tag:blogger.com,1999:blog-171391492011-11-27T15:35:28.914-08:00a record of recipes i've made up as i goZooey53noreply@blogger.comBlogger641100tag:blogger.com,1999:blog-17139149.post-8498651721813068062009-01-04T16:13:00.000-08:002009-01-04T16:23:41.533-08:00

Baked these again today. Basically because I was really psyched to use my new microplane grater I got for Christmas. Oh the joy and easy of zesting an orange with it! Yay! The photo is mine. Got the amazing recipe from Cast Sugar.

Zooey53noreply@blogger.com1tag:blogger.com,1999:blog-17139149.post-61465627440905125502008-12-10T08:42:00.001-08:002008-12-10T09:22:10.564-08:00

I made these by eyeballing it, so this recipe is very approximate in numbers, but came out really well.makes 64-5 slices of good bread1/2 apple, chopped up quite small1/3 c. dried currants1 egg1/2 c. eggnogcinnamoncardamombutter1- grease cupcake molds with butter. Set aside.2- Tear up bread into small pieces, put in bowl. Add chopped apple and currents to bowl, mix.3- Whisk eggnog and egg

Zooey53noreply@blogger.com2tag:blogger.com,1999:blog-17139149.post-30262914474909852992008-12-05T07:09:00.001-08:002008-12-29T18:49:48.727-08:00

Peppermint Buttercream Frosting:1 stick (1/4) lb unsalted butter, softened1 1/2 c. confectioners sugar1/2 t. vanilla2-3 T. creme de menthe (will turn frosting a pale, pale green)OR1/4 peppermint schnapps (will need to play will sugar amounts, frosting will stay white, not as MINTY)1. With a paddle attachment in mixer, combine butter and sugar until creamy. Add vanilla and creme de menthe.2.

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-61502914243922715722008-09-09T09:28:00.000-07:002008-09-09T09:41:34.510-07:00

I've been wanting to make these for a long time, but it's one of those things I just keep forgetting about as soon as the idea pops into my head. But the other night I managed to remember it, and made my own little version of this simple to make but fancy looking potato dish.Ingredients:2 red potatoes, peeledgarlic powdercelery seedthymekosher saltolive oilbutter1. Preheat oven to 400 degrees F

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-58616822081441975402008-09-05T08:33:00.000-07:002008-09-05T08:50:22.874-07:00

I've been really into puff pastry this year for some reason, I guess I just love the simplicity of it and the possibilities it presents. I fell in love with this flavor combination this week and have been making this sweet/savory pastry for breakfast a lot, though it would work well at any time of day. I've been making it in my toaster oven, since it's still hot here and it's small enough.

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-17555234129519027352008-08-31T06:58:00.000-07:002008-09-02T15:27:25.606-07:00

Yes, more frozen treats. I know, it's enough already, but summer is almost over, at least officially with the end of August and all (although I'm hopeful about it lasting a bit through September...) and there won't be much time left to make this seasonal dessert without it chilling us to the bone.I only made ice cream once before this summer. I was at camp and I was about nine. The whole

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-46764902596214710452008-08-24T10:25:00.000-07:002008-08-24T11:59:09.057-07:00

Last night my friend K. had a housewarming party and I brought this tart over. The crust is my fav Martha Stewart pastry dough recipe, the frangipane is from Bill Granger's, Bills Food, always an amazing source of inspiration.My stomach is grumbling and I'm thinking of all the food they had at the party last night. I should have brought some home like they said. Right now I'm kicking myself

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-7144186174237003412008-08-19T06:28:00.000-07:002008-08-19T16:31:29.625-07:00

My friend's birthday was yesterday, and needed something that was lower in sugar, fat, and carbs, due to her special diet. I used a recipe I saw at Bon Appetit as a jumping off point and went from there.My recipe is below:You will need:7" spring form panroasting pan or deep cake panaluminum foilIngredients:3 8 oz packages neufchatel cheese, room temp1 c. frozen mixed berries (raspberries,

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-61339263504771622008-08-14T07:11:00.000-07:002008-08-14T08:11:45.034-07:00

Last night was the weekly get together to watch Project Runway at my friend K.'s. I have made a point of bringing dessert every week, because what's a girl's night watching super skinny models if you aren't happily eating sweets while talking about how freakin' tiny those poor girls are? But last week K. was feeling "bloaty" from a week of over indulgence, and I was feeling a little pudgy

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-57915444068615233482008-07-27T07:58:00.000-07:002008-08-20T06:43:21.058-07:00

makes appx 4 mini quichesIngredients:2 eggs1 c. heavy cream1-2 oz. salami, sliced into 1/4" rounds, then chopped into small pieces3/4 c. grated romano cheese1 sheet frozen puff pastry doughsalt and peppernutmeg1. Preheat oven to 375 degrees F.2. Thaw dough until malleable. Cut into squares. Fit into cupcake tins. Poke bottoms and sides with fork. Fill with parchment paper or foil, weigh

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-55320767668228340912008-07-25T17:03:00.000-07:002008-07-25T18:35:23.924-07:00

It's been very hot here lately, so I've been baking things I can make in my toaster oven. Even using that small appliance seems make my hot apartment even hotter, but after days of craving nothing but cucumber sandwiches, I got itchy to bake. I made up this recipe for these tartlettes after staring at the beautiful cherries I got at the farmer's market, and used my favorite pastry dough recipe

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-67490656046938660942008-07-11T10:33:00.000-07:002008-07-11T11:00:42.457-07:00

I have refrained from writing about salads for a long time now, because they seem so simple, but the more I go out and the more I read, the more I realize that tossing together ingredients for salad can be just as confusing as making an entree. It's still all about the combination of tastes and textures, and inspiration is inspiration, so... this is the salad I had at my dinner party the other

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-6234347024704230642008-07-10T13:56:00.001-07:002008-07-10T19:46:42.809-07:00

I'm veering off a little, finding some great stuff to make on blogs and in books and wanting to write about it, so my blog is turning into a mix of both lately. Mostly it will continue to be just my recipes, though, not to worry.I had some buttermilk in my fridge and was thinking about what to do with it, when I found this recipe at Ezra Pound Cake for Angel Biscuits from The Blue Willow Inn

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-84456017002309855352008-07-09T08:26:00.000-07:002008-07-10T19:50:26.364-07:00

I don't usually write about other people's recipes, but I made two desserts for my birthday dinner that I really enjoyed, and wanted to share the sources:Pistachio Petit Four Cake:I found the recipe at Smitten Kitchen, but the recipe is from a book called Sky High: Irresistible Triple-Layer Cakes by Alisa Huntsman and Peter Wynne . The original recipe is for a three layer cake baked in 8" pans,

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-72525845048451213292008-07-09T08:12:00.000-07:002008-07-10T13:55:26.019-07:00

For my birthday dinner the other night I also made this risotto.Serves 8-10.Ingredients3 1/2 c. arborio rice1 lemon5-6 c. vegetable broth (I got mine at Trader Joe's)1/2 vidalia onion, chopped2 c. white wine (I ended up using green wine, 'cause, um, it was what was open)1 bunch of pencil asparagus3 c. assorted mushrooms, coarsely chopped2/3 c. shredded fontina cheese1/2 c. shredded romano cheese3

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-55599270573539980212008-07-08T18:31:00.000-07:002008-07-08T20:09:17.900-07:00

Yesterday was my birthday and I had a bunch of friends over for dinner. One of the things I made was this tart with caramelized onions, chicken and sweet basil sausage, and fontina cheese. I made enough to feed eight, but this recipe serves 4 to 6.More birthday posts to come.Ingredients1 large vidalia onion2 chicken sausages, raw (mine were from Whole Foods, sweet basil)1 c. shredded fontina

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-81823606213515773162008-07-02T10:04:00.001-07:002008-07-02T10:40:24.263-07:00

I am a luddite. To some degree anyway. I do not own a large number of gadgets, refuse to update my cell phone because the one I have still has analog signal (what if I want to call for help or pizza while camping?) and don't have a lot of kitchen appliances like deep friers, bread machines, or ice cream makers.But it has been quite warm out lately, and there have been so many lovely recipes for

Zooey53noreply@blogger.com1tag:blogger.com,1999:blog-17139149.post-14355502820538351822008-06-26T17:12:00.000-07:002008-06-26T18:02:50.233-07:00

These are actually cheese free, due to the cleanse I'm on right now. I was pretty sure this was going to be better if I had allowed myself cheese, but I actually really like it as is. It's the season for butter-sugar corn, and if you get the fresh stuff, it tastes so amazing it really doesn't need anything on it. Actually my favorite way to cook it is soaking it in it's husk, then tossing it

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-68331034965134593652008-06-24T16:15:00.001-07:002008-06-24T17:00:46.422-07:00

When I started this whole "Quantum Wellness" cleanse, I thought I would be starving. However, with a little creativity, I find I'm eating quite well. I made this risotto the other night, and while it was sans wine, cheese, butter, and cream (I know, I know...), it was rich and tasty enough to eat any day, regardless of any restrictions.This recipe serves 1Ingredients: 1/4 c. arborio rice (do

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-60534663970286342742008-02-11T13:45:00.000-08:002008-02-14T18:53:14.696-08:00

Ingredients:puff pastry3/4 1 apple, diced, skin on1/2 small sweet onion, diced2 1/2- 3 slices turkey bacon1/2 slice of white cheddar cheese1/3 T butterolive oilnutmeg1. Preheat oven to 400 F.2. Cook turkey bacon in skillet. Put on paper towel and set aside.3. Add a touch of olive oil to skillet and turn heat down to lowest setting. Add onion and allow to cook slowly, stirring occationally.4.

Zooey53noreply@blogger.com4tag:blogger.com,1999:blog-17139149.post-25337937750479508412007-11-09T13:14:00.000-08:002007-11-09T13:46:39.133-08:00

So. I've never made any gnocchi before, and I made these without a recipe. I used only one sweet potato because that's all I had, but I think next time I would use two for more of a sweet potato flavor. This is a recipe that is still in the works.Ingredients:Sweet PotatoFlourEggGingerCinnamon1 T Maple SyrupButterWhite WineFresh Sage1. Quarter and steam sweet potato until cooked through. Take

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-78601680442512263862007-09-24T12:45:00.000-07:002007-09-24T13:13:23.342-07:00

I was at the farmer's market and had already paid for my goodies, when someone asked, into the air, "Does anyone know how to make fried green tomatoes?" No one answered, so I said, "No, but I bet you could find a recipe online." But then this idea stuck with me. I've never had or seen or tasted a fried green tomato but it now sounded so good, so I found a green tomato about the size of my fist

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-9908457280527032152007-09-15T13:59:00.000-07:002007-09-15T14:18:51.541-07:00

It was a day of celebration for my dad, so I made him lunch and took him on a picnic. We had Lemon, Cucumber, and Basil Water to drink, and started the meal off with Garlic Shrimp, and my version of Tabbouleh. Then we had Avocado and Prosciutto Sandwiches with white cheddar cheese on french bread as our main course, and ended with Peach Plum Tartlettes for dessert, which have a little kick of

Zooey53noreply@blogger.com3tag:blogger.com,1999:blog-17139149.post-77135280818125144342007-09-15T13:40:00.000-07:002007-09-15T13:56:59.845-07:00

This pastry dough recipe was totally grabbed from a Martha Stewart magazine, but the rest of the recipe is my own.Makes 4 mini tartsPastry dough:1/2 c. flour, +more for later1/4 t. sugar3 T. butter, cut into pieces1/4 T. vinegar1/16 c. ice water1. Pulse flour, sugar in food processor. Add butter. Pulse until mixture resembles coarse meal. Add vinegar. Pulse. Add water. Pulse until just

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-29359093676103975462007-09-15T13:32:00.000-07:002007-09-15T13:40:08.882-07:00

Serves 1-2Ingredients:1 demi baguette1/4 avocadowhite cheddar1/8 lb prosciutto, sliced paper thinmayogarlic powder1. Cut baguette in two, then in half. Spread mayo on both sides. Sprinkle top side with garlic powder.2. On bottom half layer prosciutto, cheese (sliced thin), and thin slices of avocado, ending with prosciutto again.3. Enjoy.

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-9950245558483387442007-09-15T13:25:00.001-07:002007-09-15T13:32:51.147-07:00

This is an adaptation of a Bill Granger recipe.serves 2.Ingredients:6 king prawns, cleans and deveined, tails on1 large clove of garlic, finely minced1/4 c. olive oil2 medium basic leaves, choppedsalt and pepper1. Preheat oven to 450 degrees F. Rinse prawns and slice down the back. 2. Heat oil over medium heat in a small ovenproof saucepan. Add 1/2 garlic- let simmer. When garlic starts to

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-13243824529674876022007-09-15T13:15:00.000-07:002007-09-15T13:25:15.919-07:00

This is my own take on tabbouleh, which my dad really liked.serves 2-4Ingredients:1/2 c. bulgar wheat1/2 c. water1/8. c. olive oil, +2T1/4 c. diced cucumber1 finely grated carrotdill weed, pinchcelery seed, pinchsalt, to taste1/2 t. brown sugar1/2 clove garlic, mincedgarlic powder, to taste1/4 c. scallions, chopped1/2 lemon, juiced1. Mix bulgar wheat, 1/2 c. water, 1/8 c. olive oil, and lemon

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-23408135367361216482007-09-15T12:58:00.000-07:002007-09-15T13:15:39.780-07:00

This is a nice, refreshing alternative to iced tea.Ingredients:10 thin slices of lemon10 thin slices of cucumber10 small leaves of basil, ripped3-4 cups of waterPut in fridge and let stand for at least 1 hour.

Zooey53noreply@blogger.com1tag:blogger.com,1999:blog-17139149.post-11234443464194816982007-09-01T16:01:00.000-07:002007-09-01T16:24:04.251-07:00

Day 4, dog-sitting, DinnerI can't believe this. What to eat when there is nothing in the house to cook with? No bread, no veggies... this morning I got excited because I thought I'd found strawberries in the fridge, but they were moldy. I'm not that inventive. But they do have potatoes. So for dinner I made a twice baked potato with what I could find in the fridge and it was really good. Plus,

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-90713476326769227812007-08-31T18:21:00.001-07:002007-08-31T18:35:41.614-07:00

Day 3, beverage with a buzzI need a drink.Okay, the dogs have been crazy all day, I've not had any time to think, read, write, or eat. It is now time for MY dinner and oh, hm, what is this? There is no meat. And while there are eggs, they were due to be thrown out two and a half weeks ago. Lovely. No protein for me. And the dogs STILL won't stop, with no meat, no eggs, no fruit, and barely

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-44689172351843372192007-08-30T17:21:00.001-07:002007-08-30T18:15:53.425-07:00

Dinner, Day 2.What happened to day 1, you ask? I was lazy/busy and I ended up having a corn muffin for dinner, as you do sometimes. Or at least, as I do sometimes.Anyway, I poked around the kitchen and found some frozen cheese tortellini, Sarabeth's Cranberry Relish, a red onion, cream cheese, and some walnuts. I can work with this. Here's what I came up with:serves 1Ingredients:1/3 c.

Zooey53noreply@blogger.com1tag:blogger.com,1999:blog-17139149.post-42734133604168693982007-08-30T13:18:00.000-07:002007-08-30T13:22:13.471-07:00

well, I'm at it again it seems. I'm just a girl who can't say no to a pool in August. So, the next few days is me cooking in a kitchen with food that I didn't buy but I am welcome to in a kitchen that isn't mine.

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-4435836891552077072007-08-28T13:51:00.000-07:002007-08-28T14:33:44.040-07:00

I have been eying the zucchini plant-- yes the one surviving zucchini plant-- I gave my mother for months now. I'm amazing that it's living and that it has actually produced food, which in my family is incredible. However I have been stalking the blossoms. I keep hearing that squash blossoms are the IT food and I have been wanting to make some, but every time I come over the blossoms are too

Zooey53noreply@blogger.com1tag:blogger.com,1999:blog-17139149.post-17009497907256437712007-08-26T13:22:00.000-07:002007-08-26T17:08:31.185-07:00

After seeing the ingredients in my fridge I really wanted to make a little calzone or something so I grabbed the recipe for the pastry from Martha Stewart (dot com, I suppose, though I took it from a magazine clipping), which is really good, and I recommend (nice and buttery and flakey!), sort of adjusted it to my needs and what I had, and then made these little pasties for dinner. And then had

Zooey53noreply@blogger.com2tag:blogger.com,1999:blog-17139149.post-87781245698152919642007-08-24T20:01:00.000-07:002007-08-24T20:42:28.181-07:00

As much as I want to deny, deny, deny, it is late August. And while I may pretend that the summer will go on and on my basil won't buy it so I thought I'd better make some pesto. I like mine cheesy and with walnuts, not pinenuts, so... here is my muggy summer night pasta recipe:Serves 1Ingredients:1/2 c whole wheat penne pastafor PESTO: (you will have pesto left over- yay!)1 1/2 c fresh basil

Zooey53noreply@blogger.com3tag:blogger.com,1999:blog-17139149.post-63133023811617464222007-08-20T19:43:00.000-07:002007-08-20T19:49:48.789-07:00

This is really easy and really good, especially on fresh summer corn.Ingredients:1/2 stick (1/4 c.) salted butter, soft at room temperaturejuice from half a lime1 1/2 T. fresh mint, choppedPut butter in a small, nice looking bowl. Mix lime juice and mint into butter with a whisk. Put in refrigerator and let solidify. Serve whenever you please.

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-23296931296974516942007-08-20T19:29:00.001-07:002007-08-20T19:42:43.563-07:00

Alright, so dog-sitting is over, and here is breakdown:Number of new dishes made: 5They were: Scrambled Eggs with Cottage Cheese and Pineapple, Grilled Cheeses with Apple, Hummingbird Waffles, Fresh Summer Vegetable Tortellini, and Ham, Egg, and Cheese with Summer Veggie ToastsThings the puppy ate besides dog food: a worm, ants, leaves, dirtThings the puppy tried to eat but I stopped it in time:

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-35885195418802809642007-08-18T13:36:00.001-07:002007-08-18T14:10:10.671-07:00

Day 4, Dog Sitting, Lunch:I was so inspired by the texture of the grated summer squash yesterday that I wanted to make something with what I had left of them today in a way that would highlight it. So I came up with these little toasts which I had for lunch.Serves 1Ingredients:1 egg1/3 c. light green summer squash, coarsely grated1/4 c. bright orange summer squash, coarsely grated2 T red onion,

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-86792600098727311832007-08-17T11:03:00.000-07:002007-08-17T22:34:36.710-07:00

Day 3, Dog Sitting, Lunch:Okay I cheated. Just a little! And only kind of. There weren't any veggies in the house, but I had noticed on my recent trip to get gas that there is a farm with a stand right down the road. So this morning I went and spent a whole fifty cents on these babies:At first they didn't have any summer squash so they went and picked some right off the vine for me!And that's

Zooey53noreply@blogger.com2tag:blogger.com,1999:blog-17139149.post-48667029718608096812007-08-16T11:14:00.001-07:002007-08-20T14:58:42.800-07:00

Day 2, Dog-Sitting, Brunch:Outside the window of the the room where I'm using the computer there is a butterfly feeder that as far as I have seen serves only hornets. Until this morning. When out of the corner of my eye I saw something bigger and I turned really fast and saw a little hummingbird who was there just for an instant and then zipped away into the trees. I felt as if I'd seen a fairy.

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-47729839169781368712007-08-15T17:13:00.001-07:002007-08-20T14:59:53.021-07:00

Day 1, Dog-Sitting, Dinner:I realize there is no meat other than cold cuts. Sadness. So instead I whip up some comfort food: a sandwich made with a duo of classic cheeses found in every American kitchen and the ever present apple. Melt it to gooey perfection. Who's homesick?serves 1Ingredients:2 slices of bread (I had whole wheat)2 slices American cheese2 slices provolone1/2 small apple, sliced

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-58864102320233975832007-08-15T11:29:00.000-07:002007-08-20T15:02:55.350-07:00

Day 1, Dog-Sitting, Breakfast:Seems like a weird combination, I know. But it's really very good. The pineapple is not a dominant flavor, it just adds a little something. I came up with this while I was house sitting.serves 1Ingredients:2 eggssplash of milk1/2 the cottage cheese and pineapple topping of a Breakstone's Cottage DoublesOR1/3c. cottage cheese with pineapplepinch of garlic saltpinch of

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-66755498038366623822007-08-15T11:13:00.000-07:002007-08-16T09:35:13.681-07:00

I've agreed to house/dog sit for the next four days and part of the deal is food. Which is awesome but it's their food, not mine. It's a four day challege of how to make food with ingredients bought by other people in kitchen that doesn't belong to me. This should be interesting.Here are my helpers:Wish me luck.

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-72119273419647951932007-08-14T14:48:00.000-07:002007-08-14T20:20:14.989-07:00

I'm not sure what this is called, technically. It's sort of a bread salad, but it's heated through. It's kind of a bread pudding but it's not soggy and there's no egg involved. It's closest to stuffing I guess, and it could be used as a side dish. But I ate it outside on a mild August day for lunch. So maybe I was just feeling cubist and wanted to deconstruct the sandwich. I don't know. I

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-2870756003412409212007-08-13T09:29:00.000-07:002007-08-13T10:07:28.401-07:00

That's what it's called because it's that awesome. I really love it with pumpkin ravioli. It would probably be good with butternut squash, chicken and proscuitto, or mushroom fillings too. Earthier flavors. This is not a sauce, it's a topping to go on TOP of the pasta after it's cooked. This is a recipe for one. But you all know how to multiply :)Ingredients:1 dipping strip red bell pepper1

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-8670398937221681882007-06-26T14:55:00.000-07:002007-08-13T10:06:51.379-07:00

I made this for my dad on father's day for lunch along with a mache salad with goat cheese and pecans. I don't eat a lot of beef myself but this was so good I ate more than my usual share.Ingredients: 1 1" thick 1/2 lb piece of sirloin steak1/3 c. olive oil1/3 c. white wine 1 T. balsamic vinegar2 cloves of garlicsea salt3 T fresh basil, chopped2 T fresh sage, chopped1. Chop garlic fine, add

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1141597939320601752006-03-05T14:18:00.000-08:002007-06-26T15:19:54.306-07:00

The trick to these is to cook them VERY slowly over LOW heat, and stir regularly with a wooden spoon. It takes awhile but it is worth it, and you have time to make other things while they are cooking. For example, I made these this morning for brunch while I made pecan pancakes with honey-banana syrup.serves 2Ingredients:4 eggs1/3 c. milk2 scallions (green onions), chopped small, pale parts

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1137387410826620692006-01-15T20:43:00.000-08:002007-06-26T15:19:16.028-07:00

Faster and Healthier "Oeufs"I had spent the night out with friends and had a bit too much to drink and had been in a smoky place all night, I hadn't had much sleep and I woke up hungry without wanting anything crunchy (too much noise!). I thought of my "Oeufs" recipe and wanted to make it but I didn't have any cream, herbed cheese, or tomatoes. Not that i wanted anything that rich anyway. So I

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1135646972345524592005-12-26T17:15:00.000-08:002007-06-26T15:21:08.966-07:00

Turkey, Ham, and Cheese Breakfast Strataserves 2 to 4This recipe is something like a savory bread pudding with breakfast ingredients. It's prepared the night before, then put in the oven for an hour the next morning while you go about your business. I love it on Sunday mornings and holidays.you will need a bread panIngredients:butter (to grease the pan)2 1/2 english muffins, halved8 slices of

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1132887649941859512005-11-24T18:53:00.000-08:002007-06-26T15:22:03.304-07:00

For some reason it is something my mom is always fretting over, so I figured there have to be other people who have tiny panic attacks when it come time to make it. So here is my quick and easy gravy recipe.Serves 4 to 8 people.Ingredients:2 T butter2 T flourpan juicesbrothgarlic powderonion powderthyme (dried)nutmegpaprikakosher salt1. Melt 2 T. butter in a small sauce pan on medium to

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1132551840837566792005-11-20T21:12:00.000-08:002007-06-26T15:23:00.120-07:00

This is a great "I can't believe I forgot dessert!" dish for the holidays or just an interesting twist on traditional apple pie. I wanted to create something that would be interesting and good and festive that wouldn't take very long and really could be made with things one normally has around the house especially around Thanksgiving (hence the beer batter!) so it could be whipped up without

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1131663440445706532005-11-10T14:38:00.000-08:002007-06-26T15:24:09.008-07:00

When I made my "Grilled Cheese Sandwiches with Apple, Prosciutto, and Honey Roasted Pecan Spread" my friend Christy tasted the spread alone and said, "This would make great cookies!" I experimented a bit and i think i came up with some unique, tasty cookies that will be especially handy around the holiday season. Let me know what you think!Pecan Romano Cookiesmakes about 2 dozen

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1131167490283601732005-11-04T16:44:00.000-08:002007-06-26T15:25:00.170-07:00

i got tired of cluelessly looking at and reading about persimmons this time of year. They're so pretty and yet i have no idea what to with them, so i made this up after buying one at the store. It's a good side dish.Apple, Pear, and Persimmon SauteIngredients1 med apple, diced1 med pear, diced1 med persimmon, diced4-5 thinly sliced pieces of deli ham (you could substitute prosciutto-- of course

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1130453422844459162005-10-27T15:27:00.000-07:002007-06-26T15:26:51.120-07:00

Oeufs en CocotteRead about in "Julie and Julia", given a start by Ms. Julia Child, and made into my own. Delicious.Ingredients(in each ramekin-- or in my case small glass bowls-- "2 1/2 to 3 inches in diameter, 1 1/2 inches deep" according to Julia)1/2 T butter2 T heavy cream1 egg1 and 1/2 chopped grape tomatoes1 t. garlic and herb soft cheese (Boursin was used, goat cheese would also work)1/8 t

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1129947430206416142005-10-21T19:02:00.000-07:002007-06-26T15:28:12.423-07:00

Stuffed Challah French Toast *with honey butter syrupthis is super simple and really good, especially on these cold fall days. I actually served these for dinner with some soup!serves 4ingredients:1 loaf of challah bread (unsliced)scallion cream cheesebutter2 eggsmilk1) Preheat oven to 150-200 F. Put a cookie sheet in.2) Cut eight thick slices from the challah, about 1 1/2 inches thick.

Zooey53noreply@blogger.com1tag:blogger.com,1999:blog-17139149.post-1129771068912576562005-10-19T17:57:00.000-07:002007-06-26T15:30:04.466-07:00

Grilled Cheese sandwiches with Apple, Prosciutto, and Honey Roasted Pecan Spreadmakes two sandwichesIngredientsFresh multigrain bread, four slicessliced appleeight slices of paper thin prosciuttothinly sliced Romano cheesethinly sliced Gouda cheesebutterfor the pecan spread:1/3 c. honey roasted pecans1 t. fresh lemon juice3 T. grated Romano cheese1/8 t. ground ginger1/8 t. garlic powder3 T. olive

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1129141277074145402005-10-12T10:50:00.000-07:002007-06-26T15:31:12.086-07:00

Prosciutto and Smoked Gouda Scrambleserves 2Ingredients:2-4 extremely thin slices of prosciutto1/4c. finely grated smoked gouda4 eggs1/4c. milk1/2T. buttergarlic powdercelery seedkosher or sea salt1. Melt butter in frying pan, spreading evenly with wooden spoon.2. Crack the four eggs into the pan. Break the yolks and stir with spoon.3. Add milk to eggs and stir. 4. Continue stirring eggs,

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1127776454099125452005-09-26T16:13:00.000-07:002007-06-26T15:32:07.359-07:00

Ravioli with Wilted Spinach Saladserves 1Ingredients1 c. fresh spinach1 T. olive oil2 t. minced garlica handful of coarsely grated carrots2 T. shredded almonds4-5 premade fresh spinach ricotta raviolis2-3 T. grated romano cheesesalt (sea or kosher, preferably)1. Bring water to a boil (add a teeny bit of oil so they don’t stick together). Put ravioli in for 4-5 minutes. Drain.2. Put 1 T. olive oil

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1127776396600336312005-09-26T16:10:00.000-07:002007-06-26T15:33:19.911-07:00

all the following measurements are approximatemakes about 1/2 to 3/4 of a cupUnique Arugula Pesto1 c. fresh arugula14 walnut halves3 t. preminced garlic or 2-3 fresh cloves3 T. pineapple juice1/3 c. romano cheeseput all of these things in a small food processor and make sure everything is chopped.then add6-8 T. olive oilsalt and pepper to tasteblendthen add1 T. ground gingerand blend againadjust

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1127776226709439322005-09-26T16:09:00.000-07:002007-06-26T15:34:15.229-07:00

poached egg with carrots, baby spinach, apple, and romano cheese on seasoned baked polenta.serves 44 eggswhite vinegarsaltpeppergarlic powdertube of precooked polenta1/2 c. fresh baby spinach1 large green apple3/4 c. shredded carrotspecorino romano cheese1 lime1. Preheat toaster oven (or regular oven) to 300F. Put a large pot or pan of water on high heat. Add 2 T. of vinegar and salt to taste to

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1127776141422059452005-09-26T16:08:00.000-07:002007-06-26T15:35:04.349-07:00

B.O.T. Tortillaserves 23 strips of bacon1/4 c. chopped onion8 to 10 grape tomatoes sliced and seeded1/4 c. grated american cheese1/4 c. grated cheddar cheese2 whole wheat tortillas1/2 limesaltthyme1. Make bacon, place on paper towels. Pour out some of the bacon grease but leave at least half in the pan.2. Put the pan back on the heat and put the tomatoes and onions in. Squeeze lime over the

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1127775985366509652005-09-26T16:04:00.001-07:002007-06-26T15:36:16.275-07:00

The cornmeal pancakes are from the Jiffy box and the pumpkin dumplings adapted pretty much as is with a few changes from epicurious.com (awesome website!) The rest is all me.Cornmeal Pancakes with Pumpkin Dumplings, Walnuts, and Goat Cheeseserves 4INGREDIENTS1 box of Jiffy corn muffin mix2 eggsmilk8 oz or so of goat cheese2 handfuls of walnut halvesnutmegcinnamonground clovescanned pumpkin1/2c.

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1127775885218779892005-09-26T16:02:00.000-07:002007-06-26T15:37:09.225-07:00

Peach PuffsIngredients:frozen puff pastryplain goat cheesehoneypeaches1. Thaw frozen puff pastry, cut into quarters. Put into muffin cups. 2. Fill muffin cups with (in this order) 1 to 2 T. plain goat cheese, 1 to 2 t. honey, and fresh sliced peaches.3. Bake for 10 to 14 minutes at 400 F. Let cool for as long as you can stand to wait and eat.

Zooey53noreply@blogger.com0tag:blogger.com,1999:blog-17139149.post-1127775721048646952005-09-26T16:00:00.000-07:002007-06-26T15:38:06.624-07:00

Poached Egg with Aged Gouda and Honey Toasted Sunflower Seeds1.Poach one eggPut one tablespoon of white vinegar and salt to taste in 2 to 3 inches of water in a pot or small pan. Bring to a boil. When the water has been boiling for a minute, remove pan from heat and crack one egg into it. Let stand for three to six minutes, depending on if you like your yolk runny or not. White should be opaque2.

Zooey53noreply@blogger.com0