It's been a l o n g time since my last post. The beginning of school has shook things up a bit, so I thought, why not share a recipe that is especially quick, versatile, and easy? Surely anything with the words "free-style" in the title should be far from complicated. And pasta? Forget about all-day recipes like lasagna. This is recipe is probably too simple.
I first learned how to make this during my sophomore year of high school (it was actually my first year because my middle school was 6-9; we didn't enter the high school until 10th grade). A friend of mine introduce me to the wonder of herbs. Herbs truly add an almost "spiritual" dimension to preparing foods. They look beautiful, and as you chop or tear them, an amazing aroma surrounds you -- and it happens again when they hit the heat. It was the flavors of thyme, basil, oregano, and occasionally sage or rosemary that I enjoyed for lunch nearly everyday. And truth be told, I made the same thing for lunch every morning before class probably 100 times at least. And class started at 7:30 am. So I will tell you that I made the pasta during the weekend and stored it in the fridge all week. Still, Friday's was nearly as good as Monday's.
OK, so I'm going to go over the basics. Then, I'll let you know different ways I like to change it around. This is more of a method, so I'm leaving out specific amounts. Let me know if you have questions, though.
Whole wheat pasta, cooked (I like penne, bowties, or spirals)
Thyme (dried or fresh)
Other dried/fresh herbs (basil, oregano, rosemary, sage, others if you have/like them)
Garlic
Olive Oil
Parimggiano-reggiano
Salt/Pepper
1. Put olive oil, minced garlic (I like 1 clove per serving), herbs (dried or fresh), and salt/pepper in saute pan and heat over low until the garlic is cooked, but not browned. Heating everything together infuses the oil with the flavors of the garlic and herbs. I really like thyme, so I always use it. You could use just oregano, basil, or another herb, but I particularly like them when combined with thyme. Also, you should use just enough olive oil to coat the bottom of the pan. Otherwise, it will be too much for the pasta later.
2. Add the cooked pasta and toss to coat. Taste for seasoning. Add grated parmiggiano and toss evenly.
This is it -- and it's SO delicious. I have one more idea that takes longer, but is just as easy.
You can use both onion and garlic. If you do this, I like to slice the garlic and onions thinly. Heat them in olive oil over low heat so they barely simmer. doing this allows the garlic and onions to caramelize. It's a good idea to use a lot of onions and garlic. Once they are done (and it takes about 20 minutes), you can add the herbs, saute a little longer, and then add the pasta and cheese.
Sunday, September 28, 2008
Monday, September 1, 2008
What you can do with cream cheese frosting...
After my post yesterday, I decided to take my own advice and make something... and decided on carrot cake. Here are some pictures so you can see just one thing you can do with decadent cream cheese frosting.
The caramel drizzle was too cold, so it drizzled, let's say, interestingly. It's amazing I had the patience to get this picture, but even more so for the one below.
Baked in two layers, each layer then was cut in two to make a total of 4. An essential technique for getting a
crumb free presentation is this. Use some frosting for the filling as you layer all of the layers, one on top of the other, and then coat the entire cake in a thin layer, ignoring the crumbs. You don't want to destroy the cake, but don't worry too much about the crumbs. Very lightly frost the top and sides of the cake, just enough to coat. Put this in the fridge and chill (I did this over night). Then, use the rest of the frosting to make the final coat. Because the first coat is cold, it is hard, and you don't have to worry about the crumbs!
Sunday, August 31, 2008
Weekly Recipe: Cream Cheese Frosting
The title says it all: this is clearly not a health recipe.
You might think that cream cheese frosting is easy -- you're using such good-tasting ingredients, how could it go wrong? Well, that's a good question, but I've had too many bad cream cheese frostings. And that's the worst. You know what you're eating is absolutely horrible for you (unhealthy, that is), and you're not even enjoying it. When I'm eating something that has butter, sugar, etc.. in it, I want it to taste AMAZING! So, here we go...
OK, so this is another very simple recipe, and more diverse than you might imagine. You can make cookie sandwiches with it (freeze them -- that's one of my favorites). Use any type of cookie, really -- chocolate chip, gingersnaps, but my favorite is cake-y chocolate cookies. It goes on any cupcakes, banana bread, pumpkin or carrot anything (as long as it's a dessert). Not to mention the classic -- as frosting on a layer cake.
It's also incredibly easy (one reason why it's here). All you do is whip butter, powdered sugar, and cream cheese together. Lots of frostings call for whipping egg whites, boiling sugar, or melting chocolate -- none of that here -- although in my opinion, most frosting recipes are worth it. Let's talk about the ingredients.
Cream cheese. Very basic -- but it's important that it is at room temperature. You can use the same trick I use for eggs, actually. Still wrapped in it's foil covering, just dunk it in warm water until it is the right consistency. A substitute I've yet to try, but very excited about, is mascarpone cheese. If I had to pick a favorite ingredient, this would probably be it. So amazing in tiramisu, and pretty much anything else. It's a super rich Italian cream cheese, but it doesn't taste at all like cream cheese. Cream cheese has a tang, whereas mascarpone just has a smooth creaminess. Think flavor = whipped cream (with a very subtle, sweet, cheesy hint), texture = cream cheese, but denser and smoother. Think about it next time you want a frosting for cupcakes, something fruit based, or whatever. The classic frosting, of course, requires good old regular cream cheese, because it lends a wonderful tangy flavor. I'll even let you know how, if you add too much sugar by accident and cover up the slight tang, to correct it.
Butter. Very important here: use unsalted. You're not going to add salt to this recipe, so you can't reduce the amount anywhere if you use salted instead. Also, it should be softened. I find if anything is going to cause lumps, it's the butter -- cream cheese is already pretty soft. It's because of this that I cream the cheese and butter together before anything else -- to make sure there are no lumps. Finally -- some recipes DON'T have butter in them. WHAT?! A frosting without butter? And, to me, they taste bad -- no surprise. Use butter. You're already using cream cheese.
Powdered sugar. This is where it gets interesting. I usually avoid powdered sugar in frostings because the corn starch in it adds some weird tangy flavor. There are frostings that use regular sugar, and they taste great, but they're not nearly as easy as this one (the table sugar, because it doesn't dissolve like powdered sugar, has to be in liquid form -- aka cooked in some form -- before it goes into the frosting. This complicates things). The thing is, though, the "weird tangy flavor" is perfect here, because we already have it in the cream cheese, and it's exactly what we're looking for. Alas, powdered sugar also has the power to destroy the frosting's great flavor. Too much sugar is ALWAYS a bad thing -- even in desserts. Add too much sugar and you destroy the wonderful flavor of the butter and cream cheese. I advise starting with 1 cup of sugar for every stick of butter, tasting, and then adjusting. But add it s l o w l y . . . I just made some for a carrot cake, and I accidentally added too much. The solution? Drip some white vinegar into the frosting, stir, and taste, until it is back to the tang you want. Add only a little at a time using a 1/8 or 1/4 teaspoon measure, dripping it in.
I think I'm sent to share the recipe -- here it is.
Cream Cheese Frosting
1 stick butter (4 oz or 1/2 cup)
8 oz plain cream cheese
1-3 cups powdered sugar
1 teaspoon vanilla
1. Have the butter and cream cheese at room temperature, cream together.
2. Add 1 cup sugar, blend in with a whisk, taste, and add more until it is perfect.
3. Add vanilla (optional -- but now that I'm thinking, cinnamon would probably be good, too)
Can be refrigerated or frozen. Enjoy!
You might think that cream cheese frosting is easy -- you're using such good-tasting ingredients, how could it go wrong? Well, that's a good question, but I've had too many bad cream cheese frostings. And that's the worst. You know what you're eating is absolutely horrible for you (unhealthy, that is), and you're not even enjoying it. When I'm eating something that has butter, sugar, etc.. in it, I want it to taste AMAZING! So, here we go...
OK, so this is another very simple recipe, and more diverse than you might imagine. You can make cookie sandwiches with it (freeze them -- that's one of my favorites). Use any type of cookie, really -- chocolate chip, gingersnaps, but my favorite is cake-y chocolate cookies. It goes on any cupcakes, banana bread, pumpkin or carrot anything (as long as it's a dessert). Not to mention the classic -- as frosting on a layer cake.
It's also incredibly easy (one reason why it's here). All you do is whip butter, powdered sugar, and cream cheese together. Lots of frostings call for whipping egg whites, boiling sugar, or melting chocolate -- none of that here -- although in my opinion, most frosting recipes are worth it. Let's talk about the ingredients.
Cream cheese. Very basic -- but it's important that it is at room temperature. You can use the same trick I use for eggs, actually. Still wrapped in it's foil covering, just dunk it in warm water until it is the right consistency. A substitute I've yet to try, but very excited about, is mascarpone cheese. If I had to pick a favorite ingredient, this would probably be it. So amazing in tiramisu, and pretty much anything else. It's a super rich Italian cream cheese, but it doesn't taste at all like cream cheese. Cream cheese has a tang, whereas mascarpone just has a smooth creaminess. Think flavor = whipped cream (with a very subtle, sweet, cheesy hint), texture = cream cheese, but denser and smoother. Think about it next time you want a frosting for cupcakes, something fruit based, or whatever. The classic frosting, of course, requires good old regular cream cheese, because it lends a wonderful tangy flavor. I'll even let you know how, if you add too much sugar by accident and cover up the slight tang, to correct it.
Butter. Very important here: use unsalted. You're not going to add salt to this recipe, so you can't reduce the amount anywhere if you use salted instead. Also, it should be softened. I find if anything is going to cause lumps, it's the butter -- cream cheese is already pretty soft. It's because of this that I cream the cheese and butter together before anything else -- to make sure there are no lumps. Finally -- some recipes DON'T have butter in them. WHAT?! A frosting without butter? And, to me, they taste bad -- no surprise. Use butter. You're already using cream cheese.
Powdered sugar. This is where it gets interesting. I usually avoid powdered sugar in frostings because the corn starch in it adds some weird tangy flavor. There are frostings that use regular sugar, and they taste great, but they're not nearly as easy as this one (the table sugar, because it doesn't dissolve like powdered sugar, has to be in liquid form -- aka cooked in some form -- before it goes into the frosting. This complicates things). The thing is, though, the "weird tangy flavor" is perfect here, because we already have it in the cream cheese, and it's exactly what we're looking for. Alas, powdered sugar also has the power to destroy the frosting's great flavor. Too much sugar is ALWAYS a bad thing -- even in desserts. Add too much sugar and you destroy the wonderful flavor of the butter and cream cheese. I advise starting with 1 cup of sugar for every stick of butter, tasting, and then adjusting. But add it s l o w l y . . . I just made some for a carrot cake, and I accidentally added too much. The solution? Drip some white vinegar into the frosting, stir, and taste, until it is back to the tang you want. Add only a little at a time using a 1/8 or 1/4 teaspoon measure, dripping it in.
I think I'm sent to share the recipe -- here it is.
Cream Cheese Frosting
1 stick butter (4 oz or 1/2 cup)
8 oz plain cream cheese
1-3 cups powdered sugar
1 teaspoon vanilla
1. Have the butter and cream cheese at room temperature, cream together.
2. Add 1 cup sugar, blend in with a whisk, taste, and add more until it is perfect.
3. Add vanilla (optional -- but now that I'm thinking, cinnamon would probably be good, too)
Can be refrigerated or frozen. Enjoy!
Sunday, August 17, 2008
Weekly Recipe: Herb Balsamic Vinaigrette
So I must admit -- this recipe is ridiculously simple. It's because of that reason that I'm making it a weekly recipe. Quintessentially feel good food is simple, good for you, and delicious. This is it.
I'll start by pointing something out. Salad dressing is often misunderstood. There are TONS of bottled ones not worth looking at because of trans fats, high fructose corn syrup, and various additives and preservatives. There are a few, however, that are good for you. I don't like sorting through all the bottles, squinting at nutrition facts, and, not to mention, being stuck with the same flavor for as long as that bottle lasts. And, if you're buying the full-fat dressing, it should last a pretty long time...
Just so there's no confusion, I don't ever eat creamy dressings. Maybe once in a while if the circumstances are exceptional (you have to decide on that one), but I like oil-based ones just as much and they are SO much better for you! I'm always one to promote the healthy alternative.
Back to bottled dressings -- so we're stuck with the same flavor. For weeks. For months. For years... no, you should throw the bottle out if it's gotten to be that long. But anyway. It is, like I said before, not only easy, but ridiculously simple to make your own salad dressing. The benefits? Ingredient control, flavor control, quality control, and variety. The cons? The 3 minutes it takes to mix it together. I know it's very, very difficult to compare this list of pros and cons -- so deliberate carefully, making sure to take into account your personal situation before making homemade salad dressing.
I'm simply going to give you my favorite variation, but here's the method behind the madness.
A good dressing contains oil and vinegar. I use olive oil (use the best you can because you will taste it the most here) and balsamic vinegar. You could use red wine, rice, champaign, or cider vinegars. No problem. For an Asian-inspired dressing, you could use a little bit of sesame oil (blend it with others because it is strong), peanut oil might be more appropriate for a Mexican-inspired dressing etc... Really, though -- a good olive oil will work in 99% of cases.
I usually use a 1:1 ratio of oil to vinegar. Lots of recipes call for more oil, but I think it tastes fine with more vinegar. This is up to you, though. You can make your salad milder by using less vinegar, if you want -- something you can't do with the bottle.
Then, there's the flavorings. Fresh herbs, dried herbs, citrus zest, garlic, shallots, onions, ginger, black pepper, etc... I like whatever dried herbs I have on hand -- note that this means prep is really simple: no chopping or anything.
There's also a sweetener -- entirely optional. You can use brown sugar, white sugar, honey, molasses, whatever you want. I use honey -- and you'll see why below.
Finally -- there is the emulsifier. You've probably noticed that oil and vinegar don't mix very well. An emulsifier isn't entirely necessary, but I really like it because it allows the flavors to really blend together -- if you've gone all out with nice olive oil, red wine vinegar, fresh parsley and basil, garlic, shallots, orange and lemon zest, sea salt, and black pepper, you don't want to waste all that chopping time by failing to let the flavors blend. Popular options include egg yolks and mustard, but there are obvious problems with those. I'm not a huge fan of mustard, so why add it to a salad dressing? Some people aren't comfortable with consuming raw eggs -- and there is a risk of disease.
Not so obvious options include roasted garlic (the soft, pasty stuff that you squeeze out of the bulb), egg substitute, and honey. I like using honey because it sweetens and emulsifies. You could make an egg substitute by heating equal parts of water and flax seed meal (ground flax seeds) until it is egg-like in consistency. Adding this would bind all the ingredients, but it does add more dishes to the whole process, too. I say use honey because it's simple.
So, ignoring everything I just said, this is the recipe for a minimalist-salad-vinaigrette.
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
a couple pinches of salt to taste
black pepper to taste
That's all you need! Now, this is what I do when I make my own salad.
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon honey
a pinch salt
black pepper
1/4 teaspoon each, dried oregano and dried thyme
1. Mix together.
(I'm usually more verbose in my instructions, but the dearth of words, I think, reveals how simple it really can be!)
I'll start by pointing something out. Salad dressing is often misunderstood. There are TONS of bottled ones not worth looking at because of trans fats, high fructose corn syrup, and various additives and preservatives. There are a few, however, that are good for you. I don't like sorting through all the bottles, squinting at nutrition facts, and, not to mention, being stuck with the same flavor for as long as that bottle lasts. And, if you're buying the full-fat dressing, it should last a pretty long time...
Just so there's no confusion, I don't ever eat creamy dressings. Maybe once in a while if the circumstances are exceptional (you have to decide on that one), but I like oil-based ones just as much and they are SO much better for you! I'm always one to promote the healthy alternative.
Back to bottled dressings -- so we're stuck with the same flavor. For weeks. For months. For years... no, you should throw the bottle out if it's gotten to be that long. But anyway. It is, like I said before, not only easy, but ridiculously simple to make your own salad dressing. The benefits? Ingredient control, flavor control, quality control, and variety. The cons? The 3 minutes it takes to mix it together. I know it's very, very difficult to compare this list of pros and cons -- so deliberate carefully, making sure to take into account your personal situation before making homemade salad dressing.
I'm simply going to give you my favorite variation, but here's the method behind the madness.
A good dressing contains oil and vinegar. I use olive oil (use the best you can because you will taste it the most here) and balsamic vinegar. You could use red wine, rice, champaign, or cider vinegars. No problem. For an Asian-inspired dressing, you could use a little bit of sesame oil (blend it with others because it is strong), peanut oil might be more appropriate for a Mexican-inspired dressing etc... Really, though -- a good olive oil will work in 99% of cases.
I usually use a 1:1 ratio of oil to vinegar. Lots of recipes call for more oil, but I think it tastes fine with more vinegar. This is up to you, though. You can make your salad milder by using less vinegar, if you want -- something you can't do with the bottle.
Then, there's the flavorings. Fresh herbs, dried herbs, citrus zest, garlic, shallots, onions, ginger, black pepper, etc... I like whatever dried herbs I have on hand -- note that this means prep is really simple: no chopping or anything.
There's also a sweetener -- entirely optional. You can use brown sugar, white sugar, honey, molasses, whatever you want. I use honey -- and you'll see why below.
Finally -- there is the emulsifier. You've probably noticed that oil and vinegar don't mix very well. An emulsifier isn't entirely necessary, but I really like it because it allows the flavors to really blend together -- if you've gone all out with nice olive oil, red wine vinegar, fresh parsley and basil, garlic, shallots, orange and lemon zest, sea salt, and black pepper, you don't want to waste all that chopping time by failing to let the flavors blend. Popular options include egg yolks and mustard, but there are obvious problems with those. I'm not a huge fan of mustard, so why add it to a salad dressing? Some people aren't comfortable with consuming raw eggs -- and there is a risk of disease.
Not so obvious options include roasted garlic (the soft, pasty stuff that you squeeze out of the bulb), egg substitute, and honey. I like using honey because it sweetens and emulsifies. You could make an egg substitute by heating equal parts of water and flax seed meal (ground flax seeds) until it is egg-like in consistency. Adding this would bind all the ingredients, but it does add more dishes to the whole process, too. I say use honey because it's simple.
So, ignoring everything I just said, this is the recipe for a minimalist-salad-vinaigrette.
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
a couple pinches of salt to taste
black pepper to taste
That's all you need! Now, this is what I do when I make my own salad.
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon honey
a pinch salt
black pepper
1/4 teaspoon each, dried oregano and dried thyme
1. Mix together.
(I'm usually more verbose in my instructions, but the dearth of words, I think, reveals how simple it really can be!)
Monday, August 11, 2008
Weekly Recipe: Sweet Potato Oven Fries
I learned this recipe from my boyfriend's mom, Brinker. She did this not only with sweet potatoes, but regular potatoes and chicken, too. And, it was all delicious.
I love making oven fries with new red potatoes because they are so easy. Cut, season, oil, bake on parchment, remove, throw parchment away, done. I tried it once with sweet potatoes and they got brown and caramelized, but had a much softer texture and didn't crisp like regular potatoes. I see recipes similar to what I attempted show up on FoodTV.com every once in a while, but am reluctant to try them. So, I just use Brinker's method of making the sweet potatoes crisp on the outside while not nutritionally sacrificing them (i.e., frying). They key? Whole-wheat, dry breading.
Sweet Potato Oven Fries
Ingredients
1 sweet potato
1 cup (or more) dry, whole wheat bread crumbs
1/4 cup (1 oz) parmiggiano reggiano cheese
1 egg
OK, so it is very difficult to find one of the ingredients on this list. That is -- whole wheat bread crumbs. I'm not really sure the whole-wheat exist, but I won't use regular Panko (i.e. Japanese bread crumbs made with white flour) because it diminishes the nutritional value of the sweet potato. Here I'll show you how to make quick bread crumbs.
1. Cut pieces of whole-wheat bread (the crumbs will taste like your bread -- pick a milder tasting brand) into 1-inch or so cubes.
2. Place in a coffee grinder (you can probably use a blender, too), and pulse until bread crumbs are formed.
3. Dry on a cookie sheet over night or in a 200 degree F oven until crisp.
4. They are ready to use in the recipe!
Okay, now on to the main recipe.
Procedure
1. Wash sweet potato -- do not skin. Cut in half lengthwise, then cut very end of the long ends off so that each half has three flat faces.
2. Slice each half (keeping then large flat side-down) into slices roughly 1 cm thick. You want the potato to cook before the breading burns. Cutting it too thin, however, and you will only taste the breading.
3. Combine egg and 2 tablespoons water. Whisk together to create egg wash.
4. Combine bread crumbs and cheese. You can add herbs such as oregano, thyme, or rosemary. Season with salt and pepper. Remember, though -- you still want to be able to taste the sweetness of the potatoes. The idea with the cheese is that it will melt and the oils will help brown the breading on the fries.
5. Dip each slice in the egg. Allow excess to drip off, then coat in bread crumb mixture. Try not to allow too much egg to get into the bread crumbs. When they are wet, they will not stick to the fries.
6. Place in one layer on a cookie-sheet lined with oiled parchment and bake in a 400 degree oven for 15-20 minutes, watching to make sure the bread crumbs do not burn. They will be very dark around edges and black spots are ok.
7. Let cool for at least 1 minute before removing from pan.
I love making oven fries with new red potatoes because they are so easy. Cut, season, oil, bake on parchment, remove, throw parchment away, done. I tried it once with sweet potatoes and they got brown and caramelized, but had a much softer texture and didn't crisp like regular potatoes. I see recipes similar to what I attempted show up on FoodTV.com every once in a while, but am reluctant to try them. So, I just use Brinker's method of making the sweet potatoes crisp on the outside while not nutritionally sacrificing them (i.e., frying). They key? Whole-wheat, dry breading.
Sweet Potato Oven Fries
Ingredients
1 sweet potato
1 cup (or more) dry, whole wheat bread crumbs
1/4 cup (1 oz) parmiggiano reggiano cheese
1 egg
OK, so it is very difficult to find one of the ingredients on this list. That is -- whole wheat bread crumbs. I'm not really sure the whole-wheat exist, but I won't use regular Panko (i.e. Japanese bread crumbs made with white flour) because it diminishes the nutritional value of the sweet potato. Here I'll show you how to make quick bread crumbs.
1. Cut pieces of whole-wheat bread (the crumbs will taste like your bread -- pick a milder tasting brand) into 1-inch or so cubes.
2. Place in a coffee grinder (you can probably use a blender, too), and pulse until bread crumbs are formed.
NOTE: I turn the bread into crumbs when it is soft because it makes a bigger crumb. You could wait for the bread to dry out and then grind it up. The dry bread will offer more resistance to the blade, however, and the result will be a smaller crumb and less crunch in the fries. Letting the bread dry after it has been turned into crumbs results in a larger crumb.
3. Dry on a cookie sheet over night or in a 200 degree F oven until crisp.
4. They are ready to use in the recipe!
Okay, now on to the main recipe.
Procedure
1. Wash sweet potato -- do not skin. Cut in half lengthwise, then cut very end of the long ends off so that each half has three flat faces.
2. Slice each half (keeping then large flat side-down) into slices roughly 1 cm thick. You want the potato to cook before the breading burns. Cutting it too thin, however, and you will only taste the breading.
3. Combine egg and 2 tablespoons water. Whisk together to create egg wash.
4. Combine bread crumbs and cheese. You can add herbs such as oregano, thyme, or rosemary. Season with salt and pepper. Remember, though -- you still want to be able to taste the sweetness of the potatoes. The idea with the cheese is that it will melt and the oils will help brown the breading on the fries.
5. Dip each slice in the egg. Allow excess to drip off, then coat in bread crumb mixture. Try not to allow too much egg to get into the bread crumbs. When they are wet, they will not stick to the fries.
6. Place in one layer on a cookie-sheet lined with oiled parchment and bake in a 400 degree oven for 15-20 minutes, watching to make sure the bread crumbs do not burn. They will be very dark around edges and black spots are ok.
7. Let cool for at least 1 minute before removing from pan.
Wednesday, August 6, 2008
Subscribe!
I added a new feature to my blog -- you can now subscribe to it! My understanding is that when I make a post, it will send you an email the next day. I don't think it will send you multiple emails for multiple posts. I have subscribed just so I can keep track of what it does, as I am not entirely familiar with these things. Just fill in your email address in the box below my picture!
As for the food thought of the day?
"Mmm. Plums, blueberries, and pineapple..."
As part of my lunch, I enjoyed fresh produce, for which I am eternally grateful to summer.
As for the food thought of the day?
"Mmm. Plums, blueberries, and pineapple..."
As part of my lunch, I enjoyed fresh produce, for which I am eternally grateful to summer.
Tuesday, August 5, 2008
Outgoing at the Grocery Store...
I was at Whole Foods Market today in Evanston, searching for the ingredients to make a key-lime pie. First thing: key limes. Surprisingly, they had some! I grabbed a small bag of about 20 golf-ball size limes.
"Key limes are small..." I thought to myself. "How am I going to juice them?" I remember making key lime pie once with regular limes and it was great. I had done this because I didn't want to risk it on the key limes -- who knows how the juicing would have gone?
Now, however, I had learned several tricks for juicing any citrus fruit. Roll it on the counter before you cut it. This softens the fruit, releasing the juice, so it basically juices the fruit before you cut it open. Another trick was placing the fruit in the microwave -- weird, I know, but successful, nonetheless.
I was sure one of these things was going to work. I was walking around with graham crackers (for the crust), searching for a can of sweetened condensed milk. Would Whole Foods have this quintessentially-artificial-sounding ingredient? Before I found out, and while I was reaching for some kettle corn out for sampling, this extremely nice, older lady asks me question as she maneuvers around me to enter an aisle.
"How are you going to juice those?" she asked.
"Hmmm," I thought. I love talking about food, so I told her about rolling and pressing them. I have to say, very few people I encounter know about this, so I was surprised when she shook her head as if it were common sense.
"Very ripe ones, microwaved, work the best, I've found..." she said, with a hint of resignation towards the end her phrase.
So I asked, "For key lime pie, have you ever used regular limes...?"
She immediately said, with a warm and friendly voice, "Oh, yes -- we love it, too, and regular limes are much easier to juice..."
I smiled and thanked her for the tip, and figured, since I had been wandering around seeking help for at least 5 minutes, I'd ask her my question.
"Do you know, by chance, if they have sweetened-condensed milk here?"
Her reply, as if she were reading my mind, "Oh, I don't think so... They make a great lower fat version, so there's a lot less calories [how did she know this interested me?], but it sounds artificial enough to me that Whole Foods wouldn't carry it..."
My exact thoughts earlier -- all because this woman decided to question me about my key limes, I decided to put the key limes back, get 3 regular sized limes, and search a little bit more for the sweetened condensed milk. I eventually found it, but no low-fat version. I decided to go to another grocery store, Jewel-Osco, and they had it there.
What a great chance experience, though! Next time you see a shopper for whom imminent culinary peril awaits, like myself with my key limes, lend them a hand.
So, I did some research on the difference between key limes and regular limes. It seems key limes are more acidic. When I make the pie (which you will all see here), I'm going to start with too much juice and reduce it to the correct amount by heating it until enough water evaporates, yielding a more acidic juice. We'll see how it goes!
"Key limes are small..." I thought to myself. "How am I going to juice them?" I remember making key lime pie once with regular limes and it was great. I had done this because I didn't want to risk it on the key limes -- who knows how the juicing would have gone?
Now, however, I had learned several tricks for juicing any citrus fruit. Roll it on the counter before you cut it. This softens the fruit, releasing the juice, so it basically juices the fruit before you cut it open. Another trick was placing the fruit in the microwave -- weird, I know, but successful, nonetheless.
I was sure one of these things was going to work. I was walking around with graham crackers (for the crust), searching for a can of sweetened condensed milk. Would Whole Foods have this quintessentially-artificial-sounding ingredient? Before I found out, and while I was reaching for some kettle corn out for sampling, this extremely nice, older lady asks me question as she maneuvers around me to enter an aisle."How are you going to juice those?" she asked.
"Hmmm," I thought. I love talking about food, so I told her about rolling and pressing them. I have to say, very few people I encounter know about this, so I was surprised when she shook her head as if it were common sense.
"Very ripe ones, microwaved, work the best, I've found..." she said, with a hint of resignation towards the end her phrase.
So I asked, "For key lime pie, have you ever used regular limes...?"
She immediately said, with a warm and friendly voice, "Oh, yes -- we love it, too, and regular limes are much easier to juice..."
I smiled and thanked her for the tip, and figured, since I had been wandering around seeking help for at least 5 minutes, I'd ask her my question.
"Do you know, by chance, if they have sweetened-condensed milk here?"
Her reply, as if she were reading my mind, "Oh, I don't think so... They make a great lower fat version, so there's a lot less calories [how did she know this interested me?], but it sounds artificial enough to me that Whole Foods wouldn't carry it..."
My exact thoughts earlier -- all because this woman decided to question me about my key limes, I decided to put the key limes back, get 3 regular sized limes, and search a little bit more for the sweetened condensed milk. I eventually found it, but no low-fat version. I decided to go to another grocery store, Jewel-Osco, and they had it there.
What a great chance experience, though! Next time you see a shopper for whom imminent culinary peril awaits, like myself with my key limes, lend them a hand.
So, I did some research on the difference between key limes and regular limes. It seems key limes are more acidic. When I make the pie (which you will all see here), I'm going to start with too much juice and reduce it to the correct amount by heating it until enough water evaporates, yielding a more acidic juice. We'll see how it goes!
Sunday, August 3, 2008
Baked Egg Crepes
I just made an early dinner: a recipe I haven't made in a few years. I had all the ingredients except one -- fresh basil -- and it could work without it. These "crepes" are a creative, easy way to use up eggs if you have extras or if you're bored of eggs -- I was the latter, but not any more! All you do is whisk eggs (any combination of whole eggs and whites) with some salt, pepper, and a touch of water. You cook them in a 6 inch (give or take a little bit) non-stick pan by pouring enough egg to coat the bottom of the pan. Let it cook through without flipping (they're very thin and fragile). Then, when they're done, flip it onto a plate, fill with mozzarella cheese (could be fresh or low-fat grated), basil, and any other flavorings you want (I like a little cayenne). Top with marinara sauce (or another if you like -- bechamel would be delicious and creamy), parmiggiano reggiano, some more mozzarella if you want to make it rich, and bake in a 400 degree oven until golden and bubbly.
This is another good recipe that can be light and delicious (use low fat cheese in the filling, but only parmiggiano on top, make with mostly egg whites, fill with sautted vegetables), or indulgent (fresh mozzarella, whole eggs, more cheese on top). I love recipes like this because of their versatility -- so good!
Weekly Recipe: Whole Wheat Angel Food Cake
This is the cake I made Elliott last week for his birthday -- the one the yogurt-cream and berries goes on top of. It really is delicious by itself, though!
I remember the first angel food cake I made. It was about 2 inches tall because I had never done anything with egg whites before. Since then (and watching lots of FoodTV), I've learned multiple things you can do to make sure your angel food cake comes out light, airy, and tall.
The one thing you almost never see a recipe for is whole wheat angel food cake. It's known for being a very light cake and relatively healthy dessert, but I get pretty picky about white flour. I just have a difficult time justifying eating something that could be so much healthier with an extremely easy substitution that, to me, tastes just as good. White flour has no fiber, so the carbohydrates are processed at least as fast as sugar, which will leave you feeling tired and fatigued shortly after you eat it. It does not make you feel good. At least sugar tastes sweet, so you get something out of it besides its lack of nutrition.
Anyway, one day I decided to try making an angel food cake with 100% whole wheat flour, and it worked. Go figure! Just like recipes for pancakes, they all claim you can only substitute 1/2 of the flour for whole wheat flour. Although it will very slightly affect the taste for some, I argue it is worth it. So here's my first weekly featured recipe. Let me know what you think!
Whole Wheat Angel Food Cake
1 3/4 cups sugar
1/4 teaspoon salt
1 cup whole wheat flour, sifted
12 egg whites (the closer to room temperature the better, should be between 1 3/4 cups to 2 cups)
1/4 cup warm water
extract of your choice (I use a combination of 1 tsp almond extract, 2 tsp vanilla extract, and lemon zest)
1 1/2 teaspoons cream of tartar (you can sub 1 1/2 teaspoons white vinegar or lemon juice -- this is used to stabilize the egg white)
2. Sift together half the sugar and whole wheat flour (measure all the sugar and then estimate half -- you don't have to be exact). Some bran will be left in the sifter -- you can add this back to the sugar/flour mixture.
3. Beat egg whites and water on medium/low until bubbly. Slowly increase speed to medium. Add extracts, cream of tartar, salt, and to egg whites. Increase speed to medium/high.
4. When eggs are frothy (still liquid but very bubbly), begin adding sugar (NOT the sugar/flour). Take at least 10 seconds to gently add all the sugar while whipping them. Increase speed high and whip until egg whites are glossy, white, and hold a medium peak. A medium peak occurs when you lift the beater out of the egg whites and they form a peak, but just slightly fall down again.
5. Your egg whites should have expanded a lot -- now is the slightly tricky part. With a rubber scraper or spatula, you want to incorporate the flour/sugar mixture without losing all the air you just incorporated into the egg whites. So, add 1/3 of the mixture at a time, gently folding to incorporate. Folding is done by moving the spatula in a circular motion below the surface and then coming back up around the sides, cutting into the mixture in the middle and then coming up around the sides again. Once all the flour is added (you should have some pockets of flour that aren't incorporated), gently mix a couple times to break up the pockets of flour, but don't mix too much. The cake will not rise -- all of the volume comes from the air in the egg whites.
6. Add batter to an ungreased 2-piece angel food cake pan. You can use also make cupcakes or a loaf, if you want! Just remember it will not rise -- all the volume is in the air. Also, add parchment to the bottom of the loaf pan if using because you will be able to scrape the sides, but not the bottom -- it would be tragic if the beautiful angel food cake were to break on its way out of the pan.
7. Bake in a 375 degree oven for 30-40 minutes, until golden brown but still puffy on top. Invert on legs or the top of a bottle of wine to cool completely. Scrape outside and inner circles in single motions, remove the bottom half, then loosen cake from the bottom. Place platter over the cake and invert to serve.
8. Garnish with macerated berries (add sugar to berries until they give off their juices) and yogurt-cream!
I remember the first angel food cake I made. It was about 2 inches tall because I had never done anything with egg whites before. Since then (and watching lots of FoodTV), I've learned multiple things you can do to make sure your angel food cake comes out light, airy, and tall.
The one thing you almost never see a recipe for is whole wheat angel food cake. It's known for being a very light cake and relatively healthy dessert, but I get pretty picky about white flour. I just have a difficult time justifying eating something that could be so much healthier with an extremely easy substitution that, to me, tastes just as good. White flour has no fiber, so the carbohydrates are processed at least as fast as sugar, which will leave you feeling tired and fatigued shortly after you eat it. It does not make you feel good. At least sugar tastes sweet, so you get something out of it besides its lack of nutrition.
Anyway, one day I decided to try making an angel food cake with 100% whole wheat flour, and it worked. Go figure! Just like recipes for pancakes, they all claim you can only substitute 1/2 of the flour for whole wheat flour. Although it will very slightly affect the taste for some, I argue it is worth it. So here's my first weekly featured recipe. Let me know what you think!
Whole Wheat Angel Food Cake
1 3/4 cups sugar
1/4 teaspoon salt
1 cup whole wheat flour, sifted
12 egg whites (the closer to room temperature the better, should be between 1 3/4 cups to 2 cups)
1/4 cup warm water
extract of your choice (I use a combination of 1 tsp almond extract, 2 tsp vanilla extract, and lemon zest)
1 1/2 teaspoons cream of tartar (you can sub 1 1/2 teaspoons white vinegar or lemon juice -- this is used to stabilize the egg white)
1. Pre-heat oven to 375 degrees F and separate your eggs. I do this by cracking each egg, one at a time, into a cup/small bowl. I then life the yolk out with my hands. Have your work station organized so you can easily clean it after this step because you don't want raw eggs everywhere. I find separating them with my hands is the most reliable way without breaking a yolk. You can shift it between both halves of the broken egg shell, letting the white fall through, leaving the yolk behind. Whichever you choose, end up with the egg whites in a large enough bowl so they won't over flow when you whip them -- I use my Kitchen Aid for this, but you could use a hand mixer or (dare I say it) whip them by hand. I highly recommend using an electric mixer, though.
Tip for room temperature eggs: I rarely decide to bake things far enough ahead of time to allow any of the ingredients to come to room temperature. You're going to want room temperature eggs for this recipe, though. The colder the eggs are, the less height you'll get from them when you whip them, and the heavier your cake will be. This is what I do. Take all 12 of your cold eggs and put them in a medium sized bowl. Let the tap water run until it is slightly too hot to touch. Pour this over the eggs until covered. Let them sit in the water for a few minutes. When you think they're ready, take one out and hold it in your hand. It will slowly become cool, and if it becomes too cool, put it back in, dump some of the water out, and fill with more warm water. This little trick takes 5 minutes, tops.
2. Sift together half the sugar and whole wheat flour (measure all the sugar and then estimate half -- you don't have to be exact). Some bran will be left in the sifter -- you can add this back to the sugar/flour mixture.
3. Beat egg whites and water on medium/low until bubbly. Slowly increase speed to medium. Add extracts, cream of tartar, salt, and to egg whites. Increase speed to medium/high.
4. When eggs are frothy (still liquid but very bubbly), begin adding sugar (NOT the sugar/flour). Take at least 10 seconds to gently add all the sugar while whipping them. Increase speed high and whip until egg whites are glossy, white, and hold a medium peak. A medium peak occurs when you lift the beater out of the egg whites and they form a peak, but just slightly fall down again.
5. Your egg whites should have expanded a lot -- now is the slightly tricky part. With a rubber scraper or spatula, you want to incorporate the flour/sugar mixture without losing all the air you just incorporated into the egg whites. So, add 1/3 of the mixture at a time, gently folding to incorporate. Folding is done by moving the spatula in a circular motion below the surface and then coming back up around the sides, cutting into the mixture in the middle and then coming up around the sides again. Once all the flour is added (you should have some pockets of flour that aren't incorporated), gently mix a couple times to break up the pockets of flour, but don't mix too much. The cake will not rise -- all of the volume comes from the air in the egg whites.
6. Add batter to an ungreased 2-piece angel food cake pan. You can use also make cupcakes or a loaf, if you want! Just remember it will not rise -- all the volume is in the air. Also, add parchment to the bottom of the loaf pan if using because you will be able to scrape the sides, but not the bottom -- it would be tragic if the beautiful angel food cake were to break on its way out of the pan.
7. Bake in a 375 degree oven for 30-40 minutes, until golden brown but still puffy on top. Invert on legs or the top of a bottle of wine to cool completely. Scrape outside and inner circles in single motions, remove the bottom half, then loosen cake from the bottom. Place platter over the cake and invert to serve.
8. Garnish with macerated berries (add sugar to berries until they give off their juices) and yogurt-cream!
Fried Rice
So I was about to post my weekly recipe, but I decided to make lunch first. It was fried rice -- and I decided to take a picture and post it up here.
It is super simple to make and of course, healthy. I heated 1 teaspoon of oil in a non-stick pan over medium-high heat, added 3/4 cup cold brown rice, and stirred until it started sticking together and each grain of rice is nicely coated with the oil. Ideally, you could cook some onions and garlic in the oil before adding the rice, but I didn't have any. After that, I added 1 egg and 2 egg whites. I did this by moving all the rice to the side of the pan to make room for the eggs. I stirred until they were almost done, added some frozen carrots and peas (a convenient mix at the grocery store), and tossed it all together. That is when I added some soy sauce, a pinch of sugar, and cooked it until everything was hot, including the frozen vegetables.
This is a great recipe to add leftovers to -- you could use whatever you have in your fridge. The basics include the rice, soy sauce, egg, oil, and salt, but after that, you could add shrimp, leftover roast chicken, even ground beef would probably taste good!
It is super simple to make and of course, healthy. I heated 1 teaspoon of oil in a non-stick pan over medium-high heat, added 3/4 cup cold brown rice, and stirred until it started sticking together and each grain of rice is nicely coated with the oil. Ideally, you could cook some onions and garlic in the oil before adding the rice, but I didn't have any. After that, I added 1 egg and 2 egg whites. I did this by moving all the rice to the side of the pan to make room for the eggs. I stirred until they were almost done, added some frozen carrots and peas (a convenient mix at the grocery store), and tossed it all together. That is when I added some soy sauce, a pinch of sugar, and cooked it until everything was hot, including the frozen vegetables.
This is a great recipe to add leftovers to -- you could use whatever you have in your fridge. The basics include the rice, soy sauce, egg, oil, and salt, but after that, you could add shrimp, leftover roast chicken, even ground beef would probably taste good!
Saturday, August 2, 2008
New Recipes, etc...
I think I've decided to post my "weekly recipe" every Sunday. It will always go under the "Recipes: Category" (whichever category I put it in) and "Recipes: Featured Weekly" labels. I'm still unsure about what I'll post, but I have at least a few options.
Just to give you another impression about how good dinner was last night, I'm still dreaming about the lobster mac n cheese and Elliott described dinner as one of the best, most over-the-top experiences he's ever had. That is feel good food.
Also - pictures! I'm going to try to have a picture with each post (ironic that this one doesn't have one). Right now, I've been taking the pictures that are up with my phone -- isn't that convenient (and kind of scary that the picture is actually decent)? Once I make buttermilk pancakes again, I'll take a shot and not only update the original post. I'll also post a picture that day.
Just to give you another impression about how good dinner was last night, I'm still dreaming about the lobster mac n cheese and Elliott described dinner as one of the best, most over-the-top experiences he's ever had. That is feel good food.
Also - pictures! I'm going to try to have a picture with each post (ironic that this one doesn't have one). Right now, I've been taking the pictures that are up with my phone -- isn't that convenient (and kind of scary that the picture is actually decent)? Once I make buttermilk pancakes again, I'll take a shot and not only update the original post. I'll also post a picture that day.
The Capital Grille
Last night was the latest and final installment of Elliott's 21st birthday celebration! Part of his parents' present to him was treating us to dinner. So, I was given the very enjoyable task of researching all sorts of restaurants and picking the one we would be going to. This wasn't a new task for me: we had done the same thing for his 20th birthday. I discovered Vivere -- an up-scale Italian restaurant nestled just west of Millennium Park in downtown Chicago -- for that occasion, and it was superb. I wanted his 21st to be just as good, if not better.
I had narrowed it down to a steakhouse and then barraged Els with a series of questions trying to figure out what to look for. I figured out the menu items that were important to him -- a wedge salad, good specials, multiple preparations, good, classic sides -- and found out the dessert was low on the priority list. So different than my own priorities! I often look at the dessert menu before anything else!
In fact, I had initially ruled out the place we ended up going because their dessert menu lacked his favorite: carrot cake. Upon a visit to the restaurant (I took the NU shuttle downtown one afternoon) to inspect the atmosphere, I was pretty sure it would be good, but was deliberating between a couple other places. After reading a copious amount of reviews online (using Metromix, CitySearch, and Gayot) plus referring to my Zagat Dining Guide, I made the decision! We would spend this very special occasion at The Capital Grille.
I was impressed from the beginning. I called to make a reservation and the hostess asked if it was a special occasion. I told her it was his 21st birthday. She immediately asked me if I had any specific preference for seating, so I told her a booth would be great. Very professional.
Anyway, I will get on to the dining experience. We arrived quite early -- about 15 minutes. Despite this, we were seated almost immediately upon arrival. This is one of the reasons I picked The Capital Grille. Reviews of other places noted that even with a reservation, you often had to wait upwards of 15 to 20 minutes. I did not want to do that when we were celebrating his birthday!
After we were seated, our server (who was amazing) brought over a glass of champagne and a shot of Jager for Elliott -- sent from his parents (champagne), sister, and Evan (Jager), who was currently staying with his family in Connecticut. Our server joked that she would do a shot with him, but she can't. He got a wedge salad and we split the lobster crab cakes for an appetizer. I haven't had a lot of seafood, so it wasn't surprising that they were the best I've ever had, but even Elliott said they might be the best he's had. Rich and succulent, almost 100% meat (rather than bread filling), they were an amazing start to our meal.
If you know me, you know I love bread. This is worth noting. The bread basket they provided was amazing. It's an assortment including a crispy flat bread, a brown bread, and some other rolls. It was all delicious.
For our entrees, he ordered a Delmonico, which at this restaurant refers to a bone-in-ribeye with a dried porcini rub cooked with an aged balsamic. To quote their menu:
I ordered a filet mignon with cippolini onions and wild mushrooms. It was served with a red wine-fig sauce that was to-die-for. For the sides, we ordered onion rings and their famous lobster mac n cheese. I think another quote from their menu is in order:
Hands down, it was the best mac n cheese I've ever had. The cheese flavor was complex, but not overbearingly sharp or pungent. The panko (Japanese bread crumbs) crust was perfect -- I think I will incorporate it into my mac n cheese recipe. The onion rings were delicious -- light and crisp, not oily. For dessert, they brought him a flourless chocolate cake, while I chose the coconut cream pie. Both were amazingly rich and delicious. This is definitely the "comforting part" of feel-good-food!
It really was the perfect way to celebrate his 21st birthday -- outstanding food, outstanding service. It all resulted in an outstanding night -- and I'm excited to have my leftovers later today!
I had narrowed it down to a steakhouse and then barraged Els with a series of questions trying to figure out what to look for. I figured out the menu items that were important to him -- a wedge salad, good specials, multiple preparations, good, classic sides -- and found out the dessert was low on the priority list. So different than my own priorities! I often look at the dessert menu before anything else!
In fact, I had initially ruled out the place we ended up going because their dessert menu lacked his favorite: carrot cake. Upon a visit to the restaurant (I took the NU shuttle downtown one afternoon) to inspect the atmosphere, I was pretty sure it would be good, but was deliberating between a couple other places. After reading a copious amount of reviews online (using Metromix, CitySearch, and Gayot) plus referring to my Zagat Dining Guide, I made the decision! We would spend this very special occasion at The Capital Grille.
I was impressed from the beginning. I called to make a reservation and the hostess asked if it was a special occasion. I told her it was his 21st birthday. She immediately asked me if I had any specific preference for seating, so I told her a booth would be great. Very professional.
Anyway, I will get on to the dining experience. We arrived quite early -- about 15 minutes. Despite this, we were seated almost immediately upon arrival. This is one of the reasons I picked The Capital Grille. Reviews of other places noted that even with a reservation, you often had to wait upwards of 15 to 20 minutes. I did not want to do that when we were celebrating his birthday!
After we were seated, our server (who was amazing) brought over a glass of champagne and a shot of Jager for Elliott -- sent from his parents (champagne), sister, and Evan (Jager), who was currently staying with his family in Connecticut. Our server joked that she would do a shot with him, but she can't. He got a wedge salad and we split the lobster crab cakes for an appetizer. I haven't had a lot of seafood, so it wasn't surprising that they were the best I've ever had, but even Elliott said they might be the best he's had. Rich and succulent, almost 100% meat (rather than bread filling), they were an amazing start to our meal.
If you know me, you know I love bread. This is worth noting. The bread basket they provided was amazing. It's an assortment including a crispy flat bread, a brown bread, and some other rolls. It was all delicious.
For our entrees, he ordered a Delmonico, which at this restaurant refers to a bone-in-ribeye with a dried porcini rub cooked with an aged balsamic. To quote their menu:
"The classic cut of a Delmonico dry aged steak seasoned and broiled to create delicate porcini mushroom crust with a light drizzling of premium 8-year aged balsamic."
I ordered a filet mignon with cippolini onions and wild mushrooms. It was served with a red wine-fig sauce that was to-die-for. For the sides, we ordered onion rings and their famous lobster mac n cheese. I think another quote from their menu is in order:
"Baked Campanelle pasta and fresh Lobster meat, tossed in a Mascarpone, Havarti, and Grana padano cream sauce, topped with Panko bread crumbs and grated white cheddar."
Hands down, it was the best mac n cheese I've ever had. The cheese flavor was complex, but not overbearingly sharp or pungent. The panko (Japanese bread crumbs) crust was perfect -- I think I will incorporate it into my mac n cheese recipe. The onion rings were delicious -- light and crisp, not oily. For dessert, they brought him a flourless chocolate cake, while I chose the coconut cream pie. Both were amazingly rich and delicious. This is definitely the "comforting part" of feel-good-food!
It really was the perfect way to celebrate his 21st birthday -- outstanding food, outstanding service. It all resulted in an outstanding night -- and I'm excited to have my leftovers later today!
Thursday, July 31, 2008
Tapas Barcelona
Last night, to continue the celebration of Elliott's 21st birthday (and this isn't the last you'll hear about it; his parents are treating us to a steakhouse on Friday), we went to Tapas Barcelona nearby in Evanston. It's a Spanish restaurant that features pizzas, sandwiches, paellas, and tapas. They have hot and cold (frias and calientes) tapas, which are like miniature entrees that are easy to share. You can choose from about 40 different selections.
I've been to this restaurant twice before. The first was years ago and it was great. I ate outside, we ordered the garlic bread with tomato and goat cheese along with the patatas bravas (potatoes in a tomato-hot sauce), and it was great. Their outside seating is enough to make you think you're at a resort -- the good kind -- and makes it worth going. The second time I went it was for a surprise birthday. We ate inside, I got some sort of bland (and assuredly healthy) salad that did not impress, and to top off this life-changing experience, when someone took out a birthday cake, they immediately threatened to charge each of us $3 for cutting the cake.
The combination of all these experiences was interesting, to say the least. I thought I had completely given up on it, so needless to say, I didn't return until last night. Good thing I gave it a chance, too!
We ate outside and I was immediately reminded of my initial (and more positive) experience at this restaurant. Somewhat busy, dark, warm (but comfortable), and right by the pool, the atmosphere was great. We ordered 4 tapas -- a sirloin steak with potatoes in a red wine sauce, lamb empanadas, patatas bravas, and a special that consisted of skewered shrimp and chorizo covered in a lemon-butter sauce served with a saffron and vegetable rice. Two and a half out of four were great -- the patatas and sirloin were delicious and so was the special. The catch? Neither of us must be very fond of chorizo, so we fought over the shrimp. Note: I would not eat shrimp a year ago, despite repeated tastings. I'm not a huge seafood person. As I've been exposed to more good shrimp, I've come to like it. The stuff I had last night was great. The lamb empanada was ok. It was flavored with something that tasted weird to me. Bottom line on the food -- know what you're ordering and don't be afraid to ask questions, which we failed to do! I know some items I saw on the menu (such as the Spanish Omelet) that I would love and should have ordered. I'm happy to say, however, that the food was good enough to bring me back to this restaurant in the future.
Now, for the service. You might think, based on the food review, we were a little disappointed, but you would be wrong. The service was spectacular. Our server was genuine and nice. After Elliott ordered a margarita and hated it (way too much tequila), she eventually caught on and asked if he liked it. When he said it was too strong, she offered to get him something else. He ordered a Sierra Nevada (beer) and loved it. And get this. The margarita didn't show up on the bill! In addition to all this, the timing of our dishes was great. There were never more than two tapas on the table at once -- maybe it was a combination of chance and the fact that I eat too fast, but it was done very well. Also, we were given a free dessert at the end, which lots of restaurants aren't doing anymore these days.
The bill, with his one drink, 4 tapas, tax and tip, ended up being around $35. We were pleasantly surprised with that. It would be easy to get three tapas and split them between two people, so that would make it even less expensive.
Overall, the atmosphere, diverse menu, and excellent service put Tapas Barcelona back into the slew of restaurants that I will consider when looking for something in Evanston. I'm considering going back there for my own 21st birthday in about a month. If you want something that's fun and not-too-expensive, go for Tapas Barcelona.
I've been to this restaurant twice before. The first was years ago and it was great. I ate outside, we ordered the garlic bread with tomato and goat cheese along with the patatas bravas (potatoes in a tomato-hot sauce), and it was great. Their outside seating is enough to make you think you're at a resort -- the good kind -- and makes it worth going. The second time I went it was for a surprise birthday. We ate inside, I got some sort of bland (and assuredly healthy) salad that did not impress, and to top off this life-changing experience, when someone took out a birthday cake, they immediately threatened to charge each of us $3 for cutting the cake.
The combination of all these experiences was interesting, to say the least. I thought I had completely given up on it, so needless to say, I didn't return until last night. Good thing I gave it a chance, too!
We ate outside and I was immediately reminded of my initial (and more positive) experience at this restaurant. Somewhat busy, dark, warm (but comfortable), and right by the pool, the atmosphere was great. We ordered 4 tapas -- a sirloin steak with potatoes in a red wine sauce, lamb empanadas, patatas bravas, and a special that consisted of skewered shrimp and chorizo covered in a lemon-butter sauce served with a saffron and vegetable rice. Two and a half out of four were great -- the patatas and sirloin were delicious and so was the special. The catch? Neither of us must be very fond of chorizo, so we fought over the shrimp. Note: I would not eat shrimp a year ago, despite repeated tastings. I'm not a huge seafood person. As I've been exposed to more good shrimp, I've come to like it. The stuff I had last night was great. The lamb empanada was ok. It was flavored with something that tasted weird to me. Bottom line on the food -- know what you're ordering and don't be afraid to ask questions, which we failed to do! I know some items I saw on the menu (such as the Spanish Omelet) that I would love and should have ordered. I'm happy to say, however, that the food was good enough to bring me back to this restaurant in the future.
Now, for the service. You might think, based on the food review, we were a little disappointed, but you would be wrong. The service was spectacular. Our server was genuine and nice. After Elliott ordered a margarita and hated it (way too much tequila), she eventually caught on and asked if he liked it. When he said it was too strong, she offered to get him something else. He ordered a Sierra Nevada (beer) and loved it. And get this. The margarita didn't show up on the bill! In addition to all this, the timing of our dishes was great. There were never more than two tapas on the table at once -- maybe it was a combination of chance and the fact that I eat too fast, but it was done very well. Also, we were given a free dessert at the end, which lots of restaurants aren't doing anymore these days.
The bill, with his one drink, 4 tapas, tax and tip, ended up being around $35. We were pleasantly surprised with that. It would be easy to get three tapas and split them between two people, so that would make it even less expensive.
Overall, the atmosphere, diverse menu, and excellent service put Tapas Barcelona back into the slew of restaurants that I will consider when looking for something in Evanston. I'm considering going back there for my own 21st birthday in about a month. If you want something that's fun and not-too-expensive, go for Tapas Barcelona.
Wednesday, July 30, 2008
Strawberries and Cream
Wow... I just went to Whole Foods to get some ingredients for the secret birthday cake I'm making Elliott: Angel Food Cake with Strawberries and Raspberries. That's it at the right.The strawberries are to-die-for. So much better than any off-season ones you might find. If someone had only had the off-season ones, they'd think the ones I bought today were a different fruit altogether! I eat a lot of frozen fruit because it's cheaper (so I can eat more fruits in general) than fresh and can easily be incorporated into Greek yogurt or cottage cheese, two common staples in my fridge. Not to mention that the general consensus these days is that frozen fruit is usually more nutritious than fresh. Go figure. Anyway -- whatever they say about frozen being better, I mean, it's all still in the spectrum of fruit, so buy the fresh stuff when it's in season.
My recipe for whole-wheat angel food will show up here eventually, but I can share the cream that's going on top of this cake right now. It's smooth and creamy and slightly lighter than the consistency of yogurt, so it's kind of between a custard and whipped cream. It's much better for you than any sort of traditional sour cream or cream cheese-based fruit dip. Fresh fruit would go amazing with it. You could even add some fresh chopped mint, some cinnamon, or any flavoring you like. Here's the basic recipe.
Yogurt-Cream Topping
1 cup plain, non-fat Greek yogurt
2 tablespoons sugar (sugar is always a taste thing -- some like it sweet, some not. Basic rule? Taste it.)
between 1/4 and 1/2 teaspoon vanilla extract
1/3 cup (or less) whipping cream (the liquid stuff) *see the NOTE
1. Combine yogurt and sugar.
2. Taste for sweetness.
3. Add vanilla extract and stir to combine.
4. Whip the whipping cream to medium peaks with a whisk. Try to prevent over-whipping.
*NOTE: So, this is the luxurious part of this recipe. You could use Cool-Whip, but I have a strong preference against it because it uses partially hydrogenated oil. Although the nutrition label says "0" under trans fat, that means it is less than 0.5 grams per serving, and the serving size is very small, about 2 tablespoons if I remember correctly.5. Add the whipped cream to the yogurt-mix and stir until just combined. You don't want to release all of the air from the whipped cream.
Small amounts of trans fat can be devastating. The estimation is that 1 gram of trans fat = 10 grams of saturated fat in terms of the effect it has on your health. I'd rather have some of the real stuff (whipping cream), which is nutritionally-speaking better for you, even if it has more calories. If you don't want to use whipping cream, you could pour some liquid half-and-half (they even have fat-free varieties) into the yogurt instead of using the whipping cream. This would cut the thickness of the yogurt. You could even use those cans of whipping cream -- they often come in light varieties. That usually means more artificial ingredients, however. Choose whatever is in-line with your own "culinary point of view."
6. Keep chilled until serving time.
LePeep of Evanston
It's Elliott's 21st birthday today! So, we went to LePeep in Evanston for breakfast. It's a pancake house/grill. I usually get pancakes, but I've been making a lot of those lately, and they don't have a whole grain option. I don't think the "wheat" options they have for their toast and English muffins are 100% whole grain. However, they do have a great oatmeal that comes with a selection of blueberries, strawberries, and/or bananas. So, we both got egg white omelets with oatmeal. Mine had spinach, bacon, mushrooms, tomatoes, and chives; it was really great. Their potatoes are really good too -- not too greasy, not too salty, and perfect with ketchup. Usually I'm too "carbed-out" from the pancakes in order to enjoy the potatoes, but I really liked them today. They were included on the side with the omelet, along with an English muffin.
You can go to www.Restaurant.com and get $10 gift certificates for $3, too! I know, it sounds a little to good to be true, but we got a great breakfast with appetizers (oatmeal), orange juice, and omelets for less than $25, including tip. Another nice aspect we discussed was the staff. For two years, the servers and hosts have remained very consistent. Although it's a chain, it is nice to see the same people working each time we go there. I highly recommend LePeep for a simple breakfast spot.
You can go to www.Restaurant.com and get $10 gift certificates for $3, too! I know, it sounds a little to good to be true, but we got a great breakfast with appetizers (oatmeal), orange juice, and omelets for less than $25, including tip. Another nice aspect we discussed was the staff. For two years, the servers and hosts have remained very consistent. Although it's a chain, it is nice to see the same people working each time we go there. I highly recommend LePeep for a simple breakfast spot.
Tuesday, July 29, 2008
Whole Wheat Buttermilk Pancakes (Possible: Lactose-Free)
OK, so this recipe is a killer. I have to confess, it's not the single recipe I've made the most often, but I'm certain that's only because I keep losing it. In the last 4 days, I've made this recipe 3 times. They are SO good! And get this. They are SO healthy. Add something with protein (e.g., eggs, turkey bacon, ham, Greek yogurt, cottage cheese), and a side of fruit (or put the fruit in the pancakes), and you have a killer breakfast.
This recipe perfectly exemplifies what FoodTV would call my "culinary point of view." Think of it as a life philosophy, except for food. I L - O - V - E comfort food, but it's often unhealthy and full of processed ingredients. White flour, sugar, and butter are often the culprits in pancakes. They are ingredients worthy of a dessert, not part of a meal that is supposed to jump-start your day. This recipe, however, is ingenious. 100% whole-wheat flour, just the necessary amount of sugar and canola oil, and fat-free and/or vegan substitutions for buttermilk make it absolutely nutritious. If you want, though, you can make it luxurious. Add chocolate chips, use butter instead of oil, use buttermilk or a buttermilk substitute with a little more fat, drizzle them with homemade caramel sauce, top them with fresh whipped cream. I'm all for moderation, but that includes moderation. Moderate moderation. Sometimes, you want the ultimate indulgent pancake with your favorite ingredients. Most of the time, though, these will be satisfying and make you feel good. In fact, I never make pancakes with white flour anymore. I only use 100% whole-wheat for pancakes anymore. That's what is great about these pancakes. They taste amazing and they are adaptable to everyone's lifestyle.
The secrete to these pancakes is the buttermilk. But now you're asking, "How can they be lactose-free?" You don't need buttermilk, or even cow's milk, for that matter, to make delicious buttermilk pancakes. Now that I think about it, I haven't made these in a while because I didn't have a good, healthy substitute for the buttermilk. Buttermilk itself isn't horrible, health-wise, as it's name would lead you to believe. It's usually low-fat, actually.
I have one problem, however. I never have buttermilk on hand. I don't always have time to make pancakes, and I'm not baking chocolate cakes day-in and day-out. I always have leftovers. I could dab pastel chalk in it, like my 5th grade art teacher taught me, but I don't do that, and I vaguely recollect it kind of grossing me out. Buttermilk pancakes are so much tastier than the alternative, though.
The solution is below: my absolute favorite buttermilk substitutes.
Substitute 1
1. In a glass measure, add 1 tablespoon of vinegar (I've used cider, white, even red wine).
2. Add milk (I use skim, but you can use 1%, 2%, even whole, if you like) until you have 1 cup of liquid.
3. Let sit until curdled, about 5-10 minutes. (trust me, it will be delicious inside the pancakes)
Substitute 2 (vegan)
1. In a glass measure, add 1 tablespoon vinegar (cider, white, or red wine, even)
2. Add soy, rice, or almond milk (I use non-fat soy with a little bit of almond or rice) until you have 1 cup of liquid.
3. It is ready to use.
Substitute 3
1. Use a similar amount of regular/non-fat yogurt (vanilla or plain, based on your taste).
OK, so now you know how to make your own buttermilk. You only need to have your breakfast milk of choice and some vinegar. Here's the recipe.
100% Whole Wheat Buttermilk Pancakes
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (or less)
1 cup buttermilk or substitute
1 large egg
2 tsp sugar (or less, depending on taste)
1 tsp vanilla
1 tablespoon vegetable oil (can use less, but I wouldn't use less than 1/2 tablespoon)
1. Combine flour, baking powder, baking soda, and salt in a bowl.
2. Combine milk, egg, vanilla, sugar, oil, and whisk until smooth.
3. Pour milk mixture into flour mixture, whisk until just combined. Add water if you want them thinner, but I really like this consistency. This is the time to add fruit, chocolate, nuts, etc... if you're using them.
4. On a non-stick pan/griddle sprayed lightly with oil, heat over medium-high heat until a drop of water dances furiously on the surface. You are then ready to make your first pancake. Drop the heat to medium (your stove may be different than mine), pour the batter in one motion forming a circle (roughly 1/4-1/3 cup depending on consistency).
5. The pancake will bubble, but the tell-tale sign that it is ready to be flipped is on the sides. The top will still be liquid, but the very sides of the pancakes should be somewhat solid or show evidence of cooking. The batter's surface is more opaque when cooked, rather than shiny. Flip pancake once. The second side will not take as much time.
6. Serve warm or hold them covered in a warm (250 degrees F heated, then turned off) oven.
This recipe perfectly exemplifies what FoodTV would call my "culinary point of view." Think of it as a life philosophy, except for food. I L - O - V - E comfort food, but it's often unhealthy and full of processed ingredients. White flour, sugar, and butter are often the culprits in pancakes. They are ingredients worthy of a dessert, not part of a meal that is supposed to jump-start your day. This recipe, however, is ingenious. 100% whole-wheat flour, just the necessary amount of sugar and canola oil, and fat-free and/or vegan substitutions for buttermilk make it absolutely nutritious. If you want, though, you can make it luxurious. Add chocolate chips, use butter instead of oil, use buttermilk or a buttermilk substitute with a little more fat, drizzle them with homemade caramel sauce, top them with fresh whipped cream. I'm all for moderation, but that includes moderation. Moderate moderation. Sometimes, you want the ultimate indulgent pancake with your favorite ingredients. Most of the time, though, these will be satisfying and make you feel good. In fact, I never make pancakes with white flour anymore. I only use 100% whole-wheat for pancakes anymore. That's what is great about these pancakes. They taste amazing and they are adaptable to everyone's lifestyle.
The secrete to these pancakes is the buttermilk. But now you're asking, "How can they be lactose-free?" You don't need buttermilk, or even cow's milk, for that matter, to make delicious buttermilk pancakes. Now that I think about it, I haven't made these in a while because I didn't have a good, healthy substitute for the buttermilk. Buttermilk itself isn't horrible, health-wise, as it's name would lead you to believe. It's usually low-fat, actually.
I have one problem, however. I never have buttermilk on hand. I don't always have time to make pancakes, and I'm not baking chocolate cakes day-in and day-out. I always have leftovers. I could dab pastel chalk in it, like my 5th grade art teacher taught me, but I don't do that, and I vaguely recollect it kind of grossing me out. Buttermilk pancakes are so much tastier than the alternative, though.
The solution is below: my absolute favorite buttermilk substitutes.
Substitute 1
1. In a glass measure, add 1 tablespoon of vinegar (I've used cider, white, even red wine).
2. Add milk (I use skim, but you can use 1%, 2%, even whole, if you like) until you have 1 cup of liquid.
3. Let sit until curdled, about 5-10 minutes. (trust me, it will be delicious inside the pancakes)
Substitute 2 (vegan)
1. In a glass measure, add 1 tablespoon vinegar (cider, white, or red wine, even)
2. Add soy, rice, or almond milk (I use non-fat soy with a little bit of almond or rice) until you have 1 cup of liquid.
3. It is ready to use.
Substitute 3
1. Use a similar amount of regular/non-fat yogurt (vanilla or plain, based on your taste).
OK, so now you know how to make your own buttermilk. You only need to have your breakfast milk of choice and some vinegar. Here's the recipe.
100% Whole Wheat Buttermilk Pancakes
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (or less)
1 cup buttermilk or substitute
1 large egg
2 tsp sugar (or less, depending on taste)
1 tsp vanilla
1 tablespoon vegetable oil (can use less, but I wouldn't use less than 1/2 tablespoon)
1. Combine flour, baking powder, baking soda, and salt in a bowl.
2. Combine milk, egg, vanilla, sugar, oil, and whisk until smooth.
3. Pour milk mixture into flour mixture, whisk until just combined. Add water if you want them thinner, but I really like this consistency. This is the time to add fruit, chocolate, nuts, etc... if you're using them.
4. On a non-stick pan/griddle sprayed lightly with oil, heat over medium-high heat until a drop of water dances furiously on the surface. You are then ready to make your first pancake. Drop the heat to medium (your stove may be different than mine), pour the batter in one motion forming a circle (roughly 1/4-1/3 cup depending on consistency).
5. The pancake will bubble, but the tell-tale sign that it is ready to be flipped is on the sides. The top will still be liquid, but the very sides of the pancakes should be somewhat solid or show evidence of cooking. The batter's surface is more opaque when cooked, rather than shiny. Flip pancake once. The second side will not take as much time.
6. Serve warm or hold them covered in a warm (250 degrees F heated, then turned off) oven.
Welcome!
So this is my first post! Exciting... The Next Food Network Star just ended. It is a reality TV show on FoodTV. Throughout the series, ten finalists compete for their own cooking show on the Food Network. This season really made me itch to do something with food, not to mention the fact that I need closure after my favorite made it all the way to the final round only for my least favorite to win. I have a couple "scratch-paper-pieces of a cookbook" typed up, but some of my cooking is a little to spontaneous for that.
The title? Easy. Feel Good Food: Feel Good Eating. I'm hoping that eventually I'll be able to share my cooking experiences with everyone. If you know me well, you know I love to cook. I love nutrition, too. Therefore, I make a lot of simple, healthy substitutions to great comfort food recipes that are usually not-so-good for you, and they end up not making you feel like you just ate a brick soaked in butter. Lots of my recipes appear out of nowhere when I want something to eat. When I end up making something that's remarkable, I then make sure I have a quantitative record of it, so I can make it again.
My goal is to have a new recipe each week, plus any little spontaneities that appear in between. I'm going to post one soon for the maiden voyage of this blog. Let's see how it goes!
The title? Easy. Feel Good Food: Feel Good Eating. I'm hoping that eventually I'll be able to share my cooking experiences with everyone. If you know me well, you know I love to cook. I love nutrition, too. Therefore, I make a lot of simple, healthy substitutions to great comfort food recipes that are usually not-so-good for you, and they end up not making you feel like you just ate a brick soaked in butter. Lots of my recipes appear out of nowhere when I want something to eat. When I end up making something that's remarkable, I then make sure I have a quantitative record of it, so I can make it again.
My goal is to have a new recipe each week, plus any little spontaneities that appear in between. I'm going to post one soon for the maiden voyage of this blog. Let's see how it goes!
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