Tuesday, December 13, 2011
If this doesn't put you in the Christmas mood, well, I'm not sure what would. These cupcakes (red velvet, with cream cheese frosting) were looking pretty ho-hum, and I needed to wow the recipients (well, not really. They were for my husband's classes, and, let's be honest...the kids would have been happy with them being plain. The glitter was really for ME). Sparkle on, cupcakes.
Wednesday, October 5, 2011
When did fall get here? While I absolutely dread the coming winter, I do enjoy the slightly cooler temperatures, that smell in the air, the pumpkin lattes. But I always get a little flustered when a new season starts with regards to my clothes. Just when I feel like I've mastered my closet for summer (skirts! sandals! flats!), along comes fall to throw everything out of whack. I am still on the skinny jean phase (which probably means it's long gone out of fashion), but now I'm confused: can I wear other types of shoes with skinny jeans other than my flats? I know I can wear boots up over the jeans, but what are my other warm options? Low boots?
However. At least I always know what to bake. This plum tart is perfect for fall. Not only is it a cinch to throw together (it only dirties your food processor, and a cutting board for the plums. That's it. No, really), it pairs a crispy, just-sweet crust with tart, wrinkly-skinned plums. Simple enough for a weeknight, but also pretty for a dinner party if you paired it with some sweetened whipped cream.
(originally found here, but tweaked)
1 cup flour
½ tsp. baking powder
1/8 tsp + scant 1/8 tsp salt (not quite 1/4 tsp salt total)*
1 large egg, lightly whisked
3 Tbsp. diced, unsalted butter
4 to 6 plums
*I prefer my baked goods to have a nice salt presence, so I upped the amount a bit. If you prefer to make it with less, then you can just stick 1/8 tsp salt total.
Sunday, October 2, 2011
Saturday was a waste. Friday night held in store some unexpected guests, delayed dinner plans, lots of imbibing, and staying up way too late (past midnight! We were crazy!), which led to a pretty useless me on Saturday. I used to be able to handle that sort of night, but not anymore. So, my best intentions and plans went out the window for Saturday (vacuuming? What?). I did manage to get myself out of the house and meet a dear friend for lunch, and on my lazy drive back home I was struck with the sudden urge to bake some bread. My headache was finally dissipating, the windows were down, and suddenly I had energy.
I also had a helper. He made sure that I did not drop the loaves as I pulled them out of the oven. Can't you see how hard he's concentrating?
Tuesday, September 27, 2011
She made three sheet cakes, each a different flavor: chocolate, white raspberry, and a pina colada/pineapple/tropical combination, since the newlyweds are honeymooning in Hawaii. Truth be told, that last one sounded absolutely terrible to me, but as always, my sister convinced me otherwise, and once I tasted it I knew she was right. Job well done!
Thursday, July 21, 2011
Dinner, Night 4: Our favorite, Ruga Rialto.
My husband's meal: Grilled squid. Awesome.
Tuesday, July 5, 2011
I get really excited when we get invited to our friend's D and T's house for the 4th. Not only do they have a gorgeous house in the middle of Midtown, they also have a swoon-worthy pool with slate deck surround, a lovely sitting area, unlimited wine supply, and a great bunch of friends who, when invited to their house, bring a dazzling array of food to share. This year someone brought crag legs. Someone else made homemade corn salad, homemade guac, and remoulade sauce. The host grilled kielbasa and steak, and whipped up a sweet tea vodka concoction to share. My husband made his famous potato salad and deviled eggs. And I declared, a few days prior, that I was going to make pie.
Now. I have made lots of sweets. Crumbles, grunts, pandowdies, etc. But never have I attempted a double crust pie. And let me tell you...drumroll...it's so easy. Yes, easy. Just roll your pie crust out either on one sheet or between two sheets of wax paper. Really, that's the trick. (I hope I am convincing you with my confidence to go out and try this for yourself, but I was a little timid!) But really, just go for it! And my real goal (aside from the main goal of wowing everyone with this awesome pie at a party where everyone brings great food) was to get stars cut into the top of my pie crust. Priorities, right? As you can see, I pretty much succeeded. Just cut shapes out of your final pie crust (before you drape it over the fruit, while it's still on a sheet of wax paper), and then pray and mutter under your breath as you carefully position the wax paper (crust side down) over your pie, and then pray again as you sloooooowly peel the wax paper off and hope you don't tear it and have to start over. See? Easy!
Thursday, June 23, 2011
It consisted of crab salad, crab puff pastry, chicken curry, a salad of octopus and eggplant, shrimp something or other, and something with sardines. Yummm!
Wait, we still have to eat dinner? Remember that we started all of this around 5 pm, so it was close to 8:30 and while we had eaten a lot of snacks (plus more than a few glasses of Prosecco), we still wanted to grab a light dinner. So, we had dinner at Trattoria Pizzeria Nono Risorto, and of course got pizza:
It was wonderful, and the perfect end to a gluttonous evening. Next up...cuttlefish and more pasta!
Wednesday, May 25, 2011
1. Thinly slice scallions, separating darker green parts for garnish.
2. In a skillet over medium heat, melt butter. Add light green and white parts of scallion and sauté until wilted, 2 minutes. Add sorrel leaves, salt and pepper. Cook, stirring, until sorrel wilts and starts to break down, turning olive-green in color, about 3 minutes. Stir in cream and let simmer for 1 minute to thicken a bit.
3. Carefully crack eggs into skillet; they should fit in one layer. Lower heat to medium-low and sprinkle eggs with salt and pepper. Cover pan and let cook for 2 minutes, then turn off heat and let eggs rest, covered, until done to taste, about another 30 seconds for very runny yolks (the whites should cook through).
4. Carefully scoop eggs and sorrel sauce into two bowls. Season with chili and flaky salt; garnish with scallion greens. Serve with toast.
Wednesday, March 30, 2011
Monday, March 21, 2011
Monday, March 14, 2011
When we cook during the weekends, my husband and I like to play a little game. It's just like the segment on Hell's Kitchen where the judges rate the chefs' meals by listing the maximum price that they would pay for that particular meal in a restaurant. Let's play that game right now.