Peanut Butter & Goat Cheese

Gluten Free Delicious?

2010-11-02T08:48:00.010-05:00

I'm totally irrational. I kinda want to marry my new smartphone. Wait, I know what you're thinking. Let me explain...

Now, I can get on board with "Phones are phones," I really can. I can also get on board with having email and a teeny baby computer at my fingertips. Convenience. It seems the only thing the smartphone doesn't have is a flash! Craziness!

However, the smartphone has allowed me to blog again, (that's another post) and the only way to take a decent photo with this guy is to plop all the ingredients under the fluorescent cabinet light.

I apologize for the laboratory photos, but it's worth it in the end. Read on...

Oatmeal Cookies...

These are the most amazing oatmeal cookies I've ever eaten, and I've made a LOT in my day. Big Huge bonus: They are Gluten Free.

Let's do this..

First, you preheat your oven to 350 degrees.

Then you take your butter and put it in a mixing bowl.

Add your brown sugar.And your white sugar.Cream it until it's fluffy.

Add your egg and vanilla.

Meanwhile, back at the ranch....You've toasted your oats in the oven.Take half of them and grind them up in the food processor.Add your cinnamon, baking powder and salt. Whiz them up again to make sure they're well mixed! Then add to the mixture.

Remember the raisins happily soaking in rum? Yum.

Drain those guys, and add them along with the oats to your mixture.It should look something like this.
Now it's time to scoop!

Then bake at 350 degrees for 12-14 minutes. I like mine on the chewier side, so I go for 12 minutes.

Oatiest Oatmeal Cookies Adapted from Alton Brown

16 ounces old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch kosher salt
10 ounces unsalted butter, at room temperature
6 ounces dark brown sugar
3 1/2 ounces granulated sugar
1 large egg
1 teaspoon vanilla extract
4 ounces raisins, soaked in dark rum, optional

Heat the oven to 375 degrees F.

Spread the oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes. Cool the oats in the pan for 2 to 3 minutes.

Grind 8 ounces of the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon, and salt to the food processor and pulse 2 to 3 times to combine. Set aside.

Combine the butter and sugars in the bowl of a stand mixer, and mix on medium speed using the paddle attachment until light in color about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine.

Scoop the dough with a 1 1/2-ounce disher or server onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, about 12 to 14 minutes. Rotate the pan halfway through the cooking time. Cool the cookies on the pans for 2 minutes, then remove them to a cooling rack to cool completely.

Current Faves

2009-09-05T13:35:00.013-05:00

In response to Tracy's post on her current faves over at shutterbean:

Autumn is coming! It's one of my favorite things! That first time you get to wear a sweater... leaves crunching underfoot... It doesn't last long so you better catch it quick...and enjoy it.

You know what else doesn't last long? (And is coincidentally one of my favorite things?)

Chocolate Tiramisu.

It's creamy, rich and has just the right balance of chocolate and coffee flavors. It's comforting...just like that perfect sweater.

Chocolate Tiramisu

12 ounces mascarpone cheese

1/2 cup plus 1 tablespoon Ghirardelli Sweet Ground Chocolate and Cocoa**

1/3 cup confectioners' sugar

1/2 cup coffee-flavored liqueur

1-1/2 teaspoons pure vanilla extract

1/2 teaspoon salt (optional)

1-1/2 cups heavy whipping cream

2 tablespoons water

2 teaspoons powdered instant espresso coffee

6 ounces ladyfingers (about 2 dozen), halved

In the bowl of an electric mixer, beat 1 cup of the whipping cream until stiff peaks form. Transfer whipped cream to a medium bowl.. Using same bowl, beat the mascarpone, 6 tablespoons of the ground chocolate, 1/4 cup of the confectioners' sugar, 1/4 cup of the liqueur, 1 teaspoon of the vanilla extract, and the salt with a wire whisk. Fold the whipped cream into the mascarpone mixture. In another small bowl, combine the remaining 1/4 cup liqueur, the remaining 1/2 teaspoon of vanilla extract, the water, and the espresso powder. Line a 2-1/2 quart glass or crystal bowl with one fourth of the ladyfingers; brush with 2 tablespoons of the espresso mixture. Spoon one third of the mascarpone mixture over the ladyfingers. Repeat, making 2 more layers of ladyfingers brushed with the espresso mixture and topped with the mascarpone mixture. Top with the remaining ladyfingers, gently pressing them into the cheese mixture. Brush the ladyfingers with the remaining espresso mixture. Sprinkle 1 tablespoon of ground chocolate over the top. In a small mixing bowl, beat the remaining 1/2 cup whipping cream and the remaining confectioners' sugar until stiff peaks form. Spoon the whipped cream into a decorating bag with a large star-shaped tip. Pipe large rosettes on top of the dessert. Sprinkle the remaining 2 tablespoons of ground chocolate on the rosettes. Chill at least 2 hours.

**I've heard others have had some success using powdered cocoa mix, but I think the flavor of Ghiradelli's is the best.

That's one of my favorites. What's yours?

It's Okay to Churn...

2009-07-30T16:38:00.005-05:00

Can we talk?

I know I've been a little bit lax in my posting, but you know what's all the rage these days?

Forgiveness. Everyone's doing it.

When you forgive someone your heart just smiles and you feel a ton better. Forgiveness is like Raspberry Ice Cream.... That feeling you get when you let go. Stop hoarding all those freshly picked raspberries and just give in. Churn them, it'll be okay.

It's sweet, delicious, and makes your heart smile. Your personal trainer may not forgive you, but it'll be worth it!

Raspberry Ice Cream (Adapted from The Perfect Scoop)

1 1/2 cups raspberry puree (I like to strain mine; you'll need 6 cups of fresh berries)
1 1/2 cups half and half
1 cup sugar
1 1/2 cups heavy cream
4 egg yolks
1 tablespoon lemon juice

Dissolve sugar in the half and half over medium heat in a medium saucepan. Pour the cream into a large bowl and set aside. Add half of the hot mixture to the egg yolks and then add all the egg mixture back into the hot pan. Stirring constantly, bring the egg mixture to 170 degrees, or until the mixture coats the back of a spoon. Pour hot mixture through a strainer into the cream. Add the raspberry puree and lemon juice. Stir over and ice bath until chilled. Freeze according to ice cream freezer manufacturer's directions.

Enjoy a little slice of summer happiness, and then forgive yourself for having seconds!

Bran Muffins & Raspberry Ice Cream

2009-07-21T12:01:00.006-05:00

On their way!

Ashlee's Homemade Ice Cream Pints, Now Available!

2009-07-19T11:35:00.002-05:00

Click here to order Ashlee's Homemade Ice Cream:

Order Ice Cream

It's determined: ISFJ

2009-03-31T17:54:00.003-05:00

After thorough testing and research, I've found my Jungian type:

ISFJ - The Nurturer

As an ISFJ, your primary mode of living is focused internally, where you takes things in via your five senses in a literal, concrete fashion. Your secondary mode is external, where you deal with things according to how you feel about them, or how they fit into your personal value system.

ISFJs live in a world that is concrete and kind. They are truly warm and kind-hearted, and want to believe the best of people. They value harmony and cooperation, and are likely to be very sensitive to other people's feelings. People value the ISFJ for their consideration and awareness, and their ability to bring out the best in others by their firm desire to believe the best.

ISFJs have a rich inner world that is not usually obvious to observers. They constantly take in information about people and situations that is personally important to them, and store it away. This tremendous store of information is usually startlingly accurate, because the ISFJ has an exceptional memory about things that are important to their value systems. It would not be uncommon for the ISFJ to remember a particular facial expression or conversation in precise detail years after the event occured, if the situation made an impression on the ISFJ.

ISFJs have a very clear idea of the way things should be, which they strive to attain. They value security and kindness, and respect traditions and laws. They tend to believe that existing systems are there because they work. Therefore, they're not likely to buy into doing things in a new way, unless they're shown in a concrete way why its better than the established method.

ISFJs learn best by doing, rather than by reading about something in a book, or applying theory. For this reason, they are not likely to be found in fields which require a lot of conceptual analysis or theory. They value practical application. Traditional methods of higher education, which require a lot of theorizing and abstraction, are likely to be a chore for the ISFJ. The ISFJ learns a task best by being shown its practical application. Once the task is learned, and its practical importance is understood, the ISFJ will faithfully and tirelessly carry through the task to completion. The ISFJ is extremely dependable.

The ISFJ has an extremely well-developed sense of space, function, and aesthetic appeal. For that reason, they're likely to have beautifully furnished, functional homes. They make extremely good interior decorators. This special ability, combined with their sensitivity to other's feelings and desires, makes them very likely to be great gift-givers - finding the right gift which will be truly appreciated by the recipient.

Click here to read on.

She was a famous ISFJ, and the world loved her!

Glad that's over. Now I can move on to other aspects of my identity.

Food Photos

2009-03-19T17:39:00.007-05:00

Today I Made Partner!

2009-01-05T14:59:00.005-06:00

Today....
...I joined my local co-op (finally)!

I'm so close, near enough to walk for a year now, and yet I hadn't joined until now! What gives?! Today I took my mom on a veggie shopping spree and decided today was the day!

Here's me, in all of my new natural food glory:

New Start + New Vegetables!

I <3 my co-op!

Present: No Excuse for Past

2008-12-26T14:44:00.004-06:00

I got the most fantastic-ist gift this year!

I won't make excuses for not posting in the past, and I obviously can't make excuses going forward! Thanks to everyone for your holiday wishes, love and a few fantastic gifts!

Have Yourself an Instant Noodle Christmas

2008-12-20T16:50:00.003-06:00

How does one construct a holiday scene out of non-perishables?

A) Find the cheapest donatable item for the food shelf.

B) Calculate the how many items needed for the 'showiest holiday piece'.

C) Stay up until two in the morning and then dream about crispy noodles.

On Thursday, December 18th, I enlisted...

...Enlisted to help make a huge structure out of a food shelf items with JH. It was for Digi, Int'l, which has a holiday contest each year. We went shopping for the non-perishables.

Then got to work building...

and building....

and finally, crowning our new jewel.

We made our very own Holiday Christmas Ramen Tree!
(Complete with wifi controlled electronic train set and tunnel!)

It turns out we didn't win the contest after all, but even if we lost we knew we would win! All the soup was donated to the food shelf!

Marauchan Christmas to all, and to all a good Ramen!

Debate Dinner #2

2008-10-12T12:52:00.002-05:00

The presidential debates were last Tuesday night. Here it is almost a week later and I'm still reeling with excitement. Okay, I admit not from the two candidates, old man river and 'that one', but from the spectacular eats I encountered that night. I learned a few things that night, but the one most pertinent to this blog: I make a damn fine sous chef! (That's me tooting my own horn. I have a knack for all things pastry, but prefer to have recipes when it comes to mealtime dishes.) Back to my sous chef excellence. I am a great and organized planner. I can anticipate the needs of others and have honed my ability for forethought. (The running a restaurant thing really helped me with that-specifically the catering part.)

Okay, enough about me. Now to JH's mad cooking skills. Brilliant! In just over 30 minutes we were able to plate up two huge plates of deliciousness. On the menu, angel hair pasta with a fabulous tomato garlic olive ragu, steamed mussels and clams. And the best brussels sprouts I've eaten (sauteed in garlic and pancetta). This was the most spectacular thing I have eaten in a looong time... until dessert anyway. :)

For dessert, I made an almond cream tart with peaches and rasperries. I made the almond cream from scratch, just like last time. Wooooweee that was good.

The meal was washed down with a glass of white wine, and opened by my new thrift store purchase (See top right of picture #1)! That's right, and automatic wine opener. $3.99. I think I'm in love!

OCD INFJ?

2008-10-05T15:07:00.002-05:00

I've become somewhat obsessed now. I've taken countless Meyers-Briggs tests over the last year and half or so and they ALWAYS come back different. Am I undefinable? Uncontainable? Indescribable? I seem to walk the line on many issues. Which do you think I am?

You Are An INFJ

The Protector

You live your life with integrity, originality, vision, and creativity.

Independent and stubborn, you rarely stray from your vision - no matter what it is.

You are an excellent listener with almost infinite patience.

You have complex feelings, and you take great care to express them.

In love, you see relationships as an opportunity to connect and grow.

You enjoy relationships when they are improving and changing. You can't stand stagnation.

At work, you stay motivated and happy... as long as you are working toward a dream you support.

You would make a great photographer, alternative medicine guru, or teacher.

How you see yourself: Hardworking, ethical, and helpful

When other people don't get you, they see you as: Manipulative, weak, and unstable

______________or__________________

ESTJ

Extraverted Sensing Thinking Judging

ESTJs are civic-minded individuals who dedicate themselves to maintaining the institutions behind a smooth-running society. They are defenders of the status quo and strong believers in rules and procedures. ESTJs are outgoing and do not hesitate to communicate their opinions and expectations to others. ESTJs are practical, realistic, and matter-of-fact, with a natural head for business or mechanics. Though they are not interested in subjects they see no use for, they can apply themselves when necessary. They like to organize and run activities. ESTJs promote the work ethic. Power, position and prestige should be worked for and earned. Laziness is rarely viewed with ambivalence nor benevolence by this type.

Saturday

2008-09-27T16:01:00.002-05:00

If you'll bear with me, this is a post about something unrelated to food. But someone related to me.

I attended a memorial service for my late Aunt Dorothy Sauber. She was a teacher, a writer, a listener, wife, mother, and one heck of a sarcastic lass with just the right clarity and realistic poignancy. Lung cancer claimed her life at age 61. A woman of the world who never stopped learning and traveling. Dorothy's life took her to 31 different countries, most of those with two little children in tow. Her service was so moving and touching it really struck a chord with me. I realized I wish for a few things:
-the eloquence to put words down on paper that jump up off the page.
-the desire to touch people, friends and family alike, so that I may leave a legacy as timeless as she.
-to go back in time and get to know Dorothy better. I found out only recently she had over 500 aprons-a collection that I've just started.
Along with the wishes I realized, a few other things occurred to me as I sat there. First, gosh am I going to be a complete mess when that's my mom. I want to read more, learn more, travel more. I want to live genuinely, love freely, and die nobly.

Right about now I'm really wishing for that eloquent pen, but as I've always said, you should embrace the things which you do not do well. It's a learned skill, and I have learned much today.

Thank you Dorothy.

The "225"

2008-09-25T16:53:00.010-05:00

Last night I had one of the yummiest sandwiches I've had (to my recollection).

JH and I had been planning to get together for a late dinner last night. I received a call saying he wouldn't be able to make our reservations, as he was still in the car on the way home, 200 miles away! We forewent the restaurant
and decided to cook up a little sandwich action. $25.00 later and a Kowalski's receipt in hand (with a timestamp that read 10:39:44PM), we were on our way to make the aforementioned sandwich.

We started the balsamic reduction, washed and sauteed green beans (as a side), fried up the bacon, sliced the apple, and baked the ciabatta. When i say "we" I mean, Ashlee standing in the kitchen doorway and JH tending to three burners and an oven. Again, "we" softened the apple slices slightly (in the bacon fat, of course). A straight apple with this preperation was strangely smokey and fatty tasting, but in the sandwich it sang! the bread and the cheese were melted together in harmony. Said acoutroments piled atop and drizzled with balsamic reduction.

Good times and yums well into the night.
Ashlee was a happy girl.
The end.

Meat Eating Deserves Same Scrutiny as Driving and Flying

2008-08-29T08:12:00.002-05:00

http://www.treehugger.com

Two true things:
If America didn't raise/eat cattle, there would be no global warming. (click above link)
It takes seven pounds of grain (in the form of feed) to produce one pound of meat.

In 2006 I gave up eating alot of meat. My diet has ebbed and flowed, but has never contained that much red meat. I don't think it ever will, bring me fish or bring me methane-induced asphyxiation! :)

Sidenote Bonus: I made my own "409" the other day, smells like lilacs and lemons. Works great! Yay me!

I'm outta here...going to go hug me some trees.

Lunch Date

2008-07-27T18:28:00.002-05:00

Yesterday I got together with my long lost friend BT. He moved to San Fran about 4 years ago and I hadn't seen him since! Shame on me! We decided on the French Meadow Bakery & Cafe in Uptown and sat outdoors, enjoying the sunshine. It was great to catch up. We fell right back into it and gabbed for a few hours!

I had the omelette of the day which came with a side of hash browns,
salsa and house-made sourdough toast.

BT feasted on some Eggs Benedict with a light side salad.

'Twas a good brunch and we vow to not wait another 4 or 5 years!

Music and Picnics in the Park

2008-07-25T13:33:00.003-05:00

Thursday was suppsed to be a coffee shop-friend reunion between MC, AB and I. AB couldn't make it so MC and I alone went to Music in the Park in DT St Paul to see Our long-time favorite local artist, Jeremy Messersmith.

I packed a picnic, just like last year:

This year again went overboard with the picnic. I made some cornmeal rolls that I made a few months ago, but made them bigger so we could top with sliced apple, avocado, cucumber, cheese, and/or butter. I brought along my homemade Vanilla Granola and some fresh blueberries and coconut cream. Threw in a few chocolate covered peanuts, crackers and homemade peach-gnger iced tea for good measure. However, the piece de resistance was my homemade Almond-Cream Tarts with Blueberries and Pluots. Oh My Goodness!! I made up a batch of pate brisee and just kept rolling until I finished off the dough. I was able to get 4 small tart pans, 2 medium and one large. I only filled two small tarts and one medium with said almond-cream goodness. Wow, were they good.

Here's the thing when you make your own almond cream. You need almond paste. Well, I didn't have any on hand (and always prefer handmade over store-bought,) so I had to make some.
To make almond paste you need blanched, skinned almonds. When you don't have those you have to blanch and skin the almonds yourself!

First step--done! Then you grind them up with powdered sugar, and a corn syrup simple syrup to make almond paste... which is then added back to the food processor to create almond cream. With which you are able to fill your tarts, place your fruits and voila! Yums out the oven.
Obviously I went overboard with the picnic, but it was expected, I set the bar high for myself last year. No pictures from the event this year, but other friends were in attendance too, KW, AK, and a few others. The evening started sprinkling on us during the opening act so we packed up our picnic and went to get some coffee at the Black Sheep. We headed back downtown and easily parked and finished up the show with some rockin' JM. Can't wait for his new CD this fall!

Salty Tarts and Fondant

2008-07-24T10:46:00.004-05:00

Yesterday morning I baked a cake. This wasn't a cake to celebrate severing ties with Kowalski's (though very warranted). This was a cake for practice, so I used a boxed mix. This was a cake destined for Fondant! I've been hankering to learn how to do more with it because it seems really daunting. I think I learned the trick. Don't roll it out too thin or it won't hold it's shape. I don't think I'll post pictures of it as I only had a round cookie cutter for shapes. It looks very elementary...or perhaps rudimentary.

Without further ado... My experience at the Salty Tart!

I met up with head chef, Michelle at 7am today to do a working interview. First she gave a tour of their little 400 square foot space. I quickly oriented myself and began a task. First, to make almond cream tarts with raspberries. Then I moved onto making the Amish Cookie Dough. I then did a bunch of dishes and moved on to my last project. Some turnovers with our very own puff pastry (yay!). I diced some peaches and added some sugar and orange zest for the sweet ones. Then, I did some roasted garlic, spinach and feta turnovers for the savory ones. Michelle really likes the idea of savory items, hence the name, Salty Tart.

The three hours flew by. At the end of the shift, she commented on liking my work and wanted to know if I liked it there. (This was MY kind of place! --Very Classy) We talked about hours and monies and all that jazz. I have the inkling I'll hear from her this weekend and (hopefully) be offered the job.

Tonight Matt and I are going to hit up Mears park (weather willing) and see Jeremy Messersmith play live. At the market on my way home I got some fruits to snack on during out music picnic later. I'm going to go start up some cornmeal rolls. I made them a few months ago--those were gooood! Happy Birthday to LM, who will not receive a food-present, but a textile one instead.

Updates n' stuff

2008-07-23T19:24:00.003-05:00

So. clearly I haven't posted in a while. I'm sorry, and I'm not. I'm not, because not too many people actually read this and depend on me for their daily 'scoop.' I am sorry because I've been thinking about blogging as a concept.

As you know, I used to run a cafe. about 97% of the recipes came out of my head. People would come in often and request that I write a cookbook or something with "all of my wonderful creations" in it. Now, if I were Magnolia Bakery, or Ina Garten, or Sara Foster, or Bobby Flay....sure! But being the guy who's running a restaurant scraping to get by? Sorry. You don't get the recipes so you can make them at home and not show up to buy them. Maybe when I sell my 500,000th scone I'll let you in on my secrets, but for now that's just what they are...my secrets.

How does this relate to blogging? I read lots of other food blogs daily (Dozen Flours, Baking Bites, Amateur Gourmet, to name a few) and they all have amazing pictures and recipes to go along with their posts! But obviously mine don't. If I perfect a recipe, I've usually tweaked it silly. I feel then, that it's my property (well not really, copyrights and recipes are up in the air). I ran a cafe. I loved my job. I will get more experience, more business know-how and hopefully do it again someday. AND I assure you, that when the customer walks out the door with that 500,000th scone, I will sit down at the typewriter until I have a book of beauty for all to see. Is this selfish? Tell me what you think. Those 3 or 4 of you who read PB&GC. If it is selfish...that's okay...because only 3 or 4 of you read PB&GC, and most of you are my friends and (I hope) would forgive me.

Update on the working front:

Last I posted I just had an interview with Kowalski's. Well, they didn't want me to be the manager for the Eagan store, the current bakery manager at the Grand store was going to take that position....but.... train me in as her replacement! It turned out I didn't have to do the 3am shift but pretty 'easy' 7-3 shifts. I worked there for 3ish weeks learning the ins and outs.... mostly of stocking shelves and turning over product. Wait what?! I know. NOT MY idea of a dream job. Hell, not my idea of a tolerable one! So I've been looking on craigslist as of late for new jobs and applied to a few.

Had an interview at 20.21 which went quite well and they asked me to return and do a stages.

I also heard from Michelle Gayer-Nicholson over at Salty Tart in the Midtown Global Market! If you don't know who she is, google her. The lady knows her stuff! Today we kept playing phone tag, and in the spirit of someone who would kick someone's ass to work with her, I went down there to check the place out and introduce myself. Friend, LL and I purchased a few things and I set up a stages. To work tomorrow morning! I'll let you all know how it goes.

Oh, needless to say... (This morning actually,) I quit Kowalski's and threw that ugly ass hat in their face!!

Muffin or Cupcake? +Interview

2008-06-20T09:34:00.004-05:00

Thursday atarted off with trying out my new muffin recipe again. This time I made Mixed Berry-Coconut. I took some to my mom at work and she raved. Mom still swears, yet again, that she doesn't like coconut :P There's some debate on whether muffins should be called muffins if they have cupcake papers on them. Talk amongst yourselves :P

Yesterday I also had an interview at Kowalski's Grocer to work in their bakery department. long story short, they want me to be the bakery manager for their Eagan store, which is currently being built! How cool is that?! We'll see what happens, because in the meantime, until it's built, I'd most likely be working the 3am shift. NOT doodily...at all.

The day ended with a grilled walleye sandwich at Tavern on Grand and some nauseating canoodling :D

Today, I have to do something with this mound of Basil. So when life gives you basil, you make pesto. I think I'll give some to GG's neightbor. Though appreciative of the birthday goodies, she is trying to eat healthy. I never am able to finish all the pesto in time anyway. I have fresh tomatoes, there's some chicken around here somewheres and cheese-o-plenty. I think I'll make pesto pizza tonight.

Supper Club #1

2008-06-19T09:29:00.001-05:00

This week was the first week of my new Supper Club. Some time back I had a few friends over for dinner and they said they would love to do this more. I mentioned I do it anytime and we decided Ashlee would make dinner and the rest would bring some cash to cover the cost of the foods. I sent out the first email a few weeks ago and got it into swing. The first night was Wednesday at my place. In attendance: SC, KH, LL and myself. On the Menu: Spicy Edamame and Peach-Apricot Salsa to start, Mussels in Garlic Butter Sauce with tons of crusty bread for dipping. Main course: Chicken with Tomatoes and Prunes and side of Roasted Asparagus. Dessert was Mocha Chip Gelato, and lots of wine! Monday night I got the urge to make Granola. So I sent them each home with a tiny clear takeout box of granola. Adorable! Fun! The next one is in two weeks, I hope this tradition continues!

Wind-iferous Parties

2008-06-16T09:14:00.001-05:00

Saturday I woke up and felt like baking. I wanted to see which would be better, My double streusel coffee cake or a NY style cumb cake. (Usually known by the Entinmenn brand). Having nostalgia for the latter and the no-fail recipe for the former I decided to engage in a test! The Crumb cake came out great and was to die for. However, I was super sad by the amount of butter in the recipe. The cake was slightly on the dry side and I was left with a 1/4 sheet of crumb cake! But not to worry, I planned to bring most of it--along with a bunch more curry chicken salad-- to my friend SC's Nursing School Graduation Party.

We had fun there, until it started Typhooning! We lost power and, like children, ended up telling ghost stories! We left at about 11 and I was TUCKERED out!

Ok so I lost track of my posting (I brought the peonies over to Grant's place on Sunday--oops! Cant remember EVERYTHING! :D)

Midweek

2008-06-05T10:46:00.003-05:00

Tuesday I defrosted all of my chicken parts, went to the store to get some onions, and made about 2 gallons of chicken stock. Lambert was happy-he got a few livers out of the deal! Tuesday night I had a hankering to make something, so I tried my PB bars with a different kind of cereal. Of which, even combined with the original, I didn’t have enough. The result was still delectable but more PB sauce than previous batches.

Wednesday I made my own marshmallow fluff, then used it to make the filling for what I’m now lovingly calling Whoop-Dee-Doos (I changed my cake recipe and the frosting, mine now!). They are a circle of light chocolate cake with a vanilla fluff buttercream filling. To DIE for, and I don’t like cake!
I took two trays of goodies over to Encore, where mom works. The first, the PB bars – get them out of my house! And later in the day a few Whoop-Dee-Doos. I dropped those off and then went for a jog from Encore over to Stefs and then a jog back.

Later Wesnesday, I had the idea to make risotto. Silly me. A 9pm risotto challenge? But I had all of that fresh chicken stock! The finished product, Lemon Parmesan risotto was turned out at about 9:40pm and Roomie gave good marks.

I fed some of the WDDs and the Risotto to my Mom when she stopped by this morning. She commented pleasantly. Who says Risotto doesn’t keep!?

Your intestine is bigger than you're stomach.

2008-06-02T23:55:00.003-05:00

Today's menu met it's match last night. Sunday afternoon tentatively, the menu was as follows:

Monday-
Fresh Roman Tomato Salad
Guacamole Salad
Country Style Pork Ribs with Prune-infused BBQ.

Well. Gus, whom of I've spoken decided he wanted a treat of his own. Placed normally on the counter (out of reach) whereGus hasn't gotten to them, were the ingredients I needed for my yummy Monday Dinner (party).

We came home Sunday night to find NONE of the food still on the counter... and someone with w VERY grumbly tummy.

Gus ate:
THREE POUNDS of tomatoes,
Two unripe Bananas,
a whole avocado,
a package of graham crackers,
and one bag (which contained THIRTY servings) of prunes!

He was one unhappy camper.

Determined to use up these pork ribs, I went ahead (canceling the dinner party) and marinated them in my regular BBQ sauce. I also served Herb-Roasted Onions, nixing the Guac salad.

Turned out yum.

The dessert was a pool of pastry cream (left over from the dessert I made for the party Saturday, tons of fresh berries and orange slices, and a few baked pastry sticks, to soak up the cream.

GG and I watched both Kill Bill movies, which I'd never seen before. Not bad! :)

Grand Old Day

2008-06-01T23:17:00.001-05:00

GG and I headed to my place (Just a block off of Grand Ave) for Grand Old Day, 2008. We met up with my mom and brother and got out there at about 1. We walked around and a few of use ate (how exciting). The only thing I full part-took in was dippin' dots. For lack of better ice cream offerings.

After the festivities, and GG's food-coma nap, we met up with LL & CL for ice cream. Hey! I was hungry from only eating ice cream! We met at Conny's Creamy Cone, Ice cream shack and had yums. We stopped at a Asian food market-loved it! And ended the night back at their place on the screen porch. I want one!

Stormy Tarts and BBQS

2008-06-01T09:52:00.003-05:00

Yesterday, Saturday, I made a Strawberry Tart for a BBQ dinner party I attended.

I heard about this dinner party on Friday, so I put together the pastry and the pastry cream on Friday evening. and I went food shopping and I got some fun yums for the week ahead! I baked off the tart shell Sat am, then I spent Saturday afternoon boating, (snacks in hand).

On our way home from the boat, as soon as we got off of the highway he hit torrential rains and the worst hail I've seen! I pulled over to the side until I realized "Gus is outside!!!" I slowly made my way down the road, which looked white from the hail, and made it to the house just as the rain/hail stopped. EVERYTHING was white with dime-sized hail. Gus had never been so happy to see me. He was soaked and panting.

In about 30 minutes time, I showered and assembled the tart and glazed it, and even did my hair! (I hear the wonder woman theme playing).

At the BBQ, which wasn't really a BBQ anymore, due to the weather that had swooped through (ruining everyones hosta, flowers, and gardens.) I met Christine. A petite woman who worked with GG. She was a real sweetheart who loves flamenco, anything Latin, and looks a bit like "Lillith." Christine had two house guests in from Montreal. Constance, who had lived in the TC prior and Anthony, originally from London. Christine's beau, Mike arrived shortly thereafter (taking care of his storm-ridden brother's house a few blocks over). I offered my help in the kitchen, and after a while they let me cut pineapple! I pride myself of my pineapple knife skills. Had that baby diced in 2 minutes flat!
She made:

Guacamole - which was super delicious.
Guava marinated shrimp and pineapple skewers. - I had three!
Salad with a Pomagranite and charred red onion vinaigrette.
Grilled Veggies and Steaks and Hot dogs. Grilled corn as well.

All was very good, my favorite being the Shrimp. Yes, SHRIMP! I've only recently begun to embrace seafood.

The tart was a hit, though the pastry cream was a bit runny. I was scared to take the cream too hot at my place as I didn't have a whisk. I was afraid I wouldn't be able to beat the curdles out of it sufficiently. The taste, however, was great. (I added a splash of Brandy.) We stayed too late! Later today, Grand Ole Day!

Avis (is) OLD(S)

2008-05-27T09:04:00.000-05:00

Yesterday was my Grandmother's 90th bday. I was in charge of all the food. Simply put, here's a list of food I made (to feed 50):

Hamburgers
Hot Dogs
BBQ Chicken
BBQ Sauce
Lemon Herb Potato Salad
Panzanella
Black Bean Salsa Salad
Brown Sugar Cinnamon Pound Cake
Chocolate Pound Cake
Lemon Pound Cake
Oatmeal PB Chip Cookies
Chocolate Chip Cookies
Baked Beans
Strawberry Rhubarb sauce (for the vanila ice cream)
Herb Roasted Corn with Compound Butter,
Caramelized Onions
Grilled Onions
Roasted Garlic Aioli
Mango Red Onion Relish

I'm Pooped! At least I got reimbbursed for food.
;)

Rise and Shine!

2008-04-28T17:30:00.000-05:00

Today I made five loaves of bread. Three different kinds. Yes, you heard me right. The first loaf attempted was a Chocolate Babka, a twisted cinnamon-chocolate bread with Streusel. The second, was Chocolate Swirl bread, similar, but a variation of the Cinnamon Raisin bread I had made a few weeks ago. The last type was Cornmeal Rolls, fun!

The first, Babka, was interesting. It seemed more like a vehicle for butter and chocolate than an actual "bread." I divided into three portions, cooked the first two as loaves, and the last, I cut up and threw in muffin tins and made little rolls. Those would have turned out better, but they were on the bottom of the oven the whole time, a bit overdone on the bottom. On the bottom, to give the two real loves a chance to have the streusel brown. After said baking time, sigh, no browning. So I lowered the rack and turned the broiler on HI. Well, I turned my back to tend to the other breads just for a minute and wham! Blackened sugar topping, and lovely mildly-smoking kitchen. I managed to scrape off the black yums and salvaged the loaves.

The second, the chocolate swirl bread turned out divinely!

The thirs, Cornmeal rolls, took about 3 hours to do their first rise. I think maybe this could be shortened by adding more yeast. I plan to try this one as a loaf.

That obviously took ALL day in the kitchen...painting tonight. I'm pooped!

Chuggin' Along!

2008-04-26T12:22:00.004-05:00

Yesterday (Friday) Made some peanut butter bars. Gave four of them to Amanda for being so sweet and going with me to the doctor.

Today/this morning, already I've made:

Rocky Road Fudge
Smoothies for Roomies
Eggs and Whole Wheat English Muffins for lunch!

Been trolling for great breakfast recipes as of late.
Also been reading Morgan Spurlock's book "Don't Eat This Book" - bought it at the dollar store.

Why is is SNOWING?!

Churn Baby, Churn

2008-04-23T15:20:00.000-05:00

Just made up some Buttermilk Citrus Ice cream. It's freezing now. I used mung bean extract to sweeten it, so I fear the mixture will solidify too much, since real sugar inhibits freezing.

No cooking lately - medical probs.
Mostly eating edamame and stuff.
That's all folks.

...and all the fixin's

2008-04-21T17:20:00.000-05:00

Made some chicken Chili today. I used my 'award-winning' chili recipe, added chicken and ground chicken for the meat, an a lighter beer and chicken stock in the broth. Came out really good. Much lower in fat and much healthier and you're not missing ANYTHING. I feel it's just as good!

Also made some Cole Slaw like grandma used to make. Made too much dressing so shredded up a few zucchini and threw it in the mix - delish! This may be my version of grandma's recipe for good!

Can I Get a 'Z?

2008-04-11T06:28:00.004-05:00

Thursday night was spent at Mackubin as I was taking Mom to the airport early in the morning. She arrived before I did and I, once again, made some fresh pasta. This time roomie was nowhere to be found! I threw a quick sauce together and we were done! After Ma' cut my hair it was off to bed. Or so I thought. I probably got about 2 hours of sleep-no joke! Up at 4 to head to the airport... !

Hankering for some pizza dough right now.

Tomorrow is Jennifer's Birthday. The plan is to make her some birthday toffee!

Why is it cold?

Peanut, Peanut Brittle.

2008-04-10T12:46:00.000-05:00

Today I made peanut brittle.

Turned out great. I modified the recipe a bit-of course-and the outcome was fantastic! Best brittle I've had. It keeps for a month (theoretically), so i plan to make some ice cream with it at some point!

Lamb & Romesco

2008-04-10T12:29:00.004-05:00

As I type this afternoon, I am having some difficulty. I have a rather large guest on my lap taking up valuable laptop space. His name is Lambert.

I am smitten with my Lamb.

Wednesday I hadn't made anything of note when I was phoned by my good friend (and frequent dinner guest/partner) SC. She had mentioned nonchalantly that she hadn't eaten yet. I offered to make her some fresh pasta and she obliged and headed over. I had no more roasted-garlic pesto in had as I had the previous time she'd been by for eats. I threw together a quick Romesco sauce. This sauce is made with various types of roasted peppers and toasted nuts. I made this with toasted almonds, red peppers a bit of crushed red pepper. I threw together some fresh egg/olive oil pasta and voila! Dinner in no time! SC was kind enough to bring over a few aged cheddars and a Gruyere - divine! We had a little side of steamed vegetables and a glass of white wine.

No dessert as we were plenty full of dinner!

Our other dinner guest, Gus, also approved.

Weekly Recap

2008-04-07T16:08:00.005-05:00

My musings:

Monday, March 31st:
Balsamic Truffles
Homemade Fettucini with Pesto

Tuesday, April 1, 2008:
Raspberry-Oatmeal Bars

Wednesday, April 2, 2008:
Dinner w/ Grant:
Parmesan-Crusted Chicken Breasts
Mango Chutney Glazed Vegetables
Fruits & Greens Salad
Movie: Gone Baby, Gone

Thursday, April 3, 2008:
Cinnamon Raisin Bread
1st degree burns on the insides of my lips (Just ask!)

Friday, April 4, 2008:
Honey-Whole Wheat Bread
Trip to Penzey's Spices to replenish my cinnamon stock.

Saturday, April 5, 2008:
Dinner:
Roasted-Garlic Pesto
Homemade Linguine
Green Salad
Honey-Wheat Bread

Waffles and Lanes

2008-04-07T15:17:00.008-05:00

The wee hours of Sunday morning were spent making waffle batter and cleaning up around the place. Early to rise Sunday morning, as I was hosting brunch immediately following family bowling day at Minnehaha Lanes, in Saint Paul.

The Guest list:
Ashlee - Host
Craig - Brother
Beth - Mom
Wally - Dad
Grant - The bf
John - Friend
Chips - Roomie

The Menu:
Waffles with Maple Syrup, Mixed-Berry Compote and Whipped Cream
Orange-Nut Yogurt
Banana Crunch Muffins
Bacon
Strawberries and Oranges
Honey Whole Wheat Bread with Herb Butter

I was the second-best bowler.