tag:blogger.com,1999:blog-33608141125650335532024-03-13T07:50:48.457-07:00The Cuisine CollectiveA collection of all things foodie.Sophiahttp://www.blogger.com/profile/05763017283360384868noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-3360814112565033553.post-73688998518195526422012-03-15T09:07:00.008-07:002012-03-15T09:29:41.270-07:00Happy Pi Day!!!<a href="http://2.bp.blogspot.com/-Q6bu6ttMGC4/T2IXmoxLTWI/AAAAAAAAAB4/yCopKbJXUtI/s1600/P1010212.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br /><a href="http://3.bp.blogspot.com/-odsCu6868Ug/T2IV0iOEdHI/AAAAAAAAABs/kzLMHOpqPGE/s1600/P1010211.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-odsCu6868Ug/T2IV0iOEdHI/AAAAAAAAABs/kzLMHOpqPGE/s320/P1010211.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5720158468997149810" /></a>So despite having made Amma's very yummy spinach pie two days earlier... I decided to celebrate Pi day in style. For dinner, (my helpful kitchen minion, Kenneth) and I made a Zucchini and Tomato Quiche. My recipe was very close to Da's Leek and Tomato quiche from the previous post.. I, however, replaced the leeks with onion and zucchini (also sauteed in butter with some salt, pepper and marjoram). I also (due to the contents of the fridge) used a mixture of Gruyère, Emmental and Cheddar cheese. Topping it all of was a sprinkling of salt, pepper, marjoram and basil. Yum :) <div><br /></div><div>For dessert, I took a page out of Lakshmi's favourite food blog: smittenkitchen.com..</div><div><br /></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-Q6bu6ttMGC4/T2IXmoxLTWI/AAAAAAAAAB4/yCopKbJXUtI/s200/P1010212.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5720160429260098914" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 200px; height: 150px; " /></span><div>I made the Nutmeg Maple Cream Pie. As a rule, I do not like overly sweet pies, and maple pies are usually among the worst offenders. This pie, however managed to stay light and sweet without being sickening. I followed the recipe pretty carefully; however, I skipped the straining step and chose to add some cinnamon and allspice. It turned out beautifully. As an added bonus I paired it with some raspberries and a glass of good scotch. All in all a perfect meal :D</div><div><br /></div><div>(here is the recipe for the maple cream pie: http://smittenkitchen.com/2007/11/nutmeg-maple-cream-pie/)</div><div><br /></div><div>P.S. Due to the size of my pie tins, I had some of the maple cream mixture as well as some of the eggs from the quiche left over.. We mixed them up and had maple infused french toast for breakfast! (These past couple of meals are a heart attack waiting to happen but at least we will die happy :D)</div>Zoëhttp://www.blogger.com/profile/00653106395190156257noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-21780360318532514992012-03-14T20:16:00.003-07:002012-03-14T20:21:48.210-07:00Happy Pi Day 2012<a href="http://4.bp.blogspot.com/-cCT3CWrxImo/T2Ff7QyXuqI/AAAAAAAAAAo/mDwtEXXITKc/s1600/2011%2BFamily_03142012_02.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5719958473460398754" border="0" alt="" src="http://4.bp.blogspot.com/-cCT3CWrxImo/T2Ff7QyXuqI/AAAAAAAAAAo/mDwtEXXITKc/s320/2011%2BFamily_03142012_02.JPG" /></a> A leek tart... <br /><div>Dice finely and sautee 3 medium leeks in 3 Tbsp butter until soft.</div><br /><div>Mix 4 eggs, 3/4 cup cream and 3/4 cup finely grated gruyere.</div><br /><div>Mix in 1 tsp salt and some black pepper.</div><br /><div>Pour into pre-baked crust and bake for 45 min at 375 degrees</div>Dahttp://www.blogger.com/profile/02802230201292712323noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-84705435063866253852011-07-21T20:41:00.000-07:002011-07-21T20:44:23.315-07:00<a href="http://3.bp.blogspot.com/-bHr5Ut5IYVI/TijyEckHVHI/AAAAAAAAAHI/gzhQtyaK5Vk/s1600/IMG_0286.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-bHr5Ut5IYVI/TijyEckHVHI/AAAAAAAAAHI/gzhQtyaK5Vk/s320/IMG_0286.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5632017492227871858" /></a><br /><div><br /></div>Dried Apple Mint. Great for putting in herbal teas, with a softer taste than some other mints.Sophiahttp://www.blogger.com/profile/05763017283360384868noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-72190428582417023542011-07-14T23:03:00.001-07:002011-07-14T23:05:44.069-07:00<a href="http://2.bp.blogspot.com/-0YJW272-BBo/Th_YsUOHCrI/AAAAAAAAAHA/R-LmfOQVgdA/s1600/IMG_0314.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-0YJW272-BBo/Th_YsUOHCrI/AAAAAAAAAHA/R-LmfOQVgdA/s320/IMG_0314.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5629456315090143922" /></a><br />Where my food is now coming from...Sophiahttp://www.blogger.com/profile/05763017283360384868noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-81316774697630225302011-05-08T23:34:00.000-07:002011-05-09T00:00:47.777-07:00When you go into emergency mode...Hi,<div><br /></div><div>Even though I should probably get off this sugar kick, soonish, no one can deny the infallibility of chocolate in times of desperation.</div><div><br /></div><div>Although thankfully I've avoided desperate times lately (shout out to lifestyle changes... they do wonders), I couldn't resist the combination of chocolate and quick and easy.</div><div><br /></div><div>As I was procrastinating, I stumbled from Doctor Who, to How-to videos, to 5 minute chocolate cake... ohh the wonders of YouTube.</div><div><br /></div><div><a href="http://www.instructables.com/id/5-minute-Chocolate-Cake/">http://www.instructables.com/id/5-minute-Chocolate-Cake/</a></div><div><br /></div><div><a href="http://www.instructables.com/id/5-minute-Chocolate-Cake/"></a>Now, considering how easy, quick, and simple (yes I realize that is pretty much saying the same thing 3 times...) I was expecting this cake to be way south of good quality, and was pleasantly surprised at the mediocrity of this one... it was perfectly respectable (not gourmet, but did the trick).</div><div><br /></div><div>So if a girlfriend was dumped, you're close to crashing during finals, or just 'cause you're craving warm chocolate cake-- this is definitely an option. Especially if you're in a questionably equipped college dorm-room... all you need is a mug, a table spoon (even the proportions don't need to be super exact, just all the same), and a microwave. A fork might be useful for whisking eggs, and a bowl, but I'm sure you can be creative with the mug and spoon, <a href="http://www.youtube.com/watch?v=KzrwZpEMCkc">worst-case</a>.</div><div><br /></div><div>I would suggest playing with the flavor dash, to add a different kick to your treat. I just went with vanilla, but if I ever do this for my sister, I'd probably have to substitute for mint!</div><div><br /></div><div>If you want to class it up a bit, try cooking it in glass bowls, then taking a melon baller (or a good old fashioned spoon) and take a bit out of the center... you could try "a la volcano cake" and put a chocolate sauce in there, or a dollop of whipped cream, or just pile on some ice cream.</div><div><br /></div><div>I ate mine with some of the never-ending vanilla ice-cream in my freezer (that we keep around for cobblers, pies and anything in need of a basic cooler... but don't make those enough the ever finish it). I'd say that the cake isn't quite classy enough to pull it off at a dinner party, but definitely works for hanging with the family on a late summer night on the porch with music and tea (or port). Even more appropriate when cooking for yourself (my standards are way lower when cooking for just me...)</div><div><br /></div><div>See you in five!</div><div><br /></div><div>S </div>Sophiahttp://www.blogger.com/profile/05763017283360384868noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-72942180733585934042011-03-27T10:37:00.000-07:002011-03-28T09:55:50.844-07:00Re-match in Chess?<div style="text-align: center;"><span class="Apple-style-span" ><u><br /></u></span></div>Hello!<div><br /></div><div>This March marked our one year anniversary, so as the 14th rolled around I searched for a pie to make. Of course all of my classic cooking blogs had a feature on it-- so it was a sea of opportunity. Given all the lovely pies, I couldn't resist trying more than one-- although I let someone else actually make the second. On 3.14, we ended up having pie for dinner and dessert. Last year, I made a <a href="http://thecuisinecollective.blogspot.com/2010/03/citrus-circumference.html">Lemon Chess Pie</a>, which turned out beautifully, so I couldn't resist when I saw it in another one of my favorite flavors: <a href="http://www.thekitchn.com/thekitchn/recipe-chocolate-chess-pie-141462?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+apartmenttherapy%2Fthekitchn+%28The+Kitchn%29">Chocolate.</a> </div><div><br /></div><div><br /><a href="http://3.bp.blogspot.com/-8Yw2NtSuqzg/TZC9Dc4flMI/AAAAAAAAAGs/kKd_nXAs3-w/s1600/photo.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="http://3.bp.blogspot.com/-8Yw2NtSuqzg/TZC9Dc4flMI/AAAAAAAAAGs/kKd_nXAs3-w/s320/photo.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5589175004557186242" /></a><br /></div><div><br /></div><div>The saying "easy as pie" comes to mind. The whole experience was simple, and filled my kitchen with a lovely buttery, sugary, chocolaty smell. By the time it was done (I got started pretty late) everyone was ready to dig in... conveniently forgetting the chill step. So we sliced up the spongy melty warm pie! Talk about your melt in your mouth <a href="http://4.bp.blogspot.com/_3g_IW7mtEgQ/SsQuEHu9PiI/AAAAAAAAFTg/iV4ey8OXNcg/S850-R/quote.jpg">goodness</a>.</div><div><br /></div><div>I especially loved this recipe because it was <a href="http://en.wikipedia.org/wiki/KISS_principle">simple</a>, chocolate-y, and used a graham cracker crust (so easy and yummy). Plus it used unsweetened baker's chocolate-- the only type that doesn't get eaten straight up shortly after buying in my house! I couldn't find chocolate graham crackers, so I used regular-- which worked swimming-ly (although it was seriously sweet).</div><div><br /></div><div>The next day I brought slices in to share with my work friends-- after a day in the fridge, the spongy melt had congealed into a graham cracker edged piece of fudge... no complaints from me! <a href="http://www.youtube.com/watch?v=cejb1sDtagg">It was just as good cold, a day later, as hot, straight out of the oven.</a></div><div><br /></div><div><a href="http://3.bp.blogspot.com/-afw1hh5RR0k/TZC9faavzdI/AAAAAAAAAG0/_Uas9t5elp4/s1600/photo%2B%25281%2529.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://3.bp.blogspot.com/-afw1hh5RR0k/TZC9faavzdI/AAAAAAAAAG0/_Uas9t5elp4/s320/photo%2B%25281%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5589175484931886546" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 239px; height: 320px; " /></a></div><div><div style="text-align: center;"><span class="Apple-style-span" ><u><br /></u></span></div><a href="http://3.bp.blogspot.com/-afw1hh5RR0k/TZC9faavzdI/AAAAAAAAAG0/_Uas9t5elp4/s1600/photo%2B%25281%2529.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br /></div><div>It travels well, no breaking up or flaking of (some crumbs, but mostly <a href="http://www.youtube.com/watch?v=Kycu7m1S8wE">kept itself together</a>...) </div><div><br /></div><div>Happy Belated Pie Day!</div><div><br /></div><div>Sophia </div>Sophiahttp://www.blogger.com/profile/05763017283360384868noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-71185813714233813582011-02-23T11:06:00.000-08:002011-02-23T11:27:49.178-08:00One dish wonderfulness<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-Miy0KZpzsO8/TWVfXQJp3sI/AAAAAAAAAF0/cYYVuCdhcRg/s1600/photo.JPG"></a><div style="text-align: center;"><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-ZaJBgktXkwE/TWVeeJmhi-I/AAAAAAAAAFk/cnlCNpg37gQ/s1600/photo%2B%25282%2529.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 239px; height: 320px; " src="http://1.bp.blogspot.com/-ZaJBgktXkwE/TWVeeJmhi-I/AAAAAAAAAFk/cnlCNpg37gQ/s320/photo%2B%25282%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576967585634814946" /></a><br /><div><br /></div>When you live in a busy household quick, hearty, one dish meals are greatly appreciated. I was browsing my various foodie sources and stumbled upon this wonderful recipes that seems to have everything I had in my fridge, and was extremely time efficient.<div><br /></div><div>The recipe is here: <a href="http://www.countryliving.com/recipefinder/easy-pantry-pasta">http://www.countryliving.com/recipefinder/easy-pantry-pasta</a></div><div><br /></div><div><img src="http://4.bp.blogspot.com/-sh7sxm50wHs/TWVeoOZYCPI/AAAAAAAAAFs/-INlUanK8n0/s320/0222012031.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5576967758720534770" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></div><div><br /></div><div>Essentially speaking, you could pretty much make any part of the recipe and the wait time on that part would be perfect prep time for the next step. Plus it covered almost every part of the food pyramid.</div><div><br /></div><div>Any one who knows me well knows that I love red-- so when I saw the half a bell pepper in my fridge, I couldn't help cutting a bit into cubes and dropping it in to give the final product some color and crunch.</div></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-Miy0KZpzsO8/TWVfXQJp3sI/AAAAAAAAAF0/cYYVuCdhcRg/s320/photo.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576968566645317314" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 239px; height: 320px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div>Sophiahttp://www.blogger.com/profile/05763017283360384868noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-43685138419917254592011-02-07T09:59:00.000-08:002011-02-07T10:07:48.785-08:00Apples and Cinnamon... Can you go wrong?<img src="https://mail.google.com/mail/?ui=2&ik=3f7fe8ecc5&view=att&th=12e013c35114a289&attid=0.0&disp=thd&zw" alt="0129011246.jpg" /><div>This is a very simple and delicious cake that looks beautiful when put in a bundt pan and lightly decorated with powdered sugar. I made a half-batch in a loaf pan and altered the recipe a little bit. I accidentally did not put it enough baking powder and had no walnuts. The walnuts make it even more delicious. I don't generally add the golden raisins though next time I think I might try adding some craisins to the mix. NOTE: I would suggest using less sugar than the recipe calls for. The recipe: <a href="http://www.californiacountry.org/recipes/recipes.aspx?rID=424">http://www.californiacountry.org/recipes/recipes.aspx?rID=424</a></div><div>Enjoy!</div>Luluhttp://www.blogger.com/profile/04393605146638341089noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-31534549108659842082011-02-07T09:52:00.000-08:002011-02-07T09:59:29.115-08:00Yummy Yummy in my Tummy (Challah)<span class="Apple-style-span" style="font-family: arial, sans-serif; color: rgb(51, 51, 51); "><h1 style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.1em; margin-left: 0px; font-size: 1.4em; line-height: 1.2em; font-family: georgia, sans-serif; "><img src="https://mail.google.com/mail/?ui=2&ik=3f7fe8ecc5&view=att&th=12e013d58beb4335&attid=0.1&disp=thd&zw" alt="1123002007.jpg" /></h1><div>This recipe was very straightforward and much easier than I expected it to be. The most difficult part of this was the waiting time in between steps and making three even strands for braiding. Next time I make this I plan on coating the baking sheet with parchment or a layer of cornmeal to make getting it off a little smoother. Once baked this was consumed in less than half an hour with pats of butter and strawberry preserves. The recipe: <span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; "><a href="http://smittenkitchen.com/2008/09/best-challah-egg-bread/">http://smittenkitchen.com/2008/09/best-challah-egg-bread/</a>.</span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-family: Georgia, serif; ">Enjoy! </span></div></span>Luluhttp://www.blogger.com/profile/04393605146638341089noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-6243801054943833472011-02-06T14:04:00.000-08:002011-02-06T14:22:07.546-08:00Vegetable MarengoLast term I went through a tofu kick... I basically put it in almost everything from vegetarian chili to indian dishes as a substitute for paneer (which works really well btw). During this time I came across this recipe in one of our many vegetarian cookbooks (<i>1,000 Low-Fat Vegetarian Recipes</i>). This is a Mediterranean inspired dish that you can have with rice, couscous or on its own. Its hearty enough to be its own (student) meal... <div><br /></div><div>Ingredients:</div><div>Vegetable Cooking Spray (I usually just use canola oil)</div><div>1 Package (10 1/2 oz) tofu, cut into scant 1-inch cubes (I use firm tofu, sometimes with herbs)</div><div>2 Medium onions, cut into wedges (or coarsely diced)</div><div>2 medium zucchini, cubed</div><div>1 cup halved small mushrooms</div><div>2 cloves minced garlic (I tend to put more as I love garlic... same with the mushrooms)</div><div>1 tbs flour</div><div>1 can (14 1/2 oz) whole tomatoes, undrained coarsely chopped (In the summer I prefer to use fresh tomatoes)</div><div>3/4 cup Mediterranean Stock or Basic Vegetable Stock (I use 1 veggie bouillon cube)</div><div>1 strip orange rind (3x1 inches)</div><div>1/2 tsp dried thyme leaves</div><div>1/2 teaspoon dried oregano leaves</div><div>1 large bay leaf</div><div>salt and pepper to taste</div><div>3 cups cooked couscous or rice, warm</div><div>parsley, finely chopped, as garnish</div><div><br /></div><div><i>Zoe's variation: turmeric, cumin and chilli powder for sauteing the tofu</i></div><div><i><br /></i></div><div>Directions:</div><div>1) Spray large saucepan with cooking spray; heat over medium heat until hot. Add tofu and cook over medium heat until browned on all sides 8-10 min. Remove from skillet and reserve. (<i>Zoe's variation: heat a little oil and add the cumin, turmeric and chilli powder. Then add the tofu and coat on all sides while cooking... this ads a bit more flavour to the tofu).</i></div><div><i><br /></i></div><div>2) Add onions, zucchini, mushrooms and garlic to saucepan; saute 5 minutes. Stir in flour and cook 1 to 2 minutes longer. Add tomatoes, stock, orange rind, herbs and reserved tofu; heat to boiling. Reduce heat and simmer, covered until vegetables are tender, 10 to 15 minutes. Discard bay leave (<i>I never do this); </i>season to taste with salt and pepper. <i>(I also usually add a bit of lemon or lime juice to taste at this point)</i>. </div><div><br /></div><div>3) Serve mixture over couscous in shallow bowls; sprinkle with parsley</div><div><br /></div><div>As with most of what I cook... I never make this quite the same way. I sometimes vary the vegetables I put in as well. Last time I added carrots and red and orange bell pepper.. this expanded the recipe and added a nice dimension. </div><div><br /></div><div>Enjoy-</div><div><br /></div><div>Zoe</div>Zoëhttp://www.blogger.com/profile/00653106395190156257noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-21162890013495588302011-01-09T15:05:00.000-08:002011-01-09T16:24:06.649-08:00Melt in Your MouthHolidays are always a great time for great meals... And of course great desserts must follow. Recently I found myself noting that I had a beautiful (if brisk) day open for an ambitious kitchen project beneath the skylights of my kitchen.<br /><br />Meringues are reputed to have a decidedly finicky temperament. The day must not be too humid or too dry or to cold or too warm-- And some recipes stress the importance of the adding ingredients at certain times, some times seconds apart. In my search for the perfect recipe I found that the commitment ranged significantly; one of my favorite sources, thekitchn {http://www.thekitchn.com/thekitchn/how-to/how-to-make-meringue-stars-kisses-cookies-115708} had a recipe that looked very precise.<br /><br />The land of the Queen, 4 o'clock tea, and Doctor Who pulled through for the most accessible recipe, via their Broadcasting Corporation.<br /><br />http://www.bbcgoodfood.com/recipes/2445/ultimate-meringue<br /><br />In 5 easy steps and an hr and 15min wait (spent on a spirited game of Citadels) we had 3 trays of decorative looking meringues! By far the least painful meringue experience I've had. (Though meringues are always self-gratifying because the piping is fun, though less sticky if you just drop dollops...)<br /><br />You can avoid tears and scrapes on your nice cookie sheets by using parchment paper (amazing godsend of a baking tool)-- or if you're going green, try the reusable equivalent, SILPAT. http://silpat.com/ Both options work so well that the meringues slip of the sheet.<br /><br />Going for a fancier approach? Try for a nice chocolate dip. All you need is some chocolate chips, a pot, a stainless steel pressure cooker insert (or thin stainless steel bowl), and some cooking oil (canola or corn). Put 4 oz of chocolate in the insert to every 2 tbs of oil. Fill the pot with about 3 inches of water, so the insert floats and turn on the heat. Stir constantly until silky and turn off heat. Add proportionally 2 oz more of chocolate per 4:2 ratio above and stir in until melted, take out large chunks. Dip to your heart's content. Put dipped things in a cold dark place and it will set in about 20-30 mins.<br /><br />Happy Piping!<br /><br />Sophia<br /><br />PS. If you're in any country that follows the imperial system here's a useful website to convert. http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfmSophiahttp://www.blogger.com/profile/05763017283360384868noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-69974336578242970012010-05-08T08:22:00.000-07:002010-05-08T09:21:24.855-07:00The Forlorn Dragon FruitSomehow a dragon fruit found its way into my fridge. At a loss as to what to make of it, I left it there until a friend of mine found it and decided to try to eat it. We googled how to eat a dragon fruit, and tried it out. For those of you who have no idea what a dragon fruit looks like:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_oOsLKRok7l4/S-WFPlYLnGI/AAAAAAAAAEU/u8cKCkefku8/s1600/DSCN5210.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://1.bp.blogspot.com/_oOsLKRok7l4/S-WFPlYLnGI/AAAAAAAAAEU/u8cKCkefku8/s320/DSCN5210.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5468923825289403490" /></a><br /><br />As you can probably tell, the whole fruit is in fact round, but to eat one must cut it in half to get to the edible part.<br /><br />In a nutshell<br />1) Cut in half<br />2) Scoop out flesh<br />3) Make sure there is no pink on the flesh<br />4) Cut into cubes<br />5) Eat<br /><br />We found it very bland, so we tried to dip them in spices, including but not limited to: cinnamon, paprika, cocoa powder, cardamom, cayenne pepper, brown sugar, nutmeg, salt, and others.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_oOsLKRok7l4/S-WOoVXMVII/AAAAAAAAAEc/bsV-EHzxBBw/s1600/DSCN5211.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://1.bp.blogspot.com/_oOsLKRok7l4/S-WOoVXMVII/AAAAAAAAAEc/bsV-EHzxBBw/s320/DSCN5211.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5468934146091668610" /></a><br /><br />Some worked, some didn't-- but we found at the end when we were trying to finish the extra spices that it was actually good if you mixed all the spices together and dipped the dragon fruit in that.<br /><br />The next morning I tried the dragon fruit with mango cubes and my morning yogurt and sugar. It was wonderful. Another fruit combo that is quite good is pineapple and guava together.<br /><br />Happy tropical eating,<br /><br />SophiaSophiahttp://www.blogger.com/profile/05763017283360384868noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-56341134092496619032010-04-12T20:56:00.000-07:002010-04-12T21:51:32.570-07:00Synonym Buns<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ItFXlvAe4MI/S8PuYcxwB-I/AAAAAAAAACc/1BJZfLBGExI/s1600/0403001056.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_ItFXlvAe4MI/S8PuYcxwB-I/AAAAAAAAACc/1BJZfLBGExI/s320/0403001056.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5459469277112305634" /></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ItFXlvAe4MI/S8PuYcxwB-I/AAAAAAAAACc/1BJZfLBGExI/s1600/0403001056.jpg"></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: medium;">Okay first a joke, well a guess first a photo then a joke. A person (just to maintain political correctness) walks into a bakery.</span></span><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px; border-collapse: collapse; "><span class="Apple-style-span" style="font-size: medium;"> He looks around and decides what he wants to get, so he goes up to the counter and says "Could I get one of those pastries?" Soon after he says so, he hears lots of tiny voices say "don't ya mean danish?" He shrugs it off thinking he's imagining things. He looks around and asks for a couple cookies. Again he hears the little voices say "don't ya mean biscuits?". He looks around and no one seems to have heard... so he shrugs it off again. Finally he goes up to the counter and asks for a pie, and immediately afterward the itty voices say "don't you mean tart?". He looks around wildly and asks the baker "Didn't you just hear that?!?", a little crazily. The baker looks up mildly, and reassures him, "Oh don't worry about them, they're just the Cinnonym Buns." </span><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ItFXlvAe4MI/S8PuX145eLI/AAAAAAAAACU/-riI8nRECKc/s1600/0403001005.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_ItFXlvAe4MI/S8PuX145eLI/AAAAAAAAACU/-riI8nRECKc/s320/0403001005.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5459469266673301682" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ItFXlvAe4MI/S8PuXsPpiDI/AAAAAAAAACM/kCDRqzBO8fQ/s1600/0403000951.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_ItFXlvAe4MI/S8PuXsPpiDI/AAAAAAAAACM/kCDRqzBO8fQ/s320/0403000951.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5459469264084371506" /></a><br /><div><br /></div>Here is a lovely recipe for quick (for a cinnamon bun recipe that is) and easy cinnamon buns <i>sans</i> (without?) any yeast or rising time. It was really yummy. The only additions I made were adding apples and walnuts to the filling. I also made 12 instead of 8 and put them into a muffin pan so they wouldn't stick together and be messier than they already are. They were the perfect amount of sweet. On it's own it was not at all two sweet. The cream cheese icing was yummy but not at all necessary, they got eaten so quickly I didn't get very good pictures. See what you think!<div> <a href="http://leitesculinaria.com/516/recipes-cinnamon-buns.html">http://leitesculinaria.com/516/recipes-cinnamon-buns.html</a></div></div>Luluhttp://www.blogger.com/profile/04393605146638341089noreply@blogger.com3tag:blogger.com,1999:blog-3360814112565033553.post-19501507657747221792010-03-24T15:27:00.000-07:002010-03-24T20:37:28.332-07:00Cake? Truffles? Lollypops? Who knows!Hello Hello!<br /><br />I was struck by a recipe of pure genius as I was surfing on of my favorite foodie blogs, TheKitchn. I noticed an adorable picture of Bakerella's St. Patrick's Day cake balls. I decided then and there that I would set out to make them, or their simpler counterparts, the generic cake balls http://www.bakerella.com/red-velvet-cake-balls/. I managed it, without a dull moment in the whole process. These balls are lovely for a big group of people, but there are several stages so start it a couple nights before, if you have a day job or school, or do it during one whole afternoon if you can. {This post was written in the thick of it, so follow along on my meandering journey through a seemingly simple process}<br /><br />It was truly a worthwhile adventure, but an adventure nonetheless. Me, in a wonderfully glorious moment of dyslexia managed to misread the recipe and set the temperature to almost 200 degrees below the needed heat... probably because I am used to recipes listing Fahrenheit first, then Celsius. Whoops!<br /><br />I reset the temperature, but not soon enough, as the mixture proceed to spill over onto the cookie sheet I prudently put under... At this point I am amused, but hopeful.<br /><br />As you can probably deduce, that is not a Red Velvet cake. It is, in fact, a Devil's Food Cake. Bakerella noted that Red Velvet may just be a southern thing (hopefully our Mississippi bound writer will try it when she's there!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_oOsLKRok7l4/S6rWnAyNekI/AAAAAAAAADc/f8jHGh0qS84/s1600/DSCN5150.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://2.bp.blogspot.com/_oOsLKRok7l4/S6rWnAyNekI/AAAAAAAAADc/f8jHGh0qS84/s320/DSCN5150.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5452406264599247426" /></a><br /><br />Hmmm... Perhaps I should have put this in a larger pan... I am so glad that <span style="font-weight:bold;">this</span> was my first attempt at a boxed cake. It's the one style of cake that nobody will know if you had some creative ways of evicting it from its pan! The consistency is great, and the cake will be reshaped afterward, so it's pretty challenging to mess it up. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_oOsLKRok7l4/S6rW4_EIJvI/AAAAAAAAADk/bSqfD_VSMdo/s1600/DSCN5151.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://4.bp.blogspot.com/_oOsLKRok7l4/S6rW4_EIJvI/AAAAAAAAADk/bSqfD_VSMdo/s320/DSCN5151.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5452406573375170290" /></a><br /><br />I may have a freer schedule because of exams, but I am not the most patient, so the cake remains are in the refrigerator chillin' so I can crumble them and start the balls. *30 min is the perfect amount of time to cool down a piping hot cake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_oOsLKRok7l4/S6rXRxmaI3I/AAAAAAAAADs/Uo-6mwW0eV0/s1600/DSCN5152.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://2.bp.blogspot.com/_oOsLKRok7l4/S6rXRxmaI3I/AAAAAAAAADs/Uo-6mwW0eV0/s320/DSCN5152.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5452406999257588594" /></a><br /><br />Well, the crumbling is easy and fast, but set aside some time to do the rolling... and prepare to get a tad messy, if you don't have a mini ice-cream scooper (and how many people have those?). I wasn't exaggerating; these are great for large groups of people, the yield is enormous. I got quite a few because I couldn't find any pop sticks, so I'm using large toothpicks (they can't hold much), so each ball is about the size of the cheap-o tootsie pops you get on Halloween from the people who buy the value packs. I just skewered about half the balls and they are cooling in the freezer in preparation for dipping.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_oOsLKRok7l4/S6rXj1bCCrI/AAAAAAAAAD0/ImBMgPqHURU/s1600/DSCN5155.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://2.bp.blogspot.com/_oOsLKRok7l4/S6rXj1bCCrI/AAAAAAAAAD0/ImBMgPqHURU/s320/DSCN5155.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5452407309521259186" /></a><br /><br />And it's done! I managed to dip over 40 pops before running out of chocolate, and there are still over 40 in the freezer to be dipped when I get more chocolate. For the dipping, I only have a few tips: <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_oOsLKRok7l4/S6rX0TKphEI/AAAAAAAAAD8/QLvkHutxUTA/s1600/DSCN5159.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://3.bp.blogspot.com/_oOsLKRok7l4/S6rX0TKphEI/AAAAAAAAAD8/QLvkHutxUTA/s320/DSCN5159.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5452407592383513666" /></a><br /><br />1) keep the pops in the freezer as you dip, that way when you dip them in the warm chocolate, you don't over heat them and have them melt off the sticks. (This also helps the chocolate solidify fastest, and lessens drips) <br />2) melt the chocolate a bit at a time in a mug or glass so you can submerge as much as possible. When you get to the end, <span style="font-style:italic;">spatula the remains onto a side plate</span> and melt some more. <br />3) It's important to put aside the extra chocolate before you warm some more because the warm chocolate will burn as the chocolate squares melt. You can re-melt these combined remains after they solidify to get the most out of the chocolate.<br />4) Make sure that you cover part of the stick as well as the ball to prevent the cake falling off the sticks.<br />5) Try using a chopstick to stir the chocolate. I always have an excess after I order Japanese food, and they go fine through the dishwasher, so I use them to stir, to skewer, to fence... and all that jazz.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_oOsLKRok7l4/S6rYCVgdVWI/AAAAAAAAAEE/C4o5w9BrbZA/s1600/DSCN5166.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://3.bp.blogspot.com/_oOsLKRok7l4/S6rYCVgdVWI/AAAAAAAAAEE/C4o5w9BrbZA/s320/DSCN5166.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5452407833530029410" /></a><br /><br />And, as with every experimental baking, this too had a graveyard:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_oOsLKRok7l4/S6rYZ3p5KCI/AAAAAAAAAEM/D3HjWY3vxXM/s1600/DSCN5163.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://1.bp.blogspot.com/_oOsLKRok7l4/S6rYZ3p5KCI/AAAAAAAAAEM/D3HjWY3vxXM/s320/DSCN5163.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5452408237833398306" /></a><br /><br />Be forewarned: This variation has chocolate coating, chocolate devil's food cake, AND chocolate frosting (instead of cream cheese frosting). It has ALOT of chocolate. It is almost guaranteed that you will have a sugar high, and more than one pop is not advised in a short increment of time.<br /><br />Chocolate Ciao!<br /><br />SophiaSophiahttp://www.blogger.com/profile/05763017283360384868noreply@blogger.com2tag:blogger.com,1999:blog-3360814112565033553.post-91807454654746912932010-03-23T15:36:00.000-07:002010-03-23T16:54:59.791-07:00Hungry Hoards<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_8zEg9wBCpDc/S6lQv8r8D6I/AAAAAAAAAAU/1Gs0EhiV3vw/s1600-h/25090_1320723750764_1610910045_792614_6045778_n.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="http://3.bp.blogspot.com/_8zEg9wBCpDc/S6lQv8r8D6I/AAAAAAAAAAU/1Gs0EhiV3vw/s320/25090_1320723750764_1610910045_792614_6045778_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5451977608583188386" /></a><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: x-small;"> </span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Saturday was an endless day of meetings and hours spent staring at my computer screen in my corner of the library. Later than I intended, I ran home to an empty kitchen. I had invited a couple of friends over for a simple dinner that evening and was desperate for something fast and easy to cook. After a quick trip to the mom and pop store around the corner, I decided to make a frittata dinner with green beans on the side.</span></span><div><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I had just peeled some potatoes when, to my surprise, my friends arrived with 3 extra people in tow. The beauty of this meal was that it was easy to expand to accommodate the appetites of 7 starving college students. The quantities below are for two large frittatas.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Red Pepper and Cheese Frittata:</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">5 medium potatoes</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">2 bell peppers (I used one red and one orange for the colours)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">8 eggs</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 onion</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 shallot</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">3 cloves of garlic</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1/2-1 green chili (optional)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">olive oil</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">1 tbs cumin seed (I love cumin seed and always put a lot, add more or less depending on you)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">marjoram</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">oregano</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">cilantro (fresh)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">salt to taste</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">pepper to taste</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">grated cheddar cheese</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Directions:</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Peel and chop the potatoes into 1/4 in by 1 in chunks (try to keep an even thickness even if the size varies). The potatoes can be pre-boiled (or microwaved if you are lazy) to cut down on cooking time. Dice the onion, shallots, garlic and green chili. Slice the bell pepper into roughly 1/4 inch strips and then cut the strips in half. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Heat the olive oil in a skillet and add the cumin seed. Saute the onion, shallots and garlic. Add the green chili. Add the potatoes and continue sauteing. When the potatoes are half cooked, add the bell peppers. Saute. Season the vegetables with the marjoram and oregano. Mix in the cilantro at the very end.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Scramble the eggs with some milk or water. Add the salt and pepper to the scrambled eggs.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Divide the onion-pepper-potato mix into two two casserole dishes. Pour the eggs over the vegetables and mix in grated cheese. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Bake the casserole dishes at around 400 degrees (it doesn't matter too much as long as you watch them) until you can stick a knife in at take it out cleanly. </span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">For a smaller frittata you can mix it in the pan and either bake the pan or cook one side and then flip it over using a plate.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Green Beans:</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">This was honestly the simplest way of cooking them possible. Saute fresh green beens in butter along with chopped garlic and lemon juice. Alternate stirring and covering until they are cooked (but still a bit chewy). Salt to taste</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">Top this simple meal off with nice wine (preferably bought by the people you are cooking for)...</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div>Zoëhttp://www.blogger.com/profile/00653106395190156257noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-34560107588078734422010-03-22T20:13:00.000-07:002010-03-22T20:33:24.621-07:00Pi Day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_xgMhWVG8e8w/S6g2EJjEXmI/AAAAAAAAAAM/E4Vz-e3h4eI/s1600-h/Pi+Tart.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 239px;" src="http://3.bp.blogspot.com/_xgMhWVG8e8w/S6g2EJjEXmI/AAAAAAAAAAM/E4Vz-e3h4eI/s320/Pi+Tart.JPG" alt="" id="BLOGGER_PHOTO_ID_5451666793842368098" border="0" /></a><br />In defense of pop tarts... OK they have agribusiness image problem, but really it's just pie in an "grab-and-munch" format. And on March 14 they were reborn as "Pi Tarts." I used a standard short crust recipe (2 C general purpose flour, 1 C shortening (even split between butter & vegetable shortening), 1 Tbsp confectioner's sugar, 1/3 C + 1Tbsp of ice water.) At the recommendation of my local apple pie goddess, I cut 2/3 of the shortening in very thoroughly (cous cous size) then 1/3 as pea-size lumps. Mush together to create a ball, but don't knead extensively. Rest in fridge for 1 hr, then roll on floured wax paper. Trim edges to produce the toaster size form, then wet 1/2 inch along the edges carefully with milk. Spread jam or cinnamon/sugar in the center, then fold and pinch the edges. Using home made pastry and nice jam will make you swear off the commercial variety, but one risk with the home-made approach is not sealing the edges well enough. We used apricot, raspberry, and cinnamon, but I must defer to Sophia for the results of the comparative taste test.Dahttp://www.blogger.com/profile/02802230201292712323noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-40186266889495142622010-03-20T10:01:00.000-07:002010-03-20T18:10:34.758-07:00If you put red wine on it... I would eat a bale of hay<div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_ItFXlvAe4MI/S6Vwxel-2SI/AAAAAAAAACE/p5bgav35dYY/s1600-h/0318001913.jpg"><img style="cursor:pointer; cursor:hand;width: 245px; height: 320px;" src="http://3.bp.blogspot.com/_ItFXlvAe4MI/S6Vwxel-2SI/AAAAAAAAACE/p5bgav35dYY/s320/0318001913.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5450886919330126114" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ItFXlvAe4MI/S6VwxF1hMtI/AAAAAAAAAB8/e1Qvm3ydPrg/s1600-h/0318001906.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_ItFXlvAe4MI/S6VwxF1hMtI/AAAAAAAAAB8/e1Qvm3ydPrg/s320/0318001906.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5450886912684405458" /></a></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_ItFXlvAe4MI/S6Vww1rXjoI/AAAAAAAAAB0/1EgKRE5XEIQ/s1600-h/0318001905.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_ItFXlvAe4MI/S6Vww1rXjoI/AAAAAAAAAB0/1EgKRE5XEIQ/s320/0318001905.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5450886908346863234" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_ItFXlvAe4MI/S6VwwXRsHgI/AAAAAAAAABs/5rdt6kVnf0Q/s1600-h/0318001903a.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_ItFXlvAe4MI/S6VwwXRsHgI/AAAAAAAAABs/5rdt6kVnf0Q/s320/0318001903a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5450886900186095106" /></a></div><div style="text-align: center;">Here is my dinner from a couple of nights ago. An easy, quick, tasty meal great for weeknight dinners. I made polenta (1/2 cornmeal, 1 cup milk, 1 cup water, some red pepper flakes, and a dash of salt) with a mushroom, red swiss chard, orange bell pepper, ginger, garlic, a dash of lemon juice, soy sauce, and red wine topping. On top of all of this was a fried egg and on the side (because my roomie has this strange need for all meals to have at least two dishes) was some home made yam fries with a ketchup + Siracha mixture. Enjoy the photos!</div>Luluhttp://www.blogger.com/profile/04393605146638341089noreply@blogger.com1tag:blogger.com,1999:blog-3360814112565033553.post-20240519021756627052010-03-16T14:44:00.000-07:002010-03-19T18:05:45.030-07:00Daylight-Savings RemediesHello All!<br /><br />I don't know about you, but Monday morning certainly hit me hard. I'm not the biggest fan of spring Daylight-Savings time, as it effectively steals an hour from me. Normally, I have to get up at 6-ish to make it to school on-time... which meant that Monday morning had me protesting a 5-ish wake-up.<br /><br />To help me function, I use a couple of fool-proof solutions to get me on my feet.<br /><br />1) The classic caffeine always jump-starts your day. I recommend a blend of jasmine and ceylon <span style="font-weight:bold;">tea</span>, or a simple darjeeling with a dash of milk and sugar. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_oOsLKRok7l4/S6QeqLb2tlI/AAAAAAAAAAs/nuCXDTq8O4w/s1600-h/coffeebeans.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 267px;" src="http://1.bp.blogspot.com/_oOsLKRok7l4/S6QeqLb2tlI/AAAAAAAAAAs/nuCXDTq8O4w/s320/coffeebeans.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5450515158998103634" /></a><br /><br />3) If you're a coffee person, try an <span style="font-weight:bold;">Ethiopian coffee</span> blend. Ethiopia is known to be the origin of the coffee plant, and around 12 million people depend the Ethiopian coffee industry. See if you can find fair trade coffee... lots of organizations are registered fair trade org.s and that way you can support the farmers, too!<br /><br /><br />4) A cool <span style="font-weight:bold;">smoothie</span> is consistently a solid way to start the day. Blend any frozen fruit that you have in your freezer, along with a ripe (close to overly ripe) banana, some ice cubes, and a dollop of yogurt. In one drink you've managed to get 2 food groups and the freezing quality will jolt you awake (or give you brain-freeze).<br /><br />5) Music with an upbeat rhythm like The Noisettes... not strictly foodie, but the french word of this same spelling also has been known to boost energy levels throughout the day. Sprinkle some pecans on you cereal, or pack a snack of dried cranberries and almonds for the day. A nice morning treat is toast with almond/pea<span style="font-weight:bold;">nut</span> butter and honey. <br /><br />6) Lots of foods have scientific perks:<br /> <br /> >Oatmeal gives a boost in serotonin (the same chemical that's released when you eat dark chocolate). Plus, it's high in fibre-- which, according to the Canadian Diabetes Association, lowers cholesterol (improves heart health).<br /><br /> >Raisins can top anything, from oatmeal and cereal to "Ants on a Log", a piece of celery filled with peanut butter and topped with a line of raisins. Raisins are high in iron, which can improve energy... people who don't eat a lot of iron generally are slightly more tired. <br /><br /> >One of my favorite savory fruits (it has a seed), avocados, share something in common with bananas. They both have potassium! Potassium deficiency can cause tiredness. Try eating avocados dressed in lemon juice (thought to fight scurvy!), or in guacamole.<br /><br /> >Tired and sick is not a good combination. An orange a day keeps up Vitamin C levels, which are known to boost your immune system.<br /><br />Eat well!<br /><br />--Sophia<br />Thanks to M. Matsuda, for her information on food with scientific perks, and the Ethiopian Coffee Network for their picture.Sophiahttp://www.blogger.com/profile/05763017283360384868noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-70970727536374525082010-03-15T19:34:00.000-07:002010-03-15T20:07:11.175-07:00Citrus Circumference<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_oOsLKRok7l4/S571nPAEdDI/AAAAAAAAAAk/jtt9cKaHehs/s1600-h/DSCN5139.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://1.bp.blogspot.com/_oOsLKRok7l4/S571nPAEdDI/AAAAAAAAAAk/jtt9cKaHehs/s320/DSCN5139.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5449062653555405874" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_oOsLKRok7l4/S571fpO7aqI/AAAAAAAAAAc/sWAlvOi3xYw/s1600-h/DSCN5137.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 239px;" src="http://2.bp.blogspot.com/_oOsLKRok7l4/S571fpO7aqI/AAAAAAAAAAc/sWAlvOi3xYw/s320/DSCN5137.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5449062523158096546" /></a><br />Hello all!<br /><br />I always love when Pi Day comes around, because it gives me a chance to revel in being a geek, and satisfy my sweet tooth. I wanted to go overboard this year and make a lemon meringue pie… and idea that was rapidly vetoed by my more sane parents. As a compromise I searched for a tangy citrus-y pie that didn’t have the fluff factor of a meringue. By chance, I stumbled across this recipe for a Lemon Chess Pie: http://southernfood.about.com/od/lemonpierecipes/r/bl00510e.htm .<br /><br />It’s ridiculously easy, with a fast prep time, and everyday ingredients (I didn’t even have to run to the store to find any last ingredient… a pet peeve of mine when it comes to cooking). One lemon is really all you need to cover the entire recipe. You cook it as an open faced pie, and the cornmeal (or the corn flour, in my case) creates a crispy top layer. As I mentioned, I decided to replace the cornmeal with corn flour, just to make it a bit smoother. I also made my own pie crust (or borrowed a part of my father’s Pi Day experiment), which made for a nice flaky touch.<br /><br />I'm a strong believer in the proverb: "Life is uncertain, eat dessert first", so this accompanied my breakfast this morning... I was riding the sugar wave all day!<br /><br />Just as a side note: The combination of the lemon and 1.5 cups (~ 301 g) of sugar packs a powerful punch, so you may want to cut the experience with a nice cup of espresso. <br /><br />Missed Pi Day this year? It comes around every year on March 14th (at 1:59, if you want to observe more digits of this irrational number)… and you can practice with a pie a day following this simple list of pies ranging from classic apple to kooky avocado! http://www.associatedcontent.com/article/217396/52_pie_ideas_a_different_pie_for_every.html?cat=22 <br /><br />Next on the agenda? Daylight-Savings-Time Remedies.<br /><br />--SophiaSophiahttp://www.blogger.com/profile/05763017283360384868noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-84905898705958305492010-03-14T22:35:00.000-07:002010-03-14T22:52:55.131-07:00Lulu's Pumpkin Pi Day<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_oOsLKRok7l4/S53KtvTuHlI/AAAAAAAAAAU/tsG7aiMwt5Q/s1600-h/Pumpkin+Pi+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_oOsLKRok7l4/S53KtvTuHlI/AAAAAAAAAAU/tsG7aiMwt5Q/s320/Pumpkin+Pi+2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448734011330272850" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_oOsLKRok7l4/S53Jyvkid7I/AAAAAAAAAAM/Xdh-XUKJUwU/s1600-h/Pumpkin+Pi.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_oOsLKRok7l4/S53Jyvkid7I/AAAAAAAAAAM/Xdh-XUKJUwU/s320/Pumpkin+Pi.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448732997788530610" /></a><br /><br />Hey all.<br />Today for pie day I made Pumpkin pie with a little bit of a twist. It is a normal pumpkin pie filling with (the twist) a topping of walnuts, brown sugar, and cinnamon. The recipe I used is from Epicurious (http://www.epicurious.com/recipes/food/views/Pumpkin-Pie-with-Brown-Sugar-Walnut-Topping-355849). <br /><br />I made a few changes. To the topping I added some honey walnut granola for some added crunch. Nutmeg replaced ginger, because I had no ground ginger and was too lazy to go out to the store. I used a full can of pumpkin puree (probably 1 and 2/3 cups instead of the recommended 1 cup.. though I didn't measure it). I added 1/2 cup of peanut butter to the filling, which might sound weird to you if you don't know me. I love peanut butter and find an excuse to put it into... well everything I can. To make up for this added moisture I only added 1/2 cup of heavy whipping cream. I think it turned out really well, despite my not having a pie dish (I used a spring-form pan, sacrilege I know!). It was consumed happily by me and my sister with some vanilla ice cream in front of an episode of the West Wing. This recipe was super tasty and easy. To make it easier you can buy pie crust. Oh... and I found that the pie filling took longer to bake than the 30 minutes suggested but seeing as I am horrible at following recipes to the letter it might be my fault. Anyway this recipe is much recommended and I hope you all enjoyed your Pi Day.<br /><br />PS: it's a bit sweet. <br /><br />What's next on my list of things I want to cook? Brown Butter Soda Bread with Tarragon and Black Pepper.<br /><br />--LuluSophiahttp://www.blogger.com/profile/05763017283360384868noreply@blogger.com0tag:blogger.com,1999:blog-3360814112565033553.post-86032268876140235932010-03-14T12:09:00.000-07:002010-03-14T12:25:10.772-07:00Welcome to The Cuisine CollectiveHello Readers!<br />We are The Cuisine Collective, a group of regular people ranging from 14-53 years old with a variety of tastes and concoctions spread across North America. We hope to bring you a melting pot of postings related to all things foodie. And what better day to start than on Pi Day! Generations of teachers have celebrated this day to recognize the irrational number pi: 3.14159... We like to celebrate it by baking pi's yummy homonym, pie. Stay tuned for each reader's personal fiesta.<br />Bon Appétit! Happy Eating! Buen Apetito!<br />--SophiaSophiahttp://www.blogger.com/profile/05763017283360384868noreply@blogger.com0