"You're Doing it All Wrong is constructive criticism. Don't take it the wrong way: Just learn the right way."
Among other things, learn how to:
- carve a turkey
- steep tea
- serve cheese
- cook bacon
- chop an onion
- make drip coffee
FAILED: Tres Leches Cake
Unfortunately, I think I'm addicted to sugar again. Fortunately, I actually feel like eating the new dessert recipes I try!
I like the milkiness of Tres Leches, but I don't like it so sweet, it makes that zingy feeling in my mouth. So I cut down on some of the sugar in the cake hoping the sugar in the milk would make up for it. It worked! The only problem is that this cake is still too egg-y for me. I know recipes say that you need a tough egg sponge cake to keep its shape when you pour the milk over it, but can't it be fluffy and tasty still?! I will search for another sponge cake recipe. (Probably Jen's Hot Milk Sponge Cake recipe...)
This cake requires at least 2 hours to overnight in the refrigerator. The longer, the better.
Heat oven to 325°F. Butter or spray with oil a 13-by-9-inch glass baking dish.
Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy, about 5 minutes. Clean beaters, and whip egg whites to medium peaks, about 2 minutes.
Using a rubber spatula, stir about 1/3 of the egg whites into the yolk mixture to lighten it. Then gently fold in remaining whites.
Whisk flour with a dry whisk to aerate and break up any lumps, then sprinkle it over egg mixture. Use a rubber spatula to gently fold flour into egg mixture, just until there are no more white flour streaks. Don’t overmix.
Pour batter into the buttered baking dish, and bake until cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
Remove cake from the oven and place on a wire cooling rack. With a toothpick, poke holes all over the cake. Allow to cool for 15 minutes.
I like the milkiness of Tres Leches, but I don't like it so sweet, it makes that zingy feeling in my mouth. So I cut down on some of the sugar in the cake hoping the sugar in the milk would make up for it. It worked! The only problem is that this cake is still too egg-y for me. I know recipes say that you need a tough egg sponge cake to keep its shape when you pour the milk over it, but can't it be fluffy and tasty still?! I will search for another sponge cake recipe. (Probably Jen's Hot Milk Sponge Cake recipe...)
This cake requires at least 2 hours to overnight in the refrigerator. The longer, the better.
Cake
6 large eggs, separated with yolk in a big bowl, and whites in another
1/2 C sugar
1 C (5 oz.) flour
Tres Leches
3/4 C condensed milk
1 C evaporated milk (not nonfat)
1/2 C milk or coconut milk (try 2% or higher)
1 t rum or vanilla (rum will taste fancy and cut down on the sweetness, but I think vanilla is pure and simple)
Topping
1 C unsweetened flaked coconut
1 1/2 C heavy cream
1 T powdered sugar
Heat oven to 325°F. Butter or spray with oil a 13-by-9-inch glass baking dish.
Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy, about 5 minutes. Clean beaters, and whip egg whites to medium peaks, about 2 minutes.
Using a rubber spatula, stir about 1/3 of the egg whites into the yolk mixture to lighten it. Then gently fold in remaining whites.
Whisk flour with a dry whisk to aerate and break up any lumps, then sprinkle it over egg mixture. Use a rubber spatula to gently fold flour into egg mixture, just until there are no more white flour streaks. Don’t overmix.
Pour batter into the buttered baking dish, and bake until cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
Remove cake from the oven and place on a wire cooling rack. With a toothpick, poke holes all over the cake. Allow to cool for 15 minutes.
In a medium bowl, whisk together three milks and rum, and pour mixture evenly over cake. Use it all!! Continue cooling cake, about 45 minutes more, then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
For toasted coconut, heat a large frying pan over medium heat. Add coconut and spread it in an even layer. Cook, stirring often, until coconut is lightly toasted and browned. If coconut begins to burn, reduce heat. Remove from the pan immediately.
To serve the cake, whip heavy cream and powdered sugar to medium peaks. (If you like, flavor it with a teaspoon of dark rum.) Top each cake slice with a mound of whipped cream, and garnish with toasted coconut.
Serves 10-12
Quick Mango Sorbet
After having deliciously cool, smooth and sweet mango sorbet from Tomberlie's and from Fresh and Easy, I had to make some on my own. (Of course, my first choice for dessert would have been a tres leches cake, but I only had enough milk for a dos leches cake.) This wasn't anything like the sorbet of my dreams--maybe more of a thick mango smoothie? And unfortunately, freezer burn ruins everything...but it was still fun to try.
Throw the mango and sugar in a blender and add a little water, maybe 1 T at a time, to the blender, blending in between tablespoons until the blades can puree the whole thing. Serve immediately.
2 C of frozen mango
1-3 tsp of sugar or light agave nectar
enough water to get the thing to blend
Throw the mango and sugar in a blender and add a little water, maybe 1 T at a time, to the blender, blending in between tablespoons until the blades can puree the whole thing. Serve immediately.
Creamy Chicken Tequila Fettuccine
When I want to make this quickly, I cook the onions until soft, then in the same pan cook the bell peppers, and then the chicken in the same pan. Then you follow the directions as is written--there isn't much contrast in texture between the chicken and the vegetables but it does the job.
2 medium chicken breasts
garlic powder
salt
2 T olive oil
1 medium red onion, quartered and sliced
4 cloves of garlic, minced
2 medium red bell pepper, cut into thin slices
1/2-1 jalapeno chile (with seeds and ribbing for extra hotness)
4 T tequila
2 T soy sauce
1/4 C chicken broth
Juice of 1-2 limes
2 C (1 pint) heavy cream (or 3 T melted butter + 3 T flour)
1 tsp sugar
1/4 C cilantro leaves chopped
12 ounces of cooked spinach fettuccine, whole wheat fettuccine pictured above
Heat a cast iron skillet, sprinkle salt and garlic powder on both sides of chicken. Cook on one side until browned and the cooked part starts to show around the edges and then flip. When the other side is browned, then remove from pan. Let it rest and then cut into slices.
Heat, on medium, in another large heavy saute pan olive oil and cook onions until softened and brown. Then add the bell peppers, jalapenos and garlic. When bell peppers are softened, then add the soy sauce, tequila, and chicken broth. Cook, reducing liquid until there is little liquid left. Add the cream, 2 T of cilantro and lime juice. Cook until sauce thickens.
Toss pasta with the sauce until well coated. And top with cilantro and chili pepper if it's not hot enough. Serve hot.
Serves 3-4
Polenta with Sausage and Spinach Revisited
11.21.08: Made a second time...realized that if you use the same pan to cook the spinach after you've cooked the sausage, it will taste saltier than if you use separate pans or cook the spinach first with some oil and garlic...and the spinach gets super squishy. Hmm...
12.3.08: By George, I think I've got it!!! Using the method below is not only super quick, it makes cleaning the pan so much easier AND you don't get sauce drenched spinach...
1 jalapenoFor a quick meal, heat up a pan or skillet with a little oil, just enough to give the pan a nice shine. (Definitely less than 1 tsp.) When the pan's hot, but the sliced polenta and thin slices of jalapeno on the pan and cook until polenta is a little crisp and the jalapeno browned and slightly withered looking.
olive oil
1 tube of already made polenta (Trader Joe's or F&E)
1 pre-cooked sausage (Cantella's Andouille Sausage)
2 C of baby spinach
Marinara sauce (Trader Joe's Vodka Sauce)
On your plate put 2-3 T of vodka sauce and microwave. (If serving guests, feel free to heat up the sauce in a saucepan, first heating a smidgen of oil with minced garlic and then bringing the sauce to a simmer. Then you can plate the sauce onto each plate, about 3-4 T.
Push the polenta to the side of the pan and put a handful or two of fresh baby spinach on the pan and quickly stir around. You don't want the spinach to be completely cooked, just enough so it's not totally raw. Until it's barely starting to wither. Go ahead and put the spinach and jalapenos on the sauce then top with polenta!
And you can stop there if you're in a hurry or you can slice up some sausage afterwards and pan fry without any oil, then top.
Henrietta's Pumpkin Cream Cheese Muffins
Dear Little Red Henrietta brought these muffins to the Adamos' Thanksgiving feast in a little beautiful woven basket lined in red. These were so good everyone refused to believe that Henry had even made them! Hahahahaha oh, the poor sap.
These are surprisingly tasty with a tender crumb--moist and sweet with cream cheese cutting the sweetness with a little tartness. I had no intention to post this on my blog since I haven't actually made it before, but after Henry sent me the recipe and after taking my first bite, I decided last minute that I had to document this moment of triumph for Henry! (I hope this also explains why I only have a picture of a disgusting half eaten muffin.)
These are surprisingly tasty with a tender crumb--moist and sweet with cream cheese cutting the sweetness with a little tartness. I had no intention to post this on my blog since I haven't actually made it before, but after Henry sent me the recipe and after taking my first bite, I decided last minute that I had to document this moment of triumph for Henry! (I hope this also explains why I only have a picture of a disgusting half eaten muffin.)
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.1 (8 ounce) package cream cheese
Cream Cheese Filling
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
Streusel Topping
4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans
Muffin
2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
Makes 18 muffins
Chewy Gingerbread Cookies
Turned out really soft and chewy, with a crunchy edge and a glittering top. Not too gingery, but a bit too much cloves, I think. So I upped the cinnamon and demoted the cloves. Not what I was expecting (the giant yummy cookie I got from Juli) but it was still pretty good and I would definitely make it again.
3/4 C butter, softenedPreheat oven to 350 degrees.
3/4 C packed brown sugar is good but if you like things sweet, 1 C is good too
1 egg
1/4 C molasses (I used black strap molasses, which is good for you, but strong in flavor)
2 tsp baking soda
2 1/2 C flour (12.5 oz)
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
extra granulated sugar for coating (1/4 cup or so)
Cream the butter and sugar with a mixer. Add the egg and stir in the molasses. In a separate bowl, combine the baking soda, flour and spices and salt. Combine the dry to the wet ingredients.
Shape into small balls--as usual, I used my tablespoon ice cream scooper contraption. (The recipe says to shape into small 2.5cm diameter cookies, which will result in 4 dozen little cookies.) Roll in sugar and place on a parchment lined cookie sheet. Do not flatten the balls. Bake for 10-11 minutes.
Makes 2 dozen cookies
Mmm! Melody made them too!! :)
Mmm! Melody made them too!! :)
FAILED: Parmesan Crusted Creamed Corn
A "Great News!" recipe. Dude. Sooo rich and buttery. I dunno...I guess I still like the original canned creamed corn? I don't know what I was expecting...
In a 4-quart saucepan, heat the milk until it begins to boil. Add the corn, salt, sugar and heat, stirring occasionally until the mixture is almost at a boil.
In the meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the saucepan and cook until thickened and the liquid does come to a boil. Remove the pan from the heat, transfer the mixture to the prepared dish and sprinkle with the remaining 1/3 C of the cheese.
Preheat the oven to 350 degrees and bake the corn dish until bubbling and golden brown, about 30 minutes.
6 T (3/4 stick) unsalted butter, melted (if using heavy cream, maybe cut down on the butter to 1/2 stick)Brush a 13x9" baking dish with some butter. Sprinkle 1/3 C of the Parmesan over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter.
2/3 C freshly grated Parmesan cheese
1 1/2 C heavy cream whole milk recommended)
4 (15 oz.) cans of corn, unsalted (I hate frozen corn. Canned is juicier!)
1 tsp salt
1 1/2 tsp sugar
3 T flour
In a 4-quart saucepan, heat the milk until it begins to boil. Add the corn, salt, sugar and heat, stirring occasionally until the mixture is almost at a boil.
In the meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the saucepan and cook until thickened and the liquid does come to a boil. Remove the pan from the heat, transfer the mixture to the prepared dish and sprinkle with the remaining 1/3 C of the cheese.
Preheat the oven to 350 degrees and bake the corn dish until bubbling and golden brown, about 30 minutes.
Green Bean Casserole with Fried Onions
3 cloves of garlic, minced (6 cloves)In a pan, heat 1/2 tsp oil and saute onions and garlic until softened and lightly browned.
1/2 onion, minced (1 onion)
1 can (10.75 oz) condensed Cream of Mushroom Soup (2 cans)
1/4 C milk (1/2 C)
1 tsp soy sauce (2 tsp)
salt and black pepper to taste
4-8 C steamed green beans cooked 4-6 minutes, just until a darker shade, but still really crunchy (12 C)
1 1/3 C French Fried Onions (2 2/3 C)
Mix cooked garlic and onions, soup straight from the can, milk, soy, pepper in 1 1/2 quart casserole. If "doubling" the recipe, use a 13x9x2" pan. Mix in beans and 2/3 C onions.
Bake at 350 for 25 minutes or until hot. Sprinkle with remaining fried onions. Bake 5 minutes.
Chocolate Cranberry Nut Oatmeal Cookies
When Henrietta said these were dry, I didn't believe him. Until Shane and DJ concurred. Hmm...Anna said they were okay. Maybe too many walnuts. I guess I overcooked the first batch (the ones on the bottom) but did a better job on the second batch?
Still looking for a tasty oatmeal cookie recipe. Searching, searching, searching. The quest continues.
Version 2 11.17.08 cranberries, white chocolate and then I tried some and realized that I don't like white chocolate all that much--it was wayyy too sweet, so I added sliced almonds. If using white chocolate, cut down the sugar to 1 C (?).
1 1/2 sticks butter, softened to room temperature (by sitting around)Preheat the oven to 350 degrees. Line cookie pans with parchment paper
1 1/4 C packed brown sugar, preferably dark (so sweet it hurt my teeth, especially with the white chocolate, so maybe cut down the sugar to 1 C)
1 large egg
2 tsp vanilla extract
1 1/4 C flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/4 fashioned rolled oats
1/2 C toasted nuts (pecans or walnuts or well, no nuts), chopped
1/2 C cranberries
4 oz bar bittersweet chocolate, chopped into chunks
In one bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl beat the butter with a hand held mixer or upright mixer until fluffy, add the brown sugar and beat again. Then add the egg and vanilla, scrape down the bowl, and beat until thoroughly mixed.
Add the flour mixture and mix by hand (that is, with a strong fork) until the dough starts to come together. Then add the oats, chocolate, nuts and cranberries and continue to beat until everything is evenly distributed. If the mixture looks too wet, don't worry.
Using a 1.5 tablespoon cookie scoop or two spoons, drop the cookies onto the pan.
The person who wrote this recipe says: you can bake 2 sheets at a time, bake for 6 minutes then rotate the sheet, and continue to bake for another 6 minutes. You can also do one sheet at a time for about 10-11 minutes. The cookie edges should be lightly brown and set but the center will look and feel underdone, still pale.
Remove the tray and let the cookies set for 1-5 minutes on the sheet tray then using a spatula, slide them onto a cooling rack.
About 2 dozen cookies
Resting in God
In Genesis 32 and 33 Jacob freaks out about having to see his brother Esau, the one Jacob stole the birthright from. So he arranges tons of flocks of animals (donkeys, oxen, cattle, goats) and makes up this elaborate plan to have three separate droves of these animals with servants accompanying these animals that would say to Esau, "your servant Jacob's; it is a present sent to my lord Esau; and now he also is behind us."
All this work, anxiety, worrying, thinking, planning, arranging and what happens? 33:4 says, "Esau ran to meet him and embraced him and fell on his neck and kissed him, and they wept". Esau didn't even want any of Jacob's silly animals!
The footnote for that verse says:
"All Jacob's fears were products of his own worrying, and all he had done in exercising his natural skill and ability to save himself was in vain. God had protected Jacob from Laban by appearing to Laban in a dream (32:24), and He had aroused Esau's brotherly love toward Jacob. These were God's marvelous acts to care for His chosen one [that's us! We are His chosen ones! Eph. 1:4, "Even as He chose us in Him, before the foundation of the world..."]. Thus, Jacob, who had God's promises [we have God's promises! Hebrews 13:20 and 8:6,10] and was on the way to reach God's goal [we are on our way to God's goal, becoming the New Jerusalem!! 2 Cor. 3:18 + Revelation 12:11], did not need to fear what was behind him or what was ahead of him. Instead of trusting in his own striving, he should have rested in God and in His all-sufficient care."
Don't waste your precious time and life by having any anxiety in yesterday (Laban) or tomorrow (Esau)! Let's rest in God right now. Praise Him! We have no need to fear!!
All this work, anxiety, worrying, thinking, planning, arranging and what happens? 33:4 says, "Esau ran to meet him and embraced him and fell on his neck and kissed him, and they wept". Esau didn't even want any of Jacob's silly animals!
The footnote for that verse says:
"All Jacob's fears were products of his own worrying, and all he had done in exercising his natural skill and ability to save himself was in vain. God had protected Jacob from Laban by appearing to Laban in a dream (32:24), and He had aroused Esau's brotherly love toward Jacob. These were God's marvelous acts to care for His chosen one [that's us! We are His chosen ones! Eph. 1:4, "Even as He chose us in Him, before the foundation of the world..."]. Thus, Jacob, who had God's promises [we have God's promises! Hebrews 13:20 and 8:6,10] and was on the way to reach God's goal [we are on our way to God's goal, becoming the New Jerusalem!! 2 Cor. 3:18 + Revelation 12:11], did not need to fear what was behind him or what was ahead of him. Instead of trusting in his own striving, he should have rested in God and in His all-sufficient care."
Don't waste your precious time and life by having any anxiety in yesterday (Laban) or tomorrow (Esau)! Let's rest in God right now. Praise Him! We have no need to fear!!
Casting all your anxiety on Him because it matters to Him concerning you. 1 Peter 5:7
Catering Photos from Giulia and Ben's Wedding 9.28.08
Congratulations, Giulia & Ben!! Thanks again--it was an honor catering your reception!
MENU:
Fruit Cups
Assorted Cheese & Crackers
Crudites in vases with Ranch dip
Lemon Herb Chicken
Roasted Garlic Mashed Potatoes
Spring Mix Salad
Cranberry Bob Punch
Fruit Cups
Assorted Cheese & Crackers
Crudites in vases with Ranch dip
Lemon Herb Chicken
Roasted Garlic Mashed Potatoes
Spring Mix Salad
Cranberry Bob Punch
Cicie, Anbar, Anna, Me, Sabrina, Alice
My exhausted, yet mighty, crew
The morning after...
"Best" Chocolate Chip Cookies/375 Cookies
Thanks, Cookie Monster for taking the extra cookie dough, baking them yourself (I know, I know...such hard work...I'm sorry), for taking photos for my blog, and for devouring the cookies! Mission accomplished, darn fine agent.
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a large bowl then stir in white sugar, and brown sugar until smooth. Beat in the eggs one at a time just until incorporated, then stir in the vanilla.
Stir in a separate medium bowl salt, baking soda, flour. Add to the wet ingredients and then stir in chocolate chips, and nuts. Drop by large spoonfuls onto parchment lined, ungreased pans.
Bake for about 8-10 min in the preheated oven, or until edges are nicely browned. As you can see from the photo above 10 full minutes may be too long.
Makes 2 dozen cookies
The Quest for the Best Chocolate Chip Cookies
350/Ching's Soft Chocolate Chip Cookies vs. 375/Best Chocolate Chip Cookies
3/4 C brown sugar --- 1 C brown sugar
1/2 C sugar --- 1 C sugar
1 C butter --- 1 C butter
1 egg --- 2 eggs
1 1/2 t vanilla --- 2 t vanilla
2 1/4 C flour --- 3 C flour
1 t baking soda --- 1 t baking soda
1/2 t salt --- 1/2 t salt
What is the measure of a good chocolate chip cookie? These are the factors I look for:
1. Crunchy outside
2. Moist, chewy, dense inside
3. Not too sweet
My darling guinea pigs I mean, my brothers and sisters in the Gallarda home, have voted and this is what the people have to say:
Cookie 350 Supporters
Amber: liked the flavor of this one
Adalis: usually likes sweeter desserts and prefers this one. I think maybe because it has a simple sweet taste.
Ben: these are the stamina cookies--taste good with milk, can eat them long term
Daniel committed 50% of his vote here
Joe (Dan's imaginary friend)
Cookie 375 Supporters
John: noticed the darkness first. It's true...it has a little more brown sugar and also white sugar browns when cooked...sorry about the walnut shells though. That's definitely a first!!!
Jen: pointed out that 350 spreads more because of the butter to flour ratio. Thought these tasted nuttier.
Karen
Ji Hyung
Angela
Peter
Ben (good for one bite, sweeter)
Sharon: didn't really see a big enough difference
Daniel's other 50%
Heidi
And Matt...I don't know where to put him. He liked the one on the right.
Personally, I liked the flavor of 375 but it was a tad bit too sweet for me. In terms of texture, I'm still figuring that one out. It's always different depending on the recipe and on how long it bakes and how big the cookies are.
And the winner? THE BEST CHOCOLATE CHIP COOKIES.
Although...now I'm wondering about the Toll House Recipe...that one is pretty good too...
1/2 C sugar --- 1 C sugar
1 C butter --- 1 C butter
1 egg --- 2 eggs
1 1/2 t vanilla --- 2 t vanilla
2 1/4 C flour --- 3 C flour
1 t baking soda --- 1 t baking soda
1/2 t salt --- 1/2 t salt
What is the measure of a good chocolate chip cookie? These are the factors I look for:
1. Crunchy outside
2. Moist, chewy, dense inside
3. Not too sweet
My darling guinea pigs I mean, my brothers and sisters in the Gallarda home, have voted and this is what the people have to say:
Cookie 350 Supporters
Amber: liked the flavor of this one
Adalis: usually likes sweeter desserts and prefers this one. I think maybe because it has a simple sweet taste.
Ben: these are the stamina cookies--taste good with milk, can eat them long term
Daniel committed 50% of his vote here
Joe (Dan's imaginary friend)
Cookie 375 Supporters
John: noticed the darkness first. It's true...it has a little more brown sugar and also white sugar browns when cooked...sorry about the walnut shells though. That's definitely a first!!!
Jen: pointed out that 350 spreads more because of the butter to flour ratio. Thought these tasted nuttier.
Karen
Ji Hyung
Angela
Peter
Ben (good for one bite, sweeter)
Sharon: didn't really see a big enough difference
Daniel's other 50%
Heidi
And Matt...I don't know where to put him. He liked the one on the right.
Personally, I liked the flavor of 375 but it was a tad bit too sweet for me. In terms of texture, I'm still figuring that one out. It's always different depending on the recipe and on how long it bakes and how big the cookies are.
And the winner? THE BEST CHOCOLATE CHIP COOKIES.
Although...now I'm wondering about the Toll House Recipe...that one is pretty good too...
ROUND 2!!!!!!
Notes from the F&E Kitchen Table 11.13.08
"Today's Special" included a Jolene for $1.42! What a steal!
Sun Dried Tomato Spread
Chocolate covered Dried Apricots
Sun Dried Tomato Spread
Whipped Cream Cheese 1/2 of the F&E jarStir together and spread on top of F&E Blue Corn and Chili Lime Crackers.
Sun dried tomatoes (1/3 of the jar) without oil
Chocolate covered Dried Apricots
Dried Turkish Apricots (naturally sweeter than the California Apricot)Melt chocolate in a bowl in the microwave on low heat for 15 seconds. Stir and return to microwave until melted, but not hot. Dip the apricots and put on wax paper to cool.
Dark Chocolate
Chip and Dale
I grew up with these two cartoons. I love those guys.
Two Chips and a Miss
"You gay dog, you..." HAHAHA
Little boy, with your cute little ways,
I am yours for the rest of my days.
And this great big world will be divine,
Little boy, when you're mine all mine.
You know, when I think about it, Clarice makes me really angry...but she's so cute!!! Oh, how can I stay mad?
Chicken in the Rough
Two Chips and a Miss
"You gay dog, you..." HAHAHA
Little boy, with your cute little ways,
I am yours for the rest of my days.
And this great big world will be divine,
Little boy, when you're mine all mine.
You know, when I think about it, Clarice makes me really angry...but she's so cute!!! Oh, how can I stay mad?
Chicken in the Rough
Notes from the F&E Kitchen Table 11.11.08
Things are going downhill pretty quickly at the old Fresh & Easy front. Maybe this feeling is temporary, maybe not. Either way, it's sickeningly refreshing realizing that I cannot attach myself to this company. I refuse to allow F&E to be another "Chuao" (although there are no regrets...really). I simply need the freedom to go where I need to go--where the Lord leads.
Anyway, that's partially why there is only one recipe for 3 days of work.
Chili Cheese Fries
Anyway, that's partially why there is only one recipe for 3 days of work.
Chili Cheese Fries
F&E straight cut fries (frozen)Bake the fries till crunchy (20+ minutes at 425 degrees?), sprinkle on some cheese and top with heated chili. Of course, I would serve this with tons of white onions chopped. Naturally.
F&E canned beef chili without beans
Cheddar Cheese
CheeEEEeeeEEEeeeeeeEEeeese!
Mitica Drunken Goat Cheese, Boursin Cracked Pepper, Champignon Cambozola, Humboldt Fog Goat Cheese, Membrillo (usually eaten with a salty cheese like Manchego or on toast for breakfast) and pears (not pictured: Champignon Mushroom Brie), Ben and Jen's home & Vicky's Birthday Dinner, San Diego 11.7.08. I finally used this beautiful dish I bought at a kitchen supply store on Convoy and my cheese knife!
Short Ribs Braised in Chile-Coffee Sauce
Also, for Vicky's Birthday dinner, I only served these ribs with a baby greens salad (with poached pears in white wine sauce, candied walnuts, tomatoes, and red onions) and crusty bread.
This recipe is good even doubled. I used probably 10 pounds and just doubled the sauce part which could serve at least 9 people. The recipe below serves about 6.
Sauce
2 T Chile Ancho powder
1 large onion, quartered
5 cloves of garlic, peeled
4 T canned chipotle chiles in adobo (2 t sauce)
4 T pure maple syrup
1 1/2 T fresh lime juice
1 t salt
Ribs
6 lb short ribs
black pepper
2 t salt
1/2 c dark brewed coffee
Preheat oven to 350. Liquify ancho chile powder, onion, garlic, chipotles, maple syrup, lime juice, 1 t salt in a blender.
Cut ribs so there’s only one piece of bone in each (portion size pieces) and dry them with a paper towel. Generously sprinkle them with pepper and 2 t salt.
Heat 1 T vegetable oil in a heavy skillet and brown ribs on all sides in batches. Place ribs in a single layer in whatever size casserole/baking dish you have– 13x9 and 8x8.
Add chile puree to the fat in the skillet, and cook over medium-low heat for 5 minutes, stirring frequently. Add 1 1/2 C water, and coffee; and bring to a boil. Stir sauce and ladle over meat, making sure the thick stuff in the sauce is evenly distributed in the pans you’re using.
Cover pans tightly with foil and braise ribs for about 3 1/2 hours at 350. I would place the pieces on their side (rather than with the bone down) and flip them over half way through cooking, for maximum flavor absorption into the meat.
Skim fat from pan juices using a baster or a spoon. Serve with the juice/sauce from the pan.
Almond Bundt Cake with Fresh Strawberries
They say this cake is better the next day. Vicky thinks it's better a day before it is supposed to be served. Haha! Just kidding. It was your birthday!! You could have eaten the whole thing and I would have had to say: Happy Birthday, Vicky!!Cake Dry Ingredients
Preheat oven to 350 degrees. Coat 10-inch (12-cup) bundt (I used an angel food cake pan. A big no-no...How are you supposed to flip the thing out of the pan without it crashing down on the plate???) pan with cooking spray formulated with flour for baking. Sprinkle sliced almonds over bottom of pan. Pulse flour, whole almonds, baking powder, baking soda, and salt in food processor or blender until almonds are finely ground. If not, there'll be quite a rough texture in the cake later.
2 T sliced almonds
1 3/4 cups All-purpose flour (5.75 ounces)
1 cup Whole almonds (5oz)
1 1/2 tsp Baking powder
1 tsp Baking soda
1/4 tsp Salt
Butter Mixture
1/2 cup (1 stick) unsalted butter or nonhydrogenated margarine, softned
1/4 cup vegetable oil
1 cup Sugar
3 large eggs, at Room temperature
2 tsp Vanilla extract
1/2 tsp Pure almond extract
1 cup Low-fat buttermilk
4 cups Strawberries, halved
Confectioners' sugar for dusting
Whipped cream for garnish, optional
Beat butter in large bowl with electric mixer 3 to 4 minutes, or until creamy. Beat in oil. Gradually add sugar, and beat 4 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Add vanilla and almond extracts, and beat until blended.
Alternately fold flour mixture and buttermilk into butter mixture with spatula, making 3 additions of dry ingredients and 2 additions of liquid. Spread batter in prepared pan, and bake 35 to 40 minutes, or until top springs back when touched and toothpick insterted in center comes out clean. Cool on wire rack for 5 minutes. Unmold onto rack, and cool completely.
Toss strawberries with sugar in medium bowl. Chill 1 hour to let strawberries release their juices. Serve cake dusted with confectioners' sugar and topped with strawberries and whipped cream, if desired.
Adapted from Vegetarian Times
Almond Apricot Bars
Make sure to bake the bottom completely before topping it.
1/2 C dried apricotsPlace apricots in a saucepan and add enough water just to cover them. Bring to boil for about 5 minutes until slightly softened. Drain well, then coarsely chop.
1 stick (1/2 C) butter, cold or bring to room temp if you don't have a food processor
1/4 C sugar
1 C flour
1 large egg
1/3-1/2 C brown sugar
1/6 C flour (or about 1 oz.)
1/4 t baking powder
1/8 t salt
1/2 t vanilla
1/2 t lemon juice
1/2 C almonds, coarsely chopped
1/4 C flaked coconut, unsweetened
Prepare an 8x8" pan by lining with foil (enough so some go over the edges) and by spraying with oil and preheat oven to 350.
In a mixing bowl, combine the butter, sugar, and flour. Mix until it is firm like cookie dough and evenly press into the bottom of the pan. (Or pulse a few times in a food processor. Just a few, until the butter is about pea sized, but not too much. If you do this, the mixture will be dry, cold and powdery. Press like above into the pan.) Poke the bottom with a fork if you can. Bake for 20-25 minutes or until golden brown. Seriously.
Meanwhile, beat the egg and add the brown sugar, flour, bp, salt, vanilla and lemon juice. Fold in nuts, coconut and apricots. Distribute the mixture in clumps on top for a varied texture/taste or spread evenly.
Bake for 25 minutes or until firm and golden. It will harden as it cools so don't burn it! Cool completely before cutting into bars.
Yield 16 bars in an 8x8" pan
Legs or Arms?
It is now time to end the age-old question: would you rather lose your arms or legs?
That's easy-peasy to answer these days after incapacitating my hands by washing them to the point of dry and cracking, cutting my fingers with knives that had fallen in the sink at work, pinching my index finger closing the walk in freezer door resulting in a blood blister, burning my fingers in the oven, shaving a portion of my palm with a food processor blade, cutting my hands and arms innumerable times on who knows what...
I've done damage to my legs, hips and feet to the point of limping and crawling around, but I was always able to do all the fine motor tasks that I treasure. Today, I still have my arms and hands but these babies are useless!! I can't do anything without wincing or bleeding on something.
Which got me thinking...if I were to lose my legs right now, I would still be able to do all the hobbies I enjoy, even handstand push ups...uh, theoretically. I could even get prosthetic legs (depending on how much of my leg is missing). Then again, my feet can be pretty valuable in the fine motor skill arena--if I lost my legs, I wouldn't be able to pick things up and pass them with my feet, or perform the ever tormenting toe pinch.
Don't get me wrong. I'm not saying that it's easier to lose your legs. No, no, no! Both are colossal losses that would require time, patience and perseverance to adjust. In both cases I would suffer phantom limbs, loss of freedom and independence, frustration, etc. It's more like asking which is more difficult to conquer? Learning how to cook and eat with my feet, or losing my mobility?
I'm just saying that since I enjoy sitting on my rear most of the time anyway and need my hands to do what I love, I choose to lose my legs over losing my arms. Easy-peasy, no?
That's easy-peasy to answer these days after incapacitating my hands by washing them to the point of dry and cracking, cutting my fingers with knives that had fallen in the sink at work, pinching my index finger closing the walk in freezer door resulting in a blood blister, burning my fingers in the oven, shaving a portion of my palm with a food processor blade, cutting my hands and arms innumerable times on who knows what...
I've done damage to my legs, hips and feet to the point of limping and crawling around, but I was always able to do all the fine motor tasks that I treasure. Today, I still have my arms and hands but these babies are useless!! I can't do anything without wincing or bleeding on something.
Which got me thinking...if I were to lose my legs right now, I would still be able to do all the hobbies I enjoy, even handstand push ups...uh, theoretically. I could even get prosthetic legs (depending on how much of my leg is missing). Then again, my feet can be pretty valuable in the fine motor skill arena--if I lost my legs, I wouldn't be able to pick things up and pass them with my feet, or perform the ever tormenting toe pinch.
Don't get me wrong. I'm not saying that it's easier to lose your legs. No, no, no! Both are colossal losses that would require time, patience and perseverance to adjust. In both cases I would suffer phantom limbs, loss of freedom and independence, frustration, etc. It's more like asking which is more difficult to conquer? Learning how to cook and eat with my feet, or losing my mobility?
I'm just saying that since I enjoy sitting on my rear most of the time anyway and need my hands to do what I love, I choose to lose my legs over losing my arms. Easy-peasy, no?
Notes from the F&E Kitchen Table 11.5.08
It breaks my heart to see so much food go to waste because it wasn't found in time for the 50% off markdown. Waahhhh!!!!!
My only consolation--Amber and Christine came! Those goons are so funny...
"I'm doing fine...yes..."
"I love Fresh and Easy"
"...yes!"
HAHAHAHA I wish they had stayed longer so I could have given them tastier food.
Mango Chicken Salad
My only consolation--Amber and Christine came! Those goons are so funny...
"I'm doing fine...yes..."
"I love Fresh and Easy"
"...yes!"
HAHAHAHA I wish they had stayed longer so I could have given them tastier food.
Mango Chicken Salad
Fresh cubed mangoUse half the bag for half the dressing and half the mango and maybe 1/3 of the chicken. Top with as much green onions as your heart desires.
F&E precooked chicken
Green onions
F&E broccoli Slaw
F&E mango chili dressing
Freshly cracked black pepper
Parmesan Crusted Pork Chops
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. OR cook 6 minutes for each side and then transfer to a baking dish and bake at 350 for an additional 10 minutes.
Serves 4, from the Food Network
Notes from the F&E Kitchen Table 11.4.08
I really need to yell. And throw food at people otherwise they ignore me or don't even know I'm there. No visitors tonight. Although Priscilla tried to visit me...Alas! I was at my other job when she came!
I met a wonderful lady named Laurie who asked me if KT was a place to get ideas for dinner. Uhh...I wish it could be more so! I was thrilled to help her create a little salad for her family. We walked around the store gathering ingredients and decided on a caprese like salad with arugula, avocados and onions. I was so happy to talk with her and share everything I knew about balsamic vinegar and how to cut basil. The last time I felt this useful at KT was when someone asked me where she could get panko crumbs for her Chicken Katsu.
Sigh. I hope there will be more of these experiences to come.
Mini Caprese
Butternut Squash Soup
Just like the squash...pureed. Subtly sweet and smooth.
I met a wonderful lady named Laurie who asked me if KT was a place to get ideas for dinner. Uhh...I wish it could be more so! I was thrilled to help her create a little salad for her family. We walked around the store gathering ingredients and decided on a caprese like salad with arugula, avocados and onions. I was so happy to talk with her and share everything I knew about balsamic vinegar and how to cut basil. The last time I felt this useful at KT was when someone asked me where she could get panko crumbs for her Chicken Katsu.
Sigh. I hope there will be more of these experiences to come.
Mini Caprese
Roma tomatoes (98 cents here for 6), slicedIn a medium bowl, put the tomatoes, mozzarella and basil. Drizzle olive oil over and spray the balsamic vinegar at least 6-7 times. Then salt and pepper it up. Serve so each mini portion gets a tomato, some basil strips, and 1 mozzarella.
Fresh Mozzarella (the ones in the little balls)
Fresh basil, chiffonade
Olive Oil
F&E balsamic vinegar (really sweet and tasty and one of them comes in a spray bottle!!)
Salt and pepper
Butternut Squash Soup
Just like the squash...pureed. Subtly sweet and smooth.
Notes from the F&E Kitchen Table 11.3.08
Sigh. Today was painfully slow. So many people refused my samples and avoided eye contact. How demoralizing.
There was so much juice leftover too!! If only Anna had another stomach for F&E fruit punch.
Tortilla Crisps
Baked Apples
There was so much juice leftover too!! If only Anna had another stomach for F&E fruit punch.
Tortilla Crisps
F&E garlic and green onion tortillasSpread the sour cream, sprinkle cheese and pepper. Bake at 400 degrees until brown and crisp. Cut into wedges and serve with soup or salad.
Sour cream
Fresh parmesan cheese
Freshly cracked pepper
Baked Apples
F&E apple slicesMelt butter and toss apples to coat. Sprinkle 1/2 t cinnamon and 1-3 T brown sugar. Bake at 400 degrees until brown and soft. Then top with granola. Serve with ice cream, yogurt or eat.
Brown sugar
Cinnamon
2 T butter
F&E Honey and Flax granola
Notes from the F&E Kitchen Table 11.2.08
I can't believe I saw Mari!! (hehe She's so little it was like she was hiding behind Ghee's cousin.) Wow, long time no see.
Adalis came by and tried all sorts of treats: tres leches cake, meatball sub, coffee cake...she ended up buying the Mediterranean pizza. Yum!!
Graciela's Fish Tacos
Coppa wrapped Asparagus
F&E Chicken Tortilla Soup
Adalis came by and tried all sorts of treats: tres leches cake, meatball sub, coffee cake...she ended up buying the Mediterranean pizza. Yum!!
Graciela's Fish Tacos
F&E small corn tortillasToss the slaw in guacamole and salsa. Bake the fish according to package. Microwave the tortillas till warm then top with slaw, fish and sour cream.
F&E Halibut fried pieces (next to the fresh fish, but cooked)
F&E broccoli slaw
Guacamole
Sour cream
Salsa
Coppa wrapped Asparagus
Olive oilBake the asparagus in very little olive oil (just enough to make it barely shiny) until it is softened. Then wrap the coppa around it. If you don't like it too salty, use two asparagus per coppa slice. Bake until coppa is crisp and brown and crack black pepper over it.
Fresh asparagus
F&E Coppa
Freshly cracked black pepper
F&E Chicken Tortilla Soup
Sour cream
Tortilla strips
Graphical Representation of Diana-Animal Interactions
Actually, "you're a kitty" is pretty meaningful. What would be more accurate for this graph and true to me? "Awwwwwwwww!! CAT! Booboomewmew mewheeheeheeeeeeeeeeee!!!!!!!!"
Honey Bacon Brie Panini
Our (Susanne's and my) take on Susan Mun's and my favorite at Bread and Cie's.
Sliced country levain, ciabatta, or caramelized onion breadIn a cast iron skillet, lay bread, brie, slices of bacon, walnut and generously drizzle with honey, and another slice of bread. Heat and press, flip and heat and press until brown on both sides. Serve immediately.
Brie
Bacon, cooked
Walnut pieces
Honey
Notes from the F&E Kitchen Table 11.1.08
Today a crazy lady ran into me in the veggie aisle!!!! Where did she think she was?! Ranch 99?! She's lucky she's Eunice!!
Other delightful guest stars included Adam and Anna and a Berry White-out Cake with fresh berries! Wunderbar!
Nachos
*People were scared to try polenta. Some thought it was too boring...
Garlic Bread & Bruschetta with Basil
Chicken bites with Vodka cream sauce and basil
Creamy Cilantro with Chicken Slaw
Strawberry yogurt with granola and fruit
Other delightful guest stars included Adam and Anna and a Berry White-out Cake with fresh berries! Wunderbar!
Nachos
F&E jarred Chile Cheese DipPolenta with Vodka Cream Sauce and Basil
Green onions
Salsa
F&E Sweet Chili Chicken
F&E PolentaPan fry or bake the polenta in very little olive oil over medium high heat or in the oven at 400 degrees. Serve with sauce on the side or drizzled on top with basil.
F&E Vodka Cream Sauce
Basil Chiffonade
*People were scared to try polenta. Some thought it was too boring...
Garlic Bread & Bruschetta with Basil
F&E Garlic Bread (in ready made section)Bake the garlic bread according to the directions and serve with sauce on the size and basil sprinkled on top.
Jarred tomato Bruschetta (Aisle 7)
Fresh Basil Chiffonade
Chicken bites with Vodka cream sauce and basil
F&E Crispy chicken bites (in ready made section) it's a lot like chicken katsu(next time try it with the sweet chili sauce!)
F&E Vodka cream sauce
Fresh Basil
Creamy Cilantro with Chicken Slaw
F&E Creamy cilantro dressingToss and serve.
F&E Broccoli Slaw
F&E Ready made Chicken
Strawberry yogurt with granola and fruit
FAILED: Robust Spit-Activating Blueberry Almond Scones (Vegan)
Anna, Adalis and Priscilla all contributed to the name. Robust because of the explosive fresh blueberries. Spit-activating because it sweetens in your mouth as "your spit softens it". Hmm...appetizing, girls...appetizing.
2 C spelt flour/whole wheat
1T baking powder
1/2 t salt
1/3 C oil
1/3 C agave + ¼ C for brushing (can also dust with cinnamon/sugar)
¼ C water
1 t vanilla
1 t almond
½ C blueberries (if frozen, do not defrost)
¼ C sliced almonds
Preheat oven to 375 degrees.
Mix dry ingredients in a bowl. Add wet and mix for 30 seconds. Consistency will be soft almost like play-doh. Kneed in the almonds. Gently press out the dough into a 1/4" sheet and spread the blueberries onto half and fold the dough over and cover.
Form into triangles. Bake for 8 min, brush with agave nectar and bake an additional 2-4 minutes. (Not to self: in my oven, try leaving it on the top shelf for the whole time.)
Makes 9-10 scones
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