More to come soon… Just getting over the flu.
More to come soon… Just getting over the flu.
I finally managed to get a waffle iron into the house without my husband having a stroke! I made cinnamon waffles for the boys for breakfast; I may never make another pancake again in my life. It was so super easy, the waffle iron was $20 and the boys were happy. No complaints there. 🙂
I bought the Oster DuraCeramic Waffle iron from Target for $19.99. It worked perfectly and there was no drippy mess. This thing is simple and easy to clean. No fuss, no muss. If you have been thinking about getting a waffle iron, so far this is a great deal for the price.
Please turn on some dark, funeral type music. This exercise in cooking ruined my day.
I decided that I would go ahead and try my hand at stuffed cabbage, a comfort food I usually enjoy. I found a recipe that was within my casual food guidelines and was very simple. I admit the recipe was simple, but 1. it tasted awful and 2. I hate it for many reasons. Boiled cabbage is not very easy to handle. Wet tissue paper would be easier to work with I think. Did I mention this is more of a cautionary tale than anything else? Cursed cabbage, thou art mine enemy!
After tasting the awful creation that stunk up the whole house I decided to put it down the disposal and eradicate its existence. DO NOT PUT CABBAGE DOWN THE DISPOSAL. It completely clogged the drain and I had to call a plumber; a rather surly and unpleasant man.
The cabbage and I are still friends at this point.
I think cutting out its core is where the cabbage started hating me.
The crime scene.
Getting hot in there Mr. Cabbage? Is it? I’m glad for it!
This doesn’t look good, does it? This is the filling; brown rice, ground beef, an egg and garlic.
All rolled up in the pot. The liquid was tomato juice, vinegar, sugar, currants and a squirt of ketchup.
Die cabbage die!
We shall never meet again….unless I get to shred you for slaw!
I had the pleasure of eating lunch at Crepes Bonapartes http://www.crepesbonaparte.com food truck the other day. I am not the biggest crepe fan by any means and I am not sure I am now however; this was a wonderful lunch and inspired a similar sandwich creation at home. I had the King Brie crepe. The king brie is creamy brie, crisp apple slices, bacon and turkey breast. Great combination. Nothing was served with the crepe and I think some greens with vinaigrette would have balanced this rich lunch out nicely.
Crepes Bonaparte was featured on the Food Networks “On The Road” show. From their Facebook page “Crepes Bonaparte gourmet food truck and private event crepe bar catering recreates the experience of enjoying French crepes on the streets of Paris, France with made to order breakfast, lunch, and dessert style crepes.”
I really enjoyed my lunch here with two exceptions; I think my crepe was a tad too crispy and it needed something clean and sharp on the side.
You win some, you lose some, you completely botch some.
I was craving Eggs Benedict so I made them. Including the Hollandaise sauce…from scratch. I’ve had better. Not worse, but definitely better.
You see, what had happened was…I forgot a lemon at the store and figured oh well I have lemon powder that is dried out lemon juice. I love lemon and lemon powder might have over Super duper charged the lemon juice I made or the powder turned on me.
For this you need: Shaved Virginia Ham, free range eggs, English muffins, butter, fresh lemon juice and humility should it not turn out. I used salted butter and then added salt. I think the two, salt and bad lemon mojo, conspired to humble me on this most aggrevating Tuesday. The dogs liked it, but frankly they lick their own butt.
I am not posting any further recipe at this time because it did not turn out BUT I will re-post this when I have figured out where I mucked it up.
I’m on a sandwich kick!
These look amazing and are from a great site http://www.jeffparkercooks.com
Who doesn’t love a grilled cheese sandwich? If you don’t you should leave now and forget you ever saw this place. I love the gooey melty cheese and the most satisfying crunch of the warm toasty bread. I usually make grilled cheese on the panini press because it works by heating and toasting the bread from the top and bottom at the same time. The only downfall of this is that if you are using a fluffy bread like Brioche then the weight of the press counteracts that fluffiness.
Another thing I do when making grilled cheese is I melt the butter and apply it with a pastry brush. I think this allows you better control over the amount of butter you apply. Typically you don’t need much to give you that buttery crunchy outside. You can also add things to the butter like garlic or tarragon or other delicious additions.
I wasn’t in the mood to present the boys with Brie today so I made them a simple sharp cheddar and green apple grilled cheese and they LOVED it. It is really easy to adapt sandwiches to suit all the members of your families personal tastes. All hail the sandwich. Lets get to this sandwich called YUM.
What you’ll need: melter butter, Sourdough: the king of breads. Creamy Brie cheese, sliced Granny Smith apples, turkey and a little bacon. Please pre-cook the bacon; don’t expect the bacon to cook in the middle of your sandwich.
First things first, give yourself 3 good sized slices of Brie and slice your apples about 1/8 inch thick. Next you will want to either turn on your panini press and set to medium or preheat your pan.
Lightly, really, lightly butter both pieces of bread on one side.
Place on slice of bread in the pan or on the press, followed by the Brie, the apple slices, the bacon and finally the shaved turkey and second slice of bread.
If you are using a panini press close the lid and let it go for 4-5 minutes until the bread is golden amber brown and the Brie is just oozing out the side of the sandwich. If you have chosen to use a pan, then proceed as usual for creating a grilled cheese.
Ok this will be quick, I’m making dinner for the boys, creole chicken with cheese grits. I decided to throw a little Anaheim chili in with the grits so I cut it in half and was chopping it up and thought to myself ” I’ll eat a big piece as a snack, they aren’t hot” I dang near burned my face off. This Anaheim chili was as hot as a Serrano chili.
Lesson learned boys and girls, test your chili before throwing it in the pot. Disaster avoided.
So there is some upcoming construction at work and they have called in the food trucks to give us more lunch options as moving our cars on our lunch break will become very difficult; nice gesture I think.
Yesterday I had the pleasure of getting my lunch from the Devilicious Food Truck http://deviliciousfoodtruck.com/. Devilicious was part of the show The Great Food Truck Race on the Food Network. The masterminds behind this comfort food kitchen on wheels are: Dyann Huffman, Kristina Repp and Mark Manning according to the information I found in their Food Network bio. My apologies if there have been changes since that bio was posted.
The pleasure was all mine as I
wolfed down savored the duck confit grilled cheese with caramelized red onions, gruyere and mozzarella with a honey port reduction on freshly baked sourdough bread. To my surprise it was served with some mixed baby greens in a balsamic vinegar dressing; more on that in a minute. “Confit is an old French technique for preserving duck legs in fat. Although most people no longer have to keep duck through the winter without refrigeration, the technique is still used a lot because it makes for delicious eating. The only difficult part is coming across enough luscious duck fat—you can order it for yourself from www.hudsonvalleyfoiegras.com orwww.dartagnan.com. You can render duck fat yourself, or you can substitute lard. Once you make confit, you can keep it in the fridge for months.” (Davis, 2006)
The grilled cheese was of a generous but not over the top size and was proportionate to its $9.00 price tag. There was plenty of delicious duck and plenty of gooey cheese. The bread was of a good quality; chewy with a great crust and was toasted perfectly. I am a big bread fan and this was good bread; I forgot to ask which bakery was supplying them…next time.
I thought the sandwich was soft and chewy, but don’t be fooled, this was not a soggy sandwich, something I really appreciated. Duck is greasy on its own and luckily I had those mixed baby greens with the dressing as the vinegar helped to cut through some of the richness and duck fat. Great addition and a nice surprise. I would most definitely order this again and again. I’m actually craving one right now.
Davis, M. (2006). Duck confit. Retrieved from http://www.jamesbeard.org/recipes/duck-confit
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