Since I didn’t have work today, I thought it’d be the perfect time to bake something sweet and intricate; well intricate for me – we all know my fear of frosted cakes. I decided on a carrot cake recipe I’ve had marked for a while in my Abel and Cole cookbook. I followed the cake recipe exactly but slightly modified the icing. This cake is moist, soft and dense in the middle, and the icing is the perfect compliment. I always thought carrot cake was supposed to be a boring dessert but this is anything but. (Adapted from the Abel and Cole Cookbook, 2006) The cake: 6.5 . . .
My good friend Michelle invited some of us ladies over last night to make sushi. Although we are all avid sushi eaters, I was hesitant and intimidated by the hassle at first but caved eventually. She bought all the technical necessities in Chinatown, our friend Irina bought vegetables and I bought the fish. Teamwork! We had no idea what we were doing but thank God for YouTube’s how-to videos. The ingredients we prepared were fresh salmon, smoked eel, shrimp, crab, avocado, cucumbers and mango, and then each of us improvised with the combinations. The sushi . . .
My good friend Ally went to Georgia over last week, where she got to eat in Paula Deen's restaurant The Lady & Sons. She was sweet enough to send me the cookbook... with this note, LOL. The book is packed with awesome, homey recipes from the Deen family. The recipes are unpretentious and sound delicious. While flipping through the book last night, I spotted "T.J.'s Cream Cheese and Strawberry-Stuffed French Toast" which I instantly knew would have to be for breakfast this morning. I didn't have any strawberries in the house so I opted for canned peaches . . .
Farmer cheese, “tvorog,” is a popular ingredient in Russian and Ukrainian cuisines, in sweet and savory dishes alike. It can readily be found in supermarkets. This is a great dish to make for friends, a weeknight dinner or a cocktail party. It’s fast and easy to prepare, and if you have kids, they can definitely help. It's like ricotta in consistency but slightly denser, and it’s very versatile. In fact, the filling in this dish can be used for fresh tomatoes or bell peppers, blintzes or just on crostini. (Yield: about 14 rolls) Ingredients: 1 large . . .
The long-awaited croissant class at the FCI finally happened this morning! I took a chocolate desserts course (15 hours) there in the spring of 2008 and really enjoyed it. The chef-instructors are fantastic and the environment is lovely. Croissant is one of my favorite foods so I really wanted to try my hand at it. This class (4 hours) was taught by Chef Karen, who used to work for Amy’s Bread. The dough was divided in half, half for the classic croissants and half for the “pain au chocolat.” The process of making croissants is lengthy and intricate. Croissants, along . . .
you must be doing it the wrong way” – is not a bad way to summarize this cookbook. As mentioned in my previous post, this book was sent to me by its distributor, so a ‘thank you’ is in order :] Abel & Cole is Britain’s most popular organic grocer and this book is a collection of recipes that showcase seasonal organic produce in appetizer, entrée and dessert dishes. Although I am not a follower of the organic craze, I find the recipes in this book fantastic! What I love is that they are classified by the four seasons, and the ingredients and techniques used are . . .
- Is the meatiest, heartiest, most satisfying and most heart-warming stew of them all. Its origin is not definite, however, many believe it was born in Mexico in the 1800’s. There are as many recipes for chili as there are cooks and this one is mine. My chili is more like a soup than a stew, though. For optimum flavor, remember to keep salting each layer separately. Just don’t go crazy with it… Ingredients: 2 tbs. oil 1 medium onion, diced 1 bell pepper, preferably green or red, diced 3 cloves of garlic, chopped ¾ pound ground beef 1 tsp. ground cumin 2/3 tsp. . . .