Oh Crack Pie, I had no idea what you were until I took a bite of you. I had NO idea what you were about until I put that fork into my mouth and tasted you.
This moment changed my life.
Crack Pie. In essence crack, but literally the best thing next to chocolate....or even bet...NO CHOCOLATE IS THE BEST.
But, this new thing called crack pie...I can't stop thinking about it.
So its a momofuku recipe. Oh little momofuku and your clever little pie.
Thanks mom for cooking this pie and having a bit left over so I could be touched by its greatness.
Soon Crack Pie will live again, THIS COMING WEEKEND!!!!
Tuesday, February 16, 2010
Sunday, February 7, 2010
Sunday Mornin'
Another lazy Sunday morning. I do indeed love this moment in time. I have been lucky enough to have been to my few favorite breaky places in LA. Downtown are the Nickel Diner and Bottega Louie. A few more throughout the city too like Snug Harbor. mmm
What I appreciate most about breakfast (besides the baked goods that I live for) are eggs. I LOVE eggs. I love them and hate them. I am that person that if my eggs are not cooked to my liking, I send them back to the kitchen. Yes I do that, but I hate hate hate hate hate a cooked though yolk when I have a fried egg. YUCK!!!
I also love sausage. This came from childhood. I grew up on those apple chicken sausages from Gelson's. In my mind, they are still the best. mmmm
Anyways lets get back to right now. This morning was about leftovers and not spending $. I took the rest of the spinach and sausage with the last of our 5 eggs and some goat cheese.
Viola: My Spinach, Sausage, Goat Cheese Scramble.
Whenever I make eggs, it always depends on my mood. Last weekend it was all fried eggs. But when wanting to get rid of veggies and extra foods, nothing is better than an omelet. But you see I cannot be trusted with an omelet right now in life. Yes I have tried, and maybe one or two have worked. But I just wanted to do this right the first time, so hence the scramble.
Ingredients:
5 eggs
2 handfuls of spinach
1.5 sausage cut into quarter moons (I think we used some sort of Spicy Italian)
2 tablespoons of milk
1ish tablespoon of goat cheese (use more if you want the goat cheese taste more present)
salt, pepper, oil
Directions:
Put the eggs into a bowl and add the milk. Mix around.
Cook sausage through and cut them up. I also steamed the spinach because it was adult and not baby. I wanted to make sure I had cooked spinach in my scramble. Then at a med-low heat pour the eggs into the pan. Continue to scramble eggs. Throw in the spinach and sausage. Continue to scramble making sure the eggs do not stick to the bottom. If your eggs are cooking too fast, turn down the heat or take them off the heat. They will still continue to cook because they are in a hot pan. It is important to remember this fact when cooking scrambled eggs. Throw in the cheese still when the eggs are a bit runny so you can mix the cheese in totally.
Then its done and eat!!
What I appreciate most about breakfast (besides the baked goods that I live for) are eggs. I LOVE eggs. I love them and hate them. I am that person that if my eggs are not cooked to my liking, I send them back to the kitchen. Yes I do that, but I hate hate hate hate hate a cooked though yolk when I have a fried egg. YUCK!!!
I also love sausage. This came from childhood. I grew up on those apple chicken sausages from Gelson's. In my mind, they are still the best. mmmm
Anyways lets get back to right now. This morning was about leftovers and not spending $. I took the rest of the spinach and sausage with the last of our 5 eggs and some goat cheese.
Viola: My Spinach, Sausage, Goat Cheese Scramble.
Whenever I make eggs, it always depends on my mood. Last weekend it was all fried eggs. But when wanting to get rid of veggies and extra foods, nothing is better than an omelet. But you see I cannot be trusted with an omelet right now in life. Yes I have tried, and maybe one or two have worked. But I just wanted to do this right the first time, so hence the scramble.
Ingredients:
5 eggs
2 handfuls of spinach
1.5 sausage cut into quarter moons (I think we used some sort of Spicy Italian)
2 tablespoons of milk
1ish tablespoon of goat cheese (use more if you want the goat cheese taste more present)
salt, pepper, oil
Directions:
Put the eggs into a bowl and add the milk. Mix around.
Cook sausage through and cut them up. I also steamed the spinach because it was adult and not baby. I wanted to make sure I had cooked spinach in my scramble. Then at a med-low heat pour the eggs into the pan. Continue to scramble eggs. Throw in the spinach and sausage. Continue to scramble making sure the eggs do not stick to the bottom. If your eggs are cooking too fast, turn down the heat or take them off the heat. They will still continue to cook because they are in a hot pan. It is important to remember this fact when cooking scrambled eggs. Throw in the cheese still when the eggs are a bit runny so you can mix the cheese in totally.
Then its done and eat!!
Saturday, February 6, 2010
No way! Still Cookin! Irish Soda Bread
Well baking. And that is where I feel most comfortable. I just made some Irish Soda Bread!!!
Well its in the oven, baking (see the butter dripping itself all over the bread?):
So I am in love with all things bready: biscuits, scones, muffins, etc. Though I have never made a bread, I thought it would be easy to bake some soda bread. Why? Because there is no yeast! I have never used yeast and do not have any on stock. Maybe one day but just not right now.
Most soda bread recipes ask for buttermilk. I usually do not have buttermilk. I think though I need to because most recipes I see use it. And though I have read about making buttermilk with milk and lemon juice, I also had a huge thing of yogurt that needed to be used.
Oh My God, RAINBOW!!! Do you see it?!?!
So here we are, with an Irish Soda Bread recipe using yogurt. Shockingly its from Stoneyfields website: a milking company.
http://recipes.stonyfield.com/recipes/showRecipe?id=131
Well its in the oven, baking (see the butter dripping itself all over the bread?):
So I am in love with all things bready: biscuits, scones, muffins, etc. Though I have never made a bread, I thought it would be easy to bake some soda bread. Why? Because there is no yeast! I have never used yeast and do not have any on stock. Maybe one day but just not right now.
Most soda bread recipes ask for buttermilk. I usually do not have buttermilk. I think though I need to because most recipes I see use it. And though I have read about making buttermilk with milk and lemon juice, I also had a huge thing of yogurt that needed to be used.
Oh My God, RAINBOW!!! Do you see it?!?!
So here we are, with an Irish Soda Bread recipe using yogurt. Shockingly its from Stoneyfields website: a milking company.
http://recipes.stonyfield.com/recipes/showRecipe?id=131
Ingredients
3 cups all purpose flour1 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon salt
4 tablespoons butter
1 cup dried currants
1 1/2 cups Stonyfield lowfat plain ygourt
Directions
Preheat the oven to 350°F. In a large mixing bowl, combine dry ingredients. Cut in butter until clumps are pea-sized. Stir in currants and yogurt. Turn the dough out onto a floured cutting board, knead 1 minute, and shape into a disc. Slice and "X" in the top of loaf and bake on a greased baking sheet for 45-50 minutes. One 8-inch wide loaf.Sadly enough my bf, Peter, does not have Kitchen Aid mixer so I cannot make extravagant or easily made anything. I am settling for the old school style, using a spoon and a bowl. It is intense at times and my arms get tired quick, but I still gotta do it. This time was interesting as well because I had to cut the butter into the flour. So I just used a fork for that. Hope that works...
Overall, I needed more yogurt. I would use 1 and 3/4 cups of yogurt, or adding in some milk maybe?
It was fun to knead the bread, its like rocking your baby to sleep before you put it in the oven to sleep.
ITS OUT!!
Isn't it beautiful! I am just so proud. Its totally golden and when I knocked on the bottom, it had the hallow sound!! Ugh I love baking. The results are just so satisfying!!So we eat:
Oh my goodness: this loaf is much bigger than I imagined. When it was baking, oh did it grow. I mean I know the recipe called for 4 cups of flour total, and it was more than all the other recipes I looked at, but still!!! I am still amazed. So I am glad tomorrow is Super Bowl Sunday, because they are gonna get a taste of this....
Uh oh...well if it is still around by tomorrow.....mmmmmmmm
I truly hope someone tries this recipe, its basically fail proof. Just remember when baking, you never want to take control of the flour. Once you work with it too much, say goodbye to airy, fluffy goodness.
My Version of Marinated Cauliflower, Olive, and Arugula Salad
Well, I just marinated it. Packed it in tupperware for chill time. Here is the recipe:
* 1/2 cup plus 2 tablespoons red wine vinegar
* 6 tablespoons Dijon mustard
* 1 cup canola oil
* 1 large head of cauliflower, cut into 1-inch florets (about 6 cups)
* 2 cups Kalamata olives, pitted, halved
* 1 1/2 cups chopped celery
* 1 bunch green onions, chopped
* 1/4 cup chopped fresh Italian parsley
* 16 cups arugula (about 10 ounces)
Whisk vinegar and mustard in small bowl; gradually whisk in oil. Season dressing generously with salt and pepper. Combine cauliflower, olives, and celery in large bowl. Add 3/4 cup dressing; toss to coat. Cover salad and remaining dressing separately; chill overnight.
Mix green onions and parsley into salad. Arrange arugula on platter; drizzle with remaining dressing. Top arugula with cauliflower mixture. Sprinkle with pepper.
My version, well I only used half a cup of oil and about half of the vinegar it called for. For some reason it did not feel as if I had 6 cups of cauliflower, but it also seemed that the dressing was just too much. I did not want my cauliflower drowning in dressing. I know its a marinade, so I will just have to wait and see. Also used a cup of celery and 2/3 of the called for olives.
Since last week, I feel low with my possibilities of cooking good food. But I am continuing and hopefully renewing myself!
I still feel as if the recipe needs something a bit more, like chili flakes. But I will wait, and see how it comes out tomorrow.
'
So I just took it to my superbowl party. Before I left the house i put the parsely and the onions in it. I did half a bunch of onions and it seemed fine. I feel as if I did not have 6 cups of cauliflower, but I never weighted it either. When I got to the party I mixed it with arugula. I liked the end product. People ate the salad but it was not a crowd favorite, I could tell. My mother suggested next time I cook the cauliflower to get a sweeter taste. So maybe next time I will do that. Anyways, I think overall its a solid recipe. I like vinegar things and liked this. But everyone is different. So tinker away for the best recipe, I most definitely will next time I try this one.
Sorry no finished product photos... : (
Here I Am
So Ive decided to give this another go. We recently have been getting boxes of veggies/fruits from this website: abundantharverestorganics.com. Its super great. We get the small box for $19 bucks a week and then we have food at the apartment!!
Its a genius idea. I am in total love.
Why this is so great? It makes me cook again!!!
Last week was a failure, so we will not talk about that anymore. But this weekend, I am gonna make some marinated cauliflower salad from a recipe I get on epicurious.com
You see now that I am two weeks into my box delivery, I have two heads of cauliflower. And it being super bowl Sunday tomorrow, I need to bring something over with cauliflower. So soup isn't so travel friendly, and a crudette could be a fab idea. But for some reason I have this memory of my mother making a delicious cauliflower salad. So here I go, I hope it turns out well.
Its a genius idea. I am in total love.
Why this is so great? It makes me cook again!!!
Last week was a failure, so we will not talk about that anymore. But this weekend, I am gonna make some marinated cauliflower salad from a recipe I get on epicurious.com
You see now that I am two weeks into my box delivery, I have two heads of cauliflower. And it being super bowl Sunday tomorrow, I need to bring something over with cauliflower. So soup isn't so travel friendly, and a crudette could be a fab idea. But for some reason I have this memory of my mother making a delicious cauliflower salad. So here I go, I hope it turns out well.
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