No Egg in my Cream

For someone who's iffy about eggs, an egg cream sounds... well.... iffy. But an egg cream contains neither eggs nor cream*. The famous New York drink consists of milk, carbonated water, and chocolate syrup. 

Carbonated milk still sounds a little odd. But here's a creamy variation that this Michigander can get on board with.

Dubbed the Detroit Egg Cream, you can probably guess what I'm about to suggest....
– 1/4 cup chocolate syrup
– 1/3 cup ice cold white milk
– 1 can Vernors 

Again, milk... ginger ale... part of me wants to scream out that this is a horrible idea, but it actually turned out to be a fantastic blend. I think it was a little heavy on the chocolate syrup, I'd probably pull back on that, and maybe try caramel syrup instead...!

*historians speculate that it is possible the original version of this drink in the 1880s may have contained both egg and cream, and that due to economic down turns, the more expensive ingredients were removed to keep the price of the drink below a nickel. 

On the Rise

I experienced a “first” this weekend. My first time making bread! From scratch. Like with yeast. And wow — it turned out! And wow — it’s delicious! And wow — it was easy.

I’m actually amazed at how simple the whole process was. I mean, it’s not an instant process by any means, but it’s fairly hands off — especially since I used my KitchenAid for kneading.

The recipe I used was from Best of Irish Home Baking by Biddy White Lennon. A book I picked up while traveling in Ireland, when I became infatuated with all their breads and was going to making bread “all the time” when I got home. That was 18 months ago.

A huge to thanks to Amanda at Foodie Fling for making the idea of yeast much less intimidating.

Here’s the recipe— it was great for a beginner dealing with yeast. I halved the recipe and ended up with a single, large loaf. The only alteration I made was adding pecans rather than walnuts. 

 

For Help activating your yeast, try this youtube video.

When Not Following Directions Turns Out Awesome. And Delicious.

I love cooking. But I suck at following recipes.

Tonight I made a Blueberry, Beet and Basil Summer Salad from Better Homes and Garden. This is what theirs looked like.

This is what mine looked like.

I used:
– canned red beets, not fresh yellow beets
– lemon juice, no lemon
– no basil (next time!)
– fennel seed instead of fresh fennel – in dressing ( next time I'll skip the fennel all together)
– no onion
– plain yogurt not greek yogurt  
– added dried thyme to dressing
Blueberries, arugula, honey, crushed red pepper and oil as directed.
And I measured nothing.

I will make this salad again, even though I ignored most of their directions. But I love when a recipe can serve as inspiration, rather than instruction. That's why I prefer cooking to baking, in baking, if you get it wrong, you've messed up chemistry.* But in cooking you adjust, and taste, and use what you have, substitute and create. 

I bet if you studied the preference of baking vs. cooking, it would be a right vs. left brain thing.....**
 
*Though tonight I did EVERYTHING wrong in this cookie recipe and they turned out amazing. I will never be able to duplicate this. This was my "inspiration".
**Somebody do this.

Peeps: A Respectable Way to Go...

Easter was a few days ago, which means right now you probably have some peeps growing stale somewhere around your house (and if you don't you can probably get them for pennies at the local market). 

Not ready to subject yourselves to the sugar rush? Here's a way to maybe make it a little more palatable. Peeps Ice Cream. 

This is taken from last weekend's GR Press, where Jessica Webster grotesquely illustrated the murder of 10 baby blue peeps. I especially love this second image of them being boiled alive.

So unless you intend to keep these chics around till next Easter (and turn them into a wreath!?!!), I'm declaring it ice cream time. 

Candy for Adults

For those of us who choose to hibernate during winter months, we can get through cold days by satisfying our sweet tooth with homemade imitations of the childhood foods we crave.

I fattened myself up the last few weekends with two very successful recipes— Homemade Snickers Bars and S'mores Bites. Using ingredients that I had on hand (it's true... I may keep more in the house than most! However, I did substitute the peanuts in the Snickers with almonds and pecans, because that's what I had) I was able to, quite quickly make some sugar-filled knock-offs.

Look at all that preservative-filled sugar! The basis for the Snickers bars, these cavity instigators are delightfully rich, and they lack that lingering, chemically after-taste of pre-packaged candy bars.

The s'mores were wickedly delicious and it was so hard to stop eating them (much like real campfire s'mores!) The marshmallow stayed soft and and the chocolate relatively melted. The trick is to cook the crust thoroughly to make popping them out of the muffin trays easier (I did both mini and regular sized in silicon trays – the minis are great for sharing, the larger great for gorging...)

Both of these are recipes that I will totally visit again. Each took about 30 minutes and tasted just as a good a few days later. 

It's one of the great things about being a grown-up—our candy is more "sophisticated" and we're allowed to eat as much of it as we want! And I recommend eating it all!

*Recipes: Homemade Snickers from Imperial Sugar / S'more Bites from the First Year Blog

Carbs, Carbs, Carbs

It's winter. It's cold. I'm hibernating. I love food. 

I kept myself plenty full this cold, February weekend. And when I have successful kitchen exploits I like to share them. 


Vegetarian Baked Beans
When I was in San Diego I had some killer vegan baked beans at Tiger Tiger(!). So good in fact, that I got up close to examine that they really didn't have bacon in them. And I wanted to try and recreate some of that awesomeness. 

This was my first time using dried beans. Which meant this was really an all night/all day process—8 hours soaking and 8 hours in the crock-pot. I was pretty skeptical that this was going to work, because I started with white beans, but they definitely ended up  red, and packed with flavor. 

I'm not going to lie, they are pretty fan-friggin'tastic. And ultimately, aside from the plan ahead/timeline factor, incredibly easy.


Butternut Squash and Chickpea Curry
Another very simple recipe, that was full of hearty flavor. This went together pretty quick, aside from the cutting of the butternut squash, which I kind of mangled. I'd recommend having the squash cut up before you start cooking. 

I'm a big fan of both curry and butternut squash, and I think the flavors really here complimented each other. I added an apple to mine which gave it a hint of sweetness. Peas would also be good in here. This was even really good as leftovers, because the squash became even softer and more curry infused. It's rare that I think something makes decent leftovers, and that can be important when cooking for one.
(click image above to see enlarged recipe from Better Homes and Gardens)


Grown-Up Tator-Tots.
I was kind of annoyed with how long these were taking when I was making them. But wow, hello tasty. I continued to eat these until I felt I was going to burst in a similar fashion. And then I dreamt of garlic. 

It was a weekend full of good food, with overall very little effort—which, let's be honest, just makes it all the more tastier. Time to roll myself up the stairs. 

And that's a what?

As a vegetarian and a self-aware produce snob (thanks mom + dad), I feel pretty comfortable in the produce aisle. So last week, when I saw this:

I was kind of like, "WTF?". But knew I had to have one.

It's called a Buddha's Hand. And I took it home and turned to Google. The most common recommendations involved infusing vodka or concocting cocktails. But I wanted to eat this citrus fruit, not drink it.

Slicing into, it has the texture of uncooked eggplant. Mine may have not been entirely ripe, because it didn't taste nearly as fragrant and sweet as it smelled. The smell had been glorious all week, it seemed to infuse the kitchen air, simply by being there. But it's a citrus fruit with an insane amount of rind, which doesn't make eating it easy, or all that desirable*.

So in lieu of simply eating this spongy fruit raw, I baked it into citron shortbread cookies.  I didn't follow Erika's recipe exactly— instead I zested the fruit with a microplane and chopped fuller pieces of it with a food processor. I also cut my cookies with a circle cookie cutter and topped them with vanilla bean sugar (I had no raw sugar).

The results were mighty mighty tasty. The flavor the fruit provided the cookies is subtle yet full, and i can see why this would be an excellent candidate for infusing liquor and drinks. But in terms of adding it to the fruit platter, I think I'll stick with bananas and grapes.

*and it's rind fingers totally pissed off my garbage disposal.... this may end up being one very expensive batch of cookies!!

Fall 'n Nuts: A Totally Easy and Delicious Snack

I am so totally pleased with myself today. In general, but mainly for the unplanned snack I was able to make on this windy Fall day with items I had unhand. It's almost unreal how easy this was. 

I found this recipe for Maple Cinnamon Candied Almonds on Lark & Linen, and on a whim got up to make it.

---

Maple Cinnamon Candied Almonds

Ingredients

• 4 cups raw almonds

• 1 egg white

• 1/3 cup maple syrup

• 1/3 cup sugar

• 2 tsp. cinnamon

• 1/2 tsp. salt

Instructions 

1. Preheat your oven to 250 degrees F.

2. Beat your egg white until foamy and frothy.

3. Mix in the maple syrup.

4. In a separate bowl, add sugar, cinnamon and salt until combined.

5. Add your almonds to your egg mixture and toss to coat.

6. Pour your cinnamon mixtures into your almond mixture and toss to coat.

7. Pour almonds in a single layer onto a parchment lined baking sheet.

8. Bake for 1 hour, stirring almonds every 15 minutes.

9. Once you remove them from the oven, let them cool completely, stirring every so often to break them up.

10. Store in an airtight container for up to a month.

---

It really was that simple.This is a recipe I will go back to time and time again. It may even show up in a few weeks in the form of holiday gifts....

Mashed Potatoes and.... Cabbage?

There are a few things this blogger loves (you know, aside from hamburgers). Potatoes and Cole Slaw.

Potatoes are a magic (versatile) food and Cole Slaw is basically free (delicious) calories. And now I've discovered a way to combine the two: Irish Colcannon, a mashed potato dish served with either kale or cabbage.

There's a million and a half variations on this dish but the the recipe I used was taken from a Grand Rapids Press article. The cheat approach of using a packaged slaw mix makes this a really easy dish.

I'm delighted to have a new, "healthy" way to eat potatoes! And it really would be perfect for St. Patty's Day > the vegetarian substitute for corned beef hash! Follow the Recipe Link here.

Go To Snickerdoodles

Thank you to Pinterest for this new Go To for Snickerdoodles.

From Lovin' From the Oven, these are buttery, soft and amazing. Two swings at this recipe and two homeruns!

From Lovin' From the Oven

Baked, tasted and approved! Click here for the full recipe.

Summer Mocktail

We've been breaking all sorts of temperature records around here, and new temps call for new drinks. Here's a refreshing blend I concocted earlier today—

I highly recommend you make one for yourself. 

Forgive my overly specific instructions... I'm not one for measuring!

• 2 large slices watermelon

• 1 half a cucumber

• 4 mint leaves

• 1 teaspoon of honey

• Splash of lime juice

• A Bit of club soda

• 3 ice cubes

All blended and served over ice. 

Overdose.

What's a good way to get over a craving? Overdose on it.

On a recent baking days, we discovered the irresistible appeal of sea salt and caramel with these thumbprints from Martha Stewart. We decided to dedicate our next baking day to the magic combination. 

Inspired by Pinterest and sites such as this, we were eventually able to narrow our recipe list down to a single afternoon of baking. 

Now all of the recipes went about making the caramel differently, and we had a few sticky situations—but we were able to pull ourselves together to enjoy baking success.

The highlight of the day was definitely the 6-layer caramel chocolate masterpiece that Amanda slaved over for quite some time. The frosting alone contained a pound of chocolate, and it put me in a food coma for several hours. 

This is what's under the chocolate. You're allowed to use O.M.G. here. 

If' your mouth is watering and you're feeling somewhat masochistic, the recipe, also a martha, can be found here. Ours didn't turn out quite as photogenic as Miss Stewart's, but that doesn't seem to have effected the taste!

Still Hanging with Asparagus

The discovery of the May 2010 Real Simple revealed an article on 5 ways to prepare Fresh Picked Asparagus, which inspired me to spend another week with the veggie. I'm far from sick of it and as it's still plentiful at the farmer's market, I figured I better take advantage. 

Sunday it was Pasta Salad made from leftover pasta noodles, farmer's market cherry tomatoes and asparagus, and broccoli from my mother's garden. 

Monday I roasted New Potatoes with Asparagus. Seasoned with thyme.

Tuesday I feasted on Tortellini and Asparagus cooked in broth. I added corn, green onions and parmesan because I can.

Wednesday I had a lunch of crisp Asparagus Salad mixed with feta, in olive oil. I added cherry tomatoes because, again, I can. 

Ok, next week I'll stop obsessing over Asparagus. I swear. Just promise me you'll try some!!

A Tale of One Veggie

I'm mid-read of Barbara Kinsolver's Animal, Vegetable, Miracle. Her message isn't just a focus on healthy eating through vegetables, it is a reminder to eat in season.

For example, if you're in Michigan in March, eating a plum, that plum has most likely traveled thousands of miles to reach you, which explains why it resembles a tasteless rock.

So in effort to fill myself with seasonal vegetables, (in the weeks before my garden is fully functional), I've had an asparagus heavy week.

Sunday: Roasted Asparagus
I mastered this recipe last year and it's now my go-to way to prepare asparagus.

Monday: Asparagus Soup from Twisted Rooster— a semi-local chain that features locally grown products that change with the seasons. The food here is quite good, but the atmosphere is very much a chain.

Tuesday: Fresh Chilled Asparagus Salad
SO light and fresh. I replaced the cilantro with [garden-fresh] basil and had a super lo-cal dinner!

Wednesday: Penne with Roasted Asparagus
I was able to use Sunday's leftover roasted asparagus and completely reinvent it. I hated the smell of simmering vinegar but wow did it taste shockingly good!!

I'm out of asparagus now, so it's off to the Farmer's Market Saturday to see what else is in season!

McCakes

We've been experiencing a bit of a "heat wave" in Michigan these last few weeks, and taking advantage of this unseasonably warm March, we grilled burgers for dinner last night.

But there was also burgers for dessert.

These crazy little masterpieces were made from cupcakes, brownies, frosting and sesame seeds. And with a little patience and several sticky fingers, we had ourselves an adorable, little, sugar-filled snack.

Like most things, this was not my original idea. Inspirations was taken from Bakerella and Amber of the Moment. Baking and creating done in collaboration with Designerella.

Not Your Typical Pasta-Roni

Ok so last week I shared the glorious discovery of a new(ish) local gem: The Local Epicurean.

Tonight I tried out one of the pasta's I picked up. It was a Butternut Squash American Sage noodle. Now a treat like this deserves special attention... you don't just dump marinara on something like this, so I did a little googling and found this recipe for Butternut Squash Farfalle.

With some creative adaptations to that recipe, I had a stellar gourmet meal tonight. (Albeit I didn't spend much time on the presentation here... too eager to eat!).

Amazing. Mister Epicurean Sir, we shall meet again soon.

Carbs in the Kitchen

It may be 2012 and my 2011 resolution may be completed but I'm still cooking. As long as Pinterest exists the desire—scratch that—the need to cook and try new recipes will exist.

This past month, in a biscuit vs. roll bake-off I tried these three recipes:

1. Sweet Potato Biscuits

2. KFC's Kentucky Biscuits

3. Sweet Potato and Honey Dinner Rolls

There's no clear winner here, and in actuality I'm not sure if I'd tackle any of these again however— #2 wins in the ease category (And the taste isn't identical but is quite close to the KFC taste). BUT #3 definitely wins the tastiness battle - even if I'm not a fan of dealing with yeast. This was my first yeast challenge and I obviously need more practice!

Anyhow, this is what has been going on on in my kitchen. Next up—scones!

So generally I feel I can cook and follow a recipe fairly well. But cooking is entirely different than baking. And this month, baking definitely got the best of me. So attempts #1 for the chocolate cranberry cookies and the ginger cookie bars were hardly successful. Not sure if it was me or the recipes (pretty sure it was me), but March will include a second attempt for these.