Spiced Cranberry and Grand Marnier Torte

Merry Christmas! Today is the 2 year anniversary of my blog! AND the anniversary of me attempting to make this torte again. I saw this torte on the Bon Appetit website and FELL IN LOVE... unfortunately, my love was unrequited last year as the torte melted hours before we served it and forced my family to lie to me on Christmas Day (they're so nice, but I know that it sucked...see sucky recipe blog post here)

HOWEVER! I will not allow this torte to defeat me! I decided to change the frozen filling to a pastry cream this year, and followed the directions a little more carefully. I made a few changes, and so decided to put it up on my blog!

Ingredients:

Crust:

1 9 oz. package of Nabisco Famous Chocolate Wafers
1/2 c. semi-sweet chocolate chips
3 tbsp. sugar
7 tbsp. melted butter

Pastry Cream (I doubled this recipe):

2 1/2 c. whole milk
Zest of 1 orange
6 egg yolks
1/2 c. sugar
2 tbsp. all-purpose flour
5 tbsp + 1 tsp. cornstarch
1 tsp. vanilla extract
4 tsp. Grand Marnier (**ps-I discovered that an airplane sized bottle of Grand Marnier is about 6-7 tsp.)

Topping:

1/2 c. port
1 tbsp. cornstarch
1 c. sugar
1/4 c. honey
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. cinnamon
5 c. fresh/frozen and thawed cranberries
White Chocolate Curls (**I used a bar of Ghirardelli White Chocolate at ROOM TEMP...cold makes it extremely difficult to curl)

Directions:

To Do The Night Before


Topping:

1) Whisk port and cornstarch in a skillet (no heat) to blend.
2) Add sugar, honey, and spices then bring to a boil.
3) Add half of cranberries, cooking until the mixture comes to a boil.
4) Immediately remove from heat and add remaining cranberries.
5) Allow to come to room temperature, then chill over night.

To Do the Morning of (at least 2 hours before assembly):


Pastry Cream:

1) Warm milk and zest over medium-low heat until steaming.
2) Meanwhile, whisk yolks, sugar, flour, and cornstarch until smooth.
3) Once milk steams, add half of milk-zest mixture to the egg yolk mixture, whisking constantly.
4) Transfer egg yolk mixture back into the rest of the milk mixture, whisking constantly.
5) Increase heat to medium-high, and whisk cream until thick (coating the back of a spoon).
6) Remove from heat and whisk vigorously to prevent clumping.
7) Stir in vanilla and Grand Mariner.
8) Allow to come to room temperature, then chill until firm before assembly.

To Do Before Assembly (at least 1 hour):


Crust:

1) Blend wafers, chocolate chips, and sugar until fine.
2) Add melted butter and blend until wet crumbs form.
3) Transfer all but 1/2 c. of crust mixture into a pan with high sides and a removable bottom, pressing firmly to form crust.
4) Chill or freeze until firm.

Assembly:


1) Remove crust from pan.
2) Fill crust with pastry cream.
3) Top with reserved crust mixture.
4) Top with cranberry topping.
5) Top with white chocolate curls.

Merry Christmas!

Christmas Hot Chocolate

**Warning: this hot chocolate is NOT super sweet. Personally, I can't handle super sugary hot chocolate. This recipe was an attempt at recreating my mom's hot chocolate. It failed, but it was still pretty damn good! Makes 2 servings

Ingredients:

16 oz. milk (we used almond milk)
10 tsp. Twining's drinking chocolate
1/8 tsp. cardammon
1/8 tsp. cloves
1/8 tsp. nutmeg
1/4 tsp. cinnamon
1 shot Rumpleminze (or other peppermint schnapps)
1/2 pint heavy whipping cream
1 tsp. Stevia (**I like Stevia better than sugar for the whipped cream since it dissolves so nicely)

Directions:

1) Heat milk on low until steaming (about 5 minutes)
2) Whisk in chocolate, then spices.
3) Turn heat off, and add Rumpleminze
4) In a jar (pint size or larger), combine cream and Stevia. Secure lid and shake vigorously until the cream stiffens like whipped cream. 
5) Divide hot chocolate into mugs and top with a dollop of whipped cream.
6) Sprinkle with cinnamon, chocolate or peppermint shavings, or just leave as is!
7) Pass out from happiness!

Happy 100th Post to Me!

This is my 100th post! I cannot believe it! And it's so appropriately timed, since I started this blog almost precisely 2 years ago AND this recipe is worth, at least, 100 bucks!

Homemade Pasta with Roasted Garlic, Onion, and Mushroom Marsala Sauce


1. Mom and I made the following homemade pasta recipe. I would suggest 4x the olive oil, a 1-3 ratio of whole wheat to white flour, and about 3-4 tbsp. of water.

2. Roast 1 quartered onion and 1 bulb of garlic until soft and golden brown.

3. Saute onion and garlic in 1 c. white wine, 1 c. chicken stock, and 1/2 c. marsala.

4. Add chopped mushrooms and reduce until desired consistency.

5. Remove lid and blend with an immersion blender (NOTE: This was my first time using an immersion blender AND I NEEEEEEEEED ONE! I felt like an Iron Chef).

6. Serve on top of your yummy, homemade noodles (we did fettucini) with shaved pecorino-romano, sea salt, and freshly cracked black pepper!

7. Get seconds.

8. And thirds.

9. Refill wine glass...and maybe get just one more serving. Seriously, this was SO good!

Mommy Katie: Home For The Holidays: Butterball Turkey Fryer by ...

Mommy Katie: Home For The Holidays: Butterball Turkey Fryer by ...: "When I think of Butterball, I think of Holiday dinners! When I think of Masterbuilt, I think of quality smokers, fryers, and grills. So wh..."

Salad Dressing

For anyone who doesn't know, I am obsessed with salad dressing.

Ok...well, I'm obsessed with salad dressing themed parties. Well, the idea of salad dressing themed parties. It all came to me when one of my favorite Emily's in the entire world told me that her sister was either going to a salad dressing party or thought it would be a fun idea. And then I completely thought it was an AWESOME idea, and thus tried to get my undergrad's theatre organization to pick it as the theme for our semester dance for the entirety of my undergrad career.

It never happened. I'm still bitter.

So, anyways, this post is dedicated to salad dressing! First, please reference these awesome recipes from Alton Brown for Honey Mustard and Ree Drummond for Ranch. Both very good!

First up is my aunt's go-to salad dressing. We have this almost every night, and it' wonderful, and has even made a salad believer out of John!

Wait, I should stop and say that for all of these recipes, I am completely guessing/putting my own input here. But there are so many people whom I love who have AWESOME salad dressing recipes, and I've tried to emulate them all. None of these are as good as from the primary source...but I still try.

Aunt Rose's Salad Dressing:

1/4 c. white balsamic vinegar

1/4 c. olive oil

1 cube frozen garlic

1 cube frozen basil

Sea Salt

Fresh Cracked Pepper

Alison's Salad Dressing:

1/4 c. red wine vinegar

1/2 c. olive oil

Salt

Pepper

Mom's Salad Dressing: (I'm going to mess this one up)

1/4 c. lemon juice

1/4 c. olive oil

1 minced garlic clove

1 tbsp. minced onion

1 tsp. italian seasonings

Salt

Fresh Cracked Pepper

**It is also important to note that my mother can take ANYTHING that's in the fridge and make an awesome salad dressing out of it? I'm serious. Italian, Asian, Greek, any type of vinaigrette....she is a salad dressing genius! Maybe that's where I got the obsession?

Shannon's Salad Dressing: (Note: this recently became one of my faves, although I had to change it a little bit, plus DUH I'm not a recipe stealer ((unless you're The Pioneer Woman or Alton Brown, in which case I'm totally a recipe stealer))

1/4 c. aged balsamic vinegar

1/2 c. olive oil

2 tsp. sugar

1 cube frozen garlic

1 tbsp. minced onion

1 cube frozen basil

Sea Salt

Fresh Cracked Pepper

**I put all this in a grainy mustard jar that had who knows how much mustard left in it and shook everything up. THIS DRESSING IS AWESOME!

I'm obsessed with salad, ya'll.

Best Chocolate Lava Cake Ever

It's been forever since I've posted a real-life recipe. And I'm still procrastinating. BUT, for now, PLEASE make this chocolate lava cake recipe! I've made it three times for John...and I've semi-regretted it each time, only because I'm convinced that each little cup has about a lifetime worth of calories. I don't care. I don't need to fit into my wedding dress or anything...

Here it is. Make it. Live it. Love it. Eat it. Then pass out.

http://www.famousfrenchdesserts.com/chocolate-lava-cake-recipe.html

Chipotle Chili

We are studying and cooking today! And by studying and cooking, I mean cooking and studying on breaks only. Such as right now, while our chili comes to room temp. We made this Bobby Flay recipe:

http://www.foodnetwork.com/recipes/bobby-flay/beef-and-black-bean-chili-with-toasted-cumin-crema-and-avocado-relish-recipe/index.html

We haven't made the crema or relish yet...that'll happen later when it's dinner time. I feel terrible...I've only been using other people's recipes lately. But seeing as I don't have a kitchen of my own right now, it really is more efficient to use someone else's recipe. (Don't ask me how that logic works, it just does).

Anyways, that chili is already smelling DELICIOUS, and I so cannot wait to have a bowl of it this evening with some salsa cornbread and a nice, cold beer while we catch up on Outsourced from this Thursday.

PS-Has anyone watched Outsourced? It premiered last Thursday, after The Office, and I LOVE IT! I'm kind of shocked at how many racial jokes they got away with (like telling the Indians that their turbans and sari's sure are some funny hats)...but they made up for it (I think?) by making fun of American consumerism (I mean...who needs a singing bass?)

((SIDE NOTE: John would never let us register for one, but a certain 1/2 of this relationship might think it was really funny if we got one as a wedding present! Not to name names or anything...it would go in our bathroom, FO SHO, though!)).

SO, while that chili is cooling down, I'm working on my profile for my Seminar class. I so cannot wait for dinner tonight!

Happy eating!

Poached Plums, Pastry Cream, and Shortcake

We made the poached plums, pastry cream, and shortcake from these recipes. I die. It's such a fall-y combination. Again, I die.

http://www.foodandwine.com/recipes/poached-plum-tart

http://www.foodnetwork.com/recipes/good-eats/shortcake-recipe/index.html

Also...I'm considering turning this into a joint cooking adventure blog with John, and calling it "Cooking for Two". But that's also disgusting...so maybe not.

Chicken Noodle Soup

Remember that time that I found out I was allergic to chicken, and then my new two blog posts were chicken recipes.

That's because I'm protesting.

John is sick! Poor guy has had a cold for the entire week! SO, on Tuesday we made my (slash my mom's) famous chicken noodle soup for him! Enjoy!

Ingredients:

1 rotisserie chicken (herb crusted, pref.)
2 32 oz. cartons of chicken stock (GOOD chicken stock, PLEASE)
1/4 white onion, chopped (or, if you're John, annihilated)
3 carrots, peeled and chopped into 1/4" rounds
3 stalks of celery, chopped into 1/4" semi-circles
2 tbsp. butter
1 bay leaf
1 tbsp each of the following: dill, tarragon, thyme, parsley (or you could just toss in a classic Bouquet Garni, plus some dill...dill is essential)
Salt and pepper to taste (I like to just lightly season the meat, and then pepper the heck of of the soup itself)
1 package of egg noodles (you'll end up using about 3/4 of a package)

Directions:

1) Tear that chicken apart! Separate skin and bones from the meat. Place skin and bones in a large stock pot with chicken stock and herbs. Simmer for 15 minutes. Strain the broth from the skin and bones. Return broth to stock pot and bring to a boil to cook egg noodles.

2) Meanwhile, chop chicken meat into bite-sized chunks.

3) ALSO meanwhile (btw, having 3 arms is required for this recipe...or a nice fiance who's willing to help out even though he's sick!), melt butter in a pan and saute the veggies until soft (keep the heat looooow).

4) Once egg noodles have cooked, veggies have been sauteed, and meat has been chopped, combine all ingredients into the stock pot and lightly simmer for 15 minutes.

5) Salt and pepper as desired, and serve!

Baked Panko Chicken Tenders

John and I made this awesome recipe last night from Love and Olive Oil (who I am now following on my cool, fancy Google Reader, because I'm all 20-something and hip!) It was wonderfully light and surprisingly flavorful! I had always been under the impression that unless chicken was marinated, it would taste like paper. Not so! We used rice flour instead of regular flour, regular instead of smoked paprika, and crushed red chili flakes instead of cayenne (still trying to learn my way around my aunt's kitchen!). John also made some fries, and a spicy habanero mustard sauce to go with it! Yum! (but, please note that I did not say Yum-O!...because I'm in protest of that phrase).

I wish I had taken a picture. Actually, I wish I had taken a picture every step of the way and made funny comments on it, like my favorite blogger Ree Drummond does on The Pioneer Woman Cooks. Seriously, if you're not following her, you should be. She's super funny, super talented, and is into so much more than just cooking! AKA- I'm jealous of her photography skills!

But hey! I actually cooked, which hasn't happened in a long time! Hopefully this be a more regular occurrence?

Allergies! Ah!

I'd like to start off this post by saying that my favorite food in the whole world is fried chicken. I'm obsessed with chocolate lava cake. I want to open my own bakery someday. Sushi is my friend. I love dogs. Apples are delicious. I could eat cheese all day, every day. Etc, etc, etc.

Also...I just found out that I'm allergic to all of those things.

I had an allergist appointment today, just to confirm my self-diagnosed fish allergy (got it right...my arm BLEW UP when he tested, like, 5 different kinds of fish on it). I had also mentioned a few other concerning things, and he just decided to test a bunch of different foods on me.

OMG. I was SO not prepared for the results. Apparently, I am TOTALLY allergic to fish and dogs. Sad day...but it's also not going to stop me from having a dog or two later on. Sorry 'bout it. But what really surprised me was all of the things to which I'm mildly allergic. Milk, apples, yeast, onions, chicken, and chocolate.

Chicken?! CHICKEN?!? CHICKEN?!?!?

How is someone allergic to chicken?!?

I mean, all I want to know is this; HOW AM I NOT DEAD!? If I'm supposedly allergic to all of these things...whatevs. For now, I'm just going to monitor when I eat these things and see how my body reacts. If it seems like I need to cut something out, I will.

But mark my words, Dr. Simpson. If you EVER try to tell me that I can't eat fried chicken, you WILL have an irate, Southern woman in your office.

So you can run and tell THAT!....homeboy!

Lemon Raspberry Birthday Cake!

Thanks Mom!

Lemon Boiled Frosting

· 2 egg whites

· 2 tablespoons fresh lemon juice

· 1 cup sugar

· 1/4 teaspoon cream of tartar

· dash salt

· 1 teaspoon finely grated lemon zest

Prepare frosting. In top of double boiler combine

egg whites, lemon juice, sugar, cream of tartar,

and salt. Beat for 1 minute with electric mixer.

Cook over boiling water, beating constantly

until stiff peaks form. Fold in lemon zest.

Frost cooled cake.

Lemon Filling

3/4 c. sugar
2 tbsp. cornstarch
3/4 c. water

dash of salt
2 slightly beaten egg yolk
3 tbsp. lemon juice
1 tsp. grated lemon peel
1 tbsp. butter

In a saucepan, mix sugar, cornstarch, and dash of salt.

Add water, egg yolk, and lemon juice. Cook over

medium heat, stirring constantly, until thick.

Remove form heat; add lemon peel and butter.

Let cool before using. Makes 1 1/2 cups.

Lemon Chiffon Cake

• 2 1/4 cups sifted cake flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 5 egg yolks
• 3/4 cup water
• 1 teaspoon vanilla extract
• 2 teaspoons finely grated lemon peel
• 1 cup egg whites (about 8 to 10)
• 1/2 teaspoon cream of tartar

Into a mixing bowl, sift flour, sugar, baking powder, and salt. Make a well in center. To the well, add oil, egg yolks, water, vanilla, and lemon peel. Beat until smooth and creamy. Combine egg whites with cream of tartar; beat to very stiff peaks. Pour egg yolk batter in a thin stream over entire surface of beaten egg whites, carefully cutting and folding just to blend. Bake in an ungreased 10-inch tube pan at 325° for 55 minutes. Increase heat to 350° and cook 10 minutes longer. Invert pan; cool.

Assembling this awesome cake

First cut the cake into three layers or just bake it in three pans.

Spread seedless raspberry preserves on the first layer then spread on 1/3 of the lemon filling. Do the same for the next layer.

Top with the final layer. Now thinly frost the sides with the boiled frosting saving 1/3 of the frosting in a piping bag for the edging.

Spread the remaining filling on the top layer leaving a tiny bit of a plain edge around the top so the piped frosting will stick to the cake. It will just slide off of the filling so make sure not to skip this little tip.

Pipe the remaining frosting around the edge of the top and bottom of the cake.

Decorate with fresh raspberries.

If you want a thicker coat of frosting on the sides make the above recipe using 1 full cup of water and sugar, 3 yolks and a bit more lemon juice.

Bugsy's, Lauriol, and Panisa

I have no clue why, but I have been eating out SO much lately!

8/18: Bugsy's with Regan!

111 King St.

Alexandria, VA 22314

http://www.bugsyspizza.com/

Ordered: BBQ Chicken Pizza and salad bar

Notes: Thin Crust does not mean cracker crust. It pretty much just means that it's not a deep dish pizza. Which is totally fine, because this was the best pizza crust that I have ever had (outside of my mom's and Alison's, of course!) The actual pizza itself was good...maybe too many onions? The salad bar was pretty basic, but the homemade ranch was ballin', and went so well with the BBQ Chicken Pizza.

Next Time: So interested in the midnight munchies buffet, as well as the salad and pizza lunch buffet they have! Definitely worth going back for the casual atmosphere and delicious pizza!

8/20: Lauriol with Ali and Stephanie!

1835 18th St. NW

Washington, DC 20009

www.lauriolplaza.com

Ordered: Pitcher Swirl Margs and Chicken/Steak Fajitas

Notes: The margs were fun, cheap (about 6 margs/pitcher, about $4/marg), and good. The fajitas were WAY good (came with rice and beans), and came with everything you'd want (except for cheese and sour cream). They also came with garlic butter...which I never really figured out how to work into the whole fajita wrap? Perhaps I was supposed to just pour it over the fajita itself? The salsa was WAY good, and the chips were good, but maybe not the best for dipping?

Next Time: Dessert!

8/21: Panisa with John, Katie, and Emi!

5747 Burke Centre Pkwy

Burke, VA 22015

www.panisathai.com

Ordered: Tofu Pad Thai

Notes: The tofu itself was awesome! Lightly fried, it was a nice textural contrast to the rest of the dish. I would ask for fewer onions and a little bit more spicy next time, but overall it was great!

Next Time: Yum Woon Sen...I LOVE it, and I always end up getting pad thai, and rightfully so, because I like to know where I can get good pad thai. Pad thai was a go, and so NEXT time I need to try to yum woon sen! And maybe dessert? And maybe thai iced coffee? Goodness, I just can't get enough Thai food!

Update

I haven't updated this blog in FOREVER! Since graduation, maybe? Life has been insane, and I know that I never post these kinds of things, but I figured I would just give an update to the 24 of you who follow my "cooking" blog!

I'm engaged! Planning the wedding has been SO much fun so far! We have the church, the date, the reception site, the party, the photographer, the DJ, and now the dress! It's way super fun...almost as much fun as thinking about life AFTER the wedding! And, of course, with the engagement comes engagement parties, where the food has been awesome! BBQ, an AMAZING cake that my cousin made for us, grilling kebabs, lots of drinking, and LOTS of cheese. Not exactly helping with the whole wedding day diet thing!

I'm coming into the last 2 weeks of working at Adventure Theatre. Not too much foodie stuff going on there, although we do like to bake for each other!! And my boss made us some awesome, authentic Mexican food at her potluck.

I'll be starting my job as a receptionist at Bish and Haffey along with starting grad school on August 30th. Again, nothing too exciting in relation to food there...other than the fact that I'll be able to afford some!

Oh, and I went on a trans-atlantic cruise and had, literally, all of the best food of my life. Escargot is my new #1.

More recipes to come, I promise! Although, this may start to turn into more of an adventure in DC eating/wedding planning blog. We'll see!

Shrimp in a Pink Sauce

Ingredients:

5 jumbo shrimp, cleaned, peeled, de-veined

1 can. diced tomatoes

2 cloves crushed garlic

1/4 c. fresh basil, chopped

1 serving thin spaghetti (prepared)

1/4 c. whipping cream

1/4 c. feta cheese

Salt and Pepper

Crushed Red Pepper

Olive Oil

Butter

Directions:

Sauté garlic in olive oil and butter. Add can (including juices) of diced tomatoes, and simmer for appx. 8 minutes, until reduced. Add basil, salt, pepper, and crushed red pepper to taste. Add shrimp and cook until just pink. Remove from heat, and add cream, stirring until combined. Mix with spaghetti and feta cheese.

Strawberry Chocolate Chip Trifle

This recipe was the result of me trying to make 100 muffins for Cyclops Baby tonight, getting frustrated, only making 2 dozen, deciding that those were good enough to make a trifle with, and listening to my mommy.

10 (ish) chocolate chip muffins, cut into 1 inch squares

1 package vanilla pudding mix (prepared)

1 16 oz. package frozen strawberries

In a clear pan or trifle bowl, layer muffin squares, pudding and strawberries until finished (I got 2 layers of each). Refrigerate over night and enjoy!

Braciole

OMG! I am newly obsessed with braciole! I saw Anne Burrell make it on Secrets of a Restaurant Chef, and decided to take that idea and alter it a little bit. IT WAS AMAZING!!! Here's the recipe! This makes 2 braciole

Ingredients:

1 large flank steak, pounded to about 1/4-1/2 inch, cut in half

1 c. chopped romaine lettuce

3 cloves garlic, crushed

1 c. bread crumbs

1 tbsp. oregano

1 tbsp. basil

1 tbsp. parsley

1 tbsp. salt + 1 tsp.

1 tbsp. pepper + 1 tsp.

1 tbsp. red pepper flakes

2 eggs

1 tbsp. olive oil

1/2 c. tomato sauce

Cooking string

Directions:

Preheat oven to 350 F. Preheat a sauté pan to Medium-High. Toast bread crumbs, herbs, and spices in pan until bread is golden brown. Remove from pan. Heat olive oil. Mix breadcrumb mixture, eggs, romaine, and garlic. Sprinkle steaks with remaining salt and pepper. Spread on both steaks evenly, roll into a pin wheel, and tie. Brown both steaks. Spoon sauce evenly into 2 deep pans. Place 1 steak roll in each. Cover with foil. Braise in oven for an hour.

Recent Cooking Adventures!

The Pioneer Woman Cooks

I've grown to LOOOVE this blog (thanks to Ms. Sarah Roquemore!). Here's her recipe for Spaghetti with Artichoke Hearts and Tomatoes, and then above is a picture from my take on it (with mushrooms and spinach).

Cinnamon Coffee Cake with Cinnamon Streusel

I'm eating this RIGHT NOW!

Ingredients:

2 1/2 c. + 3 tbsp. Trader Joe's Multi-grain Baking Mix

3 tbsp. oil

1 egg

1/2 + 3 tbsp. c. sugar

1 c. buttermilk

1 tbsp. + 1/4 tsp. cinnamon

2 tbsp. butter

Directions:

Preheat oven to 350 F. Grease a shallow pan (appx. 8x8x2). Set aside.

Combine oil, egg, and buttermilk. Stir in2 1/2 c. baking mix, 1/2 c. sugar, and 1 tbsp. cinnamon until just combined. Spread into baking pan. Bake for 25 minutes.

Meanwhile, combine baking mix, sugar, cinnamon, and butter until crumbs form. Sprinkle on top of coffee cake and bake for an additional 20 minutes. Slice and serve!

BBQ Chicken and Steak

Ingredients:

5 chicken tenders

2 steaks

2 tbsp. ground mustard seed

1 tbsp. salt

1 tbsp. paprika

1 tbsp. chili powder

1 tsp. pepper

Sauce:

1/4 c. chicken stock

1 tbsp. apple cider vinegar

1 tbsp. horseradish mustard

1 tsp. red pepper flakes

1 tsp. salt

1 tsp. pepper

1 tbsp. maple syrup

1 tbsp. honey

1 tsp. soy sauce

Directions:

Whisk together spices. Coat chicken and steak in spice mixture. Place in crock pot.

Whisk together ingredients for sauce. Pour sauce into crock pot. Place on lid, and cook on low for 10 hours. Turn off. Shred chicken and steak. Enjoy!

Cuchi Guidos and Fake-Detox Diet Week!

Well, my roommate Corey and I finally went to Cuchi Guidos for dinner tonight. First of all, I was kinda grossed out that I had to say both the words "cuchi" (and yes, in case you were wondering, there is in fact a poster which says "Everyone needs a little cuchi" in the actual restaurant) and "guidos" in the same sentence (or, really, having to say them at all).

In honor of Sunday (AKA- my break from Lent, AKA- I get to eat meat day!), I ordered a philly cheesesteak (and also because they claim to have authentic philly cheesesteaks). Not gonna lie...I was kinda disappointed. The meat was not great, the bread was OK, and the sauteed onions and peppers were not all that sauteed, and not all that peppery (couldn't find one?). The potato chips it came with were like the ones you get at Top Dog on campus....which I'm not a fan of. Sooo, overall, D+ on the food.

Corey said that he liked his pizza, though, so maybe I'll get that when I go back (if I go back).

ALSO! I'm doing a somewhat detox this week (clearly, starting tomorrow. I don't think that Philly Cheesesteaks are on ANYONE'S detox list!). It's a "healthy" detox I saw in my Glamour magazine. It looks like LESS of a detox (AKA scary Master Cleanse Lemonade Death Diet), and MORE like just eating healthy. SO, I went to Martin's (which, by the way, I found out is buying out Ukrops...sad day. Must stock up on White House Rolls while I can!), and did my shopping for the week! Greek yogurt, frozen fruit, milk, eggs, hummus, avocado, black beans, sweet potatoes, low carb/high fiber tortillas, sprouts, spinach, and apples. Basically, this is what I'm thinking:

Breakfast Options:

-Greek yogurt, frozen fruit, and a little bit of honey

-Oatmeal, fruit, cinnamon, and a little bit of honey (maaaaaaybe peanut butter?)

Lunch:

-Hummus and veggie wrap

Dinner:

-Southwest black bean sweet potato

Welcome to my menu for the week! I'm actually pretty excited...it doesn't seem painful at all! (And PS, totally tried the Master Cleanse this summer...lasted for abouuuuuut 23 hours. Also tried the cabbage soup diet. I just don't think I like starving myself? I mean....I have a food blog).

The Tobacco Company and Legend Brewing Company

I fully plan on blogging like a maniac ASAP...things have just been crazy lately! Lots of applications, shows, rehearsals, spring break, boyfriends (OK...just one boyfriend!), families, etc.

BUT...in the meantime, I thought I'd blog about our trip to The Tobacco Company. Mom, Dad, John, and I went here for dinner before seeing Wicked this past Thursday. Don't let their Cheers-esque website fool you...The Tobacco Company is class all the way. John and I, after doing the Canal Walk, got there around 5:00 for drinks (for John: Dogfish Head 60 Minute IPA, for me: Legend Brown Ale...more on that later). Then mom and dad got there, and we all sat down to eat. 1 delicious basket of bread later, we had our wine (me: Canyon Ridge Chardonnay, John: another Dogfish Head...Mom and Dad ??), and our food. I got the Linguini Cioppino (scallops, mussels, clams, and shrimp in a spicy red sauce), John got the crabcakes and...wait for it...GRITS! Mom got the wedge salad and bbq shrimp and crawfish (I think?), and dad got the shrimp bisque and a spinach salad. Everything was FABULOUS! My only complaint? They didn't have Parm for the pasta! Seriously, though, it was awesome, and no wonder why it's such a Richmond staple.

YESTERDAY, after a failed attempt to get to Mass at the Cathedral on time (VCU...your parking sucks), John and I headed to Legend Brewing Company in what I can only imagine is the industrial section of Richmond? I'd never been there...it was across the water in the OPPOSITE direction from Chesterfield, soooo, never been there. We found it, however, and started off with the beer sampler, substituting the Lager and Pilsner (yuck-o) with their seasonals, a tripel and their "hopfest". Also in there was the brown ale I'd had at TTC, a golden ale, and a pale ale. The conclusion? Brown ale was kinda weak/malty (which I don't like), pale ale was also somewhat weak/too malty (the waitress said it was balanced, buuuut I think pale ale should be a bit more hoppy), and the golden ale was juuust right. Tripel was...well...a belgian, so I couldn stand it, but wouldn't order it again (I just don't really like that clovey after-taste), and the hopfest was pretty darn hoppy. I ordered another pint of the Golden, and John ordered another Hopfest. That, plus two pretzels, hummus plate, and spinach artichoke dip = a pretty darn good lunch! Food was OK...hummus was weak. Would go back...but only after Lent so I could get a burger with my beer!

Coming Soon: Actual recipes/cooking adventures...no more apologies!

I'm Back!

These past couple of weeks have been INSANE! BUT, one show, two auditions, one grad school application, and a fight with bronchitis later, I AM BACK! I've done SOME cooking over the past couple of weeks! Vegetarian chili, brownies....I'm sure there's been some more, but I'm sooo blanking right now! I have up meat for Lent...not sure if I'd mentioned that yet. So, today I made a vegetarian lasagna...and NO! It's not that gross kind of veggie lasagna that has a white sauce and veggies...can't stand that stuff. This is plain old lasagna, just no meat (and a little tofu that I needed to use up!)

This is somewhat from my Better Homes and Gardens cookbook, but as always, I altered it to what I had available!

Ingredients:

1 package oven ready lasagna noodles
1 jar plain pasta sauce
1/2 large onion, chopped
1 tbsp. olive oil
1 tbsp. butter
1/2 c. tofu, diced
1 jar ricotta (15 oz.)
1 package shredded mozzarella
1 egg
1/4 c. Parmesan (plus more for on top)
Salt
Pepper
Italian seasonings (I used basil, oregano, garlic powder, thyme, parsley)

Directions:

1) Preheat oven to 375 F

2) Saute onion and tofu in olive oil and butter. Add pasta sauce, salt, pepper, and italian seasonings. Set aside.

3) Combine ricotta, egg, and 1/4 c. Parmesan. Set aside.

4) In a 13x9 pan, spoon a thin layer of pasta sauce. Layer lasagna noodles, 1/2 of the cheese mixure, 1/2 of the sauce, 1/2 c. mozzarella. Repeat. Top with more Parmesan.

5) Bake on top rack for 30 minutes. Let sit for about 10 minutes before serving!

ENJOY!

Herb Bread

This is ACTUALLY the first time I have ever made bread...and I don't mean to brag...but DAMN! It was so good! I made the Herb Bread from The Joy of Cooking...which is actually their Milk Bread + herbs. Here's the recipe with my changes:



















Ingredients:

3 tbsp. warm water
1 package active dry yeast
1 c. warm milk (microwave for 1 1/2 minutes)
5 tbsp. butter, melted
3 tbsp. sugar
1 lg. egg
1 tsp. salt
2 c. flour (+ about 3 more cups)
Melted butter
1 tsp. dill
1/2 tsp. basil
1/2 tsp. thyme
1 tbsp. parsley
1/2 tsp. oregano

Directions:

Dissolve yeast in warm water. Meanwhile, mix warm milk, melter butter, sugar, egg, and salt. Add yeast and 2 cups flour.Gradually add rest of flour until not sticky, but still moist. Add herbs. Knead for about 10 minutes. Cover and let rise in an oiled bowl for an hour. Place into bread pan, let rise for another hour. Preheat oven to 375 F. Brush melted butter on top of bread. Let bake until just golden. Brush on more butter, bake for about 5 minutes, and then remove from oven.

Here is a picture of the sandwich I made for lunch today with the bread. SOOO yummy!

Super Bowl Queso Dip

Who would have ever thought that Christie, Corey, and I would be sitting in the living room, WATCHING the Super Bowl?! Ok, sooo Corey and Christie are studying, and I'm blogging, but still! It's on! So, I decided to take advantage of this festive opportunity and make some dip for the game!















Ingredients:

3/4 block extra sharp cheddar cheese, shredded
5 cloves garlic, minced
2 tbsp. flour
1/2 bottle beer (I used one called Old Peculiar...it's a dark, English-pub style beer)
3 chipotles, chopped, + their sauce
5 tsp. salsa
1/2 tsp. salt
1/2 tsp. garlic powder

Directions:

Saute garlic in olive oil. Add remaining ingredients. Bring to a boil, and continually mix until homogeneous. Enjoy with tortilla chips and the rest of that beer!

GO SAINTS! (I guess...I'm not really too worried about it!)

Snow-garitas!

Ummm...in case you haven't heard, it snowed about a mile this weekend in Harrisonburg! So, we've been stuck inside, watching Harry Potter and Sex in the City all weekend long! Corey, Christie, and I decided to prepare before the storm and stock up on ingredients to make snow-garitas (that's right...margaritas made from snow). Here you go!

Ingredients:

3 oz. tequila (2 shots)
3 oz. margarita mix (2 shots)
Salt
Enough snow to fill your margarita glass 3x

Directions:

Dip rim of glass in water and then in salt to rim. Fill margarita glass will snow. Pour in tequila, and stir. Add more snow. Pour in margarita mix. Add more snow. Stir and add snow until it is the consistency you want! You MAY need to add more mix or tequila...but this worked for us!

Bobby Flay's Chili and Caldo Verde Report #2

John is here! So, we made this chili recipe that we say Bobby Flay making on the Food Network yesterday! It was originally a lamb chili, but we made it with beef. Here is the original recipe:

Lamb Chili:

• 1/4 cup olive oil
• 2 1/2 pounds lamb from the leg, boned and cut into 1/4-inch cubes
• 1 1/2 large red onion, finely diced
• 6 cloves garlic, finely chopped
• 1 cup dark beer
• 1 (16-ounce) can whole tomatoes, drained and pureed
• 1 tablespoon chipotle puree
• 3 tablespoons ancho chile powder
• 1 tablespoon pasilla chile powder
• 1 tablespoon ground cumin
• 4 cups chicken stock
• 2 cups cooked or canned black bean
• Salt and freshly ground pepper

Here is our revised recipe:

Lamb Chili:

• 1/4 cup olive oil
• 1.25 pounds shoulder steak, diced into 1/4 inch cubes
  
• 1/2 large red onion, finely diced
• 3 cloves garlic, finely chopped
• 1/2 cup Guiness, Extra Stout
  
• 1 (8-ounce) can tomato puree
  
• 1/2 tablespoon chipotle puree
• 2 tbsp. chili powder
  
• 1/2 tablespoon ground cumin
• 2 cups chicken stock
• 1 can black bean
• Salt and freshly ground pepper

Directions:

Brown the seasoned meat in olive oil. Using a slotted spoon, remove meat. Saute onions and garlic. Return the lamb, add the beer and reduce. Add tomato puree, chipotle puree, chili powder, cumin, and chicken stock. Let simmer for 15 minutes. Add black beans and let simmer for 15 minutes. Enjoy with shredded cheese, sour cream, and tortilla chips on top!


**ALSO...I made Caldo Verde again, this time shredding the potatoes, using 1/2 chicken stock and 1/2 water, and chopped up the kale more.

IT WAS AWFUL! Do NOT do this.

Scallops and Spinach in Wine Sauce

Ingredients:

4 oz. bay scallops
1 c. fresh spinach
1 serving linguini
2 tbsp. butter
1 tbsp. olive oil
3/4 c. white wine (I used a Sav. Blanc)
1 pinch salt

Directions:

Boil water and cook past until al dente. Drain and set aside.

Heat a pan over medium high. Add butter and olive oil, then sear the scallops quickly (no more than 30 seconds per side). Remove scallops. Add white wine and salt, bringing to a simmer for appx. 5 minutes. Turn heat down to medium. Add spinach, and pasta, stirring until pasta is cooked through. Add scallops and then serve!

John's Birthday and BBQ Chicken!

So, I made some golden cupcakes for John's birthday this Saturday (he turned 23 on the 23rd...so it was his GOLDEN birthday! Exciting!). He also requested the same cake that I had made my mom on her birthday, but since I got that recipe online I tried to find a suitable replacement in The Joy of Cooking...and I did! It was a white sponge cake made with coconut milk...and it was good on the first day...but 2 days later it was a little dry (though the flavor was still there). The frosting was the Hershey's Special Dark Chocolate Frosting...and that was a success. The cupcakes were cheating, boxed cake and frosting (although it was kinda Semi-Homemade with added coconut milk!).





































So, I also made a bunch of BBQ Chicken Drumsticks tonight to have for the rest of the week. Here's the recipe!

1 med. can of tomato sauce
1/2 c. soy sauce
1/4 c. apple cider vinegar
1/2 c. light brown sugar
1/4 c. hot sauce
Dash each: chili powder, red pepper flakes, garlic powder, paprika

Pre-heat oven to 350 F.

Bring these ingredients to a boil, then leave on medium-low. Clean and dry the chicken drumsticks, placing in a large bowl. Cover drumsticks in the sauce and then place on a baking sheet in a single layer. Bake for 1 hour, turning and recovering in sauce every 10 minutes. Yum!

Tons of new pictures!

Lasagna (Inspired from Joy of Cooking)

Ingredients:

1 package oven-ready lasagna noodles
1 jar tomato sauce
1/4 white onion, minced
3 cloves garlic, minced
2 links Italian sausage, casing removed, browned
1 bunch kale, cleaned and chopped
2 tubs ricotta cheese
1 package mozzarella cheese
1/2 tub parmesean cheese
2 eggs
salt and pepper to taste

Preheat oven to 375 F.

Bring large stock pot of water to a boil. Boil kale for appx. 8-10 minutes (until tender). Drain and set aside.

Saute onions and garlic in olive oil. Add sausage, to heat. Add sauce and kale.

In a bowl, combine ricotta, 1/2 package of mozzarella cheese, 1/4 package parmesean cheese, eggs, salt, and pepper.

In lasagna dish, layer as follows. Noodles, sauce, cheese...until full. Then top with remaining sauce, mozzarella and parmesean cheese.

Bake for 1 hr. Broil for 5 minutes. Enjoy!

Mommy's Birthday Cake!

Caldo Verde

So, my news years resolution is to only cook from my cookbooks (instead of finding recipes online, which i have been doing for, oh, 2 years now). So! My first "new" culinary adventure was to make this Portuguese Greens Soup, which is from The Joy of Cooking (75th Anniversary edition...thanks mom and dad!) Here is the recipe:

Ingredients:

1 1/2 tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 c. chicken stock
2 large potatoes, thinly sliced
1/2 tsp. olive oil
3 links Italian sausage, casing removed
4 c. washed, dried, chopped kale
2 tbsp. lemon juice

Directions:

Saute onion and garlic in large stock pot in olive oil. Add chicken stock and potatoes, bring to a boil, and then simmer for 20 minutes. In a skillet, brown the sausage in olive oil, then add to soup. Simmer for 5 minutes. Add kale, and simmer for 5 minutes. Add lemon juice and enjoy!