Food For Thought

Most Sweet Finishes

Wed, 13 Feb 2013 00:12:00 -0500

Way back when, I was feeling rather gutsy and decided to take myself and the tastebuds of those I love on a plunge into the Granny Smith and McIntosh jungle. After picking the perfect bundle of blushed McIntosh apples and vibrantly tasty Granny Smiths, I came home to make a festive dessert for the holiday season. Quite the adventurous challenge it was.

I boiled the succulent apple slices and simultaneously [and patiently] created a pastry crust. The crust was flaky and savory in all the right places; the utmost delicious cradle for the juicy slices of apple and its jam-like delectable essence. We ate them in celebration of family and the joy that fills the air of each holiday season.

I will say this - it’s my particular preference to find an apple pie recipe that isn’t too heavy and overbearing to eat. Relish the savory taste of the apple varieties without feeling overwhelmed by a viscous, heavy filling. The crust I used was nothing short of delectable; a perfect combination of butter and flake. If you choose to pair your pie with vanilla ice cream [which is always encouraged] savor the harmonic balance of the buttery, pastry crust to each apple slice’s core.

For reference, the recipe I used can be found here.

Smothered in Butternut

Tue, 12 Feb 2013 23:35:00 -0500

There is just something so soothingly comforting about a home cooked meal. Maybe its the aroma that really puts you in just the coziest of moods; you know those moods where you can’t help but put on that big comfy sweater packed in your closet or make yourself a cup of homemade hot chocolate the moment you walk in the door.

I was in hot pursuit to make something that wholesomely embraced my aim for comfort. The produce at the market this weekend included brightly colored butternut squash for baking, fluffed Italian bread for dunking in freshly peeled and grated garlic and melted butter. I paired the utmost sweet butternut squashed cubes with a quinoa pasta - it’s simple - pasta evokes some serious carb indulgence from within.

I topped my 1/2 lb of butternut squash cubes with:

2 oz of melted butter
2 tsp nutmeg
2 tsp cinnamon sugar
1 tbl spn light brown sugar

Cook this delightful and sweet dish in the oven at 350 degrees for 45 minutes [covered] Continue baking for 5 - 10 additional minutes [uncovered] and serve hot.

I love butternut squash paired alongside the spices which inevitably resulted in an amber sweetness. Each swallow felt warm as the flavors danced in harmony, offering me a familiar fall and wintery taste. I could easily see this delightful dish paring beautifully with a roasted pork or chicken dish or maybe even something vegetarian topped with flecks of a smooth and soft cheese.

[Full of stuffing]

Tue, 20 Nov 2012 17:37:00 -0500

I think I’ve finally found the reason why Thanksgiving is my all-around favorite holiday. Besides being cozy which signals the emergence of comfy sweater weather, good smells, family, vibrant colors.. (you get the picture) I think the main reason for my affinity is compacted into one highly-esteemed-adjective- savory. I invite you to consider.

There is something about Thanksgiving that prompts the possibility of flavor. Balanced spices and texture are at the forefront of any dish; carefully applied which results in an overall Thanksgiving experience. Let’s get to my particular favorite.. stuffing.

Now.. there are family traditions, and there are family TRADITIONS. For my family-clan it is the stuffing- suffice it to say this dish is one of the main reasons that many of of family attend our holiday feast. We savor each love filled bite of turkey- all in anticipation for the earthy, flavor-filled, ‘comfort’ scented dish to fit snugly amidst our color-filled platters.

Ingredients:

2 cup of Chicken Broth
1/2 cup of Orange Juice
1 cup of Celery (Chopped)
1 cup of Onion (Chopped)
6 cups of Bread Crumbs
1 tsp Sage
1 tsp Thyme
5 tbs Butter

Combine bread crumbs, thyme and sage in a bowl and set aside. Melt the butter in a saucepan and add diced onion and celery - sautee until soft ( about 2-3 minutes) over medium heat. Reduce the heat to low and add broth and orange juice. Add bread crumb and mix until even.

Spoon the stuffing mixture into a greased baking dish and cover. Bake for 30 minutes and serve warm.

[GINGER COOKIES]

Sun, 11 Nov 2012 16:45:31 -0500

Yesterday was the happiest of afternoons spent making bites of heaven, more formally known as ginger cookies. My cooking bug was inspired by the chilly weather and colorful, blanketed leafy yards. As I prepare for the holiday season, I wanted to make my first ever ginger delight that would comfortably adorn a holiday feast (not to mention, could also become the perfect roof and walls to a small eatable cottage made of gingerbread)

The recipe I used was the following. To reference for my fellow pilgrims on thy blog:

2 1/4 c of all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 tsp of nutmeg
3/4 c margarine, softened
1 c white sugar
1 egg
1 tbs water
1/4 c molasses
2 tbs white sugar

Admittedly, I was super excited to use molasses. As an inexperienced amateur chef, I love learning about new ways to use food and spices! Here we go - to make: preheat the oven to 350. Sift together flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt. (set aside) Cream together the margarine and sugar until light and fluffy. Beat in egg and stir in water and molasses. Gradually stir in the sifted ingredients into the molasses mixture. to bake: shape the dough into 1 inch cookie balls (or use a cookie cutter at your discretion). Coat in white sugar, place onto a cookie tray and slightly flatten. Bake between 8 and 10 minutes, depending on the size of the cookie. Allow to cool.

I promise, these cookies are just delicious. There is nothing like being kissed by an earthy balanced aftertaste that will leave you wanting more. What is it about ginger and cinnamon complementing one another, that kicks off the holiday season perfectly? As luck would have it, I was able to share these cookies with friends. I was thankful that I had the chance to share the afternoon with wonderful company accompanied by ginger cookies.

[CHOCOLATE TRUFFLES]

Sun, 11 Nov 2012 15:41:27 -0500

Admittedly, I was inspired to make truffles by a blog I follow very closely, Cupcakes and Cashmere - I love her niche style of design and her appetite for self-expression. She is quite the example of a successful blogger to which I admire endlessly. My blog writing however, is simply powered by my love to write. Anyway, I wanted to give credit, where credit was due.

On your mark..

On to the truffles! The recipe for these outstanding, decadent truffles if quite easy! However, it requires a lot of patience and a skilled hand for chocolate dipping. The recipe goes as follows:

2 bags of Ghiradelli (preferred) Chocolate (the recipe called for ‘bittersweet’ but I much prefer ‘milk-chocolate’)
3/4 c of heavy cream
1/2 tsp of ground cinnamon

Get set..

Easy ingredients, right? Take 1 and 1/2 c of the Ghiradelli Chocolate and melt in a double boiler (about 6 minutes) [Homemade double boiler: consists of a glass bowl placed atop barely simmering water] Mix in the 3/4 c of heavy cream and 1/2 tsp of ground cinnamon. Place the melted chocolate in a very cold refrigerator or freezer for 2 hours, until thick and hard. Using a 1 inch cookie scoop, scoop the ganache and roll into 18 separate balls onto wax paper. [NOTE: if the ganache feels sticky, continue to place the bowl of chocolate back into a cold setting until firm enough to mold and wait another 30 minutes to dip]

Go..!

Take the remaining 2 cups of Ghiradelli chocolate and melt in a double boiler (about 4 minutes) and using a dipping utensil, dip the cold chocolate balls into the melted chocolate coating. Sprinkle or dip toppings to the outer-coating of chocolate.

I wish I could send a truffle to each and every one of my readers, because they were nothing short of delectable. They were the perfect texture of rich and creamy on the outside and adorned with a chocolate coated outer shell. They poetically melt in your mouth.

['DEXTER' THEMED - RED VELVET CUPCAKES]

Sun, 11 Nov 2012 10:59:57 -0500

How spookily delightful these red velvet cupcakes were! Coated with buttercream frosting, they sealed off a winning ticket for a decorating competition I was enrolled in. I find that any celebratory occasion’s pivotal crux of importance lies in the details. Several coworkers and I got together to design our ‘area’ into a scene out of the Showtime series, ‘Dexter.’ I can post pictures if you like, but I wouldn’t want to.. spook you! Anyway, I topped off our decorating party with red velvet cupcakes and adorned the tops with strawberry topping. Let’s just say.. they were killer cupcakes! Pun intended! The recipe I used to create these little monsters can be found here.

[CUCUMBER TUNA TARTARE]

Tue, 21 Aug 2012 22:43:00 -0400

First and foremost, I am a huge fan of tuna. On top of that, I enjoy tuna prepared in any fashion, raw, seared, niçoise, tartare.. you name it. I went to my nearest whole foods and ordered a quarter lb of sushi grade sashimi tuna. To accompany my tuna, I invited 1/2 teaspoon of diced green onions, 1/2 teaspoon of diced shallots, 1 tablespoon of extra virgin olive oil, 1/4 teaspoon of hot pepper sauce, 1 tablespoon of soy sauce (or to taste), and 1/2 tablespoon of lemon to join. You can serve this dish on its own. That evening I decided to pair the tuna with freshly sliced cucumber.

The best part? There’s no cooking involved. What a delish end to the day.

any time I peer into our baking cabinet, I am easily tempted by...

Sat, 28 Jul 2012 09:16:00 -0400

any time I peer into our baking cabinet, I am easily tempted by the contents within; playing neighbor to cookbooks and recipes online. once more, my cooking bug was quickly taken care of this past thursday- courtesy of some folks at work and a home made recipe for butter cookies. butter cookies are one of the more intricate kind of cookies to make. a whip of two sticks of butter, egg yolk, flour, sugar, salt and vanilla - an hour of refrigeration, precisely 16 minutes of baking, and careful shaping is what that goes into creating these mounds of goodness.

the tiny tidbits are the quintessential bite of a sweet dessert. as seen on pinterest, we shaped the cookies to appear as tea bags to accompany any breakfast or cchino delight. we dipped the exterior of each cookie in semi-sweet chocolate while the interior of each cookie remained chewy and filled with a buttery essence. a noteworthy, showstopper they were.

[STRAWBERRY APPLE BLUEBERRY JAM]

Sat, 28 Jul 2012 08:36:00 -0400

berry season has made its way to the midwest. we’ve been growing strawberries in our very non-elaborate garden and much to our delight the plant has flowered and presented us with ripe little strawberries. albeit, they’re not the sweetest but terrifically flavorful. that was when my wave of creativity hit me - why not make a mid-summer strawberry jam.

with a quiet 25 minute simmer in water, sugar, apples (for pectin) and a handful of blueberries for excitement, the combination yielded a spread with a pleasant amount of depth. I paired the jam with a glorius brie and wheat crackers and even was delighted when the jam invigorated my morning cup of tea and toast. another great suggestion.

[WHEATBERRY SALAD FROM THE GARDEN]

Sun, 22 Jul 2012 23:39:40 -0400

I’ve recently been getting into healthy grains, specifically quinoa. Today I decided to go off on a limb and try wheatberries. I assuredly can claim that I love these little bursts of grain and am filled with excitement on incorporating them into as many meals as possible. My mind imagines them working quite nicely with yogurt and fruit in the morning or complementing a lunch or dinner entree.

In my post this evening, they are the prominent star in an herby dinner, jam-packed with refreshing summer herbs and spices picked straight from our very own garden.

To make your very own wheatberry salad from the garden:

1/4 c dry wheatberries, cooked

4 - 6 small tomatoes, the variety you most enjoy, in halfs

a small handful of greens

cukes, carrots, corn, and mango

a hearty handful of fresh herbs (i used basil and oregano)

[an ode to summer] I’ve recently been inspired by a unique...

Sun, 22 Jul 2012 09:54:45 -0400

avocado sandwich

avocado sandwich

[an ode to summer]

I’ve recently been inspired by a unique artist, whose work is keenly inspired by the bright sun of summer. Her imagination is imaginatively creative and refreshingly pure. Her ode to summer has inspired mine; granting me the chance to sit for a few moments and reflect on the freshly cut grass and relish moments of easy reflection. Summer opens the door and lets you into a world of creative being.

I packed a lunch the other day I must share with you. To continue along on my healthy streak, it was an avocado grilled brie-cheese sandwich topped with fresh pesto and spinach lettuce. I’ll let its impellent and dynamic zest speak for itself. If you’re looking for a hearty sandwich to accompany you on a peaceful afternoon, I stand by its simplicity to shade the sun.

[the battle of risottos] The other day I was in an eager mood...

Sun, 22 Jul 2012 07:51:43 -0400

[the battle of risottos]

The other day I was in an eager mood for some warm kitcheny goodness. After having never attempted to make risotto before, my persistent and intrepid conscious gave me no choice. One night I made a butternut squash two mushroom risotto [which includes shitake and cremini] creamy like any risotto should be the rice featured the sweet butternut cubes alongside a woodyness from the two mushroom varieties. I followed this recipe to detailed perfection and found the risotto to be overcooked and soggy. Like any aspiring chef, I tried again the following day.

The next risotto recipe I tried was the following and found it to be a much greater success. I thought I would continue a trend of trying new flavors and emulated the flavors from a favorite blog of mine cupcakes and cashmere. Her artistic approach included [prosciutto and peas] which I found emphasized the light and flavorful qualities of summer. The proscuitto’s savory taste was a swift companion to the tiny pea’s sweetness. I think the ample amount of risotto has made me quite particular for the overall taste and texture of this delicate arborio rice.

[Some hints]

Lightly mix the dry rice with olive oil before beginning

Always continue stirring

Heat the broth [or water] before adding it to the rice at low heat

Continuously taste the rice for texture and flavor, try to not overcook

dinner tonight: stuffed zucchini. t’was quite the hit!...

Sun, 08 Jul 2012 21:36:00 -0400

dinner tonight: stuffed zucchini. t’was quite the hit! rather filling and everyone raved of the zucchini’s accessories: delicate spices. who would have thought a zucchini could be so naturally dynamic? we plucked fresh basil straight from our veggie garden making us sing in delight of our successful green thumbs.

serve right out of the oven alongside a light summer salad and there you have an easy, fresh homemade meal.

stuffed zucchini

one zucchini per person

garlic, carrot and celery, each in a small dice

ground turkey, extra lean

italian spices (basil, rosemary, thyme, sage, salt, pepper)

your favorite marinara sauce

to make: hollow out each zucchini half, making sure to reserve some of the insides for the filling. place zucchini in a baking dish, drizzled with a bit of oil, salt and pepper. bake in a 350 oven for 10 minutes (or until soft) in the meantime, dice the garlic, carrot and celery and saute in some oil - once soft, add turkey and brown. stir in spices and a bit of sauce over low heat. fill each zucchini with this mixture and sprinkle with Parmesan cheese, if desired. bake at 350 for 5 additional minutes. Spoon additional sauce atop, and enjoy!

I was engaging in one of my favorite past times: seeking...

Mon, 18 Jun 2012 23:37:00 -0400

I was engaging in one of my favorite past times: seeking artistically creative projects among media libraries on the internet. In doing so, I came upon a recipe I was compelled to try. Amidst a busy weekend of friends and celebrating, I took a moment to do something I enjoy quite a bit - whip something together to share.

this sunday meant lemon blueberry bread with a sweet lemon glaze. the blueberries paired with a simple lemon zest were glorious. the lemon glaze puddled and blanketed itself atop the golden brown home-baked loaf. inside, little berries nestled themselves sweetly within the soft dough complementing the citrus tang. rich purples and magentas revealed themselves; dancing swiftly like hues sheltering each berry as we sculptured the bread with hearty slices. what a delicious start to the week.

Admittedly, I have a rather dedicated passion for sushi. I...

Sun, 17 Jun 2012 00:38:00 -0400

Admittedly, I have a rather dedicated passion for sushi. I decided to channel my serious admiration for Japanese food though my pre-mature culinary habits by assembling some homemade veggie maki-rolls. I peeled, chopped, and stacked cucumbers & avocados to slender perfection; laying them delicately atop a bed of rice and nori.

I lightly blanketed the chopped veggies with a blend of veggie mayo and japanese chili sauce; adding a hint of spice to the natural flavors. As I rolled the bamboo, I tucked the veggies tightly together; embracing one another beneath the pressure. After admiring my handiwork, I sealed the nori envelope with a few droplets of water. With a little soy to dip, we were rocking and rolling throughout the night’s eve.

one of my recent delights came about as I was monkeying with...

Sat, 16 Jun 2012 14:23:00 -0400

one of my recent delights came about as I was monkeying with flavor combinations and herb pairings attempting to delivering something savory and dually sweet to eat.

wandering among the aisles of a whole foods, I came about a selection of ripe basil. I was not only inspired to harvest my own bountiful basil plant, but whip together some homemade pesto to be paired with parcels of yeasty bread. I postulate that tastes are incredibly heightened when your hands are involved in the making of their hosts. or perhaps that is just my mind mixed with my taste buds being ambrosial and generous.

rose water cupcakes is a recipe that is a hit with anyone who...

Sat, 21 Apr 2012 14:30:00 -0400

rose water cupcakes is a recipe that is a hit with anyone who has a pulse. this is really a perfect combination of vanilla and rose hitting your taste buds in these lovely cakes. it’s an ideal treat for spring and will make anyone hum with approval.

i decided to make these with rose water extract from NY CAKE and topped it with non-toxic sparkles that added just the flare these little delights needed. this was my first experience with a real vanilla bean.. not the extract. the vanilla from the bean was rich in flavor and oozed with sheer splendor. the frosting was a cream cheese base and was a perfect compliment to the rosey cake flavor.

Let the train of fruits and veggies roll my way! Tonight I was...

Thu, 22 Mar 2012 23:13:00 -0400

Berry Quinoa Salad

Let the train of fruits and veggies roll my way! Tonight I was looking for something unique to munch on. To my sincere delight were meaty lobes of diced mango and blueberries nestled amidst, the main event, taking its thrown was a mound of quinoa in the center of the plate. an avocado lounged all day in anticipation of being diced and mixed into a flavorful bath of cucumbers and tomatoes. awaiting the finishing touches of fresh oregano leaves diced for flavor.

The subtle acidity intertwined with the sweet cranberries and dices of mango are just heavenly. not to mention, the variations of texture will make you devour this springtime salad. drizzle some balsamic vinaigrette and keep things fresh by sprinkling a little oregano on top.

Ingredients:

1/2 cup Quinoa
1 cup water
Mangoes
Blueberries
Cherry Tomatoes
Cranberries
Fresh Oregano
Cucumbers
Avocado

To Make:

Boil water & quinoa. Once at a boil, reduce flame to simmer and cook 15-20 minutes. Let cool. Combine diced Mangoes, Blueberries, Cherry Tomatoes, Cucumbers, Cranberries and Avocado with the cooled quinoa. Sprinkle the oregano leaves. Drizzle balsamic and enjoy.

Happy Macaron Day! Macaron’s are likely the most splendid...

Tue, 20 Mar 2012 15:50:26 -0400

Happy Macaron Day! Macaron’s are likely the most splendid mix of frothy sweet filling nestled between light, airy cookies. If you have yet to delight yourself to a Macaron, marvel your afternoon with a meringue ruffled sweet treat.

Check out Francois Payard Bakery on Murray in Tribeca to give your buds a whirl.

Tonight I’ve indulged in some culinary creativity. Wanting...

Sun, 18 Mar 2012 14:44:00 -0400

Tonight I’ve indulged in some culinary creativity. Wanting to make something that was filled with flavor and depth, I conjured up a treat that was surely to be a sweet finish to any meal. There is something supremely satisfactory in these bite size chocolate indulgences. Being a milk-chocolatey fan, I finally tried my hand at melting chocolate chips in the double-boiler.

As the pot reached a slow simmer, the chocolate chips melted into a sultry liquid form perfect for shaping and welcomed the pistachios and craisin toppings. Might I add, a wooden spoon proved to be quite the tool to prepare us precisely for this task.

Sweet craisins and salty pistachios nestled themselves peacefully atop the little dollops of melted chocolate. Rather a simple concept, and only taking a mere few minutes to make grants you with a treat that is rather complex on one end and comforting on the other.

pistachio wafers:

milk-chocolate chips
craisins or raisins
shelled and roasted pistachios

to make:

melt the chocolate over a double-boiler, stirring as little as possible. whence melted, plop the chocolate in little drops onto wax paper, then flatten out with the back of a spoon. nestle bits of nut and dried fruit in each, then refrigerate to harden.