February 25, 2012 § 1 Comment
Every time that I take a trip to Spain I feel re-energized and like a completely new person. España has a way of putting everything into perspective; they take their time with everything, and when they actually decide to do something they do it to perfection. Nothing is ever half assed, especially when it comes to their Jamón.
Don’t you even DARE try calling this stuff Prosciutto, you will be castrated and exiled from the country immediately.
I took the liberty of buying nearly 2 kilos of the stuff since I wouldn’t be able to eat for months if I tried to purchase this stuff back in the states. When I explained to the ham master who was slicing my ham that the lonchas (strips/slices) that he was cutting for me go for over 100 dollars a POUND in the states, he declared me to be a liar since it is something that every Spaniard has at least a slice or two of every day.
I also bought a kilo of Manchego Cheese…when in Spain…
Other purchases included Azafrán (Saffron), Reblochon (Stinky delicious Brie from France), Chorizo, Liters upon liters of Olive Oil, Dark Rum, and Tapas plates! Clearly I only had food on my mind haha.
-Pizza Dough (Homemade is always better, but you can obviously buy the pre-made stuff if you’re lazy)
-150 grams of Jamón Iberico de Recebo (about 7-8 slices) (The fat on this ham literally starts to turn to liquid at room temperature. It’s the most amazing thing ever)
-1/8 lb of Manchego Cheese grated finely
-1/4 lb of Brie, in slices
-1 medium Vidalia Onion cut into thin half moons, caramelized
-8oz of Baby Bella Mushrooms, sliced and sauteed
-Salt and Pepper to taste
-Spanish Extra Virgin Olive Oil.
Pre-heat your oven to 500 degrees.
Par-bake your dough (place on your baking sheet without anything on the dough) and bake for 3-4 minutes. This helps the pizza to not become soggy when you put all your ingredients on it. If you have a pizza stone, you can avoid this step but I am not enough of a baller yet to have one of those nifty things.
Place your onions and mushrooms on first after par-baking, and spread out evenly. Add your cheeses, and lastly your precious Jamón. Drizzle on some olive oil for taste.
Bake for 7-8 minutes until crispy and golden brown.
And then the heavens opened up and sang.
And I think I shall weep haha.
January 6, 2012 § Leave a Comment
Man oh Man I wish I had Romano Cheese right about now.
You live, you learn, and then you remember to buy cheese when you go grocery shopping. It’s such a vital addition to any pasta dish! It’s probably better on my waistline and health that I don’t have it…but you only live once and I want cheese darnit!
Isn’t this little garden cute? It’s right outside of my current sublet. I really wish it was Summer so that I could grow my own veggies!
Also this weekend will hopefully solidify where I’m living for the next year-ish. Thank god for finally having a home with people that I actually know.
This means that I’ll be able to walk around in my underwear.
No this doesn’t mean that I will be posting pictures of me cooking in my underwear.
Ok…maybe I lied a little. Maybe Logo would pick that up and make it into a real life show! Gotta work this bod until I turn back into a pumpkin at some point. Ha!
What was this post about again? Oh yea…Spicy Shrimp Penne!
- 28.5 Ounce Can of Organic Crushed Tomatoes (I used Whole Foods brand with Basil)
- 2 tablespoons of Onion Powder
- 2 tablespoons of minced Garlic (I’m Garlic obsessed, you can definitely use way less than this)
- 2 teaspoons of dried Thyme
- 2 teaspoons of dried Basil
- 3 teaspoons of Srichacha paste
- 1/2 pound of peeled and de-veined Shrimpies
- 1/2 pound of Penne
- Salt and Pepper to taste
Throw together the Crushed Tomatoes, Onion Powder, Garlic, Thyme, Basil, and Srichacha paste and simmer for 30 minutes to an hour. The longer that you let this simmer, the less acidic that the sauce will be. I personally like it more acidic (kind of tastes fresher to me) but my mother would break out in hives if I fed this to her since she’s allergic to high amounts of citric acid. If you want it to be a little more mellow, cook down for a few hours to develop the sugars of the tomato.
Once your sauce is cooked down to your liking. Heat up a saute pan with a few tablespoons of oil that has a high smoking point. I used Canola Oil since that’s what I had on hand. Once the oil is just about to start smoking (you’ll see it glimmer and start to ripple) throw in your shrimp with some salt and pepper for 2 minutes MAXIMUM.
There is nothing worse in this world than overcooked and gummy shrimp.
Seriously…don’t overcook it. Or I will come slap you in the face.
Toss everything together and devour. This is also delicious as a leftover
January 5, 2012 § Leave a Comment
What is with all of this dessert making you say? When you are constantly bombarded with dessert making by some of your closest friends I guess it just rubs off on you.
And I absolutely adore Cinnamon Pull Apart Bread. I think the only thing I like more than this is Apple Fritters.
Those will be in another post.
They are most certainly laced with crack.
I used Joy the Bakers Recipe for this bread. I’ve been meaning to make it for years now but just got around to it.
I definitely tried to skimp on the sugar because putting 1 cup of sugar all over this sounded extravagant but I ended up having to melt more butter mixed with sugar and cinnamon to make it sweet enough. I guess you really can’t skimp on some things…
January 4, 2012 § Leave a Comment
The one thing I really love about my job is that I generally get a nice break in the middle of the day to do whatever I want; IE cook breakfast or lunch, and have something prepared for dinner when I come home starving after throwing around children in the Upper East Side. It’s a pretty good gig!
Also, I’m going to Spain again in February for 9 days to visit some of my favorite people in the whole world I couldn’t be happier (Well there is one other weekend in February too that’ll be quite spectacular ). I also started posting for the gymnastics website Gymnastike doing a post every week about my favorite vintage gymnastics. Yay! Also! I’m finally getting a real life-signing-a-lease-apartment this weekend with some people from home. Double yay for getting my life back on track.
This is one of the girls I’m visiting. Yay for Amelia Leblanc time!
Back to the food! Even though I usually have enough time to make an elaborate lunch, I like to make a quick throw together something so that I can feel like I’m a Spaniard and take a proper siesta before going back to work. It’s glorious and after living in Spain over a Summer I know why they’re some of the happiest people in the world.
Because they’re drunk.
- 1/2 cup white rice
- Just shy of 1 cup of water
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon of honey
- Lots of pepper
- 1 tablespoon Onion Powder
- Asian Stir Fry Mix (I’m lazy sometimes too!)
- Garbanzo Beans
Add Rice, Water, 1 TB Lemon Juice, and only 1 TB of the Soy Sauce into a saucepan. Heat until it starts to boil, and lower heat to ‘low’ until the rice absorbs all of the liquid. Adding some fresh ginger would be a nice addition…I just didn’t have any
Cook your Asian Stir Fry Mix on super high heat so that it doesn’t become soggy. You have to make sure that all of the water cooks off from the freezing process or it becomes mushy and gross. I added my beans in at this point too, and waited for them to get browned and delicious. After proper brownage has occurred, add your honey, onion powder, and remaining soy sauce and lemon juice to the party.
Your kitchen should smell pretty awesome at this point.
Then, cook an egg sunny side up and top your rice and stir fry mixture with it
Tempeh would also be nice in this, or Tofu.
January 1, 2012 § Leave a Comment
The WordPress.com stats helper monkeys prepared a 2011 annual report for this blog.
Here’s an excerpt:
A New York City subway train holds 1,200 people. This blog was viewed about 4,700 times in 2011. If it were a NYC subway train, it would take about 4 trips to carry that many people.
December 27, 2011 § Leave a Comment
Hey all. I haven’t posted on here in a good few months and I’m sorry! I’ve been cooking, obviously, but my life has been quite a mess for the past few months. Let’s just spare the dramatic stories that could be and leave it at the simple fact that I’m single now.
Anyway, I don’t think I’ve ever baked something on here! While I’m not the biggest fan of sweets, my mother can attest to the fact that I used to bake wedding cakes for fun when I was a teenager just so that I could look at them. I never had more than a slice, if that, so my family probably has me to thank for their burgeoning waistlines ^_^.
I also have always wanted to make marshmallows from scratch, so I incorporated that into the cake for an ooey gooey center .
I’m pretty sure that each slice of this cake will make you gain about 13 pounds. This is due to all of the corn syrup (Yes, I used corn syrup!) sugar, butter, and chocolate up in this bitch.
But everyone knows that butter makes everything more delicious
For the Cake:
- 8 tablespoons unsalted butter, cut into 4 pieces
- 2 ounces bittersweet chocolate, chopped
- 1/2 cup Dutch-processed cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon table salt
- 1/2 cup sour cream
Firstly, preheat your oven to 350 degrees!
Melt the butter, chocolate, and cocoa over a low heat until combined and cool until you can touch it with your hands without wanting to die.
In a separate bowl, sift together the flour, baking soda/powder/salt so that they’re evenly combined.
In your mixer, mix together the sugar and eggs until it looks like a vibrant yellow ribbon. Mix in your cooled chocolate mixture and sour cream into this until combined, but do not overbeat. Add your vanilla at this stage as well.
By hand, as to not overmix, mix in your flour mixture and mix until JUST combined. What makes cakes and cupcakes dense and gross and chewey is by over mixing them. Once you see that there aren’t any more giant white specs STOP.
Bake for 20-25 minutes until you can insert a knife and cake doesn’t stick to it anymore.
This batter was so fluffy!
For the Marshmallows
- 2 cups of granulated white sugar
- 3/4 cup of corn syrup
- 1/4 cup of water
- 3 tablespoons of unflavored gelatin and 1/2 cup of cold water
I was really surprised at how easy marshmallows were to make! All you need to do is boil your sugar/corn syrup/water mixture for 5 minutes and add it to the gelatin/water mixture and beat the ever loving ba-jeebus out of it for 15 minutes. Pour this mixture onto a powdered sugared surface (I used a pan) and let take shape for an hour or two.
The frosting was any generic buttercream, but infused with some cinnamon
Chocolate Cake with a Marshmallow center and Cinnamon Frosting. Mmmm. Divine.
Not too shabby considering I did this piping with a plastic baggy haha. Where did my moms icing kit go?! She used to make the most EPIC cakes when I was younger and there was no way she could have done the decorating with a baggy…and if she did I got LOTS to learn…
Don’t get fancy, just get dancey.
Chocolatey Minty decorations!
So unbelievably good. Not that I even like desserts, or even tried this, but there is no way that this could be bad <3 haha
September 21, 2011 § 3 Comments
I wanted to make whole wheat bread…but I didn’t know what kind. Then I remembered how much I love baguettes and decided to make that.
And then added a buttload of Rosemary.
I also ended up adding a little bit too much salt
Which caused the dough not to rise a lot
Which caused the bread to be really dense.
But still delicious
2 Cups All Purpose White Flour
1.5 Cups Whole Wheat Flour
1.5 Cups Lukewarm Water + 1TB Honey+1TB Yeast
1 teaspoon salt (I think I added about a tablespoon, eek!)
1 teaspoon rosemary
Let the yeast+water+honey mixture bloom for around 10 minutes.
In the meantime, mix together all your dry ingredients so they’re properly combined. After the yeast has bloomed, add everything together and knead for 10 minutes. Let dough rise for 3-5 hours.
Form into baguette like shapes. Cut fun shapes and designs into the top, and bake at 375 degrees for 25-30 minutes until desired brown-ness.