Sunday, December 5, 2010
Carrot and Garlic Soup
1 medium onion, diced smallish
4 small red potatoes, sliced thin and then julienne
5 cloves roasted garlic
1 carton chicken stock
1/4 cup butter
salt
pepper
sour cream
Slice your carrots thing (Half way through the agonizingly slow slicing of the carrots I lost interest and got out the grater. Grated remainder of the carrots, and it came beautiful).
Throw your butter in a large pot or dutch oven with carrots, and then dice up your onions. Throw onions in, sauté for 5 minutes.
Meanwhile, slice up your red potatoes. Add them in, along with 3/4 your chicken stock. Boil for about 20 minutes, or until your carrots and onions and potatoes are nice and ridiculously soft. Add 5 cloves roasted garlic (Mine were small small cloves, maybe 3 large) and take off heat. Cool slightly and add to blender. Blend half and half until smooth.
Add back to pot or dutch oven, pour 1/4 stock into blender and pulse once or twice to get carrot puree of of the walls of the blender. Pour stock/carrot mixture into pot with the rest of the soup.
Heat through, and when warm add in two scoops sour cream, or to taste. Salt and pepper, or let everyone scoop theirs into their bowls and then salt and pepper. I found I didn't want much salt, but a good dash of black pepper.
Serves 2 ravenous people or 3 hungry people.
Monday, October 4, 2010
Lemon Buttercream Macarons
(Angels sing)
The weirdest thing about FINALLY getting my Kitchenaid Stand Mixer was not knowing what to do with it. I had no idea where to start! I've gotten along until now without it, and now I'm like...whaaa?
I needed a push to bust it out. And I got that push yesterday!
My best friend in the universe got engaged yesterday! She is the sweetest, sunniest girl, and in junior high school we used to call her "Butters" because she looked so good in yellow. Lame, but we were like, 13.
So, on my drive back up to Duluth after seeing her and seeing her GORGEOUS ring (Kudos, Ryan!) I was inspired to whip up a buttery, yellow cookie that I have dreaded attempting...
The Macaron!
I've been wanting to try these tricky little fellas and I finally did. Honestly, not so tricky. I found a doable recipe over at Becoming Lola (http://becominglola.blogspot.com/2010/09/aspiring-american-in-paris-first-batch.html) and was pleasantly surprised. The thing that attracted me to this recipe is that it didn't call for a silapat baking sheet (which I don't have the money to splurge on!).
You have no idea how excited I was to see the little feet pop right up on my cookies! I used Trader Joe's almond meal (NOT Blanched, they are a more rustic looking macaron, which I like) and put a little yellow food coloring to make the cookies a sunny yellow. You can find the recipe on Lola's site!
The filling, however, was all my own. It was a lemon buttercream that was the perfect paring of sweet and tangy.
The recipe issss....
1 stick softened butter (I like salted!)
1 1/2 cup powdered sugar
The zest of one whole lemon
The juice of half that lemon
Enough milk to get the right consistency (specific, I know.)
Throw the butter and sugar into the bowl of the mixer, zest the lemon into it and turn on medium. Squeeze the lemon in as it turns, and as it goes, add a splash of milk to get it to combine. Turn it off and scrape the sides to incorporate, and turn it back on high until it gets a little fluffier.
Confession: I did not bake the cookies long enough. I got scared because they were browning a little bit, but I should have just turned the heat down a smidge and left the oven door open. I will totally try again this weekend and experiment with some flavors!
Tuesday, July 27, 2010
Pumpkin Pudding Cookies
And then it decided to rain all day long.
Suddenly unseasonably cold, I spent the day making a pot of french onion soup. It was starting to feel (scarily) like fall, which tempted me into baking these incredibly easy peasy fall inspired cookies.
Now, JELLO only releases this pumpkin spice pudding at thanksgiving time, and I make sure to stock up on it for my friend Amanda's favorite Pumpkin Chiffon Pie. I ended up with 5 spare boxes, and used them in this little cookie recipe. The result is beautiful and delicious.
2 sticks (1 cup) soft butter or margarine
1 cup packed brown sugar
1 (3.4 ounce) package JELL-O Pumpkin Spice instant pudding
1 teaspoon baking soda
2 eggs
2 cups flour
Powdered Sugar for dusting
Preheat oven to 325 Degrees F and cover two baking sheets with parchment paper.
Combine sugar, baking soda, and pudding mix in a bowl using a fork or whisk, and then plop the butter on top. Mix it all until nice and fluffy using a hand beater. You'll need to scrape the sides plenty. The pudding must make it extra sticky or something.
Crack in one egg at a time, beating well after each mix.
Incorporate flour, a half cup at a time, until everything is mixed.
Now, at this point, for some reason, I decided to spoon the dough into a pipping bag. The consistency is EXACTLY that of a good chocolate chip cookie without the chips, so this step is not an important one. Feel free to spoon the cookies onto the parchment covered pans, and you can shape them a little with your fingers. Keep them spaced far apart from each other, because they expand like nobody's business.
Bake for 10 minutes, rotating once halfway through (I'm tempted to say you might have to keep them in for a few minutes more, my oven is unreasonably hot and the cookies were done in only 10).
Cool on baking racks and dust with powdered sugar.
Wednesday, July 14, 2010
Fresh Peach and Dulche de Leche Tart
Tuesday, July 6, 2010
A Bacony thought.
Sunday, June 27, 2010
Chicken, Potato, and Onion Risotto
Saturday, June 26, 2010
Pear and Bacon Grilled Cheese
Anyway, fry your bacon.
Get it nice and crispy to stand out against that gooey cheese. Go ahead and drain the bacon, and then stick it on top of the cheese-bread. Cover the bacon with thin slices of pear.
I threw out half the fat of the bacon and put a half tablespoon of butter in the hot pan. Throw the sandwich in there, and this is where my fun bacon press comes into place.
Isn't he pretty? I have yet to name him. He is perfect for making various hot sandwiches, including Greek or Turkish Toast. I'll make sure to put that recipe up here. Anyway, Mr. Bacon Press is just heavy enough to sit on top of my sandwiches without me having to do any work and to get them that perfect shade of golden brown. All you pressless people out there will have to go old school and use your spatula or a plate.
Wait, is there anything more old school than a bacon press?
Anyway...flipper and you may have to add a bit more butter to the pan for side two. And Voila!
You have this incredibly beautiful salty sweet buttery gooey melty bit of heaven.
It is seriously good. So seriously good I had to photograph my last bite to remember it by.
So go eat and be merry! This guy is a great fancy picnic sandwich because it is so easy to make and really durable-wrap it in tin foil and a towel and head out with your fella or lady.
Unless you're me and will be stuck eating this Beauless and alone.