So I would like to apologize for vanishing from the blogsphere for a while. I had no money for experimenting on food and lacked motivation to try new things.
BUT
I got a really nice knife set and spice rack for christmas! I know that I'll be making some wonderful food once the new year starts
Wednesday, December 31, 2008
Sunday, November 16, 2008
Italian Dressing, Old School...
So I haven't actually made this yet, but it is sitting on a post it in my room, and no doubt going to be lost soon.
Dad's Italian Dressing
If this is the recipe my dad use to make it is literally the best italian dressing EVER. I'm hoping when I go home over winter break or when my financial situation is more lucrative I can make this.
Dad's Italian Dressing
- 2 cups good quality extra virgin olive oil
- 1/4 cup balsamic vinegar
- 3 shallots, finely diced
- 1 head of garlic, finely minced (salt on garlic)
- Bunch of basil
- bunch of thyme
- 1/2 bunch Italian parsley
If this is the recipe my dad use to make it is literally the best italian dressing EVER. I'm hoping when I go home over winter break or when my financial situation is more lucrative I can make this.
Tuesday, November 11, 2008
Apologies & Gnocchi
Sorry I haven't been around. With the Fiance leaving for Japan and now closing in on the last month of school things have gotten busy. Tonight I decided to break away from Statistics and make some Gnocchi
Gnocchi with Butter Thyme Sauce
For Butter Sauce
1.5 cup butter
1 tsp fresh thyme leaves
For Gnocchi
1 Russet 1 lb potato (I only had Yukon Gold)
1/2 tsp salt
1/4 tsp black pepper
1 egg, beaten
1/4 cup flour
1/4 cup shaved Pecorino Romano (I had Parmesan romano)
DIRECTIONS
Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.
Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. For whatever reasom my Gnocchi was really sticky so they did not turn out as nicely as Gianda's did.
Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.
Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.
OVERALL: Very good. I had some problems with the dough. Gnocchi is VERY filling. It's not my favorite thing to eat either, but I was in the mood. Good flavor and great recipe.
Gnocchi with Butter Thyme Sauce
For Butter Sauce
1.5 cup butter
1 tsp fresh thyme leaves
For Gnocchi
1 Russet 1 lb potato (I only had Yukon Gold)
1/2 tsp salt
1/4 tsp black pepper
1 egg, beaten
1/4 cup flour
1/4 cup shaved Pecorino Romano (I had Parmesan romano)
DIRECTIONS
Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.
Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. For whatever reasom my Gnocchi was really sticky so they did not turn out as nicely as Gianda's did.
Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat.
Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.
OVERALL: Very good. I had some problems with the dough. Gnocchi is VERY filling. It's not my favorite thing to eat either, but I was in the mood. Good flavor and great recipe.
Thursday, October 30, 2008
Early Thanksgiving
So this past Sunday, I decided to have a little thanksgiving Dinner with the boyfriend, since He'll be in Japan for the actual thanksgiving.
Maple Walnut Turkey
1. Use Uncle Ben's Long Grained Rice (I used a package of white I had) combine with the water, and pour into the bottom of the crock pot.
2. Place the turkey in skin side up.
3. Pour maple syrup & walnuts in.
4. Set on low & cook for 5 hours.
OUTCOME: Um, so the store didn't have turkey breast, they had turkey cutlets. AND I put it on high instead of low. So they were dry. Like Saharan Africa dry. I didn't even eat the turkey, although it did taste good. Next time I won't be so absent minded.
1. Cook green beans in carrots until tender. We did this by microwave for about 12 minutes.
2. Melt butter and combine seasoning and basil. Mix. Our over Veggies.
3. Enjoy
OVERALL: So honestly (and my boyfriend will agree) these were so fucking good. I actually went back for seconds BEFORE I went back for more sweet potato pie *gasp* He is the one who actually made them, so all credit goes towards him!
His Plate: In a clockwise direction, The overdone Turkey, Green Beans & Carrots, Sweet potato Pie, Mashes Potatoes
My Plate: Mashed Potatoes, Sweet Potato Pie, Chicken from the night before, Green Beans & Carrots, Cranberry
Maple Walnut Turkey
- Turkey Breast
- 1/2 cup Maple syrup
- 1/4 cup water
- 1/2 cup Walnuts
- Package of Rice
1. Use Uncle Ben's Long Grained Rice (I used a package of white I had) combine with the water, and pour into the bottom of the crock pot.
2. Place the turkey in skin side up.
3. Pour maple syrup & walnuts in.
4. Set on low & cook for 5 hours.
OUTCOME: Um, so the store didn't have turkey breast, they had turkey cutlets. AND I put it on high instead of low. So they were dry. Like Saharan Africa dry. I didn't even eat the turkey, although it did taste good. Next time I won't be so absent minded.
--------------------------------------------------------------
The Success of the night:
Green Beans & Carrots
- 1/2 cup butter
- 2 tbsp Mrs. Dash Seasoning
- Chopped Basil (about 3 leaves)
1. Cook green beans in carrots until tender. We did this by microwave for about 12 minutes.
2. Melt butter and combine seasoning and basil. Mix. Our over Veggies.
3. Enjoy
OVERALL: So honestly (and my boyfriend will agree) these were so fucking good. I actually went back for seconds BEFORE I went back for more sweet potato pie *gasp* He is the one who actually made them, so all credit goes towards him!
His Plate: In a clockwise direction, The overdone Turkey, Green Beans & Carrots, Sweet potato Pie, Mashes Potatoes
My Plate: Mashed Potatoes, Sweet Potato Pie, Chicken from the night before, Green Beans & Carrots, Cranberry
Sunday, October 26, 2008
Grandpa' Joe's Cheesecake
Sorry I've been gone for a while. My boyfriend is in town and I'm spending as much time with him as I can before he leaves for Japan for 2 years. I've been bragging about a cheesecake my grandpa made when I was little. We just called it Italian Cheesecake.
3lbs of Ricotta Cheese
8 eggs (I did 2 eggs and 6 egg yolks)
1.5 cups sugar
0.5 cup flour
0.5 cup heavy cream
1 tbsp lemon zest
1 tsp vanilla extract
Graham Cracker crumbs.
Directions:
1. Heat the oven to 425.
2. In a VERY large bowl beat the Ricotta until smooth. gradually add in the eggs, beating after every addition. Once the mixture is smooth, add the sugar and flour. Beat. Add the Lemon zest, vanilla, and heavy cream. The mixture should be smooth, no lumps.
3. Butter the sides of a large spring pan. Sprinkle the graham crackers over, making sure they stick. For a thicker crust, add more crumbs but make sure to press them down.
4. Pour in the batter. Cook in the oven for 10 minutes. Then turn the oven temp down to 350 degrees and cook for an hour. After the hour, turn off the oven and let the cheesecake cool for about 10 minutes.
5. Refrigerate for about 3 hours before serving.
OVERALL: This is honestly my FAVORITE cheesecake ever. It's not nearly as sweet as cream cheese based cheesecakes, but is still smooth and rich. It would go great with any type of topping be it fruit, chocolate, or even a base for a pumpkin pie cheesecake. My boyfriend really like it, never having a ricotta cheesecake. But watch out, it's really not that healthy for you, so make this when you are having company over or giving some away because, trust me, you WILL eat it all if precautions aren't taking.
This recipe is very near and dear to my heart. I hope you guys try it and love it as much as I do :)
Grandpa Joe's "Italian" Cheesecake
3lbs of Ricotta Cheese
8 eggs (I did 2 eggs and 6 egg yolks)
1.5 cups sugar
0.5 cup flour
0.5 cup heavy cream
1 tbsp lemon zest
1 tsp vanilla extract
Graham Cracker crumbs.
Directions:
1. Heat the oven to 425.
2. In a VERY large bowl beat the Ricotta until smooth. gradually add in the eggs, beating after every addition. Once the mixture is smooth, add the sugar and flour. Beat. Add the Lemon zest, vanilla, and heavy cream. The mixture should be smooth, no lumps.
3. Butter the sides of a large spring pan. Sprinkle the graham crackers over, making sure they stick. For a thicker crust, add more crumbs but make sure to press them down.
4. Pour in the batter. Cook in the oven for 10 minutes. Then turn the oven temp down to 350 degrees and cook for an hour. After the hour, turn off the oven and let the cheesecake cool for about 10 minutes.
5. Refrigerate for about 3 hours before serving.
OVERALL: This is honestly my FAVORITE cheesecake ever. It's not nearly as sweet as cream cheese based cheesecakes, but is still smooth and rich. It would go great with any type of topping be it fruit, chocolate, or even a base for a pumpkin pie cheesecake. My boyfriend really like it, never having a ricotta cheesecake. But watch out, it's really not that healthy for you, so make this when you are having company over or giving some away because, trust me, you WILL eat it all if precautions aren't taking.
This recipe is very near and dear to my heart. I hope you guys try it and love it as much as I do :)
Saturday, October 11, 2008
Acorn Squash
Inspired by Tyler Florence's recipe for roasted Acorn Squash, I went out to try one. Believe it or not the store didn't have any, so instead i got Golden Acorn Squash- not REALLY sure of the difference...
Yesterday, I noticed this months food challenge was acorn squash, orange, and sage. So I decided to play along with that, as well as making the original recipe I saw. Funnily enough, we didn't have oranges.
Roasted (Golden) Acorn Squash
1/2 Acorn Squash
1/2 stick butter, melted
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup brown sugar
1. I par boiled the squash for about 8 minutes so it softened up.
2. Melt the butter, adding in the sugar, nutmeg, and cinnamon.
3. Heat the oven to 400. Paint the squash with the butter mixture.
4. Cook for 20 minutes, until tender.
Roasted Acorn Squash Version 2
1/2 Acorn squash
1/2 stick melted butter
2 cloves of chopped garlic
1 tbsp sage
I'm pretty sure you could add some orange zest/orange concentrate for flavor. About 1/2 orange zested or 2 tbsp orange concentrate. You might wanna 86 the garlic then.
1. Same procedure as above, only combine sage and orange zest/concentrate to the butter.
Overall: SO I've never had squash before and I probably won't have it again. The sage one was really bad. Never make that. The first one wasn't bad, but being that I never had squash, the texture really threw me off. Very stringy and the strings were hard. Maybe I didn't cook it enough? It seriously needs to be like pureed for me to try this again.
Yesterday, I noticed this months food challenge was acorn squash, orange, and sage. So I decided to play along with that, as well as making the original recipe I saw. Funnily enough, we didn't have oranges.
Roasted (Golden) Acorn Squash
1/2 Acorn Squash
1/2 stick butter, melted
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup brown sugar
1. I par boiled the squash for about 8 minutes so it softened up.
2. Melt the butter, adding in the sugar, nutmeg, and cinnamon.
3. Heat the oven to 400. Paint the squash with the butter mixture.
4. Cook for 20 minutes, until tender.
Roasted Acorn Squash Version 2
1/2 Acorn squash
1/2 stick melted butter
2 cloves of chopped garlic
1 tbsp sage
I'm pretty sure you could add some orange zest/orange concentrate for flavor. About 1/2 orange zested or 2 tbsp orange concentrate. You might wanna 86 the garlic then.
1. Same procedure as above, only combine sage and orange zest/concentrate to the butter.
Overall: SO I've never had squash before and I probably won't have it again. The sage one was really bad. Never make that. The first one wasn't bad, but being that I never had squash, the texture really threw me off. Very stringy and the strings were hard. Maybe I didn't cook it enough? It seriously needs to be like pureed for me to try this again.
Wednesday, October 8, 2008
Catalina Chicken
So this is a recipe my mom made for my sister and I when we were little.
Catalina Chicken
3 Frozen Chicken Breast (You could use split breast or thighs as well, I just don't like the dark meat)
1 cup Catalina Dressing
1 cup Apricot Preservatives
1 package French Onion Soup Mix
OPTIONAL
1/2 thinly sliced potatoes (i'd suggest Yukon gold potatoes)
1/2 cup sweet onion/pearl onions
1. Now there are 2 options to prepare this meal. I remember my mom would bake at 400 degrees for about 30 minutes. I opted for the slow cooker.
2. Combine all ingredients in the slow cooker/crock pot. Set on Low and cook for 12 hours OR you can do what I did and set on low for about 6 hours, then switched to high for about 3 hours.
OVERALL: Well, I stupidly added water to the mixture, completely forgetting that the water from the frozen chicken would add to the sauce. So mine came out kinda soupy. Next time I'll add maybe a little bit of water. (I added about 2/3 cup, D'oh!)
But the flavor is awesome and the chicken shreds apart, and it's so yummy. Brings back childhood memories. I should warn that the chicken comes out a bit dry, but it doesn't bother me too much, it might turn out moister with dark meat. But my picky roommate liked it so that has to mean something.
---------
Catalina Chicken
3 Frozen Chicken Breast (You could use split breast or thighs as well, I just don't like the dark meat)
1 cup Catalina Dressing
1 cup Apricot Preservatives
1 package French Onion Soup Mix
OPTIONAL
1/2 thinly sliced potatoes (i'd suggest Yukon gold potatoes)
1/2 cup sweet onion/pearl onions
1. Now there are 2 options to prepare this meal. I remember my mom would bake at 400 degrees for about 30 minutes. I opted for the slow cooker.
2. Combine all ingredients in the slow cooker/crock pot. Set on Low and cook for 12 hours OR you can do what I did and set on low for about 6 hours, then switched to high for about 3 hours.
OVERALL: Well, I stupidly added water to the mixture, completely forgetting that the water from the frozen chicken would add to the sauce. So mine came out kinda soupy. Next time I'll add maybe a little bit of water. (I added about 2/3 cup, D'oh!)
But the flavor is awesome and the chicken shreds apart, and it's so yummy. Brings back childhood memories. I should warn that the chicken comes out a bit dry, but it doesn't bother me too much, it might turn out moister with dark meat. But my picky roommate liked it so that has to mean something.
---------
Subscribe to:
Posts (Atom)