Wednesday, August 31, 2011
While I can't say that carrying around a bunch of receipts has ever helped me much, I can say that my little moleskin has proven it is worthy of a spot in my big ole purse by inspiring this great recipe.
Polenta with Fresh Corn and Mascarpone Cheese
Adapted from Bon Apetit via Epicurious
3 cups water
1 cup polenta (coarse cornmeal, I used Bob's Red Mill polenta)
Kosher salt and fresh pepper to taste
Kernels from 4 ears of fresh corn
1/2 cup mascarpone cheese (I found it at Trader Joe's)
Bring 3 cups of water to a boil in a medium saucepan. When boiling, add in kernels sliced off of 4 ears of corn. Let the corn cook for 1-2 minutes, then poor in polenta and a bit of kosher salt. Reduce heat to medium-low and cook, stirring often for 5 minutes. Mix in 1/2 cup mascarpone cheese and salt and pepper to taste.
Monday, August 29, 2011
If you are the type of person who is not giddy at the sight of a wall like this, then we can no longer be friends. A candy shop with floor to ceiling glass jars filled with candies of all shapes and sizes - what could be better? Miette, in Hayes Valley in San Francisco has become one of our new favorite places in the city, and it's easy to see why.
Friday, August 26, 2011
The more wonderful our weekends are, the more painful it can be to wake up on Monday morning and head to the office. I'm hoping to plant my sprouted vines (cut from another plant I have) into this new planter soon so I can at least have a bit of greenery in my office. It's not like being on the beach, but it will have to do!
Wednesday, August 24, 2011
Waterworld. Twelve year-old me failed with that one.
The Help. It's definitely worth using a coupon for.
Heirloom Tomatoes Stuffed with Couscous
From Super Natural Every Day
6 medium-large ripe tomatoes, preferably heirloom
1/2 cup plain yogurt
1-2 tablespoons harissa, depending on how spicy you prefer it
1 tablespoon olive oil, plus more for serving
10-12 fresh basil leaves, chopped
2 shallots, minced
Fine grain sea salt
1/2 cup couscous (whole wheat, barley, or regular couscous)
Preheat oven to 350 degrees. Grease a baking dish that fits your 6 tomatoes snugly, if possible (I had to use one that was a little large, and it worked fine).
Use a serrated knife to cut the top 10 percent of each tomato off. Over a bowl, scoop the flesh from each tomato. Let the juice and chunks fall into the bowl. Be careful not to poke any holes in the side of the tomatoes. Place the tomato shells in the greased baking dish.
To make the filling, combine 2/3 cup (5 oz or 140 g) tomato chunks and juice (break up any large chunks with your hands), yogurt, harissa, olive oil, most of the basil, the shallots and salt. Taste the mixture and adjust the seasoning as needed. Add the couscous and stir to combine. Spoon the filling into each tomato shell until nearly full.
Bake for 50-60 minutes, until the couscous is fully cooked and the tomatoes start to shrivel a bit. Drizzle the tomatoes with olive oil and sprinkle with the remaining chopped basil just before serving.
Monday, August 22, 2011
Despite my allegiance to brown hair and brownies, I have to say, occasionally blondies really do have more fun.
From Eat Live Run
1 stick of unsalted butter
1 cup packed dark brown sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup toffee bits (I used Heath Bits O' Brickle)
1/2 cup roughly chopped walnuts
Preheat the oven to 350 degrees and grease a 8x8 pan (this makes for a thing blondie already, so if you use a 9x9 pan be sure to reduce the baking time).
Melt one stick of butter over medium heat in a saucepan until lightly brown in color, stirring constantly. Be careful not to burn the butter.
Add browned butter into the bowl of a stand mixer and beat with 1 cup packed dark brown sugar for about 3 minutes. Add 1 egg and beat until incorporated. Add flour, salt, and vanilla all at once and beat until just combined. By hand, mix in toffee bits and chopped walnuts. Spread batter (it will be thick) into greased pan and bake for 25 minutes.
Friday, August 19, 2011
Omnivore Books is essentially my version of heaven.
Now that I've finally visited Omnivore, I'm not sure how I can not drop by every time I'm in the city, right?
Wednesday, August 17, 2011
I will try to refrain myself from making any "we be jammin'" jokes, but it is hard, my friends.
Last weekend when my parents were visiting my mom came up with the brilliant idea of making freezer jam. She is one smart lady, let me tell you.
A batch of strawberry blueberry jamYou buy a packet of pectin at any grocery store and just follow the precise recipe provided (or else it won't gel). The little insert will tell you for whatever type of fruit you're using how much fruit to use and how much sugar. You mash up the fruit, boil the pectin packet with a little bit of water, and stir in the allotted sugar. This jam is kept in the fridge or freezer, so you don't have to go through the expansive process of boiling the jars and the fruit.
Monday, August 15, 2011
Me: Do you like garbanzo beans?
Me: THEY ARE THE SAME THING!
John: Oh. I guess I like them, then.
Super Natural Every Day, these roasted chickpeas are crunchy and tender at the same time and absolutely sing with flavor form the zest and spices. Next time I will probably add extra heat to ours, since that's how we enjoy our food the most.
If you're anything like me, you have trouble getting beans in your diet like you wish you would. I always have beans sitting in my pantry, but I just never grab for them and recipes seldom inspire me that feature them. Beans are usually boring in my book.
This wonderful recipe will have you chowing down on chickpeas like you never thought possible. If you don't have the three kinds of paprika the recipe calls for (I had two of the three), substitute a similarly flavored spice so make sure you cover the full spectrum. I left my chickpeas on the counter to fully dry while I was at work (to avoid the salad spinning step), and it worked great.
If the person you cook for doesn't like chickpeas, just tell them that they are garbanzo beans: crisis averted.
From Super Natural Every Day by Heidi Swanson
3 cups cooked chickpeas or 1 1/2 cans chickpeas, rinsed, drained, and spun dry in a salad spinner
2 tablespoons olive oil
1 1/2 teaspoons sweet paprika (usually just labeled "paprika")
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons hot paprika
1/2 teaspoon fine-grain sea salt
Zest of one lemon
1 teaspoon chopped fresh rosemary (or a little less than a teaspoon if dried)
1 teaspoon chopped fresh thyme (or a little less than a teaspoon if dried)
Place a rack in the top third of the oven and preheat the oven to 425 degrees.
Place well dried chickpeas on a rimmed baking sheet and roast for 10 minutes. Shake the pan a bit and then roast for another 8-10 minutes, making sure the chickpeas do not burn.
Combine olive oil, spices, salt, lemon zest, rosemary, and thyme in a large mixing bowl. Add roasted chickpeas to bowl and toss until well coated. Return chickpeas to the baking sheet and roast for another 3-5 minutes, until very fragrant. Serve warm.