Tuesday, October 27, 2009
I read the recipe several times, and even doing that....I accidentally melted ALL the chocolate so I just added more chunks in the end. More chocolate never hurt anyone? I also added the mascarpone too soon to the mousse, however I don't think it really affected it. I left out the Kirsch because...don't throw anything at me but...I don't really know what it is? I know its an alcohol but do you go to the liquor counter and say "Yea, I want a bottle of your Kirsch". I'm not the liquor buyer of the house--I'm more of the beer/wine girl. But now that I'm expecting--I figured it might be best to leave out the booze? I just added more preserves to compensate. I also halved this recipe since my husband is still working off a cold and no one wants to come over!
I really enjoyed this recipe. I like fudge brownies and tortes so this was right up my ally. This, in essence, IS a brownie--a very fudgy one. I think the best part was the fact that it had cherries in it. While reading--I wasn't quite sure I would want/like the cherries (as did many of the other bakers) but I really did not find the cherry flavor to be over powering at all. In fact it was a nice change. My favorite part was the mascarpone mousse on top! Truly heavenly and added richness to the dessert.
I would definitely make this again!
Thank you to April from Short+Rose for hosting this week! For the recipe, be sure to head over to her page. You can also check out the other bakers from TWD's blogroll!
Sunday, October 25, 2009
Yes, I am late late late for this one. I wanted to make these early, but I was going out of town. Then when I returned from town, I of course didn't have the sweet potato I needed plus I had a sick husband on the loose and we all know how sick husbands are. So better late than never...
Saturday, October 17, 2009
If anything about pregnancy that changed me, it has been my taste buds. I always had this inclination that pregnant woman craved meat. This theory has been proved so wrong in my case. If anything, I have reverted back to what I knew and loved as a child. And that is carbs. Carbs ALL the way.
For the recipe-check out Fine Cooking's website!
(I didn't make too many changes except cut down on the onion--and as you can see in the photo--I have to keep the onion pieces large so my husband can pull them out since he can't eat them. )
Friday, October 16, 2009
My husband and I are huge fans of Guy Fieri from Guy’s Big Bite on the Food Network. I like him because he has great recipes while my husband likes him because he’s no ‘foo foo’ chef PLUS he’s super fun to watch. Lets face it...Guy is a “guy’s guy”.
In fact, ever since his “Diner’s Drive-in’s and Dives” show aired, we have been avid watchers (although I will say do NOT watch this show on an empty stomach!). Now, whenever we travel, we make a point to Google his show and the city we visit just to see if there were any restaurants he had featured on his show. So far, we have made it to three of the restaurants! All have been a hit.
Our most recent visit--Bette's Oceanview Diner in Berkley, California
I ordered the pancakes, my husband ordered their version of eggs benedict
On top of Guys’ three TV shows, he has now ventured out doing live cooking/rock n’ roll style events called ‘The Guy Fieri Roadshow’! Each show will feature Hayden “Woody” Wood, an Australian Bartender de jour, a local chef from each city, and then Guy himself will cook and entertain you for the main event.
The tour starts November 17, and ticket sales are through Ticketmaster now. If you are from the Detroit area--our show is December 4 at the Masonic Temple where ticket prices start at $28.
Check out the site for a show near you, I bet it will be a ton of fun--most certainly so for all my foodie friends! www.guyfieri.com
I’m crossing my fingers for a press pass--so that I can give you the full detailed review of the event!
Thursday, October 15, 2009
One of my favorite Sunday past times during the months of May-October is the Farmer's Market. First off, I love supporting our locals. Secondly, I absolutely love fresh fresh fruits and vegetables (I plant my own vegetable garden but growing in 'tubs' just isn't working out so well).
¾ cup milk
¼ cup water
2 tablespoons unsalted butter, melted
¼ teaspoon kosher salt
2 tablespoons mascarpone cheese (you can just use cream cheese if that is all you have)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
In a medium sized bowl, lightly beat the eggs with milk and water. Add flour, salt and butter and mix until combined (just until all the lumps are out). The batter will be thin.
In a mixing bowl, combine all ingredients until well combined.
Tuesday, October 13, 2009
I saw this on the baking roster for TWD and knew I wanted to make them. But for some reason, my brain doesn't turn on until late Monday or Tuesday to remind me that...um...Tuesday with Dorie is due...and you have done nothing! Thank heavens that the latest recipes have been simple and I can make them last minute! Like these muffins!
Saturday, October 10, 2009
So I reasoned with myself. SOMEONE knows how to make gnocchi. Not EVERY recipe is going to be a bust or it wouldn't get published. Besides what did I really have to lose, if its a total disaster, I would just order a pizza.
The reality of gnocchi:
1. It's very cheap to make--potatoes, flour, and egg...'nuff said.
2. It's very much like playing with play-dough. Who doesn't like to play with their food?
3. Surprisingly it doesn't make a huge mess--it can be contained to a sheet pan.
4. Once rolled, uncooked gnocchi can be frozen for later use--for a SUPER quick dinner.
5. IT'S NOT THAT HARD!!!
The gnocchi verdict:
The end result was a perfectly moist tender gnocchi. The hint of sage and nutmeg was the perfect fall flavor. And chestnut? Wonderful. Its something I have never tried and amazed I have waited this long. (Although I did have 3 people at my local market hunting them down for me).
My personal tips:
1. Keep an eye on the boiling pot of gnocchi. Mine didn't need 3 minutes to cook, it probably took half that time. Just wait for them to float to the top. Then scoop them out.
2. Use a good quality unsalted butter. If you can find an unsalted European butter such as Plugura, Irish butter etc, the taste will be so much better. The butter sauce is the star of the show--so be sure to use a good quality ingredient. (Always buy unsalted butter--salted butter as a general rule is a lesser quality product. Companies use the salt to mask impurities in the butter and taste. You can always add salt later).
3. I added a tablespoon of cream...just for added flavor.
Check out this fool proof recipe from Gourmet. I am so sad to see the magazine close!
Process of gnocchi: