Tuesday, May 18, 2010

I don't even know

I love fruit! A lot! When I was working at the bakery, two summers ago, I ate fruit for dinner every night. A ziplock container filled with strawberries and purple grapes, yum! I remember one Friday, we were out of strawberries. My mother was stunned on how I devoured them so quickly, she doesn't really like fruit. I don't remember what I brought to work that day, maybe just grapes? The bakery wasn't even open yet when I heard a knock at the door. Usually, the disturbance would perturb me as the knocking was usually someone seeing if they could come in to buy cupcakes before we were open?! Nevertheless, I looked up and it was SWEET T! He was going out of town that day, so I had already told him goodbye the night before, I thought he just wanted to say goodbye again, but no--- he had strawberries :) What a nice guy!

All of that to say, fruit it one of my favorite things to eat. Blueberries, have yet to capture my heart though. I do not know what it is about them, but I don't like them as much as all of the other berries. Or really much at all. I especially don't like blueberry muffins. T does though and so does the muffin monster. The muffin monster is my Dad's brother who lovingly earned that name when I was a little girl. My mom baked some muffins, when my uncle was in town, I am not quite sure how many--- but when we woke up the next morning they were all gone. My uncle had eaten EVERY single one and that morning affectionately earned the title the muffin monster. Well, a few weeks ago it was the muffin monsters birthday and I stumbled across a recipe for blueberry muffins and thought I would bake them for his birthday. The only problem for you guys reading and for the muffin monster is I have no idea where I got this recipe. :)

First I made the topping

then zested a lemon

coated the frozen blueberries with sugar, the recipe called for frozen ones


blueberry batter


T, the topping man



the muffin monster's muffins

ready to go

T's muffins

wait, I don't like muffins right, especially blueberry

These muffins were incredible. I will search high and low for the recipe and post it when I find it!

Monday, May 17, 2010


ok. Two of my favorite foods of the moment, along with T's = a great dinner! Just like cookies, I am not the biggest bread person, only because it isn't often that I have incredible bread. I was in Whole Foods a few weeks ago, I broke down and bought some of their bread; I was desperate. I picked out a large, round loaf. I can't remember what it is called, but it is filled with different seeds and it DELICIOUS when served in the following way.

Toasted to your desired browness AND topped with whipped, kosher cream cheese, sliced ripe tomatoes, and fresh basil (from T's herb garden!!! I would say mine, but he does all of the nurturing; I just cook with the herbs.) WOW! This is a family favorite on New York Bagels, but now I can enjoy this delicacy when we are bagel-less.

II. cous cous

I was determined to make a better cous cous than a restaurant in town. I made this by following the box's directions for cooking the cous cous. When it was finished, I put it into a bowl and tossed it with lemon juice, vinegar, and olive oil. Then put that into the refrigerator to cool. Later, I added matchsticked radishes, shredded carrots, quartered grape tomatoes, sliced green onions, and chopped mint. To top off the cous cous I toasted some macadamia nuts and golden raisins that were reconstituted in warm honey. Of course, I seasoned it with kosher salt and freshly ground pepper. wow, delicious!

III. What would a meal be without a filet of venison. It actually isn't bad! It is surprisingly good, for all the skeptics that still exist. Just a little butter, oil, salt, pepper, parsley.... Just like I prepare beef.

perfect dinner!

Monday, May 10, 2010


I was two classes shy from having a minor in Spanish, but I am lazy and did not get it! A year later, I sometimes wish I would've done it, but I haven't lost sleep over it. Mexican wedding cookies are a family favorite, so when I was asked to make them for a friends engagement party, I knew I could give some to my mom as a happy as well. Whenever I bake, I more often than not turn it into gifts as well.... I love to and I always have way more than T and I need especially since I only like to taste what I make, haha- Taste! Remember my 90 minutes on the treadmill??!

I think I have said it before, but toasted nuts are THE ONLY WAY TO GO! They taste a
million times better; in my opinion, they are only edible this way.

Pecans, toasted!


the dough

in the oven, the lens got foggy


cooling AND close up

They have to cool completely before you submerge them in powdered sugar.



These cookies are buttery, smooth, and velvety AND if you bake them long enough, they are crunchy as well. As I've said before, I am not the biggest cookie fan due to the plethora of the poorly made ones out there. I don't love these, but I can tell they are good!!! I know that doesn't sound convincing, but you should try them! They are worth your time, effort, and workout :)


Saturday, May 8, 2010


One night in January, my parents, T, and I went to a local restaurant for dinner and my mom and I split gouda risotto topped with lobster and shrimp. When I tasted it, my mouth went crazy; it was so good! I get really excited when I eat food that tastes good; instantly, I was inspired.

Gouda was on
sale at my favorite grocery store, so I bought it with great aspirations to recreate this dish.

I made risotto once before with my parents, but that was with my parents! I'd never made it all alone. I think that has something to do with the fact that it took me two months of research and planning to muster up the confidence to tackle this dish.

After getting off relatively early (around 6) on a RARE chilly spring day, I unwrapped the cheese

and grated away

next up, was the onion, chopped well.

A pot of chicken stock, it is KEY that this it HOT. If the stock is cold or even warm, it will not cook the rice!!!

Then I melted butter and evoo in a pan

added the onion and minced garlic, when it began to caramelize, I added the

ARBORIO. Arborio is a stout grain of rice. It is shorter and fatter then regular rice. Its starch content it high, which is why it is perfect for risotto.

When I had the risotto with my mom, it had an orangish hue, so I thought to add something quite luxurious....

Saffron. Saffron is from the crocus flower. It is actually its stamen. One pound of Saffron is made from 50,00-75,000 flowers! and Is about $1000 per pound! A rather pricey spice

In it goes.

It began to brown quite nicely.

The first liquid I added was some white wine. I added about 1 cup.

After that liquid is completely soaked up. KEY:completely

The chicken stock made it's way over to the risotto pot.

one ladle at a time.

Stir the risotto and continue the process of adding the stock one ladle at a time until the rice can absorb no more liquid and the rice is al dente. (to the tooth, which just means has a little bite to it, not mushy. ushy, overcooked rice)

Then, add the grated gouda, it gets all melty! yum!

Add the lobster

top with fresh parsley.

I served it it my fine china to up the wow factor (and WOW, it was good!)

We also sat at the dining room table in order to enjoy the evening a little more.

Of course, I had some red pepper flakes and siracha with mine :)

I just want to say that I made this meal 3 weeks ago and I am just posting it, So I have loads more to come, now if I just had loads of time to post!!! Also, my first guest blogger will be blogging this week, so get excited!!