Yay wild rice soup! Here's something I learned from making a batch this week: maybe cook the rice first.
The soup was good. Several sources responded positively. But. The rice needs to cook until tender - my opinion. Who knew wild rice was so tough? Guess I should have known, since its such a hearty breed of grain; all complicated and hard shelled. Just like those quiet, strong midwestern boys. Ahem.
All I'm saying is, when you try it, make the soup in different batches. The broth in one pot. The roux in another (with some of the broth), the rice boiling in another and the chicken and veggies sauteeing in a pan all by themselves. Then add everything into the broth pot and let simmer, finally adding the sherry and the half and half. Oh, you will love this soup. Trust!
Friday, January 8, 2010
Saturday, January 2, 2010
Fatty Friday Issue #22: From Minnesota, With Love
I went home with the man for Christmas this year - out Minnesota way. It was great to spend time with him and his family in their beautiful state, eating delicious food and just generally having a good time. The one thing I came away with was that yes, Minnesota is cold, but a) it lacks the scarily wet/cold wind of New York and b) the scenery is GORGEOUS in this pristine, crystal-clear way and c) the people are so gosh-darn nice!
Before we left I asked my boo what types of foods were specifically Minnesotan. His first response was "hot dish" - east coasters call this "casserole". I love casserole, so I figured I'd be happy whatever we ate. What he neglected to mention is that wild rice is a staple of Minnesotan cuisine, since it is native to the region. This nutty, flavorful seed (its not a rice) is not only very delicious, but also very smart: the seeds germinate and mature at different rates, growing throughout the year, since the frost can kill it. So, sections of seed grow at specific times year-round to ensure full maturation without freezing the baby seeds. You can read all you want about wild rice, and even buy some, here.
Anyway, why was I so psyched about seeds?? Well, wild rice soup is something to be loved whole-heartedly. It's hearty and creamy and so comforting on a cold day. It's the soup that you need but don't know you've needed it until you have it...and then you're totally in love.
So here, a recipe that seemed to closely resemble the deliciousness I tasted in Minnesota (alas, I wasn't able to steal the recipes while I was there). I found two recipes, which I can't wait to try later this week, one is from the blog Angel in the Kitchen and the other is from Home Ec 101. I'm not sure which I'll try yet, but I'll probably go with the first one. Enjoy!
Angie's Cream of Chicken and Wild Rice Soup
Serves 8
3 c. cooked wild rice or long grain and wild rice combination (1 c. uncooked)
1 large onion, diced
1 carrot, peeled and diced
1 rib celery, diced
2 boneless, skinless chicken breasts, chopped
Salt and pepper
1 dried bay leaf
1/4 c. canola oil or olive oil
1 c. flour
8 c. chicken broth
Additional salt and pepper, to taste
1 Tbsp. dry sherry (optional)
1 c. fat-free half and half
1. In a large soup pot or Dutch oven, heat oil to medium-high. Add onion, carrot, celery, and chicken. Sprinkle with salt and pepper, and add bay leaf. Sauté about 3-5 minutes, or until the veggies are softened.
2. Sprinkle in flour, a little bit at a time, stirring and cooking until flour is blended in. (Don't let it brown.)
It'll start to look very paste-like, but this is OK. This is forming the roux to thicken up the soup, and your veggies and chicken will again return to their usual forms.
3. Slowly add chicken broth, stirring until the broth and roux are blended.
4. Add the wild rice, and adjust your seasonings. Heat thoroughly.
5. Add the sherry and the half and half. Reheat gently, but do not boil. Remove bay leaf before serving.
Tuesday, December 22, 2009
Fatty Friday Issue #21: Christmastime is Here
Hello readers! It's the holiday season and that means Christmas for my family. Though the holiday was all about gifts when we were kids, it has taken on a different tone now that we are older (though the gifts are still exciting). I think it all started one year when my father insisted that we celebrate by following the tradition of the Seven Fishes on Christmas Eve. It was fun and has turned into a tradition over the years, along with delicious treats on Christmas morning.
But my family isn't the only one that makes food part of the celebration. So I polled a few friends and asked them to send their fave holiday recipes. The responses that came in are simple, easy, and super-tasty! Here are a few of the recipes:
CINNAMON ROLLS - from Stina Peterson
You'll need:
Two loaves frozen bread dough (sold in the freezer aisle, usually come in bags of three loaves)
1 stick butter, softened (NOT melted)
1 small carton heavy whipping cream (the smallest size available)
Approx. 1/2 c brown sugar
Cinnamon
Here's what you'll do:
Grease a 9x13 baking pan and let frozen dough sit out overnight. In the morning, use fists to press down on the dough to conform to shape of pan. Spread stick of butter over all. Sprinkle brown sugar and cinnamon over all. Knead dough with fists to really get the brown sugar/cinnamon into the dough. Pour heavy whipping cream over all. Bake at 375 degrees for around 20-25 minutes. Cut into the dough to make sure it's baked all the way through. Cut into squares. Best when served warm:-)
Helpful hint:
Check on the cinnamon rolls about halfway through to make sure the whipping cream doesn't overflow into your oven. You may want to use the deepest baking pan you've got, go easy on the heavy whipping cream, or place a second pan to below the baking pan to catch the runoff.
Yummy 20-minute Party Dip - from Tracy Farrell
Forgot to make something interesting for your party? Didn't know guests were coming over and want to whip up
something quick and amazing? If you answered yes to either of these questions, then this is the dip for you:
Knorr Spinach Dip: (Prep time 10 minutes)
Ingredients:
1 Knorr spinach dip package
1 8oz container of Sour Cream
1 cup full fat mayonnaise
1 sm. package frozen spinach- thawed and water
squeezed out
1 8oz package of water chestnuts (diced)
Directions:
Combine all ingredients in a large bowl and chill for as long as possible (best if chilled for 1 hr.)
Forgot to make something interesting for your party? Didn't know guests were coming over and want to whip up
something quick and amazing? If you answered yes to either of these questions, then this is the dip for you:
Knorr Spinach Dip: (Prep time 10 minutes)
Ingredients:
1 Knorr spinach dip package
1 8oz container of Sour Cream
1 cup full fat mayonnaise
1 sm. package frozen spinach- thawed and water
squeezed out
1 8oz package of water chestnuts (diced)
Directions:
Combine all ingredients in a large bowl and chill for as long as possible (best if chilled for 1 hr.)
ingredients
1 cup cranberries
- 1 cup pecans
- 1/4 cup packed brown sugar
- 1 cup butter, softened
- 1-1/2 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2 teaspoons finely shredded orange peel
- 3 cups all-purpose flour
directions
1. For filling, in a blender container or food processor bowl combine cranberries, pecans, and brown sugar. Cover and blend or process until cranberries and nuts are finely chopped; set filling aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and orange peel until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
3. Roll half of the dough between pieces of waxed paper into a 10-inch square. Spread half of the filling over dough square to within 1/2 inch of edges; roll up dough . Moisten edges; pinch to seal. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours.
4. Cut rolls into 1/4-inch slices . Place slices 2 inches apart on an ungreased cookie sheet. Bake in a 375° degree F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Makes about 60 cookies
Thanks to everyone who submitted recipes. I'm looking forward to trying these out very soon!
Friday, October 23, 2009
Fatty Friday Issue #20: What to Eat? Everything!
I'm having a hard time deciding what to feature this week. Do I write about the butternut-bacon soup I made with the man the other night? (Butternut squash and bacon are good friends, it turns out.) Or, do I wait until next week to discuss the food explosion that will be this weekend. It's a weekend away with friends, and food is featured prominently in the activities... decisions, decisions.
Well, for now, I'll share this really easy recipe for butternut bacon soup.
+ 
= 
You'll need the following ingredients:
one medium sized squash, Trader Joe's sells them pre-cut and packaged (chop into small pieces)
one medium sized vidalia or yellow onion (chopped)
two to three cloves of garlic (diced)
one cup of chicken or vegetable (or really, whatever you prefer) broth
one cup water
1/2 cup of dry white wine
two tablespoons heavy cream (or more, to taste)
four slices of bacon
one tsp sugar
To begin, brown the bacon. Remove from the pan and drain some of the fat. Use the remaining fat to brown the onions and garlic. Once they are translucent, add some olive oil or butter and the squash. Sautee until bright orange, then add a little of the broth and white wine. Once the squash is soft, puree it in a food processor along with the bacon. Once the entire pan has been pureed, pour into a pot along with the rest of the broth and the water. Let this simmer for a bit - you may want to add more broth or water for a thinner soup. Once it is hot and boiling a bit, turn off the heat, season with salt, pepper, maybe some cayenne, and the sugar. Then add the heavy cream, stir and serve with crusty bread and glasses of white wine. Yum!
Well, for now, I'll share this really easy recipe for butternut bacon soup.
+ 
= 
You'll need the following ingredients:
one medium sized squash, Trader Joe's sells them pre-cut and packaged (chop into small pieces)
one medium sized vidalia or yellow onion (chopped)
two to three cloves of garlic (diced)
one cup of chicken or vegetable (or really, whatever you prefer) broth
one cup water
1/2 cup of dry white wine
two tablespoons heavy cream (or more, to taste)
four slices of bacon
one tsp sugar
To begin, brown the bacon. Remove from the pan and drain some of the fat. Use the remaining fat to brown the onions and garlic. Once they are translucent, add some olive oil or butter and the squash. Sautee until bright orange, then add a little of the broth and white wine. Once the squash is soft, puree it in a food processor along with the bacon. Once the entire pan has been pureed, pour into a pot along with the rest of the broth and the water. Let this simmer for a bit - you may want to add more broth or water for a thinner soup. Once it is hot and boiling a bit, turn off the heat, season with salt, pepper, maybe some cayenne, and the sugar. Then add the heavy cream, stir and serve with crusty bread and glasses of white wine. Yum!
Friday, October 16, 2009
More Soup: The Chicken Version
I love soup. I enjoy it year round, but it's obviously my fave in the colder months. What I love most about soup is that you can just throw a bunch of stuff in a pot, let it simmer for a bit, maybe add some rice, and have a tasty meal. Sweet!
Mmmmm...lemony garlic chicken soup
Recently I made a roast chicken, based on this recipe, which gives me chills and cravings like a junkie. Try it, you'll get it. Anyhoo, the carcass and a whole roasted head of garlic were just sitting in my fridge earlier, winking at me in a way that said, "You know you want to..." So, I proceeded to make a broth using the following ingredients:
1 leftover, partially eaten roast chicken (sounds prettier than carcass, right?)
1 head of roasted garlic
1 quartered onion
1 halved lemon
1 packet of dried morel mushrooms
3 bay leaves,
cloves
dried fennel seeds
paprika
salt
pepper
6 cups of water
I placed these all in a soup pot, set on medium heat and let simmer. My house proceeded to smell like warm, spicy goodness in no time. Now I have soup to last for a while. I can add rice or pasta or just freeze it to use in the future. Yay soup!
Mmmmm...lemony garlic chicken soup
Recently I made a roast chicken, based on this recipe, which gives me chills and cravings like a junkie. Try it, you'll get it. Anyhoo, the carcass and a whole roasted head of garlic were just sitting in my fridge earlier, winking at me in a way that said, "You know you want to..." So, I proceeded to make a broth using the following ingredients:
1 leftover, partially eaten roast chicken (sounds prettier than carcass, right?)
1 head of roasted garlic
1 quartered onion
1 halved lemon
1 packet of dried morel mushrooms
3 bay leaves,
cloves
dried fennel seeds
paprika
salt
pepper
6 cups of water
I placed these all in a soup pot, set on medium heat and let simmer. My house proceeded to smell like warm, spicy goodness in no time. Now I have soup to last for a while. I can add rice or pasta or just freeze it to use in the future. Yay soup!
Fatty Friday Issue #19: Pumpcakes!
Ah, the noble pumpkin. Each October this star of the squash family gets a chance to shine. The pumpkin has been around for a while. The Greeks called it "pepon." The Native Americans called it "isquotersquas." The English called it "pumpion" and the pilgrims settled on the current form of the word.* I call it delicious and useful. Did you know that the Chinese supposedly use pumpkin seeds as anti-depressants?
What a vegetable! So, to celebrate this amazing squash, today's issue is dedicated to pumpkin cupcakes. I found this recipe at smittenkitchen - one of my fave food blogs - and it is really simple. The only addition I made was adding candy corn to the tops of each cupcake.
The cake is spicy, sweet and light, and the frosting is creamy with a warm, maple flavor, just oozing "fall". Plus, they are a perfect treat for a halloween party or for breakfast or dessert with coffee. Yum! Thank you, pumpkin!
* http://en.wikipedia.org/wiki/Pumpkin
Saturday, October 10, 2009
Fatty Friday Catch Up Issue: Quick and Easy Chunky Tomato Soup
Last week, while working from home, I had an intense craving for chunky tomato soup. It was a chilly fall day here in NYC - perfect for soup.
Chunky tomato soup - whether vegetarian, or with meat, like my version - is easy to make in a pinch. All you need are the following ingredients:
1 12 oz can diced tomatoes
3-4 cloves of garlic (depending on your love of garlic - mine is intense)
1/2 onion, chopped in chunks
1 cup of broth (veggie, chicken, beef, etc)
1 cup of water
olive oil
salt/pepper
basil, torn into large chunks
optional: soppressata chopped into bite-sized chunks
To begin, you'll want to smash the garlic cloves and pull off the skins. I leave the cloves whole, (I got used to doing it for people who don't like garlic,but I also like the way a smashed clove melts in your mouth when cooked through) but you may want to dice them. Then, chop the onion. Heat a deep pan and add enough olive oil to cover the bottom. After that, lightly brown the garlic and onion. Add the tomatoes, basil, water, broth, salt and pepper to taste. Finally, add the optional soppressata. Let this goodness simmer for about 20 minutes. For a thinner soup, just add more water. Serve hot, topped with some grated parmiggiano reggiano and crusty ciabbata bread on the side.
This recipe is so easy, warming and yummy for a chilly day. With the tangy chunks of tomato, spicy garlic and onion and salty soppressata it really hits the spot. It's my favorite cold weather soup! What's yours??
Chunky tomato soup - whether vegetarian, or with meat, like my version - is easy to make in a pinch. All you need are the following ingredients:
1 12 oz can diced tomatoes
3-4 cloves of garlic (depending on your love of garlic - mine is intense)
1/2 onion, chopped in chunks
1 cup of broth (veggie, chicken, beef, etc)
1 cup of water
olive oil
salt/pepper
basil, torn into large chunks
optional: soppressata chopped into bite-sized chunks
To begin, you'll want to smash the garlic cloves and pull off the skins. I leave the cloves whole, (I got used to doing it for people who don't like garlic,but I also like the way a smashed clove melts in your mouth when cooked through) but you may want to dice them. Then, chop the onion. Heat a deep pan and add enough olive oil to cover the bottom. After that, lightly brown the garlic and onion. Add the tomatoes, basil, water, broth, salt and pepper to taste. Finally, add the optional soppressata. Let this goodness simmer for about 20 minutes. For a thinner soup, just add more water. Serve hot, topped with some grated parmiggiano reggiano and crusty ciabbata bread on the side.
This recipe is so easy, warming and yummy for a chilly day. With the tangy chunks of tomato, spicy garlic and onion and salty soppressata it really hits the spot. It's my favorite cold weather soup! What's yours??
Fatty Friday Issue #18: Time to Make the Donuts (Part 2)
Do you know what it's like when your entire house smells of donuts? It's pretty great. This recipe is totally simple and makes a soft and chewy donut that even with a glaze is not overwhelmingly sweet. Yum!
First, be careful with the oil: donuts cook really fast once the oil is hot. It is very important to use some scraps to test the oil first. Once that oil is hot, you won't want to fry those puppies for more than 5-10 seconds a side. Also, watch out for splatter - I somehow burned my elbow with the hot oil. Nice one!
I also made a few adjustments to the original recipe, I:
1) let the yeast/milk mixture sit for about 20 minutes before adding it to the flour and mashed potato;
2) boiled and mashed the potato, instead of following the authors suggestion to microwave (I think it makes a difference); and
3) added vanilla, cinnamon and ginger to the dough.
Once the donuts are just warm - not hot - feel free to dip them in the glaze. I used about 1 cup of powdered sugar, 2 tbsp of milk, 1 tbsp of lemon and some vanilla. The lemon gives it just a hint of tang, which is a great quality in a glaze. For a thinner glaze simply add more milk. A chocolate glaze would also be amazing.
All in all, I really liked this recipe for donuts. What interested me originally was the potato. Potato bread can be so light and chewy. As I'd hoped, the finished product was light and chewy. I recruited a few guinea pigs - you know who you are - last night, and they were very happy, too. Now to try the recipe with a sweet potato!
First, be careful with the oil: donuts cook really fast once the oil is hot. It is very important to use some scraps to test the oil first. Once that oil is hot, you won't want to fry those puppies for more than 5-10 seconds a side. Also, watch out for splatter - I somehow burned my elbow with the hot oil. Nice one!
I also made a few adjustments to the original recipe, I:
1) let the yeast/milk mixture sit for about 20 minutes before adding it to the flour and mashed potato;
2) boiled and mashed the potato, instead of following the authors suggestion to microwave (I think it makes a difference); and
3) added vanilla, cinnamon and ginger to the dough.
Once the donuts are just warm - not hot - feel free to dip them in the glaze. I used about 1 cup of powdered sugar, 2 tbsp of milk, 1 tbsp of lemon and some vanilla. The lemon gives it just a hint of tang, which is a great quality in a glaze. For a thinner glaze simply add more milk. A chocolate glaze would also be amazing.
All in all, I really liked this recipe for donuts. What interested me originally was the potato. Potato bread can be so light and chewy. As I'd hoped, the finished product was light and chewy. I recruited a few guinea pigs - you know who you are - last night, and they were very happy, too. Now to try the recipe with a sweet potato!
Sunday, October 4, 2009
Fatty Friday Issue #18: Time to Make the Donuts (part 1)
Source: kurtw.tumblr.com
Donuts gained significant popularity in New York a few years ago. People were out to find the best donut spot. Blogs were started; friends told tales of eating warm, melty, fresh donuts from little holes in the wall around the five boroughs. It was an exciting time! I remember waiting outside of Peter Pan donuts shop the summer before last and convincing the manager, along with some friends, to give us a lemon-filled donut. It was heavenly...
Recently, I have been intrigued by donuts once more. In fact, I tried my hand at donuts last week. But I baked them, opting out of the traditional fried version. The result, when shared with friends, was generally "Hmm, this is ok, but something is off with the dough." This is because donuts need to be fried - or so I keep hearing.
My task for this week's issue is to try my hand at traditional, fried donuts. My house will smell like a deep-fried palace, but it will probably be worth it. I'm trying this recipe, and can't wait for the results!
Until next time...
Friday, July 31, 2009
Fatty Friday Issue #17: The Breakfast Club
Hello folks! Sorry I missed you last week. I was up in Kenebunk, ME with the ol' ball and chain. While there I saw lighthouses, took long walks along rocky shores and ate delicious dishes like butternut squash soup flavored with Grand Marnier, morroccan chicken and one tasty blueberry coffee cake, all while faithfully sipping a strong g&t each night before dinner. One might say I had an a-maine-zing time! (cue sound of crickets chirping)
Anywho, we've been paying the sweets a lot of attention in recent issues, but now it's time to shift gears to my favorite meal time: brunch. As we all know, one of the perks of brunch is the opportunity to drink before 5 pm. We also love how brunch, many times, represents the wonderful marriage of sweet and savory tastes, featuring the faithful egg in a crucial role, see the monte cristo and hungry bear sandwiches.
One of my favorite savory treats - traditionally relegated to lunch time - is the club sandwich. You know the club: turkey, bacon, swiss, lettuce, tomato, many times on toasted white...it's the sandwich for those who want it all. Well, I took that idea and punched it up a bit! I present to you the modified Breakfast Club. No, not the movie, but rather, a beast of a breakfast sandwich, featuring that very faithful egg, savory pepper turkey, salty, greasy bacon, melty muenster, spicy arugula, and sweet tomato, all on crusty tuscan pane with just a touch of mayo and mustard. There are several apparent differences between my version and the original--here's some history on that, if you're interested--but the main distinction is the lack of that middle slice of bread. I never understood its necessity. Do you think it's needed?
While I wait to hear back from the hordes, how's about we go to the recipe?
To make one sandwich:
1. fry one egg (or two, depending) any style
2. fry up two to three slices of bacon
3. sautee a round or two of red onions
4. toast the bread and smear one slice with mayo and the other with mustard
5. top one slice with the hot egg, a slice of cheese and bacon
6. top another slice with turkey, arugula and red onions
7. fold slices together
8. enjoy!
I added a touch of Sriracha to my sandwich and, my word, was it tasty! Try this puppy out with a bloody mary or three. If you don't like it I'll come to your house and make one for you!*
*Author has the right to rescind statement depending on her mood.
Anywho, we've been paying the sweets a lot of attention in recent issues, but now it's time to shift gears to my favorite meal time: brunch. As we all know, one of the perks of brunch is the opportunity to drink before 5 pm. We also love how brunch, many times, represents the wonderful marriage of sweet and savory tastes, featuring the faithful egg in a crucial role, see the monte cristo and hungry bear sandwiches.
One of my favorite savory treats - traditionally relegated to lunch time - is the club sandwich. You know the club: turkey, bacon, swiss, lettuce, tomato, many times on toasted white...it's the sandwich for those who want it all. Well, I took that idea and punched it up a bit! I present to you the modified Breakfast Club. No, not the movie, but rather, a beast of a breakfast sandwich, featuring that very faithful egg, savory pepper turkey, salty, greasy bacon, melty muenster, spicy arugula, and sweet tomato, all on crusty tuscan pane with just a touch of mayo and mustard. There are several apparent differences between my version and the original--here's some history on that, if you're interested--but the main distinction is the lack of that middle slice of bread. I never understood its necessity. Do you think it's needed?
While I wait to hear back from the hordes, how's about we go to the recipe?
To make one sandwich:
1. fry one egg (or two, depending) any style
2. fry up two to three slices of bacon
3. sautee a round or two of red onions
4. toast the bread and smear one slice with mayo and the other with mustard
5. top one slice with the hot egg, a slice of cheese and bacon
6. top another slice with turkey, arugula and red onions
7. fold slices together
8. enjoy!
I added a touch of Sriracha to my sandwich and, my word, was it tasty! Try this puppy out with a bloody mary or three. If you don't like it I'll come to your house and make one for you!*
*Author has the right to rescind statement depending on her mood.
Tuesday, July 21, 2009
Fatty Friday Issue #16: When Life Hands You Lemons...
...make lemon squares!
Yum yum yum, I love this recipe. It's my mom's and it never disappoints! I think the best way to describe this delectable dessert would be a visualization. So close your eyes and have someone read this to you. Or, if you are alone than maybe memorize this or something. I'll leave that detail to you. Here goes:
You are in a sunny meadow filled with tall, soft, swaying grass. You feel warm and happy and, for some reason, you smell confectioner's sugar. Suddenly, a fuzzy little gray rabbit pops up out of the grass and hops over to you. You bend down to pet it and the bunny nuzzles your hand. (Melt!) Then, as if it couldn't get any better, a gorgeous man (Or woman, depending on your gender and/or preference. Personally, I like to think of my boyfriend. I guess you can, too, since it's your fantasy and I won't know about it.) appears before you, with some sort of fancy car and says s/he wants to take you away to live in his/her villa in the south of France where it'll be less hectic. You hop in the car, knowing you will totally make out, with the fuzzy bunny still nuzzling you as you hold it in your arms. The End.
I mean, you can tailor this, but you get the gist. These lemon squares taste like perfection.
How's about we hit the recipe?
Lemon Squares
Dough:
1 c. all-purpose flour
1/2 c. butter, softened
1/4 c. powdered sugar
Heat oven to 350 degrees. Mix flour, butter and powdered sugar thoroughly. Press evenly into an ungreased square pan (ex. 8x8x2), building up 1/2" edges. Place in the oven for about 15 minutes.
Filling:
2 eggs
1 c. granulated sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tsps. grated lemon peel
2 tbsps. lemon juice
extra powdered sugar
Beat all ingredients except powdered sugar until light and fluffy, about three minutes. Pour over hot crust. Bake for about 25 minutes and then check that no indentations remain when touched in the center. Then place back in the oven for another 25 minutes, until golden brown. Allow the pan to cool and sprinkle with powdered sugar. Cut into squares and enjoy!
No photo this week, unforch. The squares were brought to a weekend getaway with some friends and well, I forgot to take pictures because I was having too much fun. Here's a fancy photo of lemon squares to tide you over until you make your own. :)
Yum yum yum, I love this recipe. It's my mom's and it never disappoints! I think the best way to describe this delectable dessert would be a visualization. So close your eyes and have someone read this to you. Or, if you are alone than maybe memorize this or something. I'll leave that detail to you. Here goes:
You are in a sunny meadow filled with tall, soft, swaying grass. You feel warm and happy and, for some reason, you smell confectioner's sugar. Suddenly, a fuzzy little gray rabbit pops up out of the grass and hops over to you. You bend down to pet it and the bunny nuzzles your hand. (Melt!) Then, as if it couldn't get any better, a gorgeous man (Or woman, depending on your gender and/or preference. Personally, I like to think of my boyfriend. I guess you can, too, since it's your fantasy and I won't know about it.) appears before you, with some sort of fancy car and says s/he wants to take you away to live in his/her villa in the south of France where it'll be less hectic. You hop in the car, knowing you will totally make out, with the fuzzy bunny still nuzzling you as you hold it in your arms. The End.
I mean, you can tailor this, but you get the gist. These lemon squares taste like perfection.
How's about we hit the recipe?
Lemon Squares
Dough:
1 c. all-purpose flour
1/2 c. butter, softened
1/4 c. powdered sugar
Heat oven to 350 degrees. Mix flour, butter and powdered sugar thoroughly. Press evenly into an ungreased square pan (ex. 8x8x2), building up 1/2" edges. Place in the oven for about 15 minutes.
Filling:
2 eggs
1 c. granulated sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tsps. grated lemon peel
2 tbsps. lemon juice
extra powdered sugar
Beat all ingredients except powdered sugar until light and fluffy, about three minutes. Pour over hot crust. Bake for about 25 minutes and then check that no indentations remain when touched in the center. Then place back in the oven for another 25 minutes, until golden brown. Allow the pan to cool and sprinkle with powdered sugar. Cut into squares and enjoy!
No photo this week, unforch. The squares were brought to a weekend getaway with some friends and well, I forgot to take pictures because I was having too much fun. Here's a fancy photo of lemon squares to tide you over until you make your own. :)
Friday, July 10, 2009
Fatty Friday Issue # 15: Cawfee Tawk!
Most of you know that I'm from Queens and in Queens we like to talk. We especially like to talk over food - I mean, who doesn't? As my father would say, "Am I right or am I right?" Of course I am!
Summer makes me think about visiting with my grandparents, the people who taught me how to talk. Whether at their beach house on Long Island or at their year-round house in Astoria, I loved to visit my grandparents when I was a little girl. One thing that I especially loved were the Entenmann's coffee cakes that my grandpa always had handy (my personal favorite is still the raspberry danish twist). I learned so much over those cakes: how to play Uno, checkers and chess; how to conjugate Italian verbs and (cheese alert!) I learned that I was grateful for my grandpa (and my grandma, too).
So, in honor of precious time spent with grandparents, this week's issue features coffee cake. The recipe I used calls for blackberries, but I added some nectarines, too. I also halved the clove and nutmeg, left out the all spice entirely and replaced the buttermilk with sour cream. The result? A cake that is incredibly moist and not too sweet. Perfect for a summertime snack that grandpa would have loved! (In fact, the author of the recipe credits it to her grandmother).
Ingredients:
- 1 cup fresh blackberries
- 1 cup diced nectarine
- 2 cups all-purpose flour, divided
- 1/2 cup butter or margarine, softened
- 1 cup sugar (I used a mixture of regular and brown)
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 3/4 cup sour cream
Thursday, July 2, 2009
Fatty Friday Issue #14: The Independence Version
Hey folks! Sorry I missed you last week. Things have been a little crazay in this lady's kitchen recently. But I'm back this week to share with you some independence day goodness.
I don't know about you, but nothing says "independence" quite like cheesecake. Am I right? And wasn't it Patrick Henry who said, "Give me cheese or give me death!" Or was that Henry Patrick? Or Patricia Henrichson... Anywho, someone dramatic probably said that at one point, and boy, were they right!
So today I bring you a recipe for mini cherry cheesecakes adapted from Amy Sedaris' cookbook "I Like You". This recipe is so cheesy and creamy and sweet...it just melts in your mouth. And it's pretty easy to make, too.
Check it!
Crust:
3/4 c graham cracker crumbles (just put them in a ziploc and whack with a rolling pin)
1 tbsp sugar
1/4 stick of butter, melted
Mix all ingredients together and press into a muffin tin. Its less messy if you use those little paper muffin cups.
Filling:
3 pckgs cream cheese
4 eggs
1 cup sugar
1 tbsp vanilla
Mix eggs until frothy and slowly add the sugar. Once that's all whipped up, add the cream cheese and vanilla and spoon into the cups. Bake for about 35 minutes in a 375 degree oven.
Topping
1 cup sour cream
1 tbsp sugar
1 tbsp vanilla
Mix together and spoon over cakes. Bake for another five minutes.
Remove, let cool and top with cherry jam or pie filling. Eat, enjoy and have a happy Fourth of July!
I don't know about you, but nothing says "independence" quite like cheesecake. Am I right? And wasn't it Patrick Henry who said, "Give me cheese or give me death!" Or was that Henry Patrick? Or Patricia Henrichson... Anywho, someone dramatic probably said that at one point, and boy, were they right!
So today I bring you a recipe for mini cherry cheesecakes adapted from Amy Sedaris' cookbook "I Like You". This recipe is so cheesy and creamy and sweet...it just melts in your mouth. And it's pretty easy to make, too.
Check it!
Crust:
3/4 c graham cracker crumbles (just put them in a ziploc and whack with a rolling pin)
1 tbsp sugar
1/4 stick of butter, melted
Mix all ingredients together and press into a muffin tin. Its less messy if you use those little paper muffin cups.
Filling:
3 pckgs cream cheese
4 eggs
1 cup sugar
1 tbsp vanilla
Mix eggs until frothy and slowly add the sugar. Once that's all whipped up, add the cream cheese and vanilla and spoon into the cups. Bake for about 35 minutes in a 375 degree oven.
Topping
1 cup sour cream
1 tbsp sugar
1 tbsp vanilla
Mix together and spoon over cakes. Bake for another five minutes.
Remove, let cool and top with cherry jam or pie filling. Eat, enjoy and have a happy Fourth of July!
Friday, June 19, 2009
Fatty Friday Issue #13: What to do with fresh apricots and pumpkin seeds?
This is a question I don't normally ask myself. But in the fruit market the other day I caught myself with a bag of plump apricots in one hand and a carton of raw pumpkin seeds in the other. I knew I wanted both items, but what to do with them? Each could be enjoyed alone, but together they could do great things, I was certain of this.
So I thought about what to do as the cashier with the hairy mole pronounced my total. Then, like a bolt of lightning, it came to me: scones! Scones made with juicy chunks of fresh apricot, blended with toasted pumpkin seeds...maybe some wheat germ (for crunch) and a base including whole wheat flour and lots of cinnamon? Yeah, that would do it.
After my brain snapped back to life I paid for my things, ran home and found this recipe. I adjusted it by instead using one whole stick of butter, about one tbsp of cinnamon, washing the tops of the scones with milk and sprinkling them with some sugar before placing them in the oven.
They took very little time to make and were really yummy. The only other adjustment I think I will make next time will be to add a little half and half to moisten the dough a touch more. Why not try it at home?
So I thought about what to do as the cashier with the hairy mole pronounced my total. Then, like a bolt of lightning, it came to me: scones! Scones made with juicy chunks of fresh apricot, blended with toasted pumpkin seeds...maybe some wheat germ (for crunch) and a base including whole wheat flour and lots of cinnamon? Yeah, that would do it.
After my brain snapped back to life I paid for my things, ran home and found this recipe. I adjusted it by instead using one whole stick of butter, about one tbsp of cinnamon, washing the tops of the scones with milk and sprinkling them with some sugar before placing them in the oven.
They took very little time to make and were really yummy. The only other adjustment I think I will make next time will be to add a little half and half to moisten the dough a touch more. Why not try it at home?
Wednesday, June 17, 2009
Fatty Friday Update: Best. Damn. Pasta. Ever.
Oh dear reader! I missed you while I was away. The tap of the keys. The dry sound of the four or so eyeballs of my readers brushing against their lids as they peruse my musings. The smell of...my desk. Yessirree, it's good to be back.
And I've come back to a yummy time of year. It's the time of year when fruit is ripening, and everybody is in a good mood. Well, we would be in a good mood if New York city would finish up its lengthy spring and jump into summer already. Thanks again, Mother Nature! Another bird flipped at our fair city!
But, it's OK. Despite the weather, we can still eat like it's summer. For instance, today I made the best pasta of my life. Seriously. That's a grand statement, but I'm comfortable with my claim.
What made this pasta so special, I think, was the amount of fresh, good-quality stuff in it: salty cheese and cured meat from Dave and Tony's, bright, glistening greens and other veggies from the bustling markets on 30th Ave, plus old, reliable dried pasta.
So stop wallowing about the rain and go fix yourself some yummy comfort grub. Try this one on for size:
four or five stalks broccoli rabe, washed and diced
half a small Italian eggplant, cubed
half a jersey tomato, washed and diced
1/4 of a dried sopressata, cubed
one medium chunk of fresh mozzarella, cubed
a handful of fresh pasta
olive oil
three or four cloves of garlic, casually chopped
Begin by sauteeing the garlic in the olive oil. Add the eggplant and salt heavily so that it sweats. Add the tomato, broccoli rabe and soppressata and cook on low heat until caramelized.
Meanwhile, boil the water. Add salt to speed it up and for flavor. Once the boil is rolling, add the pasta and some oilve oil. Leave to cook on low for about 8 minutes or so. Drain, but leave a little bit of water. Add the veggies, soppressata and mozzarella and toss. Enjoy! You're stomach will love you forever!
And I've come back to a yummy time of year. It's the time of year when fruit is ripening, and everybody is in a good mood. Well, we would be in a good mood if New York city would finish up its lengthy spring and jump into summer already. Thanks again, Mother Nature! Another bird flipped at our fair city!
But, it's OK. Despite the weather, we can still eat like it's summer. For instance, today I made the best pasta of my life. Seriously. That's a grand statement, but I'm comfortable with my claim.
What made this pasta so special, I think, was the amount of fresh, good-quality stuff in it: salty cheese and cured meat from Dave and Tony's, bright, glistening greens and other veggies from the bustling markets on 30th Ave, plus old, reliable dried pasta.
So stop wallowing about the rain and go fix yourself some yummy comfort grub. Try this one on for size:
four or five stalks broccoli rabe, washed and diced
half a small Italian eggplant, cubed
half a jersey tomato, washed and diced
1/4 of a dried sopressata, cubed
one medium chunk of fresh mozzarella, cubed
a handful of fresh pasta
olive oil
three or four cloves of garlic, casually chopped
Begin by sauteeing the garlic in the olive oil. Add the eggplant and salt heavily so that it sweats. Add the tomato, broccoli rabe and soppressata and cook on low heat until caramelized.
Meanwhile, boil the water. Add salt to speed it up and for flavor. Once the boil is rolling, add the pasta and some oilve oil. Leave to cook on low for about 8 minutes or so. Drain, but leave a little bit of water. Add the veggies, soppressata and mozzarella and toss. Enjoy! You're stomach will love you forever!
Fatty Friday Update: Dengue Fever Free Since 1980
Hi folks! Feeling lonely and ignored? Well, I missed you, too! But I didn't get arrested or anything! No. I was out of the country gallavanting for a bit, as my mom would say!
Traveling is so fun, right?! You get to see a new place, meet new people and try all different types of food. I'm always curious about the food in different countries and even other US cities.
During my FF hiatus, I jetted off to Costa Rica with my friend, J. We've known each other for over 12 years and had the best time surfing, kayaking and eating cheap, yummy food!
One night in particular stood out for me. We visited this restaurant, El Lagarto, in Playa Samara, on the Pacific coast of the Nicoya Peninsula, for asado, or grilled meats/fish. You remember asado - I've mentioned it before.
Anyhoo, the night we visited El Lagarto, I tried whole squid stuffed with shrimp and J had pork loin. Behold!
Isn't it just pretty? Asado is an Argentinian method, but the Costa Ricans--whose fare tends towards the well-balanced meat, rice, beans, and salad route (aka casados, sold at sodas)--have learned how to dish it up, and how!
So take a trip, won't you, folks? Learn to surf, see some howler monkeys, enjoy a $2 Imperial, and eat some yummy food. You won't regret it!
Traveling is so fun, right?! You get to see a new place, meet new people and try all different types of food. I'm always curious about the food in different countries and even other US cities.
During my FF hiatus, I jetted off to Costa Rica with my friend, J. We've known each other for over 12 years and had the best time surfing, kayaking and eating cheap, yummy food!
One night in particular stood out for me. We visited this restaurant, El Lagarto, in Playa Samara, on the Pacific coast of the Nicoya Peninsula, for asado, or grilled meats/fish. You remember asado - I've mentioned it before.
Anyhoo, the night we visited El Lagarto, I tried whole squid stuffed with shrimp and J had pork loin. Behold!
Isn't it just pretty? Asado is an Argentinian method, but the Costa Ricans--whose fare tends towards the well-balanced meat, rice, beans, and salad route (aka casados, sold at sodas)--have learned how to dish it up, and how!
So take a trip, won't you, folks? Learn to surf, see some howler monkeys, enjoy a $2 Imperial, and eat some yummy food. You won't regret it!
Friday, May 22, 2009
Fatty Friday Issue #12: BBQ with a Twist
Hey hey! It's a three-day weekend, folks and I am ready to have some fun. In my world that involves food - at least at some point. I mean, isn't there something great about combining the things that bring us pleasure? Like my penchant for sweet and salty, for instance.
So this week's issue of Fatty Friday is devoted to BBQ with a twist. The three day weekend during the summer generally brings with it a BBQ, and this one is no exception. We'll be grilling at a gorgeous townhouse in Cobble Hill where I hope to feature a grilled meat (think turkey or lamb) with some pineapple-rhubarb chutney. I'm also in the mood for something featuring avocado. Who knows where the weekend will lead, culinarily speaking?
More to come...
Monday, May 18, 2009
Fatty Friday Issue #11: Continued...
Well, New York weather is doing its typical spring cock-tease. (Sorry for the language, but have you been outside?) Hot and sunny! Cold and rainy! Warm and sunny! Cold and gross! I feel like I'm being shaken from side to side by Mother Nature and she's getting a real kick out of it! Well, mama, how about giving it a rest and relenting to warmer temps, hmm?
Regardless of that fickle lady's plans, I'm ready for summer and my taste buds are, too! That's why last Friday I prepared and shared a t-rific (if I do say so myself) strawberry rhubarb pie with some buddies (you know who you are). I used a slightly different dough recipe than in the past and referred to the filling recipe here. My only adjustment to the filling was to add the juice of half a lemon for some extra bite. It was tangy and tasty!
For the dough, I again went to the Ortega's (1080 Recipes. Ortega, Simone and Ines. Phaidon. NY. 2007).
1/34 cups flour
1 stick butter (my adjustment, since they call for only 6 1/2 tbsps)
1 egg yolk
1 tbsp sunflower oil
salt
Mix flour and butter until it gets grainy. Then add everything else. Knead, cover and chill at least 2 hours before using. (I only chilled it 20 minutes and it still came out very tasty.)
There was some extra dough left, too. So I made some nutella-peanut butter bites.
These weren't bad either. Here's what you do if you want to make them yourself:
Line the cups of a mini muffin tin with the remaining tart dough. Make the filling:
about three tbps peanut butter
two or three tbsp nutella
1/4 bar of cream cheese
2-3 tbsp of primo sale (like ricotta) or you can just use an entire bar of cream cheese
one egg
2-3 tbsp sugar
Mix that all together and pour into mini muffin tin. Cook for about 20 minutes in a 375 degree oven.
As always, folks, enjoy!
Regardless of that fickle lady's plans, I'm ready for summer and my taste buds are, too! That's why last Friday I prepared and shared a t-rific (if I do say so myself) strawberry rhubarb pie with some buddies (you know who you are). I used a slightly different dough recipe than in the past and referred to the filling recipe here. My only adjustment to the filling was to add the juice of half a lemon for some extra bite. It was tangy and tasty!
For the dough, I again went to the Ortega's (1080 Recipes. Ortega, Simone and Ines. Phaidon. NY. 2007).
1/34 cups flour
1 stick butter (my adjustment, since they call for only 6 1/2 tbsps)
1 egg yolk
1 tbsp sunflower oil
salt
Mix flour and butter until it gets grainy. Then add everything else. Knead, cover and chill at least 2 hours before using. (I only chilled it 20 minutes and it still came out very tasty.)
There was some extra dough left, too. So I made some nutella-peanut butter bites.
These weren't bad either. Here's what you do if you want to make them yourself:
Line the cups of a mini muffin tin with the remaining tart dough. Make the filling:
about three tbps peanut butter
two or three tbsp nutella
1/4 bar of cream cheese
2-3 tbsp of primo sale (like ricotta) or you can just use an entire bar of cream cheese
one egg
2-3 tbsp sugar
Mix that all together and pour into mini muffin tin. Cook for about 20 minutes in a 375 degree oven.
As always, folks, enjoy!
Thursday, May 14, 2009
Fatty Friday Issue #11: Awkward Summer Sweets Moment
Hi, Strawberry Rhubarb Pie! Remember me? Oh, no?! Well, I guess that's because we met when I was a chubby girl in high school, with pigtails or something, and you didn't even notice me. But not anymore! Now I'm grown and sexy, and you don't even know the half of it! Well, I remember you... Sure hope you haven't changed too much... I remember the first time I took a bite of your sweet, tangy, buttery, crusty amazingness. It was like a berry/citrus rainbow had soared across my sky!
Anyway, you remember me now, I'm sure. And today, I'm going to share you with my readers. All your tangy, sweet, wonderful, summery joy! I'm so glad we ran into each other like this!
I think, for this week's issue of Fatty Friday, I'll try to get to know you all over again with a new recipe. More to come...
And yum! btdubs...
P.S. Please check out this lady's blog! It's my new fave!
Sunday, May 10, 2009
Fatty Friday Issue #10: The Summer Trifecta
That's right, folks. I'm talkin' 'bout bbq, buds and booze! New York is totes the place to be in the summer: endless adolescence thanks to all the free outdoor concerts scattered throughout the city, terrific restaurants that seem to pop up overnight and compete for the undying love of ones taste buds and aesthetic sense with crave-worthy fare like slow-cooked barbecued meats and al fresco seating, and a population that just seems to become the definition of "happy" (from Webster's) during those three gorgeous months (June, July AND August).
And with that, this week's issue of Fatty Friday is dedicated to those three B's of summer: barbecues, booze and buddies. Yes, we unveiled the grill this past wekend. It was pretty no-frills, but here are a few of the culinary highlights:
Simplest home-made salsa EVER served with Tostitos hint o' lime chips (love...)
To make this tasty recipe, simply chop in a food processor one yellow pepper, two or three medium sized tomatoes, one small jalapeno, and one small onion. Then add the juice of one small lemon and salt and pepper to taste. (It takes three minutes...maybe.)
Mojitos--my sweetie found the recipe here and when we ran out of limes we adapted the recipe with lemons and frozen blueberries.
Various grilled items, including, of course, burgers--delish, but nothing fancy. Just added some paprika, parsley, oregano, salt, and pepper.
It was yummy, it was fun, it was easy, and it will be happening over and over again this summer! Get ready for more BBQ posts to come...
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