And I'm not sorry about it! Thick and creamy greek yogurt, bruleed with natural sugar in the raw. Serve this with stewed seasonal berries and this breakfast freaking rules.
Monday, October 15, 2012
When there is a crispness in the air and I need to pull out my jacket and boots, it's time to roast some squash! ...What? No? It's not a weird statement, okay? It's a choice. Anyway! Roasted acorn squash is delicious, plain and simple. Maple, cayenne, sage, and rosemary bring everything together in delicious harmony.
Shout "Recipe please" if you're hungry!
Thursday, September 27, 2012
Monday, September 24, 2012
Thursday, September 20, 2012
This was quite the experiment! These were fun to bake but above all, they tasted delicious. Espresso french macaroons, some filled with strawberry jam, others with salted caramel. The key to these are letting them rest, and not under baking. They're better the day after they're baked!
Monday, September 17, 2012
Friday, September 14, 2012
Thursday, September 13, 2012
Oh the experiences I've had! It's time to share and time to try out the new direction this blog will be taking. In the past few months I have worked as a pastry chef in an upscale steakhouse (with no formal training), catered to cupcake needs, and experimented to no end. It's been a blast, to say the least, but now I want to share everything with you all!
Okay so here's how it's going to work. I'm mixing my old food blog with my new love, food photography. I'll post pictures of my newest and classic creations with a quick description, which will allow me to update this blog more often. When you see something that sparks your fancy, holler "Recipe please!" and I will deliver!
Okay Blogspot...let's see how this goes.
Let the eyes feast.
Tuesday, February 7, 2012
What you need:
3 large spanish onions sliced
3 tablespoons salted butter
3 large crushed garlic cloves
Kosher salt and freshly ground pepper
2 very large thyme sprigs tied together with butchers twine
Dash of crushed red pepper
3 cups good quality (preferably homemade) beef stock
1 cup of the same quality chicken stock
About 1/4 cup cognac
Italian bread or some day-old baguette from dinner the night before, cubed
Gruyere or much less expensive swiss cheese, shredded (hey, we're on a budget here)
Here we go:
Heat the butter in a large heavy bottomed skillet and melt. Add in the sliced onions and turn the heat to medium low, here's where we need to pay the most attention because we don't want to burn the onions. Stir continuously until the onions start to soften and color, about 10 minutes. Add the garlic, salt, pepper, thyme, and red pepper.
Saute all together for about another 5-10 minutes or until the onions are nice and brown. Add the stocks. Ready? Leave it alone! Let it simmer together for about 20-30 minutes, depending on how impatient you are. Stir in the cognac 5 minutes before
the end of the cooking time.
Serve up the soup in oven safe bowls, top with the bread and cheese and throw under the broiler until they become brown and bubbly. Time varies on the broiler, mine takes about 3 minutes.
I can't really think of another soup I want more on a cold winter day. Well to be honest, any day. Leftovers just gain in flavor, so I make double batches to whip out for a quick lunch or dinner.
Onion soup in about 50 minutes? Sign me up.
Tuesday, January 31, 2012
Oh no! I've been missing!
Well you know how it goes, school happens, graduation happens, and then life happens. Where am I now? Somewhere in between graduation and life, I suppose. But that means more updates for you (and more stress about finding a job for me)! But hey, the cupcake catering is still in effect so if you want to order some let me know! New blog specifically for cupcakes and confections coming soon.
Something special for dinner tonight and I have a feeling you'll see just what it is.
I've been missing and I've missed you. Let's cook and make up.