiful as they are tasty. Nope, worrying about whether or not my cookies have "feet" is just something I'm not prepared for. I'm talking about the OTHER macaron, it's almondy, chewy and not too sweet. They come from a village in France, St. Emillion, where they are famous for these little guys and their wine....