Wednesday, May 28, 2008
I made a slight change in the execution of the cupcakes. Instead of making mini-muffin sized cakes and dipping the bottoms in caramel so as to serve them upside down, I made regular-sized cupcakes and poured the caramel over the tops. The yellow cake batter with sour cream makes a yummy cupcake. The caramel sets into a slightly crunchy state like a praline. Next time I’ll top them with some pecans and a tiny sprinkle of sea salt. Why didn’t I think of that sooner?
The granola topping for the Blueberry Bars yields a bit more than you need. After they’re cut, the topping that’s not stuck to the blueberry jam falls off, and they’re a little messy. I was worried that they were too sweet, but several people commented on their deliciousness. One person asked for the recipe.
Naturally, Kurt sampled each item at home, and his favorite was the Blondie. The cream cheese mixture is very runny, so the swirl action was not as I expected. Also, it’s not very noticeable in the light colored batter. They are delicious though. One co-worker was certain she was tasting rum in them, but on further reflection she decided it was just really good vanilla. I used Central Market’s organic vanilla but no rum this time.
The cookies and cupcakes disappeared quickly without a single complaint.
Tuesday, May 27, 2008
2 c fresh lime juice
1 to 1 1/2 habanero chiles, seeded and chopped
1 t lime zest
1 c excellent, prepared mayonnaise (or, make it fresh)
2 T red onion, finely diced
½ large stalk celery with leaves, finely diced
2 cloves garlic, chopped
2 T fresh flat-leaf parsley, chopped
Salt and pepper to taste
-Place lime juice in a small saucepan and bring to a boil. Cook until reduced to 1/3 c. Remove from heat and let cool slightly. Place lime syrup, habanero (a little at first), and remaining ingredients in blender and blend until smooth. Add more habanero to taste.
Monday, May 19, 2008
This recipe appeared in the June 07 issue of Food and Wine and was then included in their Best Recipes of 2007. It’s from Sara Kate Gillingham-Ryan and was adapted from The Greyston Bakery Cookbook. This means my Amazon wish list just got longer by one item.
I just realized lemon seems to be a recurring flavor in my posts. I promise I'm not receiving any sort of kick-back from the lemon association of America. I had lemons on my tree which is always thrilling, but they're all gone now. I can move on to other fruits.
Thursday, May 15, 2008
Monday, May 12, 2008
The Calamari Spiedini in Lemon Leaves looked delicious on the page, and I had Meyer lemons and leaves at the ready. In real life, it looked good, smelled good, tasted good, but the texture wasn’t perfect throughout. The problem could have been that some of the calamari tubes I purchased were thicker than others. Also, I may have packed too much onto each skewer thereby preventing good heat transfer to all the pieces stacked together. Some of the tube pieces could have used one more minute on the grill. The flavor was fantastic, and the texture of the thinner tubes and that of the tentacles was fine. I served this dish with a garden fresh arugula salad, and the peppery greens were a nice complement to the marinated squid.
Up next was Charred Tuna Spiedini with Spicy Peppers. The spicy peppers included red and yellow bell peppers and jalapenos which were sautéed and then served as a bed for the tuna spiedini. Turns out the jalapenos were both large and piquant this weekend and managed to completely overpower all other flavors. The tuna was to have been dusted with a combination of fennel pollen and dried oregano and then seared briefly on the grill. First, Austin has no fennel pollen. Huge oversight, Austin! Second, to get a good char on the tuna, I really should have turned it in oil rather than just drizzling. While delicious itself, the tuna suffered from the very spicy, jalapeno-forward pepper mélange.
Our conclusions were that while I quite enjoyed the marinated calamari and had less chewy pieces than Kurt did, Kurt was happier with the tuna but wished the pepper pile hadn’t disappointed so.
Wednesday, May 7, 2008
Monday, May 5, 2008
Now, I’m thinking seriously about acquiring a kitchen scale. Ruhlman discussed the topic recently. The measurements would have been more accurate and much easier to achieve.
Thursday, May 1, 2008